Chef profession. Report on the topic: Formation of professional competencies of future catering specialists General competences of a pastry chef

The development of an assortment of dishes and culinary products is being developed in accordance with current trends in the assortment policy of Moscow food industry enterprises and is approved by the college's social partners; (a lunch menu for each student is made from it) - November Assigning topics to students - December Implementation of the Written examination work (except for the practical part) December 2012 - April 2013 (checked by the leading teacher with a 5-point grading system and reviewing the work ) Demonstration of professional competence in the preparation and decoration of meals à la carte in the training laboratory in the presence of the examination committee, as well as experts from among employers May - June 2012 (each dish is evaluated separately, then an overall grade is given for the work). After completing the work, students make a computer presentation and draw up the practical part of the PER Demonstration of professional competencies in cooking and decorating dishes Presentation of the FQP in the presence of an attestation commission, consisting of the administration, leading teachers, the master of the college, experts from among employers - June 2013 The student presents : Presentation of the FQP in the presence of the attestation commission, verified by the PER, a diary on industrial practice, a description from the enterprise, computer presentation

It consists of the PER assessments of the practical exam of industrial practice, the assessment of answers to questions during the defense of work. At the end of the exam, the certification commission assigns the student the III-IY rank of a cook. At the end of the exam, the certification committee assigns the student the III-IY category of a cook.

Title page Plan - task Contents Introduction (relevance of the topic, new directions in the preparation and serving of dishes on the topic, a brief historical background: the origin of names, technological terms, information from the history of the production of culinary dishes on your menu, goals and objectives of the work).

2. Preparation of raw materials for work (Processing rules, cutting shape for a given dish, storage conditions before use) 3. Cooking technology (sequence of technological operations, characteristics of technological modes - temperature and time regime of heat treatment) 4. Design and delivery of dishes according to the menu (features in the design and serving of dishes from the menu, serving temperature, quality requirements)

Confectioner is a professional chef who creates pastries, desserts, sweets. Representatives of this profession can be found in large hotels, restaurants and bakeries, as well as in confectionery factories and in specialized workshops of bakeries.

The confectioner is engaged in the preparation of various types of products from chocolate, sugar, dough, creams, fillings; prepares raw materials according to a given recipe: kneads, knocks down, rolls out the dough; cuts the received semi-finished products, cuts, shapes, bakes them; finishes finished products with cream, fondant, chocolate; checks the weight of finished products.

The pastry chef should have exquisite taste, imagination and a penchant for creativity. The demand for specialist pastry chefs is stable and sustainable. In addition to large private and state companies, masters of the "sweet craft" are in demand in small restaurants, cafes and pastry shops.

The types of economic activities in which this profession occurs

15.84 - Manufacture of cocoa, chocolate and sugar confectionery

15.9 - Beverage industry

15.81 - Production of bread and flour confectionery products of short storage

15.82 - Manufacture of dry bakery products and flour confectionery products for long-term storage

15.83 - Sugar production

51.36 - Wholesale of sugar and sugar confectionery, including chocolate

51.36.2 - Wholesale of sugar confectionery, including chocolate, ice cream and frozen desserts

55 - Activities of hotels and restaurants

Occupation / specialty names encountered

Pastry chef
Chef
Convenience food manufacturer
Biscuit
Waffle maker
Candy
Confectionery technologist
Confectioner-decorator

Labor tools (main types of equipment and technologies used)

The main and additional raw materials for the preparation of culinary dishes, bakery and confectionery products;
- technological equipment for food and confectionery production;
- dishes and equipment.

In his work, the pastry chef uses hand tools, mechanical and electromechanical equipment. Confectionery industries differ significantly in the degree of labor automation: from fully automated production (automated production lines for the production of waffles, cookies, sweets) in large confectionery and workshops, to non-automated production (manual labor using mechanical and electromechanical equipment when producing cakes, pastries) and etc.

Main types of work (labor actions)

1st rank:
- cutting with a knife or knocking out the baked biscuit from the mold;

- performance of more complex operations under the guidance of a pastry chef of higher qualifications.

2nd category:
- performance of individual work in the process of making cakes, pastries and shaped cookies;
- preparation of syrups and creams, churning and coloring cream, boiling syrup;
- layout, alignment and cutting of the biscuit to size into layers for cakes and pastries;
- filling or spreading cakes and pastries with cream or filling by hand or on spreading machines with regulation of the thickness of the cream or filling;
- preparation of semi-finished products for certain types of confectionery;
- checking the weight of piece products;
- control according to the indications of instrumentation for the quality of cooking syrup;
- supply of semi-finished products to the workplace;
- conducting the process of forming complex-figure cookies;
- filling jigging bags with dough and manually depositing cookies or cakes on sheets;
- filling the cylinder of the jigging machine with dough;
- monitoring the quality of jigging;
- taking off the molded dough from the jigging machine and laying it on sheets;
- making sandwiches by machine;
- checking the quality of incoming cookies, fillings, creams;

- delivery of biscuits by a conveyor to cassettes, application of fillings, cream, cooling in a refrigerator, laying on a conveyor;
- packing of cakes, pastries and figured cookies.

3rd category:
- conducting the process of making simple mass cakes, pastries and other piece confectionery and bakery products with a stencil drawing according to a standard in one paint or with a simple combination of paints from various types of raw materials: flour dough, curd mass or ice cream;
- preparation of various types of dough, creams, fillings;
- procurement, weighing, measuring of raw materials according to a given recipe;
- kneading, churning dough, blotting, rolling to a certain thickness, adding flour to the dough;
- cutting the received semi-finished products;
- stamping, forming and jigging of products onto sheets;
- finishing of products with fondant, marzipan, candied fruits, chocolate, cream;
- transfer of ice cream products for hardening.

4th grade:
- conducting the process of making muffins, rolls, cookies of various assortments, complex types of cakes and pastries from various raw materials: flour dough, curd mass or ice cream with a multicolored pattern, separate arrangement of small and medium details of the pattern and sharp traditional transitions of tones;
- curly cutting of baked semi-finished products;
- production of drawing details, decorations for cakes made of chocolate, cream, meringue;
- selection of cream by color;
- drawing a pattern;

- visual check of the alignment of colorful elements and details of the drawing, the weight of finished cakes and pastries.

5th grade:
- conducting the process of making highly artistic, original, figured, national, custom-made cakes according to specially developed proprietary recipes under the guidance of a pastry chef of higher qualifications;
- production of individual baked and finishing semi-finished products. Conducting the process of making sweets for sets of the "theater", "chocolate" type;
- preparation and quality control of raw materials, fillings, finishing semi-finished products;
- molding of dough pieces, artistic finishing of complex types of products.

6th grade:
- conducting the process of making highly artistic, original, curly, custom-made, national cakes;
- forming complex-shaped dough pieces;
- complex artistic decoration of products;
- selection of finishing materials by color, shape, size;
- installation of a picture from various small and medium parts;
- development of recipes and manufacturing technologies for branded cakes and pastries.

Secondary vocational education is required.

Required knowledge

Assortment, commodity characteristics and quality requirements for various types of cereals, legumes, pasta, flour, dairy and fatty products, eggs, cottage cheese;
- ways to minimize waste in the preparation of products;
- temperature regime and rules for preparing dishes and side dishes from cereals, legumes, pasta, eggs, cottage cheese, dough;
- types of technological equipment and production equipment, rules for their safe use;
- classification and assortment, nutritional value, requirements for the quality of sweet food and drinks;
- the rules for choosing basic products and additional ingredients for them when preparing sweet dishes and drinks;
- the sequence of technological operations in the preparation of sweet foods and drinks;
- rules for conducting marriage;
- serving methods and design options,
- rules for cooling and storing sweet foods and drinks;
- temperature regime for storing sweet foods and drinks, serving temperature;
- requirements for the quality of sweet foods and drinks;
- assortment, nutritional value, requirements for the quality of bakery, flour and confectionery products;
- rules for the selection of basic products and additional ingredients to them in the preparation of bakery, flour and confectionery products;
- the sequence of technological operations in the preparation of raw materials and the preparation of bakery, flour and confectionery products;
- methods of finishing and design options for bakery, flour and confectionery products;
- storage rules and requirements for the quality of bakery, flour and confectionery products;
- types of necessary technological equipment and production equipment, rules for their safe use.

Skills and skills required

Organoleptically check the quality of grain and dairy products, flour, eggs, fats and sugar;
- choose production inventory and equipment for the preparation of raw materials and cooking dishes and side dishes;
- prepare and decorate dishes and side dishes from cereals, legumes, pasta, eggs, cottage cheese, dough;
- check the quality of the main products and additional ingredients by organoleptic method;
- to determine their compliance with technological requirements for simple sweet dishes and drinks;
- choose production inventory and equipment for the preparation of sweet dishes and drinks;
- use various technologies for the preparation and decoration of sweet dishes and drinks;
- to determine their compliance with technological requirements for simple bakery, flour and confectionery products;
- choose production equipment and equipment for the preparation of bakery, flour and confectionery products;
- use various technologies for the preparation and decoration of bakery, flour and confectionery products;
- evaluate the quality of finished products.

General competences

Analyze the working situation, carry out current and final control, assessment and correction of their own activities, be responsible for the results of their work;
- work in a team, communicate effectively with colleagues, management, clients;
- to prepare the production area for work and maintain its sanitary condition.

Professional competence

Prepare grain products, fats, sugar, flour, eggs, milk for cooking;
- prepare and arrange simple hot and cold sweet dishes;
- prepare simple hot drinks;
- prepare and arrange simple cold drinks;
- prepare and decorate basic flour confectionery products;
- to prepare and decorate cookies, gingerbread cookies, gingerbread;
- to prepare and use simple and basic finishing semi-finished products in decoration;
- prepare and decorate Russian classic cakes and pastries;
- prepare and decorate fruit and light fat-free cakes and pastries.

Required level of education

Basic knowledge of the profession of a pastry chef can be obtained in institutions of primary and secondary vocational education. Along with this, the profession can be mastered in special courses, in specialized training centers.

There is an opportunity to continue education at the university, specializing in "technologist of confectionery production" ("technologist of confectionery and pasta").

work experience

The duties of the pastry chef differ greatly depending on the category. Thus, a confectioner of the highest category makes or controls the process of making highly artistic, original, curly, custom-made, national cakes. Forms complex-figured dough pieces, deals with complex artistic finishing of products, assembling patterns from parts of various sizes, develops original recipes and technologies for making cakes and pastries.

The duties of a novice baker pastry chef of the initial category include: cutting with a knife or knocking out the baked biscuit from the molds and further cleaning the molds; transportation of semi-finished products to the workplace; filling of special equipment with creams, filling and regulation of its work; assistance to a confectioner of a higher category.

Working conditions

A pastry chef can work both independently and in a team that can consist of several specialists. Most often, representatives of this profession work indoors. These can be industrial premises, pastry shops, cafes, etc. The work takes place mainly in motion, using special tools. As a rule, this is an active activity that requires alertness and endurance.

The profession of a pastry chef, like any other, is fraught with certain difficulties.
1. The pastry chef works while standing, carrying weights (up to 40-50 kg), with tension in the muscles of the arms and legs.
2. Working conditions are not entirely favorable: the room may have high temperature, high humidity and air pollution, drafts and industrial noise.
3. There is a danger of injuries and burns, therefore it is necessary to carefully follow the safety precautions.

The work of a pastry chef is often of a performing nature, in many respects limited by production requirements and wishes for the final result of the work. A medical record is required.

Related professions

Direction of training

Initial vocational education:
260807.01, Cook, pastry chef (Cook, pastry chef)

Secondary vocational education:
260807, Technology of public catering products (Confectioner)
260203, Technology of sugar products (Confectioner)
260202, Technology of bread, confectionery and pasta (Confectioner)

Higher professional education:
260800, Technology of production and organization of public catering (Technologist of organization of public catering)

Appendix to project No. 1

The list of general and professional competencies given by the Federal State Educational Standard for the profession “Cook, Confectioner” and supplemented by employers:

general competences, including the ability:

OK 4. Search for information necessary for the effective performance of professional tasks.

OK 5. Use information and communication technologies in professional activities.

OK 6. Work in a team, communicate effectively with colleagues, management, clients.

Employers' requirement:

OK 11. Show a culture of communication, literacy of oral speech.

A graduate who has mastered the OBEP NGO must have professional competenciescorresponding to the main types of professional activity:

PC 1. Cooking dishes from vegetables and mushrooms.

PC 1.1. Perform primary processing, cutting and molding of traditional types of vegetables and fruits, preparation of spices and seasonings.

PC 1.2. Prepare and decorate main and simple dishes and side dishes from traditional types of vegetables and mushrooms.

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

PC 2.1. Prepare cereals, fats, sugar, flour, eggs, milk for cooking and side dishes.

PC 2.2. Cooking and decorating cereals and side dishes from cereals and rice, simple dishes from legumes and corn.

PC 2.3. Prepare and decorate simple pasta dishes and side dishes.

PC 2.4. Prepare and decorate simple egg and cottage cheese dishes.

PC 2.5. Prepare and arrange simple flour dough dishes with minced meat.

PC 3. Cooking soups and sauces.

PC 3.1. Prepare broths and decoctions. PC 3.2. Make simple soups.

PC 3.3. Prepare separate components for sauces and semi-finished sauce products.

PC 3.4. Prepare simple hot and cold sauces.

PC 4. Cooking fish dishes.

PC 4.1. Process fish with a bone skeleton.

PC 4.2. Cooking or preparing semi-finished fish with a bone skeleton.

PC 4.3. Prepare and decorate simple skeletal fish dishes.

PC 5. Cooking dishes from meat and poultry

PC 5.1. Prepare semi-finished products from meat, meat products and poultry.

PC 5.2. To process and prepare basic semi-finished products from meat, meat products and poultry

PC 5.3. Prepare and arrange simple meat and meat products.

PC 5.4. Prepare and decorate simple poultry dishes.

PC 6. Cooking cold meals and snacks.

PC 6.1. Prepare portions of sandwiches and gourmet products.

PC 6.2. Prepare and decorate salads.

PC 6.3. Prepare and arrange simple cold snacks.

PC 6.4. Prepare and arrange simple cold meals.

PC 7. Cooking sweet foods and drinks.

PC 7.1. Prepare and arrange simple hot and cold sweet meals.

PC 7.2. Prepare simple hot drinks.

PC 7.3. Prepare and arrange simple cold drinks.

PC 8. Cooking bakery, flour and confectionery products.

PC 8.1. Prepare and decorate simple baked goods and bread.

PC 8.2. Prepare and decorate basic flour confectionery.

PC 8.3. Cooking and decorating cookies, gingerbread cookies, gingerbread.

PC 8.4. Prepare and use simple and basic finishing semi-finished products in decoration.

PC 8.5. Prepare and decorate Russian classic cakes and pastries.

PC 8.6. Prepare and decorate fruit and light fat-free cakes and pastries.

Employers' requirement:

PC 9. Prepare modern dishes of European cuisine, fashionable dishes of Italian cuisine (pizza and others), Ukrainian, Caucasian and other national cuisines (Ukrainian borsch, dumplings, dolma, chakhokhbili and others), make coffee according to various recipes (expresso, ristretto, franc -coffee, cappuccino, macchnatto, Turkish, Neapolitan, and others)

Appendix to project No. 2

The structure of the portfolio of students GBOU NPO PL No. 48

A Summary:

Portfolio creation period (start and end date)

B Portfolio of documents:

Individual trajectory of the formation and development of PC and OK in the profession "Chef, confectioner"

Diplomas for academic success

Participation in Olympiads

Participation in scientific and practical conferences

Participation in events and competitions in the framework of additional education

С Portfolio of works

D Portfolio of reviews

Total points:

Individual trajectory of the formation and development of PC and OK in the profession of "Chef, confectioner" of the student (example)

Appendix to project No. 3

O.B. Malakhinskaya, teacher of professional disciplines,

branch of GBPOU YANAO "YAMK" in Labytnangi

Formation of the competencies of a future qualified worker by profession "Chef, Confectioner"

The FSES NGO introduces a new concept for the education system: competence is a new quality of the subject of activity, manifested in the ability to systematically apply knowledge, skills, value attitudes and which allows to successfully resolve various contradictions, problems, practical tasks in a social, professional and personal context. Thus, professional educational institutions should take into account changes in the characteristics of life, work and the role of a person in a new, technically and informationally rich reality, and instill general and professional competencies in a future specialist. However, training a qualified specialist is difficult for a number of reasons, one of which is the gap between theory and practice (experience). Another important reason is the rapid informatization of society, and even completely new, just published textbooks do not keep up with the material that is currently relevant and fade into the background.

From all of the above, we can conclude that the changes taking place in education today are forcing teachers to think again about the question "what and how to teach?", And also to look for all new approaches, methods and techniques to achieve the goal set by the educational standards.

I believe that in the lessons of the professional cycle, a personality-oriented approach is very important, because students come to us who often have not yet fully consciously chosen their specialty. Age and unsettled views on their future also affect. One of my main tasks, I consider to interest them in the subject, I strive to ensure that they love their profession.

The new regulatory and legal framework of Russian education, namely the new generation of the Federal State Educational Standard, has given additional freedom in solving problems of shaping the content of vocational education, organizing the educational process, and also provided an opportunity to build individual trajectories of vocational education. Also, at present, the profession "Chef, Confectioner" has undergone fundamental changes: from the "gray" public catering walls, it "comes out" to attractive, comfortable cafes and restaurants with a rich set of delicious dishes.

The development of ethno-tourism in Yamal, the opening of new cafes and restaurants makes it necessary to develop and improve the national cuisine.

Taking into account the requirements and requests of employers in the program of professional modules, as an optional part, additional competencies for cooking were introduced, taking into account the traditions of the peoples of the Far North.

For graduates to be successful and in demand in the modern labor market, I must teach them how to study. Therefore, in my teaching activities I use elements of various technologies: differentiated teaching (tasks of various levels of complexity), student-centered learning, information and communication technologies (using educational electronic resources by profession, Internet resources, developing presentations for lessons), integrated lessons, technology of game methods, technology of project-based teaching (research work), health-preserving and game technologies, as well as pedagogy of cooperation.

Within the framework of the above educational technologies, I use non-traditional forms of lessons: lessons of independent activity, research, problem-solving, training lessons, lessons-seminars. I believe that the lessons of independent work form and develop the mechanisms of independence of students, assert the independent qualities of the individual.

Group-based lessons help teach teamwork. Each participant in group activities involuntarily becomes involved in joint work and is faced with a choice: either to do like everyone else, or to define his place, role and function in the team. For adolescents striving for self-affirmation among their peers, such self-determination in activity is of great importance. Experience shows that group work is especially effective if the teacher organizes the process of distributing educational tasks and has thought out the technology for discussing them in a team. It is the very process of discussing educational assignments that is perceived as if adults are consulting with students, asking about their attitude to what is happening and listening to their opinions. This situation helps learners to purposefully carry out the learning process and feel more confident.

Seminar is one of the forms of training that I use quite often. An indispensable requirement for him is the active participation of each student.

At the lesson-seminar, the formation of general educational skills and abilities determined by the program when studying the specified material is revealed, and the student must practically apply knowledge and skills not only in familiar, familiar, but also in new situations. I use the lesson-seminar to educate students' independence, form the ability to work with reference literature and develop monologue skills.

I believe that through the introduction of elements of the listed technologies, students develop professional and general competencies:

Understanding of the essence and social significance of your future profession;

Organization of their own activities, based on the goal and ways to achieve it;

Search and use of information necessary for the effective performance of professional tasks;

Skill to work in team.

The result of applying the above technologies is:

Improving the quality of students' knowledge, developing the abilities of each student,

The acquisition of the skill to independently organize their educational activities,

Enhancement of cognitive activity and creative activity of students,

Formation of personal qualities of students,

Formation of a conscious need in students to lead a healthy lifestyle.

As a result of this approach in teaching, absolute and high-quality performance in the subjects of the professional cycle remains stable throughout the course of study. The results of the state final certification show that the content and quality of graduates meet the requirements of the state educational standard of NGOs for the profession "Cook, Confectioner".

As a result of purposeful work, almost all of my graduates are employed in their profession, and some continue to receive education in higher educational institutions.

Bibliography:

1. Ibragimov GI, Ibragimova EM, Andriyanova TM Teaching theory: a tutorial / Ed. G.I. Ibragimova - M.: Humanities. Ed. Center VLADOS, 2011.

2. General and professional pedagogy: a textbook for students of pedagogical universities / Ed. V.D.Simonenko. - M .: Ventana Graf, 2005.

3. Federal state educational standard of primary vocational education by profession 260807.01 Cook, pastry chef