The EstorilCoast extends from the Atlantic Ocean and the Tagus river estuary in the south and west up to the northern boundary of the parish of

Transcription

1

2 The EstorilCoast extends from the Atlantic Ocean and the Tagus river estuary in the south and west up to the northern boundary of the parish of Cascais. It is close to the most westerly point in Europe. The area is near Lisbon and is served both by Lisbon s international airport and by the Municipal Aerodrome of Cascaisat Tires. Road and rail networks are excellent. The most westerly point in Europe lies within the Sintra-CascaisNatural Park which has a tremendous variety of landscapes and atmospheres. Near Estoril, the majestic SintraMountains cast a veil of mystery over the town nestling on its northern slopes. The hills and the surrounding area have been classified by UNESCO as a World Heritage site both for their cultural significance and for their outstanding natural beauty.

3

4

5

6 The Escola Superior de Hotelaria e Turismo do Estoril(ESHTE) Estoril Higher Institute for Tourism and Hotel Studies was founded in 1991 by the Law-decree 374/91, dated from 8 th October. It is a state polytechnical school tutored by the Ministry of Science, Technology and Higher Education. ESHTE aims at preparing high skilled employees in the areas of tourism, hotels and restaurants. It offers five degrees, according to the Bologna Declaration criteria: Hotel Management, Tourism Management, Tourism Information, Cookery and Food Production and Leisure Management and Tourism Entertainment. ESHTE is hence a higher education institution of cultural and technical training, whose purpose is that of preparing skilled professionals, who are able to cope with all challenges facing the tourism sector, in its entrepreneurial and institutional areas.

7 Entertainment Technician in Nature and Adventure Tourism Gastronomy and Culinary Technician Reception and Hotel Accommodation Technician Food and Beverage Technician Safety and Food Hygiene Technician Nautic Tourism (under Ministerial aproval)

8 Hotel Management Tourism Management - Management of Tourism Products - Management of Tourism Companies Leisure Management and Tourism Entertainment Tourism Information Cookery and Food Production

9 Masters Degree in Tourism: - Strategic Management of Tourism Destinations - Events Strategic Management - Planning and Management in Nature and Adventure Tourism Masters Degree in Food Quality and Safety in Cookery Master Degree in Tourism and Comunication

10 PhD PhD in Tourism: The University of Lisbon, through the Institute of Geography and Territory Order, in contribution with the EstorilHigher Institute for Tourism and Hotel Management, in the scope of a Cooperation Protocol in Pedagogical, Scientific and Expertise offers a degree of doctor in the branch of knowledge in Tourism, with two specializations: a) Planning Tourism Spaces b) Management of Destinations and Tourism Products.

11

12 Entertainment Technician in Nature and Adventure Tourism The Entertainment Technician in Nature and Adventure Tourism, EU Level 4, is a specialized professional able to plan, organize and execute independently, an integrated set of educational activities, enhancing the contact with nature, associating dexterity, emotion, and challenge or, trying new situations and contexts. Carrees Promoting the development of business as: an entrepreneur an independent professional on behalf of others in multiple contexts or segments of domestic and foreign markets

13 Curriculum ECTS 1 st SEMESTER Foreign Language I (English I) 4 Information and Communication Technology 4 Communication and Interpersonal Relations 3 Foreign Language I B 4 Introduction to Tourism 4 Adventure Tourism Territories 5 Adventure Animation and Activities 6 2 nd SEMESTER Portuguese Culture 3 Foreign Language II (English II) 4 Animation and Watersports 6 Methodology and Practice of Tourist Activities 4 Mapping and Navigation Systems 4 Natural and Cultural Heritage 4 Project 5 Internship/On Job Training 400hours 24ECTS

14 Gastronomy and Culinary Technician Aiming to prepare skilled professionals, EU level4, who, independently,design, organize, and execute the activities of food preparation and cooking -in collective and social catering -following the trends and the level of creativity kitchen and gastronomy, respecting the principles of nutrition, dietetics and food hygiene. Carreers The Certified Technician can develop his business as an entrepreneur, an independent professional on behalf of others in multiple contexts or segments of domestic and foreign markets.

15 Curriculum ECTS 1 st SEMESTER Foreign Language I (English I) 4 Information and Communication Technology 4 Communication and Interpersonal Relations 3 Hygiene and Food Safety 4 Food and Beverage Management 4 Food and Gastronomy History 3 Culinary Arts 8 2 nd SEMESTER Foreign Language II (French I) 4 Dietetics 3 Culinary Design 3 Culinary Arts 8 Gastronomy and Arts 3 Oenogastronomy 4 Seminar 5 Internship/On Job Training 400hours 24ECTS

16 Reception and Hotel Accommodation Technician This learning itinerary is designed to prepare specialized training professionals, EU 4 level, to organize, manage and run autonomously, the activities inherent to the hosting service, reception and accommodation in hotels or similar establishments, seeking to ensure a quality service and satisfaction customer. Carrees Promoting the development of business as: an entrepreneur an independent professional on behalf of others in multiple contexts or segments of domestic and foreign markets

17 Curriculum 1 st SEMESTER Foreign Language I (English I) 4 Information and Communication Technology 4 Communication and Interpersonal Relations 3 Foreign Language II (French I) 4 Introduction to Tourism 4 Introduction to Hotel Operations 6 Reception and Hotel Accommodation Technics 5 2 nd SEMESTER Foreign Language I (English I) 4 Foreign Language II (French I) 4 Computer applications to the Reception and Accommodation 4 Lodging Management 5 Organizational Behaviour 4 Marketing and Comercial technics 4 Project 5 ECTS Internship/On Job Training 400hours 24ECTS

18 Food and Beverage Technician The Food and Beverage technician is a skilled professionals, EU 4 th level, able to organize, manage and run autonomously, the service of food and drinks in a catering establishment or similar, to oversee the functioning of the day basement and collaborate with the chef preparing menus and letters, organizing banquets and other special services, always taking into account the tastes and preferences of customers. Carreers The Certified Technician can develop his business as an entrepreneur, an independent professional on behalf of others in multiple contexts or segments of domestic and foreign markets.

19 Curriculum ECTS 1 st SEMESTER Foreign Language I (English I) 4 Information and Communication Technology 4 Communication and Interpersonal Relations 3 Foreign Language II (French I) 4 Hygiene and Food Safety 4 Introduction to Hotel Operations 6 Dietetics 4 2 nd SEMESTER Foreign Language I (English I) 4 Computer applications tofood and Beverage Management 4 Oenogastronomy 4 Food and Beverage Management 5 Organizational Behaviour 4 Hotel Management Technics 4 Project 5 Internship/On Job Training 400hours 24ECTS

20 Safety and Food Hygiene Technician This learning itinerary is designed to prepare specialized and trained professionals, EU 4 th level, able to independently, plan, organize and execute, an integrated suite of monitoring activities in the area of food hygiene and safety. Carrees Promoting the development of business as: an entrepreneur an independent professional on behalf of others in multiple contexts or segments of domestic and foreign markets

21 Curriculum ECTS 1 st SEMESTER Foreign Language I (English I) 4 Information and Communication Technology 4 Communication and Interpersonal Relations 3 Auditing 5 Hygiene and Labour Safety 5 Food Microbiology 5 Facilities and Equipment 4 2 nd SEMESTER Foreign Language I (English I) 4 Food Quemistry 5 Dietetics 5 Hygiene and Food Safety 5 Food and Beverage Management 3 Management of Food Security System 3 Project 5 Internship/On Job Training 400hours 24ECTS

22 Nautic Tourism (under Ministerial aproval) It aims to contribute to the formation of operational frameworks prepared to integrate and / or create business / vocational for the promotion, organization and operation of nautical activities in the context of tourism. Focusing on performance it aims to prepare units of charter-boat's in areas with strong nautical infrastructure supply for recreational boating: skipper, recreational sites manager business initiatives on boat management Carrees Promoting the development of business as: an entrepreneur an independent professional on behalf of others in multiple contexts or segments of domestic and foreign markets

23

24 Hotel Management This degree in Hotel Management aims at preparing professional staff to fulfil managerial tasks in the departments of Planning and Management Control, Marketing, Finance Management, Commercial Management, Human Resources Management and Quality Management. Careers Management of different department areas and/or hotel and restaurant management.

25 Curriculum 1 st SEMESTER Introduction to Tourism 4 Economy 4 Technology and Information Systems I 4 Foreign Languages I 6 Introduction to Hotel Operations 6 Quantitative Methods 5 Methodology Seminar 1 2 nd SEMESTER Nutrition and Food Hygiene 5 Law and Tourism Legislation 5 Foreign Languages II 6 Geography and Tourism Markets 5 Business Management 5 Technology and Information Systems II 4 3 rd SEMESTER General Accountancy 4 Oenogastronomy 4 Production Techniques and Hotel Service I 4 Foreign Languages III 6 Food and Beverage Management 4 Events Management 3 ECTS Curriculum 4 th SEMESTER Portuguese Culture 4 Management Accountancy 4 Organizational Behaviour 5 Production Techniques and Hotel Service II 4 Foreign Languages IV 6 Tourism Sociology 4 Apprenticeship I 8 5th SEMESTER Negotiation and Sales Techniques 3 Marketing 5 Lodging Management 4 Hotel Reception and Lodgement Techniques 4 Ethics and Social Responsibility 3 Financial Techniques 5 6th SEMESTER Business Strategy 5 Financial Analysis and Management 4 Comparative Study of Processes in Hotel Management Hotel Architecture and Design 5 Human Resources Management 5 Commercial Management Techniques 5 Apprenticeship II 8 ECTS 4

26 Tourism Management - Management of Tourism Products - Management of Tourism Companies The degree in Tourism Management aims at preparing professional staff with theoretical, technical and practical knowledge, for a proactive intervention in the tourism system. Therefore, the development and the functioning of companies and of territorial structures, as well as the way of operating tourism products are included in the plan of this course. The branch Management of Tourism Companies allows graduate students to perform managerial tasks in tourism companies, such as supervising and managing the departments of Planning and Control Management, Marketing, Commercial Management, Human Resources Management and Quality Management. The branch Management of Tourism Products allows graduate students to perform tasks such as creating and managing tourism products, as well as planning and developing tourism destinations. Careers: Organization and management of events in several companies and institutions; management of commercial departments in hotel establishments; management of cruise companies; management of public national, regional and local institutions; management and operation of tourism products in tourism companies: travel agencies, tour operators, rent-a-car, airline companies.

27 Tourism Management Management of Tourism Companies Curriculum 1 st SEMESTER Foreign Languages I 6 Introduction to Tourism 4 Tourism Businesses 5 Economy 4 Technology and Information Systems I 4 Quantitative Methods 5 Methodology Seminar 1 2nd SEMESTER Foreign Languages II 6 Law and Tourism Legislation 5 Market Studies 6 Technology and Information Systems II 4 Portuguese Culture 4 Tourism System 6 3rd SEMESTER Foreign Languages III 6 Geography and Tourism Markets 5 Business Management 5 General Accountancy 4 Organizational Behaviour 5 Transport 6 ECTS Curriculum ECTS 4th SEMESTER Foreign Languages IV 6 Tourism Sociology 4 Human Resources Management 5 Management Accountancy 4 Financial Techniques 5 Natural and Cultural Resources 5 5th SEMESTER Tourism Itineraries 4 Reservation Systems and Information Fluxes 3 Tourism Marketing I 5 Events Management 3 Tourism Economy 3 Knowledge Management 3 6th SEMESTER Financial Analysis and Management 4 Business Strategy 5 Tourism Marketing II 5 Management of Tourism Businesses 5 Quality Management 5 Ethics and Social Responsibility 3 Apprenticeship 12

28 Tourism Management Management of Tourism Products Curriculum 1 st SEMESTER Foreign Languages I 6 Introduction to Tourism 4 Tourism Businesses 5 Economy 4 Technology and Information Systems I 4 Quantitative Methods 5 Methodology Seminar 1 2nd SEMESTER Foreign Languages II 6 Law and Tourism Legislation 5 Market Studies 6 Technology and Information Systems II 4 Portuguese Culture 4 Tourism System 6 3rd SEMESTER Foreign Languages III 6 Tourism Geography I 5 Business Management 5 Tourism Sociology 4 Geography Information Systems 4 Transport 6 ECTS Curriculum 4th SEMESTER Foreign Languages IV 6 Tourism and Development 6 Tourism Geography II 5 Tourism Planning I 5 Tourism Entertainment 3 Natural and Cultural Resources 5 5th SEMESTER Tourism Planning II 5 Tourism Itineraries 4 Tourism Economy 3 Tourism Marketing I 5 Knowledge Management 3 Reservation Systems and Information Fluxes 3 6th SEMESTER Tourism and Environment 3 Innovation and Development of Tourism Products Management of Tourism Businesses 5 Ethics and Social Responsibility 3 Tourism Marketing II 5 Events Management 3 ECTS 6 Apprenticeship 12

29 Leisure Management and Tourism Entertainment This course aims at preparing professional staff to carry out work in the fields of planning, managing and implementing tourism entertainment projects, as well as in the coordination and management of leisure facilities (Tourism, Culture, Recreation and Sports). Careers Coordination and supervision of different areas of tourism entertainment in hotel establishments, in small and medium-sized enterprises operating in nature and adventure tourism companies, in theme parks and in theatres, cultural centres and in event and show promoters.

30 Curriculum ECTS 1st SEMESTER Foreign Languages I 6 Introduction to Tourism 4 Portuguese Culture 4 Technology and Information Systems I 4 Business Management 5 Methodology and Entertainment Practices 6 Methodology Seminar 1 2nd SEMESTER Foreign Languages II 6 Technology and Information Systems II 4 Anatomophysiology 4 Business Management 4 Cultural Entertainment 6 Sports Entertainment I 6 3rd SEMESTER Foreign Languages III 6 Kinesiology 3 Leisure Territories I 4 Leisure Psychology 4 Sports Entertainment II 4 Arts and Shows 5 Curriculum 4th SEMESTER Foreign Languages IV 6 Geography Information Systems 4 Hazard Management 4 Leisure Territories II 4 Exercise Physiology 3 Sports and Adventure Tourism 5 Apprenticeship I 8 5th SEMESTER Foreign Languages V 4 Entertainment in Tourism Facilities 6 Tourism Entertainment and Local Development Marketing 5 Interpersonal Relations 4 Cultural Planning and Management 4 6th SEMESTER Foreign Languages VI 4 Tourism Entertainment Planning and Management Events Management 3 Management of Leisure Equipments 5 Ethics and Social Responsibility 3 ECTS 4 6 Planning and Management of Activities for Special Populations 4 Apprenticeship II 8

31 Tourism Information This degree aims at preparing students to work in the areas of welcoming and escorting tourists, as well as in giving students the tools to provide the correct information to visitors. Careers: Escorting and providing information to tourists in Portugal. (National Tour Guides Official Profession)

32 Curriculum 1st SEMESTER Foreign Languages I 4 Foreign Languages B I 4 World Geography and Geology 5 World History and Culture 5 History of Portugal I 4 Introduction to Tourism 4 Methodology Seminar 1 Technology and Information Systems 4 2nd SEMESTER Foreign Languages II 4 Foreign Languages B II 4 Geography of Portugal 4 History of Portugal II 4 History of Art I 4 Portuguese Culture I 4 Ethnology 4 3rd SEMESTER Foreign Languages III 4 Foreign Languages B III 4 Sociology of Tourism 4 Portuguese Culture II 4 Interpersonal Relations 3 Natural and Cultural Heritage 5 Professional Practice and Skills I 5 ECTS Curriculum 4 th SEMESTER Foreign Languages IV 4 Foreign Languages B IV 4 History of Portuguese Art I 3 Marketing 5 Technology Innovation in Tourism 3 Professional Practice and Skills II 2 Communication Techniques 3 Tourism Businesses I 3 Apprenticeship II 8 5th SEMESTER Foreign Languages V 4 Foreign Languages B V 4 History of Portuguese Art II 3 Seminars 6 Tourism Itineraries 4 Professional Practice and Skills III 2 Heritage Interpretation 3 Tourism Businesses II 3 6 th SEMESTER Foreign Languages VI 4 Foreign Languages B VI 4 History of Decorative Arts 3 Ethics and Social Responsibility 3 Seminars 6 Cultural and Natural Itineraries 4 Geography Information Systems 4 Professional Practice and Skills 2 Travel Assistance 3 ECTS

33 Cookery and Food Production The purpose of this degree is to allow students to acquire skills, which will allow them to perform operational tasks (know how to do). Its goals include also learning how to manage food production (know how to coordinate), keeping always in mind the constant need to develop and adapt to new realities. Careers: Management and organization of food production units in restaurants (traditional, collective, catering, industry). Technical skills for food production, dealing with food hygiene and safety criteria, gastronomy, nutrition and production management.

34 Curriculum 1 st SEMESTER Food Chemistry I 6 Culinary Arts - Cooking 7 Food and Gastronomy History 5 Introduction to Tourism 4 Foreign Language I 3 Food Physiology 4 Methodology Seminar 1 2nd SEMESTER Food Chemistry II 6 Culinary Arts Baking and Pastry 7 Business Management 5 Nutrition 5 Technology and Information Systems 4 Foreign Language II 3 3rd SEMESTER Food Microbiology I 6 General Accountancy 4 Culinary Arts Cooking and Portuguese Desserts Food and Beverage Management 4 Animal and Vegetal Production 3 Oenogastronomy 4 ECTS 6 Curriculum ECTS 4 th SEMESTER Food Microbiology II 6 Food Technology I 6 Culinary Arts European Cooking 6 Management Accountancy 4 Gastronomy and Art 3 Apprenticeship I 8 5 th SEMESTER Culinary Arts World Cooking 6 Dietetics 5 Food Technology II 6 Hygiene and Food Safety 5 Ethics and Social Responsibility 3 Facilities and Equipment 4 6 th SEMESTER Marketing for Cookery 5 Culinary Arts Dietetics Cooking 6 Financial Analysis and Management 4 Human Resources Management 5 Cookery Systems 3 Apprenticeship II 8

35

36 MASTERS DEGREE IN TOURISM The Masters Degree in Tourism has three specialisations: STRATEGIC MANAGEMENT OF TOURISM DESTINATIONS EVENTS STRATEGIC MANAGEMENT PLANNING AND DEVELOPMENT IN NATURE AND ADVENTURE TOURISM Organisation The course is organized according to the European Credit Transfer and Accumulation System [ECTS] and requires positive attendance of the academic part and writing and discussion with approval of an original dissertation, of a Final Project or of a professional apprenticeship with a final report (120 ECTS). The successful conclusion of the academic part of this degree (60 ECTS) confers a postgraduation diploma in one of the existing specialisations.

37 Masters Degree in Tourism Specialisation in STRATEGIC MANAGEMENT OF TOURISM DESTINATIONS The Course s Main Goal The Masters degree in Tourism specialisation in Strategic Management of Tourism Destinations has the main goal to contribute to the training of the critical mass and human capital in order to respond to the new challenges and demands that the tourism sector faces. Therefore, its objective is to value and update knowledge gained throughout its students academic and professional lives, contributing not only to the national tourism sector s suitability to a reality in constant change, but also to the increase of its competitive factors through quality improvement of the available products and services. Skills to be developed Tourism, as a sector in constant change in a progressively uncertain world, needs highly trained professionals ready to accompany the internal and external dynamics of the sector; professionals able to look ahead into the future, professionals with the necessary training to feel and understand the changing factors and to act pro-actively. Therefore, it is necessary to stimulate and develop a wide range of skills susceptible of determining clear professional performances, focusing on innovation and on the institutions competitiveness, especially regarding tourism companies.

38

39 Seminars ECTS 1 st Year Tourism Structural Analysis(*) 5 Planning of Tourism Destinations(*) 5 Tourism and Globalization(*) 5 Tourism Markets(*) 5 Planning and Development of Tourism Products(*) 5 e-tourism(*) 5 Tourism Strategic Marketing 5 Strategic Management of Tourism Destinations 5 Models and Processes of Tourism Businesses 5 Environmental Management Systems 5 Quality and Certification in Tourism 5 Feasibility Studies of Tourism Investments 5 Tourism Entertainment 5 Events Management 5 Specialisation Seminars in Tourism Products 10 2 nd Year Methodology I(compulsory) 4 Methodology II(compulsory) 6 Final Project 50

40 Masters Degree in Tourism Specialisation in Events Strategic Management The Course s Main Goal The Masters degree in Tourism specialisation in Events Strategic Management has the main goal to contribute to the training of the critical mass and human capital in order to respond to the new challenges and demands that the tourism sector and the meeting industry face, particularly in events strategic management. Skills to be developed This course aims at promoting a group of central skills in managing and operating events so as to provide students with the necessary skills to face the challenges of a sector in constant change, where success resides in the capacity of looking ahead into the future. This course stimulates and develops a wide range of skills susceptible of anchoring clear professional performances, focusing on innovation and on the institutions competitiveness, especially regarding events management companies.

41

42 Seminars 1 st Year ECTS Tourism Structural Analysis (*) 5 Planning of Tourism Destinations (*) 5 Tourism Markets (*) 5 Events Marketing (*) 5 Tourism and Globalization (*) 5 e-tourism (*) 5 Planning and Development of Tourism Products 5 Planning and Events Management 5 Events Economical and Financial Feasibility Analysis 5 Management of Logistics/Technological Components in Events 5 Safety and Hazard Management in Events 5 Strategies in Events Catchment 5 Public Relations and Protocol 5 Catering in Events 5 Specialisation Seminars in Tourism Events 10 2 nd Year Methodology I (compulsory) 4 Methodology II (compulsory) 6 Final Project 50

43 Masters Degree in Tourism Specialisation in PLANNING AND MANAGEMENT IN NATURE AND ADVENTURE TOURISM The Course s Main Goal The Masters degree in Tourism specialisation in Planning and Management in Nature and Adventure Tourism has the main goal to contribute to the training of the critical mass and human capital in order to respond to the new challenges and demands that the tourism sector faces. Therefore, its objective is to value and update knowledge gained throughout students academic and professional lives, contributing not only to the national tourism sector s suitability to a reality in constant change, but also to the increase of its competitive factors through quality improvement of the available products and services. This course is structured in two converging and univocal guidelines that create a clear symbiosis between a theoretical component, based on planning and alternative tourism subjects, and a practical component where theoretical and empirical knowledge is applied and where nature and adventure sports activities assume clear importance. Skills to be developed We aim at supplying the Portuguese tourism market with qualified and skilled human resources with knowledge that improve their performance in the development, planning and management of Nature Tourism activities. The purpose of this course is also that students develop operating skills in coordinating, setting up and framing activities and monitoring systems of increased hazard activities and adventure sports, as well as accompanying groups in Adventure Tourism activities.

44

45 Seminars ECTS 1 st Year Structural Analysis of Tourism(*) 5 Nature and Adventure Tourism(*) 5 Planning and Management in Active Tourism(*) 5 Geography of Adventure Territories(*) 5 Marketing in Tourism Entertainment(*) 5 Safety, Rescue and Hazard Management** 5 Planning and Management of Water Activities** 5 Planning and Management of Mountain Sports** 5 Health and Movement in Active Tourism 5 Routes and Environmental Interpretation 5 Feasibility Studies of Tourism Investments 5 Innovation and Dynamisation of Business Projects 5 Business Communication and Incentive Management 5 Management of Infrastructures and Facilities in Active Tourism(*) 5 2 nd Year Methodology I(compulsory) 4 Methodology II(compulsory) 6 Final Project 50

46 Masters Degree in Food Safety and Quality in Cookery The Course s Main Goal This course is structured in order to provide specialised scientific knowledge adapted to the restaurants sector, in particular to safe and quality food production. This degree also aims at specializing technicians with skills that respond to the provision of the Regulation CE 852/2004, regarding food hygiene, and which became operative on 1st January The skills to be acquired comprehend, therefore, the operational and coordinating functions directly related to food safety and quality, overcoming the need of constant evolution and adaptation. We aim at developing skills that include the capacity to think about the implications and ethical and social responsibilities that result from solutions or that condition them and the capacity to communicate conclusions and the related knowledge and thoughts either to public audiences of specialists or to non-specialists, in a clear and unambiguous way, which specially pertinent in the food area. Skills to be developed The main objective of this course is to prepare specialised professionals able to take assertive decisions in Food Safety and Quality, mainly in the restaurants sector. Students should be able to identify the dangers and risks in food safety associated with the various products and processes of the sector, and to propose and safely implement measures for their control. Students should also be able to implement systems of total quality and specifically appropriate to the restaurants sector, through the provision of tools that allow them to operate these components.

47

48 Seminars Catering Module 1 st Year ECTS Gastronomy and Culinary Arts 6 Food and Beverage Management 2 Infrastructures and Facilities 2 Food Safety and Hygiene Module Food Safety Management Systems 5 Health and Nourishment 5 Labour Hygiene, Safety and Health 5 Epidemiology and Public Health 5 Analytic Control 5 Quality Module Quality in Cookery 5 Planning and Development of New Products 5 Quality Tools, Systems and Models 5 Law and Standardisation 5 Auditing and Certification 5 2 nd Year Methodology I 4 Methodology II 6 Final Project 50

49

50 PhDinTourism This studies cycle aims to create conditions to provide capable advanced formation to supply and to foment adequate abilities to the continuation of projects in this area. The degree of doctor in Tourism is achievable by the success in performing a total of 180 credits, through the approval in the course of advanced formation in Tourism (60 credits), 20 ECTS in doctoral seminaries and the elaboration and final public approval of the doctoral thesis (100 credits).

51 Planning of the Tourist Spaces UNIT ECTS OBS. Seminary of Innovation in Tourism I 10 Compulsory Post - graduation Thematic seminar I 10 Non Compulsory Post - graduation Thematic seminar II 10 Non Compulsory Seminary of Innovation in Tourism II 10 Compulsory Post - graduation Thematic seminar III 10 Non Compulsory Post - graduation Thematic seminar IV 10 Non Compulsory Seminary of Inquiry Method 20 Compulsory Thesis 100 Compulsory Tourist Specialization in Management of Destinations and Products UNIT ECTS OBS. Seminary of Innovation in Tourism I 10 Compulsory Post - graduation Thematic seminar I 10 Non Compulsory Post - graduation Thematic seminar II 10 Non Compulsory Seminary of Innovation in Tourism II 10 Compulsory Post - graduation Thematic seminar III 10 Non Compulsory Post - graduation Thematic seminar IV 10 Non Compulsory Seminary of Inquiry Method 20 Compulsory Thesis 100 Compulsory

52 Leonardo da Vinci Programme Erasmus Programme Partnerships with universities in Brazil and Macau Other programmes Internacional Partnerships

53 Communication and Events Management Department ESHTEinternational - International Relations Department Apprenticeship Department Students Support Department ESHTEmprego (job searching nucleus) Accommodation data base ESHTElaboratory ESHTE s IT department

54 Trustee of the World Tourism Organisation. One of the best libraries in Portugal specialised in tourism. Large number of recent publications, magazines and journals IT and multimedia resources Self-learning service in languages. Nucleus for Creating and Developing e-/b-learning Materials It promotes its users autonomy in order to answer training needs in learning how to learn.

55 Thank you ESHTE 2011 Image credits: ESHTE S Arquive;