Participation in the online lecture

9.12.2023

The teachers of the Department of the Professional Education, Restaurant and Tourism Business took part in the online lecture by Larysa Tytykailo on the basis of the Carpathian National University.

On December 8, teachers of the Department of Professional Education, Restaurant and Tourism Business had the honor to take part in an exciting online lecture held by Larysa Tytykailo, an outstanding project leader, owner of the farm “Brynzarnia”, head of the community “Slow Food Bessarabia” and author of the book “Bessarabia”. Culinary Journey”. The lecture was devoted to the topic “Enogastronomic Route: The Road of Wine and the Taste of Ukrainian Bessarabia”.

The “Brynzarnia” farm is located in the Bessarabian village of Primorske. It is a unique place where excellent cheese is produced according to an ancient recipe – dried in jars in the sun. This lecture was a great opportunity to learn more about the cultural and culinary richness of Bessarabia, as well as the traditional approaches to the production of quality goat cheese.

Larysa Tytykailo, known for her passion for collecting old Ukrainian recipes, shared with the audience a unique recipe for tulka soup on whey. This unusual combination of ingredients created an unforgettable impression on everyone present.

The teachers of the Department express their sincere gratitude for the opportunity to take this online journey – the Wine and Taste Road of Ukrainian Bessarabia. This event not only enriched our knowledge about the unique gastronomic traditions of the region, but also inspired us to further study and improve our own culinary skills.

The knowledge gained by our teachers during the online lecture of Larysa Titykailo is important for improving the quality of the educational process. This experience will be useful in the development and improvement of educational programs, which will contribute to a deeper and more comprehensive understanding of the cultural and historical features of Ukrainian cuisine.

The use of innovative and traditional approaches demonstrated in lectures will allow teachers to enrich theoretical courses with practical examples, which makes the educational process more exciting and effective.

Information about winemaking and food and wine tourism in Bessarabia is also important for students studying hotel and restaurant business and tourism. This will provide them with a unique opportunity to understand how local products and cultural features can be integrated into gastronomic tourism, as well as how to effectively use this knowledge in their future careers.

According to the Department of the Professional Education,
Restaurant and Tourism Business