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Lecturer(s)
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Zouharová Alena, Mgr. Ph.D.
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Macharáčková Blanka, Ing. Ph.D.
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Kameník Josef, doc. MVDr. CSc., MBA
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Course content
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Lectures week topic lecturer 3. Introduction to the subject, personal hygiene in catering services/Hygiene in kitchens in households Macharáčková 4. Foodborne diseases in the EU, case studies of foodborne outbreaks from catering establishments Kameník 6. Ready meals technology for food safety: meat Kameník 7. Ready meals technology for food safety: milk, dairy products, eggs Kameník 8. Chemical hazards in gastronomy Macharáčková 9. Ready meals technology for food safety: vegetables, fruits, herbs Macharáčková 10. Ready meals technology for food safety: seafoods/fish Kameník 11. Food machinery and equipment required in gastronomy Kameník 12. Oils and fats in ready meals preparation, technological and health aspects Macharáčková Practical seminars week topic 2. Cooking of meat: the effect of temperature on the properties of meat after cooking (Macharáčková) 4. The influence of technological preparations on potato dishes (Macharáčková) 6. Effect of carbohydrates on the properties of burger buns (Macharáčková) 8. Cross-contamination in meal preparation and prevention options/control of personal hygiene levels. (Zouharová) 10. Risks of improper meals storage on the growth of sporeforming bacteria (Zouharová) 12. Fat analysis: smoke point, content of polar compounds, acidity number, peroxide number (Macharáčková) 14. Credit exercise/Evaluation of microbiological analyzes (Macharáčková, Zouharová)
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Learning activities and teaching methods
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unspecified
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Learning outcomes
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The objective Food Hygiene and Safety in Catering is to introduce the subject in its integrity and show all relevant activities. Students would acquire basic knowledge of all aspects of Gastronomy - how it is organized, managed and operated, get acquainted with the human resources, with purchasing, hygiene, safety, quality. Students should become familiar with technologies used in kitchens and production units of meals production. At the end of the study the student should be able to use fundamental knowledge of all aspects of catering at present and of main trends.
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Prerequisites
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unspecified
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Assessment methods and criteria
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unspecified
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Recommended literature
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