Innovation in Culinary Arts

Presentation
The Masters Degree in Innovation in Culinary Arts brings together a strong hands-on approach with a multidisciplinary component, relying on working methods that privilege creativity and autonomy. It aims at: exploring advanced culinary techniques; integrating and applying concepts of technology, food design, nutrition and food safety; developing new products, concepts and environments applied to the culinary field; and stimulating food professionals to maintain technical and scientific rigour in their activities/performance.

Target Population

  • Holders of a 1st Cycle Degree diploma, preferably in Cookery and Food Production or in a similar area, that has provided the prospective candidate with previous training in culinary arts;
  • Holders of a 1st Cycle Degree diploma, or an equivalent degree awarded by a foreign higher education institution according to the principles of the Bologna declaration, that has provided the prospective candidate with previous training in culinary arts;
  • Holders of an academic degree diploma awarded by a foreign higher education institution that is recognised as equivalent to a 1st Cycle Degree by ESHTE’s Scientific and Technical Council and that has provided the prospective candidate with previous training in culinary arts
  • Food production and culinary arts professionals whose CV is recognised as relevant by the coordinating and executive committee may be admitted to the 1st year of the degree (awarded with a certificate).


General Skills
To create and develop new and innovative products in different food service contexts.

Specific Skills

  • To master food techniques and technologies, namely in cooking, pastry and bakery;
  • To be able to use advanced and innovative techniques in culinary arts that respond to new food trends (food technology; packaging; molecular cooking; vacuum cooking; cook chill; techniques used in producing ice-cream/sorbets, chocolates and new textures, among others);
  • To apply different types of ingredients and food products to culinary arts, according to new food trends;
  • To understand food safety from the point of view of culinary arts;
  • To create environments adapted to specific menus;
  • To develop and pair wine menus with food menus;
  • To create and develop culinary products from/in different contexts
  • To transfer knowledge related to the areas of management, marketing and interpersonal relations to entrepreneurial business development.


Curriculum

Students who complete the module on “Physiology of Taste and Sensorial Analysis” will be awarded with a Certificate in Statistics in Sensorial Analysis issued by ESHTE and ControlVet.
The modules will run simultaneously throughout the semesters, in groups of 2 to 4 modules. Admitted candidates may complete individual modules and will be awarded with a certificate upon successful completion.

Enrollment in Individual Modules (admission subject to interview).
Modules:
Advanced Culinary Techniques | 650€
Culinary Application of Food Products | 650€
Menus and Wines | 650€
Food Design | 325€
Taste Physiology and Sensorial Analysis | 325€
For more information about the schedule of these modules, please contact the coordinating and executive committee.
 
Application and Enrollment
For more information, please contact the Communication and Events department – gab.comunicacao@eshte.pt
 
Numerus Clausus: 20

Academic Calendar and Schedule
To be defined

Location
Classes will take place predominantly at ESHTE, though some modules may be taught outside the school premises.