Culinary Arts

Culinary Art & Hotel Management

About The Course

Our Culinary Art & Hotel Management Course offers an exciting combination of hands-on cooking, baking, food & beverage management, and hotel operations. This course is designed for aspiring chefs, hospitality professionals, and entrepreneurs who want to build a successful career in the food & hospitality industry.

  • ✅ Professional Culinary Skills
  • ✅ Hotel Operations & Management
  • ✅ Internship & Real Industry Training

Detailed Course Syllabus

Module 1: Introduction to Hospitality & Culinary Arts
  • Overview of the global hospitality and tourism industry
  • Culinary arts and hotel management
  • Professional ethics and workplace behavior
  • Basics of hospitality operations
Module 2: Culinary Fundamentals
  • Kitchen organization, hygiene & safety standards
  • Cooking methods: boiling, roasting, grilling, sautéing, baking
  • Knife skills & equipment handling
  • Stocks, sauces, soups, seasoning basics
Module 3: International & Regional Cuisine
  • European, Mediterranean, Asian cuisine essentials
  • Fusion cooking and modern trends
  • Menu planning & recipe development
  • Food plating & culinary aesthetics
Module 4: Baking & Pastry Arts
  • Bread, pastries & dessert fundamentals
  • Cakes, cookies & confectionery
  • Chocolate work & sugar artistry
  • Modern dessert plating techniques
Module 5: Food & Beverage Management
  • Restaurant & catering operations
  • Wine, spirits, coffee & tea service
  • Bar operations & mixology intro
  • Food cost control & menu pricing
Module 6: Hotel Operations & Front Office
  • Structure of hotel departments
  • Guest relations & customer service
  • Reservation systems & PMS software
  • Handling complaints & service recovery
Module 7: Housekeeping & Facility Management
  • Housekeeping operations & standards
  • Room preparation & hygiene protocols
  • Facility maintenance & safety
  • Sustainability practices in hospitality
Module 8: Hospitality Marketing & Digital Strategies
  • Branding & positioning for hotels
  • Social media & digital marketing
  • Event planning & banquet management
  • Revenue management & sales strategies
Module 9: Financial & HR Management
  • Budgeting, forecasting & cost control
  • Leadership & team management
  • Recruitment, training & staff retention
  • Legal aspects of hospitality
Module 10: Internship / Practical Training
  • Hands-on kitchen & hotel training
  • Rotational department experience
  • Real-world exposure & standards
  • Customer service excellence

Final Project & Certification

Capstone Project: Create and present a business plan for a restaurant, café, or hotel concept.

Portfolio: Culinary creations and management projects.

Certification: Professional certificate upon successful completion.

Learning Outcomes

Master Cooking & Baking Techniques
Manage Hotel & Restaurant Operations
Deliver Excellent Customer Service
Plan Menus, Control Costs & Market Businesses

ETIA EDUCATION

ETIA-Education Language Program organized by ETIA - Associação Europeia de Comércio e Investimento, underscores the association’s mission to support expatriates and immigrants in seamlessly integrating into Portuguese society.

Contact

Centro Commercial Mouraria
Rua Da Mouraria 2nd Andar, Lj 113, 1100-364 Lisbon, Portugal

+351964697370

education@eutia.org

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