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.
