applications
Estudantes internacionais
Período exclusivo e condições especiais para candidatos não residentes na UE
International Students
Exclusive period and special conditions for Non-EU applicants
The Vocational Course of Bakery and Pastry Techniques prepares students for the exercise of technical and production functions in food establishments, integrated or not in hotel units.
This training allows the acquisition of solid knowledge and technical skills in the area of Bakery and Pastry Techniques, in a new approach to learning incorporating the best international practices and experiences and a growing approach to the needs and expectations of the business market.
Reasons to take this course
Access to the best classrooms for technical and pedagogical training - with state-of-the-art equipment and teaching staff with high technical, pedagogical, and human qualifications.
It guarantees a job in the best national and international hotel establishments.
Attend this course and access for free:
- Curricular design adapted to new profiles and skills
- Learner-centred learning /learner accountability
- Incorporates socioemotional components (soft skills) of business, management, and leadership
- Multidisciplinary skills in response to poly-functional market requirements
- Production of cold and hot Portuguese and international cuisine and pastries
- Unique selling proposition units (USP) of curriculum enrichment
- Strong relationship with the market/companies and public entities of the Tourism sector through curricular internships
- Food
- Study material
- Transport and/or Accommodation (*)
- Study visits
- Application Hotels and Restaurants, to practice your occupation
- Merit-based Grants
- International exchanges
- National internships in large companies in the sector
- International internships (Erasmus +)
- Participation in major international competitions
- Participation in national and international fairs and events
- Support in career management (Talent Spot)
- (*) Consult the Social Support Regulations
- Merit Scholarships
- International internships
Who can attend the course?
- Holders of the 9th grade or legally equivalent qualification
- Young people up to the age of 25, provided that no student under the age of 20 is overlooked
- 3 academic years + 2 curricular internships
- The Vocational Course of Bakery and Pastry Techniques has a duration of 3 years (full-time), divided into 6 semesters, including 2 curricular internships of 3 months duration each. Students have the opportunity to carry out their internship in reference restaurants, hotel chains and resorts in Portugal and abroad.
- Course Value - Free
- Carry out the pre-preparation and storage of raw materials used in the production of bakery/pastry products, ensuring their conservation status;
- Plan and prepare the production of bakery/pastry products, making the mise-en-place, in order to enable the preparation of the necessary products, according to the hygiene and safety standards;
- Make and decorate cakes and other confectionary products according to the established production schedule;
- Make bread and related products according to the established production schedule;
- Design and execute artistic pieces in confectionary and bakery;
- Make ice creams according to the established production schedule;
- Make, execute, and assemble works in chocolate;
- Cook functional confectionary and bakery recipes, according to the established production schedule;
- Create and execute innovative experimental confectionary recipes;
- Coordinate work teams;
- Provide first aid and basic health and welfare care;
- Control food costs;
- Ensure the cleanliness and tidiness of the spaces, equipment and service utensils, checking the stocks and controlling their state of conservation;
- Liaise with the points of sale of confectionary / bakery products.
Where can you take this course?
Career Opportunities
- The Bakery and Pastry Technician is a professional qualified to plan, coordinate and carry out confectionary and bakery production activities, respecting hygiene and safety standards, in production units or, in food and beverage establishments, integrated or not in hotel units.
At the end of the course, the students obtain the equivalence to the 12th grade and a level 4 qualification diploma, which gives access to the profession of Bakery and Pastry Technician.
Training offer created by Ordinance No. 102 of 24 April 2020.