- Details
- Category: Discipline
- Carvalho, Adelaide (2011). Práticas de C# - Programação Orientada por Objetos. FCA. Costa, Ernesto (2015). Programação em Python - Fundamentos e Resolução de Problemas. FCA. Cormen, Thomas (2002). Algoritmos, Teoria e prática. Editora Campus. Henriques, Telmo (2019). Gestão de Sistemas de Informação - Pessoas, Equipas e Mudança Organizacional. FCA. Mcconnell, Steve (2004). Code Complete: A Practical Handbook of Software Construction, 2nd edition. Microsoft Press. Miguel, António (2015). Gestão de Projetos de Software. FCA. Palhoto, Tiago (2016). Desenvolvimento Ágil de Software - Guia Prático. FCA. Pinto, João (2019). SCRUM - A Gestão Ágil de Projetos. FCA.
- Multimedia
- 6557
- 24109
- Integrating Project
- ISLA Gaia6557-24109
- 2
- 6
- 0
- 27
- Não
- Português
- Teaching method: Theoretical lessons of exposition of the subject using the expository, interrogative and interactive method, also for the presentation of the methodologies and tools to be used in the project. Being complemented with the practical application immediately in the software project selected by the student(s). Thus, in the context of the software development cycle, the student is proposed to develop a software project to be developed in practical lessons. Therefore, the Problem Based Learning (PBL) methodology will be used.
- Mandatory
- The overall goal is that students are able to formulate a project based on the knowledge and skills acquired in previous curricular unit’s. Specific objectives: Familiar with the concepts, technologies and skills required throughout the project methodology; Pomote teamwork, specifically through collaborative and cooperative work; Explore different communication techniques (eg, poster presentation); Preparation of technical documentation; Build concept maps that summarize the main ideas of a project.
- Project Definition Problem identification Planning Design and prototyping Implementation Testing and Validation Maintenance Preparation of technical documentation Customer Delivery "Public" presentation of projects
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
1. Avaliação Contínua [Projecto]: Trabalho prático (incluindo relatório de documentação técnica e produto de software/Web se necessário);
Duas apresentações do desenvolvimento do projeto (20%+20%).
Trabalho prático [apresentação final]; 60%.
40%
60%
OU
2. Avaliação Final: Exame de Avaliação teórico-prático Global (TAG); 100%
[a agendar pelos serviços]
100%
(...)
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 e critérios especificos de avaliação.
Para tal, devem consultar a plataforma de e-learning para obter esses critérios.
- Semestral
- The UC aims to prepare students to formulate and execute projects, taking advantage of the knowledge acquired in previous subjects. The practical approach includes the exploration of various communication techniques. Furthermore, the preparation of technical documentation is emphasized to ensure a comprehensive and structured understanding of the project. This unit prepares students to face practical challenges and integrate knowledge holistically, enabling them to be successful in both the creation and execution of high-quality multimedia projects.
- Details
- Category: Discipline
- Cousins, J., Foskett D., Gillespie, C. (2002). Food and Beverage Management. Prentice Hall - Pearson Education. Gomes, V. (2017). Introdução à Gestão de Alimentação e Bebidas. Lisboa: Lidel. Monteiro, V. (2017). Segurança Alimentar. Higiene e Conservação de Alimentos pelo Frio. ETEP - Edições Técnicas e Profissionais. Santos, N. & Cravidão, F. (2015). Gastronomia e Vinhos. Do turismo de experiência à experiência pelo turismo.Coimbra: Edições Minerva. Walker, J. R. (2016). Introduction To Hospitality Management. Pearson Education.
- Tourism Management
- 6333
- 23139
- Restoration, Gastronomy and Enology
- ISLA Gaia6333-23139
- 2
- 5
- 0
- 27
- Não
- Português
- A pesquisa, apresentacão e discussão de artigos, textos, relatórios de visitas de estudo e estudo de casos proporcionam a consolidação dos conhecimentos e o desenvolvimento da capacidade de anaálise sobre os temas principais dos conteúdos programáticos. Os conhecimentos e competências adquiridos serão aplicados e consolidados em vários trabalhos temáticos ao longo da unidade curricular.
- Mandatory
- The CU intends to enable the students to acquire a global perspective that allows understanding and building knowledge around: (a) the contents relating to food and beverage management in view of the requirement of the restaurant activity; b) management tools and strategies for planning, controlling and evaluating the profitability of the activity; c) the operational procedures of the restoration areas aiming at quality; d) the relevance of gastronomy in the context of tourism activity and its connection to culture, food and beverages; e) consumer behavior, while fostering strategic thinking around the management of gastronomic products; (f) the scale of production, processing and marketing of wine products and their management in the field of tourism.
- 1. RESTAURANTS: Department of Food and Beverage Management; New trends in hospitality; Restaurant: study of cards, menus and menus, drafting techniques and rules, types of cards and menus. 2. GASTRONOMY AND OENOLOGY: Gastronomy and gastronomic origins: concepts; Cuisine Classification: National, International, Regional, Local; Certification of gastronomic products; The gastronomic regions of Portugal; Gastronomy and cultural tourism - gastronomy as a component of the tourism product; Traditions and customs of societies; The wine regions. 3. FOOD HYGIENE & SAFETY: Key concepts in food hygiene and safety; Microbiological hazards, physical and chemical
AVALIAÇÃO CONTÍNUA:
Descrição
Ponderação
Teste individual único
50%
Trabalho em grupo
40%
(Componente escrita (30%)
Apresentação Final individual (10%)
Participação nas aulas (10%) NB:
- Nota mínima de 8 valores obrigatória em cada uma das componentes da avaliação
- Assiduidade mínima 75% das aulas ministradas (exceto TE)
- Submissão do trabalho final no Moodle
- Todos os trabalhos que não forem realizados nas datas estipuladas serão penalizados com 10% na nota
- Semestral
- The Restaurants, Gastronomy and Oenology CU provides students with concepts, principles, techniques and terminologies related directly to the restaurant, gastronomy and oenology activities.
- Details
- Category: Discipline
- Freitas, L. C. (2008). Segurança e Saúde no Trabalho (2ª ed.). Lisboa: Edições Sílabo. Macedo, R. (2006). Manual de Higiene do Trabalho na Indústria (3ª ed.). Lisboa: F. C. Gulbenkian. Menendez Diez, F. (2009). Higiene Industrial: Manual Para La Formacion Del Especialista (10ª ed.). Valladolid: Editorial LexNova. Fundacion MAPFRE (2015). Manual de Higiene Industrial, 2ª ed.) - Madrid: Editorial MAPFRE. MIGUEL, A. S. S. R., MANUAL DE HIGIENE E SEGURANÇA DO TRABALHO, PORTO EDITORA, 12ª EDIÇÃO, 2012. Referenciais normativos e regulamentação legal em vigor.
- Management of Safety and Health at Work
- 2344
- 16495
- Advanced Seminar in Workplace Safety and Health
- ISLA Gaia2344-16495
- 2
- 8
- 0
- 27
- Não
- Português
- Use of advanced tutorials and Internet research tools.
- Mandatory
- - Know the classification of physical risk agents; - Identify parameters, assessment, prevention and protection measures; - Know the normative references and legal regulations in force, namely regarding the lighting and the presence of noise and vibrations at workplaces.
- 1. Lighting 1.1. Basics. 1.2 Normative references and legal regulations in force. 1.3 Photometric parameters 1.4. Lighting in workplaces - natural and artificial. 1.5 Lighting project. 1.6 Illuminance evaluation. 2. Occupational Noise 2.1. Basic concepts of acoustics. 2.2 Health effects of noise 2.3 Legal Framework. 2.4 Evaluation of noise exposure. 2.5 Noise measurement procedures. 2.6 Measuring instruments. 2.7 Selection of hearing protectors. 2.8 Prevention and protection measures. 3. Vibrations 3.1. Physical definitions and concepts. 3.2. Legislation applicable to mechanical vibrations 3.3. Vibration assessment (whole body and hand arm system). 3.4. Test methods; Measuring equipment. 3.5. Prevention and control measures.
Descrição
Data limite
Ponderação
Trabalho de avaliação
A agendar durante o semestre
90%
Assiduidade e participação
Durante o semestre
10%
Os estudantes que não atingirem nota mínima no teste de avaliação ou que não atinjam uma nota final agregada igual ou superior a 9,5 valores, passam para exame.
- Semestral
- This unit aims to develop knowledge in terms of physical agents, in particular, with regard to lighting, vibrations and occupational noise.
- Details
- Category: Discipline
- Human Resources Management
- 1207
- 814
- Traineeship
- ISLA Gaia1207-814
- 3
- 15
- 1401
- 27
- Sim
- Português
- Optional
- Semestral
- Details
- Category: Discipline
- ENISA Threat Landscape 2024 ENISA Threat Landscape 2025 Social Engineering - The Science of Human Hacking, Second Edition (Christopher Hadnagy) Social Engineering - The Art of Human Hacking (Christopher Hadnagy) The Art of Deception: Controlling the Human Element of Security (Kevin Mitnick & William Simon); CompTIA Security+ Certification Passport, Sixth Edition (Mike Meyers).
- Cybersecurity
- 6738
- 21529
- Social Engineering
- ISLA Gaia6738-21529
- 1
- 1
- 0
- 27
- Não
- Português
- To enhance active and advanced learning, the following innovative pedagogical approaches will be implemented: Problem-Based Learning (PBL): Students will analyze complex, real-world corporate security breaches, being challenged to reverse-engineer the psychological triggers used and design effective organizational mitigations.
- Mandatory
- The objectives of the curricular unit include introducing the basic concepts of social engineering, demonstrating the importance of psychology in the life cycle of a social engineering attack, as well as recognizing the main techniques and methodologies for detecting and protecting against social engineering attacks. As for the skills to be developed, after completing the course, the student should be able to understand the fundamentals of social engineering, recognize the main social engineering techniques, identify social engineering tools (hardware/software), and apply methodologies for detecting and preventing social engineering attacks.
- Chapter 1 - Overview of the 2024/2025 Threat Landscape (ENISA, Main Threats, Main Trends, Impact Assessment and Motivations); Chapter 2 - Introduction to Social Engineering (Definition of SE, Basic Concepts of SE, History of SE, SE and Victims of SE); Chapter 3 - Psychology of Behavior and SE (Introduction to the psychology of behavior, Main consequences in operant conditioning, Feelings exploited by SE, Influence: The power of persuasion, Setting clear objectives, Building relationships, Being aware of your surroundings, Being flexible, Getting in touch with yourself and Key principles of influence in SE); Chapter 4 - Social Engineering Techniques (SPAM, Phishing, Spear Phishing, Whaling, BEC, Smishing, Vishing, SPIM, Shoulder surfing, Tailgating, Pharming, Hoaxes, Dumpster Diving, Influence Campaigns, Baiting, Scareware, and WH); Chapter 5 - Social Engineering Tools (Computer-based tools, Telephone-based tools, and Physical tools).
Descrição
Data limite
Ponderação
Teste de avaliação
29-04-2026
100%
- Anual
- Social Engineering.
