LF:BVKP0222 techol. of meal.prep. II - Course Information
BVKP0222 Technology of meal preparation II
Faculty of Medicinespring 2019
- Extent and Intensity
- 0/3/0. 1 credit(s). Type of Completion: k (colloquium).
- Teacher(s)
- Bc. Olga Illková (lecturer)
MVDr. Halina Matějová (assistant) - Guaranteed by
- Mgr. Kamila Jančeková, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Timetable
- Tue 15:00–16:40 A21/112
- Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Content is primarily focused on basic knowledge about raw materials and proper nutrition. It should teach students to take advantage of basic thermal procedures in preparing food according to the principles of good nutrition, orienting themselves in the assortment of food and beverages and their gastronomic applicability. To make students familiar with the safe use of technical and technological equipment in gastronomic operation. It focuses on the knowledge of the purpose of HACCP critical points, their application in operation and adherence to hygienic regulations, the compilation of menus according to gastronomic rules, and other aspects. An essential part is the practical preparation of food according to the principles of food processing and hygiene standards.
- Learning outcomes
- After completing the course, the student will be able to - practically use culinary practices - the particularities of the handling of foodstuffs and, in other contexts, the operating room of the gastronomic plant and their equipment and principles governing the whole production of food - to use practical skills in preparing meals and drinks - to acquire a suitable set of food and preparation technology so as to result in a comprehensive processing of the raw material and technological plan to prepare dietary meals for all medical and other facilities including economic and nutritional values - to meet the highest professional, hygienic and aesthetic requirements, even with regard to dietary recommendations.
- Syllabus
- Students should learn how to evaluate technological procedures and how to prepare different meals with regard to their taste, appeal and preservation of nutritional value. They also should learn how to use different working aids and tools and how to operate new technological facilities. Further they will learn about maintenance procedures, preparation and serving meals and beverages including standardization. They also will learn how to prepare soups, side dishes and garnishes, meats, meatless dishes, cakes, sweets and deserts, cold meals and diet meals.
- Literature
- NEČASOVÁ, Lucie and Zdeňka DAŇKOVÁ. Zdravá výživa malých dětí. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2005, 191 s. ISBN 8073670305. info
- DAŇKOVÁ, Zdeňka. Zdravá výživa v mateřské škole. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2004, 167 s. ISBN 8071788902. info
- VYZULA, Rostislav. Výživa při onkologickém onemocnění. 2001st ed. Praha: Galén, 2001. info
- ILLKOVÁ, Olga. technologie přípravy pokrmů. 1.vydání. Slavkov: Rozrazil, 1995. ISBN 80-85382-13-X. info
- Teaching methods
- practical course
- Assessment methods
- colloquium - writting test
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- The course is taught annually.
Information on the extent and intensity of the course: 45. - Listed among pre-requisites of other courses
- Enrolment Statistics (spring 2019, recent)
- Permalink: https://is.muni.cz/course/med/spring2019/BVKP0222