SUBJECT DESCRIPTION
MODELO
PED.014.01
Course
Catering and Food Service
Subject
Architecture and Design
Type of course
Year
Professor(s)
Subject or area/group
Academic year
2012/2013
ECTS 4
Compulsory
rd
3
Semester
2nd sem
João Pedro Pereira
Student Workload:
Total
109
Contact
79
Aida Brito
disciplinary Coordinator
Completed
1. LEARNING OBJECTIVES
The programme of Architecture and Design introduces news topics and tools in the graduation process
of the student, not directly related with his professional daily work, but with relevance for his skills and
more general knowledge.
The classes initially start with a more operational content, related to technical drawing, restaurant and
bars legislation, concepts and analysis of touristic projects, going from a general view of the building to
the smaller details and areas. Later, the programme introduces a new component related with the
creative process and its application on the daily work of a chef. Here the topics of communication
design, composition, color theory, art and gastronomy, and all related topics regarding innovation and
creativity in gastronomic projects.
2. PROGRAMME
I- Introduction: Architecture and Design
a) Professionals, functions and responsibilities
b) Architectural and engineering: projects, phases and methods
c) Hiring designers: definition, selection and contract
II – Techical Drawing
III – Construction Works
IV – Hotel Design in the XX century
V – Hotel Design operability and architecture: the building, the restaurant and the kitchen
-
Economic feasibility vs urban feasibility
-
General operabily
-
Restaurant: spaces, programme, service, social and private areas
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SUBJECT DESCRIPTION
MODELO
PED.014.01
-
Kitchen: layout, functionality and equipments
VI – Creative methods
-
Color theories and composition
The contents and its order can be changed or cancelled according to the classes dynamic and the
possible realization of field trips.
3. COHERENCE BETWEEN PROGRAMME AND OBJECTIVES
The programmatic contents start to create the tools and basic knowledge to allow the student evolution.
The first three chapters are related with technical drawing, designer’s responsibilities and functions,
project phases, working all together as the basis for the more theoretical contents of the later chapters.
In this phase the student has a profound introduction to a new area of work that will allow him to develop
the necessary capability of being an active element in the development of architecture works.
The step forward is given when the student is confronted with built examples of hotels and restaurant,
used as case studies to confront him with the theoretical approach started before. In the end of the
programme, the topics evolve to a more creative and innovative approach.
4. MAIN BIBLIOGRAPHY
AAVV, Caminhos do Património, Lisboa, DGEMN e Livros Horizonte, 1999
AAVV, Portugal Arquitectura do Século XX, Lisboa, Portugal – Frankfurt, 1997
AAVV, Arquitectura do Século XX. Portugal, Prestel
AAVV, Food For Thought: the creative universe of elBulli’s Ferran Adrià. A reflection on the worlds of
avant-garde cooking and art, Actar, Barcelona, 2009
FERNANDEZ, Sérgio, Percurso. Arquitectura Portuguesa 1930/1974, Edições FAUP, Porto
LOBO, Susana, Pousadas de Portugal, Reflexos da Arqutectura Portuguesa do Século XX, Publicações
da Universidade de Coimbra
MONTEIRO, Victor; Manutenção de Equipamentos e Sistemas Hoteleiros, Lidel, Lisboa, 2007
NEUFERT, Ernst, Arte de projectar em arquitectura, Gustavo Gili, 1976
PINA, Paulo, Portugal. O Turismo no Século XX, Lucidus
QUINTAS, Manuel Ai, Organização e Gestão Hoteleira, OtelTur, Lisboa, 2006
TOSTÕES, Ana, Arquitectura Moderna Portuguesa: 1920-1970, coord. Instituto Português do
Património Arquitectónico, 2003
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SUBJECT DESCRIPTION
MODELO
PED.014.01
5. TEACHING METHODOLOGIES (INCLUDING EVALUATION)
The final valuation is ranked from 0 (zero) to 20 (twenty), rounded to the units.
NORMAL VALUATION
There will be two moments for valuation, each with 50% weight in the final valuation. It will work as
written exams, the first in the middle of the semester, the other in the final part, during the exams
period. The student has to have a minimum of 75% of frequency to the discipline, in order to be valued
in the normal period of valuation.
SPECIAL VALUATION FOR FINALISTS
The special valuation is a written exam with the same programme contents of the normal valuation. It will
be held after the normal valuation period.
6. COHERENCE BETWEEN TEACHING METHODOLOGIES AND OBJECTIVES
When developed on a regular day class, the main teaching method is focused on an expositive
communication, but that allows the possible participation of the student. When this happen, there will be
a strong valorization of a more active method, with direct participation of the students and their
experiences.
There will be held as much practical and field classes has possible, visiting and studying existing hotels
and buildings, that allow a direct analysis of the design concepts. Its planned two field trips to important
hotels in the Serra da Estrela and another one to the city of Porto. Related to the topic of creativity and
innovation in gastronomy, there will be held one conference with a Food Designer that will present her
work, as well another conference with a important and innovative gastronomic project related with street
food.
Having this sequence, the first written valuation will be held in the middle of the semester, after the more
practical contents and the other, in the final of the semester, after the theoretical and conceptual
contents.
7. ATTENDANCE
The student has to have a minimum of 75% of frequency to the discipline, in order to be valued in the
normal period of valuation. There will be a ten minutes tolerance to the signing of a presence sheet in
the beginning of each class.
Date: 17-06-2013
(Architecture and Design teacher)
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