- Details
- Category: Discipline
- . Bammes, Gottfried. (1990). L'étude du corps humain. Dessain et tolra. . Goldfinger, E. (2004). Anatomia Humana para Artistas. Edições Contraponto. . Gombrich, E. H. (2001). A História da Arte. Editora LTC. . Hale, R. (1977). Drawing Lessons from the Great Masters. Watson-Guptill. . Lauricella, Michell. (2018). Anatomia Artística. Editorial Gustavo Gili, SL. . Lauricella, Michell. (2018). Anatomia Artística 2: como desenhar o corpo humano de forma esquemática. Editorial Gustavo Gili, SL. . Loomis, A. (2021). Figure drawing for all it's worth. Clube de Autores. . West, S. (2004). Portraiture. OUP Oxford. . White, J. (2011). The Artist's Guide to Human Anatomy. Dover Publications. . 3DTotal (2022). Beginner's guide to creating portraits: Learning the essentials & developing your own style. 3DTotal Publishing.
- Visual Artes and Digital Media
- 7066
- 26055
- Portrait and Anatomy
- IPLUSO7066-26055
- 1
- 5
- 1262
- 4
- Não
- Português
- The course unit aims to integrate theory and practice in the study of human anatomy and its artistic representation. The syllabus is organized in a logical and systematic progression, facilitating the achievement of these objectives. The historical approach to portraiture provides students with a cultural and aesthetic context that serves as a foundation for critical understanding of human representation in art. Exploration of the fundamentals of artistic anatomy leads to the acquisition of both theoretical and practical knowledge about human anatomical structure. This approach is complemented by the instruction of drawing and representation techniques. The study of the human face, along with its individualized and emotional characteristics, aligns with the objective of developing specific technical skills in portraiture.
- Optional
- The course aims to equip students with a deep understanding of human anatomy, emphasizing its application in the creation of accurate and artistically expressive portraits. The intentions are: . To endow students with both theoretical and practical knowledge regarding human anatomical structure. . To cultivate technical skills in portraiture, taking into account proportion, perspective, and technique. . To foster a critical appreciation of the representation of the human body in art, namely by presenting the Portrait as a genre (of Painting) and its developments. The pedagogical approach merges theory and practice, ensuring that students grasp anatomical concepts and apply them in the context of artistic creation, in alignment with the proposed objectives, and understand portraiture as an ancient practice in the history of art.
- . History of Portraiture: From Antiquity to Contemporary Times. . Foundations of Artistic Anatomy: Structural lines, proportions, positive and negative space, perspective and scale in anatomical representation, encompassing concepts such as anatomical planes, musculature, and skeletal systems. .Modes of Drawing: Sketch, draft, detail, and nuance. .Techniques of Representation: Light, shadow, texture, and expression. . Exploration of a Variety of Mediums: Including graphite, charcoal, ink, and digital platforms. . Study of the Human Face: Characteristics, emotions, and individuality. . Maintenance of a visual diary as a record of the creative and investigative process throughout the semester
Esta UC segue um método de avaliação contínuo e presencial. Ponderação da Avaliação:
. Trabalhos práticos: 75%
. Diário Gráfico: 15%
. Assiduidade, participação e pontualidade: 10%
De acordo com o Regulamento de Avaliação da IES, é mandatório que os estudantes cumpram com um requisito de presença mínima nas aulas para aprovação na unidade curricular. A falta de cumprimento desta exigência resultará na necessidade de prestação de exame.
Exame de Recurso:
O exame de recurso será dividido em duas partes: um exame prático que contará 50% e a apresentação de todos os trabalhos realizados ao longo do semestre, que também terá um peso de 50%.This course unit employs a continuous and in-person assessment method. Assessment Weighting:
. Practical assignments: 75%
. Sketchbook: 15%
. Attendance, participation, and punctuality: 10%
In accordance with the Assessment Regulations of the Higher Education Institution, it is mandatory for students to meet a minimum attendance requirement for passing the course unit. Failure to comply with this requirement will necessitate taking an examination.
Resit Exam: The resit exam will be divided into two parts: a practical exam accounting for 50% and the presentation of all work completed throughout the semester, which will also carry a weight of 50%.- Semestral
- Curricular unit dedicated to the exploration of human anatomy and portraiture.
- Details
- Category: Discipline
- Cialdini, R. B. (2021). Influence, new and expanded: The psychology of persuasion. Harper Business. Blount, J. (2021). Sales EQ: How ultra high performers leverage sales-specific emotional intelligence to close the complex deal. Wiley. Thompson, L. L. (2021). The truth about negotiations (3rd ed.). Pearson Education. Voss, C., & Raz, T. (2021). Never Split the Difference: Negotiating as if your life depended on it. Harper Business
- Commercial and Sales Management
- 6148
- 15491
- Negotiation and Sales Techniques
- IPLUSO6148-15491
- 2
- 5
- 0
- 4
- Não
- Português
- The students will be working on projects related to real-life negotiation and sales situations, offering them a deeper and contextualised learning experience. Group work involves simulation/role-playing: allowing students to experience real negotiation scenarios, and helping them understand the dynamics and strategies involved. Peer-to-peer learning: fostering discussions and tasks where students can learn from each other, sharing experiences and different perspectives. Reflection sessions: After simulations and role-playing activities, there are moments of reflection where students can discuss what worked, what didn't, and how they can improve. Problem-based learning: challenging students with real-world sales negotiation issues, encouraging them to propose solutions using theories and techniques taught in the curriculum unit.
- Mandatory
- Introduce and outline communication techniques. Characterise the negotiation process. Present team leadership techniques. Identify the needs and motivations of the customer. Describe the communication process in sales. Apply negotiation techniques. Identify the stages of a sale's life cycle.
- Communication The communication process Communication techniques Web communication supports Negotiation The negotiation process Team leadership Negotiation and organizational culture Negotiation styles and attitudes to adopt towards them Sales Techniques Identifying motivations and needs Analysis and evaluation of possible solutions Demonstrating the solution Finalisation Post-sale communication and support Conflict Management Case Studies
Descrição
Data limite
Ponderação
Teste de avaliação individual
17-11-2025
40%
Relatório trabalho de grupo
(role-playing) + apresentação oralEntrega relatório: 15-12-2025
Apresentações orais:
05-01-2026 e 12-01-2026Relatório trabalho de grupo 30% + 30% apresentação individual
Presença e participação nas aulas
-
Avaliação qualitativa
- Semestral
- The curriculum unit on negotiation and sales techniques falls within the Commercial Management and Sales course. It aims to equip students with knowledge of how negotiation and sales are pivotal factors in managing businesses and commercial operations. This curriculum unit also addresses concepts and techniques of negotiation essential in the commercial field. Alongside these principles of negotiation and sales, the team also seeks to stimulate reflective capacity and critical thinking in this domain.
- Details
- Category: Discipline
- FAO & WHO. 2023. General principles of food hygiene. Codex Alimentarius Code of Practice, No. CXC 1-1969. Codex Alimentarius Commission. Rome. UE (2021). Regulamento (UE) 2021/382 do Parlamento Europeu e do Conselho, de 3 de março de 2021. https://eur-lex.europa.eu/eli/reg/2021/382/oj Gomes, V. (2023). Restauração: Técnicas e Práticas. Lisboa: Lidel. Gomes, V. (2025). Gestão Prática de Alimentação e Bebidas. Lisboa: Lidel. Neves. R, & Pinto, J. (2010). HACCP - Análise de Riscos no Processamento Alimentar (2ª ed.). Porto: Publindústria.
- Hotel and Restaurant Management
- 3572
- 18895
- Hygiene and Safety in Hotels and Restaurants
- IPLUSO3572-18895
- 2
- 4
- 0
- 4
- Não
- Português
- Teaching Methodologies: • Expository and dialogic theoretical-practical classes. • Challenge-Based Learning: Solving real-world practical cases from the sector. • Analysis and discussion of normative documents (AHRESP Code, legislation, etc.). • Simulations and practical exercises (e.g., flowchart creation, sanitation plans, hazard analysis). • Study visits (if applicable). Artificial intelligence resources may be used provided they have proven to be beneficial to students..
- Mandatory
- By the end of this course, students should be able to: identify pathogenic microorganisms and their growth factors; apply hygiene prerequisites (personnel, facilities, cold chain); implement the 7 HACCP principles and the CHAC methodology; comply with Regulation (EC) No 852/2004, including traceability and allergen management; prepare mandatory documentation (records, plans); and promote a proactive food safety culture as a team.
- Module 1: Fundamentals of Food Hygiene and Safety Legal Framework: Regulation (EC) No 852/2004 and the "Hygiene Package". Concepts of food safety, hazard, risk and control. Module 2: Prerequisites - The Basis of Safety AHRESP Code of Good Hygiene and Food Safety Practices for Foods and Beverages Small enterprises. Module 3: HACCP System and CHAC Methodology Origin, objectives and the 7 principles of HACCP. CHAC Methodology (4Cs): A practical application of HACCP for SMEs. Module 4: Operational Management and Documentation Preparation of hygiene and pest control plans. Procedures for controlling frying oils (visual methods and rapid tests). Traceability: Registration of suppliers and raw materials. Consumer information: Allergen management. Internal audits and self-monitoring.
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
Teste de avaliação
24-11-2025
40%
Trabalho individual
15-12-2025
50%
Participação efetiva em aula
10%
Adicionalmente poderão ser incluídas informações gerais, como por exemplo, referência ao tipo de acompanhamento a prestar ao estudante na realização dos trabalhos; referências bibliográficas e websites úteis; indicações para a redação de trabalho escrito...
- Semestral
- Safe food production is a fundamental pillar of hotel and restaurant operations, directly linked to public health, the establishment's reputation, and the customer experience. This discipline provides future managers with the essential tools to understand, implement, and supervise food hygiene and safety systems, focusing on practical and legally required methodologies, such as the HACCP (Hazard Analysis and Critical Control Points) system and its simplified application for micro and small businesses, the CHAC (Cross-Contamination, Cleaning, Cooking and Chiling) methodology, widely adopted in Portugal and recognized by ASAE. The scope of this course ranges from microbiological fundamentals to the operational management of food safety, preparing students to identify hazards, implement self-control plans, and ensure compliance with national and European legislation (Regulation (EC) No 852/2004).
- Details
- Category: Discipline
- Accounting and Finance
- 7157
- 523
- Human Resources Management
- IPLUSO7157-523
- 2
- 4
- 0
- 4
- Não
- Português
- Semestral
- Details
- Category: Discipline
- Bruce, A. & Love, S. (2023). Presentation Essentials. New York: McGraw-Hill. Chan, M. (2020). English for Business Communication. London & New York: Routledge. Emmerson, P. (2009). Business Vocabulary Builder. Oxford: Macmillan. Gordon Smith, D. (2007). English for Telephoning. Oxford: OUP. Mascull, Bill (2017). Business Vocabulary in Use. 3rd edition. Cambridge: CUP. Sinek, S. (2014). Leaders eat last: why some teams pull together and others don¿t. New York: Penguin Group. Trappe, T. & Tullis, G. (2011). Intelligent Business. Harlow: Pearson Educational Ltd.
- Commercial Management
- 6814
- 22411
- Business English
- IPLUSO6814-22411
- 1
- 4
- 0
- 4
- Não
- Português
- Almost constant use of communicative activities to the detriment of lecture by the teacher, research and sharing of information the topics individually or in group, use of an interdisciplinary approach to the topics, flipped classroom methodology, feedforward processes.
- Mandatory
- Main skills to acquire: Fluency, clarity and precision in the expression in English; Knowledge of a typical organizational structure, different departments, positions and responsibilities. Critical awareness of some current trends in business management. Effective formal telephone communication in English ¿ actively listening; providing, asking and recoding information, responding adequately. Making effective, professional presentations in English. Intercultural awareness.
- Organizations/companies. Organizational structure Hierarchy and positions Departments, responsibilities and tasks Ways of managing and leading. Common jargon. Trends in management. Speaking on the phone Common situations: how to respond Suitable language to respond to situations (recorded messages, getting through, leaving a message, wrong number) Making effective professional presentations in English (preparation, structure, language, non-linguistic elements). Reading: Leaders Eat Last: Why Some Teams Pull Together and Others Don't by Simon Sinek (1 chapter)
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
Teste escrito
18-12-2025
35%
Avaliação individual - apresentação
15-01-2026
30%
Trabalho de grupo (roleplay)
Assiduidade e participação
22-01-2026
semestre
25%
10%
Todos os elementos de avaliação são obrigatórios.
- Semestral
- This CU aims to: Develop critical thinking in students, as well as vocabular and fluency in English. Foster students effective and proficient oral and written expression, using vocabulary and languages skills that are suited to the situations they find themselves in. Discuss some recent trends in management. Practice professional communication in English in contexts pertaining to organizations and situations related to careers in business. Train telephone communication in the different situations more frequently encountered in an organizational context, developing language skills to communicate efficiently. Develop the practice of professional presentations in English, focusing on appropriate structure and language.
