referencial tec. cozinha.pastelaria
TRANSCRIPT
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7/28/2019 Referencial Tec. Cozinha.pastelaria
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Actividades Principais
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z 3ODQHDUHSUHSDUDURVHUYLoRGHFR]LQKDSDVWHODULDGHIRUPDDSRVVLELOLWDUDFRQIHFomRGDVUHIHLo}HVQHFHVViULDV
z Confeccionar entradas, sopas, saladas, pratos de carne, de peixe, de marisco e de legumes, e outros alimentos, de acordo
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z Confeccionar produtos de pastelaria.
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z (ODERUDUUHODWyULRVHSUHHQFKHUGRFXPHQWDomRWpFQLFDUHODWLYDjDFWLYLGDGHGHVHQYROYLGD
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5HIHUHQFLDOGH)RUPDomR*OREDO
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111
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Viver em3RUWXJXrV
6651 Portugal e a Europa 50
6652 Os media hoje 25
6653 3RUWXJDOHDVXD+LVWyULD 25
6654 Ler a imprensa escrita 25
6655 A Literatura do nosso tempo 50
6656 0XGDQoDVSURILVVLRQDLVHPHUFDGRGHWUDEDOKR 25
6657 'LYHUVLGDGHOLQJXtVWLFDHFXOWXUDO 25
6658 Procurar emprego 50
Total: 275
Comunicar em/tQJXD,QJOHVD
6659 Ler documentos informativos 25
6660 Conhecer os problemas do mundo actual 50
6661 Viajar na Europa 25
6662 (VFROKHUXPDSURILVVmR0XGDUGHDFWLYLGDGH 25
6663 'HEDWHURVGLUHLWRVHGHYHUHVGRVFLGDGmRV 25
6664 5HDOL]DUXPDH[SRVLomRVREUHDVLQVWLWXLo}HVLQWHUQDFLRQDLV 50
Total: 200
Mundo Actual
6665 O Homem e o ambiente 25
6666 3XEOLFLGDGHXPGLVFXUVRGHVHGXomR 25
6667 Mundo actual tema opcional 25
6668 8PDQRYDRUGHPHFRQyPLFDPXQGLDO 25
Total: 100
DesenvolvimentoPessoal e Social
6669 +LJLHQHHSUHYHQomRQRWUDEDOKR 50
6670 3URPRomRGDVD~GH 25
6671 Culturas, etnias e diversidades 25
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Total: 100
Tecnologias de,QIRUPDomRH&RPXQLFDomR
0755 Processador de texto - IXQFLRQDOLGDGHVDYDQoDGDV 25
0757 )ROKDGHFiOFXOR- IXQFLRQDOLGDGHVDYDQoDGDV 25
0792 &ULDomRGHSiJLQDVSDUDDZHEHPKLSHUWH[WR 25
Total: 75
1Pode optar-VHSHORGHVHQYROYLPHQWRGHRXWUDOtQJXDHVWUDQJHLUDTXHVHUHYHOHPDLVLQWHUHVVDQWHGRSRQWRGHYLVWDGDVQHFHVVLGDGHVGRPHUFDGRGHWUDEDOKRUHQGRSRUEDVHRVPHVPRVFRQWH~GRVHREMHFWLYRVFRPSHWrQFLDVDDGTXLULU
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6674 Geometria e trigonometria 50
6675 3DGU}HVIXQo}HVHiOJHEUD 25
6676 )XQo}HVOLPLWHVHFiOFXORGLIHUHQFLDO 50
Total: 200
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6684 Psicologia, desenvolvimento humano, percurso de vida e comportamento 25
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6686 Processos de aprendizagem 25
6687 'LQkPLFDGHJUXSRVUHODo}HVLQWHUSHVVRDLVVRFLDOL]DomRHFRQWH[WRV 50
6688 'LIHUHQoDGHFRPSRUWDPHQWRHGLIHUHQoDGHLQWHUYHQomR 50
6689 *HVWmRGHFDUUHLUD 25
Total: 200
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6727 Vida quotidiana 25
6728 'LYXOJDomRGHXPSURGXWRVHUYLoR 25
6729 Edificar a Europa 50
6730 Diversidade cultural 25
6731 'HVFREHUWDGHXPDREUDOLWHUiULD 50
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Total: 200
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4212 5 &RPXQLFDomRLQWHUSHVVRDO 25
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4665 10 1XWULomRHDOLPHQWDomR 50
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4670 15 3UHSDUDomRHFRQVHUYDomRGHFDUQHV 25
4671 16 &RQIHFomRGHSUDWRVGHFDUQH 50
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4678 27 &RQIHFomRGHERORV 50
4679 28 &RQIHFomRGHSURGXWRVGHSDGDULD 25
1763 29 &RQIHFomRGHSDVWpLVTXHLMDGDVHWDUWHV 50
1770 30 &RQIHFomRGHPDVVDVFR]LGDV 25
1771 31 &RQIHFomRGHSHoDVDUWtVWLFDVHOHPHQWRVGHFRUDWLYRVHGHFRUDomRGHERORV 50
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4682 35 &RQIHFomRGHVREUHPHVDVjEDVHGHIUXWD 25
4683 36 1RYRVSURFHVVRVGHFRQIHFomR 25
4684 37 Novas tecnologias de cozinha 25
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4217 39 ,PSOHPHQWDomRGHSUiWLFDVGHJHVWmRGHUHFXUVRVKXPDQRV 25
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3308 41 &XLGDGRVEiVLFRVGHVD~GH 25 Total: 1525
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6652 Os media hoje&DUJDKRUiULD
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Resultados da
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Resultados daAprendizagem
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6658 Procurar emprego&DUJDKRUiULD
50 horas
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6659 Ler documentos informativos&DUJDKRUiULD
25 horas
Resultados daAprendizagem
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 11 / 57
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50 horas
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25 horas
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 12 / 57
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25 horas
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50 horas
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6665 O Homem e o ambiente&DUJDKRUiULD
25 horas
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 14 / 57
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25 horas
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25 horas
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50 horas
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25 horas
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25 horas
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7/28/2019 Referencial Tec. Cozinha.pastelaria
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Resultados daAprendizagem
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 22 / 57
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7/28/2019 Referencial Tec. Cozinha.pastelaria
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Resultados daAprendizagem
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 24 / 57
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7/28/2019 Referencial Tec. Cozinha.pastelaria
25/57
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6726 ,QIRUPDomRHDFWXDOLGDGH&DUJDKRUiULD
25 horas
Resultados daAprendizagem
z Identifica os mediaQDFLRQDLVHIUDQFyIRQRVHDUHODomRHQWUHRVmedia e o contexto social, numa perspectivaintercultural.
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 33 / 57
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6727 Vida quotidiana&DUJDKRUiULD
25 horas
Resultados daAprendizagem
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 34 / 57
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6728 'LYXOJDomRGHXPSURGXWRVHUYLoR&DUJDKRUiULD
25 horas
Resultados daAprendizagem
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6729 Edificar a Europa&DUJDKRUiULD
50 horas
Resultados daAprendizagem
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 35 / 57
-
7/28/2019 Referencial Tec. Cozinha.pastelaria
36/57
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6730 Diversidade cultural&DUJDKRUiULD
25 horas
Resultados daAprendizagem
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6731 'HVFREHUWDGHXPDREUDOLWHUiULD&DUJDKRUiULD
50 horas
Resultados daAprendizagem
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 36 / 57
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7/28/2019 Referencial Tec. Cozinha.pastelaria
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46603ODQHDPHQWRGDSURGXomRSUHSDUDomRGDFR]LQKDH
aprovisionamentos
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50 horas
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3296 +LJLHQHHVHJXUDQoDDOLPHQWDU&DUJDKRUiULD
25 horas
Objectivo(s)z 'HVHQYROYHURVSURFHGLPHQWRVDGHTXDGRVSDUDDVERDVSUiWLFDVGHKLJLHQHQDSURGXomRFRQIHFomRGRV
alimentos.
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 37 / 57
-
7/28/2019 Referencial Tec. Cozinha.pastelaria
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z *DUDQWLDGDVHJXUDQoDDOLPHQWDU+$&&3{ ,QWURGXomR{ 3ULQFtSLRVHFRQFHLWRV{ Terminologia
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3297 Sistema HACCP (Hazard Analysis and Critical Control Points)&DUJDKRUiULD
25 horas
Objectivo(s)z 'HVHQYROYHUERDVSUiWLFDVQXPVLVWHPDSUHYHQWLYRGHVHJXUDQoDDOLPHQWDUDWUDYpVGDDQiOLVHGRVSHULJRVHGR
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z Conceitos da qualidade
z Modelos da qualidade
z Garantia da qualidade
z Qualidade total
z Normas da qualidade
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3298 *HVWmRGDTXDOLGDGH&DUJDKRUiULD
25 horas
Objectivo(s) z 'HVHQYROYHUSURFHGLPHQWRVSDUDRFXPSULPHQWRGDVQRUPDVHVLVWHPDVGHJHVWmRGDTXDOLGDGH
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4212 &RPXQLFDomRLQWHUSHVVRDO&DUJDKRUiULD
25 horas
Objectivo(s) z Comunicar com diferentes interlocutores.
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 38 / 57
-
7/28/2019 Referencial Tec. Cozinha.pastelaria
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4661 3UHSDUDomRHFRQVHUYDomRGRVLQJUHGLHQWHVGDVRSD&DUJDKRUiULD
25 horas
Objectivo(s) z Preparar e conservar os ingredientes da sopa.
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4662 &RQIHFomRGHVRSDV&DUJDKRUiULD
50 horas
Objectivo(s) z Confeccionar sopas.
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contexto social e profissional
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4663 /tQJXDIUDQFHVDQDFR]LQKDSDVWHODULD&DUJDKRUiULD
25 horas
Objectivo(s) z 8WLOL]DUDOtQJXDIUDQFHVDQDFR]LQKDSDVWHODULD
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 39 / 57
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7/28/2019 Referencial Tec. Cozinha.pastelaria
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social e profissional
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4664 /tQJXDLQJOHVDQDFR]LQKDSDVWHODULD&DUJDKRUiULD
25 horas
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z &DUDFWHUtVWLFDVGDVSULQFLSDLVGLHWDVGHVSRUWLYDVz &DUDFWHUtVWLFDVGDVSULQFLSDLVGLHWDVUHOLJLRVDVPXoXOPDQDVMXGLDVKLQGXVz &DUDFWHUtVWLFDVGDVSULQFLSDLVGLHWDVWHUDSrXWLFDVz 7HQGrQFLDVJDVWURQyPLFDVPRGHUQDVYHJHWDULDQDVPDFURELyWLFDVIDVW -food", )z 3ULQFtSLRVJHUDLVGDDOLPHQWDomRUDFLRQDOHVDXGiYHOz &RQFHLWRVGDVPDWpULDV-primas e produtos alimentaresz 1RPHQFODWXUDGRVSURFHVVRVEiVLFRVGHSUHSDUDomRGHDOLPHQWRVHEHELGDVz Nova Roda dos Alimentos
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4665 1XWULomRHDOLPHQWDomR&DUJDKRUiULD
50 horas
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z 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV
4666 3UHSDUDomRFRQIHFomRHFRQVHUYDomRGHVDODGDV&DUJDKRUiULD
50 horas
Objectivo(s) z Preparar, confeccionar e conservar saladas.
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 40 / 57
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7/28/2019 Referencial Tec. Cozinha.pastelaria
41/57
z 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz Tipologia de fundos e de molhos de cozinha
z &RQFHLWRGHIXQGRVHPROKRVEiVLFRVHGHULYDGRVz 8WLOL]DomRGRVSULQFLSDLVIXQGRVHPROKRVz 7pFQLFDVGHSUHSDUDomRGHIXQGRVHGHPROKRVGHFR]LQKDz 7pFQLFDVGHUHJHQHUDomRGHIXQGRVHGHPROKRVGHFR]LQKDz 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHIXQGRVHGHPROKRVGHFR]LQKDz /LJDomRGHFUHPHVz &RQWURORGDHYROXomRGDFRQIHFomRGRVHGHLQJUHGLHQWHVWHPSRVWHPSHUDWXUDVWH[WXUDVDERUz 'RVHDPHQWRGDVPDWpULDVSURSRUo}HVSHVDJHQVz 7pFQLFDVGHFRQIHFomRGHSUDWRVGHIXQGRVHGHPROKRVGHFR]LQKD
4667 3UHSDUDomRHFRQVHUYDomRGHIXQGRVHPROKRVGHFR]LQKD&DUJDKRUiULD
50 horas
Objectivo(s) z Preparar e confeccionar fundos e molhos de cozinha.
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z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDSUHSDUDomRGHHQWUDGDVz 7pFQLFDVGHSUHSDUDomRGHHQWUDGDVz Tipologia de entradas
z 7pFQLFDVGHFRQIHFomRGHHQWUDGDVz 7pFQLFDVGHUHJHQHUDomRGHHQWUDGDVSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHHQWUDGDVz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV
4668 &RQIHFomRGHHQWUDGDV&DUJDKRUiULD
50 horas
Objectivo(s) z Confeccionar entradas.
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z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGDVQDFRQIHFomRGHJXDUQLo}HVz 7pFQLFDVGHSUHSDUDomRGHJXDUQLo}HVz 7LSRORJLDGHJXDUQLo}HVz 7pFQLFDVGHFRQIHFomRGHJXDUQLo}HVz 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHJXDUQLo}HVz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV
4669 &RQIHFomRGHJXDUQLo}HV&DUJDKRUiULD
50 horas
Objectivo(s) z &RQIHFFLRQDUJXDUQLo}HV
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 41 / 57
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7/28/2019 Referencial Tec. Cozinha.pastelaria
42/57
z 7pFQLFDVGHSUHSDUDomRGHFDUQHVDYHVHFDoDz 7LSRORJLDGHFDUQHVDYHVHFDoDHVSpFLHVHYDULHGDGHVz 5DoDRULJHPz 5HJLmRDQDWyPLFDz 7LSRORJLDVGHFRUWHGHFDUQHVDYHVHFDoDz 7HFQRORJLDGRVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQRFRUWHGHFDUQHVDYHVHFDoDz 2SHUDo}HVGHSUHSDUDomRGHFDUQHVz 2SHUDo}HVGHSUHSDUDomRGHDYHVHFDoDz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV
4670 3UHSDUDomRHFRQVHUYDomRGHFDUQHV&DUJDKRUiULD
25 horas
Objectivo(s) z Preparar e conservar carnes.
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z 7pFQLFDVGHUHJHQHUDomRGHSUDWRVGHFDUQHDYHVHFDoDSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHFDUQHVz 7LSRORJLDGHFDUQHVHVSpFLHVHYDULHGDGHVz 7pFQLFDVGHFRQIHFomRGHSUDWRVGHFDUQHz 3URFHVVRVEiVLFRVGHFRQIHFomRFXOLQiULD
z 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHSUDWRVGHFDUQHz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV
4671 &RQIHFomRGHSUDWRVGHFDUQH&DUJDKRUiULD
50 horas
Objectivo(s) z Confeccionar pratos de carne.
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z 7HFQRORJLDGDVPDWpULDV -primas{ 3ULQFLSDLVYDULHGDGHVGHSHL[HVHPDULVFRVSHL[HVGHPDUGHULRPDULVFRVELYDOYHVFUXVWiFHRVHPROXVFRV
z 7pFQLFDVGHSUHSDUDomRDGHTXDGDVjVYDULHGDGHVGHSHL[HVHPDULVFRVjWLSRORJLDGHXWLOL]DomRHDRHVWDEHOHFLGRQDLQVWUXomRWpFQLFD{ Mise-en-place da cozinha para o trabalho do dia
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z $FRQGLFLRQDPHQWRHGHFRQVHUYDomRGHSHL[HVHPDULVFRV{ 3ULQFLSDLVWpFQLFDVHVXDDGHTXDomRYiFXRUHIULJHUDomRFRQJHODomRUiSLGD cook-chille cook-freeze ){ Controlo dos processos - PHGLomRGHWHPSHUDWXUDVSUHVV}HVWHUPyPHWURVPDQyPHWURV )
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3301 3UHSDUDomRHFRQVHUYDomRGHSHL[HHPDULVFR&DUJDKRUiULD
25 horas
Objectivo(s) z Preparar e conservar peixe e marisco.
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 42 / 57
-
7/28/2019 Referencial Tec. Cozinha.pastelaria
43/57
z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGDVQDFRQIHFomRGHSUDWRVGHSHL[HHPDULVFRz Tipologia de peixes e mariscos
z 7pFQLFDVGHFRQIHFomRGHSUDWRVGHSHL[HHPDULVFRz 7pFQLFDVGHUHJHQHUDomRGHSUDWRVGHSHL[HHPDULVFRSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z Tipos de conservas industriais de peixe
z 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHSUDWRVGHSHL[HHPDULVFRz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV
4672 &RQIHFomRGHSUDWRVGHSHL[HHPDULVFR&DUJDKRUiULD
50 horas
Objectivo(s) z Confeccionar pratos de peixe e marisco.
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z *DVWURQRPLD3RUWXJXHVDH0HGLWHUUkQLFDz 7HQGrQFLDVGHHYROXomRGDJDVWURQRPLDPRGHUQDz (YROXomRGRVUHFHLWXiULRVz Culturas alimentares
z 0DWpULDV-SULPDVXWLOL]DGDVQDFRQIHFomRGHSUDWRVGHFR]LQKDUHJLRQDOSRUWXJXHVDz Entradas/acepipes de cozinha regional portuguesa
z 7LSRVGHVRSDVFDOGRVFUHPHVHFRQVRPPpVGHFR]LQKDUHJLRQDOSRUWXJXHVDz Tipos de pratos regionais de peixe e marisco
z Tipos de pratos regionais de carne
z Variedades de sobremesas de fruta de cozinha regional portuguesa
z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHSUDWRVGHFR]LQKDUHJLRQDOSRUWXJXHVDz 7pFQLFDVGHSUHSDUDomRHFRQIHFomRGHSUDWRVGHFR]LQKDUHJLRQDOSRUWXJXHVDz 7pFQLFDVGHUHJHQHUDomRGHSUDWRVHVSHFLDLVGHFR]LQKDUHJLRQDOSRUWXJXHVDSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHSUDWRVGHFR]LQKDUHJLRQDOSRUWXJXHVDz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV
4673 &RQIHFomRGHSUDWRVGHFR]LQKDUHJLRQDOSRUWXJXHVD&DUJDKRUiULD
50 horas
Objectivo(s) z Confeccionar pratos de cozinha regional portuguesa.
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 43 / 57
-
7/28/2019 Referencial Tec. Cozinha.pastelaria
44/57
z Gastronomia Internacional
z 7HQGrQFLDVGHHYROXomRGDJDVWURQRPLDPRGHUQDz (YROXomRGRVUHFHLWXiULRVz 7LSRORJLDVJDVWURQyPLFDVz 0DWpULDV-SULPDVXWLOL]DGDVQDFRQIHFomRGHSUDWRVGHFR]LQKDLQWHUQDFLRQDOz Entradas/acepipes de cozinha internacional
z 7LSRVGHVRSDVFDOGRVFUHPHVHFRQVRPPpVGHFR]LQKDLQWHUQDFLRQDOz Tipos de pratos internacionais de peixe e marisco
z Tipos de pratos internacionais de carne
z Iguarias da Europa
z ,JXDULDVGDVLDz ,JXDULDVGRVSDtVHVOXVyIRQRVz ,JXDULDVGD$PpULFDGR6XOH&HQWUDOz ,JXDULDVGD$PpULFDGR1RUWHz Compotas, geleias e sobremesas de fruta internacionais
z Produtos de pastelaria e sobremesa internacionais
z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHSUDWRVGHFR]LQKDLQWHUQDFLRQDOz 7pFQLFDVGHSUHSDUDomRHFRQIHFomRGHSUDWRVGHFR]LQKDLQWHUQDFLRQDOz 7pFQLFDVGHUHJHQHUDomRGHSUDWRVGHSUDWRVGHFR]LQKDLQWHUQDFLRQDOSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHSUDWRVGHFR]LQKDLQWHUQDFLRQDOz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV
4674 &RQIHFomRGHSUDWRVGHFR]LQKDLQWHUQDFLRQDO&DUJDKRUiULD
50 horas
Objectivo(s) z Confeccionar pratos de cozinha internacional.
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z 7LSRORJLDGRVHUYLoRGHSDVWHODULDz ,QVWDODo}HVHTXLSDPHQWRVHXWHQVtOLRVz ,QGXPHQWiULDXWLOL]DGDQRVHUYLoRGHSDVWHODULDSDGDULDz $QiOLVHHGHVFRGLILFDomRGHGRFXPHQWRVHVSHFtILFRVSODQRVGHSURGXomRHPHQWDVUHFHLWDVILFKDVWpFQLFDVWDEHODVGHFDSLWDo}HVz 3ODQHDPHQWRGDSURGXomRDUHDOL]DUPpWRGRVHWpFQLFDVz 2UJDQL]DomRGRWUDEDOKRz &RQWURORGHH[LVWrQFLDVHPVWRFNDSURYLVLRQDPHQWR
46753ODQHDPHQWRGDSURGXomRSUHSDUDomRGDSDVWHODULDSDGDULDH
aprovisionamentos
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50 horas
Objectivo(s) z (IHFWXDURSODQHDPHQWRGDSURGXomRDSUHSDUDomRGDSDVWHODULDSDGDULDHRVDSURYLVLRQDPHQWRV
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 44 / 57
-
7/28/2019 Referencial Tec. Cozinha.pastelaria
45/57
z 0DWpULDV-SULPDVXWLOL]DGDVQDFRQIHFomRGHPDVVDVGRFHVRXVDOJDGDVz &RQFHLWRGHPDVVDVEDVHVRXIXQGRVHPUHVWDXUDomRz Preparados industriais
z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHPDVVDVGRFHVRXVDOJDGDVz 7pFQLFDVGHSUHSDUDomRHFRQIHFomRGHPDVVDVEDVHVIXQGRVHFUHPHVz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz 7pFQLFDVHTXLSDPHQWRVHSURGXWRVGHOLPSH]DHGHVLQIHFomRGDSDVWHODULDSDGDULDz 3ULQFtSLRVJHUDLVGDGLHWpWLFDz 0DWpULDV-SULPDVXWLOL]DGDVQRVHUYLoRGHSDVWHODULDSDGDULDz 7pFQLFDVGHSUHSDUDomRGHFUHPHVHUHFKHLRVz (TXLSDPHQWRVHXWHQVtOLRVGHFR]LQKDz Normas da qualidade
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4676 3UHSDUDomRGHPDVVDVHEDVHVGHSDVWHODULDSDGDULD&DUJDKRUiULD
50 horas
Objectivo(s) z Preparar massas e bases de pastelaria/padaria.
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 45 / 57
-
7/28/2019 Referencial Tec. Cozinha.pastelaria
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z 3UHSDUDomRGHPDVVDVOrYHGDVHVSHFLDLVGHSDVWHODULD{ Principais massas e bases de pastelaria
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17603UHSDUDomRGHPDVVDVOrYHGDVHVSHFLDLVGHSDVWHODULDHpadaria
&DUJDKRUiULD50 horas
Objectivo(s) z 3UHSDUDUPDVVDVOrYHGDVHVSHFLDLVGHSDVWHODULDHGHSDGDULD
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5()(5(1&,$/'()250$d-2| 7pFQLFRDGH&R]LQKD3DVWHODULD- 1tYHO | 29-04-2013 46 / 57
-
7/28/2019 Referencial Tec. Cozinha.pastelaria
47/57
z Principais massas de cake, folhados, bolos secos e massas de forrar
z Leitura - GH