CULINARY ARTS

program
barra-artigo-topo--site-eshte-31

Course Coordination

Professor Nelson Félix - nelson.felix@eshte.pt

Professor Maria José Pires - maria.pires@eshte.pt

Professor José Pestana - jose.assuncao@eshte.pt

 

 

OBJECTIVES

 

The Advanced Training Course in Culinary Arts offers the possibility of continuing studies in the areas of Culinary Arts and Food Innovation, privileging the integration between the strong practical component and the multidisciplinary scientific component,  through working methods that promote creativity and autonomy. Specifically, it seeks to: explore advanced culinary techniques; integrate and apply concepts from technology, food design, nutrition, and food safety; develop new products, concepts, and environments applied to cooking; and encourage food professionals to maintain a constant search for technical and scientific rigor in their activities.

 

 

Target-Audience

 

The following may apply for the course:

  • Can attend the curricular year of the course professionals in the areas of food production and culinary arts, whose curriculum is recognized as relevant by the Executive Scientific Committee for the frequency of the course.
  • Holders of a bachelor's degree, preferably in Food Production in Catering or in another related area that confers skills in Culinary Arts;
  • Holders of a foreign higher academic degree conferred following a 1st cycle of studies organized according to the Bologna principles by a State adhering to this process and conferring competencies in Culinary Arts;
  • Holders of a foreign higher academic degree that is recognized as satisfying the objectives of the degree of bachelor by the Technical-Scientific Council of ESHTE and that confers competencies in Culinary Arts.

 

Skills to be promoted

 

The course aims to develop skills in the field of creation, innovation, and development of new products in the food area and in different food service contexts.

 

 

It is intended to develop the following specific skills:

  • Master food techniques and technologies, deepening knowledge of cooking, pastry and bakery;
  • Create and elaborate culinary preparations using advanced and innovative culinary techniques (Food Technology; Packaging; Molecular Cuisine; Vacuum Cooking; Cook Chill; Production techniques for ice cream, chocolates, and new textures, among others), responding to new trends in gastronomy.
  • Apply different types of ingredients and food products to cooking, in contexts that influence the new trends in cooking (contemporary cuisine, Mediterranean diet, vegetarian, and other diets);
  • Work on Food Security concepts from the point of view of the Culinary Arts;
  • Design and develop environments adapted to specific menus;
  • Develop wine and menu lists accordingly;
  • Create and develop culinary products from different types of contexts;
  • Integrate knowledge of management, marketing, and interpersonal relations in developing a business, and promoting entrepreneurship;

 

Curricular Structure;

 

  • Considering the defined objectives and the skills that are intended to be stimulated, the course was structured through a set of mandatory curricular units;
  • The course is organized by the system of credit units, in a total of 60 ECTS, and includes the frequency (with success) of a school part, with approval.

 

Evaluation System

 

  • Assessment in each of the subjects in the academic part of the course is individual in nature; this includes written work (individual or group), oral presentations, and/or other forms of assessment considered appropriate to the topics under study.
  • The evaluation result in each subject will be expressed on a scale of integers from 0 to 20 values.
  • Approval in each subject depends on obtaining a final classification equal to or greater than 10 points.
  • The classification of the academic part of the Course is calculated by the weighted average based on the ECTS, of the classifications obtained in the curricular units that constitute it.

 

 

SCHEDULE

 

The course runs on:

 

Mondays, Tuesdays, and Wednesdays from 4 p.m. to 10 p.m

 

COURSE UNITS SHEETS

 

APPLICATIONS | ASSESSMENT

 

Admission List and Ranking of Applicants | Enrolment and Registration - silvia.santos@eshte.pt

 

 

 

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 – 12:30 pm / 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% of available places.

 

 

In case of admission:

 

 Registration | 30€ 

 

 Registration | 15€ 

 

 School Insurance | 15€ 

 

 Fee | see below

 

 

Tuition Payment Methods (2026/2027):