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.
