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HPTC in Cooking And Food Production

The Higher Technical and Professional Course in Cooking and Food Production aims to train technicians to be capable of conceiving, organising and executing food preparation and confection activities, following the evolution and creativity of culinary and gastronomy trends, while respecting the seasonality, nutrition and food hygiene principles.

GENERAL INFORMATION

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DGES CODE:

1321 / T019 (INSTITUTION/DEGREE)

Duration of Studies:

4 SEMESTERS / 2 YEARS

NUMBER OF VACANCIES AVAIABLE:

NOT AVAILABLE

DEGREE DIRECTOR

The Higher Technical and Professional Course in Cooking and Food Production aims to train technicians to be capable of conceiving, organising and executing food preparation and confection activities, following the evolution and creativity of culinary and gastronomy trends, while respecting the seasonality, nutrition and food hygiene principles.

DEGREE DIRECTOR

DGES CODE:

1321 / T019 (INSTITUTION/DEGREE)

DGES Registry:

AEF 811 R/Cr 67/2017

Duration of Studies:

4 SEMESTERS / 2 YEARS

NUMBER OF VACANCIES AVAIABLE:

NOT AVAILABLE

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Career Opportunities and Employability

Working in the hospitality and catering sectors or its own career, being able to participate in the kitchen organisation, elaborating the Kitchen Plan, bearing in mind the principles and procedures of the HACCP system, as well as the sanitary norms of certain venues, equipment and utensils; Being responsible for conceiving, organising and executing food preparation and confection activities.

Candidates

Possible Candidates:
- Holders of a High School Diploma or similar;
- Candidates that are over 23 years old, whose admission has been approved through the higher education special contest meant for students over 23;
- Holders of a Technological Specialisation course diploma, of a Higher Professional Technical Course diploma or of a Higher Education Degree.

* The information on this page does not preclude consultation of the Degree’s Curriculum in Diário da República.