UP.PT - Faculty of Nutrition and Food Sciences

Objectives: - Empower the trainee with theoretical-practical knowledge in the selection of methodology and practical application of food and nutritional recommendations in force, as well as sustainability criteria for planning school meals; - Legally frame the hygiosanitary and technical-functional measures to be implemented, assuming the reality of the institution/company; - Reinforce and promote adequate methodologies for a correct monitoring of the implemented procedures regarding the technical sheets in force and the menu plans in qualitative and quantitative terms; - Provide tools that allow an adequate monitoring of the hygienic-sanitary and technical-functional conditions of the production and distribution of meals. Duration: This course will consist of 16 hours of contact - 8 theoretical hours and 8 practical hours, b-learning.