Organization of public catering who to work. Profession technologist. Who is a technologist. What should a future specialist know and be able to do?

The most common entrance exams are:

• Russian language
• Mathematics (profile) - profile subject, at the choice of the university
• Chemistry - at the choice of the university
• Physics - at the choice of the university

The food industry is an industry that is important not only because it provides people with essential goods. Thanks to her work, many other areas are stimulated. For example, the production requires special equipment, energy, chemical industry products.

Specialty 19.03.04 "Technology of products and organization of public catering" is the most important component of the industry. It involves organizational and managerial activities, as well as direct participation in production processes.

If we recall the historical analogues modern profession, then you can go back to the era of kings, when their food was tasted by tasters. The role of a modern technologist is much broader: it covers a variety of areas related to catering points, the organization of their work and the culture of food consumption.

Admission conditions

The purpose of the direction is to train the future specialist in the skills of working with products, ranging from practical activities to research and scientific activities. Such a profession is inextricably linked with the technical and exact sciences, so they certainly check the level of their knowledge of applicants. What subjects are handed over by applicants:

• mathematics (profile),
• Russian language,
• chemistry or physics by choice.

Future profession

Graduates of the course will be able to work with food raw materials of plant and animal origin, performing their processing and quality control. They are in charge of all technical issues, from the selection of equipment to its operation. They can also design catering outlets, turn projects into reality and supervise further activities.

Where to apply

You can get a bachelor's degree in your specialty by graduating from any of the following universities in Moscow or other Russian cities:

• Russian State Trade and Economic University;
• Moscow State University of Food Production;
• Moscow branch of the Russian International Academy of Tourism;
• St. Petersburg State University of Economics;
• Samara State Technical University.

Training period

The undergraduate program can be mastered in four years by enrolling in full-time department. On the basis of the eleventh grade, graduates also choose a correspondence, evening or mixed form: then they have to study for five years.

Disciplines included in the course of study

A young specialist during the development of the program will get acquainted with the following subjects:

• food sanitation;
• hygiene standards;
• heat engineering, electronics and electrical engineering;
• merchandising (food industry);
• nutritional physiology;
• food production apparatuses and processes;
• enterprise design.

Acquired Skills

A young specialist will be able to solve the following tasks with all responsibility and competence:

• quality control of raw materials, their processing, storage and processing;
• production of semi-finished products;
• creation of real projects of enterprises and their reconstruction;
• registration of permits;
• development of plans and programs for the introduction of innovations;
• quality control and compliance with standards in the field of implementation;
• document flow, organization of the work of the team;
• search for shortcomings in the work of the enterprise and solutions to eliminate them;
• formation of consumer demand and forecasts on sales volumes.

Employment prospects by profession

A bachelor with a full store of knowledge will easily find a job for himself: he can work in enterprises different shapes property, whose activities are related to food. These are restaurants and cafes, hotels and specialized workshops.

Who are the graduates of the direction:

The level of remuneration of such a specialist is always quite high. But it differs, depending on the place of application of professional competencies. The average salary is about 50 thousand in domestic currency. But it can be many times higher if a professional proves his worth and works in an expensive restaurant, for example.

Benefits of applying to a master's program

If the student continues his studies and starts mastering master's program, he will immerse himself in the field in more detail, and subsequently become a valuable and sought-after specialist. Here, the issues of how to build and organize the work of an enterprise, control all the nuances that affect its efficiency are already studied in more detail.

A significant role is played by practice, without which a master's degree is impossible. Students work in labs and existing businesses to develop specific skills. Therefore, they are able to solve a variety of tasks, including non-standard ones. Such graduates can apply for the positions of directors of enterprises, engage in teaching activities.

Class hour

“The relevance of my future profession.

Catering Technologist"

Target: contribute to the formation of professionally important personal qualities future specialist in the field of catering.

Tasks:

familiarization of students with the history of the profession;

instilling interest in the chosen profession;

development , correlated with the general context of his future professional activity.

General competencies:

Understand the essence and social significance of your future profession, show a steady interest in it.

Organize your own activities, based on the goal and ways to achieve it, determined by the leader.

Analyze the working situation, carry out current and final control, evaluate and correct their own activities, be responsible for the results of their activities

Search for information necessary for the effective performance of professional activities

Use ICT in professional activities

Work in a team, communicate effectively with colleagues, manager, clients.

Prepare for work production room and maintain its sanitary condition

Equipment: computer presentation
Conduct form: conversation with elements of the game

Event progress
1. Introductory speech by the class teacher
Good afternoon guys!

V.A. Sukhomlinsky said: « Not everyone will become a scientist, writer, artist,not everyone is destined to discover gunpowder,but everyone should become a poet, an artist in their field".
Today at the class hour we will talk with you about the profession that you have chosen and are masteringalready the second year.

A catering technologist is a specialist in the development, production, sale and quality control of culinary and confectionery products, customer service and the provision of services as a technologist at catering establishments.

Student messages

Content and working conditions

Many who are not familiar with the features of the specialty "Technologist of public catering" listen with curiosity, catching the word "technology". And they are disappointed when they learn that we are talking, for example, about food production technologists. But representatives of this specialty are often engaged in no less serious business than their namesakes - process engineers. They develop and improve existing production processes, monitor the efficiency of labor organization and solve emerging production problems. The technologist determines the quality of products, calculates their quantity to obtain ready meals. Creates a menu. Distributes duties between cooks and supervises their work. Responsible for the serviceability of equipment and the quality of prepared dishes. Promotes the implementation of progressive technological processes production and improvement of the organization of public services. Develops programs to ensure the improvement of the quality of food services. Carries out the development and approval of new recipes for dishes, confectionery and culinary products with the execution of relevant regulatory documents. Prepares proposals for expanding the range and introducing new types of raw materials. Carries out operational control over the quality and compliance with the technology of cooking. Takes part in the training, retraining and advanced training of production personnel, taking into account the requirements of a market economy. It explores the factors that are important for the successful implementation of the services provided, demand, the reasons for its increase and decrease, differentiation from the purchasing power of the population. Contributes to the balanced development of the catering services sector, prepares proposals for choosing and changing directions for the development of the assortment, production, economic and entrepreneurial activity. Studies the market for similar services and trends in its development.

2. Historical information about the specialty "Technology of catering products"

Food production technology has improved along with more "serious" areas. From simple slaughter and harvesting, people moved on to processing individual products and synthesizing new ones from them. The profession of a technologist is not new in itself, but in modern form took shape after a period of general shortages, when products poured in from all directions and the need to make their own led to the need for companies in specialists who control the production process.

The profession of a food technologist has existed for a very long time, although the name of this profession has appeared relatively recently. Also in Ancient Greece A cult of Axlepius, a mythical healer, arose. His daughter Gigeia was considered the patroness of the science of health, and the cook Kulina was their faithful assistant. She became the patroness of the culinary arts, called "cooking" (from the Latin culina - kitchen). Records of various recipes are found in the written monuments of Babylon, Egypt, and China. Cooking has received great development in the ancient East. In the Middle Ages, French culinary specialists became famous for their art. In Russia, cooking as a science arose only at the end of the 18th century. The appearance of out-of-home catering establishments (taverns, taverns, etc.) is connected with the same event. it was at this time that people appeared who simultaneously managed such establishments and watched the cooking. The first representatives of the profession "technologist for cooking" can be called people who tried, tasted royal or royal food. These people have always enjoyed the respect and trust of kings and kings.

Today, due to the presence of a large number of various catering establishments, this profession does not lose its relevance.

3. Misconceptions about food service technologists making money

Demand for food technologists often exceeds supply, especially when it comes to highly specialized industries. This was largely influenced by the stereotype of low wages, which, due to the dynamic development of the food industry and active exports, is gradually being destroyed: technologists Food Industry often earn more than economists or business managers.

4. Mass character and uniqueness of the profession

Like many other professions related to the automation of labor and the need to maintain interest in the market for their products, the profession of a technologist requires, first of all, not a theoretical base, but a certain “creative vein”. A specialist in this field must be both unique and universal in his own way - such conditions are dictated to him by the modern economy.

5. Problems that may arise

Young specialists with the beginning of work can feel all its "charm" - first of all, they require considerable physical endurance. The working day of a technologist is often not limited to eight hours, if only because it is impossible to know in advance what problems and malfunctions will arise in the production process.

6. Where to get a profession

Special education is necessary for any applicant for such a position. Its “start” can be either a technological university specializing specifically in food technologies, or, say, a chemical institute - it all depends on how highly specialized work awaits it. The most authoritative are educational establishments specializing in several technological areas. A graduate goes through the stages from junior to chief technologist and can subsequently become a production manager. Our "Shebekinsky Agrotechnical Craft College" for a short history of training in the specialty "Technology of public catering products" has achieved success in educational, methodological and educational work, expanding the staff, strengthening its material and technical base, managed to accumulate significant potential in all areas of activity.

7. What have we learned?

Apply the current legislation and regulatory framework on professional activities; carry out production planning, draw up a menu of daily food rations for various categories of consumers; provide rational and effective organization technological process of production and sale finished products, possess practical skills in the preparation of culinary and confectionery products; predict changes in the properties of raw materials in the process of culinary processing, reduce product losses and normalized technological waste; control compliance with the norms of laying raw materials, the sequence of operations of the technological process; make the necessary technological calculations; develop new types of products, regulatory and technological documentation for it; ensure the provision of services taking into account the needs of different categories of consumers; introduce progressive forms and methods of service; to control the quality of raw materials, finished products, services rendered; identify defective products, identify and prevent the causes of their occurrence; control compliance with sanitary and hygienic requirements at all stages of the technological process of production and sale of products; ensure rational selection and proper operation technological equipment; prevent and manage conflict situations; develop and implement measures to prevent industrial injuries and occupational diseases.

8. The basis of a successful career for college graduates – good basic training and providing them with full-fledged practice.

Employment prospects are promising for graduates of all specialties of the technical school: technologists, pastry chefs. In the future, the demand for them will increase. Over the past years, our technical school has acquired a special face, a special creative style. We can not only observe the wonderful fruits of his work at various exhibitions, at festive events, but also taste in our cafes and restaurants. Competitive works of students and teachers are always impressive, drawing us to the idea that food can also bring aesthetic pleasure.

We are happy with our chosen profession!

Quiz

What art provokes overeating?(Cooking.)

Which city is served for tea?(Cake "Prague", Prague is the capital of the Czech Republic.)

What is the name of the document required to obtain the medicine at the pharmacy, and the method of preparing the dish?(Recipe.)

A pie with a fruit filling is considered a national English dish.(Apple.)

What is the name of a cake made of foam?(Meringue.)

Twisted "food is ... What?(Roll.)

What turns fruit drink into jelly?(Starch.)

The diet to reduce the waist is ... What? (Diet.)

Big confection?(Cake)

Jelly in a cake?(Jelly)

Emperor cake?("Napoleon")

Name a flour confectionery baked in a Russian oven, which has passed many tests and is eaten because of its naivety.(Kolobok).

An oval cake of an oblong shape, wider and at the same time narrower than a closed cake. Prepared from yeast or puff pastry with different types fillings.(Kulebyak).

An ancient delicacy of many peoples. At first it was used for ritual purposes, and then as a delicacy. The recipe includes the following ingredients: herbs, seeds, bark, roots.(Gingerbread).

The name of this product comes from the Slavic word "wheel". This word in Rus' characterizes a person who has seen the world, experienced, experienced a lot in life. Hint: “If you want to eat ..., then don’t sit on the stove.”(Kalach).

What was called in Rus' - a symbol of the Sun?(Crap).

Summarizing. Reflection.

And life is a game, and we are all actors in it
Everyone has their own role:
Hero, criminal or saint -
Sometimes we decide
Who to be, who to become
decide fate
Or just go with the flow,
Lead or be led.
But everyone can change
The story of your destiny
Fulfill your dreams
And choose the right path.
I will also choose...
After all ,
Whom to become next in life!

Classroom teacher: Thanks everyone for participating! I would like to know your impression of the class hour.
- Did you enjoy class?
- What new did you learn in class?
- What is the relevance of your chosen profession?

( Students express their opinion about the event )

19.02.10 Technology of catering products

The art of feeding beautifully is no different from
other visual arts.
It is akin to music, poetry or painting...
Andreas Rosy

Technology of catering products- very interesting, and most importantly, modern specialty. And this is despite the fact that the program has been implemented by Russian colleges and technical schools for more than 50 years. The catering industry is changing rapidly. Now it is not only cafes, restaurants and grocery stores. Completely new formats of public catering have appeared: fast foods, confectionery cafes, mini-cafe factories, coffee shops, steakhouses, national restaurants, pizzerias and sushi bars, auto-buffets and home cafes. Various grocery stores are opening: from boutiques to super- and hypermarkets. All this diversity requires appropriate personnel - catering technologists, so the specialty "Technology of catering products" does not lose its popularity.

Who is a catering technologist?

Catering technologist- a highly qualified specialist in the hospitality industry, this is a master of a wide profile. He is equally well versed in table setting and menu preparation, in organizing fairs for the sale of branded products and in recruiting staff for public catering, improving their skills. A good technologist can teach colleagues in the shop - cooks and confectioners - new ways of processing products, reveal to them the secrets of cooking various dishes (national, exotic, old). He comes up with recipes for new confectionery and culinary dishes, including branded ones, monitors the quality of products and the process of their preparation. The technologist knows everything about the restaurant business, about the scientific foundations proper nutrition, about the laws and rules of culinary art, about hospitality and culture of service.
From simple ingredients, a technologist can create an excellent taste and aesthetic composition that can please the most demanding gourmet. The technologist develops technical technological maps for meals, prepares a wide range of culinary and confectionery and evaluates the quality of the raw materials and products used, organizes the work production shops and consumer service.

The specialty "Technology of public catering products" can be obtained at the GBPOU RK "Yalta Economics and Technology College". Lectures and practical classes are conducted by experienced teachers. New educational technologies are actively used: imitation firms, business games that will not let students get bored. Students of this specialty gain practical skills by doing internships in the best restaurants and cafes of Greater Yalta. College graduates work at various catering establishments (bars, restaurants, pizzerias, pancake shops, cafes, etc.) as technologists, production managers, shop supervisors, foremen, and cooks. With the acquisition of experience, the technologist can also work in regulatory bodies, in departments of the production market in the city administration. Graduates get the opportunity to engage in independent business, open their own business in the hospitality industry (cafes, restaurants, canteens).
General characteristics of a specialist: determines the quality of products, calculates their quantity to obtain ready meals; composes the menu; distributes duties between cooks and supervises their work; Responsible for the serviceability of equipment and the quality of prepared dishes.
Requirements for the individual characteristics of a specialist: visual, olfactory and taste sensitivity; propensity to analyze and forecast; visual-effective thinking; figurative memory; Creative skills; aesthetic taste; accuracy; exactingness; sociability.
Medical contraindications: pronounced diseases of the organs of vision and hearing; infectious diseases; skin and venereal diseases; diseases of the sense organs; violation of the musculoskeletal system, central nervous system; violation of the vestibular apparatus; colds and cardiovascular diseases.
Pros of the profession: constant demand in the labor market, relatively high level salaries, an authoritative position in public catering.
Cons of the profession: high responsibility for the results of the work of other people (cooks, confectioners); responsibility for the results of inspections by supervisory authorities: Rospotrebnadzor, Vetnadzor, certification bodies, State Trade Inspectorate in terms of technology, etc.
Personal qualities :
high sensitivity to shades of smells and tastes;
correct color differentiation;
good volumetric and linear eye;
tactile sensitivity;
good memory (short-term, long-term, visual);
high level of distribution and switching of attention;
cleanliness;
emotional stability;
Creative skills;
aesthetic taste;
accuracy;
exactingness;
sociability;
organizational skills;
responsibility;
physical endurance;
honesty, decency.

Professional training requirements

Must know: the structure of the production of POP, its planning and organization, requirements for production personnel; features, forms, methods of customer service at POP various types and classes; rules for compiling menus, price lists, wine lists; basic principles of technology, methods and techniques of culinary processing; requirements for the quality of culinary products and services, types and methods of control, rules for conducting quality control; labor protection at work, the principles of occurrence and prevention of injuries.
Must be able to: keep records of material assets, equipment, raw materials, finished products; develop recipes for new dishes; draw up technological maps; draw up and conclude contracts for the supply of goods; to carry out acceptance of raw materials and semi-finished products in terms of quantity and quality; to carry out planning of work of production, organization of work of shops; ensure compliance with technological processes, carry out grading of finished products; apply non-waste and low-waste technologies.
Related professions: Cook; confectioner.

Normative term for mastering the main professional educational program of secondary vocational education:

Basic training (graduate qualification - technician-technologist):
* for full-time education:
- on the basis of basic general education - 3 years 10 months;
- on the basis of secondary (complete) general education - 2 years 10 months;
* for part-time education:
- on the basis of secondary (complete) general education - 3 years 10 months;

No matter how the world changes
people will always cook and trade,
and in GBPOU RK "Yalta
economic and technological
college" you will receive
specialty that will
feed you for life!

Catering Technologist - Responsible for compliance with food preparation standards, as well as for taste qualities and food safety in catering.

Wage

35.000–40.000 rubles (worka.yandex.ru)

Place of work

A catering technologist can work in cafes and restaurants, canteens and bars, dairy plants, bakeries and confectioneries, meat and fish processing plants.

Responsibilities

The work of a catering technologist is not limited to quality control of products and prepared food. The specialist organizes production, places equipment, draws up menus and cooking flow charts, and distributes responsibilities between cooks.

The technologist is interested in improving the quality of work, and therefore follows new trends in the industry, tries to introduce new technologies and develop new recipes.

Among other things, the specialist is responsible for the correctness kitchen equipment, ensures timely supply of raw materials, monitors compliance with sanitary standards.

Important qualities

The work of a technologist requires such qualities as: sensitivity to smells and colors, a good eye, tactile sensitivity, good memory, attentiveness, responsibility, honesty, cleanliness, emotional stability.

A catering technologist is a specialist who checks and controls the quality of products in catering establishments. The quality of the finished dish, and hence the prestige of a restaurant or cafe, largely depends on it.

Despite the high competition in the labor market, the profession of a technologist is in high demand. Qualified specialists are needed in bakeries, confectionery, meat processing enterprises, cafes, restaurants and canteens.

What does a technologist do

A catering technologist is engaged not only in checking the quality of products, his scope of activity is much wider. Duties include:

• distribution of responsibilities in the kitchen;
• development of new dishes;
• responsible for the performance of the equipment;
• studying trends in the catering market, introducing new ideas;
• control of compliance with sanitary and epidemiological requirements, preparation of relevant documentation;
• controls the timeliness of the delivery of raw materials;
• takes part in the training and advanced training of employees;
• develops the recipe and description of dishes, their organoleptic characteristics: taste, color, smell, texture, basic physico-chemical and microbiological indicators.

Practice shows that the profession of a technologist is more suitable for the fairer sex. No one forbids a man to master a profession, but this is extremely rare.

You can study the profession of a technologist at a specialized technical school or college with a degree in “Technology of catering products”. The candidate must have excellent susceptibility to smells and tastes, finely feel the taste differences of products. The job is mostly physical labor, so good health and stamina are essential.

Salary largely depends on the region. It also depends on the place of work: the level of a small dining room cannot be compared with an elite restaurant. Labor market studies have shown that employers in the Moscow and Samara regions are ready to offer the highest salaries:

Pros and cons of being a technologist

Advantages:

• competent specialists are in demand in the labor market;
• high pay in large companies and enterprises.

Flaws:

• high responsibility for the production process;
• responsibility to state regulatory authorities.

The profession of a technologist does not imply rapid career growth. Promotion requires advanced training or higher education.

Many people have a stereotype that the profession of a technologist is low-paid and not prestigious. Often graduates of technical schools work outside their specialty, hence the increased demand for qualified specialists.