Higher Professional Technician Course in Healthy Eating

 About the program/study cycle

A healthy diet is one of the main current goals of the most advanced societies, as it allows people to enjoy a longer life under optimal conditions. To cooperate in this challenge, it is imperative to implement measures aimed at creating healthy eating environments, as well as opportunities and conditions that can influence food choices that positively benefit individuals’ nutritional status. For these reasons, training professionals with specialized knowledge and skills in this field will allow an active intervention in healthy eating.

This CTeSP qualifies the Higher Professional Technician in Healthy Eating to conceive, organize, plan, and carry out food selection activities and adaptation of healthy food preparations, responding to the pathophysiological conditions of different population groups and following traditions, evolution trends and creativity, working in multidisciplinary teams under the supervision of a nutritionist or food engineer.

The Higher Professional Technician in Healthy Eating develops the following main activities:

1. Collaborate in the kitchen’s organization and management, in accordance with current food regulations and legislation in order to safeguard public health;

2. Establish contacts with suppliers to manage costs and control the quality of purchased food products, respecting hygienic and sanitary conditions;

3. Implement hygiene and food safety practices at all stages of meal production;

4. Ensure the quality of the service provided, identifying risk situations and acting accordingly, ensuring the development of healthy and adequate diets;

5. Plan housekeeping rules, circuits, inventory, stock management and maintenance of equipment and utensils, taking into account knowledge related to food hygiene and safety in restaurants;

6. Participate in the planning and design of healthy and innovative food preparations, adapted to pathophysiological situations when necessary, and always bearing in mind nutritional needs, food sustainability and healthy eating.

7. Participate in the choice of food and ingredients for food preparations, considering the knowledge of healthy, sustainable, and economical food

DGES registration: (to be sent later)

Qualification level

It confers a higher professional technician diploma.

Access requirements

The following can apply for a CTeSP: - Holders of a high school diploma or legally equivalent qualification; - Those who have passed the specially appropriate tests designed to assess the ability to attend higher education for those over 23 years old, carried out for the course in question; - Holders of a technological specialization diploma, of a Technical Higher Education Diploma or a higher education degree who wish to re-qualify themselves professionally. The specific conditions to apply for each higher professional technical course are set by the respective higher education institutions, depending on the area in which the course is inserted. Contests are held by each institution of higher education.

Type of recognition

The Higher Professional Technician in Healthy Eating has a range of diversified alternatives in their duties, which include meal preparation and supply units, health care institutions, nurseries, schools, nursing homes, restaurants, and hotels.

Study Plan

1.º ANO/1^ST YEAR

2.º ANO/2^ND YEAR