| Code: | RB206 | Acronym: | TCP |
| Teaching Area: | Hospitallity |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| CTSPRB | Aviso n.º 13032/2018_Novo Plano | 1º | 4 | 30 | 106 |
| Theoretical-Practical: | 30,00 |
Teaching - Hours
|
DESCRIPTIVE SUMMARY OF CURRICULAR UNIT
With this unit, students are expected to develop the necessary competencies to perform functions in any unit linked to the catering sector and similars. This discipline values the practical component in the learning, in the sense of make students aware to the promotion of the quality of the service of kitchen and pastry and, consequently, to the satisfaction of the client.
The aim is to contribute to the training of students in the organization and operation of the food and beverage department in hotel, restaurants or catering companies, to provide students with the basic knowledge of the theoretical and practical techniques of cooking, pastry and Baking, participating, organizing, planning and supervising the various tasks inherent in the production of catering meals.
OBJECTIVES AND EXPECTED RESULTS OF LEARNING
1- Framing the history of food and cooking with regional, national and international gastronomic diversification
2- Know the technical terminology of the kitchen and pastry service
3- Know the raw materials used in the kitchen and pastry servicesLearning how to perform basic raw material preparation techniques
4- Learning how to perform basic raw material preparation techniques
5- Learn techniques of preparation and confection of foodstuffs
6- Know and use correctly the utensils and equipment of the kitchen and pastry
7- Organize the kitchen and its brigade according to the menu to be produced
COMPETENCES TO DEVELOP
Identify and apply the basic concepts related to quality, hygiene and food safety.
Store and ensure the state of conservation of the raw materials and utensils used in the kitchen service.
Organize and prepare the kitchen service.
Cook and present soups, salads, stocks, sauces, main dishes and desserts.
Cook, based on national and international recipes and plate entrees, soups, regional dishes and desserts.
Articulate with the table service, satisfying the requests of meal and solving the problems arising from the complaints.
1 Introduction to the kitchen and general organization
1.1 The Evolution of Kitchen Through the Ages
1.1.1 Prehistory, Greece, Rome
1.1.2. Century XIX to our days
1.1.3 Influence of French cuisine
1.2 Regional, National and International Cuisine
1.3 Uniform of a kitchen / pastry chef
1.4 Personal and plant hygiene
1.5 General functioning of the kitchen
1.6 Hierarchy and rules of conduct;
1.6.1 Identification and definition of the different kitchen brigades according to the size and nature of the establishment
1.6.2 Identification of the duties performed by each technician
1.6.3 Interpretation of organizational charts.
2 Raw materials and basic confectionery
2.1 Food of plant origin
2.1.1 Cereals
2.1.2 Tubers
2.1.3 Vegetables and fruits
2.1.4 Pulses
2.1.5 Vegetable fats
2.2 Food of animal origin
2.2.1 Fish and shellfish
2.2.2 Butchery meats
2.2.3 Farmed
2.2.4 Game
2.2.5 Eggs
2.2.6 Milk and dairy products
2.3 Aromatic herbs, spices and condiments
2.4 Cutting of vegetables and tubers
2.5 Proper cooking for vegetables and tubers
2.6 Broth, fumes and sauces
2.7 Soups, creams and velvets
2.8 Basics on Cooking Eggs
2.9. Rice making
2.10 Basic Confections for Fish, Molluscs, Crustaceans and Bivalves
2.11 Basic confections for beef and veal
2.12 Basic confections for Kid, Sheep and Lamb
2.13 Basic Confections for Pigs and Piglets
3 Practical Simulations of Cooking and Pastry
3.1 Apetizers and similar preparations
3.2 Fish and shellfish
3.3 Meat, poultry and game
3.4 Pastry
Syllabus 1 is expressed in content 1.1; 1.2
Syllabus 2 is expressed in content 1.5
Syllabus 3 is expressed in content 2.1; 2.2; 2.3;
Syllabus 4 is expressed in content 3.1; 3.2; 3.3; 3.4
Syllabus 5 is expressed in content 2.5; 2.6: 2.7: 2.8: 2.10 2.11; 2.12; 2.13
Syllabus 6 is expressed in content 1.5
Syllabus 7 is expressed in content 1.3; 1.5; 1.6
| Black, K;Curso de Cozinha - Básicos, Jacarandá, 2016. ISBN: 978-989-8857-58-3 |
| Vários;Masterchef - Curso de Cozinha, Goody, 2016. ISBN: 5607727658443 |
| Maincent-Morel, Michel;Manual de Cozinha - Técnicas e Preparações Base, Porto Editora, 2006. ISBN: 978-972-0-06334-2 (Volume 1) |
| Maincent-Morel, Michel;Manual de Cozinha - Fichas Técnicas, Porto Editora, 2007. ISBN: 978-972-0-06335-9 (Volume 2) |
| Marques, J. Albano;Manual de Hotelaria, Livraria Civilização Editora, 2003. ISBN: 978-972-26-2651-4 |
| Beer, Gunter, Jaros, Patrick;A Enciclopédia da Culinária, Love Food TM, 2010. ISBN: 978-1-4454-1441-6 |
| Wareing, Marcus; et al.;Facas - Técnicas de Corte, Livraria Civilização Editora, 2008. ISBN: 978-989-550-710-8 |
| Ward, Susie; et al.;Atlas do Gourmet, Círculo de Leitores, 1997. ISBN: 978-972-42-4422-8 |
| Gööck, Roland;As 100 mais famosas receitas do mundo, Círculo de Leitores, 1977 (Colaboração técnica de Maria de Lourdes Modesto) |
In theoretical classes, the following pedagogical methods and techniques will be used:
Expository method, interrogative method, active method (which may include group work, individual works, brainstorming, analysis of area publications articles)
In theoretical and practical classes, the following pedagogical methods and techniques will be used:
Expository method, interrogative method, demonstrative method and active method (Including group work, individual work, brainstorming, analysis of area publications articles, powerpoint presentations, interpretation of technical files, confection of delicacies respecting technical specifications, tasting)
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 30 | |
| Practical work | Trabalho laboratorial ou de campo | 22 | |
| Self-study | Study | 54 | |
| Total: | 106 |
- 2 Individual written tests: 2X30%
- 1 Group work: 20% (10% research + 10% presentation)
- Performance in practical sessions: 20%
Under the terms of the CTSP's Regulation:
a) 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).
b) 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.
c) 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).
d) 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.
e) All written academic work provided for in the assessment (reports, case studies, etc.) will have to be submitted in the Turnitin database, available on the ISAG E-Learning platform, with a similarity rate of up to 30% acceptable.
Elements of the Final Evaluation:
Individual written test: 100%
The practical projects can also be considered, with half of the percentage defined for the continuous assessment, as long as the teacher is informed about this decision by the student.
Objective 1 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 2 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 3 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 4 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 5 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 6 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 7 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method