| Code: | LGH2109 | Acronym: | ENOG |
| Teaching Area: | Hospitallity |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| LGH | Aviso nº 9705/2017 & Ret. nº 682/2018 | 1º | 4 ECTS | 42 | 107 |
| Theoretical-Practical: | 30,00 |
| Seminário: | 2,00 |
| Other: | 10,00 |
| Theoretical-Practical: | 15,00 |
| Seminário: | 2,00 |
| Other: | 0,00 |
Teaching - Hours
|
DESCRIPTIVE SUMMARY OF THE CURRICULAR UNIT
The curricular unit of enogastronomy has as main goal that students acknowledge information on Portuguese gastronomy and national and world vitiviniculture, in order to develop skills in harmonizing dishes and wines.
To meet this, students are provided with illustrative knowledge on the history and new trends on Portuguese and World gastronomy and wines, as well as its impact on the food and beverage business and the hotel and tourism industry in general.
OBJECTIVES AND EXPECTED LEARNING OUTCOMES
With this course, students should:
1. Have obtained theoretical knowledge about Portuguese and world gastronomy and the wine sector;
2. Establish the link between gastronomy and wines, as well as their harmonization
3. Materialize this harmonization in menus;
4. Develop skills in the area of building a wine list.
COMPETENCES TO DEVELOP
At the end of the course, students should be able to:
1. Perceive enogastronomy as one of the critical success points of the supply in the hospitality management area.
2. Develop the ability to design a competitive gastronomic and wine offer.
3. Maximize the profitability of the gastronomic and wine business in the context of hotel management.
4. Identify a correct wine service to be applied to the different catering concepts.
I. Gastronomy
1. Anthropology of Food
1.1. Food and its migration, historical evolution
1.2. The socio-cultural dimension of food.
1.3. Agricultural production: sustainability, waste and new production trends.
2. Portuguese products in traditional gastronomy
3. Gastronomic concepts related to eating habits and new trends
4. The economic relevance of gastronomic tourism.
5. Promotion of Gastronomic Tourism.
II. Wine
1. The wine sector in Portugal
2. The history of wine in the world.
3. Basic concepts of viticulture
4. National and international grape varieties, concept of "terroir" and Old and New World.
5. Portuguese wine regions
6. Basic concepts of oenology
7. Economic relevance of wines in the Portuguese and world economy
III. Harmonization/Pairing
1. General harmonization theory
2. Main grape varieties and gastronomic links
IV. Elaboration of cards and wine service
1. Preparation of Menus with harmonization/pairing - tasting menus
2. Preparation of Wine Cards according to Restaurant Cards
3. Wine service techniques
V Wine Tasting and Harmonization/pairing Tasting
The proposed program allows students to acquire knowledge and develop the skills provided for in the above objectives, insofar as:
- Themes 1, 2, 3, 4 and 5 of Chapter I - Gastronomy meet objective 1, since it characterizes the historical and current scenario of Portuguese gastronomy;
- Themes 1, 2, 3, 4, 5, 6 and 7 of Chapter II - Wines meet objective 1, since it characterizes the historical and current scenario of the wine sector in Portugal and in the world;
- Themes 1 and 2 of Chapter III - Harmonization meet Objective 2, due to the relationship established between the matters administered in Chapters I and II;
- Themes 1, 2 and 3 of Chapter IV - Elaboration of wine lists and service and Chapter V meets Objective 3 and 4, due to its application with practical cases, and the realization of field work appropriate to the study area .
| MAÇANITA, Joana;Branco ou Tinto - e outras respostas às dúvidas que todos temos sobre como escolher, comprar e apreciar vinho, Manuscrito, 2016. ISBN: 978-989-8818-65-2 |
| NOVAKOSKI, Deise; FREIRE, Renato;A arte de harmonizar cardápios e vinhos, Senac, 2005 |
| 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 |
| ALMEIDA, Maria João;Guia de Enoturismo de Portugal, Zestbooks, 2014 |
- Theoretical presentation of the syllabus, complemented by the elaboration, discussion and analysis of practical examples promoting research, developing individual sensitivity to the study area, and appealing to the capacity for critical analysis;
- Monitoring students in the study, analyzing cases and solving exercises.
- Participation in harmonization and wine tasting.
Learning process will be consolidated by students through individual study, and will be applied to the resolution and development of group work.
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 30 | |
| Participação Presencial | 2 | ||
| Participação Presencial | 10 | ||
| Trabalho laboratorial ou de campo | 3 | ||
| Projectos | 6 | ||
| Teste/Exame | 3 | ||
| Study | 53 | ||
| Total: | 107 |
Evaluation Moment 1 - test - 35%
Evaluation Moment 2 - test - 35%
1 group assignment submitted on the e-learning platform - 25%
Presentation of group work - 5%
Under the terms of the Degree's Regulation:
1. The effective presence of students in classes will be subject to registration and, if the number of absences per student exceeds 30% of the total number of contact sessions foreseen for each course unit, it will be automatically transferred to the final assessment of the normal season.
2. In the written tests and the assessment elements referred to, it is necessary to obtain a minimum score of 7.5 (seven point five) values.
3. If the student misses or obtains a rating lower than 7.5 in the tests or in the assessment elements referred to in the previous paragraph, he will be automatically transferred to the final assessment of the normal season.
4. If the student misses or obtains a score lower than 7.5 in the second written test (carried out on the same date as the final written test in the normal season), he / she may require registration for evaluation during the appeal period.
5. All written academic work provided for in the assessment (reports, case studies, etc.) must be submitted in the Turnitin database, available on ISAG's E-Learning platform, with a similarity rate of up to 30% being acceptable.
Final Exam - 100%
The theoretical exposition and the practical development of exercises will be fundamental to meet the objectives of the course. Materialization and experimentation through wine tasting and its harmonization/pairing with gastronomic items will elucidate students about the applicability and importance of the subjects taught, as well as its importance for the relevance of enogastronomy in tourism development.