Pastry Arts

Technological specialization Courses - Access with the 12th Grade

Presentation Brochure
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The mission of the Technological Specialisation Course in Pastry 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
Topics Total
Food and Beverage Management 20
Pastry Practice 130
Total 150
1st Semester
Component Module Hours
General and Scientific Training English Language 25
Personal and Creative Development 25
Business Initiative and Entrepreneurship 25
Total 75
Technological Training Foreign Language II applied to pastry management and production (Scholarship A) 25
Business Ethics and Protocol 25
Computer Applications – Introduction to Management 25
Hygiene and Safety in the Food Industry 25
Food and Beverage Management – Management Control 50
Food Raw Materials in Pastry/Bakery 25
Portuguese Traditional and Conventual Pastry 50
Doughs and Applications 50
Cookies, Tea Cakes, and Other Dry Cakes 25
Cold Dessert Pastry 50
Traditional and World Breads 50
Total 425
Total for the 1st Semester 500
2nd Semester
Component Module Hours
General and Scientific Training English Language 25
Portuguese Language – Communication 25
Business Model in Entrepreneurship 25
Total 75
Technological Training Foreign Language II – Culture and Traditions (Scholarship B) 25
Artistic Expressions (Scholarship C) 25
Sustainability in Tourism 25
Leadership and Career Management 25
Digital Marketing Applied to Tourism 25
Management of the Food and Beverage Business 50
Gastronomic Product Development 25
Functional Pastry and Bakery 50
Classic and International Pastry 50
Confectionery 50
Festive Pastry 50
Artistic Pastry 25
Total 425
Total for the 2nd Semester 500
FPCT (Internship) Curricular Internship 500
SCHOLARSHIP UNITS
Scholarships A and B
Foreign Languages: English | French | German | Spanish | Italian | Dutch | Finnish | Norwegian | Swedish | Chinese | Russian
Scholarship C
Artistic Expressions: Theatre and Performances | Body and Movement | World of Sounds | Creative Writing
  • Supervising, coordinating, organizing, and guaranteeing the quality of services in the front office/back office, floors, laundry, event organization, and sales departments
  • Managing the financial results of the respective departments
  • Defining the commercial policy of the service provided, guaranteeing the quality of services and customer orientation
  • Managing work teams

Where can you take this course?

Career Opportunities

The Hotel Management and Accommodation Specialist is the professional qualified to direct, coordinate and control the activities of the various areas of hotel accommodation, namely concierge/reception, floors/rooms, laundry and event organisation and sales, guaranteeing the quality and safety of a hotel unit's service.

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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