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Lecturer(s)
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Novotná Simona, Mgr. Ing. Ph.D.
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Course content
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1. Organization of kitchen and catering facilities, Hygienic principles 2. Czech and EU legislation. 3. Nutrition in general, fruits, vegetables, potatoes, mushrooms, eggs, milk, cereals, legumes, bread, bakery products, meat, fish, poultry, dough. 4. Preparation of simple diets - rational nutrition. Preparation of simple diets according to seasons, work with different type of food.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Demonstration, Skills training
- Preparation for classes
- 30 hours per semester
- Class attendance
- 5 hours per semester
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Learning outcomes
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Organization of kitchen and catering facilities, Hygienic principles. Czech and EU legislation.
The students - are able to plan diets, set norms for individual ingredients for given patient - client groups, including nutrient calculation, completely independently; - demonstrate practical knowledge of meal preparation; - have knowledge of nutrition branch, allowing erudite communication with hospitalized patients or clients in nutrition outpatients' departments.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Oral examination, Student performance assessment, Systematic student observation
80 % participation in theoretical and practical lessons, compilation of simple menu - healthy nutrition; oral exam.
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Recommended literature
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Study materials from the lecturer.
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