Destaques

UMa LANÇA UM NOVO GUIA

UMa LANÇA UM NOVO GUIA

O Guia do Aluno foi disponibilizado em versão digital a partir do ano letivo 2011|2012. Os motivos para esta alteração aliam a necessidade de contenção orçamental, o fator ambiental e, fundamentalmente, a atratividade pelas Tecnologias de Informação e Comunicação por parte do nosso público-alvo, fruto do seu dinamismo e facilidade de disseminação.

Artigos

CTeSP - Cooking and Food Production

CTeSP - Energy Rehabilitation and Building Conservation

Higher School: Technologies and Management

Degree Code: T019
University Code: 1300
2 curricular years

Degree Director:

e-mail:

This course aims to train professionals who develop, organize and carry out food preparation and cooking activities, following the evolution and creativity trends at the level of cuisine and gastronomy, whilst respecting the principles of seasonality, nutrition and food hygiene.

Schedule

Mixed Schedule

Admission Requirements

+ Holders of a secondary education course or legally equivalent qualification;

+ Those who have passed the specially designed exams (required for this course) to evaluate the capacity of students over 23 years old to attend higher education, under Decree-Law No. 64/2006, of March 21, amended by Decree-Laws no. 113/2014 of 16 July and 63/2016 of 13 September;

Holders of a technological specialization diploma, of a higher technical professional diploma or of a higher education degree;

Students who complete secondary vocational training courses or equivalent in schools and in other entities operating in network with a polytechnic institution have priority in the filling of up to 50% of the vacancies that are set for the Higher Professional Technical Courses.

APPLICATIONS 2017/2018

ONLINE APPLICATION FORM

a. Registration in the specially designed exams to evaluate their capacity to attend Higher Professional Technical Courses, of candidates with a secondary education course, but without the relevant field for the course to which he/ she intends to apply: August 16 to 28, 2017;

b. Application to the Higher Professional Technical Courses (CTeSP): 1st call: August 29 to September 12, 2017 | 2nd call (only for the remaining openings): October 02 to 05, 2017;

c. Posting of the provisional placement list: 1st call: until September 19, 2017 | 2nd Call (only for the remaining openings): until October 10, 2017;

d. Deadline for complaints (exclusively at the GAE): 1st call: September 20 to 21, 2017 | 2nd call (only for the remaining openings): October 11 to 12, 2017;

e. Posting of the final placement list: 1st call: until September 22, 2017 | 2nd call (only for the remaining openings): until October 13, 2017;

f. Enrolment period/ Registrations / (only via Infoalunos): 1st call: September 23 to 30, 2017 | 2nd call: October 14 to 17, 2017;

g. Freshman Reception: October 2, 2017;

h. Beginning of 1st year classes: October 2, 2017;

Required Documents:

  1. Qualifications Certificate (with indication of the final grade, completed courses and classification obtained);
  2. Supporting document of the conditions set forth in item 4 of the Public Notice.

Selection and ranking of candidates

a. Holders of a secondary education course or legally equivalent qualification in fields relevant to the CTeSP, taking into account the final course grade;

b. Holders of a secondary education course or legally equivalent qualification in fields relevant to the CTeSP, taking into account the final course grade, followed by the number of completed subjects in fields relevant to the CTeSP for which the candidate is applying;

c. Students aged 23 or over, taking into account the final classification obtained in the specially designed exams to evaluate the capacity to attend higher education in the fields relevant to the CTeSP for which the candidate is applying;

d. Holders of a Technological Specialisation diploma aiming at their professional retraining, taking into account the final course grade;

e. Holders of a higher professional technical diploma aiming at their professional retraining, taking into account the final course grade;

f. Holders of a higher education degree aiming at their professional retraining, taking into account the final degree.

Openings

20

Unidades Curriculares e ECTS

Degree Plan - List

1º Year Scientific Area Level F A Semester T TP PL S E OT ECTS
Tecnologias de Informação e Comunicação  Informatics from the User Point of View  Basic      S1 60.00 5.0
Língua Inglesa  Foreign Tongues and Literatures  Basic      S1 60.00 6.0
Higiene Alimentar  Food Industries  Basic      S1 30.00 30.00 5.0
Fundamentos da Ciência dos Alimentos  Food Industries  Basic      S1 15.00 30.00 4.0
Princípios de Organização e Gestão  Management and Administration  Basic      S1 45.00 4.0
Técnicas de Cozinha  Hotels and Restaurants  Basic      S1 20.00 40.00 6.0
Métodos Quantitativos Aplicados  Statistics  Basic      S2 45.00 4.0
Nutrição  Therapy and Rehabilitation  Basic      S2 20.00 40.00 6.0
Conservação e Tecnologia de Alimentos  Food Industries  Basic      S2 10.00 50.00 5.0
Gestão de Alimentos e Bebidas  Management and Administration  Basic      S2 20.00 40.00 5.0
Cozinha Sazonal e Criativa  Hotels and Restaurants  Basic      S2 5.00 40.00 4.0
Cozinha Portuguesa  Hotels and Restaurants  Basic      S2 5.00 55.00 6.0
2º Year Scientific Area Level F A Semester T TP PL S E OT ECTS
Enogastronomia  Hotels and Restaurants  Basic      S1 10.00 50.00 6.0
Segurança Alimentar  Food Industries  Basic      S1 10.00 35.00 4.0
Pastelaria  Food Industries  Basic      S1 5.00 55.00 5.0
Design Aplicado à Culinária  Hotels and Restaurants  Basic      S1 15.00 30.00 4.0
Projecto de Inovação Culinária  Hotels and Restaurants  Basic      S1 60.00 5.0
Cozinha Internacional  Hotels and Restaurants  Basic      S1 5.00 55.00 6.0
Estágio  Hotels and Restaurants  Basic      S2 720.00 30.0
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