'- Notions of Entrepreneurship and the Individual Micro Entrepreneur;
- Notions of Good Food Manufacturing Practices and Health Legislation;
- Equipment, furniture and utensils used in the production of salty and sweet snacks for parties;
- Ingredients used to make savory and sweet treats for parties;
- Planning for the Production of Salty Snacks and Fine Sweets for Parties
- Techniques for making savory, sweet and semi-sweet pasta;
- Techniques for producing savory and sweet fillings;
- Techniques for modeling and decorating fine snacks and sweets for parties;
- Food preservation techniques, savory and sweet treats for parties;

'- ANVISA RDC No. 12/2001- Technical Regulation on microbiological standards for food;
- ANVISA RDC No. 216/2004 - Technical Regulation on Good Practices for Food Services;
- ANVISA RDC No. 275/2005 - Technical regulation of standard operating procedures applied to food producing/industrializing establishments and the checklist of good manufacturing practices in food producing/industrializing establishments;                                  
- Ordinance SIT 233/2011Regulatory Standard No. 12 - Safety at Work in Machinery and Equipment;
- MTE Technical Note No. 94/2009 - Safety for Bakery, Grocery and Butchery Machines;