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

Programs

Programs where the course is taught: