Semester Semester Course title ECTS Annotation
Spring Physics 4 The aim of the subject is to introduce with physics, its relation with other fields of perception as well as to discuss standpoints provided by famous Western European philosophers towards existence, sociability, consciousness and necessity of moral principles. The subject aims at fostering students’ responsibility in decision making, developing communication and critical reasoning skills. Critical thinking activities will challenge students to incorporate philosophy in their daily activities while making decisions, communicating and cooperating.
Semester Semester Course title ECTS Annotation
Autumn Philosophy 6
Autumn Speciality Language (Lithuanian) 3
Autumn Foreign Language 6
Autumn Mathematics 1 6
Autumn Information Technology 1 6
Autumn Publishing Technologies 1 6
Autumn Technologies of Graphic Media 3
Autumn Graphic Design 1 6
Autumn Computer Graphics 6
Autumn Graphic Product Development 1 6
Autumn Advertising 3
Autumn Printing Technologies 1 6
Autumn Book Design 3 The aim of the subject is to provide knowledge on book design, principles of text and illustration composition, selection of typeface and layout. Students will gain knowledge on book layout and design and practical skills in selecting and applying appropriate fonts; font legibility and matching. During the course of the subject students learn basic principles of book design and apply skills in practice according to the requirements.
Spring Technologies of Graphic Media 6
Spring Electronic Publishing 6
Spring Technological Practice “Publishing Technologies 2” 6
Spring Mathematics 2 3
Spring Information Technology 2 3
Spring Publishing Technologies 2 3
Spring Final Practice 9
Spring Graphic Design 2 3
Spring Digital Photography 3
Spring Graphic Product Development 2 6
Spring Foreign Language (English) 3 The subject is designed to develop students ESP and business language skills in writing, reading speaking and listening, as well as spoken interaction skills. During the course of the subject students will gain knowledge on business, business correspondence and communication terminology in English necessary for spoken interaction in business environment.
Spring Printing Technologies 2 6
Spring Creative Problem Solving 3
Semester Semester Course title ECTS Annotation
Autumn 5 Production Design of Plant Origin Food 6 Covering the study subject programme students analyse the organization and management of production process of foodstuffs of plant origin, development of new products, analyses technological peculiarities and raw materials use in the production of alcoholic and non-alcoholic drinks. Students gain experience in the production of foodstuffs of plant origin.
Autumn 3 Technology of Food of Plant Origin 10 In studying the subject programme students analyse the organization and management of production process of plant origin, the development of new products, discuses the raw materials use in the production of alcoholic and
non-alcoholic beverages, technological peculiarities. Students acquire knowledge and experience in the production technology of food of plant origin.
Autumn 5 Production Design of Animal Origin Food 6 The study subject programme students analyse the organization and management of production process of foodstuffs of animal origin, development of new products, analyses technological peculiarities and raw materials use in the production of milk, meat, fish and eggs produce. Students gain experience in the production of foodstuffs of animal origin.
Autumn 5 Industrial Practice 2 6 During the introductory practice students will get acquainted with the main and special food production processes, evaluate the implementation of advanced ideas in the real production as well as the organization of ecological production and environmental harmony in food industry companies.
Spring 4 Enterprise Economics and Accounting 4 The study subject programme is animed at developing theoretical knowledge and practical skills of Enterprice Economics and Accounting, at forming abilities that enable practical reasoning of the efficiency of enterprise’s activities, at calculating and evaluating economic indices of the enterprise’s activities.
Spring 4 Technology of Food of Animal Origin 10 The programme students analyse the planning and management of production process of foodstuffs of animal origin, the development of new products, examines the raw materials of milk, meat, fish, eggs production, technological peculiarities, gives possibility to obtain experience in the production of foodstuffs
of animal origin.
Spring 4 Engineering Graphics 4 Students get acquaninted with the main principles and peculiarities of drawing’s formation, the most common AutoCAD commands are used in the study subject programme Practice of Computer Practice.
Spring 4 Industrial Practice 1 6 During the introductory practice students will get acquainted with the main and special food production processes, evaluate the implementation of advanced ideas in the real production as well as the organization of ecological production and environmental harmony in food industry companies.
Spring 2 Basics of Food Quality and Safety 7 The consumption characteristics of food products, the factors influencing their quality,the reasons of changes, and the aspects of quality preservation are also analysed in the subject. The programme of this subject covers requirements for laboratories and practical application of instrumental analysis methods.
Spring 6 Final Practice 3 Providing knowwledge and abilities required for the asquisition of organizational at the real workplace in a company, creating possibility to collect the required material for the final thesis/project of professional bachelor.
Spring 6 Professional Bachelor
Thesis
12 In studying the study subject programme students wil gain knowledge and abilities required for the asquisition of practical work skills of foodstuff production (develop and improve the technologies of food products of plant/animal origin, apply technological equipment available in practical training facilities, evaluate the quality indicators of food raw materials, semi-manufactures and final products.