Bachelor in Gastronomy
Monte de Caparica, Portugal
DURATION
3 Years
LANGUAGES
English, Portuguese
PACE
Full time
APPLICATION DEADLINE
Request application deadline *
EARLIEST START DATE
01 Sep 2025
TUITION FEES
EUR 485 / per month **
STUDY FORMAT
On-Campus
* exclusive presale phase
** paid over 12 months
Introduction
The Bachelor's Degree in Gastronomy was designed to train professionals capable of transforming the art of cooking into a science, combining creativity, autonomy, and rigor based on the most current scientific evidence.
With an innovative and integrated approach, this course combines the areas of Nutritional Sciences, Hotel Management, and Catering, preparing students to stand out in a sector that is constantly evolving.
Students will have the opportunity to develop skills to create unique food products and innovative menus that promote balanced and sustainable eating, respecting culture, identity, history, and gastronomic tradition.
Furthermore, this degree program relies on the collaboration of partner entities, allowing theoretical knowledge to be transformed into enriching practical experiences and preparing future professionals to face market challenges with excellence.
This certificate confers qualification in the Gastronomy Degree at the level of Bachelor (180 ECTS).
Innovative aspects of the course
- Highly qualified teaching staff, including chefs, hotel managers and researchers;
- The possibility of internships in the best companies in the sector, such as restaurants, hotels, kitchen laboratories, consultancy firms, etc.
- The only gastronomy degree in Portugal with a variety of disciplines in the area of health, allowing gastronomes to have a broader knowledge;
- The opportunity to train and develop in an international environment, promoting the exchange of experiences with different cultures as this degree has a large number of international protocols;
- Strong practical component, which values learning in practical and real contexts, promoting the integration and professionalization of students.
Program delivery
Teaching Methods
- This course stands out for its innovative pedagogical approach in which combines theoretical knowledge with a strong practical component.
- In theoretical teaching, students have classes that apply good practices in pedagogical innovation by encouraging the implementation of active teaching
- methodologies such as problem-based learning (PBL), team-based learning (TBL), seminars, and discussion of themes, among others.
- Practical classes are held in the experimental kitchen and research laboratories, using sophisticated and varied equipment.
Program Outcome
Career Opportunities
- Food production management
- Food and beverage management in restaurants and catering
- Food and beverage management in hotels
- Organization and management of gastronomic events
- Supply management in hotels, restaurants and the like
- Development of gastronomic products for companies
- Research and development in gastronomy
- Marketing and communication in gastronomy
- Wine and food tourism companies
Curriculum
1st Year
- Food composition and properties
- Occupational hygiene and safety
- History of Food and Gastronomic Culture
- Microbiology and Food Safety
- Food Chemistry
- Public Health
- Culinary techniques I
- Biochemistry of Metabolism
- Food hygiene and handling
- Nutrition and Health
- Chemical processes in food preparation and cooking
- Culinary techniques II
- Food Technology I
2nd Year
- Traditional Cuisine
- Personal development and branding
- Restaurant service management
- Marketing and Communication
- Menu planning and engineering
- Food Technology II
- Economic-financial analysis and taxation
- Contemporary Cuisine
- Supply Process Management
- Food Innovation and Sustainability
- Bakery
- Quality Systems and Sensory Analysis
3rd Year
- Controllership
- International cuisine
- Wine and food
- Customer service management
- Research methodology and statistics
- Pastry
- Ethics
- Internship