The course of enogastronomia management aims to develop skills in the field of gastronomy, the wine sector and its interconnections. They will be provided theoretical and practical concepts of food and wine and, where possible, will be provided contact with the experiential practice of these functions in the business context.
OBJECTIVES AND EXPECTED RESULTS OF LEARNING
The conclusion of this course should enable students to obtain a set of theoretical and practical knowledge, which allow percecionar the importance of food and wine in the hotel management context. It is intended to provide students with the foundations that allow to understand and develop the link between gastronomy and wines to create a competitive offer.
SKILLS TO BE DEVELOPED
At the end of the course, students should be able to: - Perceive the enogastronomia as one of the critical points offer success in the field of hotel management. - Obtain the ability to draw a competitive culinary and wine offer. - Maximizing the profitability of gastronomic and vinous business in hotel management context.
Programme
Part I Fundamental notions I.1 General concepts I.2 Importance of enogastronomia I.3 The evolution of gastronomy in Portugal I.4 The wine sector in Portugal
Part II International enogastronomica Culture II.1 Leading global wine regions II.2 The gastronomy associated with wine regions
Part III Harmonization III.1 Harmonization General Theory III.2 Main varieties and gastronomic links
Part IV Tourism gastronomic IV.1 Economic relevance of food tourism IV.2 Promotion of food tourism
Part V Case Studies
Main literature
NOVAKOSKI, Deise; FREIRE, Renato;A arte de harmonizar cardápios e vinhos, Senac, 2005
ALMEIDA, Maria João;Guia de Enoturismo de Portugal, Zestbooks, 2014
APTECE, Associação Portuguesa de Turismo de Culinária e Economia;Manual Prático de Turismo de Culinária e Economia, APTECE, Associação Portuguesa de Turismo de Culinária e Economia, 2004
Learning Methods
- Theoretical curriculum Exhibition, complete the preparation, discussion and analysis of practical and didactic cases (research promotion, self-search, organization of perceptions and reasoning skills); - Interaction of knowledge through the discussion of scientific articles, texts, videos, seminars guided by guests and an external visit. - Monitoring of students in the study, case analysis and project resolution.
The learning will be consolidated by the students through individual study, and will be applied in the resolution and defense of case studies.
Assessment Components
Avaliação apenas com exame final
Assessment Components
Description
Type
Time (hours)
Conclusion Date
Attendance (estimated)
Lessons
30
Trabalho laboratorial ou de campo
12
Teste/Exame
4
Study
60
Total:
106
Continuous Assessment
Continuous Assessment elements: Class participation: 10% Work accomplishment with oral presentation: 30% Of the two individual written tests: 60% TOTAL: 100%
Under Degree Regulations:
1. The actual presence of students in classes will register object, and if the number of students for absences exceed 30% of the total number of contact sessions scheduled for each course will be automatically transferred to the final evaluation of the regular season.
2. In written tests and evaluation elements referred to in subparagraphs b) to e) of paragraph 2 of Art. 39 is required to obtain a minimum score of 7.5 (seven point five) values.
3. If the student lacks or get a grade below 7.5 points in the tests or the elements of assessment referred to above, will be automatically transferred to the final evaluation of the regular season.
4. If the student lacks or get a grade below 7.5 points in the second written test (conducted on the same date of the written test end of the regular season) may require registration for evaluation at the time of use.