Professional Higher Technical Course in Catering and Beverage ISAG - European Business School

GENERAL DESCRIPTION OF THE COURSE

This course aims to train professional senior technicians in catering and beverages, who, autonomously or guided, are capable of directing, coordinating and controlling the activities and operations of food and beverage services (Food and Beverage), integrated or not in hotel units, guaranteeing the quality of the service, the optimization of resources and the maximization of business profitability. It teaches the areas of Restaurant and Bar in an integrated way, incorporating the best international practices and experiences and a growing approach to the needs and expectations of the business market.It provides the labor market with specialized professionals who have the skills to manage companies in the food and drink sector.LEARNING OUTCOMES/MAIN ACTIVITIES

a) Supervise, coordinate, control and organize the activities and operations of food and beverage services (Food & Beverage);

b) Manage operations in Food and Beverage establishments;

c) Plan and structure menus and calculate the associated costs;

d) Plan and develop the strategy for promoting and marketing the food and beverage (F&B) service, ensuring quality and customer orientation;

e) Plan, coordinate and organize F&B operations, ensuring the quality of services;

f) Manage the financial results of the F&B service;

g) Control the quality of service and interaction with the customer.

PROFESSIONAL OUTCOMES:

Business Management (administration and management) | Commercial Director | Chef of Restaurant and Bar | Chef | Responsible for Quality, Hygiene and Food Safety | Responsible for the Promotion and Commercialization of the Food and Beverage Service.

LANGUAGE OF TEACHING: Portuguese

COURSE CONTENTS

1ST YEAR
1st semester
- Applied Economics
- Fundamentals of Management
- Food and Beverage Management and Control
- Spanish Language
- English Language
- Cooking and Pastry Techniques l

2nd semester
- Enogastronomy
- English Language Applied to Catering Industry
- Nutrition, Hygiene and Food Safety
- Portuguese and Business Communication Techniques
- Restaurant and Bar Techniques I
- Information Technologies

2ND YEAR
1st semester
- Behavior and Organizational Ethics
- Financial Accounting
- Touristic and Digital Marketing
- Catering Operations
- Cooking and Pastry Techniques II
- Restaurant and Bar Techniques II

2nd semester
- Internship

PROFESSIONAL OUTINGS

Business Management (administration and management) | Commercial Director | Chef of Restaurant and Bar | Chef | Responsible for Quality, Hygiene and Food Safety | Responsible for the Promotion and Commercialization of the Food and Beverage Service.