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Food and Beverage Internship 2017/2018

  • 7 ECTS
  • Taught in Portuguese
  • Final Assessment


At the end of the training period, students should be able to:
a. Ensure the practical application of the learnt subjects in UPT;
b. Assess their interest of the craft and willingness to perform different tasks;
c. Assert their personality and ability to adapt to new situations;
The unit allows UPT to maintain profitable and lasting connections with public, private and associative sectors of tourism, hospitality,
catering, food and and beverage industry, and enhance its reputation as an entity of future professionals.

Recommended Prerequisites

There are no prerequisites.

Teaching Metodology

Practical training accompanied by Food & Beverage professionals and others.
Preparation and presentation of a probation report, containing:
a. Presentation and characterization of the host unit;
b. Internship program that has been determined;
c. Activities developed;
d. Knowledge acquired and support he received from the host unit;
f. Explanation of specific characteristics of the work performed on the host unit;
g. Critical perspective on the work processes of the host unit, with proper reasoning and argumentation;
h. Matching the tasks performed and the syllabus taught in the Hospitality Management Course of UPT.

Body of Work

The host unit suggests an individualized internship program the student, according to the guidelines provided by the University, establishing work areas, transition between departments, dates and contracting.

Recommended Bibliography

Curricular Internship Regulation -

Weekly Planning

Training sessions will be administered for the internship, in joint and individual meetings with the students.

Demonstration of the syllabus coherence with the curricular unit's objectives

Upon start of the traineeship, the student will have had basic training in the area of food & beverage, being able to observe the reality of the unit where he is integrated, grasp the functioning of the department and act in accordance with the basic principles transmitted in class. By exercises done in class, he will have the capacity to understand the results of the hotel, analyze critical points of improvement and to report critical and constructively. He will Put himself in a real work situation, solidifying the knowledge learned in theory.

Demonstration of the teaching methodologies coherence with the curricular unit's objectives

Application of theoretical knowledge adapted to different realities of each hotel. Direct evaluation of knowledge application.

relevant generic skillimproved?assessed?
Achieving practical application of theoretical knowledgeYesYes
Adapting to new situationsYesYes
Analytical and synthetic skillsYesYes
Balanced decision making Yes
Commitment to effectivenessYes 
Commitment to qualityYes 
Creativity Yes
Cultural awarenessYes 
Ethical and responsible behaviourYes 
Event organization, planning and managementYes 
Foreign language proficiencyYesYes
Initiative and entrepreneurship capability  
IT and technology proficiency Yes
Problem Analysis and AssessmentYesYes
Relating to others Yes
Research skillsYes 
Self-assessment Yes
Understanding multiculturalism and valuing diversityYesYes
Working in international context  
Written and verbal communications skillsYesYes
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