Syllabus
1. Dietary recommendations for inhabitants of the Czech Republic.
2. Fundamentals knowledge of goods.
3. The dietary system of the Czech Republic (basic information).
4. A variety of culinary treatment of food.
5. Valid legislation in the field of catering (food labelling, hygiene requirements, HACCP, etc.).
Annotation
The course deals in detail human nutrition, dietetics, physiology and pathophysiology of human nutrition and the nutritional value changes at different technological adaptations.