C.Te.S.P. in Gastronomy, Tourism and Welfare

Objectives and skills

Design, plan and execute, alone or under the guidance way, activities related to hotel, spas thermal, and catering units, namely in the areas of accommodation, reception, food and beverages, commercial management, marketing, and event organization.

Main activities

Developing gastronomic products in a sustainable way;

Measure and characterize the physical-chemical and sensory properties of food;

Develop techniques in the area of food hygiene and safety;

Propose and implement targeted improvement measures in the area of nutrition and dietetics;

Participate in the activities of management of tourist companies (reception of clients, management of goods and services);

Planning and organizing events;

Organize, promote and disseminate local and regional tourism resources;

Advise and plan leisure and wellness activities;

Promote health and physical and mental well-being;

Recommend Portuguese regional food;