About the training program
The direction 19.03.04 Product technology and organization of public catering includes the following profiles: 1. Technology of the food industry, restaurant business; 2. Gastronomic management; 3. High cuisine: management and technologies. During your training, you will develop competencies such as production management, food safety formation for food industry enterprises, implementation of competitive product policy, design of production concepts for food industry enterprises, 3D modeling of flow-through design solutions for food industry enterprises. This field also provides you with career growth, starting from assistant technologist to manager.