Palmistry 

Institute of Product Technology and Catering Organization. Introduction

Getting an Education in Technology catering implies receiving secondary special education. This education can be obtained in many educational institutions. For example, at the Moscow Cooperative Technical School. G.N. Altstuhl.

If we talk about studying after 9th grade, then it is possible. In this case, you will have to study for this profession for more than four years. Correspondence form training will take more than 6 years.

If you enter educational institution, having a diploma of 11 classes, then obtaining an education will take about 4 years.

Admission to an educational institution is carried out according to Unified State Exam results or on a paid basis.

Catering technology specialty

The technology of organizing public catering requires obtaining the qualification of a process engineer. This qualification is obtained based on the results of training. In order for this qualification to be awarded, students must pass the state exam. exams. You will also need to write a qualifying thesis.

In addition, the training includes a mandatory practical part.

At the same time, practical training is divided into two stages: industrial practice and pre-graduation practice. The practice can be completed on manufacturing enterprises– confectionery shops, bakeries or food establishments – restaurants, canteens, etc.

Specialty: technology of public catering products

The profession of a process engineer implies the following specialties, which are obtained in secondary educational institutions:

  • profession - bartender;
  • confectionery;
  • bakery;
  • cook's;
  • catering technology.

Specialty 260807 food service technology

Profession code 260807 means obtaining education in the field of manufacturing products for various public catering outlets. Specialist educational institution who received such a diploma state standard will be able to work at various sites. This could be a food production facility or a catering facility.

Thus, the scope of application of this profession is quite wide. In addition, the demand for specialists is very high. Therefore, graduates from such colleges, as a rule, do not have problems with employment.

Product technology and catering specialty

This specialty involves acquiring a number of skills:

  • prepare confectionery products, flour products;
  • prepare various dishes from meat, fish or poultry;
  • prepare soups and sauces;
  • preparing desserts. It can be any type of dessert;
  • development and planning of indicators production activities;
  • purchasing the necessary volumes of products for preparing dishes;
  • control the production of final products;
  • organization of mass catering.

Specialty: catering technologist

This specialty means obtaining the necessary theoretical and practical knowledge about the technology of manufacturing food products, as well as catering.
Such a specialist can evaluate production work, organize meals for visitors to a restaurant or cafe. It may control the production of products for medical nutrition or child nutrition purposes.

Therefore, a catering technologist has quite broad opportunities for future employment.

Specialty standard for food service technology

The standard of study in the specialty with code 02/19/10, this is the technology of the process of manufacturing products for public catering, was approved by the Minister of Education and Science Livanov on 04/22/2014. This standard establishes educational standards for the specified specialty.

According to the standards, the objects of production activity of specialists are:

  • products and semi-finished products;
  • products high degree readiness;
  • food production management processes.

Technology of public catering products specialty code

Catering Technologist is a specialist in the development, production and quality control of culinary and confectionery products at catering establishments. The profession is suitable for those who are interested in work and farming (see choosing a profession based on interest in school subjects).

Brief description

The work of a catering technologist is primary in the food preparation process and determines the quality of food in catering, its safety and taste qualities. A technologist, knowing food production technology, food recipes, food storage, food safety precautions, helps turn raw materials into a high-quality product. The quality of the prepared food, and, accordingly, the prestige of the restaurant or canteen, depends on his conscientiousness in determining the quality of the initial products and compliance with the full norm for their laying.

Specifics of the profession

The job of a food service technologist involves more than just working with food. The activities of a technologist are much broader and more responsible.

Technologist:

  • organizes production (places equipment, teaches how to use it);
  • creates a menu;
  • distributes responsibilities between cooks and controls their work;
  • checks product yield standards;
  • introduces advanced technologies into production;
  • Responsible for the serviceability of kitchen equipment and the quality of prepared food;
  • develops new recipes, drawing up relevant regulatory documents;
  • studies new trends in the catering market and coordinates work in accordance with them;
  • offers a new range of dishes to increase demand;
  • monitors compliance with sanitary standards;
  • amounts to technological maps new dishes (calculation of the amount of food, calorie content, etc.);
  • carries out timely supply of production with raw materials, tools, inventory, etc.;
  • takes part in retraining and advanced training of production personnel, taking into account the requirements of our time.

Pros and cons of the profession

  • Constant demand in the labor market, relatively high level salaries, authoritative position in catering.
  • High responsibility for the results of the work of other people (chefs, confectioners); responsibility for the results of inspections of supervisory authorities: SES, Veterinary Supervision, certification bodies, State Trade Inspectorate in terms of technology, etc.

Place of work

  • restaurants
  • cafes, cafeterias
  • canteens
  • meat processing plants
  • fish processing plants (canning)
  • dairy plants
  • bakeries
  • confectionery
  • procurement factories.

Remuneration

Salary as of 03/21/2019

Russia 20000—80000 ₽

Moscow 40000—100000 ₽

Personal qualities

  • high sensitivity to shades of smells and tastes
  • correct color discrimination
  • 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
  • creativity
  • aesthetic taste
  • accuracy
  • exactingness
  • communication skills
  • organizational skills
  • responsibility
  • physical endurance
  • honesty, decency

Career

Career opportunities for a food service technologist are limited. With sufficient work experience it is possible career growth to the head of a group of technologists. To obtain the position of production manager or manager of a public catering establishment, a specialized higher education is required.

The salary of a catering technologist depends on the place of work: the level of a budget canteen cannot be compared with an elite restaurant. The average salary of a technologist in Moscow is 50 thousand rubles, in the regions it is approximately 30 thousand rubles.

Training to become a catering technologist

Courses for catering technologists and calculators also give the right to work as a catering technologist and allow you to master the most modern technologies cooking (low-calorie, dietary, world cuisine, etc.).

Conducts the course: “Catering technologist-calculator”. Course program: 1. Introduction to the profession (Job responsibilities technologist-calculator; the concept of technology and technological processes in public catering; sanitary requirements for storage and culinary processing products; calculation of seasonal waste, types of defrosting; practical exercises in the Store House program). 2. Working with documents(correctness of documents; write-off acts; damage acts; inventory sheets; practical classes in the Store House program). 3 Working with a collection of recipes(technological maps; costing sheets; development reports; work with tables; calculation of raw materials for semi-finished products and ready-made dishes; losses during heat treatment, cost minimization).

  • Trade and Technology College. Republic of Tatarstan, Naberezhnye Chelny

    • History of the profession

    The first technologists to control the quality of cooked food can be considered the people who tasted the royal food. The kings trusted them unconditionally. Currently, the profession of a public catering technologist is in demand more than ever before due to the development and expansion of the network of public catering enterprises.

    In Russia, so-called public catering establishments in the form of taverns and taverns arose at the end of the 18th century along with the emergence of cooking as a science. The owners of the establishments had to control the quality of food prepared by hired people. Thus, the profession of catering technologist arose.

    The most common entrance exams:

    • Russian language
    • Mathematics (profile) - specialized subject, at the choice of the university
    • Chemistry - at the university's choice
    • Physics - optional at 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, production requires special equipment, energy, and chemical products.

    Specialty 03/19/04 “Product Technology and Catering Organization” 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 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 the most different areas related to public catering outlets, the organization of their work and the culture of food consumption.

    Admission conditions

    The goal of the direction is to train a future specialist in the skills of working with products, ranging from practical activities to research and scientific activities. This profession is inextricably linked with technical and exact sciences, so the level of knowledge of applicants is certainly checked. What subjects do applicants take:

    • 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, processing them and controlling their quality. They are in charge of all technical aspects, from the selection of equipment to its operation. They can also design public catering outlets, implement projects into reality and control further activities.

    Where to apply

    You can obtain 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 Economic University;
    • Samara State Technical University.

    Duration of training

    The bachelor's degree program can be completed in four years by enrolling as a full-time student. Based on the eleventh grade, graduates also choose part-time, evening or mixed forms: then they have to study for five years.

    Disciplines included in the course of study

    During the course of mastering the program, a young specialist will become familiar with the following subjects:

    • food sanitation;
    • hygiene standards;
    • heating engineering, electronics and electrical engineering;
    • commodity science (food industry);
    • physiology of nutrition;
    • food production apparatus and processes;
    • enterprise design.

    Acquired skills

    The young specialist will be able to solve the following tasks with full responsibility and competence:

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

    Job prospects by profession

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

    What do graduates of the direction do:

    The level of remuneration for such a specialist is always quite high. But it differs depending on the application location professional competencies. 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.

    Advantages of enrolling in a master's program

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

    Practice plays a significant role, without which a master’s degree is impossible. Students work in laboratories and existing plants to develop specific skills. Therefore, they are able to solve a variety of problems, including non-standard ones. Such graduates can apply for positions of directors of enterprises and engage in teaching activities.

    Bars have become an integral part of any person's life. There is a wide variety of food and drinks served in restaurants and cafes. When visiting such establishments, a person wants to enjoy deliciously prepared food. The ability to cook beautifully, decorate food and drinks, and set the table is also important. In order to succeed in the restaurant business, you need to know the technology for preparing certain dishes and drinks.

    Catering technology is just what you need to understand all the intricacies restaurant business, cooking and service culture.

    The technology of public catering products, of course, includes a complex of disciplines. First of all, these are the technology and rules for preparing various dishes. In turn, the technology of preparing culinary dishes implies knowledge in various ways product processing and recipes, ingredient standards, preparation cost standards, as well as ready-made dishes.

    The next important aspect, which includes the technology of public catering products, is technical equipment process of preparing food and drinks. A specialist in this field must know food preparation and be able to operate equipment correctly and efficiently.

    Quality control of prepared culinary products has a special place in nutrition. It is also unacceptable to allow food to spoil, as this will ultimately affect the profitability of the restaurant business. The technology of public catering products, in addition to all of the above, also includes a culture of customer service.

    After all, the atmosphere of a restaurant or cafe, and, therefore, the attitude of customers towards it, largely depends on how beautifully and correctly the table is set, as well as on the form in which the prepared food and drinks are served. Service personnel must comply with all rules of etiquette and politeness when communicating with customers.

    A specialist in such a field as catering technology must certainly have skills and abilities and use them in his professional activity for organizing public catering and cultural services for the population.

    Responsibilities of a food service technologist include:

    • Usage modern methods and technologies for preparing food and drinks;
    • Development and implementation of optimal production modes in modern places public catering;
    • Development of work procedures, standards of labor and material costs for preparing food and drinks;
    • Carrying out work to optimize production processes and reduce;
    • Monitoring compliance with technical discipline in all areas of work, as well as the correct operation of the equipment used;
    • Monitoring compliance with sanitary and hygienic standards during production, as well as compliance with safety regulations during work;
    • Constant control of the quality of food and drinks, as well as the ingredients used for their preparation;
    • Study and application international experience in the field of provision of services in public catering establishments.

    Only by professionally carrying out your activities in the field of providing public catering services to the population can you achieve success. After all, it is necessary to remember that the client is always right, and you need to try not only to feed the person, but also to leave a pleasant impression about yourself.

    Nutritious food provides a person with normal development, growth, full-fledged activity, and helps to adapt to changing conditions and influences external environment, fight infections, ensures active longevity. That is why the development of the scientific basis of nutrition, expansion of the range food products and improving their quality is very important.

    The subject of the course "Technology of public catering products" is the technology of semi-finished products and finished culinary products in public catering establishments; physical, chemical and biochemical processes occurring in products during culinary processing; methods of managing technological processes in order to obtain high quality culinary products.

    The objective of the course is to systematically familiarize future process engineers with all the stages, methods and techniques of processing products and the physical and chemical changes occurring in them, as a result of which they acquire new organoleptic properties inherent in the finished culinary product.

    Interdisciplinary connections with other disciplines. The basis for studying the discipline is the knowledge acquired by students while studying general education and a number of related general technical and special disciplines.

    In food processing and production finished products a number of things happen chemical processes: hydrolysis of disaccharides, caramelization of sugars, oxidation of fats, etc. Most culinary processes are colloidal: coagulation of proteins (when heating meat, fish, eggs), obtaining stable emulsions (many sauces), obtaining foam (whipping cream, proteins, etc.). etc.), aging of jellies (staling of baked goods, porridges, separation of liquids from jelly, jellies), adsorption (clarification of broths). Knowledge of chemistry is necessary to manage numerous processes in food preparation and control the quality of raw materials and finished products.

    Data on the composition and consumer properties of products that a student receives while studying a food product merchandising course allows the technologist to correctly solve the problem rational use raw materials and serve as important criteria for the justification and organization of technological processes.

    Recommendations of nutritional physiology are necessary for organizing a balanced diet. They take into account the needs for essential nutritional factors of various population groups and make it possible to differentiate the use of products. Academician I.P. Pavlov said that physiological data put forward a new point of view regarding the comparative value of nutrients. It is not enough to know how much protein, fat, carbohydrates and other substances are contained in food. It is practically important to compare various forms cooking the same food (boiled and fried meat, hard-boiled and soft-boiled eggs, etc.).

    The most important indicator of food quality is its safety for the consumer. Knowledge and adherence to the rules of food hygiene and sanitation ensure the production of sanitary products and allow the establishment of a strict sanitary regime in public catering establishments.

    Processing of raw materials and preparation of culinary products are associated with the operation of complex mechanical, thermal and refrigeration equipment, which requires the technologist to have knowledge acquired in a cycle of technical disciplines.

    The discipline "Technology of public catering products" is directly related to such disciplines as economics of public catering and organization of production and service. Studying these disciplines is a prerequisite proper organization production and increasing it economic efficiency, rational use of material and technical base and labor resources, reducing production costs. Catering specialists constantly communicate with consumers, and from their general culture, knowledge of psychology, ethics depends on the organization of service.

    Catering enterprises receive from enterprises food industry not only raw materials, but also semi-finished products of varying degrees of readiness. Food industry enterprises have workshops for the production of culinary products suitable for direct consumption: chips, ready-made sauces (mayonnaise, ketchup, etc.), soup concentrates, meat, fish, vegetable culinary products, frozen meals, etc. Introduction with technologies used in the food industry, with special types of equipment will allow to improve technological processes at catering establishments.

    Food preparation technology is based on the achievements of nutrition science, the traditions of folk cuisine, and the experience of professional chefs