Overall objectives:

1 - Having as main objective to provide the necessary tools for the elaboration of menus, events, menus of ice cream, Desserts, Fish, Meat and Vegetables. Taking into account the economic aspect, that is why there is a concern to make students aware of the proper packaging of the various raw materials. There is always a need to control costs (food-cost). At the end of the semester, students are expected to be able to carry out all the work inherent in the syllabus. This way, we can identify and systematize the characteristics of the National and International Cuisine and Pastry.

Syllabus:

1.1 - Pastry: Pastry based Pasta and Creams
1.2 - Traditional and conventional pastry
1.3 - International Pastry
1.4 - Sauces
1.5 - Ice Cream and Sorvette
1.6 - Candy
1.7 - Plating and decorations
1.8 - Technical Sheets
1.9 - Professional Calculation
1.10 - Manufacturing Process Technology
1.11 - History of chocolate
1.12 - The Pastry Industry in the World
1.13 - Prospects and trend of evolution
1.14 - Technology of small and large Pastry equipment
1.15 - Technology Manufacturing Processes
2.1 - Kitchen Module: The kitchen, its facilities and organization
2.2 - Knowledge of the merchandise
3 - Study of Menus
3.1 - Elaboration and Types of Menus
4 - Basic culinary knowledge
4.1 - Fundamental definitions
4.2 - Capitation Tables
4.3 - Methods of preparation
5 - Recipes of base preparation
5.1 - Kitchen Background
5.2 - Sauces
6 - Confection and preparation of vegetable
6.1 - Cooking methods
7 - Confection and preparation of potatoes
7.1 - Preparation and cutting of potatoes
7.2 - Cooking methods
8 - Pasta
9 - Soups and broths
10 - Cooking methods
11 - Portuguese Cuisine
11.1 - International
12 - Molecular Cooking

Literature/Sources:

Costa, G. e Viegas, C. , 2017 , Prazer Sem Pecado , Lisboa: Esfera dos Livros
Costa, G. , 2015 , Biscoitos, bolachas e bolinhos , Lisboa: Esfera dos livros
Félix, N. , 2012 , Arte dos Gelados , Portugal: FipStudio
Ducasse, A. , 2002 , Desserts et Pâtisserie , França: De Gustibus
Fassbind, O. & Fassbind, L. , 1997 , Zucker Artistik , Rickenbach-Luzern: Fabilo Edicion
Pauli, E. , 1996 , Technologie Culinaire , Paris : Editions Professionnelles Philip
Paulo Pinto , Fichas Técnicas de Autor ,

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The subject will be given sequentially so that the student's attendance is fundamental for the correct perception and comprehension of the programmatic contents. The theoretical knowledge will be complemented in parallel with the practical classes. At the beginning of each practical class there will be a brief explanation of both the prescriptions and the methods to be used and the reasons for the same choices The modules that make up the course will consider the following percentages for the final grade of the continuous assessment: Pastry - 50% Cuisine - 50% The assessment will be divided into practical assignments (50%) and a written exam (50%). In the Appeal Period, the assessment will be the same as for the Regular Period.