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Catering Technology
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Summary of the Profile
Objective(s) of a study programme:
To train a bachelor of professional studies in food and beverage who is enabled to organize production-technological activities of a catering enterprise; to plan and organize the production process at a catering enterprise; to manage the quality of the enterprise performance, technological processes and production resources.
Learning outcomes:
Having acquired the qualification of professional bachelor the graduates will be able to prepare a plan of production activities; to establish the production base; to organize the supply and storage of raw materials; to plan and organize gastronomy and staff work; to organize the serving of meals; to implement safe production technologies of high quality; to provide self-control system at an enterprise; to manage the enterprise property and control the recording of the industrial activities.
Activities of teaching and learning:
Focused on the student; based on the problem solution; self-study, group work and research. Teaching and learning in the working place with the application of laboratory practice and under the teacher guidance.
Methods of assessment of learning achievements:
Exams taken orally and in written; a case analysis; presentations, reports, project work, self-evaluation and evaluating colleagues.
Specializations:
None.
Optional courses:
Students can choose optional study subjects from the General List of Optional Study Subjects. 1st choice: Etiquette of Catering Enterprise Staff; Beverage and Culture of Use; Ethics of Catering Service. 2nd choice: Ethnographic Lithuanian Cuisine; World Cuisine; Designing New Meals. 3rd choice: Psychology of Communication; Work Law; Applied Research.
Distinctive features of a study programme:
None.
