Class hour

“The relevance of my future profession.

Catering Technologist"

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

Tasks:

familiarizing students with the history of the profession;

instilling interest in the chosen profession;

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

General competencies:

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

Organize your own activities based on the goal and methods of achieving it, determined by the manager.

Analyze the work situation, carry out current and final monitoring, assessment and correction of one’s own activities, take responsibility for the results of one’s activities

Search for information necessary for the effective performance of professional activities

Use ICT in professional activities

Work in a team, communicate effectively with colleagues, supervisors, and clients.

Prepare the production area for work and maintain its sanitary condition

Equipment: computer presentation
Form: conversation with game elements

Progress of the event
1. Opening speech by the class teacher
Good afternoon guys!

V.A. Sukhomlinsky said: « Not everyone will become a scientist, writer, artist,Not everyone is destined to discover gunpowder,but everyone should become a poet, an artist in their own field.”.
Today in class we will talk to you about the profession that you have chosen and are mastering.for the second year already.

A catering technologist is a specialist in the development, production, sale and quality control of culinary and confectionery products, serving consumers and providing services as a technologist at catering establishments

Messages from students

Contents and working conditions

Many who are not familiar with the peculiarities of the specialty “Catering Technologist” listen with curiosity, catching the word “technology”. And they are disappointed when they learn that we are talking, for example, about food production technologists. But representatives of this specialty are often engaged in no less serious work than their namesakes - industrial engineers. They develop and improve existing production processes, monitor the efficiency of labor organization and solve emerging production problems. The technologist determines the quality of the products, calculates their quantity to obtain ready-made dishes. Creates a menu. Distributes responsibilities 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 producing products and improving the organization of services to the population. Develops programs to ensure improved quality of food services. Carries out the development and approval of new recipes for dishes, confectionery and culinary products with the preparation of relevant regulatory documents. Prepares proposals to expand the range and introduce new types of raw materials. Carries out operational control over the quality and compliance with food preparation technology. Takes part in the training, retraining and advanced training of production personnel, taking into account the requirements of a market economy. Explores factors that are important for the successful implementation of services provided, demand, the reasons for its increase and decrease, differentiation from the purchasing power of the population. Promotes the balanced development of the catering services sector, prepares proposals for choosing and changing directions for the development of the assortment, production, economic and business activities. Studies the market for similar services and its development trends.

2. Historical information about the specialty “Technology of public catering products”

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

The profession of food preparation technologist has existed for a very long time, although the name of this profession appeared relatively recently. Back in Ancient Greece, the cult of Axlepius, a mythical physician healer, arose. His daughter Hygeia was considered the patroness of health science, and their faithful assistant was the cook Kulina. She became the patroness of cooking, which was called "cooking" (from the Latin culina - kitchen). Records of various recipes are found in the written monuments of Babylon, Egypt, and China. Cooking developed greatly in the ancient East. In the Middle Ages, French cooks became famous for their art. In Russia, cooking as a science arose only at the end of the 18th century. The emergence of out-of-home catering enterprises (taverns, taverns, etc.) is associated with the same event. It was at this time that people appeared who simultaneously managed such establishments and supervised the preparation of food. The first representatives of the profession of “food preparation technologist” can be called people who tasted and tasted royal or royal food. These people have always enjoyed the respect and trust of kings and kings.

Today, due to the presence of a large number of different public catering enterprises, this profession does not lose its relevance.

3. Misconceptions about the earnings of catering technologists

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

4. Mass character and uniqueness of the profession

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

5. Problems that may arise

When young professionals start work, they can feel all the “charm” of it - first of all, considerable physical endurance is required of them. A technologist’s working day is often not limited to eight hours, if only because it is impossible to know in advance what problems and malfunctions will arise during the production process.

6. Where to get a profession

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

7. What have we learned?

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

8. The basis for a successful career for college graduates – good basic training and providing them with adequate practice.

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

We are happy with our chosen profession!

Quiz

What art provokes overeating?(Cooking.)

What city is served for tea?(Cake “Prague”, Prague is the capital of the Czech Republic.)

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

The pie with which fruit filling is considered the national English dish.(Apple.)

What is the name of a cake born from foam?(Merringue.)

A twisted food is... What?(Roll.)

What turns fruit juice into jelly?(Starch.)

Diet to reduce your waistline is... What? (Diet.)

Large confection?(Cake)

Jelly in the cake?(Jelly)

Emperor cake?(“Napoleon”)

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

An oval pie of an oblong shape, wider and at the same time narrower than a closed pie. It is prepared from yeast or puff pastry with different types of fillings.(Kulebyaka).

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

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

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

Summarizing. Reflection.

And life is a game, and we are all actors in it.
Everyone has their own role:
Hero, criminal or saint -
Sometimes we decide for ourselves
Who to be, who to become,
Make your own destiny
Or just go with the flow,
To lead or to be followed.
But anyone can change
The story of your destiny,
Make your dreams come true
And choose the right path.
I will also choose...
After all ,
Who should he become next in life?

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

( Students express their opinions about the event )

Introduction

A process technician is a specialist whose activities include the wide organization of public catering, cultural services to the population, and the introduction of progressive forms of work; organization of the technological process of preparing public food products; determining the quality of raw materials, calculating their quantity to obtain portions of finished products, calorie content of the daily diet, drawing up menus and price lists; distribution of responsibilities in the team of cooks; control of the process of preparing culinary products, developing recipes for new signature dishes and drawing up technological maps for them (description of the preparation of dishes and their composition); preparing the necessary documentation for them, instructing cooks; maintaining a complete record of material assets; monitoring the quality and yield of finished dishes and products.

The profession of a catering technologist has always been and still remains one of the most common professions in the labor market, since society has always been interested in high-quality prepared, tasty and healthy food.

The purpose of the abstract: to find out the importance and demand for the specialty of catering technologist.

Objectives of the essay: to characterize the industry of the profession of catering technologist, to describe the content of work and requirements for professional training.

Relevance of the topic: the social significance of the topic is determined by the demand and relevance in the labor market, and this specialty is my future profession.

“Characteristics of the branch of the profession of catering technologist”

So, the profession of a technologist is very responsible and includes many functions, the key of which are the development, production, sale and quality control of culinary and confectionery products, serving consumers and providing services as a technologist in public catering establishments.

It should be noted that the public catering industry contains three components, namely: public catering enterprises, procurement enterprises, or public catering shops and pre-preparation enterprises. The former carry out the production of culinary products, flour confectionery and bakery products, as well as their sale and organization of consumption. The second is the centralized mechanized production of semi-finished products, culinary products, flour confectionery and bakery products, supplying them to pre-production enterprises, culinary stores and retail outlets. And third - preparing dishes from semi-finished products and culinary products, their sale and organization of consumption.

In addition to the above enterprises, this also includes specialized catering enterprises of various types, which produce and sell culinary products of a homogeneous assortment, taking into account the specifics of serving and organizing leisure time for consumers. These include restaurants, bars, cafes, canteens, snack bars, etc.

A restaurant is a catering establishment with a wide range of complexly prepared dishes, including custom and signature dishes. It is distinguished by an increased level of service in combination with the organization of recreation for visitors. Based on the range of products sold, restaurants can specialize as: fish, beer, national cuisine, etc.

The bar has a limited range of products: alcoholic and non-alcoholic drinks, snacks, desserts, pastries and bakery products. The work areas of bars do not provide for cooking or washing greasy dishes. The method of implementation is through the bar counter. Based on their assortment, bars are divided into: dairy bars, beer bars, wine bars, cocktail bars, grill bars, etc. Based on the specifics of the additional service - video bar, variety bar, strip bar, etc. Based on operating hours, they also distinguish between day and night bars bars.

A cafe is an enterprise providing food and recreation for visitors with a limited range of products compared to a restaurant. According to the range of products sold, they are divided into: ice cream parlor, confectionery cafe, dairy cafe; by contingent - for youth, children, etc.

A canteen is a catering establishment that is publicly accessible or serves a specific contingent, producing and selling culinary products. Based on the range of dishes sold, canteens are divided into general types and dietary ones. The dietary canteen specializes in the preparation and sale of dietary dishes

Snack bar is a food establishment with a limited assortment of uncomplicated dishes, designed to quickly serve visitors. Based on the range of products sold, snack bars are divided into general and specialized enterprises: dumplings, sausage, pancake, pie, donut, cheburek, shashlik, tea, glass, pyshetka, etc.; by type of implementation - snack bar, bistro, cafeteria, etc.

Catering establishments can be located both in public places accessible to all citizens (the so-called public network), and on the territory of institutions and enterprises, serving only the people working there (the so-called closed network). In the public network, in addition to individual enterprises of different owners, uniformly managed groups of technologically interconnected food enterprises and related enterprises are distinguished. These subnets - if they have a single owner - are also called "power networks" from an organizational point of view. The largest of them have branded (“Russian Bistro”, “McDonald’s”) or functional (“School Canteen Network”) names.

At any 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 implies not only hard work, but also limitless opportunities for introducing new ideas and initiatives, flights of creative imagination, as well as enormous prospects for career growth.

Professional Responsibilities

The description of the responsibilities of a technologist will take many lines, since more and more new ones are added to them every year. Previously, catering establishments were subject to fewer requirements than today. Therefore, the presence of a technologist at each of them was optional. The recipes have not changed for years, and practically no new dishes have been introduced. The cooks simply cooked according to established schemes, and the production manager dealt with the paperwork.

In the modern world, in conditions of fierce competition, it is impossible to do without a technologist, since it depends on him how popular a cafe, canteen, or restaurant will become among consumers, and what kind of income they will generate.

The main responsibilities of a food service technician or engineer include:

development of new dishes and preparation of technological cards for them;
drawing up a work schedule for all workshops in production;
quality control of manufactured products;
study of the catering services market;
distribution of responsibilities among staff;
study and implementation of new technologies;
monitoring the serviceability of equipment and the availability of necessary inventory;
organizing the supply of raw materials for production;
work with documents;
monitoring compliance with sanitation and hygiene standards;
organization of banquets and presentations;
development of a plan for the reconstruction of production workshops.

Education

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

In addition to the specifics of cooking, future food service technicians and engineers study subjects such as:

physiology of nutrition;
microbiology;
sanitation and hygiene;
foreign service;
chemistry (organic, inorganic, analytical and physical colloid);
biochemistry;
organization of enterprises;
processes and devices;
equipment;
merchandising;
management;
marketing;
basics of economics;
standardization and metrology;
psychology of business relationships.

One becomes a process engineer after graduating from a higher educational institution. The amount of knowledge gained in this case will be much greater, but it will also take 5–6 years to master the profession. After graduating from a university, technological engineers can not only work in their specialty, but also engage in teaching. In addition, they will be happy to be seen in laboratories at large plants and factories as research assistants.

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

Work and career

Without experience, organizing the work of a catering enterprise will be quite difficult. 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. By showing sufficient initiative and zeal in work in a relatively short time, you can become a chef and technologist rolled into one. Over time, such a specialist can grow to become a manager or director of a company operating in the catering industry.

At large enterprises, a novice process engineer will first have to be an assistant to a more experienced colleague. Then, after that, he begins to independently perform his immediate duties. As you climb the career ladder, you can become chief technologist, production manager, deputy director or director of an enterprise.

The main advantage of working as a technologist is the opportunity to do what you love while receiving a decent salary. An important fact: you have to spend your entire life learning and improving your skills, discovering new horizons and introducing innovative ideas.

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

Personal qualities

To work in any catering enterprise, you must have certain personal qualities. A process engineer must have an excellent memory, pronounced creative abilities, and excellent aesthetic taste. Communication skills and the ability to find reasonable compromises are needed to maintain a friendly atmosphere in the team. However, the technologist and engineer must be as demanding as possible of their subordinates. The ability to think quickly and creatively will be useful in the event of force majeure circumstances.

An engineer or production technician 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. Having organizational skills will make it easy to establish the flawless operation of all departments 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 beyond normal limits, be 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 recommended to opt for another specialty. Persons who have a source of chronic infection in their body are strictly prohibited from working at a catering establishment.

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

Suitable educational specialties: Chemist; Biologist.
Key items: Russian language; Chemistry; Biology.

Tuition cost (average in Russia): 176,000 rubles

Job description:

*Tuition fees are indicated for 4 years of full-time undergraduate studies.

Short description

The work of a catering technologist is primary in the food preparation process and determines the quality of food in public catering, its safety and taste. A technologist, knowing food production technology, food recipes, food storage, food safety precautions, contributes to the fact that raw materials are transformed 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 observing 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)
makes 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
draws up technological maps of new dishes (calculation of the number of products, 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 of the profession

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

Cons of the profession

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.

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
communication skills
organizational skills
responsibility
physical endurance
honesty, decency

Career

Career opportunities for a food service technologist are limited. With sufficient work experience, career advancement to the position of head of a group of technologists is possible. 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 50,000 rubles, in the regions it is approximately 30,000 rubles.

Salary in Yekaterinburg

Minimum - 20,000 rubles.

Maximum - 36,400 rub.

Education

To obtain a position as a catering technologist, a secondary specialized education is sufficient. You can study to become a catering technologist at:

Moscow cooperative technical school 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:

at the Russian Academy of National Economy and Public Administration under the President of the Russian Federation 119571, Moscow, Vernadsky Ave., 82

Faculty: Service sectors.

Specialty: “Organization of services in public catering”

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

Business Academy "MBA CITY"

Moscow, Maly Palashevsky lane, building 6.

A little more about the profession of catering technologist

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.

Organizes production (places equipment, teaches how to use it) draws up menus, distributes responsibilities between cooks and controls their work, checks product yield standards, introduces advanced technologies into product production, is responsible for the serviceability of kitchen equipment and the quality of finished food, develops new recipes, drawing up 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, monitors compliance with sanitary standards, draws up technological maps of new dishes (calculating the quantity of products, calorie content, etc.) carries out timely supply of raw materials, tools, equipment and equipment to production etc. takes part in retraining and advanced training of production personnel, taking into account the requirements of our time.

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).

Short description

The work of a catering technologist is primary in the food preparation process and determines the quality of food in public catering, its safety and taste. 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;
draws up technological maps of 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 salary level, authoritative position in public 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.

Salary

Salary as of 06/04/2019

Russia 20000—60000 ₽

Moscow 30000—60000 ₽

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
communication skills
organizational skills
responsibility
physical endurance
honesty, decency

Career

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

In this course you can obtain the profession of a food service technician in 3 months and 10,000 rubles
— One of the most affordable prices in Russia;
— Diploma of professional retraining of the established form;
— Training in a completely distance format;
— Certificate of compliance with professional standards worth 10,000 rubles. For a present!;
— The largest educational institution of additional professional education. education in Russia.

Conducts the course: “Catering technologist-calculator”. Course program: 1. Introduction to the profession(Job responsibilities of a calculator technologist; the concept of technology and technological processes in public catering; sanitary requirements for 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 execution of documents; write-off acts; damage acts; inventory sheets; practical exercises 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).

Vocational education

Moscow cooperative technical school 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