Culinary ethnology

Type: Normative

Department: tourism




SemesterAmount of hoursLecturerGroup(s)
332Bezruchko LyubomyrGRT-21s, GRT-22s, GRT-23s, GRT-24s


SemesterAmount of hoursGroupTeacher(s)
316GRT-21sBLAHODYR Svitlana
GRT-22sBLAHODYR Svitlana
GRT-23sBLAHODYR Svitlana
GRT-24sBLAHODYR Svitlana

Course description

The «Culinary Ethnology» course is an optional discipline within speciality No. 242 «Tourism» for educational program No. 24 «Service». It is taught in the 3rd term in the amount of 3 credits (according to the European Credit Transfer and Accumulation System, ECTS). Its aim is to provide future experts on tourism with the essential information about various cuisines all over the world. The course pursues the following goals: theoretical and practical training of future specialists in the field of tourism on the issues of national gastronomic trend functioning; the peculiarities of supplying foreign tourists with foodservice; the formation of a tourist product considering national culinary trends.

Recommended Literature

Information resources: