Food Technologies

Field of knowledge: G "Engineering, Manufacturing and Construction" · Level: professional pre-higher education · Qualification: professional junior bachelor in food technologies.

Educational and professional programme "Production of Bread, Confectionery, Pasta Products and Food Concentrates"

Aim: to develop programme competencies that enable students to master a system of professional knowledge and practical skills for professional activity in the field of food production; to train specialists capable of solving typical specialised tasks related to the production of bread, confectionery, pasta products and food concentrates.

Employability: specialist in the production of flour products, confectionery and food concentrates, technician-technologist, laboratory technician, food product inspector, master of vocational training, team leader in main production areas (occupations 3111, 3211, 3340, 3550, 3590, 7412 according to DK 003:2010). Places of employment: bread factories, bakeries, confectionery factories and workshops, pasta and food concentrate enterprises, educational institutions.

Compulsory components: introduction to the profession, technology of bakery, pasta and food concentrate production, technology of confectionery production, general and special biochemistry, technical and special microbiology, processes and apparatus of food production, techno-chemical control in the industry, sanitation and hygiene, economics and organisation of production, technological equipment of the industry, occupational safety, fundamentals of ecology, management activity, internships.

State attestation: qualification examination.

Educational and professional programme "Innovative Technologies and Organisation of Public Catering"

Aim: to train specialists capable of solving typical specialised tasks related to the production of culinary products in restaurant establishments.

Employability: technician-technologist in food technology, product quality control inspector, food product inspector, cook, chef, waiter, maître d'hôtel, restaurant service master (occupations 3111, 3152, 3211, 3340, 3570, 3590, 5122, 5123, 5129 according to DK 003:2010). Places of employment: restaurants, cafés, canteens, bars, catering companies, educational institutions.

Compulsory components: introduction to the profession, organisation of production in public catering establishments, organisation of service in restaurant establishments, technology of culinary product production, technological equipment of public catering establishments, biochemistry, microbiology, processes and apparatus of food production, techno-chemical control in the industry, sanitation and hygiene, economics and organisation of production, occupational safety, fundamentals of ecology, management activity, internships.

State attestation: qualification examination.