{"id":37,"date":"2020-02-18T10:28:20","date_gmt":"2020-02-18T13:28:20","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/?page_id=37"},"modified":"2022-10-04T09:45:57","modified_gmt":"2022-10-04T12:45:57","slug":"planos-de-ensino","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/planos-de-ensino\/","title":{"rendered":"Conte\u00fados Program\u00e1ticos"},"content":{"rendered":"

\u00a01\u00ba Semestre\u00a0<\/strong><\/p>\n

ALIMENTA\u00c7\u00c3O, HIST\u00d3RIA E CULTURA – T1 – (16400034)<\/a><\/p>\n

AMBIENTA\u00c7\u00c3O, FLUXOS, LAYOUT, EQUIP. E UTENS. – T1- (16400035)<\/a><\/p>\n

MERCEOLOGIA DOS ALIMENTOS – T1- (16400036)<\/a><\/p>\n

MICROBIOLOGIA E HIGIENE DE ALIMENTOS – T1 – (16400037)<\/a><\/p>\n

T\u00c9CNICAS DE BASE,CONSERV, PREPARO E COC\u00c7\u00c3O I – M1- (16400038)<\/a><\/p>\n

T\u00c9CNICAS DE BASE,CONSERV, PREPARO E COC\u00c7\u00c3O I – M2- (16400038)<\/a><\/p>\n

COZINHA CL\u00c1SSICA – T1- (16400039)<\/a><\/p>\n

NUTRI\u00c7\u00c3O E QU\u00cdMICA DOS ALIMENTOS – T1 – (16400040)<\/a><\/p>\n

\u00a02\u00ba Semestre\u00a0<\/strong><\/p>\n

PLANEJAMENTO E ENGENHARIA DE CARD\u00c1PIOS – M1_(16400043)<\/a><\/p>\n

BOAS PR\u00c1TICAS NA PRODU\u00c7\u00c3O DE ALIMENTOS – T1 -_(16400045)<\/a><\/p>\n

PANIFICA\u00c7\u00c3O E CONFEITARIA B\u00c1SICA – P1 – (16400041)<\/a><\/p>\n

PANIFICA\u00c7\u00c3O E CONFEITARIA B\u00c1SICA\u00a0 – P2\u00a0 – (16400041)<\/a><\/p>\n

COZINHA INTERNACIONAL I – M1 – (16400044)<\/a><\/p>\n

T\u00c9CNICAS DE BASE, CONSERVA\u00c7\u00c3O, PREPARO COC\u00c7\u00c3O II – M1 – (16400042)<\/a><\/p>\n

ENOLOGIA E ENOGASTRONOMIA\u00a0 – M1 – (12000190)<\/a><\/p>\n

ENOLOGIA E ENOGASTRONOMIA – M2 (12000190)<\/a><\/p>\n

\u00a03\u00ba Semestre\u00a0<\/strong><\/p>\n

PANIFICA\u00c7\u00c3O E CONFEITARIA AVAN\u00c7ADA – P1 – (16400046)<\/a><\/p>\n

PANIFICA\u00c7\u00c3O E CONFEITARIA AVAN\u00c7ADA – P2 – (16400046)<\/a><\/p>\n

BASES DE SEGURAN\u00c7A ALIMENTAR E NUTRICIONAL – T1 – (16400047)<\/a><\/p>\n

COZINHA INTERNACIONAL II – M1 – (16400048)<\/a><\/p>\n

COZINHA INTERNACIONAL II – M2 – (16400048)<\/a><\/p>\n

GEST\u00c3O DE RECURSOS HUMANOS – T1 – (16400049)<\/a><\/p>\n

BEBIDAS E CAF\u00c9S – M1 – (16400050)<\/a><\/p>\n

BEBIDAS E CAF\u00c9S – M2 – (16400050)<\/a><\/p>\n

GEST\u00c3O DE CUSTOS EM GASTRONOMIA – T1 – (16400051)<\/a><\/p>\n

COZINHA INTERNACIONAL III – M1 – (16400052)<\/a><\/p>\n

COZINHA INTERNACIONAL III – M2 – (16400052)<\/a><\/p>\n

\u00a04\u00ba Semestre\u00a0<\/strong><\/p>\n

GEST\u00c3O DE ALIMENTOS E BEBIDAS – T1 – (16400054)<\/a><\/p>\n

COZINHA BRASILEIRA – M1 – (16400055)<\/a><\/p>\n

SERVI\u00c7OS DE SAL\u00c3O, ATENDIMENTO E EVENTOS – M1 – (16400056)<\/a><\/p>\n

COZINHA INTERNACIONAL IV – M1 – (16400057)<\/a><\/p>\n

\u00c9TICA, SUSTENTABILIDADE E MEIO AMBIENTE – T1 – (16400058)<\/a><\/p>\n

DO\u00c7ARIA – M1 – (16400053)<\/a><\/p>\n

\u00a05\u00ba Semestre\u00a0<\/strong><\/p>\n

ANALISE SENSORIAL\u00a0 – M1 – (12000251)<\/a><\/p>\n

DESENVOLVIMENTO DE PRODUTOS E FOOD DESIGN – T1 – (16400060)<\/a><\/p>\n

GEST\u00c3O DE MARKETING DE NEGOC. DE ALIMENTA\u00c7\u00c3O – T1 – (16400061)<\/a><\/p>\n

EMPREENDEDORISMO E DESENVOLVIM. DE NEG\u00d3CIOS\u00a0 – T1 – (16400062)<\/a><\/p>\n

EST\u00c1GIO CURRICULAR SUPERVISIONADO – P1 – (16400063)<\/a><\/p>\n

COZINHA CONTEMPOR\u00c2NEA – M1 – (16400059)<\/a><\/p>\n

COZINHA CONTEMPOR\u00c2NEA – M2 – (16400059)<\/a><\/p>\n

Optativas\u00a0<\/strong><\/p>\n

L\u00cdNGUA BRASILEIRA DE SINAIS (LIBRAS I)\u00a0 – T5 – (20000084)<\/a><\/p>\n

INGL\u00caS PARA GASTRONOMIA – T1 – (20000354)<\/a><\/p>\n

METODOLOGIA CIENT\u00cdFICA – T1 – (16400066)<\/a><\/p>\n

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\u00a01\u00ba Semestre\u00a0 ALIMENTA\u00c7\u00c3O, HIST\u00d3RIA E CULTURA – T1 – (16400034) AMBIENTA\u00c7\u00c3O, FLUXOS, LAYOUT, EQUIP. E UTENS. – T1- (16400035) MERCEOLOGIA DOS ALIMENTOS – T1- (16400036) MICROBIOLOGIA E HIGIENE DE ALIMENTOS – T1 – (16400037) T\u00c9CNICAS DE BASE,CONSERV, PREPARO E COC\u00c7\u00c3O I – M1- (16400038) T\u00c9CNICAS DE BASE,CONSERV, PREPARO E COC\u00c7\u00c3O I – M2- (16400038) COZINHA … Continue lendo Conte\u00fados Program\u00e1ticos<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":981,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-37","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/wp-json\/wp\/v2\/pages\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/wp-json\/wp\/v2\/users\/981"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/wp-json\/wp\/v2\/comments?post=37"}],"version-history":[{"count":21,"href":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/wp-json\/wp\/v2\/pages\/37\/revisions"}],"predecessor-version":[{"id":42,"href":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/wp-json\/wp\/v2\/pages\/37\/revisions\/42"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/colegiadogastronomia\/wp-json\/wp\/v2\/media?parent=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}