Higher Professional Technical Course in Food & Beverage

DESCRIPTION

This course aims to train specialized senior technicians to direct, coordinate and control the activities and operations of Food and Beverage services in catering and beverage establishments, integrated or not in hotel units, ensuring quality of service, optimization resources and maximizing business profitability.

PROFESSIONAL OUTPUTS:

Business Management (administration and management) | Commercial Director Restaurant and Bar Manager | Head Chef | Deputy Chef / Kitchen Helper | Responsible for Quality, Hygiene and Food Safety | Responsible for the Promotion and Marketing of Food and Beverage Service.

COURSE CONTENTS

1ST YEAR
1st semester
- Applied Economics
- Fundamentals of Management
- Food and Beverage Management and Control
- Spanish Language
- English Language
- Cooking and Pastry Techniques l

2nd semester
- Enogastronomy
- English Language Applied to Catering Industry
- Nutrition, Hygiene and Food Safety
- Portuguese and Business Communication Techniques
- Restaurant and Bar Techniques I
- Information Technologies

2ND YEAR
1st semester
- Behavior and Organizational Ethics
- Financial Accounting
- Touristic and Digital Marketing
- Catering Operations
- Cooking and Pastry Techniques II
- Restaurant and Bar Techniques II

2nd semester
- Internship