| Course title | Gastronomy |
|---|---|
| Course code | 2360/HEGA |
| Organizational form of instruction | Lecture + Lesson |
| Level of course | Master |
| Year of study | not specified |
| Semester | Winter |
| Number of ECTS credits | 3 |
| Language of instruction | English |
| Status of course | unspecified |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Course availability | The course is available to visiting students |
| Lecturer(s) |
|---|
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| Course content |
|
unspecified
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| Learning activities and teaching methods |
| unspecified |
| Learning outcomes |
|
The aim of the course is to acquire knowledge and basic skills in the process of preparing and serving ready meals in catering establishments. The discipline closely follows the subject "Hygiene and technology in gastronomy". Students will also learn, among other things, the principles of creating a menu, menu preparation, the principles of an appropriate combination of food and drinks.
|
| Prerequisites |
|
unspecified
|
| Assessment methods and criteria |
|
unspecified
|
| Recommended literature |
|
|
| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
|---|