Hospitality students create new gastronomic products with Algarve carob
February 5, 2024 - 10:07
Final year students from the Algarve Hotel and Tourism School presented their innovative creations based on carob
TAG: ehta
Do you know what literary pastry is? Student from the Algarve Hotel and Tourism School won a prize in the area
January 30, 2024 - 12:30
Final year student on the EHTA Kitchen Management and Production course, in Faro
Have you ever heard of carob Teriaky?
January 24, 2024 - 13:49
Revolutionizing the gastronomic sector is the objective of the ALFABio project launched by EHTA
Hospitality School launches another “batch” of students for the job market
July 4, 2023 - 10:24
About one hundred and a half of students are doing internships in companies in the Algarve, but there were requests for many more
School of Hospitality and Tourism will be open to everyone this week
March 6, 2023 - 11:10
EHTA Open Week has a varied program
Algarve Hotel and Tourism School organizes Tourism Trade Show next Thursday
March 1, 2022 - 11:50
Event presents opportunities in the sector to the 107 finalist students
Covid-19: Hotels in Algarve with last minute cancellations and drop in demand
December 28, 2021 - 10:28
New restrictions and the worsening of the pandemic have led to "many cancellations"
Algarve Hotel and Tourism School brings together the essence of European Christmas
December 4, 2021 - 12:08
The initiative will take place between the 6th and the 10th of December, and will be open to the general public on the 8th
Trainer at the Algarve Hotel and Tourism School wins national award
December 14, 2020 - 17:52
This initiative is promoted by the Tourism Forum Association,
Algarve Tourism School courses receive international certification
August 20, 2020 - 11:39
Certification was given by the World Tourism Organization to courses in the Portuguese Tourism School network
Hotel and Tourism School is preparing meals for families in need
July 20, 2020 - 10:24
«This help from the Algarve Hotel and Tourism School makes all the difference», stresses the Refood coordinator Faro
