Passing mark for a chef. Acceptance conditions. Professional functions of the cook

Demanded trade

Cook - refers to one of those specialties, having mastered which you are guaranteed to be provided with work. At the same time, there is always the prospect of career growth and active self-development! Our article is devoted to the peculiarities of the profession, as well as the question: where can you get the profession of a cook in Moscow.

In the service market Catering constantly growing demand for good specialists. Getting a specialized education in this area means making a good investment in your future. According to the classification of the profession of a cook adopted in Russia, educational institutions in Moscow train specialists of the following levels: cook-confectioner, Chef, culinary chef, technologist.

If desired, such a specialist can make his own career. Moreover, now more and more new establishments are constantly opening, which require high-level culinary specialists.

Where can you realize yourself

Professional promotion is better to start in chain restaurants, cafes, sushi bars, pizzerias, where you can gain enough experience. Inside the networks, new points are being opened where new qualified employees are recruited, which means that there is an opportunity for career growth.

Novice chefs will find vacancies in the culinary shops of chain hypermarkets, where the requirements for work experience are minimal. Those who are at the beginning of their careers have the opportunity to earn good money right away. So, the salary of an assistant cook is about 20-25 thousand rubles, a cook with experience up to 30 thousand, a chef with a name - reaches 50-70 thousand rubles a month. So beginners have something to strive for.

The profession of a cook can be obtained in educational institutions of different levels.

Many are sure that this specialty can be mastered only in educational institutions of primary and secondary vocational training. However, today higher education programs in this area are also offered at universities of the 4th level of accreditation.

Universities

• Moscow State Technological Academy (MGTA).
• Moscow State University food production (MGUPP).
• Moscow State University of Service (MGUS).
• Russian Correspondence Institute of the Textile Industry (RosZITLP).

Educational centers

• VIP master.
• Business Academy “MBA CITY”.

Courses are designed for different level training: there are various programs that help improve the skills of specialists, as well as beginners. Students receive the most complete education by standard standards, which is relevant in a modern format.

• Center prof. training "Plus"

Engaged in vocational training, advanced training and retraining of unemployed citizens.

Provides services to corporate and private clients.

Colleges and technical schools

The profession of a cook is taught not only at the university. There are many colleges and technical schools in Moscow that teach such specialties as a cook and a pastry chef. They accept school graduates after 9th and 11th grades. Data educational institutions guarantee their graduates thorough knowledge and 100% employment, as it is practiced to conclude contracts with Moscow catering networks, famous restaurants.

Main building: Structural subdivision"Yaroslavskoe"

Simple and tasty cooking, restaurant dishes are taught at the culinary college in Minsk. This educational institution produces cooks, confectioners, bakers, waiters, bartenders. The duration of the training is quite short. It ranges from 12 to 18 months, depending on the chosen qualification. A useful profession, a short study period attract applicants, so the conditions for entering this educational institution are a hot topic for many today's schoolchildren.

What is a college

The educational institution to be considered has a full name. An educational organization located in the capital of Belarus is called the Minsk State Vocational College of Culinary Arts. This is one of the best educational institutions in the city. More than 700 students study in it, more than 20 teachers and 40 masters of industrial training are engaged in the educational process.

And the history of the culinary college in Minsk began in 1954. The educational institution was opened in the status of a culinary apprenticeship school. In 1966, the educational institution was renamed into the Vocational Culinary School, in 2004 - into the Vocational School of Culinary No. 221. Modern name educational organization acquired in 2008.

Location

Some applicants think that the culinary college is located in Minsk on Kazintsa, 8. A completely different educational institution operates at this address - the State Mechanical and Technological Vocational College. In the named educational organization you can become a fitter-assembler of household appliances, a refrigeration engineer, a meat deboner, a manufacturer of semi-finished meat products. The true culinary college is located at 70 A, Partizansky Avenue.

Advantages of the educational institution

At the Minsk College, thanks to quality education, students become real creators, jewelers, creating culinary jewels. This is confirmed by the numerous victories of students in international, republican and city competitions. Students win prizes with their culinary masterpieces.

The victories are due not only to the talents of young people, but also to two additional factors. Firstly, classes in the college are conducted by true professionals in their field. Secondly, the institution has a very good material and technical base. It is represented by three buildings, in which 24 classrooms are equipped, there is an equipment laboratory, a technological laboratory, and an educational library.

Level of education and documents required for admission

The Minsk College of Culinary Arts has its own requirements for the level of education of applicants. Based on the current rules, school graduates who have completed 11 classes and persons with a vocational education can become students of this educational institution. After 9 classes, the culinary college of Minsk does not accept applicants. It does not provide for the teaching of those disciplines that are necessary for students to receive a general secondary education.

And now about documents. Upon admission, applicants provide:

• an application that is written to the college admissions office;
• passport;
• documents confirming the right to benefits;
• the original of the document on education together with the application (a certificate is required from school graduates, and professional graduates educational institutions- certificate and diploma);
• certificate of medical examination;
• 6 photo cards;
• an extract from the work book (it is required only upon admission to correspondence form learning).

Information about entrance examinations

In Belarus, at the legislative level, the absence of entrance examinations in technical schools and colleges has been established. Of course, there are some exceptions. However, the Minsk Culinary College is not among them, which means that in this educational institution entrance examinations are not conducted.

Enrollment of applicants is carried out on the average score of the certificate. It is calculated as follows:

• all grades in the certificate are summarized (if there is a diploma, the grades in it and in the certificate are summed up);
• the resulting number is divided by the number of ratings;
• final GPA translated on a ten-point scale.

Number of places and competition in the culinary college

Educational training for cooks, confectioners, bakers, waiters and bartenders is in demand. The high interest of applicants is confirmed statistical information- every year the number of applications submitted exceeds the number of allocated places.

Passing points in an educational institution

Without exception, all applicants are interested in the passing score at the Culinary College of Minsk. In order to assess your chances and understand how difficult or easy it is to enter this educational institution, you should familiarize yourself with the results of 2017. The lowest score was observed in the qualification of baby food and in the qualification of a waiter, a bartender - 6.5. If we translate this value on a five-point scale, it turns out that the last places were taken by applicants with an average score of a document on education equal to 4.0.

The highest passing score was in the qualification of a confectioner, a baker - 7.5. When translating this result on a five-point scale, a value equal to a little more than 4.2 points is obtained.

Education of adults and foreign citizens

Interest in the culinary college in Minsk is shown not only by young citizens of Belarus, but also by adults, foreigners. For the first category of persons, the educational institution provided vocational training and retraining in the professions of a cook, pastry chef, waiter, bartender, baby food cook. Additionally, short-term courses are offered for 1 week. They teach the art of hospitality. Students are taught how to cut fruits and vegetables beautifully, set tables correctly and in an original way, and prepare delicious and unusual drinks.

The college offers short-term courses to foreign citizens in order to obtain the profession of a cook, confectioner, waiter, bartender. The duration of training is 2-7 months. Also, foreigners are offered a program dedicated to the art of hospitality. It takes only 1 week to master it.

Getting to know the college at open days

For more detailed information regarding admission and study at the culinary college of Minsk after grade 11, it is recommended to come on the days open doors. These events are held several times during the academic year. For example, for 2017-2018 academic year 3 open days were planned. It is recommended to find out about the time of their holding in the selection committee. During open days, applicants learn about the nuances of admission, the proposed qualifications, and courses. College staff talk about interesting features. Here are some of them:

• approximately 40% of study time is occupied by practical exercises;
• after graduation from college, graduates are provided with jobs;
• if desired, graduates can continue their education in higher educational institutions of the country (suitable universities - Mogilev State University of Food, Institute of Food Technologies and Business).

The Minsk Culinary College is the educational institution in which there will be no regret after admission. Educational process here is interesting and exciting. The professions offered are very useful. Many organizations need bakers, cooks, confectioners, waiters, bartenders. In addition, college education can be useful in ordinary life Because everyone loves to eat delicious food.

Enroll in Service College №44 for free primary and secondary vocational education can be any citizen of the Russian Federation who has not reached the age of 28, who has not previously studied under programs of the appropriate level. Quantity budget places limited. For applicants who did not pass the entrance exams for admission to groups of secondary vocational education, as well as for foreign citizens there is a possibility of paid training;

PROFESSIONS, SPECIALTIES:

Professions:

- pastry chef

Professional functions of the cook:

• calculates raw materials and output of finished products, draws up menus, applications for products and semi-finished products;
• when preparing dishes, it performs the following operations: filtering, kneading, grinding, shaping, stuffing, stuffing products;
• regulates the temperature regime, determines the readiness of dishes, products by instrumentation, as well as by appearance, smell, color, taste;
• produces artistic decoration of dishes, confectionery;
• makes portioning of dishes.

Service College №44 provides free training for chefs in Moscow. Training takes place both in the laboratories of the College and in production - in the best cafes and restaurants in Moscow.

Profession name - Cook, confectioner.

Qualification - Cook.

Duration of study: for school graduates after the 9th grade - 2 years 5 months, after the 11th grade - 10 months. Place of study - the city of Moscow, the Western Administrative District.

Upon completion of training, a state-recognised diploma of primary vocational education is issued (for students on the basis of 9 grades with secondary (complete) general education).

- Baker:

The professional functions of a baker include:

• baking bread and bakery products;
• kneading the dough, determining its readiness for baking;
• control of the baking process;
• regulation of the movement of the furnace conveyor;
• determination of product readiness.

We offer to enter the College for training in the profession " Baker» under the following conditions:

• accepted school graduates who have completed 9 classes (received a document on the main general education);
• term of study is 2 years 5 months.

Upon completion of training, a state-recognized diploma is issued on the receipt of primary vocational education.

Specialties:

260807

Historically, the main activity in Service College №44 is training in professions and specialties Food Industry. For those who have decided to devote themselves to work in this direction, we offer to get a specialty of secondary vocational education " Technology of catering products"

260807 FOOD SERVICE TECHNOLOGY QUALIFICATION : TECHNOLOGIST

A graduate who has received the qualification of a technologist is ready for professional activities in the production and quality control of products and the provision of catering services in organizations of various organizational and legal forms of ownership.

The main activities of the technologist:

• production and technological - ensuring technological processes for the production of public catering products and the provision of services;
• organizational and managerial - planning and organization of work, organization of services; ensuring safety, sanitary rules and standards at the enterprise;
• control and technological - the implementation of quality control of raw materials, materials, finished products and services; production control;
• experimental - development of new types of public catering products and the introduction of new forms of service in public catering organizations.

Students of the specialty " Technology of catering products"in the learning process, in addition to general education disciplines study such special disciplines as:

• engineering graphics,
• metrology,
• standardization and certification,
• microbiology,
• nutritional physiology,
• sanitation,
• food merchandising,
• information technologies in professional activity,
• legal support of professional activity,
• industry economics,
• management,
• catering technology,
• organization of production, organization of service,
• quality control of products and services, equipment for public catering establishments,
• fundamentals of designing catering establishments,
• modeling of professional activity, etc.

Obtaining a secondary vocational education allows you to become a specialist in the field of public catering, successfully find a job, continue your studies at the university in the specialties of higher professional education, bachelor's programs in shortened educational programs(training period 3 years).

Admission of students to the specialty of higher professional education and undergraduate direction is carried out on the basis of the results of an interview in specialized disciplines.

080114

Training in the specialty " Economics and Accounting" V Service College №44 gives a complete, thorough training to a person who wants to work in the economic sphere.

Despite the fact that training in the specialty Economics and Accounting at the College of Service Industry No. 44 follows the profile of the food industry, after graduation, graduates can go to work as an accountant in both commercial and government organizations of any level and scale, not only in cafes and restaurants or food companies, but also in banks, financial and insurance companies, investment funds.

Particular attention is paid to information technologies and their use in professional activities. College graduates in this specialty are fluent in the 1C: Accounting program and the MS Office package for solving professional problems.

Specialty 080114 ECONOMICS AND ACCOUNTING (by industry)

GBOU SPO Service College №44 offers free specialty training - 080114 Economics and accounting in the food industry

Qualification:

• Basic level - accountant;
• Enhanced Level- accountant, tax specialist

The specialty Economics and Accounting provides a set of knowledge in the field

Accounting
. tax accounting
. financial analysis
. audit fundamentals
. legislation in the field of accounting
. securities market
. taxes and taxation

Educational program of the specialty Economics and Accounting provides for fundamental and special study by students of the basic requirements for conducting accounting, accounting objects; primary and summary accounting documentation; tax legislation of the Russian Federation; Tax Code of the Russian Federation; the possibilities of using information and telecommunication technologies in the professional activities of an accountant.

A special place is occupied by training in the skills to document and reflect on the accounts of accounting transactions related to the movement of fixed assets, inventory items, cash; prepare accounting and statistical reports; assess the liquidity and solvency of the organization, use software for accounting.

Main disciplines of the specialty Economics and accounting

• - Economic theory
• - Economics of the organization (enterprise)
• - Management
• - Marketing
• - Documentation management
• - Accounting theory
• - Finance, money circulation and credit
• - Fundamentals of banking
• - Business planning
• - Accounting
• - Taxes and taxation
• - Audit
• - Information technology in professional activities

Apply to us for training in the specialty " Economics and Accounting"It is possible after the 9th and 11th grade. The term of study after the 9th grade is 2 years 10 months, after the 11th 1 year and 10 months.

Speciality "OPERATIONS IN LOGISTICS"

Qualification - Operational Logistician

Logistics- a part of economic science, the subject of which is the organization of a rational process of promoting goods and services from suppliers of raw materials to consumers, the functioning of the sphere of circulation of products, goods, services, inventory management, and the creation of an infrastructure for commodity circulation. (C) Wikipedia

Today, in a wide variety of companies (transport, construction, distribution, etc.), graduates of the specialty are becoming more and more in demand. "Operating Activities in Logistics" qualified operational logistician.

Operational logistician is a specialist who must solve issues related to the optimization of various work processes (supply, warehousing, distribution, transportation, etc.).

The main task of a logistician is to minimize the costs and expenses of the company, rationally and efficiently allocate the resources of the enterprise. logistician must have a number of qualities: be responsible, purposeful, stress-resistant, have organizational and analytical skills.

logistician should be able to communicate, be persistent, have a good memory. Logisticians are in demand in different areas: in transport, distribution and manufacturing companies in various fields of activity (construction, medicine, etc.).

Transport logisticians make up the best routes for the transportation of goods. Warehouse logistics provide correct work warehouse. In the field of logistics, narrower specializations are constantly emerging.

The logistics profession is included in the list of the ten most demanded professions in the near future.

Details

Decided to become a confectioner and plan to study at a college, technical school or vocational school? Then it's time to act. What do you need to take for a pastry chef to enter an educational institution and how to enter a pastry chef in the most budgetary way and with minimal effort? Let's find out.

A confectioner, like a representative of any profession, needs education, because in an age of instability and change, this is a guarantee of security in the future. There will never be a time when the services of a confectioner will not be required. This means that having received a profession once, you can not worry about finding a job all your life.

It remains to deal with the question of how to enter the pastry chef and where and, of course, what you need to take - what exams and tests?

How to become a confectioner?

The options will vary. After all, today, anyone who wants to acquire the specialty of a confectioner can get an education not only in a vocational school or technical school, but also in courses where no entrance exams are needed.

The training options are:

• You can enroll as a confectioner for short-term confectioner courses in the capital of Russia or another city in the Center vocational training.
• Continue education or start from scratch at an educational institution of secondary vocational education (college, technical school, vocational school);
• Attend master class lessons from a recognized specialist in the confectionery business, but such master classes are available to those who have an initial level of confectionery education;
• You can move on and, planning to become a confectionery technologist, enter a higher educational institution.

The easiest way to become a confectioner is to complete paid confectionery courses. In Moscow, there is a large selection of Centers that offer year-round courses for confectioners.

1. The first in the list is the Academy "Exclusive"; which annually conducts courses in 25 "confectionery" areas. Admission to the academy without exams and becoming a student of courses can be any confectioner who wants to improve his skills or is just starting his way into the profession.
2. You can also enroll in confectionery courses at the Business Academy, which also accepts students without exams.

What should I take for a confectioner upon admission?

Education as a confectioner is possible after the end of 9 or 11 classes secondary school in colleges or technical schools, which, as a rule, accept applicants without entrance exams. All that needs to be handed over to a confectioner upon admission to such educational institutions is documents.

For admission, a certificate of complete general education or a certificate of basic education and statement. You don’t need to take anything else to the confectioner.

The specialty "Technologist of confectionery production" requires training at a university. In a higher educational institution, points are taken into account according to the results of the Unified State Examination.

A simple specialty "confectioner" is a working specialty, it is obtained in colleges, technical schools, vocational schools. A long time in the learning process is devoted to practice. At the end of the course, students take State exam, graduation project. The training ends with the receipt of a diploma and a certificate of assignment of a qualification category.

The system of education in a technical school is similar to the school system, the same lessons homework, grades for the lesson. The college education system is vaguely reminiscent of the university system - a semester system, tests or exams at the end of the semester.

According to former students, college education provides in-depth training in the specialty. Although, in order to gain knowledge, you need to study at any educational institution, otherwise the time spent in a technical school or college will fly by in vain.

How can you become a confectioner?

The question of how to enter the pastry chef is solved very simply. After graduation, you will need to collect documents, submit them to the selection committee and wait for the results. Selection committee, after holding a competition of certificates, announces to the applicant a decision on admission (in case the applicant scored a passing score). If the passing score is not reached, then there is the option of entering the contract, or the opportunity to move to another faculty, where the competition is low.

Upon graduation (after finishing 9 classes: for 2.5 - 3 years; after 11 - from 2 years to a year), the student receives a diploma of training and a specialty that is in demand. To verify this, just go to the site with vacancies and view open offers in cafes, bars, restaurants. The acquired specialty "confectioner" provides an opportunity for employment, and paves the way for professional growth.

Cook is a food preparation specialist. A good cook is sometimes called a magician, because he can cook a real masterpiece from the most ordinary products, which will bring joy and delight to people. The profession is suitable for those who are interested in world artistic culture and work and economy (see the choice of profession for interest in school subjects).

By the way! You can or our chef resume sample.

What does a chef do

The chef prepares dishes according to special recipes, but can modify them to his liking, that is, approach the process creatively.

The specifics of the profession

The work of a cook consists of several stages:

• receiving initial products;
• maintenance of technology and recipes for cooking;
• ensuring the cooking process: preparation of the necessary equipment, preparation of semi-finished products;
• proper operation of kitchen equipment;
• ensuring proper accounting and storage of products in accordance with sanitary and hygienic standards;
• product sales.

In Russia there is classification of the profession of a cook, which differs from European and American:

• - top level in the profession. He draws up applications for the necessary products, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt and sale. Studying the demand of customers, forms an assortment of dishes and culinary products, composes a daily menu. Controls the technology of cooking and compliance by employees sanitary requirements and hygiene rules. Organizes accounting and reporting on the activities of the enterprise.
• specializes in the manufacture of confectionery, which requires exquisite taste, imagination and ingenuity.
• Cook technologist organizes the food preparation process. Determines the quality of raw materials, calculates its quantity to obtain portions of finished products, the calorie content of the daily diet. Develops recipes for new signature dishes and composes on them technological maps. Prepares necessary documentation, instructs cooks.
• Chef calculates the raw materials and the output of finished products, prepares dishes, performs straining, kneading, grinding, shaping, stuffing, stuffing products, regulates the temperature, determines the readiness of dishes, products by instrumentation, as well as by appearance, smell, color , taste, makes decoration of dishes and confectionery, divides them into portions.

Even culinary masterpieces cannot be preserved in any museums. They are eaten the faster the more beautiful they are.

V. Pokhlebkin

Advantages and disadvantages

pros

The profession of a cook is in demand and creative, it has a place for imagination and ingenuity. Good cooks high level wages.

Minuses

The job requires great physical endurance and responsibility. Standing at a hot stove full-time is not for everyone. At the same time, there is a constant tension of attention, when you need to monitor the preparation of many dishes and there is no way to relax or be distracted.

Gluttony is the worst of sins, but the most pleasant.

Cook's place of work

The profession of a cook is in demand in any industry: in schools, hospitals, kindergartens, canteens at plants and factories, modern offices, chic restaurants, in the army and navy. In good hotels, the profession of a cook is considered a key one in the hotel business. In hotels, chefs cook themselves and at the same time control the process of creating almost all dishes - from standard breakfasts to desserts. They also participate in the purchase of equipment, compose the menu, make sure that the restaurant's products are fresh and immediately go to processing.

The chef can also open his own restaurant or cafe. Wealthy people hire cooks for their homes.

Cook training (education)

graduate School culinary art exercises educational activities since 1998. The main task of the school is to train everyone in one of the specialties in demand on the labor market. Training is conducted in Moscow on various curricula, differing in duration, complexity, cost, and intended both for the training of beginners and for advanced training of already practicing chefs.

Cooking professions can be learned at paid courses for cooks. Also, to master the profession of a cook, it is enough to receive a secondary specialized education, but for a more in-depth mastery of the profession and broadening one's horizons, it is necessary higher education. Preparation program for the profession of a cook: 01/43/09 - Cook, confectioner. To obtain the profession of a cook-technologist in the specialty "Technology of catering products", it is necessary to study for the qualification "Technologist" in a secondary specialized educational institution. There are refresher courses for experienced chefs. The unofficial club of the best chefs in the world "G9", organized in 2010, consists of 9 people.

Cooking abilities

• olfactory and tactile sensitivity, olfactory memory;
• good taste and color perception, taste memory;
• good eye;
• exquisite taste, fantasy, a penchant for creativity;
• ability to recognize small deviations of process parameters from setpoints by visual signs;
• the ability to simultaneously perceive several objects;
• well-developed sense of timing;
• dynamic thinking;
• knowledge of measures, the ability to quickly and accurately determine the right amount of liquid, bulk products, spices by eye
• ability to understand the quality and freshness of meat, fish, vegetables and fruits
• knowledge of fast food technologies, how to rationally allocate time
• good coordination of movements of both hands, firmness of the hand, stability of the hands;
• ability to perform small precise movements;
• efficiency;
• physical endurance: the ability to work intensively for a long time without reducing performance;
• energy;
• the ability to improvise;
• responsibility;
• forethought;
• punctuality, pedantry;
• the ability to switch from one activity to another;
• striving for professional excellence.

A good cook is a lot of character, fantasy and feelings

EMIL YOUNG, head chef of the Strasbourg restaurant "Au Crocodile"

Career

The work of the cook takes place in the kitchen, in conditions of high temperature and humidity. Professional activity cooking begins at school. Many culinary schools and colleges provide students with permanent practice for the duration of the entire period of study. For a subsequent successful job search, a novice chef should make a portfolio with photographs of the dishes he has cooked. This modern approach to a job search that a potential employer perceives positively. In the profession of a cook, career growth is possible from an assistant cook to a chef in a prestigious institution.

Salary as of 08/14/2019

Russia 20000—60000 ₽

Moscow 27000—90000 ₽

cook salary depends on the region of residence, the specifics of the institution, the size of the enterprise and the range of duties that the cook performs.