Culinary Arts

Technological Specialisation Courses - Access with the 12th Grade

Presentation Brochure

The Culinary Arts programme will prepare students to perform both technical and management activities in the restaurant business/food service, whether part of hotel units or not, as well as food and beverage departments. Our mission is to train culinary arts professionals with solid technical training and ethical awareness, with a focus on creativity; combining innovative and traditional methodologies; valuing and promoting gastronomy, and contributing to the sustainable development of the tourism sector and the HORECA.

This training will enable students to acquire not only the knowledge and technical skills in the hospitality sector but also the adequate personal and soft skills required, through the attendance of course units such as Creativity and Personal Development and Artistic Expressions, as well as integrated management skills based on innovative learning models.

Reasons to attend this course

Attend this course and get free access to

  • Classes by Renowned Professionals
  • Practical, hands-on, and total immersion teaching, learning, and training methodology
  • English as a working language. Opportunity to learn French/Spanish as a second language taught at School
  • Opportunity to experience an International and multicultural lifestyle
  • ECTS equivalent recognized in all of Europe
  • High rate of employment in the industry
  • Merit Scholarships
  • International Internships

Who can attend the course?

  • High-school diploma (or legal equivalent in Portugal) or Vocational qualification level 4 diploma (European Qualifications Framework)
  • Minimum B2 English level (Council of Europe standard), to be assessed through a written test
  • 2 Semesters + 1 curricular internship + Induction Programme (150h)
  • The Culinary Arts Programme is a 1 year (full-time) course, consisting of two semesters, including a 3-month internship. Students have the opportunity to select top restaurants, hotel chains, and resorts in Portugal and abroad to do their training.
  • Induction Programme (150h) consists of a beginner-level training programme aimed at students with no previous training or experience in the area. Therefore, qualified students can have their credentials recognized and get an exemption from the frequency of formative units.
  • Annual value of the fee 1.500€ Installments payment 150€ x 10 meses
Induction Program
Food & Beverage Management 20
Cooking Techniques 130
Total 150
1st Semester
Course Category Course Hours
Generic and Scientific English 25
Creativity & Personal Development 25
Business Initiative & Entrepreneurship 25
Total 75
Technological Foreign Language II for Culinary Arts 25
Company Ethics & Business Protocol 25
Information Technologies – Introduction to Management 25
Health & Safety – Culinary Arts 25
Food & Beverage Management – Cost Control 50
Produce & Deliveries Technology 25
Gastronomy – History & Culture 25
Traditional Portuguese Cuisine 50
Regional Portuguese Cuisine 50
Fast Meals & Contemporary Cuisine 50
Traditional Portuguese Pastry 50
Bread Production for Food Service 25
Total 425
1st Semester Total 500
2nd Semester
Componente Módulo Horas
Generic and Scientific English 25
English Language – Communication Skills 25
Entrepreneurship – Business Planning 25
Total 75
Technological Foreign Language II – Culture & Traditions 25
Arts 25
Sustainable & Responsible Tourism 25
Leadership & Career Management 25
Digital Marketing in Tourism 25
Food & Beverage Management 50
Oenogastronomy 25
Food Research & Development 25
Classical & International Pastry 50
Classical & International Cuisine 50
Culinary Trends 25
New Cuisines 25
Catering & Special Events 50
Total 425
2nd Semester Total 500
Company Training Curricular Internship 500
  • Plan and organize kitchen service
  • Manage kitchen service operations and control kitchen service production costs
  • Create and prepare bakery and pastry products related to the restaurant and catering industry
  • Create and prepare kitchen recipes (traditional Portuguese cuisine, contemporary and modern cuisine, fast meal services, classic and international cuisine, new kitchen trends, and alternative cuisine)
  • Organize and manage special kitchen services
  • Create and develop new kitchen products
  • Team management

Where can you attend this course?

Career Opportunities

  • The Specialized Food Production and Management Technician is a professional qualified to plan, manage and coordinate work in the kitchen, collaborating with the F&B management service in the planning of menus and the calculation of costs.

With this training students are granted credit units (ECTS) recognized under the Bologna Process, enabling students to pursue further training in related areas at several Universities and Higher Education Centers

Schools of Turismo de Portugal have established protocols with different national and international higher education institutions.

For more information click here.

At the end of the Programme the student will be given a Diploma of Technological Specialization level 5 in Food Production and Management.
Request and functioning authorization by ordinance n.º 206/2022 de 19 de agosto
Do you want to request more information?
Click here!

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