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Practices of Food and Beverage 2016/2017

  • 6 ECTS
  • Taught in Portuguese
  • Continuous Assessment

Objectives

At the end of the unit, students should be able to:
- Apply the procedures and techniques in the production of food.
- Applying skills and attitudes in providing professional customer service in an environment of restaurant and bar.
- Attitude and adopt procedures for public sale.
- Apply the procedures and techniques in the production of food.
- Applying skills and attitudes in providing professional customer service in an environment of restaurant and bar.
- Characterizing cooking preparations and uses each of the food products.
- To characterize each of the types of special services.

Recommended Prerequisites

A definir

Teaching Metodology

Themethodologies will consider the theoretical contents regarding applicable to each thematic unit, which will serve as a reference for the student to carry out applied work.
There will also share practical sessions that will address work guidance be performed by the students, in groups, during classes. In these classes, concepts and procedures set out in the lectures will be applied.
Continuous Assessment

Body of Work

1 Cooking Technique
1.1. Cooking terminology
1.2. Cooking Techniques
1.3. Basic Kitchen Preparation in multiple applications
2 Restaurant service
2.1. Mise-en-place
2.2. Arrangements for Service
2.3. General considerations
2.4. Basic rules of transportation and handling trays
2.5. Service execution method
2.6. The development of service
2.7. Protocol
2.8. plating
2.9. Service cheeses
2.10.Serviço fruit
2.11.Serviço Wine
2.12. Special Services
2.13. Event Coordination
3. MerchandiseTechnology
- Meat
- Fish, Shellfish and Crustaceans
- The cod
- Vegetables
- Fruits
- Herbs, spices and seasonings
- Olive Oils and Vinegars
- Dried Pulses, Cereals & Oils
- Dairy Products and Egg
- Cheese
4 Special Services and Banquets

Recommended Bibliography

OREJA, Nuria Pérez; RIVAS, Gustavo Mayor; Tomás, Víctor J. Navarro, 2002, Técnicas Culinarias, Madrid Editorial Sínteses, S.A. Madrid.
BECK, Heins e outros.2005, A Arte e Ciência do Serviço, S.Paulo Editora Anhumbi Morumbi.
GRAY, Deborah, 2003, Culinária com Arte, Porto: Porto Editora, Lda.
TURNER, Lorraine, 2006, A Bíblia dos Cozinheiros.Lisboa: Centralivros, Lda.
TURISMO DE PORTUGAL, Manual de Restaurante
BECK, Heins e outros.2005, A Arte e Ciência do Serviço, S.Paulo Editora Anhumbi Morumbi.
MARQUES , J. Albano 1985,Manual de Gastronomia I Volume A Culinária Profissional . Lisboa :Inst. Nacional de Formação Turística.
MARQUES , J. Albano 1985,Manual de Gastronomia I I Volume A Cozinha de Sala. Lisboa :Inst.Nacional de Formação Turística.
BECK, Heins e outros.2005, A Arte e Ciência do Serviço, S.Paulo Editora Anhumbi Morumbi.
MARQUES , J. Albano 1985,Manual de Gastronomia I Volume A Culinária Profissional . Lisboa :Instituto Nacional de Formação Turística.

Complementary Bibliography

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Weekly Planning

Dias 8/2, 1/3, 29/3, 26/4 e 31/5- Theoretical classes
Dias 15/2, 22/2, 8/3, 15/3, 22/3, 5/4, 19/4, 3/5, 17/5, 24/5- Practical classes

Demonstration of the syllabus coherence with the curricular unit's objectives

We are witnessing an exciting time in what restoration concerns, we are breaking new ground every day. Unfortunately, many people only know the glamorous
facet of restoration, and have no concept of hard work involved, and the need to perform any task training in this area. Chapter 1 will make the student
understand the responsibility of dealing with food products, and to use a key weapon - prevention. Chapter p. 2 will be decisive for the introduction of kitchen
vocabulary and concepts as well as basic cooking techniques. Chapter 3 and 5 are devoted exclusively to the service aspect much neglected today, but
essential to the success of any business in this area. The knowledge of the origin and processing of the raw material are discussed in Chapter 4. These
theoretical concepts are complemented by practical classes in order to consistently meet the learning objectives.

Demonstration of the teaching methodologies coherence with the curricular unit's objectives

Insofar as the proposed objectives emphasize the practical application of contents, as well as the mastery of the concepts applied to practical situations, the
method fulfills its goals.

relevant generic skillimproved?assessed?
Achieving practical application of theoretical knowledgeYesYes
Adapting to new situationsYesYes
Balanced decision makingYesYes
Commitment to effectivenessYesYes
Commitment to qualityYesYes
CreativityYesYes
Ethical and responsible behaviourYesYes
Event organization, planning and managementYesYes
Information and learning managementYesYes
Initiative and entrepreneurship capabilityYesYes
IT and technology proficiencyYesYes
LeadershipYesYes
Problem Analysis and AssessmentYesYes
Problem-solvingYesYes
Relating to othersYesYes
Self-assessmentYesYes
TeamworkYesYes
Understanding multiculturalism and valuing diversityYesYes
Written and verbal communications skillsYesYes
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