Cooking Techniques

Base Knowledge

N/A

Teaching Methodologies

The methodology will have interdisciplinarity as its basic principle, promoting the development and training of autonomous and critical individuals. The theoretical-practical contents will be presented through oral exposition by the teacher. In practical-laboratory classes, the following strategies and procedures will be adopted: Oral presentation of techniques, demonstration, observation/correction of the work done by students.

The evaluation process will be carried out by continuous assessment or by examination.

 By continuous assessment:

Theoretical-practical component (30%)

 •Project for the creation of a sustainable menu and respective oral presentation.

 Laboratory-practical component (50%)

 Behavior and attitudes (20%)

By exam:

 Theoretical-practical component (40%)

• Practical-laboratory component (60%)

Learning Results

•Know and apply hygiene and food safety procedures;

•Identify the sectors of different food production units;

• Know the dynamics of teams in the food production sector;

•Mise-en-place, basic preparations and confections of the various foods;

• Develop and apply the concept of sustainability in the gastronomic process;

• Develop interpersonal relationship strategies;

•Notions and advantages of ergonomics in different work areas;

• Develop personal and technical autonomy;

 •Elaborate menus from the acquired knowledge

• Prepare technical sheets

Program

•Identification of the various species of food;

 •Vegetable-based preparations and confections;

•Division and cuts of meat (beef, goat, sheep, pork and game);

• Division and cuts of poultry meat

• Meat based preparations and confections;

•Selection and cutting of fish;

•Fish-based preparations and confections;

•Selection and cutting of crustaceans and molluscs;

•Preparations and confections based on crustaceans and molluscs;

• Broths, sauces, juices and butters;

 • Egg-based confections;

• Pasta-based confections;

• Rice-based confections;

 • Appetizers;

Curricular Unit Teachers

Grading Methods

Exam
  • - Theoretical and Practical Component - 40.0%
  • - Laboratory Practical Component - 60.0%
Continuing Evaluation
  • - Behavior and Attitudes - 20.0%
  • - Project - 30.0%
  • - Laboratory Practical Component - 50.0%

Internship(s)

NAO

Bibliography

Aguilera, César. (2001). História da Alimentação Mediterrânica. Lisboa: Terramar Editora. Behague,

Dominique. (2001). La Technologie Appliquée en Cuisine. Editions BPI, Clichy.

Brillat-Savarin. (2010). Fisiologia do gosto. Relógio d’Água.

Escoffier, Auguste. (2009). Le guide culinaire. Flammarion.

Faraguna, Michel. (1999). Modules de Technologie Culinaire. Editions BPI, Clichy.

Gisslen, Wayne. (2004). Essential of Professional Cooking.

Labensky, Sarah R. e Hause, Alan M. (2003). Oncooking. Prentice Hall. Maincent, Michel e Labat, Robert. (2001). Technologie Culinaire. Editions

Maincent, Michel. (2001). Cuisine de Référence. Editions BPI, Clichy.  Maincent, Michel. (1999). Travaux Pratiques de Cuisine. Editions BPI, Clichy. Wiley, John & Sons. (2000). Garde Manger. The Culinary Institute of America.