Working materials of a catering technologist. The role of the profession of a technologist in production. Field of professional activity of graduates

Technologist Catering 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 bookmarking.

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 appropriate regulations;
• studies new trends in the catering market and coordinates work in accordance with them;
• offers a new range of dishes to increase demand;
• monitors compliance with sanitary standards;
• is technological maps new dishes (calculation of the amount of food, 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, relatively high level salaries, 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
• 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 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; concept of technology and technological processes in 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. For a present!;
— The largest educational institution additional prof. education in Russia.

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 back in the territory. 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 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. Positive sides are: demand, good income, respect from colleagues, management and visitors to the institution.

The list of disadvantages should include the following items: work in conditions of a sharp change in temperature, the need to spend a long time on the legs (it is 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 excessive emotional stress caused by frequent checks 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:

• 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.

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 as in the famous cartoon "Vovka in distant kingdom”, where in his assistants he has “two from the casket of the same face”, and 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, draws up relevant regulatory documents, draws up 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 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 receipt and consumption of products at the enterprise internal analysis their movements.
   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 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 the work of a researcher at enterprises or in control and production laboratories of public catering will be received by 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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