The Professional Higher Technical Course (CTeSP) in Gastronomy, Wines, and Tourism at ISLA, in Vila Nova de Gaia, arises as a response to a strategic need for specialized training in the tourism, enogastronomy, and hospitality sectors, areas of great relevance in the national economic landscape and particularly in the Porto and North region.

This course was created to follow the global trends identified by the World Tourism Organization, focusing on promoting innovative, authentic, and sustainable gastronomy. It values the recovery of gastronomic history and culture, encouraging the use of local products and practices that reflect endogenous heritage, while integrating modern techniques and promoting healthy and genuine food.

The training combines a solid theoretical component with a strong practical approach, focusing on the richness of the Portuguese wine regions and the high quality of local ingredients. The growth of gastronomic tourism and wine tourism, together with the scarcity of qualified professionals in this area, reinforces the relevance and timeliness of this course.

The CTeSP in Gastronomy, Wines, and Tourism prepares professionals capable of meeting the contemporary demands of the sector, promoting innovation, sustainability, and the enhancement of regional resources, contributing to the economic and cultural development of Vila Nova de Gaia, Porto, and Portugal.

• Holders of the 12th grade or legally equivalent qualification;
• Holders of professional courses;
• Holders of CETs, holders of CTeSP or higher education degrees;
• Over 23 years old.

Additionally, candidates must have passed one of the following Relevant Areas:

• Portuguese
• English
• History
• Geography

The Higher Professional Technical Course (CTeSP) in Gastronomy, Wines and Tourism is aimed at all those who wish to build a solid and distinctive career in a rapidly growing sector that combines gastronomy, wine, and tourism. This course is ideal for recent high school graduates or professionals seeking to acquire new skills or specialize in a strategic area for Portugal's economic and cultural development.

Potential candidates include:

• Secondary or vocational school students: Young people looking for practical training oriented toward the job market, with high employability potential. This course offers a unique opportunity to enter a dynamic and innovative sector that values the culture and endogenous resources of Portuguese wine regions.
• Professionals in the food service, hospitality, and tourism sectors: Individuals already working in these fields who want to deepen their knowledge or acquire specialized skills in food & wine, event management, tourism marketing, or sustainability. The course supports the updating of practices and the exploration of new business opportunities.
• Entrepreneurs: Individuals aiming to create or develop their own projects related to gastronomy, wine, or tourism. The training prepares students to innovate in the creation of products, services, and experiences that promote local heritage and meet contemporary market demands.
• Those interested in cultural and heritage appreciation: People passionate about Portuguese gastronomic culture, regional wines, and local traditions. This course is an opportunity to turn that passion into practical skills, contributing to the preservation and promotion of food & wine heritage.
• Professionals from other fields seeking a career change: The course is also suitable for those looking to switch careers into a high-potential growth area. Its strong practical component facilitates entry into the job market even without previous experience in the sector.

The CTeSP in Gastronomy, Wines, and Tourism aims to train qualified professionals to meet the demands of the tourism, enogastronomy, and hospitality sectors, with a special focus on enhancing the region's endogenous and cultural resources.

It intends to equip students with the skills to plan, organize, and manage activities and products related to gastronomy and wines, promoting innovative and sustainable practices.

The course also aims to prepare graduates to work autonomously or as part of multidisciplinary teams in hotels, wine shops, restaurants, and wine tourism projects.

Through solid, practical training aligned with market trends, it seeks to contribute to the sector's qualification, the promotion of local culture and heritage, and the economic and tourism development of the region and the country.

The CTeSP in Gastronomy, Wines, and Tourism at ISLA trains well-rounded professionals capable of meeting current and future sector challenges, promoting excellence, innovation, and sustainability in gastronomy, wines, and tourism in Portugal.

The course is structured to develop skills, knowledge, and attitudes in several essential areas.

• Ability to plan, organize, control, and direct activities and products related to gastronomy and wines, as well as create innovative and sustainable proposals for the tourism and catering sector.
• Aptitude to promote local traditions and culture associated with wine production and gastronomy, creating regional enogastronomic itineraries and routes, and organizing events and promotional sessions for endogenous products.
• Skills to collaborate in quality control management, implement sustainability practices, and manage waste, ensuring continuous improvement of processes and preservation of natural and cultural resources.
• Proficiency in communication in both native language and English, face-to-face and digital, with the ability to design marketing plans for tourism packages, applying operational and digital marketing strategies.
• Ability to manage information using IT tools, prepare reports, technical sheets, manage stocks, and analyze relevant data for decision-making.
• Aptitude to plan menus, calculate costs, supervise hygiene and food safety conditions, evaluate and improve customer experience, and effectively manage crises and problems.
• Competence to develop innovative projects in tourism and gastronomy, propose the redefinition of commercial guidelines, and promote sustainable and innovative practices in the production, marketing, and consumption of gastronomic and wine products.
• Capacity to cooperate with other professionals, manage teams, communicate clearly and assertively, and demonstrate initiative, autonomy, critical thinking, and creativity.

The course fosters attitudes of responsibility, autonomy, flexibility, problem-solving ability, commitment to sustainability, valorization of endogenous resources, and creativity in menu and service creation. Graduates are encouraged to reflect on innovation processes, serve food and beverages correctly, and ensure autonomous management of events and catering services.

Gastronomy and Food Service

• Head Chef specialized in regional cuisine and food & wine pairing
• Restaurant or Food Service Unit Manager
• Menu Development and Cost Control Consultant
• Food Safety and Quality Control Specialist in food service
• Purchasing Manager and Supplier Negotiator

Wines and Wine Tourism

• Sommelier or Wine Consultant
• Wine Tourism Guide (cellars, wineries, vineyards)
• Wine Event Manager (wine tastings, festivals)
• Specialist in regional viticulture and promotion of local wines
• Developer of food & wine routes and itineraries

Tourism and Events

• Organizer of gastronomic and wine-related events
• Technician or Manager in cultural and rural tourism companies
• Planner of tourism packages focused on gastronomy and wine
• Tourist Entertainment Manager in hotels or tourism units
• Sustainable Tourism Development Consultant

Marketing and Communication

• Digital Marketing Specialist in the gastronomy and wine sector
• Content Creator for the promotion of regional food & wine culture
• Consultant in commercial strategies for food & wine businesses

Sustainability and Innovation

• Technician in sustainable practices in food and wine production
• Consultant for innovative projects in gastronomy, wine and tourism
• Waste and Resource Manager in food & wine businesses

Education and Training

• Trainer in gastronomy, wine or sustainable tourism
• Researcher in innovative practices in the food & wine sector

Other Areas

• Coordinator of local product promotion events (wine, regional foods)
• Data Analysis Technician for tourism or gastronomy management
• Crisis and Problem Manager in the tourism and food service sector

Graduates of the CTeSP in Gastronomy, Wines and Tourism have the opportunity to continue their studies in higher education by enrolling in bachelor's or master's degrees through admission processes organized by higher education institutions.

This academic progression allows them to enhance their skills and open up new professional prospects.

Access to ISLA Bachelor's Degrees

Students who wish to continue to the Bachelor's Degree in Tourism Management are exempt from the specific entrance exam, and a credit transfer process will be applied.

Access to Polytechnic Education Courses

To access polytechnic courses, candidates are generally required to take a specific entrance exam organized by the institution to which they are applying.

Access to University Education Courses

Graduates must take the national secondary school exams corresponding to the entrance requirements of their chosen course. In addition, they must achieve the minimum grade required by the higher education institution for those exams.