Here, from menu to flavors, everything is thought out and prepared by the students of the bachelor’s degree in Catering and Food Service and by the students of the Short Cycle Course (CTeSP) of Culinary Arts and Food Production. Room service is provided by students of the bachelor’s degree in Restaurant, Catering and Hotel Management.

In the plans of the aforementioned courses, there are different curricular units representing several themes that are reflected in the delicacies to be served: the aim is to equip students with the knowledge that will allow them to prepare dishes from the various Gastronomic Regions of Portugal, as well as from International Gastronomy, while maintaining respect by the flavors and traditions of each one, always in the context of a real work environment, which facilitates subsequent experiences, whether in internships or insertion in the job market.

In the curricular units of Operation and Restaurant Service and Operation and Bar Service, in practical terms, students develop content related to the preparation of the restaurant floor (mise en place), according to the service to be performed – service “à la carte” or banquet service. They also develop delicacy service techniques (American, direct English, indirect English and French), as well as the beverage service (water, juices, wines and cocktails), always respecting the rules of hygiene and food safety.