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Claretian University Centre (Centro Universitário Claretiano (CEUCLAR)) Gastronomy Science and Management - Postgraduate

Claretian University Centre (Centro Universitário Claretiano (CEUCLAR))

Gastronomy Science and Management - Postgraduate

Rio de Janeiro, Brazil

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Portuguese

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Mar 2024

On-Campus

Key Summary

    About: The Gastronomy Science and Management postgraduate degree focuses on the intersection of gastronomy, science, and management principles. It explores food systems, culinary arts, and food sustainability. The program includes practical experience and research opportunities to develop expertise in culinary innovation and management strategies.
    Career Outcomes: Graduates can pursue careers in areas like food product development, culinary management, and sustainability consulting. There's also potential for roles in hospitality management, food service operations, and food marketing or education sectors.

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Introduction

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.

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