Catering and Restaurant Management
This degree aims at facilitating the acquisition of the knowledge and skills which are key to the management of catering and restaurant businesses. With this in mind, it seeks to qualify professionals who are able to master operational, organisational and management techniques for catering and restaurant businesses..
| 1º Ano | ||
|---|---|---|
| Unidade curricular | Período | ECTS |
| Communication | 1st Semester | 4.0 |
| Hygiene and Safety | 1st Semester | 4.0 |
| Information and Technological Communication | 1st Semester | 4.0 |
| English for Catering and Restaurant Services | 1st Semester | 4.0 |
| Foundation of Business Management | 1st Semester | 4.0 |
| Introduction to Hospitality and Catering | 1st Semester | 6.0 |
| Quantitative Methods | 1st Semester | 4.0 |
| English for Catering and Restaurant Services II | 2st Semester | 4.0 |
| Systems Maintenance | 2st Semester | 3.0 |
| Nutrition and Dietetics | 2st Semester | 7.0 |
| Food and Beverage Management I | 2st Semester | 5.0 |
| Restaurant and Kitchen Operations I | 2st Semester | 7.0 |
| Spanish for Catering and Restaurant Services I (optional) | 2st Semester | 4.0 |
| French for Catering and Restaurant Services I (optional) | 2st Semester | 4.0 |
| 2º Ano | ||
| Unidade curricular | Período | ECTS |
| Economics | 1st Semester | 4.0 |
| Enology | 1st Semester | 3.0 |
| English for Catering and Restaurant Services III | 1st Semester | 4.0 |
| Gastronomy and Cultural Heritage | 1st Semester | 4.0 |
| Restaurant and Kitchen Operations II | 1st Semester | 7.0 |
| Information Systems for Catering and Restaurant Services | 1st Semester | 4.0 |
| Spanish for Catering and Restaurant Services II (optional) | 1st Semester | 4.0 |
| French for Catering and Restaurant Services II (optional) | 1st Semester | 4.0 |
| Financial and Management Accounting | 2st Semester | 5.0 |
| Hotel Operations Management I | 2st Semester | 5.0 |
| Events Management | 2st Semester | 6.0 |
| English for Catering and Restaurant Services IV | 2st Semester | 4.0 |
| Marketing for Catering and Restaurant Services | 2st Semester | 5.0 |
| Food and Beverage Management II | 2st Semester | 5.0 |
| 3º Ano | ||
| Unidade curricular | Período | ECTS |
| Internship | 1st Semester | 30.0 |
| Hotel Operations Management II | 2st Semester | 5.0 |
| Entrepreneurship | 2st Semester | 3.0 |
| Human Resources Management | 2st Semester | 4.0 |
| Food Quality Management and Control | 2st Semester | 4.0 |
| Financial Calculus | 2st Semester | 4.0 |
| English for Catering and Restaurant Services V | 2st Semester | 4.0 |
| Catering Legislation | 2st Semester | 3.0 |
| Business Protocol | 2st Semester | 3.0 |
- Restaurant Manager
- Production manager (food & beverage)
- Banqueting Supervisor
- Food and beverage manager
- Operations Manager for Restaurant and Catering Units
- Restaurant and Catering Consultant.
Taking one of the following exams: (04) Economics; (17) Mathematics for Social Sciences; (18) Portuguese Language. Minimum requirements: Application grade: 95 marks Entrance exams: 95 marks
A informação disponibilizada nesta página não dispensa a consulta do Website de acesso ao ensino superior do Ministério da Ciência, Tecnologia e Ensino Superior - http://www.dges.gov.pt/pt
