Позначка: ЦВК туризму та готельно-ресторанної справи
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Співпраця коледжу з крафтовою броварнею «LUCHAN»: практика, досвід і спільні можливості
Співпраця освітніх закладів із представниками бізнесу, які формують реальні запити ринку праці стає ключовою умовою якісної підготовки фахових молодших бакалаврів. Одним із яскравих прикладів такої взаємодії стала співпраця коледжу з крафтовою броварнею «LUCHAN» – відомим волинським виробником, який поєднує традиційні технології пивоваріння з інноваційними підходами до якості та смаку продукції та розвиває мережу закладів гостинності. У рамках співпраці здобувачі освіти коледжу, що навчаються за ОПП «Харчові технології» та «Готельно-ресторанна справа» мають можливість проходити професійну практику безпосередньо на виробничому підприємстві «LUCHAN» та ресторані «LUCHAN». Це дозволяє здобувачам побачити реальний виробничий процес, долучитися до вивчення сучасних крафтових технологій, які активно розвиваються у…
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«Сила у часі» – мистецтво О. Дишка у формуванні туристичного іміджу Волині
Students of the educational and professional program Tourism at the Volyn Professional College of the National University of Food Technologies, as part of their studies of the academic components “History and Culture of Ukraine” and “World Culture and Art,” visited the exhibition project by Volyn artist Oleksandr Dyshko, “Power in Time. Painting, Graphics,” which is on display at the Art Museum in Lutsk. Such events allow students to learn about artistic practices that shape their understanding of the region’s cultural environment and to develop aesthetic taste, communication skills, critical thinking, and creativity – competencies essential to every professional in the…
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Гарбуз без відходів: локація Pumpkin Zero Waste Zone від Волинського фахового коледжу НУХТ
As part of the “Green and No Leftover” festival, held within the framework of an EU project supported by the Erasmus+ program, students and teachers from the Volyn Professional College of the National University of Food Technologies presented the original Pumpkin Zero Waste Zone location. The event aimed to promote an ecological approach to cooking and reduce food waste. Participants had the opportunity to take part in master classes on cooking pumpkin dishes, where all parts of the pumpkin were used – from the flesh to the seeds and peel. У межах фестивалю «Зелений і No Leftover», що проходив у…
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HospitArity Hub – мандрівка у реальність+
One of the festival’s most visited and interesting locations was the interactive zone of the Volyn Professional College of the National University of Food Technologies, where a college lecturer and students presented. Guests had the opportunity not only to learn about the latest industry trends but also to try out the possibilities of artificial intelligence, augmented and virtual reality for themselves, experiencing how innovation is changing the modern world of service. The location combined educational and entertainment formats: contests, quests, and quizzes were prepared for the festival guests, in which each participant could test their knowledge and wit. Заключною подією…
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«Green» Taste Colors («Зелений» смак кольору) – поєднання науки, творчості та сталого розвитку
As part of the “Green and No Leftover” festival, held within the framework of the EU project “Horizontal Capacity Building of vocational education for internationalization and modernization, including innovation, digitalization, and sustainability,” supported by the Erasmus+ Program, students and teachers of the Volyn Professional College of the National University of Food Technologies presented an innovative location called “Green” Taste Colours. This space became a real colour laboratory, where visitors could immerse themselves in the world of food colouring and learn the difference between natural and synthetic colours. Festival guests tasted craft candies made with both types of colouring and voted…
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Локація «EcoYouth Volyn» на фестивалі «Зелений і No Leftover» – молодь за сталий розвиток
As part of the “Green and No Leftover” festival, which took place within the framework of the EU project “Horizontal Capacity Building of Vocational Education for Internationalization and Modernization, Including Innovation, Digitalization, and Sustainability” supported by the Erasmus+ Program, students and teachers of the Volyn Professional College of the National University of Food Technologies presented the environmentally-oriented location “EcoYouth Volyn.” Under the EcoYouth Volyn brand, the team presented an original leisure format – adventure tours for young people that harmoniously combine active recreation, learning new things, and a responsible attitude towards nature. Festival guests were introduced to the idea of…
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Інновації для сталого розвитку HoReCa (Sustainable HoReCa Space)
During the “Green and No Leftover” Festival, which took place as a dissemmination event of the EU project “Horizontal Capacity Building of Vocational Education for Internationalization and Modernization, Including Innovation, Digitalization, and Sustainability,” supported by the European Union’s Erasmus+ Program, guests had the opportunity to visit the “Innovations for Sustainable Development in HoReCa” location. The purpose of this demonstration and educational station was to promote modern eco-technologies and practices in the hotel and restaurant business. Its main goal was to show how sustainability principles can be implemented in the daily activities of hospitality establishments. One of the key elements of…
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Смак України: скарби автентичної кухні
The location “Taste of Ukraine: Treasures of Authentic Cuisine,” presented at the “Green and No Leftover” festival, vividly demonstrated how culinary heritage can be harmoniously combined with modern approaches to sustainable development and waste-free production. The main goal of this location was to promote authentic Ukrainian gastronomy, preserve the traditions of regional dishes, and introduce environmentally conscious practices in cooking that are consistent with European principles of sustainability. Традиційна українська кухня – це безцінне джерело натхнення, що відображає багатовікову історію та формує національну ідентичність. Локація «Смак України: скарби автентичної кухні», представлена на фестивалі «Зелений і No Leftover», яскраво продемонструвала, як…
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Зелений тренд освіти: досвід Erasmus+ у Волинському фаховому коледжі НУХТ
As part of the dissemination activities as for the implementation of the EU Erasmus+ project “Horizontal capacity building of vocational education for internationalization and modernization, including innovation, digitalization, and sustainability, through the transfer of methodology and exchange of best practices,” project number 101129249, the Volyn Professional College of the National University of Food Technologies hosted the “Green and No Leftover” festival dedicated to the topic of the dual transition in Ukraine. The festival aimed to disseminate information about the professional skills and intercultural communication abilities of mobility program participants, familiarize participants with the latest European technologies in the hospitality and…
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Код нескореності: уроки УПА сьогодні
The Department of Tourism, Hotel and Restaurant Business hosted an educational event at the Museum of Victims of Totalitarian Regimes, titled “Code of Defiance: Lessons of the UPA Today,” in commemoration of the 83rd anniversary of the establishment of the Ukrainian Insurgent Army. The purpose of the event was to honor the heroic deeds of UPA soldiers, foster a sense of patriotism and respect for the historical past among students, and raise awareness of the Ukrainian people’s ongoing struggle for freedom and independence. На відділенні туризму та готельно-ресторанної справи було проведено пізнавально-виховний захід у Музеї жертв тоталітарних режимів «Код нескореності:…
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Кава як елемент культури гостинності: інтегроване заняття для майбутніх фахівців HoReCa
On International Coffee Day, students majoring in Hotel and Restaurant Business participated in a joint class combining the educational disciplines English for the Hotel and Restaurant Business, taught by lecturers Oksana Kharkovska and Yuliia Sus. The topic of the meeting was “Coffee and Coffee Drinks,” as this beverage is an integral part of the culture of hospitality and the restaurant business. The lesson was a great example of how to combine language training, professional knowledge, and practical skills to help students build their professional skills and environmental awareness. До Міжнародного дня кави здобувачі освіти спеціальності «Готельно-ресторанна справа» взяли участь у…
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Викладач Волинського фахового коледжу НУХТ долучилася до фестивалю Coffee, Books & Vintage у Львові
On October 5, Lviv hosted the traditional Coffee, Books & Vintage festival, which brought together lovers of coffee, art, and sustainable development ideas. Tetyana Ishchyk, a teacher of professional disciplines at the Volyn Professional College of the National University of Food Technologies, who actively introduces modern trends in coffee culture into the educational process, was among the participants of the event. The festival program was impressive in its diversity, featuring latte art championships, coffee lectures, tastings, presentations of new roasts, and discussions about the future of the coffee industry. These events brought together the best baristas, roasters, and coffee researchers…