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 by 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 03/21/2019
Russia 20000—80000 ₽
Moscow 40000—100000 ₽
Personal qualities
- high sensitivity to shades of smells and tastes
- correct color discrimination
- good volumetric and linear eye
- tactile sensitivity
- good memory (short-term, long-term, visual)
- high level of distribution and switching of attention
- cleanliness
- emotional stability
- Creative skills
- aesthetic taste
- accuracy
- exactingness
- sociability
- organizational skills
- responsibility
- physical endurance
- honesty, decency
Career
Career opportunities for a food service technologist are not great. With sufficient work experience, career growth to the head of a group of technologists is possible. To obtain the position of production manager or manager of a catering point, 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 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 cooking technologies (low-calorie, dietary, cuisine of the peoples of the world, etc.).
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. For a present!;
— The largest educational institution of additional prof. education in Russia.
Conducts a course: "Technologist-calculator of public catering". Course program: 1. Introduction to the profession(Job responsibilities of a technologist-calculator; 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 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).
Vocational education
- Moscow Cooperative College of MSPC named after G.N. Altshulya, Moscow region, Mytishchi. Faculty: Light and food industry. Department: Technology of food products and consumer goods. Specialty: Technology of catering products
- Trade and Technology College. Republic of Tatarstan, Naberezhnye Chelny
History of the profession
The first technologists to control the quality of cooked food can be considered people who tasted royal food. The kings trusted them unconditionally. Currently, the profession of a catering technologist is in demand more than ever in connection with the development and expansion of the network of catering enterprises.
In Russia, the so-called catering establishments in the form of taverns, taverns arose at the end of the 18th century along with the emergence of cooking as a science. The owners of the establishments had to control the quality of food prepared by hired people. Thus, the profession of catering technologist was born.
Obtaining education in the field of public catering technology implies obtaining secondary specialized education. This education can be obtained in many educational institutions. For example, in the Moscow Cooperative College named after. G.N. Altstuhl.
If we talk about learning after grade 9, then it is possible. In this case, it will take more than four years to study in this profession. Part-time education will take more than 6 years.
If you enter an educational institution, having a diploma of 11 classes, then getting an education will take about 4 years.
Admission to an educational institution is carried out on the basis of the results of the Unified State Examination or on a paid basis.
Catering technology specialty
The technology of organizing public catering involves obtaining the qualification of a process engineer. This qualification is based on learning outcomes. In order for this qualification to be awarded, students must pass the state. exams. You will also need to write a dissertation.
In addition, a mandatory practical part is included in the training.
At the same time, practical training is divided into two stages: internship at work and undergraduate practice. The practice can be completed at manufacturing enterprises - confectioneries, bakeries or at catering facilities - restaurants, canteens, etc.
Specialty spo technology of catering products
The profession of a process engineer implies the following specialties, which are obtained in secondary educational institutions:
- profession - bartender;
- confectionery;
- baking business;
- cook;
- catering technology.
Specialty 260807 technology of catering products
A profession with code 260807 means getting an education in the field of manufacturing products for various catering outlets. A specialist of an educational institution who has received such a state diploma will be able to work at various facilities. This could be food production or a catering facility.
Thus, the scope of this profession is quite wide. In addition, the demand for specialists is very high. Therefore, graduates of such colleges, as a rule, do not have problems with employment.
Product technology and catering
This specialty involves the acquisition of a number of skills:
- prepare confectionery products, flour products;
- prepare various dishes from meat, fish or poultry;
- prepare soups and sauces;
- cooking desserts. It can be any kind of desserts;
- development and planning of performance indicators;
- purchase of the necessary volumes of products for cooking;
- control the production of final products;
- organization of catering.
Specialty technician technologist of public catering
This specialty means obtaining the necessary theoretical and practical knowledge about the technology of manufacturing food products, as well as catering.
Such a specialist can evaluate production work, organize meals for visitors to a restaurant or cafe. It may control the production of products for the purpose of clinical nutrition or nutrition of children.
Therefore, a food service technician has ample opportunities for future employment.
Specialty Standard Food Service Technology
The standard of study in the specialty with the code 19.02.10, this is the technology of the process of manufacturing products for public catering, was approved by the Minister of Education and Science Livanov on 04/22/2014. This standard establishes educational norms for the indicated specialty.
According to the standards, the objects of production activity of specialists are:
- products and semi-finished products;
- products of a high degree of readiness;
- food production management processes.
Technology of catering products specialty code
The most common entrance exams are:
- Russian language
- Mathematics (profile) - profile subject, at the choice of the university
- Chemistry - at the choice of the university
- Physics - at the choice of the university
The food industry is an industry that is important not only because it provides people with essential goods. Thanks to her work, many other areas are stimulated. For example, the production requires special equipment, energy, chemical industry products.
Specialty 19.03.04 "Technology of products and organization of public catering" is the most important component of the industry. It involves organizational and managerial activities, as well as direct participation in production processes.
If we recall the historical analogues of the modern profession, we can go back to the era of kings, when their food was tasted by tasters. The role of a modern technologist is much broader: it covers a variety of areas related to catering points, the organization of their work and the culture of food consumption.
Admission conditions
The purpose of the direction is to train the future specialist in the skills of working with products, ranging from practical activities to research and scientific activities. Such a profession is inextricably linked with technical and exact sciences, therefore, they certainly check the level of their knowledge among applicants. What subjects are handed over by applicants:
- mathematics (profile),
- Russian language,
- chemistry or physics by choice.
Future profession
Graduates of the course will be able to work with food raw materials of plant and animal origin, performing their processing and quality control. They are in charge of all technical issues, from the selection of equipment to its operation. They can also design catering outlets, turn projects into reality and supervise further activities.
Where to apply
You can get a bachelor's degree in your specialty by graduating from any of the following universities in Moscow or other Russian cities:
- Russian State Trade and Economic University;
- Moscow State University of Food Production;
- Moscow branch of the Russian International Academy of Tourism;
- St. Petersburg State University of Economics;
- Samara State Technical University.
Training period
The undergraduate program can be mastered in four years by entering the full-time department. On the basis of the eleventh grade, graduates also choose a correspondence, evening or mixed form: then they have to study for five years.
Disciplines included in the course of study
A young specialist during the development of the program will get acquainted with the following subjects:
- food sanitation;
- hygiene standards;
- heat engineering, electronics and electrical engineering;
- merchandising (food industry);
- nutritional physiology;
- food production apparatuses and processes;
- enterprise design.
Acquired Skills
A young specialist will be able to solve the following tasks with all responsibility and competence:
- quality control of raw materials, their processing, storage and processing;
- production of semi-finished products;
- creation of real projects of enterprises and their reconstruction;
- registration of permits;
- development of plans and programs for the introduction of innovations;
- quality control and compliance with standards in the field of implementation;
- document flow, organization of the work of the team;
- search for shortcomings in the work of the enterprise and solutions to eliminate them;
- formation of consumer demand and forecasts on sales volumes.
Employment prospects by profession
A bachelor with a full store of knowledge will easily find a job: he can work at enterprises of various forms of ownership, whose activities are related to food products. These are restaurants and cafes, hotels and specialized workshops.
Who are the graduates of the direction:
The level of remuneration of such a specialist is always quite high. But it differs, depending on the place of application of professional competencies. The average salary is about 50 thousand in domestic currency. But it can be many times higher if a professional proves his worth and works in an expensive restaurant, for example.
Benefits of applying to a master's program
If a student continues his studies and starts mastering the master's program, he will immerse himself in the field in more detail, and subsequently become a valuable and sought-after specialist. Here, the issues of how to build and organize the work of an enterprise, control all the nuances that affect its efficiency are already studied in more detail.
A significant role is played by practice, without which a master's degree is impossible. Students work in labs and existing businesses to develop specific skills. Therefore, they are able to solve a variety of tasks, including non-standard ones. Such graduates can apply for the positions of directors of enterprises, engage in teaching activities.
Bars have become an integral part of the life of any person. Food and drinks served in restaurants and cafes are very diverse. When visiting such establishments, a person wants to enjoy deliciously cooked food. The ability to cook beautifully, decorate food and drinks, and set the table is also important. In order to succeed in the restaurant business, you need to know the technology of preparing certain dishes and drinks.
Catering technology is just what is needed to understand all the intricacies of the restaurant business, food preparation and service culture.
The technology of public catering products, of course, includes a complex of disciplines. First of all, it is the technology and rules for preparing various dishes. In turn, the technology of preparing culinary dishes implies knowledge of various methods of processing products and recipes, ingredient standards, cooking cost standards, as well as ready meals.
The next important aspect, which includes the technology of catering products, is the technical equipment for the process of preparing food and drinks. A specialist in this field must necessarily know the preparation of food and be able to properly and rationally operate the equipment.
Quality control of prepared culinary products has a special place in nutrition. It is also unacceptable to allow spoilage of products, as this will ultimately affect the profitability of the restaurant business. The technology of catering products, in addition to all of the above, also includes a culture of customer service.
Indeed, the atmosphere of a restaurant or cafe, and, therefore, the attitude of customers towards it, largely depends on how beautifully and correctly the table is set, as well as on the form in which cooked food and drinks are dispensed. Service personnel must comply with all rules of etiquette and courtesy when dealing with customers.
A specialist in such a field as the technology of public catering products, of course, must have the skills and abilities, and use them in their professional activities in organizing public catering and cultural services for the population.
Responsibilities of a food service technologist include:
- Use of modern methods and technologies for preparing food and drinks;
- Development and implementation of optimal modes of production in modern places of public catering;
- Development of the order of work, norms of labor and material costs for the preparation of food and drinks;
- Conducting work on optimizing production processes and reducing;
- Control over the observance of technical discipline in all areas of work, as well as over the correct operation of the equipment used;
- Monitoring compliance with sanitary and hygienic standards in the production of products, as well as compliance with safety regulations at work;
- Continuous quality control of food and drinks, as well as the ingredients used for their preparation;
- Study and application of international experience in the provision of services in public catering places.
Only by professionally carrying out their activities in the field of providing public catering services to the population, one can achieve success. After all, it is necessary to remember that the client is always right, and you need to try not only to feed the person, but also to leave a good impression about yourself.
