|
Lecturer(s)
|
-
Mráz Jan, doc. Ing. Ph.D.
-
Gebauer Radek, Ing. Ph.D.
-
Procházka Karel, Bc.
-
Náhlík Vít, Mgr.
|
|
Course content
|
1) Aquaculture Products as Gastronomic Raw Materials Species diversity of freshwater and marine fish and other aquatic organisms (crustaceans, molluscs, aquatic algae). Characteristics of raw materials, freshness, seasonality, sensory properties, and factors affecting the quality of aquaculture products. 2) Handling of Raw Materials and Basic Preparation Principles of proper handling of fish raw materials, portioning, filleting, cleaning, and preliminary preparation. Minimization of losses, utilization of less traditional parts, and valorization of raw materials in gastronomic practice. 3) Traditional Processing Technologies in Gastronomy Smoking, salting, marinating, fermentation, freezing, and their application in gastronomy. Effects of processing methods on product quality, flavour, texture, and shelf life. 4) Modern Gastronomic Technologies Use of modern kitchen technologies and equipment, particularly combi ovens, microwave processing, and low-temperature cooking. Application of these technologies in the preparation of dishes from aquaculture products. 5) Recipes and International Gastronomy Traditional and modern recipes based on aquaculture products. Inspiration from international cuisine, with emphasis on European and Asian gastronomic approaches. Specific products and dishes (caviar, sushi, surimi, and others). 6) Dish Presentation and Sensory Evaluation Aesthetics and presentation of dishes, principles of serving, and adaptation to target consumer groups. Basics of sensory evaluation of gastronomic products. 7) Nutritional and Health Aspects of Aquaculture Products Nutritional value of fish meat and other aquatic organisms, health benefits of fish consumption. Relationship between gastronomy, nutrition, and communication of nutritional benefits to consumers. 8) Food Safety and Quality Management in Gastronomy Operational hygiene, principles of food safety, and quality management and control systems (HACCP, GMP, ISO). Methods for evaluating the quality of raw materials and final products. 9) Application of Aquaculture Products in Gastronomic Practice and the Market Introduction of products into gastronomic practice, their use in restaurants, hotels, and institutional catering. Basics of marketing, logistics, sales organization, and communication with consumers.
|
|
Learning activities and teaching methods
|
Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Demonstration, Excursion, Practical training, Case studies
- Class attendance
- 56 hours per semester
- Semestral paper
- 44 hours per semester
- Preparation for exam
- 50 hours per semester
|
|
Learning outcomes
|
The aim of the course is to introduce students to the practical possibilities of gastronomic use of freshwater and marine fish and other aquatic organisms in the context of contemporary gastronomy. The course focuses on the valorization of fish raw materials from a gastronomic perspective, their technological and culinary processing, recipe development, and the preparation of final products for consumers. Emphasis is placed on the development of practical skills, handling of raw materials, quality and sensory properties, presentation of dishes, and their application in gastronomic practice, including links to current trends, market demands, and consumer expectations.
The student acquires theoretical knowledge and, above all, practical skills in the field of gastronomy of freshwater and marine fish and other aquatic organisms. The student is able to work independently with fish raw materials, assess their quality, carry out their preparation, technological and culinary processing, and design appropriate presentation of dishes. The student is proficient in the use of selected modern gastronomic technologies and equipment, including microwave processing and combi ovens, and is able to effectively apply them in food preparation. The acquired knowledge and skills can be applied in gastronomic practice with regard to sensory properties, food safety, market requirements, and consumer expectations.
|
|
Prerequisites
|
The course has no mandatory prerequisites. Basic knowledge of fish raw materials, aquaculture, or food processing technologies is an advantage.
|
|
Assessment methods and criteria
|
Combined exam, Seminar work, Development of laboratory protocols
Successful completion of the course requires active participation in classes, particularly in practical sessions, and completion of assigned practical tasks. Students are required to comply with occupational safety and hygiene regulations when handling raw materials and using gastronomic technologies. Assessment may include continuous evaluation of participation, completion of a practical assignment or project, and, where applicable, presentation or defence of the results.
|
|
Recommended literature
|
-
Kříž O, Buňka F., Hrabě J. Senzorická analýza potravin II.. Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2007. ISBN 978-80-7318-494-.
-
Ruiter, A. Fish and fihery products. Composition, nutritive properties and stability. UK OXON, Cab Internnational, 1995.
-
Sampels, Sabine. Kvalita a gastronomie ryb a rybích výrobků. 1. vyd. Vodňany : Jihočeská univerzita v Českých Budějovicích, Fakulta rybářství a ochrany vod, 2014. ISBN 978-80-87437-85-8.
-
Seeliger, D. Ryby a mořské plody. Teubner, 2007.
-
Vácha, F., Buchtová, H. Komodity akvakultury. Jihočeská univerzita v Českých Budějovicích, Zemědělská fakulta, 2005. ISBN 80-7040-758-1.
|