Catering technologist higher education. The role of the profession of technologist in production
Field Practice Report
according to the professional module PM 07. "Performance of work in one or more professions of workers, positions of employees"
(by profession 16675 Cook)
Specialty: 260807 Product technology Catering
Explanatory note.
Target industrial practice – consolidation of theoretical knowledge gained in the process of training in professional module 07.
Performance of work in one or more professions of workers, positions of employees (by profession 16675 Cook); mastering production skills at a public catering enterprise
The main tasks of the practice:
- get acquainted with the production processes at the public catering enterprise as a whole and at individual production sites;
- master the technology of production of semi-finished products of various degrees of readiness, various dishes, drinks, culinary products;
- familiarize yourself with the rules of safety, sanitation and personal hygiene of employees of a public catering enterprise
1. general characteristics catering establishments……………………
2. Organization of warehouse operations at the enterprise…………………….
3. Production of semi-finished products and finished products……………………………
3.1. Technological process of production of semi-finished products and organization of work of blank sections……………………………………………………….
3.2. Organization of the technological process and cooking in the pre-cooking area…………………………………………………………………
4. Organization of customer service……………………………………………
MINISTRY OF EDUCATION OF THE KOMI REPUBLIC
KOMI REPUBLICAS YOSZOS VELODAN MINISTRY
STATE PROFESSIONAL EDUCATIONAL INSTITUTION
"SYKTYVKAR TRADE AND TECHNOLOGICAL COLLEGE"
"VUZASOMÖ YES TECHNOLOGYÖ VELODAN SYKTYVKARSA TECHNIKUM"
UJSIKASÖ VELÖDAN KANMU INSTITUTION
Field Practice Report
according to the professional module PM 07. "Performance of work in one or more professions of workers, positions of employees"
(by profession 16675 Cook)
Specialty: 260807 Technology of catering products
Completed by: student of the TOP-31 group,
Checked by: N.R. Ulanova
Syktyvkar
Introduction…………………………………………………………………………………
General characteristics of a public catering enterprise……………………
Organization of warehouse work at the enterprise…………………….
Production of semi-finished and finished products……………………………
Technological process of production of semi-finished products and organization of work of blank sections……………………………………………………….
Organization of the technological process and cooking in the pre-cooking area…………………………………………………………………
Organization of customer service…………………………………………
Conclusion………………………………………………………………………….
INTRODUCTION
A cafe is a public catering enterprise intended for organizing the recreation of consumers. The range of products sold is limited compared to the restaurant. It sells branded, custom-made dishes, flour confectionery, drinks, purchased goods. Dishes are mostly simple cooking, an extended range of hot drinks (tea, coffee, milk, chocolate, etc.).
In accordance with GOST R 50762 - 2007 “Catering services. Classification of public catering establishments "cafe distinguish:
by the range of products sold - cafe - ice cream, cafe - confectionery, cafe - dairy;
according to the contingent of consumers - youth cafe, children's cafe;
according to the method of service - self-service, service by waiters.
Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.
Most cafes are public enterprises of the second category and operate on a self-service basis. Their trading floors are equipped with two- and four-place tables, at which they take food while sitting; or high round, triangular tables, at which they take food while standing.
The waiter service cafe has signature, custom-made dishes on its menu, but mostly fast food.
In cafes of the highest and first category, as well as in evening and youth cafes, visitors are served by waiters. Appropriate alcoholic drinks are sold here.
Creating a menu for a cafe starts with hot drinks, then cold drinks, flour confectionery, hot dishes, cold dishes.
The cafe is designed for visitors to relax, so great importance has a shop floor decorative elements, under lighting, color scheme. The furniture is standard lightweight construction, the tables must have a polyester coating. From tableware, metal is used of stainless steel, porcelain, faience, glass.
This paper discusses the organization of the technological process of preparing culinary products and serving visitors in the Vitamin Café.
The purpose of the internship is to consolidate the theoretical knowledge gained in the process of training in the professional module 07. Performing work in one or more professions of workers, positions of employees (by profession 16675 Cook); mastering production skills at the catering enterprise cafe "Vitamin".
The main tasks of the practice:
To get acquainted with the production processes at the enterprise cafe "Vitamin" as a whole and at individual production sites;
To master the technology of production of semi-finished products of various degrees of readiness, various dishes, drinks, culinary products in the Vitamin Café;
To study technological equipment, inventory and tools at a public catering enterprise;
Familiarize yourself with the rules of safety, sanitation and personal hygiene of employees of a public catering enterprise;
Develop proposals aimed at improving the technological process, improving the quality of culinary products, expanding the range in the Vitamin Café.
1.GENERAL CHARACTERISTICS OF THE PUBLIC CATERING ENTERPRISE
Type of business: open type cafe.
By the nature of the organization of production: the enterprise cafe "Vitamin" refers to enterprises with a complete technological process of processing products, starting with the receipt and storage of raw materials and ending with the sale of finished products.
Enterprise address: Yuzhnouralsk, Energetikov, 29. This enterprise has a sign indicating its type, name, purpose, information about the mode of operation, and more.
Affiliation to department: public catering.
Feeding contingent: residents of the city.
Working hours: daily from 9:00 to 18:00, in summer time from 9:00 to 21:00
Number of seats in the sales area: 60 seats.
Average number of visitors per day: about 40 people.
VITAMIN company, full name: "VITAMIN", LIMITED LIABILITY COMPANY, was registered on March 31, 1992. Cafe "Vitamin" was founded in 2009. The cafe is registered as a small business on individual entrepreneur Sotnikova T.V.
Cafe services: organization of consumption and sale of ordered dishes of simple preparation, as well as a variety of hot (coffee, tea, cocoa) and cold (juices, water) drinks, flour culinary products, sweet dishes; weddings, anniversaries, family dinners, memorial dinners.
Planning basis: rational placement of all premises in accordance with building codes and cafe design rules; the premises for visitors include a trading floor, a lobby; the hall meets the requirements modern design, its arrangement is designed to provide visitors with maximum comfort. In building good impression about this institution play lighting, color. Used in interior decoration of the hall plastic materials in pastel colors.
2. ORGANIZATION OF THE WORK OF WAREHOUSE AT THE ENTERPRISE
Raw materials entering the enterprise are sent to warehouses, where they are stored for a short time. One part storage facilities consists of refrigerated chambers for perishable products (meat, fish, poultry, dairy products, fats, etc.); the other - from unrefrigerated pantries for dry products (flour, cereals, sugar, etc.); the third - from special rooms for storing potatoes and other vegetables; There is also a warehouse for storing containers and inventory. Products in warehouses are stored in containers on pallets and racks within allowable time according to health regulations.
When storing products, the commodity neighborhood is strictly observed. The release of products from warehouses to production is carried out in accordance with the established schedule, on the basis of invoice requirements. All incoming products have certificates and certificates of quality.
Since the Vitamin cafe is a small catering establishment, it is allowed to store perishable products in a common chamber, but the storage areas for meat, fish and dairy products are demarcated with special racks, shelves that can be easily washed and processed. All products in the common refrigerating chamber are stored in closed containers.
A chest is used to store potatoes and vegetables. Meat and meat products are stored in a refrigerator.
Frozen and chilled poultry is stored in the container in which it came from suppliers. The shelf life is the same as for meat.
Chilled offal can be stored for no more than 12 hours, frozen - 24 hours. Smoked meats are stored in refrigerated chambers for up to 20 days.
The shelf life of boiled sausages and with the addition of offal is no more than 48 hours. For meat sausages, the shelf life in the presence of cold is no more than 48 hours (in the absence of refrigeration chambers, storage and sale are not allowed).
Chilled large fish is stored in refrigerators for up to 2 days, frozen fish - in the container in which it was received (in baskets, barrels or boxes). The shelf life of frozen fish in refrigerated chambers with temperatures up to 2 ° C is up to 3 days.
Dairy products are stored at a temperature of 0 to 8 °C and a relative humidity of 80 to 85%. Butter is stored in containers or bars wrapped in parchment and placed on clean shelves (separately from cheese and other pungent products). Shelf life in refrigerated chambers - up to 10 days, in glaciers - up to 5 days.
Eggs are stored in containers or on trays at a temperature of 2 °C.
3. PRODUCTION OF SEMI-FINISHED AND FINISHED PRODUCTS
3.1. TECHNOLOGICAL PROCESS OF PRODUCTION OF SEMI-FINISHED PRODUCTS AND ORGANIZATION OF THE WORK OF PREPARING SITES
At this enterprise with an average capacity of the trading floor, the processing of meat, poultry and offal and fish is concentrated in one workshop, as well as the processing of all vegetables. The enterprise has a non-workshop structure: separate workplaces for the preparation of semi-finished products are allocated in the kitchen.
This cafe works on semi-finished products, is supplied with natural, breaded and minced meat semi-finished products.
For the preparation of natural semi-finished products, the meat is cut into portions without any additional processing. Breaded semi-finished products, unlike natural ones, are lightly beaten after cutting into portions to loosen the meat and breaded in breadcrumbs. For the preparation of chopped semi-finished products, chopped meat, in which spices and bread are added. The enterprise is supplied with semi-finished products from the store "Vitamin", "Ariant", "Ravis". Production tables are also used for cutting portioned and small-sized semi-finished products. Cutting, beating and breading portioned semi-finished products are performed on production tables, where they place cutting boards, baking sheets and trays, and on the table - a small box for spices and dial scales.
Hanging on the wall in front of the table technological maps, norms of meat waste and output of semi-finished products. Prepared semi-finished products are placed in refrigerator compartment using trays.
For the preparation of semi-finished products from minced meat is equipped workplace chefs, taking into account the operations for preparing minced meat, dosing, shaping semi-finished products: install trays with cutlet mass and breading, containers for soaking bread, a meat grinder.
A separate technological section is also provided for the processing of vegetables. This cafe has several technological processes are performed in parallel. Separate workplaces were organized for processing potatoes, as well as root crops, cabbage, herbs, and onions.
In the organization of jobs in this area, the sequence of all operations of the technological process is ensured. So, a worker engaged in the processing of potatoes first rinses the potatoes, then subjectes them to mechanical cleaning and then additional cleaning. To sort (calibrate) tubers by quality and size, sizing machines are used, which reduces waste during machine cleaning of potatoes and root crops.
The sorting and cleaning of vegetables is carried out on production tables. WITH white cabbage remove the top sheet, which, together with the stumps and other waste, is poured into a container intended for this purpose. At the workplace, to the left of the worker, there are vegetables intended for processing and cleaning, to the right - containers for peeled vegetables. If the vegetables need to be washed after cleaning, then for this purpose they use baths with inserted mesh, large colanders and other equipment. When cleaning onion the blade of a knife for peeling and chopping onions is moistened with a jet running water. Peeled and washed vegetables are cut into strips, sticks, cubes in vegetable cutters or manually. Vegetables are also processed by hand in cases where it is necessary to cut them into the shape of barrels, pears, etc.; use the medium and small knives of the chef's troika. To obtain balls and nuts from peeled potatoes and root crops, special recesses are used.
Washed and cleaned greens are processed at a special workplace - a table, to the left of which there is a tray with greens.
A special line is organized for the preparation of cold dishes and snacks, sandwiches, sweet dishes, cold soups. Cold dishes, snacks, salads are prepared immediately before being released to consumers. At the same time, the demand for finished products is strictly taken into account. Technological conditions of production require equipping this area with a refrigerated cabinet.
The design of cold dishes and snacks, giving them an attractive appearance depends on the combination of colors of the products, their skillful cutting, and the location of the components of the dish.
Jellies, mousses, compotes, canned and fresh fruits, ice cream with fruit and jam, whipped cream, as well as milkshakes, etc. are sold in the cafe from sweet dishes. For their manufacture, tools and devices are used: juicers, trays, molds, knife blades , devices for laying out dishes, tongs. At the workplace of a cook preparing sweet dishes, there is a production table, scales, various utensils, a device for rubbing fruits, berries, whipping mousses, creams, sambuca.
There is a clear distinction between the production of dishes from raw and boiled vegetables, as well as from meat and fish. This applies, first of all, to such processes as cutting raw and boiled vegetables; combination of components of salads, vinaigrettes; whipping mousse, sambuca, sour cream; portioning of cold dishes and snacks, cold soups, sweet dishes and cold drinks.
For slicing bread, butter and gastronomic products for portions use a machine for cutting cheese, sausage, ham. Sliced products are stored in refrigerators.
Mechanical culinary processing of raw materials and preparation of semi-finished products
Primary processing of vegetables
The processing of potatoes and root crops consists of the following operations: sorting - washing - cleaning - additional cleaning (tubers) - cutting. Cabbage processing: sorting - removing - washing from caterpillars - let the water drain - cutting.
In onions, the bottom, neck are removed, dry scales are removed, washed cold water. Sliced onion: rings, half rings, slice, crumb.
Cabbage processing:
white-headed - remove the upper and contaminated leaves. If there are caterpillars, then the cabbage is kept in cold, salty, acidified water, then allowed to drain.
colored - processed as well as white and separated into inflorescences.
Greenery processing: rotten and dried leaves are removed, washed, dried.
Salted, pickled mushrooms are drained of brine, sorted by size if salted are washed warm water, sour cold.
Table 1
Assortment of produced vegetable semi-finished products
|
Type of raw material |
Semifinished |
Special purpose |
|
Potato |
Raw peeled potatoes |
Soups, salads, side dishes. |
|
Raw peeled carrots |
Soups, salads. |
|
|
Bulb onions |
Peeled onion |
Soups, salads. |
|
Fresh white cabbage peeled |
Soups, salads. |
|
|
Beet peeled |
Soups, salads. |
|
|
Fresh peeled cucumbers |
||
|
Bulgarian pepper) |
Fresh peeled pepper |
Primary processing of fish
Processing of fish with a bone skeleton consists of: cleaning from scales - removing the head - removing fins - gutting - washing - preparing semi-finished products.
Cutting a whole fish with a head: thawing, removing scales, removing fins, removing entrails.
Cutting of layered fish: thawing, removal of scales, removal of fins, tail, removal of the head, gutting, flattening.
Cutting fish into fillets with skin without bones: thawing, removal of scales, removal of fins, tail, removal of the head, gutting, plastination, removal of the spine, preparation of a semi-finished product.
Cutting fish into clean fillets: thawing, removing scales, removing fins, tail, removing the head, gutting, plaiting, removing the backbone, removing the skin, preparing a semi-finished product.
Primary processing of meat, poultry
Mechanical processing of meat: defrosting, cleaning from dirt and marks, washing with warm water, washing with cold water, drying, cutting carcasses into parts, deboning, trimming, cleaning large-sized semi-finished products, preparing semi-finished products for heat treatment (portioned, small-sized, chopped).
Preparation of chopped natural mass from meat: meat, bacon, onion, passed through a meat grinder, salt, pepper, egg are added, mixed, beaten, semi-finished products are made. Beefsteaks, schnitzels, meatballs, kebabs are prepared from natural chopped mass.
Poultry processing: defrosting, singeing, removing the head, neck, legs, wings, gutting, washing, drying.
Preparing carcasses for heat treatment: dressings:
- “into the pocket” - skin incisions are made on the abdomen of the carcass and the legs are inserted into them, covering the cervical opening with the skin from the neck.
- “in the muff” - an incision is made on the skin between the pulp and tendons and the leg is inserted into the leg.
table 2
Assortment of processed semi-finished products from fish, meat, poultry
|
Type of raw material |
Semi-finished products |
Special purpose |
|
Meat beef, pork |
Large-sized, portioned, small-sized semi-finished products, natural chopped mass, cutlet mass. |
Cutlets, chops, natural chopped steak, roast, beef stroganoff, goulash, soup. |
|
Fresh frozen fish |
Fish fillet with skin and bones, with skin without bones, clean fillet |
Fish meatballs, fish in batter, baked fish |
|
Chickens, chilled hams |
Chicken fillet |
Fried poultry, soup, chicken cutlets. |
|
Frozen liver |
Liver processed |
Pancakes from the liver. |
3.2. ORGANIZATION OF THE TECHNOLOGICAL PROCESS AND COOKING OF DISHES IN THE CONTRACT PLACE
In the kitchen, they also heat treat products and semi-finished products, cook broths, prepare soups, sauces, side dishes, main courses, bake flour culinary products - pies, pies, etc., used as a side dish for first courses, and also perform heat treatment of products for cold and sweet dishes. Cooked semi-finished products in the areas of processing vegetables, meat, poultry, fish are subjected to heat treatment.
The main types of equipment: stove, ovens, deep fryer, refrigerated cabinets, as well as production tables and racks.
Separately allocated area for the production of flour products. For the preparation of dough products, a production table is installed. At the workplace there are wooden rolling pins, as well as various fixtures to make it easier to roll out the dough.
Vegetables for the preparation of dressing soups are sautéed in saucepans, and in small quantities.
The sequence of operations when cooking soups is as follows: cooking broths (on the stove), straining them, cooking meat and poultry, preparing food components of dishes, stewing beets (for borscht), sautéing vegetables and tomato puree in saucepans. Stewed beets and browned vegetables are stored in refrigerators and used as orders are received from visitors.
The temperature of the first courses sold to consumers must be at least 75˚С.
4. ORGANIZATION OF SERVICE FOR VISITORS
There is a bar in the cafe in the trading floor, where the sale of purchased goods and wine and vodka products is carried out, provided by qualified service personnel in conditions of an increased level of comfort, combined with leisure activities.
The speed, clarity, culture of service in a restaurant largely depends on proper organization labor, the mode of work of waiters.
The company uses an individual method of service, in which all functions from taking an order to paying with a visitor are performed by one waiter serving 3-4 tables at the same time. The waiter begins the working day with the arrangement and setting of tables in the trading floor.
The completion of preparation for service is the preliminary table setting, which creates an atmosphere of hospitality, complements the interior of the cafe and contributes to faster service to visitors.
When serving tables, it is observed next sequence: first, plates are placed on the tables, then they put the cutlery, arrange glassware. Finish serving by setting napkins and arranging cutlery for spices and ashtrays.
Preliminary serving includes only the items necessary in all cases: patty plate, snack plate, cutlery or snack utensils, napkin, spice device, wine glass. After placing on all tables, they begin to lay out the devices, laying them on a tray covered with a napkin.
basis labor activity waiter is communicating with visitors.
Orders should be taken as soon as visitors make a choice. The waiter must be on the alert and not miss the signs indicating the readiness of visitors to make an order. You can't make them wait. They begin to take an order from a guest sitting on right hand from the owner of the feast, and go from guest to guest counterclockwise. Last of all, they take an order from the owner of the table. After accepting the order, repeat it to the guests to make sure it is recorded correctly.
To fulfill the orders of visitors as quickly and accurately as possible, as well as to avoid confusion in the ordered dishes, the waiter needs to record information. After taking the order, the waiter must inform the kitchen what dishes should be prepared (taking into account special requests, if any), then follow which of the guests to serve what according to their order, and draw up an invoice in such a way that it is clearly visible what is ordered and how much does it cost.
Table setting adjustments. This means supplementing the pre-serving according to the guest's order. This procedure is carried out after the order is accepted and sent to the kitchen. Table setting is complemented with cutlery and utensils up to the main course.
First, the waiter prepares cutlery for each dish for each guest up to the main course. Then he begins to lay out the cutlery from the guest sitting to the right of the owner, and goes around the table counterclockwise. If you need to replace an unnecessary device, then first remove it from the table, and then put the necessary device in its place.
If a visitor orders an additional salad or one is served automatically as a side dish to any dish, it should be placed on the table so that the guest is comfortable and the table is not overloaded. Such a salad should be prepared from small pieces that do not need to be cut. Only a salad fork is served with it.
The salad fork is placed to the left of the main fork, parallel to it. Usually, additional salads are placed on the table just before the main course is served.
Dessert cutlery is usually placed on the table after the main course is removed. If the dessert set was placed on the table as part of the executive serving, then before serving the dessert, the waiter must move it, placing it in front of the visitor.
Using a serving plate. A serving plate is a dinner plate covered with a folded napkin. It is used to transfer all small items to or from the table when serving visitors - appliances, salt shakers, etc.
Serving plates should always be at hand. In no case is it unacceptable for a waiter to carry cutlery in his hands.
The calculation of the cost of purchased products is carried out through the cash register.
CONCLUSION
During the internship, I achieved its main goal and implemented the following tasks:
practical skills and abilities were formed in the conditions of production on the basis of the theoretical knowledge gained in PM 07. Performing work in one or more professions of workers, positions of employees (by profession 16675 Cook) and on the basis of performing various duties inherent in my future professional activity;
got acquainted with the production processes at the enterprise as a whole and in individual production areas;
acquired practical skills in cooking various dishes, production planning, efficient use of technological equipment;
studied the rules of personal hygiene and sanitation at the enterprise;
reviewed the structure of the enterprise, production processes and carried out the collection of data for the preparation of a report on production practices.
Suggestions for improving the work of the enterprise cafe "Vitamin":
During the internship, a shortage of personnel was revealed.
In my opinion, it is necessary to increase wages, to facilitate the search for qualified food service workers.
Organize an incentive program to encourage employees of the enterprise.
One of the most important directions in the development of public catering is to improve the quality of products and the level of customer service.
Cafe "Vitamin" is a public catering establishment that provides visitors with a wide range of dishes, takeaway products, as well as wine and vodka, juices, mineral water, chocolate and other purchased goods. A high level of service is combined with the organization of visitors' recreation (music, video, TV programs). The products of the cafe "Vitamin" are different high quality cooking, modern direction decoration of dishes and the use of new types of raw materials, friendly service, which is confirmed by a large number of positive feedback in the suggestion book.
The cafe organizes receptions, family celebrations, banquets, themed evenings, memorial dinners. The largest number of visitors is observed in summer period and holidays.
Visitors are served by a waiter, meals and drinks are prepared by highly qualified chefs.
The cafe has a convenient road access.
LIST OF USED LITERATURE
- GOST 50764 -95 "Catering services, general requirements".
- GOST 50762 - 95 “Public catering. Enterprise classifications.
- GOST 50935 - 96 “Public catering. Service requirements
staff." - Ost 28-1-95 “Public catering. production requirement
staff." - SP 2.3.6. 1079 - 01 Sanitary and epidemiological requirements for public catering organizations manufacturing and defense food products and industrial raw materials.
- Usov V.V. Organization of production and service at enterprises, public catering./VV Usov. M.: Prof. Arr. Publisher, 2002
- Kucher L.S. Shkuratova L.M. Organization of service at catering establishments./ L.S.Kucher, L.M.Shkuratova. Moscow: Business Literature. 2002
- Cooking: theoretical basis professional activity (Text): Tutorial: In 2 hours / O.M. Solovieva, G.K. Mironova, A.P. Yelepin. - M.: Akademkniga / Textbook, 2007. - Part 2: 205 p.: ill.
- Shcheglov N.T. Gotvoronsky K.L. Technological equipment of public catering and trade enterprises: A textbook for secondary vocational schools / N. T. Shcheglov, K. L. Gotvoronsky. Moscow: Business Literature. 2001
- Collection of recipes for dishes and culinary products for public catering establishments M .: Khlebprodinform-2001
- Directory of the head of a public catering enterprise M .: Light
industry and consumer services. 2000
11. Nikulenkova T.T. Designing public catering establishments M.: Kolos 2000
Complete food provides a person with normal development, growth, full-fledged activity, helps to adapt to changing conditions and influences. external environment, fight infections, provides active longevity. That is why the development of the scientific foundations of nutrition, the expansion of the range of food products and the improvement of their quality is very relevant.
The subject of the course "Technology of catering products" is the technology of semi-finished products and finished culinary products at catering establishments; physical, chemical and biochemical processes occurring in products during their culinary processing; ways to control 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 that occur in them, as a result of which they acquire new organoleptic properties inherent in finished culinary products.
Interdisciplinary connections with other disciplines. The basis for studying the discipline is the knowledge acquired by students in the study of general education and a number of related general technical and special disciplines.
During the processing of products and the production of finished products, a number of chemical processes occur: hydrolysis of disaccharides, caramelization of sugars, oxidation of fats, etc. Most culinary processes are colloidal: coagulation of proteins (when meat, fish, eggs are heated), obtaining stable emulsions (many sauces) , getting foam (whipping cream, proteins, etc.), aging jellies (staling baked goods, cereals, separating liquids from kissels, jelly), adsorption (clarification of broths). Knowledge of chemistry is necessary to manage numerous processes in food preparation and to control the quality of raw materials and finished products.
Data on the composition and consumer properties of products, which the student receives when studying the course of commodity science of food products, allow 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 the organization of rational nutrition. They take into account the needs for irreplaceable nutritional factors of various contingents of the population, and make it possible to use products in a differentiated way. Academician IP 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 many proteins, fats, carbohydrates and other substances are contained in food. Of practical importance is the comparison 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 observance of the rules of food hygiene and sanitation ensure the manufacture of sanitary-safe products and allow you to establish a strict sanitary regime at catering establishments.
The processing of raw materials, the preparation of culinary products are associated with the operation of complex mechanical, thermal and refrigeration equipment, which requires the knowledge of the technologist obtained in the cycle of technical disciplines.
The discipline "Technology of catering products" is directly related to such disciplines as the economics of catering and the organization of production and service. The study of these disciplines is an indispensable condition for the proper organization of production and its improvement. economic efficiency, rational use of the material and technical base and labor resources, reducing the cost of production. Catering specialists constantly communicate with consumers, and the organization of service depends on their general culture, knowledge of psychology, and ethics.
Catering enterprises receive from enterprises Food Industry not only raw materials, but also semi-finished products varying degrees 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 dishes, etc. Acquaintance with technologies used in the food industry, with special types of equipment will improve technological processes at catering establishments.
Cooking technology is based on the achievements of the science of nutrition, on traditions folk cuisine, experience of professional chefs
Reference
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 in catering establishments.
Demand for the profession
Quite in demand
Representatives of the profession are quite in demand in the labor market. Despite the fact that universities produce a large number of specialists in this field, many companies and many enterprises require qualified Catering technologists.
Description of activity
The activity of a technologist is work in the field of public catering and covers the scope of duties in the field of registration of the necessary documentation and accounting for material assets, equipment, raw materials, finished products, as well as the preparation of recipes for new dishes and technological maps.
The uniqueness of the profession
Very common
According to the results of the survey, profession Catering technologist is currently very common, since for a sufficiently long period there was a high demand for specialists in this field among employers. This area needed and continues to need specialists.
How users rated this criterion:What kind of education is needed
Secondary vocational education (college, technical school)
To work in a profession Catering technologist It is not necessary to have a higher professional education in the relevant specialty. For this profession, it is enough to have a diploma of secondary vocational education received at a college or technical school, or, for example, it is enough to complete special courses.
How users rated this criterion:Job responsibilities
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 introduction of progressive technological processes for the production of products and the 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. Explores factors that matter to successful implementation services, demand, 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.
Type of labor
Mostly physical labor
According to the results of the survey, the profession Catering technologist involves mostly physical labor. Catering technologist must have a good physical training, high strength endurance and good health.
How users rated this criterion:Features of career growth
The profession is not careerist. Career opportunities for food service technologists are limited. Opportunity to advance to the position of Team Leader.
Career Opportunities
Opportunities Enough
The vast majority of the profession Catering technologist believe that they have enough opportunities to advance in career ladder. If an ordinary specialist has such a goal, then it is quite possible for him to take leadership position in this domain.
How users rated this criterion:Obtaining education in the field of public catering technology implies obtaining secondary specialized education. This education can be obtained in many educational institutions. For example, in the Moscow Cooperative College named after. G.N. Altstuhl.
If we talk about learning after grade 9, then it is possible. In this case, it will take more than four years to study in this profession. Extramural training will take more than 6 years.
If you enter an educational institution, having a diploma of 11 classes, then getting an education will take about 4 years.
Admission to an educational institution is carried out according to USE results or for a fee.
Catering technology specialty
The technology of organizing public catering involves obtaining the qualification of a process engineer. This qualification is based on learning outcomes. In order for this qualification to be awarded, students must pass the state. exams. You will also need to write a dissertation. qualifying work.
In addition, a mandatory practical part is included in the training.
At the same time, practical training is divided into two stages: internship at work and undergraduate practice. Practice can be done on manufacturing enterprises– pastry shops, bakeries or catering facilities – restaurants, canteens, etc.
Specialty spo technology of catering products
The profession of a process engineer implies the following specialties, which are obtained in secondary educational institutions:
- profession - bartender;
- confectionery;
- baking business;
- cook;
- catering technology.
Specialty 260807 technology of catering products
A profession with the code 260807 means getting an education in the field of manufacturing products for various catering outlets. Specialist educational institution who received such a diploma state sample will be able to work on various objects. This could be food production or a catering facility.
Thus, the scope of this profession is quite wide. In addition, the demand for specialists is very high. Therefore, graduates of such colleges, as a rule, do not have problems with employment.
Product technology and catering
This specialty involves the acquisition of a number of skills:
- prepare confectionery products, flour products;
- prepare various dishes from meat, fish or poultry;
- prepare soups and sauces;
- cooking desserts. It can be any kind of desserts;
- development and planning of performance indicators;
- purchase required volumes products for cooking;
- control the production of final products;
- organization of catering.
Specialty technician technologist of public catering
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 the purpose of clinical nutrition or nutrition of children.
Therefore, a food service technician has ample opportunities for future employment.
Specialty Standard Food Service Technology
The standard of study in the specialty with the code 19.02.10, 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 norms for the indicated specialty.
According to the standards, the objects of production activity of specialists are:
- products and semi-finished products;
- products of a high degree of readiness;
- food production management processes.
Technology of catering products specialty code
Suitable educational specialties: Chemist; Biologist.Key items: Russian language; Chemistry; Biology.
Tuition fee (average in Russia): 176,000 rubles
Job description:
*tuition fee is indicated for 4 years of full-time bachelor's degree.
Short description
The work of a catering technologist is primary in the process of cooking and determines the quality of food in public catering, its safety and taste. A technologist, knowing the technology of food production, recipes, food preparation, food safety precautions, contributes to the fact that raw materials turn into a high-quality product. The quality of the cooked food, and, accordingly, the prestige of the restaurant or canteen, depends on his conscientiousness in determining the quality of the initial products, observing the full norm of their laying.
The specifics of the profession
The work of a catering technologist is not only about working with products. The activity of a technologist is much broader and more responsible.
Technologist:
- organizes production (places equipment, teaches the rules of use)
- composes the menu
- distributes duties among cooks and supervises their work
- checks the output standards of products
- introduces advanced technologies in production
- responsible for the serviceability of kitchen equipment and the quality of prepared food
- develops new recipes, drawing up appropriate regulations
- 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 sanitary norms
- draws up technological maps of new dishes (calculation of the number of products, calories, etc.)
- carries out timely supply of production with raw materials, tools, inventory, etc.
- takes part in the retraining and advanced training of production personnel, taking into account the requirements of modernity.
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 test results oversight bodies: SES, Vetnadzor, 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
- prefabrication factories.
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
- Creative skills
- aesthetic taste
- accuracy
- exactingness
- sociability
- organizational skills
- responsibility
- physical endurance
- honesty, decency
Career
Career opportunities for a food service technologist are not great. With sufficient work experience, career growth to the head of a group of technologists is possible. To obtain the position of production manager or manager of a catering point, you need a profile higher education.
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 50,000 rubles, in the regions about 30,000 rubles.
Salary in Yekaterinburg
Minimum - 20,000 rubles.
Maximum - 36,400 rubles.
Education
To obtain the position of a catering technologist, a secondary specialized education is sufficient. You can study as a catering technologist in:
- Moscow Cooperative College of MSPC named after G.N. Altshulya, Moscow region, Mytishchi
Faculty: Light and food industry
Department: Technology of food products and consumer goods
Specialty: Technology of catering products
- Trade and Technology College
Republic of Tatarstan, Naberezhnye Chelny
Higher education in this profession available:
- V Russian Academy National Economy and Public Administration under the President of the Russian Federation 119571, Moscow, Vernadsky Ave., 82
Faculty: Services.
Specialty: "Organization of service in public catering"
Courses of technologists-calculators of public catering also give the right to work as a catering technologist and allow you to master the most modern technologies cooking (low-calorie, dietary, cuisines of the peoples of the world, etc.):
- Business Academy "MBA CITY"
Moscow, Maly Palashevsky lane, 6.
A little more about the profession of catering technologist
The first technologists to control the quality of cooked food can be considered people who tasted royal food. The kings trusted them unconditionally. Currently, the profession of a catering technologist is in demand more than ever in connection with the development and expansion of the network of catering enterprises.
In Russia, the so-called catering establishments in the form of taverns, 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 was born.
Organizes production (places equipment, teaches how to use it) draws up a menu distributes responsibilities between chefs and controls their work checks the norms for the output of product dishes introduces advanced technologies into production is responsible for the serviceability of kitchen equipment and the quality of prepared food develops new recipes, draws up the relevant regulatory documents studies new ones trends in the catering market and coordinates work in accordance with them offers a new range of dishes in order to increase demand controls compliance with sanitary standards draws up technological maps of new dishes (calculation of the number of products, calories, etc.) provides timely supply of production with raw materials, tools, inventory and etc. takes part in the retraining and advanced training of production personnel, taking into account the requirements of modernity.
