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Pastry and Bakery Arts

Technological specialization Courses - Access with the 12th Grade

Lectured in pt
Presentation Brochure
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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)
Employability
94%
  • 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 (150h)
  • 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 (150h) 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.
Introductory Programme
Bakery and pastry-making basics 40
1st Semester
Component Competence Unit Hours
General and Scientific Training Communicate and interact in a professional context 50
Use spreadsheets to record, analyse and monitor data 25
Total 75
Technological Training Design and make traditional and regional Portuguese pastry products 50
Design and prepare dessert pastry products 50
Design and make traditional and regional dry pastry products 50
Design and prepare bakery products  50
Manage pastry-making and bakery service operations  50
Monitor pastry-making and bakery management  50
Implement the marketing plan in food and beverage establishments 25
Take action in emergency situations in hotels and restaurants 25
Implement sustainable practices in hotels and restaurants 25
Interact in English in the pastry-making and bakery management and production service 25
Implement and monitor the application of food hygiene and safety standards 25
Total 425
Total for the 1st Semester 500
2nd Semester
Component Competence Unit Hours
General and Scientific Training Develop personal and creative skills 25
Create and develop business ideas 50
Total 75
Technological Training Design and prepare chocolate pastry products 50
Design and prepare international pastry products 50
Manage, organise and execute special pastry-making services  50
Plan and organise bakery and pastry-making service operations 50
Coordinate teams in hotels and restaurants 25
Implement the marketing plan in food and beverage establishments 25
Implement an ESG (Environmental, Social and Governance) management system 50
Interact in English in the pastry-making and bakery management and production service 25
Design and prepare plant-based pastry products  25
Design and make fine-dining desserts 50
Implement the principles of nutrition and dietetics  25
Total 425
Total for the 2nd Semester 500
Company Training Curricular Internship 500
  • 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
*
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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.

At the end of the Course, students obtain a Technological Specialisation Diploma, which gives access to the exercise of the occupation of Specialist Technician in Culinary Arts. Ordinance no. 206/2022 of 19 August
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