About the training program
The specialty of Cook and Confectionery is aimed at training professional chefs and confectioners for work in culinary institutions of the agro-industrial complex, agricultural and industrial enterprises, and other production sectors.
What do graduates do?
Cooks, confectioners, culinary production specialists in the agro-industrial complex and food enterprises of agricultural companies, as well as in restaurants, cafes, hotel complexes, cruise liners, private and corporate canteens, and their own businesses.
