The basis of the profession of pastry chef is relatively simple: to prepare cakes and desserts. To do this, you need to know a certain set of recipes, types of technological equipment, sanitary norms and rules, and much more.

In a large enterprise, the range of responsibilities may be larger and include team management, communication with customers, and so on. So the confectioner is quite versatile and interesting job for those who decided to connect themselves with food production.

Places of work

It is conditionally possible to distinguish two main types of organizations where there is a position of a confectioner:

• catering establishments - restaurants, cafes, buffets, confectioneries, coffee houses, etc.;
• production of ready meals and semi-finished products - culinary shops, semi-finished products factories, kitchen factories, culinary shops of large supermarkets.

And those and others are definitely not getting smaller, so confectioners will always be in demand.

History of the profession

It is difficult to say when professional confectioners appeared, because people have always loved sweets: the Mayans used chocolate, the ancient Indians used sugar cane, the Egyptians learned how to make sweets from dates.

In Europe, the profession of a pastry chef as a specialized cook appeared at the courts of royalty and courtiers, and with the opening of private bakeries as commercial enterprises the profession of baker-confectioner also arose.

Responsibilities of a pastry chef

As a rule, the main official duties confectioners are:

• preparation and decoration of confectionery and bakery products;
• quality control finished products;
• participation in the preparation of the menu.

Depending on the level of the specialist and the specifics of the enterprise, the functions of a confectioner may include:

• drawing up technological maps;
• development of new types of products;
• selection of professional equipment for production and its maintenance;
• control of the working process of the confectionery shop.

Requirements for a confectioner

Usually the requirements for a confectioner are very simple:

• education (professional or short courses);
• work experience in the specialty;
• medical book.

Sometimes more skills and knowledge are required from a confectioner:

• experience with certain ingredients;
• team leadership skills;
• management experience technological process.

confectioner resume template

How to become a confectioner

Becoming a confectioner is quite simple - you need to get an education, and you can enter a vocational school or college after the 9th grade, and upon graduation, get the qualification of a confectioner of category 3.

You can just finish special courses, with the help of which you can figure out what a confectioner of a higher qualification does, and gradually reach the highest - 6th category.

To qualify for high positions in this area, it is worth getting a university diploma in the specialty "Technology of products and public catering".

Pastry chef salary

Level wages confectioner fluctuates around 20 - 70 thousand rubles a month. Minimum amounts are offered to production assistants or moulders.

The average salary of a confectioner is about 33 thousand rubles a month.

If you get higher education and work for several years in the field, you can count on a very decent income. For example, no one will answer the question of how much a confectioner in an elite restaurant earns - this is often already a trade secret. For example, some restaurants in Moscow are ready to pay confectioners even up to 200 thousand rubles.

Sweets can be prepared, managed, or sold. Anyone who makes money on them is called a confectioner. But we will talk specifically about the pastry chef - a person who turns food into sweet dishes with his own hands.

Description of the profession

If you make sweets at home and you think it's easy, don't think it will be just as easy at work. It is one thing to cook periodically for yourself and your loved ones, and quite another to do it daily for hundreds of people a day. There's a lot to learn:

• determine the quality of products and know by heart the terms and conditions of their storage (God forbid one of the restaurant visitors gets poisoned);
• know chemical composition, biological value and calorie content of products (the visitor may suffer from allergies or follow a non-standard diet - this must be taken into account);
• cook quickly and get along with professional kitchen appliances - oven, dough mixers, food processors;
• decorate products beautifully with the help of special ingredients (mastic, dyes, powdered sugar, fudge, marzipan) and special devices(confectionery bags, stencils, stacks, plungers, spatulas).

When you grow up to a pastry chef or sous pastry chef, you will also have to take on administrative and managerial functions: recruit and train a team of pastry chefs, keep track of food consumption, come up with and update menus, and draw up technological maps of dishes.

Get ready for physical activity. The pastry chef sits only during the break, and the rest of the time he is constantly on his feet. His hands do not rest for a second: either roll out the dough with a rolling pin, then finely chop or rub something, then turn it over in a frying pan or beat with a whisk in a bowl. And all this - in a hot room for 8-12 hours a day.

Where to study

To start working as a pastry chef, it is enough to graduate from a college or technical school with a degree in 01/43/09 "Cook, confectioner" or 02/43/15 "Cooking and confectionery business". There is no need to take exams, the competition is based on grades in the certificate. If you go to school after the ninth grade, college will take four years. If you go after the 11th grade - three years.

Along with the diploma, you will receive a third qualification category, which will allow you to work in the kitchens as an assistant pastry chef. Simultaneously with work, you will be able to improve your skills (either through courses or at the enterprise itself) and grow up to the last sixth grade, which gives you the right to be a chef, that is, the main one in the kitchen.

Another way to become a professional pastry chef is to go to college first, and then to a food school in one of these areas:

• Technology of production and organization of public catering;
• Food products from vegetable raw materials;
• Food products of animal origin.

After higher education, your knowledge will be wider, which means that your career can go faster and further. But these are all possibilities, not a guarantee. Both with secondary and higher education, one can remain out of work or, conversely, reach the very heights. It all depends on the passion for one's vocation and the ability to constantly learn new things at work itself, at advanced training courses, internships with famous culinary specialists, master classes, professional competitions.

There is a third way: do not go to college, but immediately go to get a higher education in the field of food technology. The disadvantage of this path is that you will not have the practical skills of a cook. You will have a lot of knowledge about food, but not the ability to cook it. You will be gladly accepted in production as a junior technologist or assistant administrator of a restaurant. But if you want to be a pastry chef, you will have to additionally take refresher courses or professional retraining. Some employers will take even without courses, but they will definitely test your ability to cook tasty and on time.

Here are some colleges where you can get a pastry chef profession:

• First Moscow educational complex, Moscow;
• Service Industry College No. 32, Moscow;
• College of Food Technologies, St. Petersburg;
• College of Culinary Excellence, St. Petersburg;
• Technical school of the food industry and services "Culinary", Yekaterinburg;
• Novosibirsk Lyceum of Nutrition, Novosibirsk;
• International College of Service, Kazan.

And these are some universities that have areas of training related to technology and organization of public catering:

• Moscow State University food production;
• Russian State Agrarian University - Moscow Agricultural Academy. K.A. Timiryazev, Moscow;
• Saint Petersburg University information technologies, mechanics and optics "ITMO";
• Saint Petersburg politechnical University Peter the Great;
• Novosibirsk State Technical University;
• Nizhny Novgorod State Engineering and Economic University;
• Volgograd State Agrarian University.

Responsibilities and salary

Each pastry chef in a large restaurant has his own stage of preparation. Cases are distributed depending on the qualifications of the employee.

1st-2nd category. First-year college students have the first rank. In the kitchen they wash dishes, cut ready dough, deliver semi-finished products to senior colleagues, fill pastry bags and syringes with creams, control the operation of the equipment.

Having passed the exam during training, college students receive a second rank. In the kitchen, they are already allowed to prepare creams and syrups, make simple semi-finished products, and cut biscuits.

3rd–4th category. Yesterday's college graduates themselves make simple desserts and pastries, prepare toppings (except for the most complex ones), knead ordinary dough, cover cakes and pastries with chocolate, cream or fruit.

Having passed the qualification test for the fourth category, confectioners can already be fully responsible for floury sweets: cookies, rolls, muffins, cakes. They are also trusted to match creams by color and make simple decorations for cakes.

5th category. At this level, pastry chefs are responsible for preparing custom custom cakes; supervise the preparation of sweets; level, coat and decorate complex desserts.

6th category. This is the pinnacle of confectionery craftsmanship on the qualification scale. Such cooks are engaged in highly artistic products for holidays and solemn events, supervise the work of junior colleagues. They can come up with recipes and cooking technologies themselves, as well as select materials for decoration with their own hands.

Compliance with the category and duties is not strict. It all depends on the size of the establishment, the degree of automation of the kitchen, the goals of production. Somewhere one person can cope with all the duties, and somewhere dozens of people conjure over sweet dishes. If an employee has the sixth grade, he can also perform the functions inherent in lower grades. A highly qualified confectioner can even take over the entire piece - from whipping dough to making chocolate figurines.

The higher the rank and position, the more the pastry chef is included in duties that are not directly related to cooking. The pastry chef can deal with personnel issues, negotiate with food suppliers, keep material and financial records, and even develop the concept of a restaurant.

Do not think that the development of a pastry chef ends when you receive a certificate of higher qualification. It’s just that at such heights it’s already impossible to measure skill with a “ruler”. This is where more subtle indicators come into play - the demand in the labor market and the reputation of the confectioner in professional circles.

For the same reason, it is impossible to measure the salary of the most sought-after pastry chefs. You will not find vacancies of this type anywhere: “A pastry chef is required in the Turandot restaurant, the salary is 200 thousand rubles.” If such an announcement ever appears, then certainly without specifying the salary. As a person sells himself, so be it, and even an elite institution, in case of interest, will be able to buy it for any money. So 200 thousand a month is possible.

But in most restaurants and coffee houses, salaries are an order of magnitude lower. We analyzed the job offers on hh.ru and this is what we got.

As of December 2017, pastry chefs and pastry chefs in Moscow earn 62.5 thousand rubles. The largest offer is 100 thousand rubles.

If we talk about the profession of a pastry chef in general - not only about chefs, then here's what the average salaries look like in three regions of Russia:

• Moscow - 47 thousand rubles;
• St. Petersburg - 38 thousand rubles;
• Krasnodar Territory - 35 thousand rubles.

The highest salaries are offered by restaurants, and the lowest by the confectionery departments of supermarkets and factories.

Employment

In factories and supermarkets, the process of making sweets is more standardized - there is almost no place for creativity. Recipes come up with technologists, and cooks only carry out prescribed in technological maps and prescription steps. If you want to realize yourself as a pastry chef of haute cuisine, after graduation, you better head for restaurants.

While studying, collect a portfolio, try to study well and participate in all student competitions - this will show employers that you are passionate about the profession, and not just want to earn extra money. Be prepared that during the interview you will be given an aptitude test and asked to cook something.

Amazing sweets, never-before-seen confectionery products with an excellent and unforgettable taste, amazing cakes with unique decorations and a sea of ​​taste and visual pleasure - these are the creations of people of a special profession. It's about about confectioners, or pastry chefs. This is a profession, the representatives of which seem to the kids to be wizards and magicians. But few people know how much work, skills, knowledge and practice it takes to be called a confectioner and create delicious beauty and wonderful products.

Profession pastry chef

There is an opinion that in order to master this specialty, you need to have certain inclinations, talents from birth. And it has a right to exist. If a person feels proportions, memorizes recipes, has excellent taste, then with the help of the necessary education, he will only bring his skills to perfection. And the most important quality of such a person is that he must love to cook and create masterpieces. A pastry chef must be in perfect health. Workplace is a very hot room with high humidity. You constantly have to work at a frantic pace and be on your feet all the time. The confectioner should not suffer from diseases of the musculoskeletal system, of cardio-vascular system, respiratory organs, and he should not be allergic to food products. That is why he has to undergo a medical examination every year.

Education and ranks

As in all professions, performing various training and practical programs during educational courses or refresher courses, a pastry chef has the opportunity to increase his rating up to six digits. What is it for? With the help of categories, you can determine the qualifications and level of skills of a representative of this profession. After graduation educational institution(school) a person receives an initial vocational education and the qualification of "confectioner-technologist" (third or fourth category). But to get a diploma, a knowledge test is required. This opportunity gives industrial practice. The pastry chef must demonstrate what he has achieved during his studies. Levels can be increased in the course of work or qualification courses. For example, if you graduate from the University of Food Technology, you can get the highest grade.

Skills

Making sweet desserts is part of such a field human activity like cooking. The pastry chef is obliged to competently, correctly and quickly handle working devices at a professional level: microwave ovens, dough mixers, food processors, electric meat grinders. But still, such a specialist does most of the things manually, for example, he designs confectionery products, creates certain ingredients. In addition, a representative of this profession must have a taste and visual memory, be neat, punctual, responsible and pragmatic, and also have physical endurance, because, as already mentioned, you need to work and make decisions in hot rooms (the pace is very high).

Studying helps to develop these qualities, and after completing an educational institution, practice. A pastry chef must learn many techniques while working, including improvisation. But given skill comes with age and experience. With all the above skills, the confectioner has every chance to take an excellent position in some enterprise for the production of dessert dishes. If there is also a higher education, for example, a graduated university of food production, then it’s generally wonderful!

What knowledge should a representative of this profession have?

The pastry chef must be proficient in the production technology of products and finished products, thoroughly know the recipe of the produced delicacies, their calorie content, biological value, the terms and conditions of storage of ingredients and finished products, hygiene standards, signs and organoleptic methods for determining the good quality of products, techniques, methods and sequence of execution heat treatment, rules for the sale and release of finished products, rules for the operation of technological equipment, production equipment, tools, utensils, etc.

Where can you work?

Anywhere! The profession of a pastry chef is very much in demand today. You can get a job in a factory or factory for the manufacture of sweets or other confectionery. It is also possible to work in private restaurants, cafeterias, sweet shops. But there are cases, and in our time it happens quite often, that bakers-confectioners open their own cafes, restaurants or shops and run a business for the production and sale of confectionery. In such a profession, the main thing is not only to cook correctly and competently, but also to decorate the manufactured products beautifully and harmoniously. After all, it is this element (design and decoration) that is important for buyers and customers.

What exactly does a chef create?

With his own hands, he makes confectionery, which, depending on his imagination and skills, can take the form of masterpieces of art. Ordinary people do not distinguish between different types sweets. But this ordinary people, and every confectioner knows what types of desserts are divided into. These are products that contain a huge amount of sugar in their composition, have a very pleasant taste and smell. At the same time, they have very high speed digestibility by the human body. Flour is used in making desserts. different origin, eggs, milk, yeast, sugar, honey, nuts, cocoa and other ingredients. Depending on what is used to prepare sweet foods, confectionery products are divided into flour (wheat, corn, rice, oat flour, etc.) and sugary. And even if the product consists of components of both types, all the same, given their role, it is attributed to one or another type. The group of flour sweets includes such as cakes, waffles, cookies, pies, gingerbread and more. The group of sugary delicacies includes a variety of jellies, jams, mousses, creams, grilled meats, marshmallows, soufflés, halva, chocolate and more.

Finally

So, from the article you learned that a pastry chef is a person with physical stamina and excellent health, he knows and knows how to create a sweet or dessert according to the recipe (having previously determined the taste and type of the product), and if you have the necessary practice, add its zest in a confectionery product or even correct, improve the recipe for its preparation.

Today I am starting a series of articles that many of you, my dear readers, have been waiting for - "Preschoolers about professions." Confectioner - The profession is interesting and attractive for most kids. Which of us in childhood did not dream of being a confectioner and eating a lot of sweets? Today you will learn a lot about this profession: who invented raisin buns the way confectioners make them, look fascinating funny film for kids about a pastry shop! Also do developmental tasks for the development of thinking of the baby and speech games! And of course you will find poems and pictures about the profession of a pastry chef! All this in this article! I wish you interesting discoveries!

Preschoolers about professions - confectioner: educational games and tasks for children

There is an opinion that familiarization of preschoolers with professions is reading stories about the work of adults. But the kid will quickly forget the stories he read, but personal experience remembers for a long time. Therefore, introducing preschoolers to professions, we will first of all use the child’s personal life experience. We will try to make the kids first try to find the answer to the questions themselves, and then they would supplement their knowledge new information. That is why you will not find here a “serious and big” story about the profession of a confectioner, but you will find a whole series of exciting educational tasks for kids! Good luck!

Who makes the buns? Preschoolers about the profession of a confectioner

Ask the child if he knows where the buns in the store come from? Who bakes them? Most likely, the child will answer that he bakes buns cook. Fix it. This person is by profession confectioner.

Invite the child to listen to two poems and guess What is the difference between the professions of a cook and a confectioner.

Cook cooking for kids
Soup, potatoes, meatballs.
Cooking porridge-semolina
Salad with sour cream.

I'll bake pies
And carpets, and horns.
This is the gift I have:
I confectioner- cook.

What does a chef prepare and what does a pastry chef prepare? (The confectioner prepares sweet buns, cookies, gingerbread, cakes, pastries, cheesecakes, sweets, buns ... The cook prepares porridge, salads, main dishes, compote, meatballs ...)

Find the chef and pastry chef in the picture.

Guess my riddle

Walks in a white cap

with a ladle in hand

He cooks dinner for us

Porridge, cabbage soup and vinaigrette.

Who is this - a cook or a confectioner? Why?

Look at the picture.

• What does a pastry chef put on before work? Why does a confectioner need a dressing gown and a cap on his head? (The cap is needed to cover the hair, otherwise the hair can get into the baking. An apron or a bathrobe is needed to protect clothes, because something can get on it and ruin it. Another apron or bathrobe is needed so that dirt, dust, threads from clothes do not got into the food).

• Why is a chef's and pastry chef's dressing gown always light and never dark? (The dressing gown must be clean so that dirt does not get into the food. Dirt is not visible on a dark dressing gown. Therefore, the cook and pastry chef always have snow-white clothes)

What does a confectioner bake, or what kind of buns and pies are there?

Pie. What word does the name of the pie sound like? (To the word “unfasten, unfasten”) Such pies are called pies because they have an open center from which the filling looks out. It's like the pie has popped open.

Sayka. Oval bun. There may be several "sticky" to each other.

Bagel. Look at the bagel. Why do you think people named this bun that way? (similar in shape to a horn)

Bun. The name of the bun "bun" comes from the word "flatten". Remember how you flatten a plasticine ball into a cake? This bun is flat, like it's been flattened. That's why they call her a bun.

And the braid is interlaced when cooked. Have you already guessed how it is woven? You can weave like a pigtail, you can twist the ends in a different way. You can try to make a plasticine braid. Try to invent your own way of weaving braids.

Cheesecake. What shape is the cheesecake? That's right, it's always round. Did you ride a cheesecake down a hill in winter? Or seen how others ride? What is the similarity of a cheesecake for rolling down a hill and a cheesecake - a bun?

Donut. Round fried sweet pie. Sometimes it is also called a donut. Have you already guessed why? He is lush. plump.

Pastry profession. Educational games

In games, a preschooler learns to creatively use the knowledge about the profession that he has received.

1. The game "The Fourth Extra"

Find the extra picture. Explain why it is superfluous (a picture that is not related to the profession of a confectioner will be superfluous in this game). How can you call everything that is shown in the pictures, in one word? (food)

Card 1.

Card 2.

Card 3.

2. Game "Guess"

This game can be played with a child 6-7 years old and older. They play it like that. The host talks about himself on behalf of some product. For example, on behalf of flour, he talks about how it was made, how it was packaged, how people will use it, what the confectioner will do with it. And the rest of the players guess on behalf of which product the presenter spoke. Very exciting game but difficult for children. Children play it when they hear interesting and funny samples of adult stories. Usually the most interesting stories dads invent, not moms!

How do confectioners work? Journey to the pastry shop

And now you will find a funny cartoon about the work of confectioners. You will see how buns are baked in a real factory. And you will also learn a story about a famous Russian confectioner and about the one who invented buns with raisins.

Preschoolers can't get into a real pastry shop, so the opportunity to find yourself in it thanks to a video is an opportunity not to be missed! All this must be seen with your own eyes!

The video and the cartoon are so interesting and funny that I strongly advise everyone to watch it, even adults - you will learn a lot of new things and get a boost of optimism and good mood! Enjoy watching!

Speech games about the work of a confectioner

Speech exercise for developing the ability to form new words from known words - “What is the filling”

Have your child come up with different stuffing for pies and buns. If you have a toy Carlson or Winnie the Pooh or another toy sweet tooth, then you can invite your child to come up with treats for him.

So, we begin to “bake pies”, i.e. with the movements of the palms we depict how we sculpt pies. While we sing:

I bake, I bake, I bake

All the kids have a pie.

I will give Winnie the Pooh

I'll treat you to pies.

As the first pie was blinded, we begin to discuss its filling. You start, and the child finishes: “Look what a pie I got - it has strawberry filling - strawberry. And here's another. I put lingonberries there - there is lingonberry filling in it. And what kind of filling did you get pies with?

Offer the baby: “Let's bake different pies. We put a peach here, and the filling will be - ... we pause so that the baby finishes the word (peach), and here we put an apricot. The filling turned out - ... (apricot). And what other stuffing can we come up with?

History of the profession

Cooking is the oldest branch of human activity. Over the centuries, mankind has accumulated vast experience in the field of food processing and cooking. The profession of a cook has developed along with civilization, so we can say that this is the oldest profession. As soon as the cavemen tamed the fire and began to fry the meat on the fire, they quickly found out which of the tribesmen the mammoth turns out to be tastier and juicier, and began to trust this important mission only to him. Thus the first chef was born. In the further course of history, the profession of a cook was embodied in the provision of personal cooking services for rich and noble people, and only with the development of the restaurant business did this profession become widespread.

The origins of modern cuisine are rooted in Ancient Greece, Rome. On the island of Paros, the ancient Greeks erected a monument to the healer Aesculapius. His faithful assistants were depicted next to him: Hygiene, the patroness of health, and Kulina, the goddess of kitchen art. Rumor has given Kulina the name of the tenth muse. The Romans called the muse Cooking. Cooking studies the technological processes of preparing tasty and high-quality food containing all the necessary nutrients.

About the profession

All over the world, interest in nutrition is growing every year. Science deals with issues of product compatibility, separate nutrition, nutritional supplements, children's and diet food. Russian chefs sacredly kept the traditions of folk cuisine, which served as the basis for professional excellence.

In a catering establishment, the central place belongs to the cook. The quality of the prepared dishes also depends on his qualifications, professional skills, education and spiritual qualities.

In the confectionery shop, the central place belongs to the confectioner. A confectioner is a confectioner. The quality of the prepared products depends on his qualifications, professional skills, education. This is achieved not only by a correctly conducted, scientifically substantiated technological process, but also by the ability to use natural features raw materials. A lot depends on taste and artistic features confectioner.

The social significance of the profession in society

In the 90s of the last century, public catering enterprises began to develop rapidly, and there was an urgent need for professionals in the art of cooking. In addition, the owners of cafes and restaurants have noticed that the success of the institution largely depends on the skill of the chef, on the variety, exclusivity or exoticism of the dishes offered. This profession has gained particular importance in our age of speed and transience of life. People who are focused on career and success cannot and do not have time to cook at home. Therefore, lunches, business lunches, dinners are a ubiquitous phenomenon. And not every person has the opportunity to eat at home, for example, national dish any country, taste the masterpieces of exotic cuisines. And if we remember that food for a person is not only a source of energy and nutrients, but also of great taste pleasure, it will become clear that a person who can give food a delicious taste, aroma and appearance will be in great demand for his services. In addition, do not forget that cooks are required not only in cafes and restaurants, but also in institutions such as kindergartens, schools, hospitals.

Today the profession of a cook is one of the most demanded in our country, especially in the capital and major cities. According to the latest statistics, there are more than 3,000 restaurants and about 8,000 cafes, bars, fast foods, etc. operating in Moscow. And experts say that there should be at least 12,000 restaurants alone. A qualified chef can expect an average salary of 500-700 dollars a month, a chef in a good restaurant receives up to 2,500 dollars.

In today's Russia, as in pre-revolutionary times, the demand for personal chefs has reappeared. Specialist working in private company and preparing for its employees, often receives a fairly high salary, which does not depend on his experience and rank, but is determined solely by real abilities. The amount of remuneration can be much more than in a restaurant or cafe, due to constant premiums, bonuses, if the management really likes the dinners. IN modern Russia wealthy people consider it prestigious and fashionable to have a personal chef not only in the office, but also at home. The work of a home cook, as a rule, is paid very well.

Despite all the advantages of working in a company or as a personal chef for a businessman, real masters prefer the difficult, troublesome service as a chef in a restaurant. Where every evening the hall is filled with fans of his culinary talent and often connoisseurs of the unique culinary art for an encore ask to invite the chef to their table to personally thank him for the pleasure he delivered. And at the banquet tables, laden with marvelous dishes, in anticipation of pleasure against the backdrop of amazing dishes, guests are photographed for memory.

Mass character and uniqueness of the profession

The profession of a cook is unique in its own way. Although, some people do not perceive it as such, believing that there is nothing complicated in the art of cooking: you just need to combine the ingredients, and the oven itself will bring the dish to condition. And who doesn't know how to cook these days? Anyone could be a chef! However, it is not. In this case, the main thing is talent, a sense of taste, and imagination. On the one hand, this profession requires meticulous accuracy, on the other hand, the presence of a creative streak in order to come up with original recipe or exquisite decoration of the dish. The sense of smell and subtle taste sensations will help the chef to reach heights in his career. Also, good cook must be attentive, accurate, organized, must have a good memory.

The specifics of the profession

The advantages of this profession include the fact that the work of a cook is in great demand and there is always an opportunity stable income. Moreover, it is possible career, which provides for development from a chef's assistant to a chef in a prestigious establishment.

The disadvantages include the fact that the work of the cook, in essence, is quite difficult. Sometimes you have to work in the evening and at night in a state of constant composure and attentiveness. In addition, in order to work in a hot kitchen, you need to be in good health.

We think that we have convinced you that the profession "Cook, pastry chef" is not only in demand and well paid, but also very interesting, and most importantly, delicious. Our school has all the conditions for the successful mastery of it.

Place of work:

Students are given the opportunity to apply their knowledge in cafes, restaurants, bars and canteens of the city. Many already during the practice find a future job.

Personal qualities:

A chef must have an aesthetic taste, imagination, creative inclinations, otherwise he will not go further than sandwiches and scrambled eggs.

REQUIREMENTS FOR THE RESULTS OF MASTERING THE PROGRAM FOR THE TRAINING OF SKILLED WORKERS AND EMPLOYEES

1. A graduate who has mastered PPKRS must have general competencies including the ability to:

• OK 1. Understand the essence and social significance future profession show a sustained interest in it.
• OK 2. Organize their own activities, based on the goal and ways to achieve it, determined by the head.
• OK 3. Analyze the working situation, carry out current and final control, evaluation and correction of their own activities, be responsible for the results of their work.
• 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.
• OK 7. Perform military duty, including using the acquired professional knowledge (for boys) *

2. A graduate who has mastered PPKRS must have professional competencies corresponding to the types of activity: Cooking dishes from vegetables and mushrooms.

• PC 1.1. Perform primary processing, cutting and shaping of traditional types of vegetables and fruits, preparation of spices and seasonings.
• PC 1.2. Prepare and arrange basic and simple meals and side dishes from traditional types of vegetables and mushrooms.

Preparation of dishes and side dishes from cereals, legumes and pasta, eggs, cottage cheese, dough.

• PC 2.1. Prepare grain products, fats, sugar, flour, eggs, milk for cooking and side dishes.
• PC 2.2. Prepare and decorate 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 dishes from eggs and cottage cheese.
• PC 2.5. Prepare and decorate simple flour dishes from dough with minced meat.

Preparation of soups and sauces.

• PC 3.1. Prepare broths and decoctions.
• PC 3.2. Prepare simple soups.
• PC 3.3. Prepare individual components for sauces and sauce semi-finished products.
• PC 3.4. Prepare simple cold and hot sauces.

Cooking fish dishes.

• PC 4.1. To process fish with a bone skeleton.
• PC 4.2. To prepare or prepare semi-finished products from fish with a bone skeleton.
• PC 4.3. Prepare and decorate simple fish dishes with a bone skeleton.

Cooking meat and poultry dishes.

• PC 5.1. Prepare semi-finished products from meat, meat products and poultry.
• PC 5.2. Processing and preparation of basic semi-finished products from meat, meat products and poultry.
• PC 5.3. Prepare and decorate simple dishes of meat and meat products.
• PC 5.4. Prepare and decorate simple poultry dishes.

Preparation of cold dishes and snacks.

• PC 6.1. Prepare sandwiches and deli in portions.
• PC 6.2. Prepare and decorate salads.
• PC 6.3. Prepare and decorate simple cold appetizers.
• PC 6.4. Prepare and decorate simple cold dishes.

Preparing sweet foods and drinks.

• PC 7.1. Prepare and decorate simple cold and hot sweet dishes.
• PC 7.2. Prepare simple hot drinks.
• PC 7.3. Prepare and serve simple cold drinks.

Preparation of bakery, flour and confectionery products.

• PC 8.1. Prepare and arrange simple bakery products and bread.
• PC 8.2. Prepare and decorate basic flour confectionery.
• PC 8.3. Prepare and decorate cookies, gingerbread, gingerbread.
• PC 8.4. Prepare and use in the design of simple and basic finishing semi-finished products.
• PC 8.5. Prepare and arrange domestic classic cakes and cakes.
• PC 8.6. Prepare and decorate fruit and light fat-free cakes and pastries.