Course syllabus P15-0142-B - Technological equipments in gastronomy (FBFS - WS 2020/2021)

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Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code:
Course unit title:
Technological equipments in gastronomy
Planned types, learning activities and teaching methods:
lecture2 hours weekly / 26 hours per semester of study (on-site method)
seminar2 hours weekly / 26 hours per semester of study (on-site method)

Semester: Food and technology in gastronomy - bachelor (required), 3. semester
Level of study: 1.
Prerequisites for registration:
Assesment methods :
written exam
Learning outcomes of the course unit:
Graduate will understand and know how to characterize equipment and facilities in gastronomic facilities.
Course contents:
Technological equipment for catering establishments. Apparatus for heat treatment of food. Equipment for spending food. Packaging and legislative labeling of foodstuffs.
Recommended or required reading:
PAVELKOVÁ, A. Technologické zariadenia v gastronómii. 1st ed. Nitra : Slovenská poľnohospodárska univerzita v Nitre, 2019. 114 p. ISBN 978-80-552-2088-8.
HABÁNOVÁ, M. -- HABÁN, M. Úprava potravín a stravovanie. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2016. 222 p. ISBN 978-80-552-1585-3.

Kolouch M. - Volfová, A. 2000. Stroje a zařízení v gastronomii a technologie přípravy pokrmu.

Language of instruction: Slovak
Evaluation of course unit:
Assessed students in total: 23

52,2 %
8,7 %
8,7 %13,0 %17,4 %0 %
Name of lecturer(s):
prof. Ing. Peter Haščík, PhD. (examiner, instructor, lecturer, person responsible for course)
Ing. Mgr. Adriana Pavelková, PhD. (examiner, instructor, lecturer)
Last modification:
16. 9. 2020
Supervisor: prof. Ing. Peter Haščík, PhD. and programme supervisor

Last modification made by Ing. Martin Mastík, PhD. on 09/16/2020.

Type of output: