Our course guarantees skills for: Prepare the table service according to the characteristics of the service to be performed. Proceed to the reception and service of customers. Run the different table services. Perform table and bar service in special situations. Comply with safety and personal hygiene rules. Knowing how to identify the materials and equipment of the restaurant and bar. Know the delicacies. Know the drinks. Have knowledge of compositions or mixed drinks.
The Auxiliary Pharmacy Technician is the professional who performs, under the control and supervision of the Technical Director of the pharmacy, auxiliary functions in the pharmaceutical area, in accordance with the applicable regulations and standards of safety and health at work and quality.
An eye optician’s assistant has the following functions: Meet and analyze customer needs; Advise customers on the best choice of products; Interpret ophthalmology / optometry / orthoptics prescriptions; Make the necessary measurements for the assembly of the glasses; Prepare, assemble and adapt optical articles intended to compensate for visual problems; Repair glasses and perform preventive maintenance of equipment; Control of workshop executions in order to guarantee the quality of vision; Sell ophthalmic lenses, frames, contact lenses, their accessories and other optical equipment; Ensure after-sales service, receiving and forwarding complaints.
The Dental Assistant course aims to train professionals capable of providing support to Dentists and other professionals in the area, namely accompanying patients before, during and after treatments and consultations; collaborate in cleaning and disinfecting spaces and materials; prepare clinical procedures, manage stocks, provide administrative support, among others.
The Veterinary Medicine Assistant Course is intended for those who want to become a qualified professional with skills and abilities to assist veterinarians in the provision of health and hygiene care to companion animals, equidae, livestock species, birds and reptiles.
Cruise Academy includes a set of trainings that allow you to be able to work on board a cruise ship, river or ocean.
After the training is completed, trainees will have the possibility to work on a River or Ocean Cruise in Portugal and Europe.
What’s included? Technical Training in Hotel and Tourism in Cruises: Reception, Housekeeping and Restaurant and Bar.
Created by training and recruiting experts from leading cruise lines, the Cruise Diploma course is designed to help job seekers on river and ocean cruises acquire the knowledge, skills and understanding they need before they can afford any chance. ensure a position in this highly competitive sector.
The restaurant/bar course is a professional course that allows the student, after completing the course, to organize, prepare and execute the restaurant/bar service, respecting hygiene and safety standards, in restaurant and beverage establishments, integrated or not in hotel units, in order to guarantee quality service and customer satisfaction.
Our course guarantees skills for:
– Prepare the table service according to the characteristics of the service to be performed.
– Proceed to welcome and serve customers.
– Perform the different tableware – English, French, American and Russian.
– Perform table service in special situations – breakfasts, room service, banquets, buffets and special services.
– Respect the rules of safety and personal hygiene.
– Know how to identify the materials and equipment of the restaurant and bar.
– Know the delicacies.
The Store Seller is the professional responsible for selling the product or service of a commercial establishment. He must understand the behavior of the consumer, performing from customer service, through sales and negotiation techniques, with the main focus on making the sale and retaining the customer.
Dedicated to Culinary Art
Course that certifies students at the end of the training of technical and practical knowledge (Kitchen) to enter the Job Market, specifically for Hotels, Luxury Cruises and Restaurants.
The Intensive Cooking Course has the Basics of Cooking as its Main Contents, aiming at the Production Planning, preparation and supply. Detailed approach to techniques and International Cuisine.
Includes the manual HACCP – Hazard Analysis and Critical Control Points, or in English Hazard Analysis and Critical Control Point – food safety management system.
Through the Cooking Course you will be able to develop fundamental knowledge about the most common techniques, and know and apply the basics of cooking, essential for professional success, namely: correctly applying cuts; properly prepare broths and sauces; apply conservation methods; to develop a cook’s basic recipe; and keep up with new trends in modern cuisine, as well as the principles of traditional cuisine.
This course aims to create knowledge bases of the English language and is aimed at trainees with little or no skills acquired in this area. It can also be useful for students with some knowledge of English assimilated years ago and who need a “refresher” or who do not feel confident to advance to a higher level.