Base Knowledge
Not applicable
Teaching Methodologies
The content approach is developed according to a theoretical model with moments of structured exposure of the contents and respective analysis, discussion or debate.
An interrogative and interactive methodology is used prior to the presentation of the main contents and concepts, and demonstration/exemplification of them through its practical application in everyday situations and professional guidance.
Learning Results
Demonstrate critical thinking about advanced topics of scientific and professional interest in Collective Food and Catering
Program
Seminars in which professionals will be invited in the exercise, in order to develop topics of scientific and professional interest in Food, Collective and Catering.
Grading Methods
The student must perform the SWOT analysis of the seminars and the respective report for each of the seminars developed during the year.
The classification in each of the evaluations cannot be less than 9.5 values.
Internship(s)
NAO
Bibliography
All bibliographic references are available in the library of the Escola Superior de Tecnologia da Saúde de Coimbra in the scientific area of Nutrition Sciences.
Bibliography provided by guest speakers.