Economics

The knowledge to be acquired by the students pertains to:

- The norms of worker protection/ legislation specific to the economic unit;
- Means of hiring people in various kinds of economic units;
- Identifying various positions within compartments in the flowchart;
- Knowing specific activities in the trading field;
- Means of reception, packing, transporting, marking, labelling and depositing merchandise;
- Flows of circulation within the economic unit;
- Specific devices of measurement and control;
- Classifying various sorts of merchandise;
- The organoleptic characteristics of merchandise;
- Calculating the nutritive and caloric values of foods;
- Filling in documents specific to economic units.
Covering the contents will ensure the mastery of key competences:
1. Teamwork
He states his working position based on the performed work.
He assumes the roles he is given within his team.
He cooperates with the team members for completing his tasks.
He identifies the tasks and necessary resources for fulfilling his goals.
2. The transition from school to job
He assesses his level of training in relation to the requirements of a specific working position.
He assumes the responsibility towards the assigned task.
He involves in continual training so as to improve his own performance.
He manifests occupational mobility in relation to the changes in the work market.
3. Problem solving.
He identifies simple problems.
He draws up and implements a plan of solving a simple problem.
He verifies the results obtained after applying the plan of solving a simple problem.
Activitati:

- the analysis of the economic unit: unit type; the field of activity; headquarters; location (area, ways of access,
emergency exit), logo, daily timetable; experience; trading surface; environment (internal and external design);
types of selling products, the location of various sections; forms of selling; material resources - trading
equipment – trading furniture; types of merchandise; ways of merchandise display (shelves, promotional
products, products located near the cash register, refrigerated display cases); types of product placement
(horizontal or vertical display, based on their size, weight, sales); the sales volume, etc. (parking spaces, push
carts, baskets, the total number of cash registers, the number of cash registers that are open depending on
the time of the day, fitting rooms, luggage, information desk), the existent circulation flows, the customers’
buying habits;
- the analysis of the organizing structure of the economic unit: the number of the existent positions, the types of
positions, departments, the existing functions, hierarchical levels, organizing relations, the work contract, job
history, the task sheet.
- assisting the main activities of the respective unit: issuing orders, merchandise reception, merchandise
deposit, merchandise sale and unpacking, merchandise inventories;
- assisting the elaboration, the check, the correction, the circuit, keeping and archiving the specific documents
of primary record (fiscal invoice, accompanying notice, receipt, cash book, note entry reception, hoard,
administration report, storage sheets).
- the quantitative and qualitative check of received merchandise
- practical activities respecting the quality standards;
- sorting various types of merchandise and arranging them on shelves in the appropriate sector;
- displaying the products on shelves;
- verifying the expiration dates of products;
- verifying the condition of the displayed products;
- displaying products based on their expiration date;
- maintaining cleanliness on shelves;
- verifying the product stocks;
- completing the merchandise stock where necessary/ supplying products on shelves;
- checking the price labels for each product on shelves;
- calculating price discounts, VAT, retail price;
- verifying the price-product correspondence on shelves.
- assisting the operations of merchandise unload, transport and manipulation in storage spaces;
- unpacking the merchandise received from suppliers;
- sorting, depositing and preparing the merchandise;
- arranging products in storage spaces;
 the trading lot for the purpose of sending it to the beneficiaries
Gastronomy

Knowledge, skills and competence to be acquired:

- acquiring and improving professional skills and competences related to the professional area of
Gastronomy
- improvement of English language level, as well as basic Portuguese
- improvement of social skills such as adaptation, communication and cooperation
- improvement of work-related skills such as team-work, punctuality, multitasking and pro-activity
- ability to form professional relationships with a range of individuals, groups and communities
- ability to demonstrate professional conduct and attitudes
- ability to display self-confidence and present oneself in a professional manner
- ability to work on one’s own initiative and in a team
- expanding horizons by acquiring knowledge of other countries and cultures.

Activitati

- interact with customers, take orders and serve snacks and drinks
- assess customers’ needs and preferences and make recommendations
- support in cleaning/maintenance of the workplace
- responding to public inquiries and helping customers
- planning and preparing the service table/bar
- performing the reception of the client in the service table/bar
- preparing and serving fish courses, pastries, salads
- planning and executing the services of regular and special table
- learning about local traditional ingredients, wines and cheese
- researching the specificities and the market tendencies associated with the table and the bar
- preparing and serving those gastronomic specialities
- implementing the national health and safety laws
- elaborating reports and filling in the technical documentation concerning the activity developed
- perform other tasks as assigned by the mentor/supervisor.
Preparing and serving simple and mixed drinks
Preparing and serving fish courses, pastries, salads; Interact with customers, take orders and serve snacks
and drinks, local traditional ingredients, wines and cheese

Primary processing operations

Preparation, installation and decoration of entrées
Technological processes for obtaining salads, traditional dishes, pork and beef preparations, pork and beef
preparations, pastry products