Masters in Management and organization of public catering production

Provide methodological support for the implementation of the Federal State Educational Standard of Higher Education 3 ++ in this major as well as, develop undergraduates' personal qualities, along with general cultural and professional competencies in accordance with the requirements of the Federal State Educational Standard of Higher Education 3 ++; to provide comprehensive training of highly qualified specialists with fundamental knowledge in the main technological subjects: optimization of technological processes of production, high-tech production for public catering, scientific foundations of molecular cuisine, highly efficient technologies for processing plant raw materials of the Far Eastern region into foods, technologies for long-term storage for public catering , the main economic indicators of activities of public catering enterprises, modern design and reconstruction of public catering enterprises, highly efficient technologies for the processing of marine biological resources in foods, the safety of food raw materials and other food, strategic planning and forecasting of the activities of public catering enterprises; with practical skills in the manufacture, production and quality control of public catering, ready for research work; with the skills of data analysis, critical thinking, strategic management of catering and food industries, etc