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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..

 

Full-time
Accredited for: 6 in
10/05/2016

Consult reports www.a3es.pt

345 Management and administration
Number: R/A-Cr79/2016
Date:
01/01/2001
No. dispatch/concierge: DESPACHO N.º 11387/16 (2.ª SÉRIE), 22/09
Date:
22/09/2016
1º Year
Curricular unit Period ECTS
Communication 1st Semester 4.0
Hygiene and Safety 1st Semester 4.0
Information and Technological Communication 1st Semester 4.0
English for Foodservice I 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 Foodservice II 2st Semester 4.0
Systems and Equipment 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 Foodservice I (optional) 2st Semester 4.0
French for Foodservice I (optional) 2st Semester 4.0
2º Year
Curricular unit Period ECTS
Economics 1st Semester 4.0
Oenology 1st Semester 3.0
English for Foodservice 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 Foodservice 1st Semester 4.0
Spanish for Foodservice II (optional) 1st Semester 4.0
French for Foodservice 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 Foodservice IV 2st Semester 4.0
Marketing for Foodservice 2st Semester 5.0
Food and Beverage Management II 2st Semester 5.0
3º Year
Curricular unit Period ECTS
Work placement 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 Foodservice V 2st Semester 4.0
Food and Catering Law 2st Semester 3.0
Business Etiquette 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

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