FOOD SAFETY IN CATERING

Esta é uma Formação Avançada inovadora, não existindo em Portugal nenhuma oferta de especialização nesta área, com um elevado grau de especificidade no setor da Restauração.

Este curso está estruturado de forma a disponibilizar conhecimentos científicos especializados e formar profissionais especialistas, aptos a decidir com confiança em Segurança Alimentar em Catering. Neste sentido pretende-se atribuir uma formação especializada que, dê resposta ao disposto no Regulamento CE n.º 852/2004, que entrou em vigor em 1 de Janeiro de 2006, relativo à higiene dos géneros alimentícios.

TARGET-AUDIENCE

Persons who can apply for this course:

• Company boards with responsibilities concerning maintenance and/or implementation of HACCP systems or food self-control: Operation directors, general directors, F&B directors, bosses, purchasing/savings managers or those who intended professional work in this area. Both courses work in parallel with the Master course;

• Graduates who exercise or intend to work in this area, namely: Food production, Hotelary, Nutrition, Agricultural Sciences, Agri-food, and so on;

• Graduates with important professional activities related to catering;

• Holders of a foreign higher academic degree that is recognized as meeting the objectives of the degree by ESHTE Technical-Scientific Council.

SKILLS TO PROMOTE

General:

The main goal is to train specialist professionals able to decide, with confidence, in food safety in catering, mainly in the catering area. The students should be able to identify the dangers and the risks for food safety associated with the various products and processes of the sector, to propose and implement, safely, measures aimed at their control.

In addition to these aspects, it is sought that students are qualified for the implementation of total quality systems, specifically suited to the restaurant sector, by providing fundamental tools for its operationalization.

Specifics:

• Master techniques and technologies applied to the specificities of the Catering sector
• Design and develop culinary preparations and food products suited to new tendencies and specific food diets.
• Understand the Portuguese system of quality.
• Apply operationalization tools of quality systems.
• Implement quality systems.
• Perform audits.
• Certify processes.
• Integrate sustainability concerning food safety.
• Identify dangers and risks associated with products and processes in restauration and catering.

Curricular Structure:

The Advanced Training Course in Food Safety in Catering is structured in two teaching modules concentrated in the first year:

Food Hygiene and Safety Module – structured to give our students the methodologies applied within the scope of hygiene and food safety with special attention in the catering area.

The "Audits and Certification" course confers an ISO 22000 INTERNAL AUDITOR QUALIFICATION: with a certificate to be issued by SGS Portugal, a training organisation accredited by the IQF (now DGERT) and ESHTE.

Food Quality Module – structured so as to allow the streaming of related knowledge with a total quality management framework, emphasizing, among others, tools, systems, the legal component, sustainability, and the design of new products.

Through this Advance Formation, the ESHTE gives the opportunity to attend specialized training units in areas such as Legislation and Normalization, Audits and Certification, and hygiene and health and safety at work, in a flexible format.

Therefore, these lessons, focused on the restaurant sector, taught by specialists in those taught by subject matter experts and with a high application focus, can be attended individually, or together, like an advanced graduation course. These specialized training units are aimed at those interested in the area and who base their interest on the frequency of the courses.

The student contact hours are divided into theoric, lessons theoric-practical, seminars, study hours, and practical works.

EVALUATION SYSTEM

The evaluation in each curricular unit of the school part of the course has an individual and will be realized individual or set writing workings, oral exhibitions, or other ways of evaluation considered suitable for study themes.

The evaluation result of each curricular unit will be expressed on a scale of integers from 0 to 20 value, with approbation depending on the final classification equal or superior to 10 values.

The classification of the course is calculated by the medium, weighted in function of ECTs, and of obtained from curricular units.

SCHEDULE

The course runs on: - Monday, Tuesday, Wednesday and Thursday | 18h00 to 22h00

APPLICATIONS | SELECTION CRITERIA

• 3rd round of applications| from 24 July to 1 de September 2023 - Application Notice
• 2nd round of applications | from 17 May to 17 July 2023 - Application Notice
• 1st round of applications | from 13 March to 12 May 2023 - Application Notice

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The results of the applications will be published according to the deadlines established in the application notice for each round, on the ESHTE website, in the tab dedicated to the course to which you are applying.

Information: Monday to Friday – 9 am – 12h30am / 2 pm – 5:30 pm Telephone 210 040 729/00  E-mail | info@eshte.pt

Application process: 

To complete the application process, which takes place exclusively online, the candidate must access the Applications Portal. It is necessary to access the Guide for Applicants and follow precisely the examples provided (documents can only be up to 1MB).

Application fee | 75 €

The application fee will only be returned if the course does not open. For this purpose, the candidate must keep the respective receipt. Applications will only be considered valid if payment is made within the deadline.

Errors or omissions made in filling in the online application form or the application process’s instructions are the sole responsibility of the candidate.

Documentation:

• Citizen Card or Birth Certificate
• Taxpayer Card
• Certificate of qualifications 
• Duly proven Curriculum Vitae / Portfolio
• Letter of motivation with a maximum of 500 words (mandatory)
• Letter of recommendation (optional).

Vacancies (numerus clausus)

10 Vacancies*

* The opening of the course is subject to the number of students enrolled in a similar master's course

Ranking criteria

The ranking criteria will only be applied if the number of candidates exceeds the defined numerus clausus.

Applications will be evaluated by the Scientific and Executive Committee of the Master’s in Innovation in Culinary Arts, which will decide on each interested party's situation, defining the corresponding credits and study plans.

On the other hand, candidates will be selected by the Scientific and Executive Committee of the  Master’s in Innovation in Culinary Arts, based on the following criteria:

1. Classification obtained in undergraduate or postgraduate courses, advanced training, or equivalent;
2. Curriculum vitæ and/or portfolio of the candidate, namely academic, scientific, and technical;
3. Letter of motivation with the statement of objectives;
4. Result of individual interview, when deemed necessary by the Scientific and Executive Committee of the Master in Innovation in Culinary Arts.

Preference will be given to former students of undergraduate and Postgraduate, Advanced Training (or equivalent) courses at ESHTE and executives from companies or public bodies with more than two years of professional experience, up to a limit of 30% available places.

In case of admission:

 Registration | € 30

 Registration | € 15

 School Insurance | € 15

 Fee | see below

Tuition Payment Methods (2022/2023):

• Rules for Payment of Advanced Training Fees | 2022-2023

Fees Advanced Training Courses 2023-24