Restaurant technologies and food design

Special education in the field of technology, food design, organization of production and sale of food products in restaurant business, namely: acquisition of theoretical knowledge, mastery of methods and technologies, the application of which is aimed at solving professional matters in restaurant business; creation of motivational conditions for competitive selection of the most talented young people with higher professional education for further development of their potential in the framework of master's programs. Focused on students' mastery of theoretical knowledge and practical skills regarding the diagnosis of technological processes of the production of restaurant products; gaining experience in the ability to demonstrate creativity when developing an author's menu and haute cuisine concepts based on the application of modern approaches and trends in food design, complex scientific methods; the ability to make creative concepts for the service of festive events for consumers in restaurant establishments and beyond them, the creation and implementation of food design and food service projects in HoReCa establishments; acquiring the necessary research skills for a scientific career .

Interdisciplinary and multidisciplinary training of specialists in the management of technological processes of production and the quality of restaurant products, the provision of services, in particular in the field of  restaurant business, as a result of mastering technological, product knowledge, organizational, managerial, marketing, economic, sanitary and hygienic requirements control skills, food design skills at development of new menu concepts; creation and implementation of food design and food service projects for serving consumers in HoReCa establishments and beyond. Interdisciplinary courses that form comprehensive knowledge about the creation and promotion of business projects in restaurant business. Involvement of well-known practical workers of restaurant business in the educational process. Internships in Ukraine and abroad with obtaining certificates. Interactive field practical classes. Involvement of well-known restaurant business practitioners in the educational process.