Início / Gastronomia e Artes Culinárias
One of the central issues in the creation of the Gastronomy and Culinary Arts degree is the need to distinguish between two terms that are sometimes used interchangeably – cookery and gastronomy. Cookery refers to the art of cooking and is part of gastronomy, which encompasses aspects such as drinks (e.g., wine), raw materials and cultural elements.
Gastronomy and cookery are similar in that they both refer to a body of knowledge and practices related to the art of cooking, recipes, ingredients, techniques, methods and how they have evolved over time. Gastronomy entails cultural meanings, the natural environment from which food is obtained and how it is used, as well as the social and cultural aspects involved in the relationship.
On the other hand, more and more tourists are travelling for gastronomic reasons and are more curious about exploring rural and sustainable offers, discovering natural and ethnographic heritage, immersive experiences and creative tourism and there is greater ethical awareness of the impacts on tourist destinations. Consequently, the Gastronomy and Culinary Arts degree is based on four main pillars: Culinary Arts, Culture, Wines and Tourism.
This course provides training in Hospitality and Tourism, one of the most dynamic sectors in Portugal where job creation is most visible, with employment rates of around 90%. It is therefore particularly important to produce professionals that are able to respond to these new tourists who are travelling for gastronomic reasons and are more curious about taking advantage of rural and sustainable offers, exploring natural and ethnographic heritage, having immersive and creative tourism experiences, with greater ethical awareness of the impacts on tourist destinations.
CNA – candidates with a secondary education qualification or a legally equivalent qualification
In pursuit of the mission of polytechnic higher education, 50% of places are earmarked for students by region and 30% by qualifications, with a series of vocational education courses in business science so that students can access the Gastronomy and Culinary Arts programme.
It is worth noting that places are reserved for Specialised Technological Course (CET) holders in the areas the course is relevant to, which are set annually for application purposes.
Specific exams:
(11) History or
(18) Portuguese or
(04) Economics
Aims
The aim of the Gastronomy and Culinary Arts study cycle is for students to acquire the skills to leverage and market integrated food and wine products. This should take into account the endogenous resources of the region, combined with its culture, history and gastronomic traditions, in order to preserve regional/national identity and raise awareness of sustainable production and marketing, which is closely related to tourist demand.
The course aims to train professionals to be able to:
Graduates will be able to engage in the following professional activities:
Once they have completed their Bachelor’s Degree in Gastronomy and Culinary Arts, students can choose to join the labour market or continue their academic career at IPVC, on the Master’s Degree Course in Tourism and Innovation, or on another second cycle or postgraduate course related to their area of vocation/specialisation, at IPVC or another higher education institution.
| Curricular Unit | Area | Type | Contact hours | ECTS | PUC |
|---|---|---|---|---|---|
| Technical French | ADH | S1 | TP:32.00 | 3.00 | |
| History and Anthropology of Food | CPS | S1 | T:64.00 | 6.00 | |
| Technical English | ADH | S1 | TP:32.00 | 3.00 | |
| Cooking Techniques & Operations | CDTL | S1 | TP:24.00 | PL:40.00 | 6.00 | |
| Principles of Tourism | CDTL | S1 | TP:64.00 | 6.00 | |
| Production and raw materials | CAV | S1 | TP:32.00 | PL:32.00 | 6.00 | |
| Portuguese Gastronomic Cultural | CDTL | S2 | T:64.00 | 6.00 | |
| Digital Marketing | OLM | S2 | TP:32.00 | PL:32.00 | 6.00 | |
| Pastry-Bakery Techniques | CDTL | S2 | TP:24.00 | PL:40.00 | 6.00 | |
| Food Processing and Preservation Technologies | EA | S2 | TP:32.00 | PL:32.00 | 6.00 | |
| Gastronomic Tourism | CDTL | S2 | TP:32.00 | PL:32.00 | 6.00 |
| Curricular Unit | Area | Type | Contact hours | ECTS | PUC |
|---|---|---|---|---|---|
| Portuguese Cuisine I | CDTL | S1 | TP:24.00 | PL:40.00 | 6.00 | |
| Creative Gastronomic Destinations | CDTL | S1 | TP:32.00 | PL:32.00 | 6.00 | |
| Higine and Food Safety | EA | S1 | TP:32.00 | PL:32.00 | 6.00 | |
| Physical Properties of Food | EA | S1 | TP:32.00 | PL:32.00 | 6.00 | |
| Digital Storytelling of Gastronomy | CDTL | S1 | TP:32.00 | PL:32.00 | 6.00 | |
| Food Sensory Analysis | EA | S2 | TP:32.00 | PL:32.00 | 6.00 | |
| Portuguese Cuisine II | CDTL | S2 | TP:24.00 | PL:40.00 | 6.00 | |
| Internacional Gastronomic Culture | CDTL | S2 | T:64.00 | 6.00 | |
| Gastronomic Events and Protocol | CDTL | S2 | TP:32.00 | 3.00 | |
| Gastronomic Services and Networking | CDTL | S2 | TP:24.00 | PL:30.00 | 5.00 | |
| Gastronomy, Art and Design | ADH | S2 | TP:18.00 | PL:24.00 | 4.00 |
| Curricular Unit | Area | Type | Contact hours | ECTS | PUC |
|---|---|---|---|---|---|
| Food and Human Nutrition | EA | S1 | TP:64.00 | 6.00 | |
| Sustainable food | EA | S1 | TP:32.00 | 3.00 | |
| International Cuisine I | CDTL | S1 | TP:24.00 | PL:40.00 | 6.00 | |
| Sustainable business models in micro-businesses | OLM | S1 | TP:64.00 | 6.00 | |
| Wine Heritage and Enology | CAV | S1 | TP:32.00 | PL:32.00 | 6.00 | |
| Cutting-Edge Cooking Techniques | CDTL | S1 | TP:8.00 | PL:24.00 | 3.00 | |
| International Cuisine II | CDTL | S2 | TP:24.00 | PL:40.00 | 6.00 | |
| Techniques of Wine Service and Fine Dining | CDTL | S2 | TP:18.00 | PL:36.00 | 5.00 | |
| Restaurant Systems | CDTL | S2 | TP:24.00 | PL:18.00 | 4.00 | |
| Professional Training | CDTL | S2 | E:381.00 | OT:24.00 | 15.00 |