AUXILIARY PHARMACY TECHNICIAN
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.
AESTHETICS and SPA
The aesthetics and wellness sector appears in terms of future prospects as one of the 10 strategic products for the development of tourism in Portugal, taking into account the major trends in international demand in the area of SPA.
DENTAL MEDICINE ASSISTANT
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.
CRUISESHIPS DIPLOMA
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.
HOTEL HOUSEKEEPER
Through targeted training, trainees will be able to perform the functions of floor maid/housekeeper and housekeeper with a global view of the process, always in accordance with the specifics and requests of each hotel unit.
CABIN ASSISTANT
Through targeted training, trainees will be able to perform the functions of floor maid/housekeeper and housekeeper with a global view of the process, always in accordance with the specifics and requests of each hotel unit. – river or ocean ship.
CHEF
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.
