About the training program
Professional field of activity in this area of study: processing, further processing and storage of food raw materials at food service establishments; production of semi-finished products and products for various purposes for food service establishments; operation of technological equipment at food service establishments; development of recipes, technologies and regulatory documentation for the production of new healthy food products; organization of production and customer service at food service establishments; monitoring the effective operation of food service establishments; quality and safety control of food raw materials and food products; design and reconstruction of food service establishments.
