Specialty "Technology of products and organization of public catering" (bachelor's degree). Specialty "Technology of products and organization of public catering" (bachelor's degree) Disciplines included in the course of study

Approved

by order of the Ministry of Education

and sciences of the Russian Federation

FEDERAL STATE EDUCATIONAL STANDARD

HIGHER EDUCATION - BACHELOR IN THE DIRECTION OF TRAINING

19.03.04 PRODUCT TECHNOLOGY AND ORGANIZATION

CATERING

I. SCOPE

This federal state educational standard of higher education is a set of requirements that are mandatory for the implementation of basic professional educational programs of higher education - bachelor's programs in the field of study 19.03.04 Technology of products and organization of public catering (hereinafter, respectively - the bachelor's program, field of study).

II. ABBREVIATIONS USED

The following abbreviations are used in this federal state educational standard:

OK - general cultural competencies;

GPC - general professional competencies;

PC - professional competencies;

FSES VO - federal state educational standard of higher education;

network form - a network form for the implementation of educational programs.

III. CHARACTERISTIC OF THE DIRECTION OF PREPARATION

3.1. Obtaining education under the undergraduate program is allowed only in an educational organization of higher education (hereinafter referred to as the organization).

3.2. Education under the undergraduate program in organizations is carried out in full-time, part-time and part-time forms of education.

The volume of the bachelor's program is 240 credit units (hereinafter referred to as credits), regardless of the form of study, the educational technologies used, the implementation of the bachelor's program using the network form, the implementation of the bachelor's program according to an individual curriculum, including accelerated learning.

3.3. The term for obtaining education under the bachelor's program:

in full-time education, including vacations provided after passing the state final certification, regardless of the educational technologies used, is 4 years. The volume of the undergraduate program in full-time study, implemented in one academic year, is 60 CU;

in part-time or extramural forms of education, regardless of the educational technologies used, increases by at least 6 months and not more than 1 year compared to the period of full-time education. The volume of the undergraduate program for one academic year in part-time or correspondence forms of study cannot exceed 75 CU;

when studying according to an individual curriculum, regardless of the form of education, it is no more than the period for obtaining education established for the corresponding form of education, and when studying according to an individual plan for persons with disabilities, it can be increased at their request by no more than 1 year according to compared with the period of education for the corresponding form of education. The volume of the undergraduate program for one academic year when studying according to an individual plan, regardless of the form of study, cannot be more than 75 CU.

The specific term for obtaining education and the volume of the undergraduate program implemented in one academic year, in part-time or part-time forms of study, as well as according to an individual plan, are determined by the organization independently within the time limits established by this paragraph.

3.4. When implementing the undergraduate program, the organization has the right to use e-learning and distance learning technologies.

When teaching people with disabilities, e-learning and distance learning technologies should provide for the possibility of receiving and transmitting information in forms accessible to them.

3.5. The implementation of the undergraduate program is possible using the network form.

3.6. Educational activities under the undergraduate program are carried out in the state language of the Russian Federation, unless otherwise specified by the local regulatory act of the organization.

IV. CHARACTERISTICS OF PROFESSIONAL ACTIVITIES

GRADUATES WHO MASTERED THE BACHELOR PROGRAM

4.1. The field of professional activity of graduates who have mastered the undergraduate program includes:

processing, processing and storage of food raw materials at catering establishments;

production of semi-finished products and products for various purposes for catering enterprises;

operation of technological equipment of catering establishments;

development of recipes, technologies and regulatory documentation for the production of new healthy food products, organization of production and service at catering enterprises;

control over the efficient operation of catering enterprises;

quality control and safety of food raw materials and food products;

design and reconstruction of catering establishments.

4.2. The objects of professional activity of graduates who have mastered the undergraduate program are:

food raw materials of plant and animal origin;

food products for various purposes;

methods and means of testing and quality control of raw materials and finished food products;

technological equipment;

network and large catering establishments and hotels, large specialized workshops with the functions of culinary production;

central office of the catering network.

4.3. Types of professional activities for which graduates who have mastered the undergraduate program are preparing:

production and technological;

organizational and managerial;

research;

design;

marketing.

When developing and implementing a bachelor's program, an organization focuses on a specific type (types) of professional activity for which (which) a bachelor is preparing, based on the needs of the labor market, research and material and technical resources of the organization.

The undergraduate program is formed by the organization depending on the types of educational activities and requirements for the results of mastering the educational program:

focused on the research and (or) pedagogical type (types) of professional activity as the main (basic) (hereinafter - the academic bachelor's program);

focused on the practice-oriented applied type (types) of professional activity as the main (basic) (hereinafter - the applied bachelor's program).

4.4. A graduate who has mastered the bachelor's program, in accordance with the type (types) of professional activity, to which (which) the bachelor's program is oriented, must be ready to solve the following professional tasks:

organization of paperwork to obtain permits for the operation of a catering enterprise;

development of plans and programs for introducing innovations and determining the effectiveness of their introduction into production;

participation in the development of a concept for the development of a catering enterprise, taking into account consumer market trends;

planning and coordination of production activities with other activities of the catering enterprise;

organization and monitoring of compliance with the technological process of food production in certain areas / divisions of the catering enterprise;

organization of work of production and processes of supply, storage and movement of products within the catering enterprise;

development and implementation of measures to manage the quality and safety of raw materials, semi-finished products and finished products at catering enterprises;

development and implementation of measures to improve the efficiency of food production, aimed at reducing labor intensity, energy intensity and increasing labor productivity;

introduction of new types of raw materials, high-tech food production, new technological equipment;

organization and implementation of input quality control of raw materials and materials, production control of semi-finished products and food products;

carrying out standard and certification tests of food raw materials and finished food products;

assessment of the impact of new technologies, new types of raw materials, products and technological equipment, new production conditions on the competitiveness of production products and the profitability of the enterprise;

ensuring and maintaining an effective system of sales of production products and control of production activities;

improving the work of production and promoting the improvement of the process of serving guests;

participation in the development of the concept, pricing for dishes, promotion of the brand and development strategy of the catering enterprise;

development and implementation of programs to promote production and attract consumers, ensure and maintain consumer loyalty to the catering company;

assessment of the terms of delivery of products from a potential range of suppliers;

organizing a system of commodity circulation and creating the necessary conditions for storage, warehousing and movement of purchased products;

setting criteria and performance indicators for production;

determination of the volume of costs for logistics processes and information technology for the automation of logistics processes at a catering enterprise;

organization and control of the sales department for the sale of production products inside and outside the catering enterprise;

determining the direction of the sales department by market segments and sales channels;

formation of the range of products and services sold inside and outside the catering enterprise;

identifying shortcomings in the service process and determining ways to improve the quality of service with the development of criteria and indicators of service performance;

development of a motivation program for production workers and analysis of the effectiveness of motivation programs;

operational planning at the enterprise;

organization of workflow for production;

organization of the work of the team, motivation and stimulation of production workers;

personnel management, assessment of the state of the socio-psychological climate in the team;

control of financial and material resources;

implementation of technical control and quality management of food production;

formation of a professional team, motivation of production workers, support for staff loyalty to the enterprise and management;

organization of vocational training and certification of production workers;

creating and ensuring the functioning of a system to support the health and safety of employees of a food service enterprise;

participation in the planning and equipping of catering establishments;

control of the movement of financial and material resources of production, taking measures to prevent various abuses of personnel;

conducting research to identify possible risks in the field of quality and safety of production products and the conditions that directly affect their occurrence;

development of documentation to ensure the quality and safety of production at the enterprise;

analysis of scientific and technical information, domestic and foreign experience in the production of food products;

participation in the implementation of the experiment, conducting observations and measurements, compiling their description and formulating conclusions;

the use of modern methods of research and modeling to improve the efficiency of the use of raw materials in the production of food products;

participation in the development of food products with specified functional properties, a certain biological, nutritional and energy value;

project activity:

assessment of the quality of services in the field of design and reconstruction of a catering facility provided by design organizations;

development of terms of reference and feasibility study for the design and reconstruction of a catering enterprise;

determination of the size of industrial premises, selection of technological equipment and its placement;

reading drawings and monitoring the quality of services of design organizations in the design and reconstruction of catering establishments;

monitoring the quality of installation work, and evaluating the results of designing small business catering enterprises;

use of a computer-aided design system and software when creating projects for newly built and reconstructed catering enterprises;

marketing activities:

formation of goals, objectives and tactics for promoting production products;

participation in marketing research of commodity markets: raw materials, equipment, food;

participation in the development of proposals for the selection of suppliers of food products and raw materials for catering enterprises;

identification of consumer requirements for the quality characteristics of food and services, the formation of consumer demand and forecasting sales volumes;

preparation of proposals for the formation of a range of food products and its promotion on the market.

V. REQUIREMENTS FOR THE RESULTS OF THE DEVELOPMENT OF THE PROGRAM

5.1. As a result of mastering the undergraduate program, the graduate should have general cultural, general professional and professional competencies.

5.2. A graduate who has mastered the undergraduate program should have the following general cultural competencies:

the ability to use the foundations of philosophical knowledge to form a worldview position (OK-1);

the ability to analyze the main stages and patterns of the historical development of society in order to form a civic position (OK-2);

the ability to use the basics of economic knowledge in various spheres of life (OK-3);

the ability to use the basics of legal knowledge in various spheres of life (OK-4);

the ability to communicate in oral and written forms in Russian and foreign languages to solve problems of interpersonal and intercultural interaction (OK-5);

the ability to work in a team, tolerantly perceive social, ethnic, confessional and cultural differences (OK-6);

ability for self-organization and self-education (OK-7);

the ability to use the methods and means of physical culture to ensure a full-fledged social and professional activity (OK-8);

the ability to use first aid techniques, methods of protection in emergency situations (OK-9).

5.3. A graduate who has mastered the undergraduate program should have the following general professional competencies:

the ability to search, store, process and analyze information from various sources and databases, present it in the required format using information, computer and network technologies (OPK-1);

the ability to develop measures to improve the technological processes for the production of food products for various purposes (OPK-2);

the ability to carry out technological control over the compliance of the quality of manufactured products and services with established standards (OPK-3);

readiness to operate various types of technological equipment in accordance with the safety requirements of different classes of catering establishments (OPK-4);

readiness to participate in all phases of the organization of production and organization of services at catering establishments of various types and classes (OPK-5).

5.4. A graduate who has mastered a bachelor's program must have professional competencies corresponding to the type (s) of professional activity, to which (which) the bachelor's program is oriented:

production and technological activities:

the ability to use technical means to measure the main parameters of technological processes, the properties of raw materials, semi-finished products and the quality of finished products, to organize and implement the technological process of food production (PC-1);

possession of modern information technologies, the ability to manage information using business application programs, use network computer technologies and databases in their subject area, application software packages for calculating the technological parameters of equipment (PC-2);

possession of the rules of safety, industrial sanitation, fire safety and labor protection; measuring and evaluating the parameters of the industrial microclimate, the level of dust and gas contamination, noise and vibration, illumination of workplaces (PC-3);

willingness to establish and define priorities in the field of food production, justify the adoption of a specific technical solution in the development of new technological processes for food production; choose technical means and technologies taking into account the environmental consequences of their use (PC-4);

the ability to calculate production capacities and the efficiency of technological equipment, evaluate and plan the introduction of innovations in production (PC-5);

the ability to organize workflow for production at a food enterprise, use regulatory, technical, technological documentation in the conditions of food production (PC-6);

organizational and managerial activities:

the ability to analyze and evaluate the effectiveness of the production control system, to search, select and use new information in the field of development of the food and hospitality industry (PC-7);

the ability to ensure the functioning of the system for supporting the health and safety of the personnel of the catering enterprise, to analyze the activities of the catering enterprise in order to identify risks in the field of labor safety and health of personnel (PC-8);

willingness to establish requirements and priorities for training employees on safety issues in professional activities and behavior in emergency situations (PC-9);

the ability to determine goals and set tasks for the sales department in terms of the range of products sold and services inside and outside the catering establishment, analyze information on the results of sales and make decisions in the field of controlling the sales process, own the distribution system and logistics processes at catering establishments (PC-10);

the ability to monitor the implementation of motivational programs at all its stages, evaluate the results of motivation and stimulate production workers (PC-11);

the ability to develop criteria for assessing the professional level of personnel for the preparation of individual and collective training programs, assess the availability of the required skills among team members and carry out interaction between team members (PC-12);

the ability to plan and analyze programs and activities to ensure and support the loyalty of personnel in relation to the enterprise and management, plan and analyze their activities and working hours, taking into account their own job responsibilities at catering enterprises (PC-13);

the ability to monitor and analyze the results of the financial and economic activities of the catering enterprise, assess the financial condition of the catering enterprise and make decisions based on the results of control (PC-14);

the ability to search, select and use new information in the field of consumer market development, systematize and summarize information (PC-15);

the ability to plan a strategy for the development of a catering enterprise, taking into account multiple factors, to analyze, assess the market and risks, to audit financial and material resources (PC-16);

the ability to organize resource-saving production, its operational planning and ensuring the reliability of technological processes for the production of food products, methods for the rational use of raw materials, energy and other types of resources (PC-17);

readiness to implement the necessary security measures in case of emergencies at the life support facilities of the enterprise (PC-18);

possession of the regulatory framework in the field of sales of production products and services (PC-19);

the ability to search, select and use information in the field of motivation and stimulation of catering workers, to demonstrate communication skills (PC-20);

readiness to develop criteria for assessing the professional level of personnel for the preparation of training programs, to conduct certification of workers in production, to make decisions based on the results of certification (PC-21);

the ability to monitor the financial and economic activities of the enterprise, analyze and evaluate the financial condition of the enterprise (PC-22);

the ability to form a professional team, to show leadership qualities in a team, to master the methods of organizing production and the effective work of a work team based on modern management methods (PC-23);

research activities:

the ability to conduct research according to a given methodology and analyze the results of experiments (PC-24);

the ability to study and analyze scientific and technical information, domestic and foreign experience in food production (PC-25);

the ability to measure and compile a description of ongoing experiments, prepare data for compiling reviews, reports and scientific publications; possession of statistical methods and means of processing experimental data of the conducted studies (PC-26);

project activity:

the ability to control the quality of services provided by organizations for the design, reconstruction and installation of equipment, to participate in the planning and equipping of catering establishments (PC-27);

readiness to search, select and use information in the field of designing catering enterprises, draw up terms of reference for the design of a small business catering enterprise, check the correctness of the preparation of a technological project carried out by a design organization, read drawings (explication of premises, layout plan for technological equipment, plan for mounting connection of technological equipment , three-dimensional image of production shops) (PK-28);

readiness to negotiate with design organizations and suppliers of technological equipment, evaluate the results of designing a small business catering enterprise at the project stage (PC-29);

marketing activities:

willingness to search, select and use new information in the field of development of the food and hospitality industry, the ability to justify and calculate profits and costs within the planned volume of food production (PC-30);

willingness to predict the market situation for food raw materials and analyze the realized demand for production products, evaluate the effectiveness of marketing activities to promote products to the market, provide feedback to consumers, participate in programs to develop proposals for the formation of a range of food products and their promotion on the market (PC-32 );

the ability to participate in marketing research of commodity markets, food raw materials, products and develop proposals for the selection of suppliers for catering enterprises (PC-33).

5.5. When developing a bachelor's program, all general cultural and general professional competencies, as well as professional competencies related to those types of professional activities that the bachelor's program is focused on, are included in the set of required results for mastering the bachelor's program.

5.6. When developing a bachelor's program, an organization has the right to supplement the set of competencies of graduates, taking into account the focus of the bachelor's program on specific areas of knowledge and (or) type (s) of activity.

5.7. When developing a bachelor's program, the requirements for learning outcomes in individual disciplines (modules), practices, the organization establishes independently, taking into account the requirements of the relevant exemplary basic educational programs.

VI. REQUIREMENTS FOR THE STRUCTURE OF THE BACHELOR PROGRAM

6.1. includes a mandatory part (basic) and a part formed by participants in educational relations (variable). This makes it possible to implement undergraduate programs that have a different focus (profile) of education within the same area of study (hereinafter referred to as the focus (profile) of the program).

6.2. The undergraduate program consists of the following blocks:

Block 1 "Disciplines (modules)", which includes disciplines (modules) related to the basic part of the program, and disciplines (modules) related to its variable part.

Block 2 "Practices", which includes practices related to its variable part.

Block 3 "State Final Attestation", which is fully related to the basic part of the program and ends with the assignment of qualifications indicated in the list of specialties and areas of higher education, approved by the Ministry of Education and Science of the Russian Federation.

The structure of the undergraduate program

The structure of the undergraduate program		The volume of the undergraduate program in z.u.
The structure of the undergraduate program		academic undergraduate program	applied bachelor's program
	Disciplines (modules)
	Basic part
	Variable part
	practices
	Variable part
	State final certification
	Basic part
Scope of the undergraduate program

6.3. Disciplines (modules) related to the basic part of the bachelor's program are mandatory for students to master, regardless of the direction (profile) of the bachelor's program that he is mastering. The set of disciplines (modules) related to the basic part of the undergraduate program, the organization determines independently in the amount established by this Federal State Educational Standard of HE, taking into account the corresponding (relevant) exemplary (exemplary) main (basic) educational (educational) program (programs).

6.4. Disciplines (modules) in philosophy, history, foreign language, life safety are implemented within the framework of the basic part of Block 1 "Disciplines (modules)" of the undergraduate program. The volume, content and procedure for the implementation of these disciplines (modules) are determined by the organization independently.

6.5. Disciplines (modules) in physical culture and sports are implemented within the framework of:

the basic part of Block 1 "Disciplines (modules)" of the undergraduate program in the amount of at least 72 academic hours (2 credits) in full-time education;

elective disciplines (modules) in the amount of at least 328 academic hours. The specified academic hours are obligatory for mastering and are not translated into credit units.

Disciplines (modules) in physical culture and sports are implemented in the manner prescribed by the organization. For people with disabilities and people with disabilities, the organization establishes a special procedure for mastering disciplines (modules) in physical culture and sports, taking into account their state of health.

6.6. Disciplines (modules) related to the variable part of the undergraduate program and practices determine the direction (profile) of the undergraduate program. The set of disciplines (modules) related to the variable part of the undergraduate program and practice is determined by the organization independently in the scope established by this Federal State Educational Standard of Higher Education. After the student chooses the direction (profile) of the program, a set of relevant disciplines (modules) and practices becomes mandatory for the student to master.

6.7. Block 2 "Practices" includes educational and production, including undergraduate practice.

Types of educational practice:

practice in obtaining primary professional skills and abilities, including primary skills and abilities of research activities.

Ways of conducting educational practice:

stationary;

visiting.

Types of work experience:

practice in obtaining professional skills and experience of professional activity;

research work.

Ways of conducting industrial practice:

stationary;

visiting.

Pre-diploma practice is carried out to perform the final qualifying work and is mandatory.

When developing undergraduate programs, the organization selects the types of practices depending on the type (s) of activity to which the undergraduate program is (are) oriented. The organization has the right to provide for other types of practices in the undergraduate program in addition to those established by these Federal State Educational Standards of Higher Education.

Educational and (or) production practice can be carried out in the structural divisions of the organization.

The choice of places for internships for persons with disabilities is made taking into account the state of health of students and accessibility requirements.

6.8. Block 3 "State final certification" includes the defense of the final qualification work, including preparation for the defense procedure and the defense procedure, as well as preparation for passing and passing the state exam (if the organization has included the state exam in the state final certification).

6.9. When developing a bachelor's program, students are provided with the opportunity to master disciplines (modules) of their choice, including special conditions for people with disabilities and people with disabilities, in the amount of at least 30 percent of the volume of the variable part of Block 1 "Disciplines (modules)".

6.10. The number of hours allotted for lecture-type classes, in general, for Block 1 "Disciplines (modules)" should be no more than 50 percent of the total number of classroom hours allotted for the implementation of this Block.

VII. REQUIREMENTS FOR IMPLEMENTATION CONDITIONS

BACHELOR PROGRAMS

7.1. General system requirements for the implementation of the undergraduate program.

7.1.1. The organization must have a material and technical base that complies with the current fire rules and regulations, and ensures the conduct of all types of disciplinary and interdisciplinary training, practical and research work of students, provided for by the curriculum.

7.1.2. Each student during the entire period of study must be provided with individual unlimited access to one or more electronic library systems (electronic libraries) and to the electronic information and educational environment of the organization. The electronic library system (electronic library) and the electronic information and educational environment should provide the ability for the student to access from any point where there is access to the information and telecommunication network "Internet" (hereinafter referred to as the "Internet" network), both on the territory of the organization and and outside of it.

The electronic information and educational environment of the organization should provide:

access to curricula, work programs of disciplines (modules), practices, to publications of electronic library systems and electronic educational resources specified in work programs;

fixing the course of the educational process, the results of intermediate certification and the results of mastering the undergraduate program;

conducting all types of classes, procedures for assessing learning outcomes, the implementation of which is provided for using e-learning, distance learning technologies;

the formation of an electronic portfolio of the student, including the preservation of the student's work, reviews and assessments of these works by any participants in the educational process;

interaction between participants in the educational process, including synchronous and (or) asynchronous interaction via the Internet.

The functioning of the electronic information and educational environment is ensured by appropriate means of information and communication technologies and the qualifications of employees using and supporting it. The functioning of the electronic information and educational environment must comply with the legislation of the Russian Federation.

7.1.3. In the case of the implementation of the bachelor's program in the network form, the requirements for the implementation of the bachelor's program must be provided by a set of resources of material, technical and educational support provided by organizations participating in the implementation of the bachelor's program in the network form.

7.1.4. In the case of the implementation of the undergraduate program at the departments and (or) other structural divisions of the organization created in accordance with the established procedure in other organizations, the requirements for the implementation of the undergraduate program must be provided by a combination of resources of these organizations.

7.1.5. The qualifications of the management and scientific and pedagogical employees of the organization must comply with the qualification characteristics established in the Unified Qualification Directory for the Positions of Managers, Specialists and Employees, the section "Qualification Characteristics of the Positions of Managers and Specialists of Higher Professional and Additional Professional Education", approved by order of the Ministry of Health and Social Development of the Russian Federation dated January 11, 2011 N 1n (registered by the Ministry of Justice of the Russian Federation on March 23, 2011, registration N 20237) and professional standards (if any).

7.1.6. The share of full-time scientific and pedagogical workers (in terms of rates reduced to integer values) must be at least 50 percent of the total number of scientific and pedagogical workers of the organization.

7.2. Requirements for personnel conditions for the implementation of the bachelor's program.

7.2.1. The implementation of the undergraduate program is provided by the management and scientific and pedagogical employees of the organization, as well as by persons involved in the implementation of the undergraduate program on the terms of a civil law contract.

7.2.2. The share of scientific and pedagogical workers (in terms of rates reduced to integer values) with an education corresponding to the profile of the discipline (module) being taught in the total number of scientific and pedagogical workers implementing the undergraduate program should be at least 70 percent.

7.2.3. The share of scientific and pedagogical workers (in terms of rates reduced to integer values) who have an academic degree (including an academic degree awarded abroad and recognized in the Russian Federation) and (or) an academic title (including an academic title obtained abroad and recognized in the Russian Federation), in the total number of scientific and pedagogical workers implementing the undergraduate program, should be at least 50 percent.

7.2.4. The share of employees (in terms of rates reduced to integer values) from the number of managers and employees of organizations whose activities are related to the direction (profile) of the bachelor's program being implemented (having at least 3 years of work experience in this professional field) in the total number of employees implementing the bachelor's program, must be at least 5 percent.

7.3. Requirements for the material, technical and educational and methodological support of the undergraduate program.

7.3.1. Special premises should be classrooms for conducting lecture-type classes, seminar-type classes, course design (term papers), group and individual consultations, current control and intermediate certification, as well as rooms for independent work and rooms for storage and preventive maintenance of educational equipment. Special rooms should be equipped with specialized furniture and teaching aids that serve to present educational information to a large audience.

For conducting lecture-type classes, sets of demonstration equipment and educational visual aids are offered, providing thematic illustrations corresponding to exemplary programs of disciplines (modules), working curricula of disciplines (modules).

The list of material and technical support necessary for the implementation of the undergraduate program includes laboratories equipped with laboratory equipment, depending on the degree of its complexity. Specific requirements for material and technical and educational and methodological support are determined in exemplary basic educational programs.

Premises for independent work of students should be equipped with computers with the ability to connect to the Internet and provide access to the electronic information and educational environment of the organization.

In the case of the use of e-learning, distance learning technologies, it is allowed to replace specially equipped rooms with their virtual counterparts, allowing students to master the skills and abilities provided for by professional activities.

In case of non-use of the electronic library system (electronic library) in the organization, the library fund must be completed with printed publications at the rate of at least 50 copies of each of the publications of the main literature listed in the work programs of disciplines (modules), practices and at least 25 copies of additional literature per 100 students.

7.3.2. The organization must be provided with the necessary set of licensed software (the composition is determined in the work programs of disciplines (modules) and is subject to annual renewal).

7.3.3. Electronic library systems (electronic library) and electronic information and educational environment must provide simultaneous access to at least 25 percent of students in the undergraduate program.

7.3.4. Students should be provided with access (remote access), including in the case of using e-learning, distance learning technologies, to modern professional databases and information reference systems, the composition of which is determined in the work programs of disciplines (modules) and is subject to annual updating.

7.3.5. Students from among persons with disabilities should be provided with printed and (or) electronic educational resources in forms adapted to their disabilities.

7.4. Requirements for the financial conditions for the implementation of the undergraduate program.

7.4.1. Financial support for the implementation of the undergraduate program should be carried out in an amount not lower than the basic standard costs established by the Ministry of Education and Science of the Russian Federation for the provision of public services in the field of education for a given level of education and direction of training, taking into account adjustment factors that take into account the specifics of educational programs in accordance with the Methodology for determining regulatory costs for the provision of public services for the implementation of state-accredited educational programs of higher education in specialties and areas of training, approved by order of the Ministry of Education and Science of the Russian Federation of August 2, 2013 N 638 (registered by the Ministry of Justice of the Russian Federation on September 16, 2013, registration N 29967).

Block 2 "Practices", which includes practices related to its variable part.

Block 3 "State final certification", which is fully related to the basic part of the program and ends with the assignment of qualifications indicated in the list of specialties and areas of higher education, approved by the Ministry of Education and Science of the Russian Federation.

Table

The structure of the undergraduate program		Scope of the undergraduate program
The structure of the undergraduate program		academic undergraduate program	applied bachelor's program
	Disciplines (modules)
	Basic part
	Variable part
	practices
	Variable part
	State final certification
	Basic part
Scope of the undergraduate program

6.5. Disciplines (modules) in physical culture and sports are implemented within the framework of:

7.2. Requirements for personnel conditions for the implementation of the bachelor's program.

7.3. Requirements for the material, technical and educational and methodological support of the undergraduate program.

7.3.2. The organization must be provided with the necessary set of licensed software (the composition is determined in the work programs of disciplines (modules) and is subject to annual renewal).

7.3.5. Students from among persons with disabilities should be provided with printed and (or) electronic educational resources in forms adapted to their disabilities.

7.4. Requirements for the financial conditions for the implementation of the undergraduate program.

(registered by the Ministry of Justice of the Russian Federation on April 22, 2015, registration N 36994) and

Content
Order of the Ministry of Education and Science of the Russian Federation of November 12, 2015 N 1332 "On approval of the federal state ...

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. Such a profession is inextricably linked with the technical and exact sciences, so they certainly check the level of their knowledge of 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. 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.

Graduating Department

Department "Technology and organization of public catering"

Information on the educational program

The department "Technology and organization of public catering" trains bachelors in the direction 19.03.04 Technology of products and organization of public catering on the educational program (profile) Technology of food production and organization of public catering.

Graduate activities

Students acquire competencies in the production processes of semi-finished products and products for various purposes for catering establishments, develop skills in quality control over the effective operation of catering establishments and the safety of food raw materials, food products, gain knowledge in the design and reconstruction of catering establishments.

Practical skills and abilities of a graduate of this direction are implemented in the field of:

production of culinary products and confectionery;

ability to draw up and maintain regulatory and technical documentation in their industry;

knowledge and practical application of methods and means of testing and quality control of raw materials and finished products of public catering, certification and standardization systems, with various methods for managing the quality and safety of raw materials, semi-finished products and finished products at catering enterprises;

Fundamentals of effective organization of the restaurant business.

Core disciplines

The curriculum in this area includes more than 20 disciplines that reflect all current trends in the functioning and development of a successful catering enterprise: Methods for researching catering products, Innovative technologies in catering, Service and personnel in catering, Food engineering of catering products, Chemistry of taste, color and aroma of public catering products, Organoleptic analysis of public catering products, HACCP in public catering.

Possible fields of activity of graduates

Graduates of the department are high-class professionals who are able to engage in commercial, technological, teaching and research activities and successfully work at any enterprise for the production of catering products.

Graduate Employment Examples

The field of professional activity of graduates of the direction 19.03.04 Product technology and public catering includes:

processing, processing and storage of food raw materials at catering establishments;

production of semi-finished products and culinary products for various purposes for catering enterprises;

control over the efficient operation of catering enterprises;

quality control and safety of food raw materials and food products;

design and reconstruction of catering establishments.

A graduate with a bachelor's degree can hold the following positions:

Catering technologist

Restaurateur

restaurant industry manager

Production manager of public catering establishments

Catering designer

Partner companies

Ibis Samara Ibis Samara

KupiKofe LLC, Samara region, Samara

Milimon Group LLC, Samara region, Samara

OOO "McDonald's"

LLC «Holiday Inn»

Chelsea LLC, Churchill Restaurant

LLC Hotel Vesta

OOO Jam

Restaurant Frau Gretta, Togliatti

Shannon Restaurant

Nestle Samara LLC

OOO VESNA-TLT, Togliatti

Cafe "Deck"

KP "UPalycha"

OOO Oktyabrinka

OOO "Forbis"

GC "Food-Structure"

Volga coast.

Contacts

Department phone 332-27-13

Email [email protected]

Department "Technology and organization of public catering"

G. Samara, st. Galaktionovskaya, 141/ st. Vilonovskaya, 19-21

19.03.04 Product technology and public catering

Degree (qualification) - bachelor

(Full-time education. Duration of study - 4 years)

Entrance tests:

Mathematics (USE), chemistry (USE), Russian language (USE).

Area of professional activity: development and implementation of measures to improve the efficiency of public catering production; technical control and food quality management; development of technological standards, instructions, diagrams and maps of the technical level and product quality, etc.

Public catering occupies an important place in the country's economy. Catering enterprises of the region and Russia are constantly in need of specialists with higher professional education, employed in the production of public catering products and services, whose tasks are to organize and manage production processes at public catering enterprises and monitor the quality and safety of products.
To date, the catering sector in the consumer market of the Krasnodar Territory is represented by 8.2 thousand enterprises for 461.8 thousand seats. The public catering network is represented by 182 restaurants, 400 bars, 2282 cafes, 1918 snack bars, and 2050 canteens, including 116 public catering establishments. In summer, the number of seats increases by 72,000 due to the opening of 1,343 summer network facilities.
The dynamics of the development of public catering in the region has a positive trend. Franchising projects have become one of the ways to develop the inexpensive segment of the public catering sector. In the Krasnodar Territory, such companies as Sbarro, Baskin-Robins, McDonalds, Subway, Rostics have already proven themselves and are in demand. The activities of the Kuban network organizations "Lyubo-Dorogo", "Lady Marmalade" were organized. Since 2007, two catering companies have been operating - Krasnodar-EXPO and Feast on Wheels, where our graduates successfully work.

Graduates can work in catering and restaurant business; in organizations involved in the control of technological processes for obtaining public catering products, as well as the development of methods for technical control and testing of products.

The university has a sufficient number of highly qualified specialists and is provided with teaching staff whose profile of activity corresponds to the profile of the educational program in the direction 260800.62 Product Technology and Public Catering. In general, the proportion of people with academic degrees and titles involved in teaching will be at least 70%.
The university is provided with compulsory educational literature and teaching aids necessary for the organization of this educational process. In the disciplines of all cycles, the university has basic textbooks and teaching aids in sufficient quantities. KubSU has a modern information base (Internet Center), which provides the ability to quickly receive and exchange information with domestic and foreign universities, enterprises and organizations, has its own publishing house, printing house, copying equipment, multimedia and licensed software.
The material and technical support of the educational process corresponds to the content of the work programs of the academic disciplines and provides lectures and seminars using multimedia equipment, laboratory workshops in basic disciplines and specialized disciplines, allows to ensure a high level of scientific research using modern laboratories (REC Diagnostic Center "Diagnostics of the structure and properties of nanomaterials", UNPK "Analyt", Scientific and Educational Ecological and Analytical Center).

Portal for the student. Self-training

Admission conditions

Future profession

Where to apply

Training period

Disciplines included in the course of study

Acquired Skills

Employment prospects by profession

Benefits of applying to a master's program

Department "Technology and organization of public catering"

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