Design, plan and execute, alone or under the guidance way, activities related to hotel, spas thermal and catering units, namely in the areas of accommodation, reception, food and beverages, commercial management, marketing and event organization.

To program, organize, manage and execute, autonomously or in a team, the activities of a holding in Organic Production Mode (MPB) the techniques of production and transformation of organic products, including water and soil management, plant breeding practices, pest and plant disease control, animal health and welfare, and certification, quality control and farm food security in the field of MPB.

Design, plan, and execute, autonomously or under guidance, technological manufacturing processes and raw materials and production quality control and safety, stock management, and Physico-chemical and microbiological analysis of food in the agri-food industry. Interpret and coordinate consumer expectations and the regional/national market in the development of novel foods.