Institute of Modern Information Technologies in Education (Isito)

Vocational College

Basic Professional Educational Program

100106 "Organization of service in public nutrition"

Qualification - manager

The term of training: On the basis of basic general education - 2 years 10 months

on the basis of secondary general education - 1 year 10 months

The goals of the educational program:

Target 1: The development of the socio, personal and professional competencies of the graduate in accordance with the modern requirements of the labor market and the needs of the population in satisfying their own needs and interests.

Target 2: Подготовка специалиста готовым осуществлять успешные коммуникативные, Professional and other actions to organize service in public catering enterprises of various types and classes.

Target 3: Training of specialists, owning an integral knowledge system about the world, capable of focusing in the values ​​of life, culture and professional sphere.

The results of the educational program:

1. Ability to perceive and develop knowledge.
2. The ability to competently communicate in the state, Russian and foreign languages.
3. Adherence to a healthy lifestyle.
4. Adherence to the preservation of ecology.
5. Ability to apply knowledge in practice.
6. The ability to lead and the ability to work in a team.
7. Patriotism and preservation of cultural values.
8. The ability to show tolerance and respect for others.
9. Possession of knowledge of the professional field.
10. Skill and ability to organize food in catering organizations.
11. The ability to competently communicate in the state, official and foreign languages ​​and work in a team.
12. Способность организовывать обслуживание потребителей в организациях общественного питания.
13. Умение проводить маркетинговую деятельность в общественном питании.
14. Maintaining and accounting for quality control of products and services of OP.
15. The ability to carry out information support of the service process in the OP.
16. The ability to evaluate the competitiveness of products OP.
17. Knowledge in the organization of labor of maintenance personnel.
18. Knowledge of the technological cycle of products.
19. Ability to evaluate the food market.
20. The ability to show tolerance and respect for others.
21. Ability to determine the type of operation of technological equipment.
22. Ability to use accounting and reporting data in professional activities.
23. Knowledge and maintenance of the basics of pricing.
24. Legal literacy.
25. Knowledge of the documentary support system.

Experience of international cooperation:

International cooperation with Turkey, стажировка студентов с выдачей диплома по специальности «Отельный менеджмент».

Regulatory documents:

Государственный образовательный стандарт СПО

Учебный план