The Chair of Food Technology and Hotel and Restaurant Services

Our achievements

Throughout the years, both faculty members and students of the Department have won over 100 awards in a wide range of culinary competitions, which include:

• annual competition «Best Cook Fest», organized by the Ukrainian Culinary Union;
• «Bakery and Confectionery Industry», organized by the Ukrainian Association of Bakers;
• «Food Land Bukovyna», organized by the Bukovyna Guild of Culinary Professionals of the Ukrainian Culinary Union;
• Ukrainian online Competition «Pumpkin Garden 2023», etc.

Directions of scientific research and development

The scientific and pedagogical staff of the department works on a research topic: «Development and implementation of the international concept of SlowFood in the hospitality sector of the region», which involves substantiation of theoretical foundations and practical approaches to the innovative development of the SlowFood concept in Bukovyna. The researchers of the Department are exploring the potential for the development of the SlowFood concept in Ukraine and Chernivtsi region in the context of deepening European integration as an element of regional tourism branding. Based on the results of scientific research, they propose ways to develop the SlowFood concept in the region and justify priorities, as well as develop practical approaches to the implementation of innovative technologies for the development of the SlowFood concept in the region.

Cooperation with stakeholders

The Department’s educational process is characterized by dynamic cooperation with various stakeholders. Specifically, these stakeholders actively participate in the enhancement of existing educational programs, the development of new curricula, and the submission of valuable recommendations for their refinement and modernization. Importantly, stakeholders play a crucial role in the assessment of educational programs concerning professional training, all the while respecting the established procedures for the mandatory components responsible for shaping the learning outcomes and overall educational competencies of the students.

Our stakeholders comprise a diverse group, including 10 hotel and restaurant complexes, over 20 restaurant establishments, approximately 10 travel agencies, and 5 professional non-governmental organizations (NGOs). This collaborative approach ensures that our department remains at the forefront of industry standards and continuously adapts to meet the needs of our students and the broader community.

Practical training

The practical training offered by the Chair of Food Technology and Hotel and Restaurant Services encompasses a range of hands-on experiences, which include practical and laboratory classes conducted by our academic staff in the specialized laboratories. Additionally, practical training takes place in the department branches, established in collaboration with the «Picnic» Restaurant and the «Bukovynska Zirka» Hotel and Restaurant Complex. This training goes beyond the confines of traditional classrooms and extends to include valuable interactions with industry experts through master classes, seminars, training sessions, and webinars. Moreover, students actively participate in various events organized by enterprises.

An integral element of our specialists’ practical training is the international internship, facilitated through cooperation agreements with international partners of the Institute. These agreements encompass 24 foreign higher education institutions of Austria, Bulgaria, Latvia, Moldova, Northern Cyprus, Poland, Romania, Serbia, Slovakia, the Czech Republic, and some others.

To further enhance this international dimension, our institution has forged a partnership with the UCM-Italy Association. This collaboration facilitates foreign internships and offers a series of preparatory workshops and online courses in Italian language learning at the Institute.