Course: The international cuisine

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Course title The international cuisine
Course code CVA/PMEG
Organizational form of instruction Lecture + Seminary
Level of course Bachelor
Year of study 2
Semester Summer
Number of ECTS credits 3
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • VACHA Jakub, Ing.
  • ŠTINDLOVÁ Klára, Ing.
  • KOSTKOVÁ Miroslava, Ing. Ph.D.
Course content
1. The history and meaning of gastronomy in the life of a man 2. The main trends in international gastronomy with an emphasis on good nutrition 3. Gastronomy in the Central European area--Hungary, Austria, Germany, Russia 4. Scandinavia - a pattern of healthy eating 5. The main European culinary superpowers - Italy, France, Spain 6. The cuisine of the Mediterranean and the Balkan countries 7. The specificities of the African and Arab cuisine 8. Eating Habits in the USA and Canada 9. Mexican gastronomy and cuisine of South America 10. The cuisine of the Indian subcontinent--India, Thailand, Viet Nam 11. Asian cuisine-China and Japan 12. The personalities of our and world gastronomy and their contribution to the culinary world 13. New and specific trends in the preparation of dishes in international gastronomy

Learning activities and teaching methods
Lecturing, Interactive lecture, unspecified, Skills demonstration, Seminar classes
  • unspecified - 20 hours per semester
  • unspecified - 26 hours per semester
  • unspecified - 13 hours per semester
  • unspecified - 30 hours per semester
Recommended literature
  • CROCE, E. a J. PERRI. Food and Wine Tourism. Cambridge: Cambridge University Press, 2010. ISBN 978-1-84593-6617.
  • DONHAUSER, R. M. Küchen der Welt. Jacoby Stuart, 2009. ISBN 978-3-941087-31-6.
  • FRANK J.. Kuchařský zeměpis. Lika klub Praha, 2008. ISBN 978-80-860869-50-.
  • CHILDOVÁ, J. a kol. Umění francouzské kuchyně. Praha: Lota s.r.o., 2014. ISBN 978-80-7464-441-4.
  • Kolektiv autorů. Culinaria - kulinární průvodce Maďarsko, Francie, Itálie, Španělsko. Bratislava: Slovart, 2006. ISBN 80-7209-784-9.
  • KOSTKOVÁ, M., A. ZEDKOVÁ a T. KARÁSKOVÁ. Gastronomie - technologie výroby. Karviná: SU OPF, 2015. ISBN 978-80-7510-137-2.
  • KUČEROVÁ E. Kulinářské toulky Evropou. Albatros Praha, 2003. ISBN 3-89393-244-5.
  • METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4.
  • POLÁČEK, J. Mezinárodní gastronomie. Karviná: SU OPF, 2011. ISBN 978-80-7248-769-1.
  • SCHENKEL, W. Tajemství jídelních lístků. Pardubice: Mayday Publishing, 2005. ISBN 80-239-6095-4.


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
School of Business Administration in Karvina Hotel Industry (14) Gastronomy, hotel industry and tourism 2 Summer