New Trends in Food and Cuisine

N/A

The teaching methodology of this course favors the practice and the acquisition of technical knowledge in contemporary cuisine. In order to be approved (minimum 10 points), the evaluation of the course will be compulsory through continuous assessment, through the completion of a group work in which the theoretical elaboration of a menu of a particular region of Portugal with its respective association of wines for each dish will be proposed (100%)
If continuous assessment is unsuccessful, the student will have access to assessment by final examination (appeal period), which consists of a single written test of knowledge assessment (100%), to be held in the respective assessment period.

This course aims to develop skills that will enable students
– understand the importance of the evolution of food habits of increasingly demanding consumers and find solutions to meet this challenge;
– know and discern about the different technologies available in the kitchen, taking into account the specificities of the current ways of cooking and food preparation
– grasp fundamental knowledge about customer service in Hotel and Restaurant Management, as well as the new concepts of hospitality and alternative catering adapted to new generations;
– the domain of basic knowledge in the area of wines.

1 New Portuguese Gastronomy and Regional Gastronomy influences
2 Portuguese Higher Quality Food Products
2.1 The role of the chef in the approach to gastronomic activity
2.2 The place of the producer in the construction of the current gastronomic structure
2.3 The construction of various types of menus to meet different dietary needs
3 Gourmet cuisine: combinations of flavors and textures; techniques of preparation and service
4 Molecular cuisine
5 Preparation of themed tasting menus
6 Some important equipment currently used in kitchens 6.1 Bio Convector, High Pressure Cooker, Ronner (vacuum cooking at low temperatures), Induction hobs, Pacojet, Siphon, Hold-o-mat oven
7. The importance of customer service in Hospitality and Catering
7.1 New concepts of hospitality
7.2 Alternative catering adapted to new generations
8. The world of wine today and the importance of correct service in Hospitality

• - Exam - 100.0%

• - Individual and/or Group Work - 100.0%

NAO

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