About the training program
The content of the program is aimed at forming competencies necessary for managers and specialists in the field of developing a new range of products for various purposes and organizing their production in production conditions. Students acquire competencies in developing strategies for the development of both restaurant business enterprises and high-tech productions, designing systems, facilities, and structures of catering enterprises. The curriculum provides for a number of practices and internships. Production practices (scientific research, technological, and pre-diploma work) are carried out at leading enterprises in the food industry and restaurant business market facilities.