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STATE UNIVERSITY OF TRADE AND ECONOMICS / KYIV NATIONAL UNIVERSITY OF TRADE AND ECONOMICS
STATE UNIVERSITY OF TRADE AND ECONOMICS / KYIV NATIONAL UNIVERSITY OF TRADE AND ECONOMICS
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STATE UNIVERSITY OF TRADE AND ECONOMICS / KYIV NATIONAL UNIVERSITY OF TRADE AND ECONOMICS
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Introduction to the Profession for First-Year Students of Specialty 181 "Food Technology"

General Information

On August 31st, 2023, the State University of Trade and Economic hosted the inauguration ceremony for first-year students of the Faculty of Restaurant, Hotel and Tourism Business. This year, the State University of Trade and Economic (SUTE) held the third position in the Ukrainian educational invironment in terms of the number of applicants for specialty 181 "Food Technology." To familiarize students who enrolled in the educational programs "Technology and Organization of Restaurant Business" and "Restaurant Technologies and Food Design" with their future professional sphere, the professors of the Department of Technology and Organization of Restaurant Business arranged excursions to restaurant businesses that are partners of the SUTE.

Students from groups 1-6 and 1-8, accompanied by the head of the department, Dina Fedorova, visited the "Alaska" restaurant, one of the renowned luxury seafood restaurants in Kyiv. Viktor Tymchyshyn, the stakeholder of the "Restaurant Technologies and Food Design" program and the head chef of the restaurant, introduced the first-year students to the establishment's structure and production processes, from sourcing raw materials to organizing service in the dining rooms. The aspiring professionals had the opportunity to interact with the restaurant staff and ask questions to Mr. Tymchyshyn, who kindly shared his own experiences and the rules for successful operation in the restaurant business.

Students from group 1-7, accompanied by their mentor, Professor Olena  Hrabovska, visited the restaurant of authentic Ukrainian cuisine, "Hlek." The owners of the establishment, Maya and Oleksandr Stepovi, true explorers of authentic Kyivan cuisine, passionately shared their insights with the students. They explained the restaurant's concept, revealed the secrets of its popularity in the city, and described the organization of work within the establishment. They also enthusiastically discussed the diversity of Kyivan cuisine, where even borscht can be prepared differently depending on the season.

First-year students and the Department of Technology and Organization of Restaurant Business extend their gratitude to the partner establishments and stakeholders of the educational programs for providing the opportunity for youth to immerse themselves in their future profession, witness it from the inside, and shape their prospects for future career development in the restaurant business!

08.09.2023
433884
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остання редакція 08.09.2023
433884