Nutrition and the importance of collective, mass feeding systems, system types, new production systems, management and organization, kitchen, dining room used as tools of planning and standard recipes, menu planning and management and organizations, purchasing and storage techniques, hygiene and price control, is to gain knowledge and skills.

Importance of institutional food service, catering systems, management of food services, kitchen planning and catering equipments, menu planning, methods of food purchasing/ storage and control and work safety