The training of a gastronomy professional, who is equipped with the knowledge of catering product and technology, is familiar with the world's beverage offerings, can independently compile drink and food menus, can express his/her opinion based on scientific principles, can independently perform food and beverage management tasks, and can also be a food critic. It is very important that the course builds on the economic knowledge of the participant who has a global knowledge of the catering-service-drink and food knowledge-nutrition-culinarian world. They will be able to manage their own purchasing tasks, organise work in catering, organise events and perform F&B managerial tasks. 

The aim is to provide a product-specific and practice-oriented training, which focuses on the transfer of a wide range of knowledge, so that the participant has complex knowledge in specific areas of gastronomy, is not segmented into beverage, food and catering knowledge, but is equally equipped with knowledge in all areas and can understand the interrelationships and interconnections, can see the process as a whole and can subsequently operate and adapt it in practice.