Discussion of the educational programs

21.3.2024

The Department of Professional Education, Restaurant and Tourism Business held a discussion of the educational programs.

On March 20, a meeting of guarantors of educational and professional programs and project groups was held at the department of professional education, restaurant and tourist business.

The EPP guarantors presented the comments they received from internal and external stakeholders, the directorate, the academic community, the department’s teachers, as well as from students and graduates of educational programs on EPP projects for 2024.

EPP guarantors for 9 projects were heard:

• EPP 014.10 Secondary Education (Technology and Informatics) of the first (bachelor) level of higher education
• EPP 014.10 Secondary Education (Technology) of the second (master’s) level of higher education
• EPP 015.37 Professional Education (Agricultural Production, Processing of Agricultural Products and Food Technologies) of the first (bachelor) level of higher education
• EPP 015.37 Professional education (Agricultural production, processing of agricultural products and food technologies) of the second (master’s) level of higher education
• EPP 015.38 Professional education (Transport) of the first (bachelor) level of higher education
• EPP 015.38 Professional education (Transport) of the second (master’s) level of higher education
• EPP 242 Tourism and recreation of the first (bachelor) level of higher education
• EPP 242 Tourism and recreation of the second (master’s) level of higher education
• EPP 241 Hotel and restaurant business of the first (bachelor) level of higher education

The guarantors of educational and professional programs and the head of the Department noted the active work on the analysis of EPP projects by all teachers of the department, the directorate and external stakeholders – teachers of related departments of higher education institutions and directors of professional (vocational-technical), professional pre-higher and extracurricular education institutions, with which the department actively cooperates.

The meeting also discussed comments and suggestions from students and graduates of educational and professional programs.

The event took place in the format of a constructive discussion. Proposals and comments were analyzed by the project groups, and the results of the discussion will be taken into account in the course of further work and appropriate adjustments will be made to the EPP projects.

We thank all interested parties, namely employers, the academic community, students and graduates for participating in the discussion of educational program projects and fruitful cooperation.

We hope that the improved EPP will provide better training for students under these programs.

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