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Střední odborné školství v celostátních denících
Blechová, Eva
In this bachelor thesis it has looked at the topic of Presentation of Secondary schools in the print national newspapers. The aim of theoretical part is to define the area of the Education system in the Czech Republic in the context of vocational education, to describe the curriculum reformation and to specify the influence of media on its surroundings. The method for processing the theoretical part is analysis, synthesis and comparison of gained knowledge based on work with literature. The aim of practical part is to determine the incidence of articles in the field of vocational education for the last three years in national newspapers printed, they contained, the limit-focus and frequency of individual content categories. Analyzed daily newspapers are MF Dnes, Hospodářské noviny, Právo and Blesk (each newspaper is owned by another entity). The method for processing the practical part is the analysis of Secondary school articles published in the national newspapers in the last three years.
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Creative Confidence
Blechová, Eva ; CHRZ, Vladimír (advisor) ; ČUNDERLE, Michal (referee)
This thesis deals with the desire to create and how can the individual?s thinking about himself help to increase or decrease this desire, to keep it alive or let it die. In the tradition of qualitative research, I have conducted twenty-six semistructured interviews with creators and teachers of creative, in particular theatrical, disciplines. I analyse these interviews and propose classifications and models. These models are combined with my own experience as a creator and as a teacher, with relevant literature as well as with my own creative writing. Given the selected methodology, the text does not aspire to provide overall generalisation, but rather shows some principles that can be inspirational for creators and their teachers.
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Effect of cold chain compliance on quality and shelf life of foods of animal origin
BLECHOVÁ, Eva
The influence of a different temperature is the aim to asses on beef quality. There were chosen reviewing sensorial characteristics ? visage and smell. Furthermore, there was a measured temperature (temperature recorder) and the temperature of the meat (needle thermometers). There were accomplished three trials on the present ways how to store a beef in low temperatures. The experiments were aimed to the influence of reduced temperature on product quality and durability with the influence on the organoleptic properties. The changes that occurred were properly described and photographically documented. There will be observed a relationship between the temperature and storage time.
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