Pastry and Bakery Arts
Technological specialization Courses - Access with the 12th Grade
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 mission of the Technological Specialisation Course in Pastry and Bakery Management and Production is to train pastry professionals, integrating classic methodologies with innovative and creative techniques, providing them with the skills to develop new gastronomic products, enhancing pastry and confectionery, adding value to the history of gastronomy and to the tourism and catering sector, ethically and sustainably.
The course prepares students to carry out technical and managerial duties in catering establishments, whether part of hotels or catering and beverage (F&B) departments.
This training promotes the acquisition of personal and socio-emotional skills (soft skills), through Personal and Creative Development and Artistic Expressions units, and integrated management skills, based on innovative learning models.
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 get free access:
- Merit Scholarships
- National internships in large companies in the sector
- International internships (Erasmus +)
- Career management support (Talent Spot)
- Application hotels and restaurants to practise your profession
- Transport and/or accommodation
- Study visits
- Food
- Participation in major international competitions
- Participation in national and international fairs and events
- International exchanges
- Study material
- Social support (info here)
- Merit Scholarships
- International internships
Who can attend the course?
- Adults aged 18 or over
- Holders of a secondary education course or legally equivalent qualification
- Holders of a technological specialisation diploma or a higher education degree or diploma who wish to retrain professional
- Attending an education or training course or a secondary-level RVCC process
- 2 semesters + 1 curricular internship + Initiation Programme (40h)
- The Pastry Management and Production course lasts 1 year (full-time), divided into 2 semesters, including a 500-hour internship. Students can select leading restaurants, hotel chains and resorts in Portugal and abroad to carry out their internship.
- The Initiation Programme (40h) is a training plan to acquire entry-level skills for students without training in a related area and can be recognised and exempt from attending the training units that make up.
- Course fee €1,200 (*) Payment of €120 x 10 monthly instalments
- (*) These fees are reduced by 50 per cent at the Douro, Lamego and Portalegre schools.
- Planning and organising the pastry and bakery service
- Carry out management control and control production costs for the pastry and bakery service
- Designing and making bakery products and new trends
- Designing and making pastry products (conventual and traditional Portuguese sweets, dry cakes, dessert pastries, classic and international pastries, bonbons, festive pastries, artistic pastries, savoury pastries)
- Developing and designing new pastry and bakery products
- Managing work teams
Where can you take this course?
Career Opportunities
The Pastry and Bakery Management and Production Specialist is the professional qualified to plan, direct and coordinate pastry production work and collaborate with the catering and beverage (F&B) management service in structuring menus and in the process of calculating 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.