2020-2021
Scientific circle (direction Hotel and restaurant business)
Preservation of the authenticity of the cuisine of Kherson region and substantiation of the use of local ingredients
Head Associate Professor Burak VG
Purpose: mastering traditional and creative technologies of culinary art, restaurant service, raising the level of professionalism in the restaurant business and promoting a healthy lifestyle and leisure.
Number of applicants - 20.
TOPICS OF CLASSES
conducting master classes and discussing issues
October
Development and preparation of the seasonal autumn menu: "Pumpkin menu".
Preparation of 8 dishes of pumpkin, among: hot and cold snacks, first and second courses, dessert and pumpkin cappuccino.
November
Master class on new technologies for cooking healthy, healthy and functional food within the project "Life in the style of IVF".
Preparation of student research papers for the All-Ukrainian competition of student research papers.
December
Preparation and preparation of the seasonal menu offer "Winter Delight" together with the employer Vyacheslav Pronin - director of the cafe "Lviv Chocolate Workshop" in Kherson.
Preparation of hot drinks and winter desserts.
On the first winter day, third-year students majoring in Hotel and Restaurant Business prepared a seasonal menu offer "Winter Delight". These are hot drinks - sea buckthorn tea, ginger-lime, non-alcoholic mulled wine, some types of hot chocolate and coffee. As well as sweet desserts - carrot cakes and muffins, charlotte, cheesecake and chocolates.
Master class on cooking New Year's dishes for the New Year.
How to diversify the holiday menu and make New Year's dishes not only delicious but also delicious? Future culinary experts and restaurateurs, and now students of Kherson State University, tried to answer these everyday but currently relevant questions.
https://www.facebook.com/100010907893427/videos/1275944459445805/
February
Holding the International Bartender's Day.
Preparation of various non-alcoholic cocktails of the peoples of the world. Features of serving cocktails.
March
Master class on making pancakes in different colors with different fillings for the holiday of Shrovetide.
Preparation of scientific theses and reports for the All-Ukrainian scientific-student conference.
April
Master class "Culinary products using creative technology (molecular cuisine)"
May
Master class "Preparation of cocktail salads and sauces for them, the use of collagen biocoating during the design of dishes."
Participation in the #USAID_ AGRO Program - creation of confectionery and craft products.