School:
School of Tourism and Hospitality Management
Course:
Catering and Food Service
Degree:
Graduation
Course code:
9484
ECTS:
180
Duration:
3 years (6 semesters)
Qualifications:
Entry Requirements: Specific National Exam of Portuguese or Economics or Maths
Regional preferences (Aveiro, Castelo Branco, Coimbra, Guarda, Porto, Vila Real e Viseu)
Learning objectives:
This degree aims at training qualified technicians for the area of Food and Beverage services. It has a specific training in planning, management, marketing and foreign languages. It has a practical training in various activities and segments of the tourism industry, hotel and restaurant with concerns about efficiency, resource management and rationalization. To meet specific training needs of the Food and Beverage services, training programs are made during the degree, in national and foreign companies, allowing the contact and application of professional knowledge of extreme importance for the integration into the labor market. A professional with this training must master the rules of hygiene and food safety, plan and manage, co-operate in the structuring of menus, as well as in the preparation of meals, coordinate and make food and beverage service in hotels or similar, also performing catering services.
Incoming profile:
Methodologies:
The course of study aims to develop students' skills systemic academic, operational and instrumental to the exercise of a profession in the field of restoration. The objectives of the course are operationalized through lecionação of practical classes, laboratory and on-the-job, in companies or organizations with a strong instrumental.
Output profile:
Graduates capable of integration, adaptation and functioning hotel companies, restaurants and catering.
Career Opportunities:
A professional with this training can plan, coordinate and execute the work kitchen and restaurant, including the structuring of menus, preparation and cooking of meals, as well as the associated service, fulfilling the nutritional requirements and the rules of hygiene and food safety, can perform these functions:
- Hotelier
- Caterers collective
- Catering companies and banqueting
- Food and beverage establishments
- Companies in the food sector surveillance
Employability:
Course director:
Rui Pedro Pinheira Cerveira (email: cerveira@ipg.pt)
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