The catering model provided for in the educational institution is a basic kitchen When carrying out a major overhaul of the dining room and catering unit, the following are planned: internal repair work, replacement of equipment, updating of the ventilation system, modernization of the space of the catering unit and dining hall, namely: - major repair of the interior of the dining room and catering unit (floor, walls, ceiling); - replacement of door blocks; - repair of the porch; - repair of the water supply and sewage system network in the dining room and catering unit, installation of a grease trap for the catering unit; - updating the power supply system in accordance with the designed equipment; arrangement of the ventilation system (works at a small percentage, complicates the working conditions of the cooks); - -installation of a modern sanitary zone in the catering unit for employees (shower, laundry, toilet); - installation of modern technological equipment and replacement of outdated equipment with energy-efficient ones; - modernization of the catering unit and dining hall space, zoning in accordance with the norms and technical requirements of the HACCP system; - modernization and aesthetic design of the dining hall as a space for the formation of useful skills of a healthy lifestyle; - equipping with primary fire extinguishing equipment, installation of a local kitchen fire extinguishing system.

For the effective organization of student nutrition, it is necessary: - major repairs of the interior of the dining room and the catering unit (floor, walls, ceiling); - replacement of door blocks; - repair of the porch; - repair of the water supply and sewage system network in the dining room and the catering unit, installation of a grease trap for the catering unit; - updating the power supply system in accordance with the designed equipment; installation of a ventilation system (works at a low percentage, complicates the working conditions of the cooks); - installation of a modern sanitary zone in the catering unit for employees (shower, laundry, toilet); - installation of modern technological equipment and replacement of outdated equipment with energy-efficient ones; - modernization of the catering unit and dining room space, zoning in accordance with the norms and technical requirements of the HACCP system; - modernization and aesthetic design of the dining room as a space for the formation of useful skills of a healthy lifestyle; - equipping with primary fire extinguishing equipment, installing a local kitchen fire extinguishing system. All this will create conditions for full, high-quality and safe nutrition for participants in the educational process, ensure compliance with the principles of the Hazard Analysis and Critical Control Points (HACCP) system. Increasing the energy efficiency of the catering unit through the use of modern energy-saving equipment will reduce the level of water and electricity consumption, as well as meet the requirements for labor protection and safety in the educational institution.