Food Production and Work Processes in Restoration
Objectives
This course aims to provide students with a comprehensive understanding of food production across various types of restaurant settings, with a focus on the technical, economic, organizational, and aesthetic dimensions of professional kitchen work. It also addresses team structure, workflow organization, and the creation of effective operational environments.
In addition, students are introduced to the development of new food products or services in the restaurant context, with special emphasis on the role of creativity and research in the design of innovative dishes and culinary concepts.
General characterization
Code
9770
Credits
2.0
Responsible teacher
Bruno Souza Moreira Leite, Mário Emanuel Campos de Sousa Diniz
Hours
Weekly - 2
Total - 21
Teaching language
Português
Prerequisites
There are no requirements.
Bibliography
- Wayne Gisslen, Professional Cooking (7th ed), John Wiley & Son, 2011
- Thomas Keller, Under Pressure-Cooking Sous Vide, 2008
- Manual de Cozinha, Compenditur – Departamento de Recursos Didácticos (available on-line).
Teaching method
The teaching methodology of the Food Production and Work Processes in Restaurants curricular unit is based on a theoretical-practical approach that integrates the presentation of fundamental concepts, the demonstration of culinary techniques, and hands-on execution by students. In the initial sessions, topics are introduced through expository lectures supported by audiovisual resources, covering key concepts, technical terminology, and essential aspects of professional kitchen operations. This is followed by demonstrations of techniques, including both traditional methods and culinary innovations, enabling students to observe procedures and understand their application in a professional context. Subsequently, students have the opportunity to apply the techniques studied in the preparation of dishes, thereby consolidating knowledge and developing operational skills. This format is complemented by the use of a digital platform with study and support materials, fostering autonomous learning and strengthening the connection between theory and practice.
Evaluation method
The assessment methodology of the Food Production and Work Processes in Restaurants curricular unit combines continuous assessment with the completion of an individual final project, ensuring that both practical performance and the ability to apply acquired knowledge are valued. During practical sessions, students are continuously assessed on criteria such as technical execution, organization, compliance with standards, and professional conduct. In parallel, they must produce an individual written assignment applying the concepts studied throughout the semester, which includes developing a restaurant creation project, defining the concept, designing the menu, and producing technical datasheets. This approach makes it possible to evaluate creative, technical, and organizational skills, as well as the ability to integrate academic knowledge into real professional contexts.
Subject matter
1. Introduction to Foodservice
- Historical background and evolution of the foodservice industry.
- Foodservice models (classical, contemporary, institutional, commercial, etc.).
- Types of establishments and their operational characteristics.
2. Technical Terminology and Work Organization
- Specific vocabulary related to food production and front-of-house service.
- Team organization: roles, hierarchies, and brigade management.
- Planning operations and production routines.
3. Work Standards and Procedures
- Food hygiene and safety in professional kitchen environments.
- Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOP).
- Control and verification systems (e.g., HACCP).
4. Traditional and Modern Cooking Techniques
- Classical methods: roasting, boiling, frying, grilling, poaching, sautéing, braising.
- Modern techniques: sous-vide, foams, (cold) smoking, use of hydrocolloids and other contemporary additives.
- Equipment and tools: immersion circulator, probe thermometers, vacuum machines, etc.
5. Menu Planning
- Types of menus: static, cyclic, table d’hôte, à la carte.
- Criteria for dish selection: seasonality, feasibility, customer profile.
- Contemporary trends in menu design and storytelling.
6. History and Influence of Culinary Schools
- Cuisine Classique: Antoine Carême, Auguste Escoffier, Brillat-Savarin.
- Nouvelle Cuisine: Joël Robuchon, Paul Bocuse, Alain Chapel, Jacques Maximin.
- Contemporary Cuisine: Ferran Adrià, Heston Blumenthal, René Redzepi, Massimo Bottura, Joan & Jordi Roca.
7. Development of Gastronomic Concepts
- Designing concepts for foodservice establishments (snack bars, bistros, fine dining, etc.).
- Strategic positioning and target audience segmentation.
- Visual identity and coherence between space, service, and gastronomic proposal.
8. Development of New Dishes
- Creative process and applied research in foodservice.
- Stages: ideation, testing, standardization, adaptation to concept and market.
- Plating and visual aesthetics: sensory impact, presentation trends, and conceptual coherence.
9. Preparation of Production Technical Sheets
- Structure of technical sheets: ingredients, quantities, yields, correction factor, unit and per-portion cost.
- Practical applications: pricing, standardization, and quality control.
- Nutritional components and adaptation to specific contexts (HACCP, vegetarianism, food allergies and intolerances, etc.).