BVKP011c Technology of Food Preparation I- practice

Faculty of Medicine
Autumn 2013
Extent and Intensity
0/2. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Bc. Olga Illková (seminar tutor)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
MVDr. Halina Matějová (assistant)
Guaranteed by
MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Wed 14:30–17:30 A21/112
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
Course objectives
Technology of Food Preparation – normal and dietary cooking – is focused on theoretical and practical aspects of food preparation. It describes individual typical culinary methods, specific ways of handling and processing of foodstuffs, gastronomic facilities and their equipment, principles of food and meals preparation and practical skills necessary for preparation of meals and drinks. Students will gradually learn about methods of combination of different foodstuffs and about technology of food preparation so that they will be able elaborate a complex plan of dietary catering for hospitals. They also will obtain a good knowledge of economical and nutritional parameters of food and of the most demanding professional, hygienic and aesthetic requirements placed on catering facilities as well as of recommendations concerning dietary cooking. Such a mastering of knowledge and skills is dependent on the selection of suitable teaching, educational and training methods that will motivate students to participate actively in the study process. The teacher applies important pedagogical principles, especially that of clearness, and the explanation combines with demonstration. The subject develops above all those communicative, personal and interpersonal skills that are important for the capability to solve problem situations in the field of nutrition. As far as the key skills are concerned, this course provides a tool how to assure a complex development of personality and practical skills of dietitians.
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
  • ŠULCOVÁ, Eva. Receptury pokrmů pro školní stravování. 3. zcela přeprac. a rozš. Praha: Společnost pro výživu, 2007, 285 s. ISBN 9788023989120. info
  • ŠULCOVÁ, Eva. Receptury pokrmů pro školní stravování. 3. zcela přeprac. a rozš. Praha: Společnost pro výživu, 2007, 238 s. ISBN 9788023989113. info
  • ŠULCOVÁ, Eva. Receptury pokrmů pro školní stravování. 3. zcela přeprac. a rozš. Praha: Společnost pro výživu, 2007, 291 s. ISBN 9788023989106. 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 training, practical course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2003, Autumn 2004, Autumn 2005, Autumn 2006, Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023, autumn 2024.
  • Enrolment Statistics (Autumn 2013, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2013/BVKP011c