Catering technologist. Process Engineer or Technologist? in public catering Food technologist

19.02.10 Product technology Catering

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


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

Who is a catering technologist?

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


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

Requirements to vocational training

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

The normative term for mastering the main professional educational program secondary vocational education:

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

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

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.

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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.

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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 obtained at a college or technical school, or, for example, it is enough to complete special courses.

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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. Implements 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 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 good physical fitness, high strength endurance and good health.

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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.

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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 implies not only hard work, 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 the 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. An important fact: you have to deal with learning and improving skills all your life, discovering new horizons and introducing innovative ideas.

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

Personal qualities

To work in any catering establishment, you must have certain personal qualities. A process engineer must have an excellent memory, pronounced creative abilities, and 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 cardiovascular diseases, digestive system, musculoskeletal system and respiratory system, it is recommended 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. It is necessary to exchange experience with colleagues, read articles, follow the latest in the cooking and confectionery industry on the Internet, subscribe to specialized publications, visit exhibitions and professional competitions- then the result will not keep you waiting!

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 immediately explain to you that an engineer - technologist or technologist in Food Industry and an engineer - technologist or a catering technologist - these are two different directions.
Today we are looking at catering!
And just like in the famous cartoon "Vovka in the Far Far Away", where his assistants are "two from the casket of the same face", 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 a new range of 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, makes technological maps of new dishes.
    5. Studying new trends in the catering market and coordinating work in accordance with them, introducing 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 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 receipt and consumption of products at the enterprise internal analysis their movements.
    5.Timely sets prices for ready 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 have covered the main features in 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 professionals. You must have had your own mentor.

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

19.02.03 Technology of bread, confectionery and pasta

organization and maintenance of technological processes for the 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 of 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 Technology of catering products

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 dishes,
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 for 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 of 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.

 

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