Culinary and
Pastry Techniques

Access with the 9th Grade

Presentation Brochure
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The Vocational Course of Culinary 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 culinary/pastry Production, 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 and skills
  • Multidisciplinary skills in response to poly-functional market requirements (Common Year)
  • Tourism supply and information service
  • 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. Preferably students under the age of 20.

 

  • 3 academic years + 2 curricular internships
  • The Vocational Course of Culinary 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 select leading restaurants, hotel chains, and resorts in Portugal and abroad to carry out their internships.
  • Course Value – Free
1st YEAR
Component Subject / UFCD 1st Sem 2nd Sem
Sociocultural Training Portuguese 60 60
English 30 45
Physical Education 25 25
Integration Area 45 30
Information and Communication Technologies (school offer) 25  
Total 185 160
Scientific Training Foreign Language II 30 45
Geography 25 25
Mathematics 40 30
Total 95 100
Technological Training Kitchen Preparation and Production 25  
Restaurant Service   25
Kitchen Basics 25  
Soup and Derivatives Preparation 25  
Meat Preparation Techniques   50
Fish and Seafood Preparation Techniques   50
The Tourism Sector 25  
Food Hygiene and Safety in Hospitality and Catering 25  
Workplace Health and Safety in Hospitality and Catering   25
Hospitality and Catering – Standards and Professional Ethics 25  
Total 150 150
Total for 1st Year 840
Practical Training in Work Context 500
Grand Total 1340
2nd YEAR
Component Subject / UFCD 1st Sem 2nd Sem
Sociocultural Training Portuguese 50 50
English 30 45
Physical Education 20 20
Integration Area 45 30
Information and Communication Technologies (school offer) 25  
Total 170 145
Scientific Training Foreign Language II 30 45
Geography 25  
Mathematics 30 30
Total 85 75
Technological Training Appetizer Preparation 25 25
Traditional Portuguese Cuisine 25 25
Pastry Basics 50  
Dessert Pastry Techniques   25
Traditional Portuguese Pastry 25  
Portuguese Conventual Pastry   25
Supply Management in Catering 25  
Entrepreneurship and Business Ideas in Hospitality and Catering   25
Communication in English for Cooking/Pastry 25 25
Artistic Techniques (Scholarship C)   25
Total 150 200
Total for 2nd Year 825
Practical Training in Work Context 500
Grand Total 1325
SCHOLARSHIP UNITS
SCHOLARSHIP C: Artistic Techniques - Select one UFCD of 25h
UFCD 4263 - Body and Movement
UFCD 9643 - Dramatic Expression/Theatre
UFCD 9642 - Music
UFCD 9840 - Creative Writing
3rd YEAR
Component Subject / UFCD 1st Sem 2nd Sem
Sociocultural Training Portuguese 50 50
English 30 40
Physical Education 25 25
Integration Area 40 30
Information and Communication Technologies (school offer) 25 25
Total 170 170
Scientific Training Foreign Language II 25 25
Geography 25  
Mathematics 40 30
Total 90 55
Technological Training Sustainable Gastronomy Practices 25 25
International Cuisine   50
Special Kitchen Services 50  
International Pastry 25  
Business Plan in Hospitality and Catering 25 25
Nutrition and Dietetics   25
Professional Strategy and Personal Leadership   25
Communication in Foreign Language for Cooking/Pastry (Scholarship A) 25 25
Creative/Alternative Cuisine/Cake Design/Baking (Scholarship B)   25
Creativity and Storytelling (TP Offer) 25  
Total 175 200
Total for 3rd Year 860
Grand Total 860
SCHOLARSHIP UNITS
SCHOLARSHIP A: Language Selection
Communication in foreign language for cooking/pastry (select one language from CNQ)
SCHOLARSHIP B: Select one UFCD of 25h
Creative Cuisine
Alternative Cuisine
Cake Design
Basic Breadmaking Techniques
  • Plan and organise the kitchen service
  • Carry out management control and control the production costs of the kitchen service
  • Design and prepare bakery and pastry products for the food industry
  • Design and prepare recipes
  • (Traditional Portuguese, contemporary and modern cuisine, quick service cuisine, classic and international cuisine, new trends in cooking, alternative cuisine)
  • Manage and organise special kitchen services
  • Develop and design new kitchen products
  • Manage work teams

Where can you take this course?

Career Opportunities

  • The Specialist Technician in Culinary and Pastry Techniques is a professional qualified to plan, direct, and coordinate kitchen production work and to collaborate with the food and beverage management service (F&B) in the structuring of menus and in the process of calculating costs.
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 Culinary/Pastry Technician.

Training offer created by Ordinance No. 102 of 24 April 2020.

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