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Lecturer(s)
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Course content
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1. Psychomotor learning. Basic characteristics of psychomotor skills. The pupil mentoring during his learning of psychomotor skills. The issue of training of new practical activities. 2. Objectives, methods, forms and principles of technical work teaching. Project teaching in practical activities. 3. Principles of social behaviour. Principles of good dining. 4. Preparing meals. Principles of rational diet. Gastronomy rules. Nutritional value of food. Equipment and technology in the kitchen, hygiene and safety in the home. 5. Food in the home. Food preparation and dining tables. 6. Growing Work. Inclusion the Growing Work into GEP. Occupational Health and Safety. 7. Soil. Soil properties. Tillage. Suitability of the land for planting. Indicative determination of the soil type. 8. External growth factors. Agro technical data. Harmful agents and plant protection against them. Basic equipment for growing plants. 9. Organic and inorganic fertilizers. Compost. Green manure. Principles of fertilizer use. 10. Seeds and seedlings. Seeds of cultivated plants. Pre-growing of seedlings. Planting of seedlings. 11. Ornamental plants. Classification of ornamental plants. Ornamental trees. 12. Ornamental herbs. Ornamental herbs classification. Cultivation of medicinal plants and spices. Poisonous and allergy causing plants. 13. Growing vegetables. Classification of vegetables. Ways of growing vegetables. Harvesting, processing and storage of vegetables. 14. Growing house plants. Caring for indoor plants. Plant propagation. Hydroponic growing plants.
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Learning activities and teaching methods
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unspecified, unspecified
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Learning outcomes
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The content of the course follows the course Didactics of Agricultural and Technical Work I and in accordance with the FEP in primary education focuses mainly on the fields of cultivation work and food preparation in the educational area of Man and the World of Work. The introduction of the course is focused on psychomotor learning and its basic characteristics. Furthermore, the course is devoted to basic pedagogical categories and their use in practical activities. Seminars devoted to cultivation work and food preparation are crucial, with an emphasis not only on the theoretical mastery of the curriculum but also on its practical application. In addition to the credit, the course ends with a comprehensive exam including the educational content of the subjects Didactics of Agricultural and Technical Work I and II.
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Prerequisites
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unspecified
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Assessment methods and criteria
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unspecified
Active participation for min. 80 % of lessons. Elaboration of practical seminar works. Successful completion of credit tests (success rate min. 50 %). The course ends with a common exam from the curriculum of Didactics of Cultivation and Technical Works I and II.
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Recommended literature
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OPOČENSKÝ, K. Volnočasové pěstitelské a chovatelské činnosti pro znevýhodněné osoby. Ústí nad Labem: UJEP PF, 2003. ISBN 80-7044-537-8.
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RUFERTOVÁ, H. Pěstitelství slovem a obrazem. Ústí nad Labem, 1997. ISBN 80-7044-163-1.
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Sedláčková, H. a kol. Technologie přípravy pokrmů 5. Praha, 2008. ISBN 978-80-7373-026-0.
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ŠPAČEK, L. Nová velká kniha etikety. Praha, 2008. ISBN 978-80-204-1954-5.
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VODÁKOVÁ, J. a kol. Pěstitelské práce pro studující speciální pedagogiky.
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