Czech for foreigners 3
Mgr. Lucie Káplová
The subject is a continuation of the subjects ČJCZ1 and ČJCZ2. It develops the conversational skills of foreigners, especially thematic areas: the human body, at the doctor's, work, at the office, house and apartment, shopping. Students will learn the conjugation of basic verbs in the present, past ...
Beekeeper for trial/ Beekeeper for a Day
Ing. Irena Hoštičková Ph.D.
At present, the decline of pollinators in the landscape poses a significant problem due to the erosion of ecological bonds, the reduction of biodiversity and, last but not least, the reduction of both qualitative and quantitative parameters of insectile crop yields, thus potentially compromising foo...
Modern environmentally sustainable beekeeping
Ing. Petr Mráz Ph.D.
This course focuses on acquiring skills in modern beekeeping with focuse on environmental sustainability. Contemporary beekeeping is heavily reliant on synthetic acaricides, the consumption of which is constantly increasing due to the ubiquitous Varroa destructor mite, which poses the greatest threa...
Fermentation – Reducing the Environmental Impact of Waste Products
Ing. Vlastimil Nohejl
The program "Fermentation - reducing the environmental burden of waste products" is focused on acquiring theoretical knowledge and practical skills in the field of distillery and vinegar production with a special emphasis on the sustainability of production and minimizing environmental impacts. Part...
Brewmaster and Maltster
Ing. Vlastimil Nohejl
The full professional qualification consists of sub-professional qualifications: Brewery and Brewery Cellar Worker (29-100-H), Beer Bottling Plant Worker (29-099-H) and Brewery Brewery Worker (29-059-H). This course is completed by the mentioned professional qualification exams, and if the participa...
Brewering - homebrewer technology
Ing. Vlastimil Nohejl
Homebrewing course. This course is designed for beer enthusiasts who want to try brewing their own beer without using professional technology.
Brewering - proffessional technology
Ing. Vlastimil Nohejl
A basic course in which participants brew one batch of mostly bottom-fermented lager.
Brewering and hygiene of technology
Ing. Vlastimil Nohejl
The extended course lasts two days and includes, on the one hand, participation in the production of the currently brewed type of beer described below (the first day) and on the sanitation of the brewery - the second day (theoretical materials are again sent in advance).
Contacts
University of South Bohemia in České Budějovice
Branišovská 1645/31a, 370 05 České Budějovice
Tel. +420 389 032 191 | E-mail:
