Chef and Pastry Chef Course

The Do It Better Cook and Pastry Chef Courseencourages trainees to learn and prepare different dishes with distincts aromas, flavors and characteristics, and are also provide, essential techniques for the role of cook. Through this course, trainees will be provided with knowledge regarding hygiene and food safety standards, work direction in kitchens, skills development in the structuring of menus, as well as the meals preparation.

Here you can find a professional training that bets on a 2 in 1, because in addition to the training, you will have the opportunity to attend an 200-hour internship, in real context, in a partner institution (optional).

The Cooking and Pastry Chef Courseis aimed at people passionate about the kitchen and pastry industry, professional chefs who want to deepen or update knowledge in the area.

Requirements:Minimum Age: 18 years (if the trainee is a minor, authorization from the Parent is required) | School Qualification: 9th grade or equivalent.

Program Contents (360 hours)

Module 1 | 32H– Kitchen and pastry – Provisioning and Operation in a Restaurant.

Module 2 | 16H – Capitations, technical sheets, cards and menus.

Module 3 | 24H – Preparation and confection of soups.

Module 4 | 24H – Preparation and confection of sauces and kitchen funds.

Module 5 | 16H – Preparation and confection of appetizers and entrees – Plating.

Module 6 | 48H – Preparation, confection and plating of fish and seafood (with side dishes).

Module 7 | 48H –Preparation, confection and plating of meat (with side dishes).

Module 8 | 32H – Preparation, confection and plating of traditional Portuguese cuisine.

Module 9 | 24H -International cuisine.

Module 10 | 48H – Preparation and confection of basic doughs, fillings, creams and pastry sauces.

Module 11 | 24H – Preparation and confection of traditional Portuguese sweets.

Module 12 | 24H – Confection of regional breads.

If you are still starting your professional career or have a dream to fulfill this may be the time to graduate, be Better with us!

At the end of the course, students should achieve the following goals:

• Plan and prepare the kitchen / pastry service, in order to allow the preparation of meals;
• Obtain theoretical / practical knowledge in order to be able to work professionally in this area.

Successful completion of the course gives the trainee the right to receive a Professional Training Certificate, issued by the Educational and Training Offer Information and Management System (SIGO) platform.

Professional opportunities include:

– Chef;

– Pastry Chef, cook / pastry chef, from event and catering companies;

– Professions in the areas of hotels and restaurants.