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Transformation of the curriculum in the field of Gastronomy 65-41-L/01, in the subject Vocational training
Haiklová, Jaroslava ; Marinková, Helena (advisor) ; Čapek Adamec, Martin (referee)
Introduction The main objective is to detect changes in the curriculum of vocational training in the subject field gastronomy. The work follows the overall insertion training in vocational training in selected periods; content filling training, implementation possibilities training in terms of legal status and the possibility of curriculum reform in the field of gastronomy, due to the employment of graduates in the labor market. The theoretical part of the thesis is devoted to the historical definition of the term gastronomy, its historical development, from ancient times to the present situation in Czech Republic. Part of this part is also characteristic of concept development specialist education in secondary education and called. curricular reform in the Czech Republic. In the second part we will work effort to summarize the information submitted in the first part and demonstrate their application and impact of the current form of expert education in secondary schools in the Czech Republic.
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