Enroll in Service College №44 to receive free primary and secondary vocational education, any citizen of the Russian Federation who has not reached the age of 28 and has not previously studied under programs of the appropriate level can. The number of budget places is 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 the possibility of paid education;

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:

• school graduates who have completed grade 9 (who have received a document on basic general education) are accepted;
• 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.

Specialty:

260807

Historically, the main activity in Service College №44 is training in professions and specialties of the 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 public 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 educational disciplines, they 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 (the term of study is 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" in 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;
• Advanced 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 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 operations 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 logisticians ensure the correct operation of the 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.

Working in the best restaurants, creating masterpieces of culinary art is a cherished dream for someone. Where does yesterday's schoolchild need to start in order to get closer to it?

Required documents

Having chosen a certain culinary, the applicant must collect a package of documents and hand it over to the selection committee.

Statement.
Original passport.
6 photos 3x4 in size.
Original document of education (NGO diploma, certificate).
USE certificate or GIA result.
Insurance medical policy.
A certificate from a medical institution (form 086-y), confirming the absence of any contraindications to study at a technical school in the chosen direction.

Entrance tests

1. After the 9th grade: Russian language and mathematics. Most schools do interviews.
2. After the 11th grade: Russian language and mathematics. Enrollment in an educational institution may occur on the basis of the results of the exam.

Interview

Some culinary colleges recruit students without entrance exams. The selection committee, in addition to the results of the exam, will pay attention to your personal qualities during the interview. You may be asked why you decided to choose this profession, whether you can endure a lot of physical activity, and you will be informed about the nuances of working as a cook. Also, upon admission, they may ask if you have an artistic taste and imagination, since cooking and decorating is a creative process.

Knowledge is power

Knowing the latest technological developments, being able to evaluate the quality of a particular dish, discussing current trends in the field of culinary arts, knowing about the world's leading chefs - all this will make a good impression on the examiners.
Feel free to show off your knowledge. An interview is not the case when modesty. At the exam, you have the opportunity to excel and be in good standing with teachers.

Becoming a culinary specialist is a wonderful decision, because it is one of the most sought-after specialties in the world. Get ready to learn a lot and work on yourself. You are required not only to be able to mix the ingredients in the required proportion and bring them to full readiness. You must gain knowledge in various fields of science and art and bring your experience to perfection.

The profession of a cook is now one of the most sought-after professions in the world, but there is a difference between a cook and a cook. The specialty has specifics: baking and making sweets is the responsibility of a pastry chef, a technologist monitors the quality of raw materials, a chef is a high-class professional, he makes a menu, monitors the process and invents new dishes.

Instruction

Not everyone can be skillful, able to make a real culinary masterpiece. Of course, vocational education plays a big role in this, that is, you need to carefully study and learn all the basics of this business.

Colleges, secondary schools, vocational schools - this is all the list of educational institutions where you can acquire a profession. As a rule, it does not require higher education, however, after graduating from a higher educational institution of public catering, a person basically receives a profession, which is much wider and more diversified.

The Moscow Technological College of Nutrition offers to get the profession of a cook. This is a fairly prestigious educational institution, created in the state educational structure. The college also provides its students with many additional opportunities in the form of internships and professional specialization.

The profession of a cook is a sought-after specialty at all times. Young people who have chosen this specialty for themselves will be confident in their future, the demand in the labor market is always stable.

Cooking art:

It is expressed in the ability to prepare a wide variety of dishes and drinks through various processing: boiling, frying, baking, mixing, using various seasonings. The chef also knows how to decorate the prepared dish. Organizes the storage of products in accordance with sanitary and hygienic standards. Despite the fact that the cook at catering establishments uses established recipes for dishes, he can make changes to them depending on the quality of the raw materials and the contingent of consumers. Works indoors at elevated temperatures.

Praises and reproaches have been showered on chefs throughout the history of human development. And this is not surprising, because nutrition is one of the most important aspects of the life and activity of mankind. In today's society, good food is no longer a luxury and does not depend on the whims of cooks, it is a science-based necessity. The principle motto of today's master culinary specialist may sound like this: the served dish speaks for itself, and the secret of success is the harmonious combination of all components and moderation in the use of spices.

Contraindications for work as a chef are the following diseases:

To work as a cook, you need not only a health book, but also the observance of personal hygiene and the ethics of the cook's behavior. Personal hygiene enhances customer service culture and serves as an important indicator of overall culture. The rules of personal hygiene provide for a number of hygienic requirements for the maintenance of the body, hands and oral cavity, for sanitary clothing, for the sanitary regime of the enterprise, and for the medical examination of cooks. The profession of a cook can be acquired in special, secondary technical educational institutions and vocational technical schools.

Varieties of the profession

Chef Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt and sale. Provides, based on the study of consumer demand, a variety of assortment of dishes and culinary products, composes a menu. Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance by employees of sanitary requirements and personal hygiene rules. Arranges cooks and other production workers. Makes a schedule for the cooks to go to work. Conducts grading (inspection of goods to determine its quality and compliance with the established standard and contract) of finished food. Organizes accounting, compilation and timely reporting on production activities, the introduction of advanced techniques and methods of work.

Specializes in the preparation of confectionery.

Organizes the food preparation process. It determines the quality of raw materials, calculates its quantity to obtain portions of finished products, the calorie content of the daily diet, draws up menus and price lists. Distributes duties in the team of cooks. Controls the process of preparing culinary products, develops recipes for new specialties and draws up technological maps for them. Prepares necessary documentation, instructs cooks. Keeps a full account of material assets, equipment, raw materials, finished products.

Details

Cooking is fun. And practice and, of course, a culinary school or college will help to learn this. Which cooking college in Moscow to enter, what will they teach there and how much? Well, what, in the end, it will be possible to count on the results in the end? Let's find out!

The profession of a cook is also an interesting creative process with a delicious result. Many people like to cook something exotic or simply unusual for themselves and their families, this process brings joy to many. Chef training is the perfect solution for those who enjoy cooking.

A chef may be responsible for the operation of the entire production process of a catering establishment or specialize in a certain area (for example, prepare only cold appetizers, salads or hot dishes).

Cooking Colleges

In order to be trained as a cook, college is the best fit. Education has always been valued in our country, so a chef with a diploma will be given an advantage in hiring in almost any case. If the employer chooses from applicants with and without education, then almost always the choice is made in favor of a certified chef.

Therefore, the best thing to do if you choose to be a chef is to go to college. Colleges of various directions have a specialty cook, not only focused on the food industry, but also on services, tourism and the hotel industry.

Colleges for training cooks after 9th grade

If there are doubts about which colleges of cooks after the 9th grade accept applicants, then these doubts can be dispelled - all secondary vocational institutions train young people with incomplete secondary education. Only the term of training of cooks in college will increase (usually by a year or two), due to the fact that students are given a program of 10-11 classes in parallel with professional training. Graduates are issued a state-recognized diploma, which is valued the more, the more reputable and well-known educational institution.

Moscow colleges for training in the specialty cook

Speaking about secondary vocational education in the field of cooking, one cannot fail to mention GBPOU College No. 37 "Tsaritsyno". He is one of the most famous, although not the oldest, but, nevertheless, managed to win great respect for the quality of education. The college has an excellent practical base for mastering the skills of the profession - the Creative Cooking laboratory, the Training Bar laboratory, the Educational Culinary and Confectionery Workshops, and even a pizzeria. Also, this college of chefs in Moscow has an extensive library for information support of the learning process, library funds are available via the Internet. There are also sports facilities for students, medical care and food. College graduates receive job search support from the Employment Center. Graduates of the Tsaritsyno College have proven their alma mater from the best side in the eyes of employers.

The 28th Technological College is also suitable as a college for a Moscow chef. The training of the profession is carried out in a modern spirit, aiming young people at increasing their competitiveness, developing entrepreneurial talents, creative inclinations, initiative, educating them in the spirit of corporatism and openness to communication. The scientific and pedagogical potential of the college is very high and introduces students to innovative activities, tries to open promising horizons for students to apply their abilities. The awards received by both students and teachers at various competitions testify to the high level of training programs implemented in the college. The profession of a cook in this college is given very thoroughly. The college has educational production units - a sausage shop, a mini-bakery, a store. Industrial practice is carried out in leading restaurants, hotels, supermarkets, meat processing enterprises in Moscow. This is an opportunity for students to find a job while still studying.

Another chef's college in Moscow is 44 College of the Service Industry. This college has equipped laboratories for industrial training. But, in addition, training is also conducted in production - in cafes and restaurants in Moscow. In addition, the college trains bakers.

The 3rd Service College also trains chefs and pastry chefs with high educational standards. College teachers have vast experience in practical work.

Also, the colleges where they teach to be a cook in Moscow are the 51st College of Confectionery Production, the 32nd College of the Service Industry, the Moscow Technological College of Nutrition of the Russian State Trade and Economic University, the 33rd Food College, the 22nd College of Economics and Technology and many other vocational educational institutions.

So, it is clear that for a profession as a cook, college is the most successful and practical choice, although not the only one possible. However, if your choice is to become a chef, consider this option in the first place.