Health and Social Issues in History: Interdisciplinary Perspectives - PASSIVE PARTICIPANTS
Health and social issues rank among the most significant fields of both modern and earlier history. They constitute a space where the experiences of individuals and communities intersect with institutional and political frameworks, including transformations in healthcare, public health, social polic...
Péče o duchovní rozměr člověka 2026 - 2029
Šestisemestrální kurz univerzity třetího věku je určený zájemcům z řad seniorů.Kurz nabídne různé pohledy na vnímání duchovního rozměru člověka. Nejprve pomůže účastníkům zreflektovat vlastní zkušenost duchovního rozměru života, dále nabídne různé pohledy na duchovní rozměr života z oblasti filosofi...
Health and Social Issues in History: Interdisciplinary Perspectives - EMPLOYEES AND STUDENTS OF Health and Social Faculty
Health and social issues rank among the most significant fields of both modern and earlier history. They constitute a space where the experiences of individuals and communities intersect with institutional and political frameworks, including transformations in healthcare, public health, social polic...
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).
English Conversation for Employees B2
Christopher Steer B.A.
Contacts
University of South Bohemia in České Budějovice
Branišovská 1645/31a, 370 05 České Budějovice
Tel. +420 389 032 191 | E-mail:
