Restaurant and Catering Management

Bachelor’s Programme

In the undergratuate in Restaurant and Catering Management is used a method of teaching and learning based on the development of skills crucial to prepare professionals who are able to adapt to the continuous changes observed in the restaurant industry.Training managers for the restaurant and catering industry which prepares professionals who are perceptive and proficient both in scientific/technical terms to address a number of significant changes in the sector evolution of the profile and motivations of demand technological developments sector organisation and evolution of the labour market.Identifying and understanding the dynamics of restaurant industry development in its historical sociological economic environmental contexts as well as its essential bibliographic support.Understanding the importance of restaurant industry in contemporary societies and its contribution to tourism.Analysing the major theories of management and applying them according to their suitability to specific situations in the field of restaurant industry.

Certified by UNWTO TedQual da Organização Mundial do Turismo

Programme Coordinator

Carla Isabel Santos de Sousa Bento
carla.s.bento@ipleiria.pt

Reference

L131

School

Tourism and Maritime Technology

City

Peniche

Language

Portuguese

Type

Morning & Afternoon

Length

6 semesters

Vacancies

General contingent 25
International student contingent 4

DGES certification

Link to Registration

Objectives

Programme

Provide knowledge and essential skills, with the intention of organizing and strategically structure the sector for future challenges in the restaurant industry;
Qualify professionals able to dominate the management, organization of technical and direction of restaurants, catering enterprises, hotels and food production enterprises;
Promote the development and mastery of technical and scientific skills in food control areas, the level of its confection, plating and service;
Promoting a culture of rigor and motivation contributing to the differentiation of the food and beverage manager through the acquisition of specific skills and techniques for the implementation of a quality service;
Increase notoriety of companies in the sector with the collaboration of graduates in Restaurant and Catering Management with the implementation of knowledge and skills acquired throughout their education in the degree.

Study Plan

ECTS: 180

1st Year
2nd Year
3rd Year

1st Year
ID	Name	Semester	ECTS	Length
2131001	Management Funamentals	1st Semester	6	45 h
2131002	Nutrition and Dietetics	1st Semester	5	45 h
2131003	Quantitative Methods	1st Semester	6	60 h
2131004	<br>Introduction to Hospitality & Tourism	1st Semester	6	60 h
2131005	English for the Restaurant Industry I	1st Semester	4	45 h
2131039	Elective I	1st Semester	3	30 h
Spanish for the Restaurant Industry I German I
2131008	Accounting & Financial Analysis	2nd Semester	6	60 h
2131009	Introduction to Catering and the Restaurant Industry	2nd Semester	6	60 h
2131010	IT Applied to the Restaurant Industry	2nd Semester	6	45 h
2131011	Food Science	2nd Semester	5	45 h
2131012	English for thee Restaurant Industry II	2nd Semester	4	45 h
2131040	Elective II	2nd Semester	3	30 h
Spanish for the Restaurant Industry II German II

2nd Year
ID	Name	Semester	ECTS	Length
2131015	Kitchen Practice I	1st Semester	4	45 h
2131016	Bar Practice	1st Semester	6	60 h
2131017	Food Hygiene	1st Semester	5	45 h
2131018	Marketing for the Restaurant Industry	1st Semester	6	60 h
2131019	Accounting Management	1st Semester	6	60 h
2131020	English for the Restaurant Industry III	1st Semester	3	30 h
2131021	Kitchen Practice II	2nd Semester	4	45 h
2131022	Restaurant Practice I	2nd Semester	5	45 h
2131023	Oenology	2nd Semester	6	60 h
2131024	Budget Management for the Restaurant Industry	2nd Semester	6	60 h
2131025	Food and Beverage Management I	2nd Semester	6	60 h
2131026	English for the Restaurant Industry IV	2nd Semester	3	30 h

3rd Year
ID	Name	Semester	ECTS	Length
2131027	CatCatering and Banqueting	1st Semester	6	60 h
2131028	International Gastronomy	1st Semester	4	45 h
2131202	Food and Beverage Management II	1st Semester	4	45 h
2131030	Gastronomy and Wine	1st Semester	6	45 h
2131203	Labour Law	1st Semester	5	45 h
2131032	Food Safety and Quality Management	1st Semester	5	45 h
2131204	Menu Engineering	2nd Semester	5	45 h
2131205	Design Applied to the Restaurant Industry	2nd Semester	5	49 h
2131035	Human Resource Management	2nd Semester	4	45 h
2131206	Event Planning and Organization	2nd Semester	4	30 h
2131209	Elective III	2nd Semester	12
Project and Entrepeneurship Internship

Entry Requirements

Provas de Ingresso
Uma das seguintes provas:
(04) Economia
(17) Matemática Aplicada às Ciências Sociais
(18) Português

Consulte a Deliberação, fixada para cada ano letivo, que estabelece a correspondência entre os exames nacionais do ensino secundário e as provas de ingresso no Portal da Direção-Geral do Ensino Superior.

Preferência regional
Área de influência: Coimbra, Leiria, Lisboa e Santarém
Vagas: 40%

Outros acessos preferenciais
Cursos com acesso preferencial: 716, 727, 733, G31, G37, G56, P51, P91, P96, S54, S55, S56, S57, S58, S59, S67, S78, T40
Vagas: 20%

Classificações mínimas
Nota de candidatura: 100 pontos
Provas de ingresso: 95 pontos

Fórmula de cálculo
Média do secundário: 65%
Provas de ingresso: 35%

Estudante internacional
Todas as informações relacionadas com a candidatura do Estudante Internacional ao IPLeiria devem ser consultadas na página de Candidaturas de Estudantes Internacionais

Accreditation

State: Accredited
Number of years of accreditation: 1
Publication date: 08-05-2017

A3ES Accreditation

A3ES Sel-Assessment Report

More Information

Contacts
E-mail: estudante.internacional@ipleiria.pt

Application Fee

60€

Enrolment Fee

General contingent 30 €
International student contingent 100 €

Tuition Fee

General contingent 697 €
International student contingent 3000 €