Restaurant and Food Service Management

The programme is intended for current and future managers of restaurants, cafés, bars and other food-service operations, as well as shift leaders, head chefs and entrepreneurs. Learners integrate concept design, food safety, menu and stock management, finance, marketing, people management, digital systems and risk control into a complete business plan and a 90-day action plan.

• Study period: 05.10.2026–31.01.2027
• Volume: 15 ECTS, or 390 astronomical hours
• Contact learning including assessment: 270 hours
• Independent study: 120 hours
• Languages of instruction: Estonian and Russian
• Field of study: hospitality and catering, ISCED-F 1013

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The curriculum supports selected competences described at EQF level 5, but does not automatically confer a professional qualification or an EQF level. A micro-credential certificate may be issued only after the curriculum has received the required activity licence.