| Code: | LGH1211 | Acronym: | ENGAS |
| Teaching Area: | Hospitallity |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| LGH | Desp. n.º 25224/2009 (alterado aviso n.º9856/2012) | 1º | 4 ECTS | 42 | 106 |
Teaching - Hours
|
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
The study of national and international enogastronomy concepts and culture, the harmonization between dishes and wines, the development of menus and the approach to the importance of the discipline for tourism should contribute to create a competitive offer in the area of wine-making and food pairing in hotel management and similar establishments.
| NOVAKOSKI, Deise; FREIRE, Renato;A arte de harmonizar cardápios e vinhos, Senac, 2005 |
| ALMEIDA, Maria João;Guia de Enoturismo de Portugal, Zestbooks, 2014 |
| Vários;Gastronomia Regional Portuguesa, Impala, 2004 |
| 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 |
- 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.
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 30 | |
| Exams | Teste/Exame | 3 | |
| Other contact hours | Study | 6 | |
| works developed by group members | Teste/Exame | 20 | |
| Study | Study | 48 | |
| Total: | 107 |
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.
Final Exam - 100%
The theoretical exposition and the practical development of cases, as well as the monitoring of scientific trends and the contact with professionals should contribute to the development of the necessary management skills to create a competitive offer in the area of food and beverage in hotel management and similar establishments.