Catering and Food Technology
Qualification awarded (in original language)
---Level of qualification
---Admission requirements
---Recognition of prior learning
---Qualification requirements and regulations
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Profile of the programme
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Key learning outcomes
---Occupational profiles of graduates
---Access to further studies
---Graduation requirements
---Examination regulations, assessment and grading
---Mode of study
---Programme director
---Scientific areas of the study plan
| Scientific Area | Acronym | ECTS Credits | |
| Compulsory | Optional | ||
| Business Sciences | BS | 4.0 | 0.0 |
| Food Industries | FI | 92.0 | 0.0 |
| Health | HEA | 4.0 | 0.0 |
| Hospitality and Catering | HC | 74.0 | 0.0 |
| Informatics | INF | 2.0 | 0.0 |
| Other | OTH | 4.0 | 0.0 |
| Total | 180.0 | --- | |
Course structure
| Year | Sem | Type | Code | Course Unit | Scientific Area | ECTS Credits |
| 1 | 1 | Semestral | 9990-840-1101-00-24 | Human Physiology | HEA | 4.0 |
| 1 | 1 | Semestral | 9990-840-1102-00-24 | Fundamentals of Cuisine I | HC | 6.0 |
| 1 | 1 | Semestral | 9990-840-1103-00-24 | Food Hygiene and Safety | FI | 4.0 |
| 1 | 1 | Semestral | 9990-840-1104-00-24 | Introduction to Hospitality and Catering | HC | 4.0 |
| 1 | 1 | Semestral | 9990-840-1105-00-24 | Food Microbiology I | FI | 6.0 |
| 1 | 1 | Semestral | 9990-840-1106-00-24 | Food Chemistry I | FI | 6.0 |
| 1 | 2 | Semestral | 9990-840-1201-00-24 | Culinary Arts - Bakery | HC | 6.0 |
| 1 | 2 | Semestral | 9990-840-1202-00-24 | Financial and Management Accounting | BS | 4.0 |
| 1 | 2 | Semestral | 9990-840-1203-00-24 | Ethics and Social Responsibility | FI | 2.0 |
| 1 | 2 | Semestral | 9990-840-1204-00-24 | Fundamentals of Cuisine II | HC | 6.0 |
| 1 | 2 | Semestral | 9990-840-1205-00-24 | Nutrition and Dietetics I | FI | 4.0 |
| 1 | 2 | Semestral | 9990-840-1206-00-24 | Food Chemistry II | FI | 6.0 |
| 1 | 2 | Semestral | 9990-840-1207-00-24 | Technology and Information Systems | INF | 2.0 |
| 2 | 1 | Semestral | 9990-840-2101-00-24 | Sensory Analysis | FI | 6.0 |
| 2 | 1 | Semestral | 9990-840-2102-00-24 | Culinary Arts - Portuguese Cookery and Patisserie | HC | 6.0 |
| 2 | 1 | Semestral | 9990-840-2103-00-24 | Culinary Arts - Pastry | HC | 4.0 |
| 2 | 1 | Semestral | 9990-840-2104-00-24 | Food and Beverages Management | HC | 4.0 |
| 2 | 1 | Semestral | 9990-840-2105-00-24 | Food Production | FI | 4.0 |
| 2 | 1 | Semestral | 9990-840-2106-00-24 | Research Seminars | HC/ FI | 2.0 |
| 2 | 1 | Semestral | 9990-840-2107-00-24 | Free Unit IPB | OTH | 4.0 |
| 2 | 2 | Semestral | 9990-840-2201-00-24 | Culinary Arts - International Cuisine and Pastry | HC | 6.0 |
| 2 | 2 | Semestral | 9990-840-2202-00-24 | Observational Internship | HC/ FI | 6.0 |
| 2 | 2 | Semestral | 9990-840-2203-00-24 | Food Design | HC | 4.0 |
| 2 | 2 | Semestral | 9990-840-2204-00-24 | Food Microbiology II | FI | 6.0 |
| 2 | 2 | Semestral | 9990-840-2205-00-24 | Food Processing I | FI | 6.0 |
| 2 | 2 | Semestral | 9990-840-2206-00-24 | Sustainability in Catering | FI | 2.0 |
| 3 | 1 | Semestral | 9990-840-3101-00-24 | Culinary Arts - Dietary Cookery and Pastry | HC | 6.0 |
| 3 | 1 | Semestral | 9990-840-3102-00-24 | Enogastronomy | FI | 6.0 |
| 3 | 1 | Semestral | 9990-840-3103-00-24 | Gastronomy and Culture | HC | 4.0 |
| 3 | 1 | Semestral | 9990-840-3104-00-24 | Intallations and Equipment in the Food Industry | FI | 4.0 |
| 3 | 1 | Semestral | 9990-840-3105-00-24 | Nutrition and Dietetics II | FI | 4.0 |
| 3 | 1 | Semestral | 9990-840-3106-00-24 | Food Processing II | FI | 6.0 |
| 3 | 2 | Semestral | 9990-840-3201-00-24 | Internship and Gastronomic Project | HC/ FI | 27.0 |
| 3 | 2 | Semestral | 9990-840-3202-00-24 | Research Methodologies | HC/ FI | 3.0 |