Claretian University Centre (Centro Universitário Claretiano (CEUCLAR))

Gastronomy Science and Management - Postgraduate

The course covers food science content and its classes, involving the professional in kitchen chemistry; the management of food products and the legal aspects involved; construction of specific menus; junction of nutritional bases and gastronomic techniques (trend in the area); the technical and historical foundations of national, international cuisine, bakery, and confectionery; the use of creativity and food design topics; in addition to entrepreneurship and marketing in gastronomy.

Every day more concern with quality food and application of techniques in gastronomy is being demanded by the consumer and society in general. The area of ​​food and beverages, when worked together with management, can provide quality to the production process in gastronomy and nutrition, aiming at responsibility, sustainability, innovation, and better use of raw materials in general.

The objective of the course is to expand and deepen the gastronomic knowledge of the professionals, incorporating aspects of science, food management, and current events in the gastronomic profession. In this way, integrate theoretical knowledge and the practice already acquired, training professionals, to work in different areas of gastronomy.