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An educational program aimed at a formation of common cultural (universal): socio-personal, General scientific, instrumental and professional competences which allow the graduate to work successfully in the chosen sphere of activity and to be resilient in the labour market. In the learning process, students get competencies to carry out the following activities:
- to organize, plan and manage technological processes of production of culinary products;
- to carry out incoming quality control of raw materials, production of semi-finished products and control of technological processes parameters, quality of finished products;
- to ensure production efficiency;
- to develop new products catering.
Graduates can work as:
- heads and chief specialists (Manager, Director, technologist, etc.) the enterprises of the food;
- managers and leading specialists of companies involved in equipment technological equipment of enterprises of the food;
- heads and key experts of specialized laboratories.
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