Course syllabus P15-0040-I - Gastronomické technológie (FBFS - SS 2020/2021)

     Information sheet          Detailed content          Timetable          ECTS syllabus          

     Slovak          English          

University: Slovak University of Agriculture in Nitra
Faculty:
Course unit code:
P15-0040-I
Course unit title:
Gastronomické technológie
Planned types, learning activities and teaching methods:
lecture
1 hour weekly / 13 hours per semester of study (on-site method)
seminar
2 hours weekly / 26 hours per semester of study (on-site method)

Credits:
4
Semester:
Food Technology - master (elective), 2. semester
Level of study:
2.
Prerequisites for registration:
none
Assesment methods :
During the semester there will be 2 written tests with 20 points, presentation semester work is part of the teaching and the conditions for granting credit, written final exam for 60 points. To valuation A student needs to get 93 points, B at least 86 points, C at least 79 points, D at least 72 points and E at least 64 points.
Learning outcomes of the course unit:
The student understands the basic requirements for selection of gastronomy raw materials, process technology processing, heat treatment forms when preparing meals. The student know the basic methods of processing and final of cooking.
Course contents:
Gastronomy raw materials and divinding, nutritional value gastronomy raw material requirements workspaces in gastronomy, equipment and tools for restaurants, food storage of raw materials, selection and control of raw materials by type and nature of food, cleaning and preparation of raw materials, mechanical processing of raw materials, heat treatment of food , food expenditure and drinks, equipment for the production of chilled drinks, production devices for cleaning and disinfection, waste treatment devices
Recommended or required reading:
Recommended:
Kadlec, P. et al. 2012. Přehled tradičných potravinářských výrob. Technologie potravin. In Ostrava: Key Publishing s.r.o., 2012, 188 s., ISBN 978-80-7418-145-0.
Kolouch, M. - Volfová, A. 2000. Stroje a zařízení v gastronomii a technologie přípravy pokrmu,. In Praha, 2000, 112 s., ISBN 80-7168-719-7

Language of instruction:
Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 0

Name of lecturer(s):
doc. Ing. Marek Bobko, PhD. (instructor)
prof. Ing. Juraj Čuboň, CSc. (examiner, instructor, lecturer, person responsible for course)
prof. Ing. Peter Haščík, PhD. (examiner, instructor, lecturer)
Last modification:
24. 10. 2019
Supervisor: prof. Ing. Juraj Čuboň, CSc. and programme supervisor


Last modification made by Ing. Martin Mastík, PhD. on 10/24/2019.

Type of output: