No. 108 FOOD TECHNOLOGY LABORATORY
Food Preparation Technology Laboratory No. 108, with an area of 53.90 m² and a capacity of up to 20 students, is designed for practical training of students in the field of restaurant business and culinary arts, serving as a research platform for the training of highly qualified personnel in the field of gastronomy and restaurant business. Here, key professional skills necessary for future chefs, cooks, and gastronomic tourism specialists are developed. Main areas of work: Practical classes on the production and organization of public catering; Study of Eastern and Western cuisine; Development of new recipes and cooking techniques; Research in the field of gastronomic tourism; Conducting educational events and master classes.
No. 109 PASRTY TECHNOLOGY LABORATORY
Laboratory No. 109, dedicated to Pastry Preparation Technology, has an area of 25.43 m² and a capacity of up to 15 students. It is designed for the practical training of students in the disciplines of “Pastry Arts,” “Fundamentals of Pastry and Bakery,” and “Chocolate and Sugar Decoration.” The laboratory also serves as a venue for public educational events and hands-on sessions in pastry and bakery arts, the development of chocolate and sugar decoration skills, as well as the creation of new recipes and preparation techniques.
No. 110 SERVICE LABORATORY
The Food Service Laboratory No. 110 of the Department of Gastronomy and Culinary Arts at the Faculty of Tourism has an area of 44.42 m² and accommodates up to 20 students. It is used to enhance the knowledge and skills acquired in courses such as Service Technology I, Service Methods II, Food Styling and Photography, and Sommelier Services. The laboratory also serves as a venue for public education activities and community engagement.
This laboratory supports students in developing the professional skills required for a successful career in the restaurant industry. It contributes to the training of competent professionals capable of delivering high-quality customer service and working effectively in the hospitality sector.
No. 111 BAR LABORATORY
Bar Laboratory No. 111 of the Department of Gastronomy and Culinary Arts at the Faculty of Tourism has an area of 35.75 m² and accommodates up to 20 students. It is used to enhance the knowledge and skills gained in courses such as Bar and Mixology and Beverage Technology, as well as during public education activities aimed at community engagement.
The bar laboratory is designed to teach students how to prepare a variety of drinks, including cocktails, coffee, tea, and both alcoholic and non-alcoholic beverages. It supports the development of students' professional skills and prepares them for work in restaurants, bars, and hospitality venues.
As a key part of the educational process, the bar laboratory helps students acquire the competencies necessary for building a successful career in the gastronomy and tourism industry.
