| Code: | DPT212 | Acronym: | ENO |
| Teaching Area: | Hospitallity |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| CTSPDP | Aviso n.º 13031/2018_Plano 2022/2023 | 1º | 4 | 30 | 107 |
| Theoretical-Practical: | 6,00 |
Teaching - Hours
|
SUMMARY DESCRIPTION OF COURSE UNIT
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.
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 | |
| Test/Exam | Teste/Exame | 3 | |
| Tutorial sessions | Participação Presencial | 6 | |
| Project Work | Trabalho laboratorial ou de campo | 20 | |
| Self 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 the terms of the CTSP's Regulation:
1. The students' attendance in classes will be recorded and, if the number of absences per student exceeds 30% of the total number of lessons scheduled for each course unit, the student will be automatically transferred to the final evaluation (regular season).
2. In the written tests and other assessment elements mentioned in paragraph 2 of Art. 30 it is necessary to obtain a minimum grade of 7.5 (seven point five) points.
3. If the student misses a test or receives a grade lower than 7.5 points in the tests or in another assessment element mentioned in the previous number, the student will be automatically transferred to the final evaluation (regular season).
4. If the student misses or obtains less than 7.5 in the second written test, held in the same date of the final exam in the regular season, they may apply for further evaluation in the Appeal season.
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.