115-0339/01 – Food Commodity Expertise (POTZB)

Gurantor departmentDepartment of ManagementCredits3
Subject guarantorIng. Alois BílekSubject version guarantorIng. Alois Bílek
Study levelundergraduate or graduate
Study languageCzech
Year of introduction2008/2009Year of cancellation2014/2015
Intended for the facultiesEKFIntended for study typesBachelor
Instruction secured by
LoginNameTuitorTeacher giving lectures
BIL12 Ing. Alois Bílek
Extent of instruction for forms of study
Form of studyWay of compl.Extent
Full-time Credit and Examination 2+1

Subject aims expressed by acquired skills and competences

- knows health regulations involved in the preparation and storage of food products, - is able to assess the functionality and protection of the legitimacy of groceries - handles not only quantitative but also qualitative acceptance of groceries - with knowledge of the nutritional value of foods can design an adequate diet structure, - can limit exposure to factors that reduce the functional characteristics of food products.

Teaching methods

Lectures
Seminars
Individual consultations

Summary

The course introduces students to the categorization of food products, their characteristics, packaging, transport and storage requirements. Great attention is paid to assessing the quality of food products, based on both technical and aesthetic properties of products. Students are acquainted with the rules for certification of goods.

Compulsory literature:

NATIONAL RESTAURANT ASSOCIATION. Inventory and Purchasing. Harlow: Prentice Hall, 2008. ISBN 978-0135072431. NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION. Nutrition: Competency Guide [With Study Guide]. Harlow: Prentice Hall, 2007. ISBN 978-0135072127. THE CULINARY INSTITUTE OF AMERICA. Baking and Pastry: Mastering the Art and Craft. 2nd ed. New Jersey: John Wiley, 2009. ISBN 978-0470055915. THE CULINARY INSTITUTE OF AMERICA. Techniques of Healthy Cooking. 3th. ed. New Jersey: John Wiley, 2007. ISBN 978-0470052327. SINNOTT, Kevin. The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee. Beverly: Quarry Books, 2010. ISBN 978-1592535637.

Recommended literature:

GREWELING, Peter P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. New Jersey: John Wiley, 2007. ISBN 978-0764588440. KOWALSKI, John. The Art of Charcuterie. New Jersey: John Wiley, 2010. ISBN 978-0470197417. ZIMMER, Susan. I Love Coffee! Over 100 Easy and Delicious Coffee Drinks. Kansas City: Andrews McMeel Publishing, 2007. ISBN 978-0740763779.

Way of continuous check of knowledge in the course of semester

2 essay of at least 5 pages on an assigned topic

E-learning

Další požadavky na studenta

Market research and tracking of modern trends.

Prerequisities

Subject has no prerequisities.

Co-requisities

Subject has no co-requisities.

Subject syllabus:

1. Properties and protection of goods - Basic concepts, methods, testing of goods, goods inspection - Standardization and quality control of goods [standardization, certification, metrology], range of goods - Creation of quality and methods of evaluation [methods, techniques] used in evaluating the quality of goods 2. Influences on the goods and their protection - Types of impacts [mechanical, physical, chemical, biological, climate] - Moral wear and tear, corrosion effects, natural losses and theft - Protection Products [conservation protection and finish, packaging protection, packing] - Goods transport and storage [palletizing, containerization] - Product labeling barcodes EAN - Protection of trademark goods 3. Milk and milk products - The importance of milk in the diet, types of milk - Liquid dairy products, fermented products - Butter, cheese - Dried and frozen dairy products - Assessment of milk and milk products and their defects 4. Cereal Food - Mill products [mode of production, types, use, raw material input] - Rice [species, origin, use] - Starch products [feedstock, production method, types] 5. Pulses and oilseeds - Legume [types, uses, raw material input] - Poppy seeds, dry fruits [walnuts, hazelnuts, almonds, coconut, cashews and Brazil nuts, peanuts] - Vegetable oils and fats food shall [types, use, storage] - Animal fats [types, use, storage] 6. Bakery products, confectionery, sugar and sweets - Bread, regular bread - Pasta - Durable types of bread [biscuits, gingerbread, waffles] - Sugar, honey, artificial sweeteners - Cukrovinářské products [non-chocolate confectionary and chocolate] - Cocoa, chocolate, ice cream 7. Vegetables, fruit, potatoes - Vegetables, storage - Fruits, storage - Preservation of fruit and vegetables [guidelines] - Mushrooms, potatoes [types of storage] 8. Canned Food - Vegetable and fruit products - Sterilized ready meals - Refrigerated products - Dehydrated products - Infant and child nutrition 9. Spices - Seasonings containing alkaloids [coffee, coffee substitutes, coffee extracts, tea] - To adjust the seasonings meals [salt, mustard, spices, preparations improving flavor, baking equipment, vinegar, soup preparations] 10. Meat - Types of meat, meat composition, meat distribution - Transport and storage of meat - Slaughter meats [beef, veal, pork, mutton, horse] - Bones, blood, guts - Meat and meat products 11. Poultry, game, fish and other kinds of meat, eggs - Poultry [chickens, roosters, turkeys, guinea fowl] - Game [hoofed animals, hares, wild boars, pheasants, exotic game species] - Fish [freshwater and marine] - Crustaceans, molluscs - Eggs and egg products 12. Beverages, tobacco - Non-alcoholic drinks [soda, table and mineral water, fruit juices and syrups, soda] - Alcoholic beverages [beer, wine, spirits] - The method of storage, the warranty period - Cigarettes, cigars, tobaccos wrapped

Conditions for subject completion

Conditions for completion are defined only for particular subject version and form of study

Occurrence in study plans

Academic yearProgrammeField of studySpec.FormStudy language Tut. centreYearWSType of duty
2014/2015 (B6208) Economics and Management (6501R006) Tourism Economics P Czech Uherské Hradiště 3 Choice-compulsory study plan
2013/2014 (B6208) Economics and Management (6501R006) Tourism Economics P Czech Uherské Hradiště 3 Choice-compulsory study plan
2013/2014 (B6208) Economics and Management (6501R006) Tourism Economics (02) Tourism Economics P Czech Uherské Hradiště 3 Choice-compulsory study plan
2012/2013 (B6208) Economics and Management (6501R006) Tourism Economics (02) Tourism Economics P Czech Uherské Hradiště 3 Choice-compulsory study plan
2011/2012 (B6208) Economics and Management (6501R006) Tourism Economics (02) Tourism Economics P Czech Uherské Hradiště 3 Choice-compulsory study plan
2010/2011 (B6208) Economics and Management (6501R006) Tourism Economics (00) Tourism Economics P Czech Uherské Hradiště 3 Choice-compulsory study plan
2010/2011 (B6208) Economics and Management (6501R006) Tourism Economics (02) Tourism Economics P Czech Uherské Hradiště 3 Choice-compulsory study plan
2009/2010 (B6208) Economics and Management (6501R006) Tourism Economics (02) Tourism Economics P Czech Uherské Hradiště 3 Choice-compulsory study plan
2008/2009 (B6208) Economics and Management (6501R006) Tourism Economics (02) Tourism Economics P Czech Uherské Hradiště 3 Choice-compulsory study plan

Occurrence in special blocks

Block nameAcademic yearForm of studyStudy language YearWSType of blockBlock owner