6 ECTS; 1º Ano, 2º Semestre, 30,0 T + 15,0 TP , Cód. 36419.
Lecturer
(1) Docente Responsável
(2) Docente que lecciona
Prerequisites
Not applicable.
Objectives
The students should be aware of the significance of gastronomy as a
cultural benchmark and be familiar with the evolution of Portuguese food and gastronomy. They should also know about the different attitudes associated with food rituals.
Program
1. Brief history of dietary.
2. Meals.
3. Food preparation.
4. Meal complements.
Evaluation Methodology
Individual Project work (80%).
Class assiduity and participation (20%).
Bibliography
Teaching Method
Lectures and tutorials.
Software used in class
