| Disciplines | Documents | Form of Final Assessment | |
| 1. General Training |
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| ЕС 1 | Ukrainian Language for Professional Purposes | Working Program Syllabus |
Exam |
| ЕС 2 | Philosophy | Working Program Syllabus |
Exam |
| ЕС 3 | Foreign Language for Professional Purposes | Working Program Working Program Working Program Working Program Syllabus |
Credit (Pass/Fail Assessment) |
| ЕС 4 | Computer Science and Information Systems | Working Program Syllabus | Credit (Pass/Fail Assessment) |
| ЕС 5 | Higher Mathematics | Working Program Syllabus | |
| ЕС 6 | Chemical Foundations of Food Technologies | Working Program (GIC) Working Program (АC) Working Program (PCC) Working Program (ОBC) Syllabus (GIC) Syllabus (АC) Syllabus (PCC) Syllabus (OBC) | Exam |
| 2. Professional Training |
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| ЕС 7 | Introduction to the Profession and University Education | Working Program Syllabus | Credit (Pass/Fail Assessment) |
| ЕС 8 | Technological Properties of Raw Materials | Working Program Syllabus | Credit (Pass/Fail Assessment) |
| ЕС 9 | Standardization, Metrology, Certification, and Quality Management of Products | Working Program Syllabus | Exam |
| ЕС 10 | Processes and Apparatuses of Food Production | Working Program Syllabus | Exam |
| ЕС 11 | Microbiology | Working Program Syllabus | Exam |
| ЕС 12 | Theoretical Foundations of Food Production (with Educational Internship) | Working Program Syllabus | Exam |
| ЕС 13 | Theoretical Foundations of Food Production | Working Program Syllabus | Exam |
| ЕС 14 | Methods of Food Production Control | Working Program Syllabus | Credit (Pass/Fail Assessment) |
| ЕС 15 | Student Research Work | Working Program Syllabus | Exam |
| ЕС 16 | General Technology of Food Enterprises: | ||
| ЕС 16.1 | Technology of Canning Fruits and Vegetables | Working Program Syllabus | Exam |
| ЕС 16.2 | Technology of Meat, Meat Products, and Fish | Working Program Syllabus | Exam |
| ЕС 16.3 | Technology of Milk and Dairy Products | Working Program Syllabus | Exam |
| ЕС 16.4 | Technology of Fats and Fat Replacers | Working Program Syllabus | Credit (Pass/Fail Assessment) |
| ЕС 16.5 | Technology of Grain Processing and Storage | Working Program Syllabus | Exam |
| ЕС 16.6 | Technology of Sugar Production | Working Program Syllabus | Credit (Pass/Fail Assessment) |
| ЕС 16.7 | Technology of Bread, Pasta, Confectionery, and Food Concentrates | Working Program Syllabus | Exam |
| ЕС 16.8 | Technology of Fermented Productions | Working Program Syllabus | Exam |
| ЕС 17 | Refrigeration Technology of Food Products | Working Program Syllabus | Exam |
| ЕС 18 | Design of Food Industry Enterprises with Fundamentals of Industrial Construction | Working Program Syllabus | Exam |
| ЕС 19 | Comprehensive Course Project | ||
| ЕС 20 | Safety of Food Raw Materials and Food Products in conjunction with Practical Training | Working Program Syllabus | Exam |
| ЕС 21 | Hygiene and Sanitation of Food Production | Working Program Syllabus | Credit (Pass/Fail Assessment) |
| ЕС 22 | Technology of Storing Fruits and Vegetables | Working Program Syllabus | Exam |
| ЕС 23 | Basics of Computer Modeling | Working Program Syllabus | Exam |
| ЕС 24 | Technology of Drying Fruits and Vegetables | Working Program Syllabus | Exam |
| ЕС 25 | Marketing and Logistics in the Food Industry | Working Program Syllabus | |
| ЕС 26 | Technological Equipment of Food Production | Working Program Syllabus | Exam |
| ЕС 27 | Occupational Safety and Life Safety | Working Program Syllabus | Exam |
| ЕС 28 | Economics and Management of Food Production | Working Program Syllabus | Exam |
| С 29 | Technology of Restaurant Products | Working Program Syllabus | Exam |
| 2.1 Practical Training |
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| ЕС 30 | Industrial Internship | Working Program | Credit (Pass/Fail Assessment) |
| Elective Disciplines | Number of Credits | Form of Final Assessment | |
| Form of Final Assessment | |||
| ЕС 1 | Disciplines of Historical and Cultural Orientation: | 4 | Credit (Pass/Fail Assessment) |
| ЕС 2 | Disciplines of Socio-Political Orientation:
|
4 | Credit (Pass/Fail Assessment) |
| ЕС 3 | Disciplines of Socio-Legal Orientation:
|
3 | Credit (Pass/Fail Assessment) |
| ЕС 4 | Disciplines of Natural and Mathematical Sciences Orientation:
|
4 | Credit (Pass/Fail Assessment) |
| ЕС 5 | Foreign Language Preparation Disciplines: | 8 | 2 Credits |
| ЕС 6 | Sports Disciplines:
|
8 | 4 Credits |
| Elective Components (Choose 10 Disciplines) | |||
| Technology of Culinary Products | 3 | Credit (Pass/Fail Assessment) | |
| Technology of Functional Products | 3 | Credit (Pass/Fail Assessment) | |
| Information Technologies in Engineering Calculations | 3 | Credit (Pass/Fail Assessment) | |
| Modeling of Technological Processes and Systems | 3 | Credit (Pass/Fail Assessment) | |
| Engineering and Computer Graphics | 3 | Credit (Pass/Fail Assessment) | |
| Fruit Growing | 3 | Credit (Pass/Fail Assessment) | |
| Technology of Agricultural Production | 3 | Credit (Pass/Fail Assessment) | |
| Technology of Livestock Production | 3 | Credit (Pass/Fail Assessment) | |
| Beekeeping | 3 | Credit (Pass/Fail Assessment) | |
| Zooengineering | 3 | Credit (Pass/Fail Assessment) | |
| Technology of Crop Production | 3 | Credit (Pass/Fail Assessment) | |
| Vegetable Growing, Melon Growing, and Mushroom Cultivation | 3 | Credit (Pass/Fail Assessment) | |
| Viticulture and Ampelography | 3 | Credit (Pass/Fail Assessment) | |
| Basics of Nutrition Physiology and Hygiene | 3 | Credit (Pass/Fail Assessment) | |
| Basics of Dietary Nutrition (Dietetics) | 3 | Credit (Pass/Fail Assessment) | |
| Food and Dietary Additives | 3 | Credit (Pass/Fail Assessment) | |
| Spices and Seasonings | 3 | Credit (Pass/Fail Assessment) | |
| Hotel and Restaurant Business | 3 | Credit (Pass/Fail Assessment) | |
| Automation of Technological Processes | 3 | Credit (Pass/Fail Assessment) | |
| Applied Mechanics | 3 | Credit (Pass/Fail Assessment) | |
| Thermal Processes and Equipment in Food Production | 3 | Credit (Pass/Fail Assessment) | |
| Refrigeration Technology and Equipment | 3 | Credit (Pass/Fail Assessment) | |
| Craft Technologies | 3 | Credit (Pass/Fail Assessment) | |
| Commodity Science of Food Products and Packaging | 3 | Credit (Pass/Fail Assessment) | |
| Commodity Science of Food Products | 3 | Credit (Pass/Fail Assessment) | |
| Commodity Science of Food Items | 3 | Credit (Pass/Fail Assessment) | |
| Expertise of Food Products | 3 | Credit (Pass/Fail Assessment) | |
| Technology of Polysaccharides and Their Application in the Food Industry | 3 | Credit (Pass/Fail Assessment) | |
| Ethnic Cuisines | 3 | Credit (Pass/Fail Assessment) | |
| Sanitation and Hygiene in Restaurant Establishments | 3 | Credit (Pass/Fail Assessment) | |
| Business Analytics | 3 | Credit (Pass/Fail Assessment) | |
| Economic Analysis | 3 | Credit (Pass/Fail Assessment) | |
| Logistics Management | 3 | Credit (Pass/Fail Assessment) | |
| Internet Marketing | 3 | Credit (Pass/Fail Assessment) | |
| Graphic Editors | 3 | Credit (Pass/Fail Assessment) | |
| Technological Calculations in the Food Industry | 3 | Credit (Pass/Fail Assessment) | |