Food Service

Good oral and written understanding.

The approach to the contents is developed according to a theoretical model with moments of structured exposition of the contents and respective analysis and discussion or debate. An interrogative and interactive methodology is used prior to the presentation of the main contents and concepts, and their demonstration/exemplification through their practical application in case studies in classroom and food units and technical visits to food units. It also includes analysing legal documents that support the content taught.

The programme is also taught through practical work simulating real situations in different contexts.

Students have defined office hours for clarifying doubts or explaining concepts; the teacher’s institutional contact is available for questions and difficulties.

Support study materials are made available on the NONIO platform.

At the end of the curricular unit, it is intended that students:

1. Understand the importance of teamwork and the role of the Nutritionist in Food Service and Catering.

2. Characterise and distinguish between public and collective catering establishments.

3. Know and interpret European regulations and applicable legislation in the food service and catering sector.

4. Understand the planning of facilities and know the equipment and utensils used in the sector.

5. Understand, recognise and apply the flowchart and good practices for the stages of meal production in food units.

6. Understand and apply ways of monitoring all stages of the meal production process.

7. Know and characterise meal production and distribution systems in food service and catering.

8. Distinguish between the characteristics and specificities of a concessionary and self-managed food service.

9. Know the structure of a tender document for meals supply and food procurement and the procedures involved in formalising orders and choosing suppliers.

1. Scope of the Nutritionist’s activities in the Food service and Catering.

2. Concepts and differences between Food service and Catering.

3. Applicable legislation.

4. Facilities planning of the food service units
4.1. Functional areas, equipment and utensils.

4.2. Production circuits and operations organisation (acquisition, production and resources)

5. Good practices and monitoring in the meal production stages.

6. Meal production and distribution systems.

7. Food service management: concessionary and self-managed services.

8. Tender specifications and procedures for the supply of meals and food procurement.

9. New concepts and trends in the catering sector

10. Experience of Nutritionists in different contexts in the Food Service and Catering.

The evaluation of the Curricular Unit falls within the stipulated in the Academic Regulation of ESTeSCoimbra, namely:

Periodic Evaluation

Students are evaluated through:

Theoretical component (T)

1. Written individual, summative knowledge assessment test, consisting of questions that assess the extent and depth of theoretical knowledge acquired in the course and the ability to apply this knowledge to daily and specific situations in the scientific area.

Practical component (PL)

1. Four written group assignments.
2. Face-to-face individual participation - referring to participation, commitment and posture in practical classes (assessed individually in each practical class);

The approval of the curricular unit is obtained with a classification greater than or equal to 10 values, resulting from the sum of the classifications obtained, according to the weighting indicated:

- Individual theoretical written test (50%).

- 4 practical group assignments (40%). The grade for each assignment cannot be less than 9.5; 

- Face-to-face individual participation (10%);

The classification in each of the evaluation sub-components cannot be less than 9.5 values.

Evaluation by Exam

The approval in the curricular unit through Evaluation by Exam is obtained by a written exam with questions related to the theoretical component and practical component, with a weighting of 50% and 50%, respectively.

The classification obtained in the Exam cannot be less than 10 values.

NAO