Food Service

The content approach is developed according to a theoretical model with moments of structured exposure of the contents and respective analysis / discussion. 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 everyday situations (content 3.) and technical visits to catering units (contents 3 and 4). It also includes the analysis of legal documents that support the contents contained in points 1.2 and 4.
The contents 5 and 6 are also taught through the development of practical work (response to specifications)
The evaluation is obtained with a classification greater than or equal to 9.5 values, resulting from the sum of the
classifications obtained:
– Practical group work (40%)
– Summative written test (60%).
The classification in each of the evaluations cannot be less than 9.5 values

A. Understand the role of the Nutritionist in the Food Service context
B. Characterize and distinguish public and collective food establishments
C. Know and interpret European regulations and applicable legislation in the field of collective food and catering
D. Understand the planning of facilities, equipment and materials
E. Understand and recognize the flowchart stages in food service establishments along side with Codes of Good Practices
F. Know and characterize the deferred distribution systems
G. Know the structure of a Tender Specifications for the provision of meals
H. Understand the elaboration of menus and respective nutritional technical sheets according to Specifications for different populations

1. The role of the Nutritionist in Collective Food and Catering
2. Concepts and differences between public and collective food establishments
2. Planning of facilities, equipment and materials
3. Distribution Systems
4. Production process in public catering and catering establishments
5. Menu and Technical Sheets Plan
6. Construction of Public/Private Tender Specifications

NAO