UFCSPA - Universidade Federal de Ciências da Saúde de Porto Alegre

: Última Atualização: 12 Dezembro 2024

Degree: Bachelor's

Modality: On-campus

Shift: evening

Vacancies: 30

Total workload: 3,240 hours

Program duration: 8 semesters

Minimum: 8 semesters

Maximum: 16 semesters

Graduate's competences and skills

The main goal of the bachelor's degree in Gastronomy is that students develop knowledge, skills and proper conduct to promote people's well-being and health through food. Gastronomy graduates’ profile is based on the four main axes of the curriculum: Health, Food Science, Human Sciences and Culture, and Entrepreneurship. This program will enable professionals to critically approach matters involving human beings and food, being able to work in various areas where knowledge about food is present and necessary, in any of its stages, bringing value at all points of the food chain with ethics and sustainability. It is of utmost importance that graduates value and enrich ethnic-racial diversity, with human rights and food sovereignty as their main focus for formulating and implementing solutions to food-related problems.

Curriculum

Semester	Axis	Course	Workload (hours)
1	Food Science and Technology	Chemistry and Biochemistry of Foods I	60
	Health	Food Microbiology	45
	Health	Public Health	45
	Entrepreneurship	Food Job Market	30
	Human Sciences and Culture	Italian Language and Culture in Gastronomy	45
		Food History	45
		Outreach and Extension Methodology	45
		Bioethics	30
		Mentoring I	15
2	Health	Culinary Techniques I	120
		Hygiene and Safety in Food Production	45
		Food Preservation Methods and Techniques	60
	Entrepreneurship	Physical and Organizational Planning	30
	Human Sciences and Culture	Anthropology of Food in Gastronomy	45
		French Language and Culture in Gastronomy	45
		Social Responsibility	45
		Mentoring II	15
3	Entrepreneurship	Event and Service Organization	45
	Health	Culinary Techniques II	90
	Food Science and Technology	Chemistry and Biochemistry of Foods II	60
	Human Sciences and Culture	Reading and Text Interpretation in English I	30
		Regional Food Identity	60
		Sociology of Food in Gastronomy	30
		Mentoring III	15
4	Health	Culinary Techniques Internship	150
	Health	Nutrition in Gastronomy	45
	Human Sciences and Culture	Racial and Ethnic Relations	45
		Scientific Methodology	30
		Hispano-American Language and Culture in Gastronomy	45
	Food Science and Technology	Baking I	60
		Confectionery	60
		Enology and Drinks	30
		Mentoring IV	15
5	Food Science and Technology	Food Sensory Analysis	45
		Confectionery Internship	150
		African and Afro-Brazilian Gastronomy	45
		Gastronomy of Rio Grande do Sul	60
		Food Technologies	60
	Entrepreneurship	Management in Gastronomy	45
	Entrepreneurship	Law and Legislation Applied to Gastronomy	30
	Human Sciences and Culture	Academic Writing	30
	Human Sciences and Culture	English Language and Culture in Gastronomy	30
		Mentoring V	15
6	Food Science and Technology	European Gastronomy and Enogastronomy	120
	Food Science and Technology	Brazilian Gastronomy	60
	Health	Vegan Gastronomy	45
	Human Sciences and Culture	Teaching Methodology for Gastronomy	45
	Entrepreneurship	New Product Development	45
		Gastronomy Marketing	45
		Senior Thesis I	30
		Mentoring VI	15
7	Food Science and Technology	Gastronomy in the Americas	45
		Baking II	60
		Eastern Gastronomy	45
	Health	Gastronomy in the Hospital Context	60
	Entrepreneurship	Gastronomy and Hospitality	30
	Entrepreneurship	Strategic Planning	45
		Mentoring VII	15
8	Entrepreneurship	Senior Thesis II	15
	Food Science and Technology	Gastronomic Projects	60
		Social Gastronomy Internship	150
		Baking Internship	150
		Mentoring VIII	15
Mandatory Courses			2,460
Elective			60
Extracurricular Activities			120
Internships			600
Total Workload			3,240

* Curriculum approved in 2023.