TI9007 E-COURSE: Food preparation - tips and suggestions not only for school

Faculty of Education
Autumn 2021
Extent and Intensity
0/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Karel Picka, Ph.D. (seminar tutor)
Mgr. Jitka Šťastná (seminar tutor)
Mgr. Petr Vybíral, Ph.D. (seminar tutor)
Guaranteed by
Mgr. Petr Vybíral, Ph.D.
Department of Technical Education and Information Science – Faculty of Education
Contact Person: Mgr. Jitka Šťastná
Supplier department: Department of Technical Education and Information Science – Faculty of Education
Prerequisites (in Czech)
PROSÍM POZOR:
PRO SEMESTR PODZIM 2021 JE JIŽ KAPACITA PŘEDMĚTU ZCELA VYČERPÁNA A NELZE JIŽ UDĚLIT VÝJIMKU PRO ZÁPIS PŘEDMĚTU, PROSÍME TAK O POCHOPENÍ A NEPOSÍLÁNÍ DALŠÍCH ŽÁDOSTÍ, DĚKUJEME. V případě Vašeho zájmu si lze zapsat jakýkoliv jiný volitelný předmět katedry technické a informační výchovy.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
The capacity limit for the course is 1000 student(s).
Current registration and enrolment status: enrolled: 121/1000, only registered: 23/1000, only registered with preference (fields directly associated with the programme): 0/1000
fields of study / plans the course is directly associated with
Course objectives
The aim of this course is to acquaint participants with various types of food, educational portals and other attractions that can be used in their own practice or in the preparation of meals with children.
Learning outcomes
After completing the course, the participant will get a basic idea of common and non-traditional meals and drinks, incl. educational portals, food blogs, publications and techniques, which will be able to use in their own practice and when working with children in the field of food preparation at the 1st and 2nd grade of elementary school, or. in leisure centers and kindergartens.
Syllabus
  • introduction to food preparation, or what is good to know
  • - portals and other sources of inspiration
  • - -culinary teaching academies
  • -hot dishes
  • -cold dishes (common, RAW ...)
  • - desserts
  • - hot and cold drinks (classic drinks, plant-based milks ...)
  • - meatless dishes
Literature
  • TRENCHI, Cinzia. Detox : recepty a tipy, jak najít rovnováhu a zdravý život. Translated by Běla Sýkorová. Praha: Dobrovský s.r.o., 2016, 159 stran. ISBN 9788073904913. info
  • WEIMER-KOSCHERA, Susanne. Bezlepkové recepty pro děti : 100 oblíbených receptů. Vyd. 1. Praha: Grada, 2014, 116 s. ISBN 9788024747767. info
  • SCHMIDTOVÁ, Eva A. Čítanka o jídle, aneb, Jak se tenkrát jídávalo : (s recepty našich pra/babiček). 1. vyd. V Praze: Pavel Káňa - vydavatelství Knihař, 2012, 205 s. ISBN 9788086292502. info
  • FREJ, David. Ájurvédské recepty pro zdraví. Photo by Adam Kuchař. Praha: Eminent, 2010, 189 stran. ISBN 9788072814022. info
  • ZINDELOVÁ, Michaela. Česká vánoční kniha : obyčeje, zvyky, koledy, výzdoba, recepty a mnoho dalšího. V Praze: XYZ, 2010, 338 s. ISBN 9788073882501. info
  • MICHALOVÁ, Anna. Česká biokuchařka : vařime z biopotravin : recepty na pokrmy ze špaldy, pohanky, prosa a cizrny, nakličování jako zdroj vitamínů, celozrnné pochoutky a vegetariánské recepty. Olomouc: Fontána, 2001, 176 s. ISBN 8086179796. info
  • AU, Franziska von. Domácí recepty proti nemocem : nejlepší recepty z babiččiny lékárničky. Vyd. 1. Praha: Ikar, 2000, 319 s. ISBN 8072026178. info
Teaching methods
self-study - individual study of interactive syllabus in distance form
Assessment methods
To obtain the credit it is necessary to submit a seminar work = writing your own complete recipe, incl. tips and photos for the given dish (main course, drink, dessert ... it depends entirely on you), scope of work min. 1-2 A4 pages.
The output form of the recipe can be processed in any way (video-instructions, photo-instructions, simple written instructions, presentations ...)

- structure here. work: name + učo of the author, name of the recipe, ingredients, procedure, tips for practice (+ optional possible changes), illustrative photos of the final dish
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Note related to how often the course is taught: online kurz v rozsahu 40 hod.
Information on the extent and intensity of the course: online kurz v rozsahu 40 hod. (25 hod. studium odborných textů a e-learningových osnov, 13 hod. zhotovování výrobků dle návodů pro každé z témat e-learningu, 2 hod. příprava praktických výstupů ke kolokviu).
Teacher's information
https://is.muni.cz/auth/el/ped/podzim2021/TI9007/index.qwarp
Link to interactive course syllabus.
The course is also listed under the following terms autumn 2020, Spring 2021, Spring 2022, Autumn 2022, Spring 2023, Autumn 2023, Spring 2024.
  • Enrolment Statistics (Autumn 2021, recent)
  • Permalink: https://is.muni.cz/course/ped/autumn2021/TI9007