Culinary and Pastry on the job

On-The-Job Courses - Access with the 11th or 12th Grade

Presentation Brochure
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The Culinary and Pastry on the job Course 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 Culinary and Pastry  Production, developed in a dual training context at school and in companies in the food and beverage sector, in a growing approach to the needs and expectations of the market.

Reasons to take this course

Access to the best classrooms for technical and pedagogical training - with state-of-the-art equipment and a teaching staff with high technical, pedagogical and human qualifications.

It guarantees a job in the best national and international hotel and catering establishments.

Attend this course and access for free:

  • Curricular design adapted to new profiles and skills
  • Type of training developed in alternation between school and companies
  • Learner-centred learning /learner accountability
  • Incorporates socioemotional components (soft skills) of business, management and leadership
  • Production of cold and hot Portuguese and international cuisine and pastries
  • Unique selling proposition units (USP) of curriculum enrichment
  • 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 complete 11th grade or legally equivalent qualification
  • Holders of the complete 12th grade or legally equivalent qualification
  • Preference for young people up to the age of 25
  • 1 academic year + 1 curricular internship
  • The OCulinary and Pastry on the job Course has a duration of 1 year (full-time), divided into 4 semesters, including 1 curricular internship.
  • The 1st Quarter lasts 3 months and is done exclusively at the school; the 2nd and 3rd Quarters last 6 months and are done alternating between the school and the company; finally, the 4th Quarter corresponds to the curricular internship lasting 2.5 months and is done exclusively in the company.
  • The conditions for carrying out the training in the company (in alternation regime and during the curricular internship) are defined by tripartite agreement between the stakeholders. Students have the opportunity to select reference restaurants, hotel chains and resorts in Portugal and abroad.
1st Quarter – 3 Months
Component Module Hours
Quarterly Introduction – 5 days  
Sociocultural training Portuguese 22½
Citizenship and Society 37½
Occupational Hygiene, Health and Safety 15
Total 75
Scientific Training Mathematics 45
Foreign Language I – English 45
Total 90
Technological Training Foreign Language II – German, French or Spanish I 45
Communication Techniques 15
Computer Applications I – Word and PowerPoint 15
Entrepreneurship I 15
Career Management I 15
Cooking/Pastry-making Theory I 45
Cooking/Pastry-making I – Cold Food I 45
Cooking/Pastry-making II – Hot Food I 45
Cooking/Pastry-making III – Pastry-making I 22½
Nutrition 15
Customer Service and Sales 15
Total 292½
Total Global 1st Quarter  457½
2nd and 3rd Quarters – 6 Months
Component Module Hours
Sociocultural training Portuguese 22½
Citizenship and Society 37½
Occupational Hygiene, Health and Safety 15
Total 75
Scientific Training Mathematics 45
Foreign Language I – English 45
Total 90
Technological Training Foreign Language II – German, French or Spanish II 50
Business Rules and Protocol 15
Computer Applications II – Excel 15
Entrepreneurship II 15
Career Management II 15
Cooking/Pastry-making Theory II 45
Cooking/Pastry-making I – Cold Food II 90
Cooking/Pastry-making II – Hot Food II 90
Cooking/Pastry-making III – Pastry-making II 45
Controlo de Custos 25
Total 405
Practical Training in the Workplace 364
Grand Total for 2nd and 3rd  Quarters  904
4th Quarter – 2½ Months
Componente Module Hours
Practical Training Final Stage 385
1st Quarter – 3 Months
Component Module Hours
Quarterly Introduction – 5 days  
Sociocultural training Citizenship and Society 37½
Occupational Hygiene, Health and Safety 15
Total 52½
Technological Training Foreign Language I – English I 45
Foreign Language II – German, French or Spanish I 45
Communication Techniques 15
Computer Applications I – Word and PowerPoint 15
Entrepreneurship I 15
Career Management I 15
Cooking/Pastry-making Theory I 45
Cooking/Pastry-making I – Cold Food I 45
Cooking/Pastry-making II – Hot Food I 45
Cooking/Pastry-making III – Pastry-making I 22½
Nutrition 15
Customer Service and Sales 15
Total 337½
Total Global 1st  Quarter  390
2nd and 3rd Quarters – 6 Months
Component Module Hours
Sociocultural training Citizenship and Society 37½
Occupational Hygiene, Health and Safety 15
Total 52½
Technological Training Foreign Language I – English II 45
Foreign Language II – German, French or Spanish II 45
Business Rules and Protocol 15
Computer Applications II – Excel 15
Entrepreneurship II 15
Career Management II 15
Cooking/Pastry-making Theory II 45
Cooking/Pastry-making I – Cold Food II 90
Cooking/Pastry-making II – Hot Food II 90
Cooking/Pastry-making III – Pastry-making II 45
Total 420
Practical Training in the Workplace 364
Grand Total for 2nd and 3rd  Quarters 866½
4TH TERM – 2½ Months
Component Module Hours
Practical Training Final Stage 385
  • Carry out the pre-preparation and storage of raw materials used in the production of Culinary and Pastry  products, ensuring their conservation status;
  • Plan and prepare the production of Culinary and 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 Culinary and Pastry on the job 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.

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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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