ENGINEERING AND MANAGEMENT IN PUBLIC FOOD AND AGROTURISM

 Graduates of our faculty can work in the following areas: • County Agricultural Directorates for Agriculture and Rural Development, • Ministry of Agriculture, Forests and Rural Development (M.A.P.D.R.); • National Agricultural Consultancy Agency, • County Agricultural Consultancy Office, • Regional Development Agencies (ADR); • state bodies in the field of rural development and planning (OCAOTA, OSPA, etc.); • education and research; • rural infrastructure; • IT networks for agrotourism activity • the classic tourist network. The mission of the study program consists of: • training/preparing students/specialists in the field of public food and agritourism, by participating in a higher level training process, which requires a pertinent interdisciplinary study; • unitary approach to rural tourism and agritourism in the engineering direction. • training of specialist engineers in strategies and development plans in the field of rural services (rural tourism, agritourism, public food, etc.). The general objectives of the bachelor's degree study programs are carried out in three directions: didactic (educational), scientific research, civic education.  In the didactic direction, the specific educational objectives of the bachelor's degree study program Engineering and Management in Public Food and Agrotourism resulting from the operationalization of training competencies (professional competencies and transversal competencies), are structured on the three dimensions: 1. Cognitive objectives ensure: Knowledge of the legislative framework regarding the environment and ecotourism Knowledge of the biochemical structure and properties of food products Knowledge of the quality elements of products and services and the concept of food safety Knowledge of the elements regarding the economy of tourism and agrotourism farms Ensuring the management of guesthouses and agrotourism farms and public catering units 2. Applicative objectives contribute to: Acquiring knowledge of management and marketing in public catering and agrotourism Knowledge of the elements of design, management and evaluation of agrotourism and public catering activities Application of techniques and technologies for obtaining food products and their valorization through tourist services Knowledge of the basic elements of biotechnologies applied in the food industry Knowledge of the technologies for growing and exploiting the main species of animals and obtaining quality production Knowledge and acquisition of laboratory work techniques for identifying chemical components in food. 3. Communication and relational objectives - which aim to gain knowledge of: • economic legislation, financial, accounting and legal elements applied in public catering and agritourism • procedures for managing, administering and organizing agritourism services in accordance with European and global quality standards • elements of ecological education regarding the quality of (bio-food) products and tourist services • basic principles regarding relationships and communication in tourism. • (and) awareness of the importance of consuming healthy food.