The internship offers the opportunity to undertake practical activities to learn practical professional skills. In the food technology course, the internship is developed as an optional, non-mandatory activity, in addition to the regular course work. Students are encouraged to undertake internships in different culinary sectors, as well as in related sectors, so that they can improve their theoretical and practical knowledge about the different aspects of this world.
Extension projects are a way to create opportunities for interaction between teachers, students and the community at large.
Their objective is to involve the teaching staff and students of the Gastronomy Course in university extension activities, thereby contributing to development of academic excellence and to the enhancement of citizenship, with the aim of stimulating the development of extension programs and projects; organize events and courses of interest to the community; develop activities that meet the needs of the community; and encourage the search for interdisciplinary themes.
Activities are also carried out with the aim of developing attitudes and values oriented towards citizenship and social solidarity, including understanding the cultural, economic, behavioral, environmental, social and legal determinants of the professional practice of the gastronomy.
The Institutional Introduction to Science Program is intended to complement undergraduate education, offering students the opportunity to participate in practical and theoretical activities in the research environment, under the guidance of a research professor. In the gastronomy course, students are constantly encouraged by their teachers to develop scientific and technological research activities to deepen their own knowledge and areas of operation, thus contributing to their personal and professional enrichment, as well as contributing to national and regional scientific and technological developments and knowledge in the food sector.