Short Master in Gastronomy

DURATION

6 months

ECTS

20

PLACES

24

REGIME

post-labour

DEGREE

Short Master

LANGUAGES

PT/EN

The Interest in gastronomy, which is now a global phenomenon, has grown exponentially in Portugal, becoming one of the strategic vectors for the development and affirmation of the territory and national tourism. Both destinations and tourism companies are aware of the importance of gastronomy to diversify tourism and stimulate local, regional and national economic development. Gastronomic tourism includes cultural, ethical and sustainable values, based on the territory, the landscape, the sea, local culture, local products and authenticity. This course presents an integrated proposal in these current and attractive tourism contexts, placing innovation, entrepreneurship, sustainability, local development and cultural and heritage values linked to gastronomy as fundamental concepts. The development of the subjects will involve strategic partners in the area and professionals with a major impact on the market.

It counts on a team of renowned academics and professionals with consolidated experience, including Renato Cunha (chef, lecturer and entrepreneur), Hélio Loureiro (chef, gastronome and researcher), José Augusto Moreira (journalist and food critic), João Pupo Lameiras (chef, consultant and entrepreneur), Ana Monforte (expert consultant in sustainable agriculture, circular economy, sustainability and climate change), Carlos Martins (entrepreneur and expert in cultural and territorial planning and gastronomy and tourism communication projects), Mário João Silva (expert consultant in rural development and agricultural and agro-industrial production) Carlos Magalhães (oenologist, producer and oenology consultant and lecturer) and Luís Rocha (lecturer and F&B consultant).

This course has a holistic vision of gastronomy and presents a study plan integrated by modules, the last being a project, with a view to the practical application and prototyping of new products or concepts in the areas of gastronomic tourism. The course will have a team of renowned academics and professionals with consolidated experience, and its objectives are to provide trainees with skills in planning, innovation, marketing and digital communication, as well as to develop trainees' critical, creative, innovative and interdisciplinary thinking.

The course will improve the professional skills of the trainees, enhancing the evolution in their respective careers and the requalification for the beginning of other careers in the area of Gastronomy.
The preferred target audience will be professionals linked  to F&B sector, hotels or entrepreneurs in the areas of tourism, hospitality and other related areas who wish to invest in the professionalisation of their services or create their own business. It is also aimed at training other publics, such as foodies, journalists or potential investors in the sector.

The overall objectives of the course are to endow the trainees with specialized and advanced professional skills in the field of planning, innovation, marketing and digital communication in the area of Gastronomy. It also aims to develop the critical, creative, innovative and interdisciplinary thinking of the trainees and to guide the training towards the creation of new projects in the area of Gastronomy. The course will have a team of renowned and experienced academics and professionals who will promote specialised contact with the students.

Academic Period:

6 February to 12 July 2023

Monday and Tuesday 6.30pm to 9.30pm.

Exceptionally seminars and study visits may take place outside these times, although any other arrangements are subject to prior arrangement with students.

Diploma of Short Master in Gastronomy (20 ECTS) dependent on the approval in all the curricular units and delivery of the final project.

Certificate of attendance of the Short Master in Gastronomy.

Certificate of attendance by curricular units.

Scientific Area ECTS
Compulsory
ECTS
Optional
HH
History and Heritage
2
-
HR
Hospitality and Restaurants
18
-
Study Plan 2022/2023 Scientific Area ECTS
Culinary and food technology
HR
2
Gastronomic culture and heritage
HH
2
Wine and gastronomy
HR
2
Culinary innovation
HR
2
Marketing and digital communication
HR
2
Nutrition
HR
2
Project
HR
4
Environmental sustainability
HR
2
Gastronomy tourism
HR
2

In a direct relationship with the DTHC/ Department of Tourism, Heritage and Culture, REMIT/ Research on Economics, Management and Information Technologies based on a multidisciplinary and interdisciplinary perspective aims to respond to social challenges through a holistic approach involving a wide range of scientific areas such as Economics, Management, Science, Technology, Tourism, Heritage and Culture. Based on the production of advanced scientific knowledge, REMIT has a special focus on its application to the resolution of real issues and challenges, under two dimensions:

  • the understanding of the local, national and international environment;
  • the development of activities oriented towards professional practice, namely in the business world.

Renato Cunha

Coordinator of the Short Master in Gastronomy

Helena Albuquerque

Coordinator of the Short Master in Gastronomy

DTHC/ Department of Tourism, Heritage and Culture

Short Master in Gastronomy
(sm.gastronomia@upt.pt)

Renato Cunha

Coordinator of the Short Master in Gastronomy

Helena Albuquerque

Coordinator of the Short Master in Gastronomy

DTHC/ DTHC/ Department of Tourism, Heritage and Culture

Short Master in Gastronomy
(sm.gastronomia@upt.pt)

APPLICATION

100€

1 INSTALMENT

1500€

7 INSTALMENTS

215€

PLUS SCHOOL INSURANCE

Professionals in the area.

University degree in diverse areas. 

According to the European Qualifications Framework: level 3 or higher

until 31 January 2023

PARTNERSHIPS

Scroll to top