The Department of Food Technologies and Hotel-Restaurant Business is a graduating department and provides training for specialists in two educational programs: 181 “Food Technologies” and 241 “Hotel and Restaurant Business.”
The training of specialists at the department, as well as throughout the university, is carried out according to a tiered system in accordance with the Law of Ukraine “On Higher Education.”
The scientific and pedagogical staff of the department constantly improves the forms and methods of teaching, utilizing both traditional forms and innovative teaching methods (such as business games, off-site practical classes, etc.). Student education is conducted using the latest technologies in classrooms and laboratories equipped with modern equipment.
Taking into account the latest achievements in science and technology, new curricula and course programs have been developed, and modern information technologies for learning (including distance education) are being implemented. Educational and methodological literature has been prepared, and active work is being carried out on the preparation and publication of modern textbooks and educational manuals.
Advantages of studying at the department:
- Innovative technologies and teaching methods for academic disciplines;
- High level of expertise among the scientific and pedagogical staff;
- Innovative curricula and programs developed with employer participation;
- Provision of electronic lecture notes;
- Free access to the Internet;
- Functioning virtual learning environment for all disciplines;
- Opportunity to work with modern software;
- Practical nature of education;
- Opportunity to participate in scientific and practical conferences;
- Provision of internship placements;
- Excursions to enterprises;
- High evaluation of the quality of specialist training by employers.
The department actively collaborates with related departments of other higher education institutions. Forms of such cooperation include developing recommendations for improving the educational process, participating in scientific conferences, co-authoring publications, and discussing educational and professional programs for training Bachelor’s and Master’s students.