Food Production and Work Processes in Restoration
Objectives
The aim of this module is to familiarise students with food production in various types of production units.
It is intended to give students an overview that includes, working conditions, economic aspects, work organization and team management, but also aesthetic aspects.
It is also intended to familiarize students with various aspects of new product development in catering, in particular with the role of the creative process, as well as that of research.
General characterization
Code
9770
Credits
2.0
Responsible teacher
Ana Maria Ferreira da Costa Lourenço
Hours
Weekly - 2
Total - Available soon
Teaching language
Português
Prerequisites
Available soon
Bibliography
Available soon
Teaching method
Available soon
Evaluation method
Available soon
Subject matter
Available soon