Waiter (3y. duration)

Performs preparatory work in the catering facility and in the service hall and applies a dress code; welcomes and receives guests, takes orders and serves guests using catering techniques; prepares and serves open, bottled and mixed drinks and beverages; performs calculation of services and sends guests; works in accordance with the norms and guarantees the quality of work and services, as well as performs work in accordance with the regulations for labor protection environment and environment.

Chef (3y. duration)

It prepares food products for finalizing different types of cooking products: cold and hot starters, soups, stews and stews, basic sauces and stocks, meat dishes, fish and crustaceans and seafood, side dishes, vegetarian dishes, salads, confectionery, national dishes, proper food; serve, decorate and delivers meals in appropriate containers; maintain and update records of work in the kitchen, works in accordance with the norms and guarantees the quality of work and services, as well as performs work in accordance with the regulations for labor protection environment and environment.

Catering Technician (4y.duration)

Performs work tasks in culinary and catering services with a purpose satisfying the requests of the users of the services; compiles a plan and organization for the work of preparing and serving food and drinks, putting together a food offer and beverages, prepares and serves various types of food and beverages.

Rural Tourism Hospitality Technician (4y.duration)

Performs work activities in the catering establishment or the rural household, related to the stay of tourists in the rural environment; he plans the whole arrangement of the building, the guest rooms, the yard, the farm, the garden; create an offer and calculates prices for accommodation and food for guests; prepares and serves food and beverages; performs promotional activities, sale and collection of tourist services; everything concerns about crop and livestock production in the household.

Hotel Tourist technician (4y.duration)

Performs agency and receptionist duties with a goal of satisfying customer requirements; reservation of services and software programs in hospitality-tourist operations, creation of products and services at the request of the client; performs work tasks when welcoming, accommodating and sending guests to the catering facility and calculating prices of catering - tourist products and services.

Hotel and restaurant technician (4y.duration)

Plans, organizes, coordinates, supervises and manages the work of the staff at the reception, in the restaurant and in the hotel household. Participates in the implementation of work tasks in catering facilities of different types and sizes that provide accommodation, food and drinks in accordance with social and environmental regulations.Participates in defining the hotel services, their promotion and sale. It plans and encourages the work of the employees. Prepares reports and surveys using ICT and similar software in daily operations and in the office correspondence. Communicates with guests and business partners by applying the rules for business communication.