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Results of the professional and scientific activity of lecturer Malko Halyna Pavlivna

~2 min read

  1. Lecture notes for the course “Culinary Production Technology”, 2025.

  2. Methodological instructions for completing practical work, for the course “Culinary Production Technology”, 2025.

  3. Methodological instructions for completing independent work, for the course “Culinary Production Technology”, 2025.

  4. Methodological instructions for completing laboratory work, for the course “Culinary Production Technology”, 2025.

  5. Methodological instructions for seminar classes, for the course “Culinary Production Technology”, 2025.

  6. Lecture notes for the course “Expert Assessment and Quality Control of Culinary Production”, 2025.

  7. Methodological instructions for completing independent work, for the course “Expert Assessment and Quality Control of Culinary Production”, 2025.

  8. Methodological instructions for completing laboratory work, for the course “Expert Assessment and Quality Control of Culinary Production”, 2025.

  9. Methodological instructions for seminar classes, for the course “Expert Assessment and Quality Control of Culinary Production”, 2025.

  10. Lecture notes for the course “Organisation of Production in Catering Establishments”, 2025.

  11. Methodological instructions for completing practical work, for the course “Organisation of Production in Catering Establishments”, 2025.

  12. Methodological instructions for completing independent work, for the course “Organisation of Production in Catering Establishments”, 2025.

  13. Methodological instructions for seminar classes, for the course “Organisation of Production in Catering Establishments”, 2025.

  14. Methodological instructions for completing the course paper, for the course “Organisation of Production in Catering Establishments”, 2025.

  15. Lecture notes for the course “Organisation of Service in Restaurant Establishments”, 2025.

  16. Methodological instructions for completing practical work, for the course “Organisation of Service in Restaurant Establishments”, 2025.

  17. Methodological instructions for completing independent work, for the course “Organisation of Service in Restaurant Establishments”, 2025.

  18. Methodological instructions for seminar classes, for the course “Organisation of Service in Restaurant Establishments”, 2025.

  19. Lecture notes for the course “Cuisines of the World”, 2025.

  20. Methodological instructions for completing practical work, for the course “Cuisines of the World”, 2025.

  21. Methodological instructions for completing independent work, for the course “Cuisines of the World”, 2025.

  22. Methodological instructions for seminar classes, for the course “Cuisines of the World”, 2025.

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