Размер шрифта Цветовая схема Изображения


For admission call or message:


To come to Stavropol write:


Bukhara Engineering-Technological Institute Product Technology and Organization of Public Nutrition

Partner universitybuharskij-inzhenerno-tekhnologicheskij-institut

Bukhara Engineering-Technological Institute

Training area

19.04.04 Product Technology and Organization of Public Nutrition

Program profile

Product Technology and Organization of Nutrition Companies of Tourist and Recreational Cluster

Awarded qualification


Duration of study:

2,5 years

Required period of study at the partner university (specify semester(s):

3-rd, 4-th, 5-th semesters

Amount of credits:


Language of teaching:


Required level of proficiency in English


Study mode (intramural/ extramural):


Program goal:

Training students to successfully conduct research and development aimed at creating competitive products, technologies and services in the field of organizing production and services in public nutrition companies; development of effective technological processes for food production, as well as ensuring highly efficient functioning of technological processes of food production, automation, management, control, and food safety systems.

Program coordinator(s) from NCFU (indicate contact details):

Semenova Elena Anatolevna – Dean of the Caucasian Hospitality School

Email: dekannn@mail.ru

Program coordinator(s) from partner university (indicate contact details):

Khodzhiev Shukhrat Makhmudovich

Email: sh.hodjiev67@mail.ru

Entry requirements:

Applicant is obliged to:

  1. Have a state-recognized document of higher education.
  2. Pass the entrance tests successfully. Enrollment is carried out on the basis of a competitive selection in accordance with the Rules for admission to NCFU.
Entrance tests (specify subjects and minimal grades):

Comprehensive interdisciplinary examination – 30 points

Curriculum highlights:

Organization of production and service for enterprises in the hospitality industry,

Features of molecular cuisine technology,

Technology of production of dishes of foreign cuisine,

Planning and evaluating the effectiveness of the menu,

Competitiveness of products and services of public catering,

 Research work

Program highlights:

In accordance with world trends, narrow, specialized training ensures high efficiency of activities in the chosen profession, which is provided by the second level of higher education - master's degree.

The program is built on a practice-oriented approach using current scientific achievements, taking into account ideas of the National Technological Initiative. The main goal of the program is to train masters who simultaneously possess professional skills and analytical methods for solving various problems in all areas of the food industry: production and technological; organizational and managerial; research and design.

The educational process includes: acquiring knowledge, skills and abilities for production of semi-finished products and products for various purposes for nutrition companies; control over efficient operation of nutrition companies; control over quality and safety of raw materials and finished products at nutrition companies; scientific research of food products and development of new high-tech food production.

Academic facilities (labs, educational centers etc.) (indicate links to the site of NCFU)

Training is carried out using material and technical base of the department. There are 7 laboratories at the department: 2 food technology laboratories; food quality control laboratory; food safety control laboratory; educational bar-restaurant of the tourist complex; laboratory of microbiology, sanitation, food hygiene; laboratory of general, inorganic, analytical chemistry and physical and chemical methods of analysis.

The educational process is run using modern technological and research equipment, instruments, inventory.


Career opportunities:

Obtained level of education allows masters to work in the following positions: head of a nutrition company (director of a restaurant; head of a concern or a holding), a technologist - food safety auditor; chief technologist; food manager; teacher of specialized educational institutions. It’s also possible to continue education at postgraduate school.