Faculty

of biology and ecology

Specialty

6-05-0721-03 Food Production and Catering

Qualification

Engineer. Technologist

Academic degree

Bachelor

Duration of study

Full-time – 4 years

Language of study

Russian

Profilization

Production technology and catering organization

Main subjects studied

General and inorganic chemistry

Organic Chemistry

Analytical chemistry and physico-chemical methods of analysis

Electrical engineering and basics of automation

Fundamentals of thermal engineering

Fundamentals of cold supply of commercial catering facilities

Processes and equipment of public catering facilities

Physiology of nutrition

Consumer properties of raw materials and food products

Theoretical foundations of culinary production technology

Main competencies that the graduate will have

Be able to develop balanced diets for various categories of the population based on knowledge of the main nutrients contained in food products;

Master the basics of catering and various culinary processing techniques in the preparation of dishes of national cuisines of the world;

Be able to participate in development of technical regulations and technological documents for the products and services of the industry.

Area of future professional occupation

Trade and production activities of public catering facilities; research work in the field of technology development and products recipes of own production of   public catering facilities

Entrance tests

Interview to determine the level of proficiency in the language of instruction