About the training program
PROFILE: GASTROTECHNOLOGY AND MANAGEMENT IN RESTAURANT BUSINESS The training is built on the synthesis of two key directions. The first is a deep understanding of gastronomic technologies: from the basics of working with products, sauce preparation, and low-temperature stewing techniques to innovative approaches that change the texture and shape of familiar ingredients. The second is comprehensive establishment management, including financial accounting, procurement logistics, process standardization, team management, and developing a marketing strategy to attract guests.