ISLA IPGT 814

Estágio

• ApresentaçãoPresentation

  The Internship curricular unit represents the work-based learning component of the Higher Professional Technical Course (CTeSP) in Tourism, Hospitality, and Catering Management. It aims to promote the integration of students into an organization and the practical application of the knowledge acquired throughout the programme. The internship provides direct contact with real-world processes, teams, and situations in the fields of tourism, accommodation, front office, catering, bar, kitchen, events, customer service, operational management, as well as food safety and quality. Activities are defined in a training plan and carried out under the supervision of the host entity and the guidance of an academic supervisor. The unit culminates in the preparation and defense of a technical report, fostering autonomy, responsibility, professional communication, and critical reflection.
• ProgramaProgramme

  Integration into the host organisation: characterisation of the organisation, structure, departments, rules, procedures, roles, responsibilities and professional conduct. Traineeship planning: definition of objectives, activities, schedule, expected outcomes, monitoring and assessment. Work-based training: front office, reservations, accommodation, customer service, housekeeping, restaurant, bar, kitchen, events, stock management, purchasing, cost control, tourist information, HACCP, quality, sustainability and management support. Professional development: communication, teamwork, autonomy, time management, adaptability, responsibility, problem-solving and customer orientation. Report and oral defence: organisation of evidence, description of activities, connection between theory and practice, analysis of difficulties, critical reflection, conclusions, improvement proposals and oral defence.
• ObjectivosObjectives

  By the end of this curricular unit, the student should be able to: Apply tourism, hospitality, and catering knowledge in a professional context. Understand the organization and operational functioning of the host entity. Execute the activities outlined in the internship plan with rigor and responsibility. Deliver customer-oriented service focused on satisfaction and experience. Apply hygiene, food safety, quality, and sustainability standards. Utilize organizational, communication, and operational control procedures. Work both autonomously and as part of a team. Solve problems and adapt to real-world service situations. Critically evaluate activities, difficulties, and achieved results. Prepare and defend a technical report backed by evidence.
• BibliografiaBibliography

  A designar, mediante a natureza dos trabalhos a desenvolver.  
• MetodologiaMethodology

  Inclusion of active learning methodologies Problem-based learning
• LínguaLanguage

  Português
• TipoType

  Semestral
• ECTS

  30
• NaturezaNature

  Obrigatório
• EstágioInternship

  Sim
• AvaliaçãoEvaluation

  Descrição dos instrumentos de avaliação (individuais e de grupo) ¿ testes, trabalhos práticos, relatórios, projetos... respetivas datas de entrega/apresentação... e ponderação na nota final.

  Exemplo:

  Descrição	Data limite	Ponderação
  Avaliação da entidade	Fim do estágio	60%
  Apresentação e defesa do relatório	Fim do estágio	40%
  (...)