Description
The 5-day course is designed for professionals in the fields of tourism and gastronomy who wish to enhance their knowledge and practical skills within the context of Portugal’s rich culinary and cultural traditions.
Participants will explore the country’s diverse gastronomic heritage, with a special focus on traditional Portuguese cuisine, olive oil, local products, regional dishes, food culture, and the connection between gastronomy, tourism, and cultural identity.
Throughout the programme, participants will gain practical insights into how Portuguese culinary traditions can be used to promote cultural awareness, sustainable tourism, and innovative professional practices in tourism and gastronomy-related fields.
By the end of the course, participants will be able to:
Understand the role of Portuguese gastronomy as part of the country’s cultural identity and tourism offer.
Recognise the importance of traditional products such as olive oil, local ingredients, regional dishes and culinary heritage.
Analyse the connection between gastronomy, culture, sustainability and tourism development.
Apply practical knowledge of Portuguese food traditions in professional tourism and gastronomy contexts.
Design engaging experiences or activities related to food culture, local traditions and sustainable tourism.
Promote cultural awareness through gastronomy and regional heritage.
The course is based on a practical, participatory and experiential approach. Participants will combine theoretical input with hands-on activities, group discussions, case studies and guided reflection.
The methodology includes:
Interactive sessions on Portuguese gastronomy, tourism and cultural heritage.
Practical activities related to local food products, traditional cuisine and regional identity.
Group work and collaborative tasks focused on creating tourism or gastronomy-based experiences.
Analysis of real examples of gastronomic tourism and sustainable practices.
Reflection activities to connect the learning outcomes with participants’ professional backgrounds.
After completing the course, participants will have:
Improved their understanding of Portuguese culinary traditions and their role in tourism.
Gained practical knowledge about local gastronomy, olive oil, regional products and food culture.
Developed ideas for promoting gastronomy as part of cultural and sustainable tourism.
Created practical activities or proposals that can be adapted to their professional context.
Strengthened their ability to design meaningful food and culture-based experiences.
Increased their awareness of Portugal’s gastronomic heritage and its value in tourism and cultural promotion.
NEXT COURSES
Our Pricing
100% funded by the Erasmus+
Services included
- Pre-arrival information.
- Tuition & training materials.
- Coffee break.
- Admin & organizational costs.
- Documentation support.
services
- Accommodation (hotels & self-catering apartments).
- Half-day and one-day trips.
- Cultural activities.
- Airport transfer.
- Local transport.
We want to read you
Reach out to us using our contact form and we will get back to you shortly.
