Overall objectives:

1 - Apply the transversal knowledge acquired during the course;
2 - Prepare and cook hot and cold dishes;
3 - Prepare and make cakes and desserts;
4 - Elaborate plating;
5 - Collaborate as a team with the kitchen brigade.

Syllabus:

1 - Mise-en-place
2 - Cutting techniques
3 - Cooking techniques
4 - Cold cooking
5 - Hot cooking
6 - pastry
7 - Organization of the production process

Literature/Sources:

orientador de estágio , A indicar posteriormente pelo orientador de estágio ,

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The methodologies used involve: performing practical or applied tasks; experimentation and development of solutions to specific problems; research and analysis of related bibliographic content, and preparation of the final report. The intern's performance, in the internship will be evaluated by the advisor, after tutor listening, based on the following criteria: a) attendance; b) observation of the hosting entity rules; c) commitment to carrying out the tasks assigned; d) realization of the internship plan; e) skills and aptitudes demonstrated in the implementation of the plan and tasks execution; f) ability to implement in practice the acquired knowledge and skills; g) quality of the internship report; h) theoretical basis of the internship report; i) discussion of the reports contents. The trainee will be evaluated as follows: practi-cal, 50% of the final grade weight (25% defined by the tutor and 25% by the advisor); report and presentation, 50% of the weight in the final grade.