Study programmes / C-HE Horticultural Engineering / Colloquium II JRPZ
Course code:KOL2J
Course title in language of instruction:Kolokvium II JRPZ
Course title in Czech:Kolokvium II JRPZ
Course title in English:Colloquium II JRPZ
Mode of completion and number of credits:Fulfillment of requirements (3 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 0/3
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:SS 2017/2018 - FH
Name of lecturer:doc. Ing. Josef Balík, Ph.D. (examiner, instructor, supervisor)
Prerequisites:none
 
Aims of the course:Course develops individual and creative activities of students from appropriate tutorial modulus. Course range is determined on the first three of study semesters. Student will receive setting year's work. Students apply knowledge acquired at education of obligatory selectable and selectable courses and piece of knowledge from performed practice.
Course contents:
1.Lecture and tutorial parts. This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122 (allowance 0/42)
 
a.Submission of technological product.
b.Preparation of list of food law.
c.Drawing up requirements of food law.
d.Description of raw material and technology.
e.Drawing up manufacture diagram.
f.Drawing up HACCP.
g.Design of label.
h.Proposal of distribution and marketing.
i.Consultation of project.
j.Publication of project.

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to comment on performance of others and to self-reflect
-ability to make decisions
-ability to solve problems
-ability to speak and write in mother tongue
-ability to work independently
-skilled at utilizing and processing information

Specific competences:
 
-Application skills of professional knowledge.
-Evaluation skills of branch data.
-Searching skills of branch knowledge.
-Skills in comparing of branch data.

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Preparing of year's work with obligatory tutorials (receipt minimum 75 points from 100 points).
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     consultation36 h
     colloquium6 h
Self-study
     preparation for regular assessment7 h
     writing of seminar paper35 h
Total84 h

Basic reading list
  • KYZLINK, V. Základy konzervace potravin. Praha: SNTL -- Nakladatelství technické literatury, 1980. 516 p.
  • MIKULÁŠTÍK, M. Komunikační dovednosti v praxi. Praha: Grada Publishintg, 2003.
Recommended reading list
  • ANONYM, A. Sbírka zákonů ČR. Praha: Ministerstvo vnitra ČR, 2015.
  • Studijní literatura a studijní pomůcky zahrnují všechny literární zdroje, které doporučují garanti předmětů, využitelných pro zpracování a řešení ročníkové práce.