Bakery and
Pastry Techniques

Access with the 9th Grade

Presentation Brochure
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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
Employability
94%
  • 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
1st YEAR
Component Subject / UFCD 1st Sem 2nd Sem
Sociocultural Training Portuguese 50 50
English 40 35
Physical Education 25 25
Integration Area 40 35
Information and Communication Technologies 25  
Total 180 145
Scientific Training Foreign Language II (School Offer) 45 30
Mathematics 40 30
Geography 25 25
Total 110 85
Technological Training Food Hygiene and Safety in Catering 25  
Pastry/Bakery Organization 25  
Pastry/Bakery – Production Planning and Mise-en-place 25  
Raw Materials Technology in Pastry/Bakery   50
Dough Preparation and Application   50
Dough Preparation and Application de padaria   50
Ice Cream Product Preparation   25
Nutrition and Dietetics in Pastry/Bakery 25  
Creams and Fillings Preparation and Application 25  
Desserts – Plating Techniques   25
Regional Bread Preparation 25  
Total 150 200
Total for 1st Year 870
Practical Training in Work Context 475
Grand Total 1345
2nd YEAR
Component Subject / UFCD 1st Sem 2nd Sem
Sociocultural Training Portuguese 50 50
English 35 40
Physical Education 20 20
Integration Area 40 35
Information and Communication Technologies 25  
Total 170 145
Scientific Training Foreign Language II (School Offer) 40 35
Mathematics 35 35
Geography 25  
Total 100 70
Technological Training Higiene e segurança no trabalho na restauração 0 25
Preparation and Cooking of Traditional Portuguese Sweets 25 25
Pastry/Bakery – Provisioning 25 25
English Applied to Pastry/Bakery 25  
Bakery Decoration Techniques 25  
Cost and Waste Management 5 25
Use of Fruits in Pastry Products   25
Preparation and Cooking of Functional Pastry 25 25
Preparation of Dietetic and Functional Bakery   25
Artistic Cake Preparation and Decoration 25 25
Bolsa C 25 25
Técnicas Artísticas   25
Total 175 250
Total 2º Year 425
Practical Training in Work Context 475
Grand Total 1385
3rd YEAR
Component Subject / UFCD 1st Sem 2nd Sem
Sociocultural Training Portuguese 60 60
English 35 35
Physical Education 25 25
Integration Area 35 35
Information and Communication Technologies 25 25
Total 180 180
Scientific Training Língua estrangeira II (oferta de escola) 25 25
Mathematics 30 30
Geography 25  
Total 80 55
Technological Training Communication, Sales, and Complaints in Catering 25 25
Preparation and Cooking of International Pastry   50
Cake Design 50  
Preparation of International Bakery Products 50  
Experimental Innovation in Pastry 25  
Chocolate Preparation and Molding   50
Team Management   25
Foreign Language Applied to Pastry/Bakery (Scholarship A) 25  
French – Tourism and Hospitality in the Region (Scholarship B)   25
Creativity and Storytelling 25  
Total 200 175
3rd Year Total 870
Grand Total 870
  • 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.
This training offer allows the continuation of studies towards the Technological Specialisation Courses of the network of Schools of Turismo de Portugal and towards higher education in a related area, establishing the connection between the training of intermediate staff, recognition of knowledge and skills and the respective conclusion of a cycle of higher studies.

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.

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