in catering. Process Engineer or Technologist? in catering Working materials of a catering technologist

19.02.03 Technology of bread, confectionery and pasta

organization and management technological processes production of bread, bakery, confectionery and pasta.

Raw materials, basic and auxiliary materials used for the production of bakery, confectionery and pasta;

Semi-finished products;

Finished products of bakery, confectionery and pasta;

Technological processes for the production of bakery, confectionery
and pasta;

Equipment for the production of bakery, confectionery
and pasta;

Processes of organizing and managing the production of bakery, confectionery and pasta;

1. Acceptance, storage and preparation of raw materials for processing.

2. Production of bread and bakery products.

3. Production confectionery.

4. Production of pasta.

5. Organization of the work of the structural unit.

6. Performance of work in one or more professions of workers, positions of employees.

19.02.10 Product technology Catering

Qualification: technologist

Region professional activity alumni:

organization of the process and preparation of complex culinary products, bakery and flour confectionery products for various categories of consumers and management of food production.

The objects of professional activity of graduates are:

Various types of products and raw materials, semi-finished products of industrial production, including a high degree of readiness;

Technological processes for the preparation of complex culinary products, bakery and flour confectionery products from various types of raw materials and semi-finished products of industrial production, including a high degree of readiness;

Management processes for various areas of catering production;

Primary labor collectives catering organizations.

A technologist prepares for the following activities:

1. Organization of the cooking process and preparation of semi-finished products for complex culinary products.

2. Organization of the cooking process and preparation of complex cold culinary products.

3. Organization of the cooking process and preparation of complex hot culinary products.

4. Organization of the cooking process and preparation of complex bakery, flour confectionery products.

5. Organization of the cooking process and preparation of complex cold and hot desserts.

6. Organization of the work of the structural unit.

15.02.06 Installation and technical operation of refrigeration compressor machines and installations

(by industry)

Qualification: technician

Field of professional activity of graduates:

organizing and carrying out installation works, technical operation and maintenance, repair and testing of refrigeration compressor machines and installations; organization of activity of primary labor collectives.

The objects of professional activity of graduates are:

Refrigeration equipment and accessories;

Technical technological and regulatory documentation;

Technological processes for the production of cold;

Primary labor groups.

The technician prepares for the following activities:

1. Conducting the process of installation, technical operation and maintenance of refrigeration compressor machines and installations (by industry).

2. Participation in the repair and testing of refrigeration equipment.

3. Participation in the organization and planning of the work of the team at the production site.

4. Performance of work in one or more professions of workers, positions of employees.

01/43/09 Cook, confectioner

Qualification: Cook, confectioner

Field of professional activity of graduates:

preparation of a wide range of simple and basic culinary specialties,
bakery and confectionery flour products, taking into account the needs of various categories of citizens.

The objects of professional activity of graduates are:

The main and additional raw materials for the preparation of culinary dishes, bakery and confectionery flour products;

Technological equipment for food and confectionery production;

Crockery and inventory;

Processes and operations of food preparation.

1. Cooking dishes from vegetables and mushrooms.

2. Cooking dishes and side dishes from cereals, legumes and pasta, eggs, cottage cheese, dough.

3. Cooking soups and sauces.

4. Cooking fish dishes.

5. Cooking dishes from meat and poultry.

6. Cooking cold dishes and snacks.

7. Preparing sweet foods and drinks.

8. Preparation of bakery, flour and confectionery products.

01/19/04 Baker

Qualification: Baker, pastry chef

Field of professional activity of graduates:

performance of work on the preparation of bread, crackers, various kinds cookies, gingerbread, waffles, pastries and cakes without cream, other piece confectionery flour products.

The objects of professional activity of graduates are:

Basic and additional raw materials and materials, semi-finished products and finished products bakery production;

Technological processes and operations for the preparation of bread, bakery, lamb and crackers, various types of cookies, gingerbread, waffles, pastries, cakes, other piece confectionery flour products;

Recipes of bread, bakery, lamb and crackers, various types of cookies, gingerbread, waffles, pastries, cakes, other piece confectionery flour products;

Technological equipment for bakery production.

The cook, confectioner prepares for the following activities:

1. Reproduction and cultivation of yeast.

2. Preparation of the test.

3. Cutting the dough.

4. Heat treatment dough and surface finishing of bakery and flour confectionery products.

5. Laying and packaging of finished products.

19.01.09 Equipment adjuster in food production

(by industry)

Qualification: Equipment adjuster in food production

Field of professional activity of graduates:

performance of works on installation, repair, adjustment, maintenance of equipment in food production.

The objects of professional activity of graduates are:

Equipment of food industry organizations, including machines, mechanisms, devices, their complexes and systems;

Tools;

Stationary and mobile equipment maintenance facilities;

Technological processes and operations of installation, adjustment, maintenance and repair of equipment of food industry organizations.

Equipment adjuster in food production
(by industry)preparing for the following activities:

1. Carrying out repairs of parts and mechanisms of equipment of food industry organizations.

2. Installation, adjustment, commissioning of machines, devices and technological lines of food industry organizations.

3. Maintenance, adjustment, adjustment and repair of existing equipment of food industry organizations.

43.02.01 Organization of catering services

Qualification: manager

(with full reimbursement of tuition costs)

Field of professional activity of graduates:

organization of service at catering establishments different types and classes.

The objects of professional activity of graduates are:

Services of public catering organizations;

Processes that ensure the provision of services to public catering organizations;

Public catering products;

Primary labor groups.

The manager prepares for the following activities:

1. Catering in public catering establishments.

2. Organization of service in public catering establishments.

3. Marketing activities in catering establishments.

4. Quality control of products and catering services.

5. Performance of work in one or more professions of workers, positions of employees.

At any public catering enterprise there is a person who is responsible for absolutely all processes occurring in production. There is a big burden on his shoulders, but he fulfills his duties with honor.

The profession of a technologist means not only hard labour, but also unlimited opportunities for introducing new ideas and undertakings, a flight of creative imagination, as well as huge prospects for career growth.

Professional responsibilities

The description of the duties of a technologist will take a lot of lines, since every year more and more new ones are added to them. Previously, there were fewer requirements for catering establishments than today. Therefore, the presence of a technologist on each of them was optional. Recipes have not changed over the years, the introduction of new dishes was practically not carried out. The chefs simply prepared according to the established schemes, and the head of production was engaged in paperwork.

AT modern world in conditions of fierce competition, one cannot do without a technologist, since it depends on him how popular a cafe, canteen, restaurant will become popular among consumers, and what income they will bring.

The main responsibilities of a technologist or catering engineer include:

• development of new dishes and preparation of technological cards for them;
• scheduling the work of all workshops in production;
• product quality control;
• study of the market of public catering services;
• distribution of responsibilities among staff;
• study and implementation of new technologies;
• control of the serviceability of equipment and the availability of the necessary inventory;
• organizing the supply of raw materials for production;
• work with the documentation;
• control of observance of norms of sanitation and hygiene;
• organization of banquets and presentations;
• development of a plan for the reconstruction of production shops.

Education

You can study to be a technologist at a college or technical school. The process can take three to five years. At the same time, initially you need to get the specialty of a cook and pastry chef, and only then you can become a technologist. Without knowledge of recipes, the principle of cooking, training in this profession will be inappropriate. At the end of a special educational institution, the fifth category is assigned. After that, it will be possible to work as a technologist or manager. production in any catering establishment (restaurant, cafe, canteen), as well as in meat processing plants, canning factories, fish processing plants, dairies, shops for the production of semi-finished products.

In addition to the peculiarities of cooking, future technologists and catering engineers study such subjects as:

• nutritional physiology;
• microbiology;
• sanitation and hygiene;
• overseas service;
• chemistry (organic, inorganic, analytical and physical colloid);
• biochemistry;
• organization of enterprises;
• processes and devices;
• equipment;
• commodity science;
• management;
• marketing;
• fundamentals of economics;
• standardization and metrology;
• psychology of business relations.

Become a process engineer after graduating from higher education educational institution. The amount of knowledge gained in this case will be much larger, but it will also take 5-6 years to master the profession. After graduating from a university, process engineers can not only work in their specialty, but also engage in teaching activities. In addition, they will be glad to see them in laboratories at large plants and factories as research workers.

The curriculum, in addition to the above subjects, includes such disciplines as engineering graphics, heat engineering, electrical engineering, theoretical mechanics. At the end educational process a process engineer receives the title of a cook of the sixth category.

Work and career

Without experience, it will be quite difficult to organize the work of a public catering enterprise. Therefore, even with an education, in a small cafe or restaurant, a specialist first has to show his professional skills by working as a cook. Having shown sufficient initiative and zeal in work in a relatively short time, you can become a chef and technologist in one person. Over time, such a specialist can grow to the manager or director of a company operating in the field of catering.

On the large enterprises a novice process engineer will first have to be an assistant to a more experienced colleague. Then after he proceeds to the independent performance of his immediate duties. Climbing up career ladder, you can become a chief technologist, production manager, deputy director or director of an enterprise.

The main advantage of the work of a technologist is the opportunity to do what you love, while receiving a decent salary. Important fact: you have to deal with learning and improving skills all your life, discovering new horizons and introducing innovative ideas.

Another positive point is the high demand for technicians and process engineers in connection with the opening a large number cafes, restaurants, supermarkets, shops for processing meat, poultry, fish.

Personal qualities

To work in any public catering enterprise, you must have certain personal qualities. A process engineer must have an excellent memory, pronounced Creative skills, excellent aesthetic taste. Sociability and the ability to find reasonable compromises are needed to maintain a friendly atmosphere in the team. Nevertheless, the technologist and engineer must be as demanding as possible to subordinates. The ability to think quickly and creatively will come in handy in case of force majeure.

An engineer or technologist must have a highly developed sensitivity to the subtlest shades of smell and taste. The ability to visually determine how much a product weighs is highly valued. The presence of organizational skills will allow you to easily establish the flawless work of all shops of a public catering enterprise.

Another main criterion for the professionalism of a process engineer is excellent physical endurance, since in order to achieve good results, he often has to work overtime, stay on his feet or in a sitting position for a long time, stay in rooms with high or low temperatures, as well as in places with high temperatures. humidity. Therefore, people with diseases of the cardiovascular, digestive system, musculoskeletal system and respiratory organs are advised to opt for another specialty. Persons who have a source of chronic infection in the body are strictly prohibited from working at a public catering establishment.

In order to become a true professional in your field, you should give yourself completely to work. You need to exchange experience with colleagues, read articles, follow the latest in the cooking and confectionery industry on the Internet, subscribe to specialized publications, attend exhibitions and professional competitions - then the result will not be long in coming!

Today we're going to look at a question that many people ask.
Engineer - technologist of public catering.
Catering technologist.
How is one job different from another?
What kind official functions assigned to specialists in these professions?
How do they differ from each other?

Let's figure it out!

Firstly, I want to explain to you right away that an engineer - technologist or technologist in the food industry and an engineer - technologist or technologist of public catering are two different areas.
Today we are looking at catering!
And just like in the famous cartoon “Vovka in the Far Far Away”, where he has “two from the chest of the same face” as his assistants, so in our catering, here is a technologist and another technologist, only with the addition of an engineer.
True, to completely confuse you, there is also in public catering and
Technologist - calculator.
So our catering will be cooler than the cartoon, we have "three from the chest of the same from the face"
Well jokes aside.



food service engineer
Main functions in operation:

technologist,
technologist,
production managers,
canteen managers,
Researchers at enterprises and in control and production laboratories of public catering.

The specialty engineer-technologist is taught by higher educational institutions.

Catering technologist

Main functions in operation:

1. Must know the organization of production, the rules for placing equipment at the enterprise, introduces new equipment and trains workers to work with new equipment
2. Must be familiar with menu planning. offers new assortment dishes to increase demand.
3. Distributes responsibilities between cooks and controls their work, and the quality of the prepared food, checks the output standards of the dish.
   4. Develops new recipes, drawing up the appropriate regulations, is technological maps new dishes.
   5. Studying new trends in the catering market and coordinating work in accordance with them, implementing progressive technologies into production.
   6. Monitors compliance with sanitary standards, must know all the basic sanitary documents for public catering.
   7. Provides timely supply of production with raw materials, tools, inventory, and so on.
   8. Takes part in the retraining and advanced training of production personnel, taking into account the requirements of modernity.

Specialists of this profile work:
technologist,
production managers,
canteen managers,
Employees in control and production laboratories of public catering.
Catering technologist specialty traincolleges, technical schools.

Catering technologist-calculator

Main functions in operation:

1. Monitoring the output of dishes and compliance with the technology of their production.
2. He takes an active part in the development of new dishes, working on a collection of recipes.
   3. Makes technological and calculation cards.
3. Controls the arrival and consumption of products at the enterprise to carry out an internal analysis of their movement.
   5. Timely sets prices for ready-made meals, taking into account changes in the recipe, make appropriate amendments to the calculation cards.
   6. Must know and maintain regulatory and service documentation, control logs, draw up commodity reports, interacting with financial director and company accountant.

Specialists of this profile work:
Technologist - calculator
technologist,
production managers,

Technologist - specialty catering calculator teachcolleges.

We examined the main functions in the work of three specialties.
It can be concluded that:
1. Engineer technologist in public catering - a specialist with a higher vocational education his knowledge is more extensive in terms of physical, chemical, structural-mechanical, microbiological changes in products during the cooking process, he can check and calculate all this. But it should be noted that almost all these calculations are carried out in laboratory conditions. In his functional knowledge, he can perform the work of both a technologist and a technologist - a calculator.
2. Catering technologist of public catering - a specialist with a secondary vocational education. Functionally, he can perform the work of a technologist - a calculator, he must know the changes in products in terms of physical and structural-mechanical changes in products during the preparation of a dish.
3. Technologist - calculator - specialist with primary professional education. Functionally performs only the work above.

We have dealt with the main functional responsibilities three most demanded specialties in public catering in the labor market.
Next, I want to write about LIFE.
In our modern world, life makes its adjustments.
Not only the head of public catering will not allow himself to inflate the staff and recruit separately the head of the enterprise, the head of production, the technologist, the calculator. Modern leaders want to see one person who would perform all these functions.
Therefore, practically all the most responsible work at public catering enterprises is assigned to the shoulders of specialists. And if you are an expert higher education, and work researcher at enterprises or in control and production laboratories of public catering will receive only a few, then at best you will go to work as technologists or production managers with all the ensuing consequences.

And finally, a few tips:
1. If you are just choosing your path in this life, and have thought about catering, get ready for an exciting, rich work activity. I won’t call it easy, but it will always be useful and necessary.
2. If you are a young specialist and have already received a diploma of an engineer - technologist or technologist. When you arrive at your new place of work, do not forget that you came to the team. No need to wave your diploma like a Russian flag. Theoretical knowledge is one thing, but practice is another. Prove that you were not in vain accepted for this position. You are hired because cooks and kitchen staff don't have to know what you know. But you still have to prove to them that you can do what they do.
3. If you have worked as a technologist or manager for several years, and it already seems to you that you know everything and can do it, then this is not so. Public catering is developing at a rapid pace. New technologies in cooking, new equipment, new trends and trends, all this requires new knowledge and skills. Upgrade your skills.
4. If you have worked in public catering all your labor activity- low bow to you. Your baggage of knowledge is so great and valuable that it is a sin to take it into retirement. Teach, don't be stingy with your knowledge, this is very lacking for young specialists. You must have had your own mentor.

Well, now that's all.
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See you soon.

Details Updated: 11/05/2019 17:04 Published: 05/08/2017 11:42

A catering technologist is considered to be a specialist who is responsible for the development, production and quality control of culinary products, including confectionery.

History of the profession

Its origins go back to ancient times. During the excavations, archaeologists managed to find confirmation that the recipes for various dishes were developed in ancient Greece, China, Babylon and Egypt. At the same time, the process of cooking food was described in detail, indicating the necessary ingredients, including spices.

At the courts of the monarchs, the position of a taster was provided, whose duties included studying the taste qualities of each dish before serving it to noble persons and their family members. The services of such people were well paid. However, the profession was associated with a risk to life. Often, ill-wishers poured poison into dishes that the king or one of his entourage was supposed to eat. In this case, the whole blow was taken by the taster.

Features of the profession

Not only the quality and taste of food, but also the prestige of the institution of which he is an employee directly depend on how flawlessly a specialist copes with his duties.

Profession food technologist endowed with many advantages, but also not without drawbacks. The positive aspects are: demand, good income, respect from colleagues, management and visitors to the institution.

The list of cons should include the following positions: work in conditions of a sharp shift temperature regime, the need to spend a long time on the legs (fraught with the development of varicose veins, arthritis or rheumatism), there is often a transformation of taste or an allergic reaction to certain products.

The profession is associated with superfluous emotional tension caused by frequent inspections by regulatory authorities. The presence of many violations can put an end to the further career of a specialist.

Responsibilities

The main responsibilities of the technologist are:

• organization of production (optimal location of equipment and instruction on its operation);
• development of the menu and technological maps of the dishes declared in it;
• checking the yield rate of finished dishes;
• improving the workflow through the introduction of advanced technologies;
• responsibility for the condition of kitchen equipment;
• participation in the recertification of production personnel;
• control over the supply of the required raw materials, working tools, etc.

Important qualities

Necessary qualities that a technologist should possess:

• a responsibility;
• good sense of smell;
• accuracy;
• correct color differentiation;
• accurate eye gauge;
• excellent memory;
• attentiveness;
• stress tolerance;
• punctuality;
• performance;
• presentable appearance;
• the ability to be a leader;
• honesty;
• sociability;
• exactingness;
• decency.

Skills and knowledge

A professional in his field, who is obliged to know the properties and biological value of various products, signs of their good quality, product shelf life. He must also be able to properly maintain working documentation.

Prospects and career

The catering technologist is an employee whose services are in dire need of restaurants, cafes, bars, bakeries, meat processing and dairy plants, confectionery factories etc.

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 labor and farming (see the choice of profession for interest in school subjects).

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 prepared 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 between cooks and supervises their work;
• checks the output standards of products;
• introduces progressive technologies in production;
• responsible for the serviceability of kitchen equipment and the quality of prepared food;
• develops new recipes, drawing up the 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;
• 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 and cons of the profession

• Constant demand in the labor market, a relatively high level of salary, an authoritative position in public catering.

• High responsibility for the results of the work of other people (cooks, confectioners); responsibility for the results of inspections of supervisory authorities: 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.

Salary

Salary as of 12/10/2019

Russia 30000—75000 ₽

Moscow 45000—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
• Creative skills
• aesthetic taste
• accuracy
• exactingness
• sociability
• organizational skills
• a responsibility
• physical endurance
• honesty, decency

Career

Career opportunities for a food service technologist are not great. With sufficient experience, it is possible career to the head of the technologists group. To obtain the position of production manager or manager of a catering point, 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 about 30 thousand rubles.

Training for a catering technologist

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.).

Conducts a course: "Technologist-calculator of public catering". Course program: 1. Introduction to the profession (Job Responsibilities technologist-calculator; the concept of technology and technological processes in public catering; sanitary requirements to storage and culinary processing of products; calculation of seasonal waste, types of defrosting; practical exercises in the Store House program). 2. Working with documents(correct paperwork; write-off certificates; damage certificates; inventory records; practical exercises in the Store House program). 3 Working with the recipe book(technological charts; calculation cards; acts of study; work with tables; calculation of raw materials for semi-finished products and ready meals; losses during heat treatment, minimization of costs).

On this course, you can get the profession of a technologist for catering products in 3 months and 10,000 rubles
- one of the most affordable prices in Russia;
– Diploma of professional retraining of the established sample;
– Education in a completely remote format;
— Certificate of conformity to the professional standard worth 10,000 rubles. as a gift!;
— The largest educational institution additional prof. education in Russia.