To choose the elective subjects, the student must use the catalog of elective subjects. To do this, you must choose a number of subects with the total amount of credits:
1st semester – 10 credits
2nd semester – 13 credits
3rd semester – 6 credits
4th semester – 6 credits
5th semester – 6 credits
6th semester – 12.5 credits
7th semester – 13 credits
After making the choice, you must fill out the appropriate form in the dean’s office during the first 2 weeks of study.
Catalogue of elective subjects
Elective Subjects
Organization of resort and sanatorium nutrition
The purpose of the subject is to provide students with modern theoretical knowledge on the organization of spa nutrition in accordance with the health of patients and the requirements of nutritionists, methods of its organization, the role of information and innovative technologies in the organization of spa nutrition, acquisition of practical skills approaches to the organization of medical and prophylactic nutrition in sanatoriums at the current level, training of highly qualified specialists who will be able to ensure a high level of efficiency of the organization of therapeutic and prophylactic nutrition in sanatoriums in a market economy.
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Standardization, certification, and metrology
The purpose of the subject is for students to acquire modern theoretical knowledge on standardization, certification and metrology in the hotel and restaurant industry; regulatory issues of standardization, certification and metrology in the hospitality industry; introduction of systems of standardization and certification of products and services; acquisition of practical skills and abilities to apply approaches to standardization and certification of products and services in the hotel and restaurant business; training of a highly qualified specialist who will be able to ensure a high level of efficiency and competitiveness of enterprises in a market economy.
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Bar business
The purpose of the subject is to provide students with the necessary theoretical knowledge and practical skills related to the modern organization of bars, customer service, as well as to study the most common technological processes of alcohol production, study the composition and range of drinks, snack recipes served in bars.
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Organization of sommelier work
The purpose of teaching the subject is to form in students a modern set of knowledge on the scientific basis of storage and consumption of alcoholic beverages by in-depth study of the basic approaches, principles and methods of sommelier. Development of students’ practical skills and abilities in solving production situations related to the sale and storage of wine and alcoholic beverages.
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Ethnic cuisines
Learning objectives: the formation of general and professional competencies for the successful implementation of economic, service and production, production and technological, organizational and managerial activities in the field of hotel and restaurant business, which involves research and innovation and is characterized by uncertainty of conditions and requirements, culture and food traditions of the peoples of the world, as well as ways to meet their nutritional needs, knowledge of the technology of production of dishes and culinary products of ethnic cuisines, the use of raw materials and techniques, cultural traditions of food consumption, identify the most common problems and prospects.
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Culinary art
Learning objectives: the formation of general and professional competencies for the ability to assess the quality and aesthetic properties of culinary products and the acquisition of skills in the design of culinary products. Lectures provide an opportunity to study the current level of restaurant business in Ukraine, modern technologies and principles of cooking, requirements for nutritional value and design of culinary products, criteria and methods for evaluating culinary competitions.
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Infrastructure of hotel, restaurant, and tourism industry
The study of the subject involves the introduction of modern innovative technologies in the restaurant and hotel business. The study of innovations in the trends of technology of hotel and restaurant activities as a component of the service sector, the main concept of which is hospitality, allows to form a holistic view of the content and structure of professional training.
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University education
The purpose of the subject is to understand the essence of the basic principles, laws and regulations in the field of higher education in Ukraine, to prepare students for higher education in accordance with modern integration processes in world and European education. To form a holistic view of the content and structure of professional training; about the chosen direction and specialty and the basic educational and qualification requirements for the training of a bachelor’s degree specialist.
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Automated design
The purpose of teaching the subject is to prepare students for professional activities in the field of design in terms of high information technology and to get acquainted with the basics of construction and operation of computer-aided design systems.
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Automated design of hotels and restaurants
The purpose of teaching the subject is to form students’ skills on the basics of computer-aided design of buildings and structures and to get acquainted with the basics of construction and operation of computer-aided design systems.
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Recreational complexes of the world
The purpose of the subject is to provide students with modern theoretical knowledge about the availability, organization and functioning of recreational complexes in the world, methods of forming recreational activities and the role of information technology in this process, acquiring practical skills and abilities to apply different approaches to will be able to ensure a high level of efficiency and competitiveness of enterprises in a market economy.
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Basics of the scientific research
The purpose of teaching the subject is to form in students, based on the acquisition of theoretical knowledge about the nature, role, functions of science and research in public life and their relationship with practice, skills of organizing and conducting research.
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Resort business
The purpose of the subject is for students to gain modern theoretical knowledge about the availability and organization of resort business, the formation of skills and abilities to use natural, climatic and sanatorium resources for restoring human well-being and motivation for a healthy lifestyle, training highly qualified specialists who will be able to provide high the level of efficiency and competitiveness of the resort in a market economy.
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