State budgetary educational institution of secondary vocational education of the city of Moscow Food College No. 33

College majors

▪ Technician, full-time, based on 9 classes, 3 years 10 months, budget: yes, for a fee: yes

▪ Manager, full-time, based on 9 classes, 3 years 10 months, budget: yes, for a fee: yes

▪ Baker, Confectioner, full-time, on the basis of 11 classes, 10 months, budget: yes, for a fee: yes

▪ Cook, confectioner, full-time, on the basis of 9 classes, 2 years 5 months, budget: yes, for a fee: yes
▪ Cook, confectioner, full-time, on the basis of 11 classes, 10 months, budget: yes, for a fee: yes
▪ Cook, confectioner, part-time (evening), on the basis of 11 classes, 1 year 10 months, budget: no, for a fee: yes

▪ Technician - technologist, full-time, on the basis of 9 classes, 3 years 10 months, budget: yes, for a fee: yes

▪ Technician - technologist, full-time, on the basis of 11 classes, 2 years 10 months, budget: yes, for a fee: yes
▪ Technician - technologist, full-time, on the basis of 9 classes, 3 years 10 months, budget: no, for a fee: yes
▪ Technologist - technologist, part-time (evening), on the basis of 11 classes, 3 years 10 months, budget: no, for a fee: yes

▪ Commodity expert, full-time, on the basis of 11 classes, 1 year 10 months, budget: yes, for a fee: yes

Nearest colleges

Students of Financial College No. 35 receive secondary vocational education in their specialties. The college employs a creative teaching staff, which has its own traditions, which maintains a normal psychological microclimate. Qualification practice is carried out at the places of future work, which then allows the young specialist to easily adapt to the work team. Some graduates, on the recommendation of the college, are sent by customers for further education in colleges.

The history of Tsaritsyno College goes back to 1977. In 2014, the Moscow College of Management, Hotel Business and Information Technology `Tsaritsyno` was created by joining the Tsaritsyno College of Hotel Management No. 37 to the Moscow College of Hotel Management Tsaritsyno No. 37 of two other educational institutions: the Moscow Technical College and the Moscow College of Management and New Technologies.

The Sports and Pedagogical College is a unique educational institution in the city of Moscow, which trains personnel for the field of physical culture and sports in the system of secondary vocational education. For highly qualified athletes, an individual training schedule is provided, which allows them to master the educational program based on individual work with teachers, the use of modern distance learning technologies and take exams and tests at a convenient time for them in accordance with the schedule of the training process.

19.02.03 Technology of bread, confectionery and pasta

organization and maintenance of technological processes for the production of bread, bakery, confectionery and pasta.

Raw materials, basic and auxiliary materials used for the production of bakery, confectionery and pasta;

Semi-finished products;

Finished products of bakery, confectionery and pasta;

Technological processes for the production of bakery, confectionery
and pasta;

Equipment for the production of bakery, confectionery
and pasta;

Processes of organizing and managing the production of bakery, confectionery and pasta;

1. Acceptance, storage and preparation of raw materials for processing.

2. Production of bread and bakery products.

3. Production of confectionery.

4. Production of pasta.

5. Organization of the work of the structural unit.

6. Performance of work in one or more professions of workers, positions of employees.

19.02.10 Technology of catering products

Qualification: technologist

Field of professional activity of graduates:

organization of the process and preparation of complex culinary products, bakery and flour confectionery products for various categories of consumers and management of food production.

The objects of professional activity of graduates are:

Various types of products and raw materials, semi-finished products of industrial production, including a high degree of readiness;

Technological processes for the preparation of complex culinary products, bakery and flour confectionery products from various types of raw materials and semi-finished products of industrial production, including a high degree of readiness;

Management processes for various areas of catering production;

Primary labor collectives of public catering organizations.

A technologist prepares for the following activities:

1. Organization of the cooking process and preparation of semi-finished products for complex culinary products.

2. Organization of the cooking process and preparation of complex cold culinary products.

3. Organization of the cooking process and preparation of complex hot culinary products.

4. Organization of the cooking process and preparation of complex bakery, flour confectionery products.

5. Organization of the cooking process and preparation of complex cold and hot desserts.

6. Organization of the work of the structural unit.

15.02.06 Installation and technical operation of refrigeration compressor machines and installations

(by industry)

Qualification: technician

Field of professional activity of graduates:

organization and performance of works on installation, technical operation and maintenance, repair and testing of refrigeration compressor machines and installations; organization of activity of primary labor collectives.

The objects of professional activity of graduates are:

Refrigeration equipment and accessories;

Technical technological and regulatory documentation;

Technological processes for the production of cold;

Primary labor groups.

The technician prepares for the following activities:

1. Conducting the process of installation, technical operation and maintenance of refrigeration compressor machines and installations (by industry).

2. Participation in the repair and testing of refrigeration equipment.

3. Participation in the organization and planning of the work of the team at the production site.

4. Performance of work in one or more professions of workers, positions of employees.

01/43/09 Cook, confectioner

Qualification: Cook, confectioner

Field of professional activity of graduates:

preparation of a wide range of simple and basic culinary dishes,
bakery and confectionery flour products, taking into account the needs of various categories of citizens.

The objects of professional activity of graduates are:

The main and additional raw materials for the preparation of culinary dishes, bakery and confectionery flour products;

Technological equipment for food and confectionery production;

Crockery and inventory;

Processes and operations of food preparation.

1. Cooking dishes from vegetables and mushrooms.

2. Cooking dishes and side dishes from cereals, legumes and pasta, eggs, cottage cheese, dough.

3. Cooking soups and sauces.

4. Cooking fish dishes.

5. Cooking dishes from meat and poultry.

6. Cooking cold dishes and snacks.

7. Preparing sweet foods and drinks.

8. Preparation of bakery, flour and confectionery products.

01/19/04 Baker

Qualification: Baker, pastry chef

Field of professional activity of graduates:

performance of work on the preparation of bread, crackers, various types of cookies, gingerbread, waffles, cakes and cakes without cream, other piece confectionery flour products.

The objects of professional activity of graduates are:

Basic and additional raw materials and materials, semi-finished products and finished products of bakery production;

Technological processes and operations for the preparation of bread, bakery, lamb and crackers, various types of cookies, gingerbread, waffles, pastries, cakes, other piece confectionery flour products;

Recipes for bread, bakery, lamb and crackers, various types of cookies, gingerbread, waffles, pastries, cakes, other piece confectionery flour products;

Technological equipment for bakery production.

The cook, confectioner prepares for the following activities:

1. Reproduction and cultivation of yeast.

2. Preparation of the test.

3. Cutting the dough.

4. Heat treatment of dough and surface finishing of bakery and flour confectionery products.

5. Laying and packaging of finished products.

19.01.09 Equipment adjuster in food production

(by industry)

Qualification: Equipment adjuster in food production

Field of professional activity of graduates:

performance of works on installation, repair, adjustment, maintenance of equipment in food production.

The objects of professional activity of graduates are:

Equipment of food industry organizations, including machines, mechanisms, devices, their complexes and systems;

Tools;

Stationary and mobile equipment maintenance facilities;

Technological processes and operations of installation, adjustment, maintenance and repair of equipment of food industry organizations.

Equipment adjuster in food production
(by industry)preparing for the following activities:

1. Carrying out repairs of parts and mechanisms of equipment of food industry organizations.

2. Installation, adjustment, commissioning of machines, devices and technological lines of food industry organizations.

3. Maintenance, adjustment, adjustment and repair of existing equipment of food industry organizations.

43.02.01 Organization of catering services

Qualification: manager

(with full reimbursement of tuition costs)

Field of professional activity of graduates:

organization of service at catering establishments of various types and classes.

The objects of professional activity of graduates are:

Services of public catering organizations;

Processes that ensure the provision of services to public catering organizations;

Public catering products;

Primary labor groups.

The manager prepares for the following activities:

1. Catering in public catering establishments.

2. Organization of service in public catering establishments.

3. Marketing activities in public catering organizations.

4. Quality control of products and catering services.

5. Performance of work in one or more professions of workers, positions of employees.