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International Culinary Arts

The Technical and Vocational Education and Training Course in International Culinary Arts aims at providing professional certification, training specialised technical staff with the appropriate personal and technical skills to carry out daily tasks seamlessly such as F&B control, organisation, management and team work supervision, menu's management programs, management and execution of F&B production operations and service, as well as planning marketing strategies for managing the different sales channels and client profiles.


Unidade Ano Período
Fundamentals of Cooking 1 1
Fundamentals of Pastry 1 1
Food Safety and Sanitation 1 1
Nutrition 1 1
Hospitality Management 1 1
Gastronomy and Wine 1 1
Communication and Team Management 1 1
English I 1 1
French I 1 1
Food and Beverage Management 1 2
Portuguese Cuisine 1 2
Restaurant and Bar Service 1 2
Food Technology 1 2
Restaurant Maintenance 1 2
Quantitative Methods for Hospitality 1 2
English II 1 2
French II 1 2
Events and Banquets Management 2 3
International Cuisine 2 3
Design and Innovation in Culinary Arts 2 3
Marketing and Public Relations for Hospitality 2 3
Accounting for Hospitality 2 3
Human Resourse Management for Hospitality 2 3
Management for Hospitality 2 3
Culinary Arts Management or Pastry Arts Management 2 3
Internship 2 4
  • Specialised cook;
  • Chef of cuisine and/or pastry;
  • Food and beverage manager (integrated in a hotel unit or restaurant – traditional, collective, and catering industry).

Admission to the Specialisation Programmes of Porto School Hotel is open to holders of:

a) A Secondary Education Diploma or its legal equivalent;

b) A Technological Specialisation Diploma (level 4 professional qualifications);

c) A bachelor's degree or its legal equivalent;

d) A foreign higher education degree, awarded upon completion of a 1st study cycle organized according to the Bologna model by a State who has adhered to this Process;

e) A foreign higher education degree which is recognized as satisfying the objectives of a bachelor's degree;

f) An academic, scientific and/or professional curriculum which recognizes as proof of the candidate’s preparedness for the study cycle.

The recognition referred to in sub-paragraphs d) through f) comes into effect merely for the purpose of admission to the Specialisation Programmes and does not award the holder with a Bachelor degree nor with degree recognition.