Department of Technology of Restaurant
and Ayurvedic Products
+3 (8044) 287 97 53
BACHELORS
Name
Bar and sommelier work
Introduction to Ayurveda
Hygiene and sanitation
Electronic systems in the industry
General technologies of the food industry
Culinary Ethnology
Culinary science
Nutrition
Equipment of restaurants
Organization of restaurant business
Fundamentals of Computer-Aided Design
Fundamentals of molecular technology in restaurants
Basics of scientific research
Fundamentals of Nutrition
Design and design of restaurants
Restaurant business
Serviceology
Theoretical bases of technology of production of restaurant economy
The technology of production of restaurant economy
Quality management of restaurant products and services
Food mini-technologies in restaurants
Nutritional and dietary supplements, spices and seasonings
Chemistry and technology of raw materials of the restaurant industry
Number of hours
162
90
180
120
180
126
150
360
330
120
120
90
90
396
360
120
240
780
270
162
180
MASTERS
Name
TECHNOLOGIES IN THE RESTAURANT BUSINESS
PR-technologies in the restaurant industry
Biologically active substances in restaurant technologies
Nutrition
Engineering in the restaurant business
Innovative restaurant technology
Methodology and organization of scientific research
Molecular technologies of restaurant products
Applied research methods in the restaurant industry
The technology of restaurant products of wellness purpose
Food and sanitary toxicology
TECHNOLOGIES OF AYURVEDIC FOOD PRODUCTS
Safety and quality of Ayurvedic food
Biologically active substances in Ayurvedic food technology
Research Workshop
Theoretical foundations of Ayurveda
Theoretical basics of Ayurvedic nutrition
Ayurvedic food technology
90
90
450
120
150
390
150
180
360
Number of hours