Produção Alimentar e Processos de Trabalho em Restauração

This course aims to provide students with a comprehensive understanding of food production across various types of restaurant settings, with a focus on the technical, economic, organizational, and aesthetic dimensions of professional kitchen work. It also addresses team structure, workflow organization, and the creation of effective operational environments.

In addition, students are introduced to the development of new food products or services in the restaurant context, with special emphasis on the role of creativity and research in the design of innovative dishes and culinary concepts.