The first free course in Technology in Gastronomy in the state of São Paulo is offered by the Avaré Campus and has more than 1.500 candidates per year.
The Gastronomy Technology course at Câmpus Avaré was inaugurated in the first semester of 2018 and, since then, it is one of the most sought after in Brazil by the participants of the Unified Selection System, Sisu. There were more than 1.500 applicants for 40 vacancies each year.
The course coordinator, Paulo Renato de Paula Frederico, says that the profile of the students is quite varied. There are students who have recently graduated from high school, “who are looking for a booming profession in Brazil”, and students who have already graduated in another area who are looking for a new professional life, in addition to those who already have a business in the food sector and are looking to become professional.
An example of a second degree and search for professionalization is from student Andresa Panice. Frustrated with the area of Digital Design, in which she graduated, she took a Technical Course in Nutrition and now, at the age of 27, is studying the first semester of Technology in Gastronomy. Andresa, who lived in Araraquara, moved to Avaré to study at the IFSP. “When I was 18, I went to live alone and cooked for myself, but I discovered the passion for Gastronomy later, when I started making sweets to have a source of income and went to study Nutrition,” he says.
The course images (access the video here) prove that the students really get their hands dirty. More than 50% of the course is practical, with classes at the Gastronomy Laboratory. And this experience satisfies the apprentices. “We always do some kind of survey to find out if they are enjoying the course. The answers are always positive. Most say that the result is better than expectations ”, evaluates coordinator Paulo.
The course is fast, lasts only two years (four semesters), with a total workload of 1.600 hours, allowing students to enter the Food and Beverage market in the first year of classes.
Paulo Renato points out the countless gastronomic reality shows as one of the factors for the increase in the search for courses in the area throughout Brazil. But anyone who thinks that, in Avaré, students of Technology in Gastronomy only learn to cook is mistaken.
At the IFSP, the student develops entrepreneurial, technical and socio-environmental responsibility skills and competences in the various areas of Gastronomy. “The professional must be open to the multiple facets of the profession, which go beyond cooking techniques. Throughout his training, the gastronomer must become familiar with management, food security, industrial processes, nutritional value and characteristics of the food, in addition to having some notion of legislation related to the food industry ”, explains the coordinator.
Among the subjects taught during the course are: Hospitality and Quality in services, work safety, hygienic sanitary control of food, history of Gastronomy, introduction to Nutrition, business plan in food and beverages, management of human relations, Brazilian cuisine, organization events, confectionery, classic and European cuisine, Asian cuisine, contemporary and creative cuisine, studies of beverages and oenology, elaboration of menu and bakery.
The graduate of the Technology in Gastronomy course must be able to manage kitchens in general, bakeries, pastry shops and all companies in the area of food and beverages. It must plan, organize and program events in the gastronomic sector and observe and comply with the rules of personal and environmental hygiene, of food, equipment and utensils in the handling of food.
In addition to all the options listed, the professional can still follow the academic area, as is the case of student Andresa Panice, who is currently dedicated to defining the area she wants to follow to start a Scientific Initiation at the end of the year. “Studying at a public university is already a dream come true. This has brought me closer to the academic world, I know very qualified teachers with great scientific knowledge ”, he explains.
But practice, guarantees Andresa, is great fun. “Our room is very close, and the course allows us to have a very good relationship, despite the fact that each one has different professional goals. In one of the works, I presented Mexican cuisine to my colleagues and teachers, with a homemade dish. It is a moment of leisure, of fraternization ”.
The student wants to define, until the end of the course, what will be her next steps in the academic world, but she is sure that, like her IF teachers, she will teach. "I would love to return to the Federal Institute as a teacher, it would be a great honor", he reveals.
Learn more about the course at https://avr.ifsp.edu.br/index.php/ultimas-noticias/145-tecnologia-em-gastronomia.
How to send a video?
Students interested in contributing to the program can submit their own videos lasting a maximum of one and a half minutes, which must be recorded with a camcorder or cell phone camera. When using the cell phone, recording should be done with the device horizontally, using the rear or front camera (selfie mode). Videos recorded with vertical framing cannot be considered.
The people who will present the project must be very close to the camera, so that they are audible. Look for more reserved places, without the interference of external sounds (wind, event sound, ambient noise). Light the scene well, record in favor of the light. Do not use digital zoom, as it affects the quality of the video.
After recording the video, upload the raw material (without the insertion of subtitles, soundtrack and overlapping images) and files (photos or other information) related to the project in the cloud and send the link with the project information, full name , course and campus for email .
To upload the video, you can choose the storage of your preference. We suggest, as a suggestion, SendSpace (https://www.sendspace.com), Dropbox (https://www.dropbox.com/pt_BR/) and Google Drive (https://drive.google.com) .
Remember that the material must be sent without editing.
In case of doubt, contact the Communication Department by e-mail .