Food and Public Catering

The course unit is taught in a theoretical-practical format, prioritising student-centred teaching methodologies and focusing on the application of knowledge in contexts close to professional practice.
The following pedagogical strategies will be used:
• Structured presentation of content to provide a conceptual framework for the topics addressed.
• Guided discussion and questioning-based methodology, promoting critical thinking and active student participation.
• Analysis and discussion of case studies related to the management and operation of catering units.
• Problem-based learning (PBL) applied to the resolution of practical situations, such as menu planning or the analysis of management models.
• Group work, encouraging collaboration among students and the development of communication and teamwork skills.
• Practical application exercises, including the preparation and analysis of menus, discussion of the legal framework, and evaluation of real or simulated situations in catering.
These methodologies aim to promote the integration of theoretical knowledge and practical skills, in line with the institution’s pedagogical model.

Assessment of the course unit is carried out through continuous assessment, including different instruments that allow the evaluation of theoretical knowledge, analytical skills, and the ability to apply knowledge in practical contexts.
The final grade results from the weighting of the following components:
1. Individual written test – 60%
Assesses theoretical knowledge and the ability to analyse the contents addressed in the course unit.
Minimum required grade: 9.5 (on a 0-20 scale).
2. Group practical assignment – 40%
Consists of the development of an applied project or case study related to menu planning, organization of collective catering units, or the analysis of real contexts within the sector. The assignment includes an oral presentation and discussion.
To pass the course unit, the student must obtain a final grade equal to or higher than 9.5.

1. Understand the fundamental principles of public catering.
2. Know the applicable legislation and national and international regulations in the public catering sector.
3. Analyze the different management and operation models of public catering units.
4. Develop balanced meal plans for different populations, respecting nutritional, economic and legal criteria.
5. Assess the impact of current trends in public catering.

1. Introduction to collective food and public catering
2. Characterisation and typology of public catering units
3. Legislation and regulation in food and public catering
4. Management of human and economic resources in public catering
5. Planning and preparation of menus for different audiences
6. Sustainability and innovation in public catering

NAO