Nutritious food provides a person with normal development, growth, full-fledged activity, helps adapt to changing conditions and the influence of the external environment, fight infections, and ensures active longevity. That is why the development of scientific fundamentals of nutrition, expansion of the range of food products and improvement of their quality is very relevant.

The subject of the course "Technology of public catering products" is the technology of semi-finished products and finished culinary products in public catering establishments; physical, chemical and biochemical processes occurring in products during culinary processing; methods of controlling technological processes in order to obtain high quality culinary products.

The objective of the course is to systematically familiarize future process engineers with all the stages, methods and techniques of processing products and the physical and chemical changes occurring in them, as a result of which they acquire new organoleptic properties inherent in the finished culinary product.

Interdisciplinary connections with other disciplines. The basis for studying the discipline is the knowledge acquired by students while studying general education and a number of related general technical and special disciplines.

During the processing of products and the production of finished products, a number of chemical processes occur: hydrolysis of disaccharides, caramelization of sugars, oxidation of fats, etc. Most culinary processes are colloidal: coagulation of proteins (when heating meat, fish, eggs), obtaining stable emulsions (many sauces) , obtaining foam (whipping cream, egg whites, etc.), aging jellies (staling baked goods, porridges, separating liquids from jelly, jelly), adsorption (clarification of broths). Knowledge of chemistry is necessary to manage numerous processes in food preparation and control the quality of raw materials and finished products.

Data on the composition and consumer properties of products that a student receives while studying a course in commodity science of food products allows a technologist to correctly solve the problem of rational use of raw materials and serve as important criteria for justifying and organizing technological processes.

Recommendations of nutritional physiology are necessary for organizing a balanced diet. They take into account the needs for essential nutritional factors of various population groups and make it possible to differentiate the use of products. Academician I.P. Pavlov said that physiological data put forward a new point of view regarding the comparative value of nutrients. It is not enough to know how much protein, fat, carbohydrates and other substances are contained in food. It is practically important to compare different forms of preparation of the same food (boiled and fried meat, hard-boiled and soft-boiled eggs, etc.).

The most important indicator of food quality is its safety for the consumer. Knowledge and adherence to the rules of food hygiene and sanitation ensure the production of sanitary products and allow the establishment of a strict sanitary regime in public catering establishments.

Processing of raw materials and preparation of culinary products are associated with the operation of complex mechanical, thermal and refrigeration equipment, which requires the technologist to have knowledge acquired in a cycle of technical disciplines.

The discipline "Technology of public catering products" is directly related to such disciplines as economics of public catering and organization of production and service. The study of these disciplines is an indispensable condition for the proper organization of production and increasing its economic efficiency, rational use of material and technical resources and labor resources, and reducing production costs. Catering specialists constantly communicate with consumers, and the organization of service depends on their general culture, knowledge of psychology, and ethics.

Catering enterprises receive from food industry enterprises not only raw materials, but also semi-finished products of varying degrees of readiness. Food industry enterprises have workshops for the production of culinary products suitable for direct consumption: chips, ready-made sauces (mayonnaise, ketchup, etc.), soup concentrates, meat, fish, vegetable culinary products, frozen meals, etc. Introduction with technologies used in the food industry, with special types of equipment will allow to improve technological processes in public catering establishments.

Food preparation technology is based on the achievements of nutrition science, on the traditions of folk cuisine, and the experience of professional chefs

MINISTRY OF LABOR, EMPLOYMENT AND

SOCIAL PROTECTION OF THE REPUBLIC OF TATARSTAN

STATE AUTONOMOUS EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION

"NABEREZHNOCHELNY STATE TRADE AND TECHNOLOGICAL INSTITUTE"

(SAOU VPO NGTTI)

TECHNOLOGY OF PUBLIC FOOD PRODUCTS

260800 “Product technology and organization of public catering” (260501.65 “Technology of public catering products”)

Naberezhnye Chelny

Technology of public catering products: Guidelines for completing coursework for students of specialty 260501.65 “Technology of public catering products” / Compiled. - HE. Rybalovleva, Naberezhnye Chelny, NGTTI, 2012, 61 p.

The methodological recommendations are aimed at students studying in specialty 260800 “Product Technology and Catering Organization” (260501.65 “Technology of Catering Products”) and contain assignments for course work, instructions for completing and preparing course work, a list of recommended sources.

Reviewers:

Published by decision of the Educational and Methodological Council of the Naberezhnye Chelny State Trade and Technological Institute

© Naberezhnye Chelny State

trade and technology institute,

year 2012. Content

Introduction

The educational discipline “Technology of public catering products” is a special discipline that establishes the basic knowledge for obtaining professional skills in the specialty 260800 “Technology of products and organization of public catering” (260501.65 “Technology of public catering products”).

The purpose of the discipline is to study the fundamentals of technology for preparing public catering products; formation of practical skills and abilities in the preparation of culinary products; ensuring high quality of products, their safety for the life and health of consumers; understanding the need to conduct technological processes from the standpoint of modern ideas about the rational use of raw materials.

As a result of studying the discipline, the student must

know:

Domestic and international standards and norms in the field of public catering technology;

Changes in nutrients during heat and refrigeration processing and storage;

Factors influencing the quality of semi-finished and finished food products;

Requirements for the quality and safety of raw materials, semi-finished products and finished products;

The procedure for developing regulatory documentation using innovative technologies.

be able to:

Calculate the modes of technological processes using reference literature, select the right technological equipment and perform calculations of the main technological processes of food production;

Use standards and other regulatory documents in the assessment, quality control and certification of food products and products of food enterprises;

Carrying out standard tests to determine the physical-mechanical and physical-chemical properties of the raw materials used, semi-finished products and finished food products;

Analyze the causes of defects and defective products and develop measures to prevent them;

Formulate an assortment policy and develop a production program for food enterprises;

Develop regulatory documentation for food products taking into account modern achievements in the field of technology and engineering;

Implement a system for ensuring the quality and safety of food products and operate technological equipment in the production of food products.

own:

Methods for calculating the need of a food service enterprise for raw materials, depending on its seasonality and condition;

Methods for preparing recipes and diets using computer technology;

Practical skills in developing regulatory and technological documentation taking into account the latest achievements in the field of innovative food production technologies.

Students acquire initial professional knowledge and skills in practical and laboratory classes.

The student completes the course work at the final stage of studying the discipline “Technology of Catering Products”, during which training is provided in the application of acquired knowledge and skills in solving complex problems related to the field of professional activity of future specialists.

Completion of course work is aimed at developing the following competencies:

Table 1 – formulation of competencies

	Statement of competence
	the ability to use technical means to measure the basic parameters of technological processes, the properties of raw materials, semi-finished products and the quality of finished products, organize and implement the technological process of food production
	determination of priorities in the field of food production, readiness to justify the adoption of a specific technical solution when developing new technological processes for food production; select technical means and technologies taking into account the environmental consequences of their use
	organization of document flow for production at a food enterprise, the ability to use regulatory, technical, technological documentation in food production conditions
	ability to conduct research using a given methodology and analyze the results of experiments
	able to study and analyze scientific and technical information, domestic and foreign experience in food production
	ability to measure and write descriptions of experiments performed, prepare data for reviews, reports and scientific publications; mastery of statistical methods and means of processing experimental data from studies carried out

Bars have become an integral part of any person's life. There is a wide variety of food and drinks served in restaurants and cafes. When visiting such establishments, a person wants to enjoy deliciously prepared food. The ability to cook beautifully, decorate food and drinks, and set the table is also important. In order to succeed in the restaurant business, you need to know the technology for preparing certain dishes and drinks.

Catering technology is exactly what is needed to understand all the intricacies of the restaurant business, food preparation and service culture.

The technology of public catering products, of course, includes a complex of disciplines. First of all, these are the technology and rules for preparing various dishes. In turn, the technology of preparing culinary dishes implies knowledge of various methods of processing products and recipes, ingredient standards, cooking cost standards, as well as ready-made dishes.

The next important aspect, which includes the technology of catering products, is the technical equipment of the process of preparing food and drinks. A specialist in this field must know food preparation and be able to operate equipment correctly and efficiently.

Quality control of prepared culinary products has a special place in nutrition. It is also unacceptable to allow food to spoil, as this will ultimately affect the profitability of the restaurant business. The technology of public catering products, in addition to all of the above, also includes a culture of customer service.

After all, the atmosphere of a restaurant or cafe, and, therefore, the attitude of customers towards it, largely depends on how beautifully and correctly the table is set, as well as on the form in which the prepared food and drinks are served. Service personnel must comply with all rules of etiquette and politeness when communicating with customers.

A specialist in such a field as technology of public catering products must, of course, have skills and abilities, and use them in his professional activities in organizing public catering and cultural services to the population.

Responsibilities of a food service technologist include:

• Use of modern methods and technologies for preparing food and drinks;
• Development and implementation of optimal production modes in modern public catering establishments;
• Development of work procedures, standards of labor and material costs for preparing food and drinks;
• Carrying out work to optimize production processes and reduce;
• Monitoring compliance with technical discipline in all areas of work, as well as the correct operation of the equipment used;
• Monitoring compliance with sanitary and hygienic standards during production, as well as compliance with safety regulations during work;
• Constant control of the quality of food and drinks, as well as the ingredients used for their preparation;
• Studying and applying international experience in the provision of services in public catering establishments.

Only by professionally carrying out your activities in the field of providing public catering services to the population can you achieve success. After all, it is necessary to remember that the client is always right, and you need to try not only to feed the person, but also to leave a pleasant impression about yourself.

Approved

by order of the Ministry of Education

and science of the Russian Federation

FEDERAL STATE EDUCATIONAL STANDARD OF HIGHER EDUCATION

LEVEL OF HIGHER EDUCATION MASTER'S DURATION - DIRECTION OF PREPARATION

04/19/04 PRODUCT TECHNOLOGY AND ORGANIZATION

CATERING

I. SCOPE OF APPLICATION

This federal state educational standard of higher education is a set of requirements mandatory for the implementation of basic professional educational programs of higher education - master's programs in the field of study 04/19/04 Product technology and catering organization (hereinafter referred to as the master's program, field of study).

II. ABBREVIATIONS USED

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

OK - general cultural competencies;

GPC - general professional competencies;

PC - professional competencies;

FSES VO - federal state educational standard of higher education;

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

III. CHARACTERISTICS OF THE DIRECTION OF TRAINING

3.1. Receiving education under a master's program is allowed only in an educational organization of higher education and a scientific organization (hereinafter referred to as the organization).

3.2. Training in the master's program in the organization is carried out in full-time, part-time and part-time forms of study.

The volume of the master's program is 120 credit units (hereinafter referred to as credit units), regardless of the form of study, the educational technologies used, the implementation of the master's program using a network form, the implementation of the master's program according to an individual curriculum, including accelerated learning.

3.3. Duration of education for the master's program:

full-time study, including vacations provided after passing the state final certification, regardless of the educational technologies used, is 2 years. The volume of a full-time master's program, implemented in one academic year, is 60 credits;

in full-time or part-time forms of education, regardless of the educational technologies used, it increases by no less than 3 months and no more than six months (at the discretion of the organization), compared to the period of obtaining education in full-time education. The volume of the master's program in full-time or part-time forms of study, implemented in one academic year, is determined by the organization independently;

when studying according to an individual curriculum, regardless of the form of study, it is established by the organization independently, but not more than the period for obtaining education established for the corresponding form of study. When training individuals with disabilities according to an individual curriculum, the organization has the right to extend the period by no more than six months compared to the period established for the corresponding form of training. The volume of a master's program for one academic year when studying according to an individual curriculum, regardless of the form of study, cannot be more than 75 z.e.

3.4. When implementing a master's program, an organization has the right to use e-learning and distance learning technologies.

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

3.5. Implementation of the master's program is possible using a network form.

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

IV. CHARACTERISTICS OF PROFESSIONAL ACTIVITY

GRADUATES WHO HAVE COMPLETED THE MASTER'S PROGRAM

4.1. The area of ​​professional activity of graduates who have completed the master's program includes:

processing, processing and storage of food raw materials at food enterprises;

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

control over the effective activities of food enterprises;

control over the quality and safety of raw materials and finished products at food enterprises;

design and reconstruction of catering establishments, culinary workshops for the production of semi-finished products;

scientific research of food products and development of new high-tech food production.

4.2. The objects of professional activity of graduates who have completed the master's program are:

food raw materials of plant and animal origin, food products for various purposes, technological processes of their production;

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

catering establishments of various types, specialized workshops with culinary production functions, product quality testing centers, certification bodies, research institutes.

4.3. Types of professional activities for which graduates who have completed the master's program are prepared:

production and technological;

organizational and managerial;

scientific research;

marketing;

design

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

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

focused on research and (or) pedagogical type (types) of professional activity as the main (main) (hereinafter referred to as the academic master's program);

focused on production-technological, practice-oriented, applied type(s) of professional activity as the main(s) (hereinafter referred to as the applied master's program).

4.4. A graduate who has mastered the master's program, in accordance with the type(s) of professional activity on which the master's program is focused, is ready to solve the following professional tasks:

control and management of the activities of the food enterprise and the effective implementation of operational production plans;

development of requirements for automation, reporting and document flow systems;

providing the production process with financial and material resources;

development of requirements for the quality of raw materials, finished products and production;

requirements for the procedure for quality control and safety of food products supplied from food suppliers and for our own products;

risk assessment in the field of quality and safety of production products;

development and evaluation of the effectiveness of procurement policies of food enterprises;

setting requirements for the interaction of logistics processes with other business processes of the enterprise, assessing the effectiveness of the financial, accounting, investment and credit policies of the food enterprise;

establishing requirements for the composition, content and forms of financial plans in the activities of the enterprise;

setting requirements for the automation system, reporting system and document flow;

taking into account the influence factors of the external, operational and internal environment when forming the development strategy of a food enterprise;

development of enterprise policy, formation of strategic development plans;

coordination of plans for the activities of departments to implement the strategy, approval of plans for implementing the strategy and assessment of their effectiveness;

monitoring and controlling one’s own actions in implementing the development strategy of a food enterprise;

increasing the efficiency of food enterprises through the introduction of advanced technologies for the production of high-quality products and the introduction of rational methods and forms in production;

searching for ways and developing ways to solve non-standard production problems, development and implementation of innovative power systems and technologies;

increasing the efficiency of using food raw materials and developing food products with specified functional properties, certain biological, nutritional and energy value;

development and implementation of food quality and safety systems based on ISO 9000 series standards;

application of critical control point methods based on HACCP principles at different stages of the food production process;

selection of systems for ensuring environmental safety of food enterprises;

providing the catering enterprise with material and financial resources;

development of new competitive concepts;

developing a strategy for the development of a catering enterprise, ensuring the implementation of strategic plans;

establishing requirements for the pricing and personnel policy of a catering enterprise;

selection and development of personnel, remuneration;

product purchasing policy and inventory management;

sales process development strategy;

development of quality standards for production products and guest services;

development of a health and safety program;

control over document flow at the catering enterprise;

organizing the functioning and control of the activities of a catering enterprise, monitoring budget execution;

assessment of the performance of a food enterprise according to criteria and indicators.

development and evaluation of sales effectiveness at a catering enterprise;

setting requirements for sales volumes at the enterprise;

development of requirements for the reception and service of guests in accordance with the goals and objectives of the enterprise;

development of requirements for the interaction of the guest service process with other business processes of the enterprise;

development and evaluation of the effectiveness of the enterprise's pricing policy;

development and evaluation of effective policies in the field of management and development of human resources at a food enterprise;

organization of the personnel records management process;

analysis and assessment of the social, moral and psychological situation in the team of enterprise employees;

developing requirements for the personnel motivation and incentive system and monitoring its functioning;

development of requirements for the automation system, reporting system and document flow in terms of personnel management;

organizing the work of a team of performers, making management decisions taking into account different opinions;

organization of advanced training for department employees in the field of professional activities of food enterprises;

assessment of production and non-production costs to ensure the quality of food products;

management of economic, production and financial activities of a food enterprise;

development and implementation of innovative management for food enterprises;

development of automated quality management systems and food production technologies;

searching for optimal solutions when creating new food products, taking into account the requirements for quality, cost, safety and environmental friendliness;

adaptation of modern versions of quality management systems to the specific conditions of food production based on international standards, implementation of technical control and product quality management;

organization of vocational training and certification of food service workers;

development of high-tech food production competitive on the world market;

development of plans, programs and preparation of applications for inventions and registration of documents, methods for conducting research on the properties of raw materials, semi-finished products and finished public catering products in order to create a quality management system;

development of identification methods and express methods for monitoring food raw materials and food products and identifying falsification;

development of plans, programs and methods for conducting and implementing the results of scientific research in food production;

marketing activities:

conducting marketing and preparing business plans for the production and sale of promising and competitive products;

development and evaluation of the effectiveness of the enterprise’s pricing policy in order to determine ways to improve it;

development of requirements for the marketing strategy of an enterprise based on marketing information;

formation of a marketing development strategy, promotion programs and effective brand management, competitive concepts aimed at increasing product sales;

control over the implementation of marketing plans and programs;

risk assessment in the field of marketing activities of a food enterprise;

project activities:

development of draft technical specifications and feasibility studies for the reconstruction and opening of a catering enterprise;

risk assessment when managing projects for reconstruction and opening of a catering establishment;

selection and calculations of technological equipment, its placement and installation;

control, quality assessment and acceptance of construction and installation work in accordance with the project after reconstruction;

development of projects of regulatory, technical and technological documentation of enterprises.

V. REQUIREMENTS FOR THE RESULTS OF MASTER'S PROGRAM

5.1. As a result of mastering the master's program, the graduate must develop general cultural, general professional and professional competencies.

5.2. A graduate who has completed the master's program must have the following general cultural competencies:

ability for abstract thinking, analysis, synthesis (OK-1);

willingness to act in non-standard situations, bear social and ethical responsibility for decisions made (OK-2);

readiness for self-development, self-realization, use of creative potential (OK-3).

5.3. A graduate who has completed master's programs must have the following general professional competencies:

readiness to communicate in oral and written forms in Russian and foreign languages ​​to solve problems of professional activity (GPC-1);

readiness to lead a team in the field of their professional activities, tolerantly perceiving social, ethnic, religious and cultural differences (GPC-2);

the ability to develop an effective strategy and formulate the policy of the enterprise, provide the catering enterprise with material and financial resources, develop new competitive concepts (OPK-3);

the ability to establish requirements for document flow at the enterprise (OPK-4);

the ability to create and maintain the image of the enterprise (OPK-5).

5.4. A graduate who has completed a master's program must have professional competencies corresponding to the type(s) of professional activity on which the master's program is focused:

production and technological activities:

willingness to set and determine priorities in the field of production process management, manage information in the field of food production, plan an effective production process control system and predict its effectiveness (PC-1);

the ability to analyze and evaluate information, processes, activities, identify problems in managing production and logistics processes, assess risks in the field of supply, storage and movement of inventories (PC-2);

the ability to assess the cost effectiveness of the implementation of the production process according to established criteria, establish and determine priorities in the development and implementation of a system of quality and safety of production products, be able to analyze and evaluate information, processes and activities of the enterprise (PC-3);

the ability to influence the development and implementation of a system of quality and safety of production products, assess risks in the field of ensuring the quality and safety of production products, supply, storage and movement of products (PC-4);

the ability to assess the cost-effectiveness of the functioning of the quality and safety system of production products, make decisions in standard and non-standard situations with multiple factors (PC-5);

readiness to control the degree of achievement of goals and tasks in terms of logistics processes at the enterprise, to establish and determine priorities in the field of sales process management (PC-6);

the ability to develop a new range of food products for various purposes, organize its production in production conditions (PC-7);

organizational and managerial activities:

the ability to establish and determine priorities in the development strategy of the enterprise, in its financial and logistics activities (PC-8);

the ability to manage information in the development and control of budget execution, to influence the formation and implementation of the financial, accounting, investment and credit policies of the enterprise (PC-9);

the ability to negotiate when concluding lending and investment agreements, communicate with the owner of the enterprise and responsible employees (PC-10);

the ability to analyze financial reporting indicators in accordance with the law (PC-11);

the ability to assess the effectiveness of the economic activity of an enterprise, taking into account the achievement of the greatest results with the least expenditure of material and financial resources (PC-12);

the ability to predict the future results of an enterprise and develop its strategy, assess economic, political, social, cultural, technological and financial components that can affect the strategy of a food enterprise (PC-13);

the ability to analyze technological processes of food production as management objects, to make a cost assessment of the main production resources of food enterprises (PC-14);

readiness to organize the work of performers, find and make management decisions in the field of organizing and rationing the work of food enterprises (PC-15);

research activities:

the ability to use highly specialized professional theoretical and practical knowledge to conduct research, to freely use modern methods of interpreting experimental data to solve scientific and practical problems (PC-16);

the ability to use knowledge of the latest achievements of technology and technology in their research activities (PC-17);

knowledge of fundamental sections of technology and food technology necessary to solve research and scientific-production problems in the field of food production (PC-18);

readiness to use practical skills in organizing and managing research and scientific production work, including when conducting experiments, tests, and analyzing their results (PC-19);

the ability to develop methods for studying the properties of raw materials, semi-finished products and finished food products, allowing the creation of information and measuring systems for express control (PC-20);

the ability to create models that allow you to explore and optimize food production parameters, improve the quality of products and services (PC-21);

the ability, as part of a team, to set research problems, choose methods of experimental work, interpret and present the results of scientific research (PK-22);

the ability to independently carry out laboratory and production research to solve research and production problems using modern domestic and foreign equipment and instruments, as well as methods for studying the properties of raw materials and food products (PK-23);

the ability to analyze the results of scientific research, implement the results of research and development in practice, readiness to use practical skills in the preparation and execution of scientific and technical documentation, scientific reports, abstracts, publications and public discussions (PC-24);

marketing activities:

willingness to determine priorities in the field of managing the marketing activities of a food enterprise and manage information in the field of marketing activities of a food enterprise (PC-25);

the ability to analyze and evaluate information, processes, enterprise activities, risks (PC-26);

the ability to develop methods, indicators, criteria and measures to improve the efficiency of marketing activities, to influence the marketing activities of a food enterprise (PC-27);

the ability to plan control over the development and implementation of marketing activities, identify and determine problems in managing marketing activities (PC-28).

project activities:

the ability to plan stages of work and monitor the implementation of construction and reconstruction projects of food enterprises (PK-29);

the ability to formulate technical specifications and feasibility studies for the design and reconstruction of food establishments (PK-30);

the ability to apply engineering calculation methods necessary for the design technology of systems, facilities and structures of food enterprises (PK-31);

the ability to make a cost assessment of the main production resources of food enterprises (PC-32).

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

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

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

VI. REQUIREMENTS FOR THE STRUCTURE OF THE MASTER'S PROGRAM

6.1. includes a mandatory part (basic) and a part formed by participants in educational relations (variable). This provides the opportunity to implement master's programs with different focus (profile) of education within the same area of ​​training (hereinafter referred to as the focus (profile) of the program).

6.2. The master's program consists of the following blocks:

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

Block 2 “Practices, including research work (R&D)”, which fully relates to the variable part of the program.

Block 3 “State final certification”, which fully relates to the basic part of the program and ends with the assignment of qualifications specified in the list of specialties and areas of higher education training, approved by the Ministry of Education and Science of the Russian Federation.

Master's program structure

Master's program structure		Scope of the master's program in credit units
	Disciplines (modules)
	Basic part
	Variable part
	Practices, including scientific research work (R&D)
	Variable part
	State final certification
Scope of the Master's program

6.3. Disciplines (modules) related to the basic part of the master's program are mandatory for the student to master, regardless of the focus (profile) of the program he is mastering. The set of disciplines (modules) related to the basic part of the master's program is determined by the organization independently to the extent established by this Federal State Educational Standard for Higher Education, taking into account the corresponding sample(s) of the main educational program(s).

6.4. Disciplines (modules) related to the variable part of the master's program, practice (including research work), determine the focus (profile) of the program. A set of disciplines (modules) and practices (including research work) related to the variable part of Block 1 "Disciplines (modules)" and Block 2 "Practices, including research work (R&D)" of academic or applied master's programs, organization determines independently to the extent established by this Federal State Educational Standard for Higher Education. After the student has chosen the direction (profile) of the program, a set of relevant disciplines (modules), practices (including research work) becomes mandatory for the student to master.

6.5. Block 2 “Practices, including scientific research work (R&D)” includes production, including pre-graduation, internships.

Types of internship:

practice to gain professional skills and experience in professional activities (including technological practice);

Method of conducting practical training:

stationary.

Pre-graduation practice is carried out to complete the final qualifying work and is mandatory.

When developing master's programs, the organization selects types of practices depending on the type(s) of activity to which the master's program is focused. The organization has the right to provide for other types of internships in the master's program in addition to those established by this Federal State Educational Standard for Higher Education.

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

For persons with disabilities, the choice of practice sites should take into account their health status and accessibility requirements.

6.6. Block 3 “State Final Certification” includes the defense of the final qualifying work, including preparation for the defense and the defense procedure, as well as preparation for and passing the state exam (if the organization included the state exam as part of the state final certification).

6.7. When developing a master's program, students are provided with the opportunity to master elective disciplines (modules), including specialized conditions for people with disabilities and people with limited health capabilities, in the amount of at least 30 percent of the variable part of Block 1 “Disciplines (modules).”

6.8. The number of hours allocated for lecture-type classes as a whole for Block 1 “Disciplines (modules)” should be no more than 30 percent of the total number of classroom hours allocated for the implementation of this Block.

VII. REQUIREMENTS FOR IMPLEMENTATION CONDITIONS

MASTER'S PROGRAMS

7.1. System-wide requirements for the implementation of a master's program.

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

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

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

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

recording the progress of the educational process, the results of intermediate certification and the results of mastering the main educational program;

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

formation of a student’s electronic portfolio, including the preservation of the student’s work, reviews and evaluations of these works by any participants in the educational process;

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

The functioning of the electronic information and educational environment is ensured by the appropriate means of information and communication technologies and the qualifications of the workers who use and support it. The functioning of the electronic information and educational environment must comply with the legislation of the Russian Federation.

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

7.1.4. In the case of implementing a master's program in departments established in accordance with the established procedure in other organizations or other structural divisions of the organization, the requirements for the implementation of the master's program must be ensured by the totality of the resources of these organizations.

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

7.1.6. The share of full-time scientific and pedagogical workers (in rates reduced to integer values) must be at least 60 percent of the total number of scientific and pedagogical workers of the organization.

7.1.7. The average annual number of publications of scientific and pedagogical workers of the organization during the implementation of the master's program per 100 scientific and pedagogical workers (in rates reduced to integer values) must be at least 2 in journals indexed in the Web of Science or Scopus databases, or at least 20 in journals indexed in the Russian Science Citation Index.

7.1.8. In an organization implementing master's programs, the average annual amount of funding for scientific research per one scientific and pedagogical worker (in rates reduced to integer values) must be no less than the value of a similar indicator for monitoring the education system, approved by the Ministry of Education and Science of the Russian Federation.

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

7.2.1. The implementation of the master's program is ensured by the management and scientific-pedagogical employees of the organization, as well as by persons involved in the implementation of the master's program under the terms of a civil contract.

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

7.2.3. The share of scientific and pedagogical workers (in terms of rates converted to integer values) who have an academic degree (including an academic degree awarded abroad and recognized in the Russian Federation) and (or) an academic title (including an academic title received abroad and recognized in the Russian Federation), in the total number of scientific and pedagogical workers implementing the master's program, there must be no less than:

80 percent for an academic master's program;

65 percent for the applied master's program.

7.2.4. The share of scientific and pedagogical workers (in terms of rates reduced to integer values) from among the managers and employees of organizations whose activities are related to the focus (profile) of the master’s program being implemented (with at least 3 years of work experience in this professional field), in the total number of employees, implementing a master's program must have at least:

10 percent for an academic master's program;

20 percent for the applied master's program.

7.2.5. General management of the scientific content of a master's program of a certain focus (profile) should be carried out by a full-time scientific and pedagogical employee of the organization who has an academic degree (including an academic degree awarded abroad and recognized in the Russian Federation), carrying out independent research (creative) projects ( participating in the implementation of such projects) in the field of training, having annual publications on the results of the specified research (creative) activities in leading domestic and (or) foreign peer-reviewed scientific journals and publications, as well as carrying out annual testing of the results of the specified research (creative) activities at national and international conferences.

7.3. Requirements for material, technical, educational and methodological support of master's programs.

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

To conduct lecture-type classes, sets of demonstration equipment and educational visual aids are offered, providing thematic illustrations corresponding to the sample programs of disciplines (modules), working curriculum of disciplines (modules).

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

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

In the case of using e-learning and distance learning technologies, it is possible to replace specially equipped premises with their virtual counterparts, allowing students to master the skills required by their professional activities.

If the organization does not use an electronic library system (electronic library), the library collection must be equipped with printed publications at the rate of at least 50 copies of each edition of the basic literature listed in the work programs of disciplines (modules), practices, and at least 25 copies of additional literature per 100 students.

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

7.3.3. The electronic library system (electronic library) and electronic information and educational environment must provide simultaneous access to at least 25 percent of students in the master's program.

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

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

7.4. Requirements for financial conditions for the implementation of master's programs.

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

Currently, the importance of public catering establishments is increasing. This is due to changes in methods of processing raw materials, the development of communications, the intensification of many production processes, and the improvement of delivery methods. Let us consider further what public catering is today.

general characteristics

The main issues that relate to the area under consideration are explained in various regulations of international and domestic type. The standards and requirements for this sector are established by GOST. Food service can be characterized in many ways. Thus, it refers to methods of preparing food in large quantities, sold without a prior agreement with consumers. Also called public is any type of food organized outside the home.

General classification

Catering establishments may belong to the private or public sector. The latter includes institutions for schoolchildren and preschoolers, convicted persons, military personnel, as well as people employed in the civil service and undergoing treatment in hospitals. The private sector may include many of the food service establishments listed above. It also includes restaurants and other types of retail outlets that generate income. The private sector includes organizations that produce prepared foods sold through any of the channels listed above.

Meaning of sphere

The development of society contributed to the formation of a socially organized nature of nutrition. The economic importance of this area is to create conditions for increasing productivity and improving the quality of labor activity. This is achieved by providing nutritious food at the place of study and work of citizens. The most important tasks of the area under consideration also include ensuring savings in labor and money, creating the prerequisites for increasing the free time of people, especially women. Public catering is an activity related to the production, processing, marketing and consumption of relevant products, as well as the provision of services to citizens.

Specifics

The sphere of public catering includes all organizational forms in which mass consumption is expressed (in children's institutions, hospitals, etc.), the tasks of which include restoring and maintaining the health of the population at the required level. Services within the industry in question are provided in exchange for citizens' funds. One of the main features of the sector is the commonality of trade, technological, material and technical, and administrative and economic structures.

Industry functions

Within the sector under consideration, the production and sale of products, as well as the organization of public catering, are carried out. The first function is considered the main and initial one. In food production, labor costs account for about 70-90% of all industry costs. This process involves the creation of a new product. Our own catering products are supplied for sale with additional value and new consumer qualities. In terms of the range of their functions, organizations in the industry under consideration differ from companies involved in other industries. For example, enterprises operating in the food industry produce products that can usually be consumed after additional processing. As for the goods produced in the sector in question, they are not subject to long-term storage and transportation. This, in turn, requires organizing the consumption of products on site. However, it should be noted that in recent years the situation has changed somewhat. In particular, enterprises engaged in public catering are establishing the production of confectionery and culinary products, semi-finished products and other goods, as well as their sale to the retail network through wholesale distribution.

Subjects

Catering services today are provided by:

Snack bars;

Canteens;

Restaurants;

Their activities can be carried out through the use of unprocessed raw materials or semi-finished products. They can be part of the structural education system or be independent. Organizing a public catering establishment is a process that is subject to fairly stringent requirements. In particular, they relate to the external and internal design of establishments, indoor microclimate, cutlery and tableware, furniture, assortment and menu, music service, etc. The public catering rules provided for in regulations must be strictly observed by all entities involved in the industry.

Classification of companies

Catering enterprises according to the nature of production are divided into:

1. Pre-production.
2. Handouts.
3. Blanks.

The latter can be separate workshops or their complexes. Each such division may have separate production tasks and functions. The workshops are intended for mechanized centralized production of culinary, bakery and confectionery products, as well as for supplying pre-production companies, shops, and retail outlets. Such enterprises specialize in the processing of raw materials and the production of semi-finished products of varying degrees of readiness, as well as culinary products from poultry and other animals, fish, and vegetables. Pre-cooking companies carry out the direct preparation of dishes with subsequent sale and formation of a consumption system. Such establishments use various recipes in their work. It is not typical for catering establishments of the dispensing type to have any special production. Such establishments sell finished products, which, in turn, are received from procurement and other companies. Catering is organized by such establishments in special halls. For mixed-type companies, the production and trading process is carried out in a full cycle.

Range

Depending on it, catering enterprises are distinguished between universal and specialized. The former prepare dishes from various types, and the latter - from a specific type of raw material. Today, the filling of the service market occurs horizontally. This means that quite a lot of Chinese and Japanese restaurants are opening, but traditionally few European ones.

Nature of service

Catering services can be provided at different levels:

• First.
• Higher.
• Luxury

The class of an establishment is a set of distinctive features of an enterprise of a particular type, which characterizes the conditions, level and quality of service. The above categories are assigned to bars and restaurants. Cafes, canteens and snack bars do not have classes. Depending on the population, there are public institutions and those located on the territories of educational and medical institutions, production structures.

Time and place of operation

Catering establishments can be permanent or seasonal. During the spring and summer, various outdoor cafes operate. They offer a relatively small range of home-cooked dishes and store-bought items. Such establishments are located in semi-closed, closed or open buildings. The catering equipment in such temporary cafes is simple. They do not have fancy furniture; the counters, as a rule, are designed similarly to those present in pavilions and kiosks. Permanent establishments are fundamentally different from summer cafes. First of all, they are located in closed buildings and equipped with equipment for carrying out various operations. Depending on the location, establishments can be stationary or mobile.

Functional affiliation

A separate group includes the organization of catering on airplanes, road, sea and rail transport. Hotel services cover different market segments. Also specific is the on-site provision of food products and the production of culinary products. The fast food system includes mobile kiosks and stationary establishments.

Other catering establishments

Establishments such as buffets are considered separately. They are structural divisions that are designed to sell culinary products in a limited range. Buffets can operate independently or operate in conjunction with other facilities where public catering is provided (restaurants, canteens). In the latter case, the establishment must have the same category as the structure to which it belongs.

Combines

They are industrial and economic complexes. They include pre-production and procurement institutions that use the same technology for preparing products, culinary stores and support services. Usually they act as the main objects of a unitary enterprise in the consumer cooperation system. The culinary plant is a procurement enterprise. The workshops are designed for the centralized production of bakery, culinary and confectionery products. They also supply pre-production enterprises, retail chains, and stores. Culinary factories have their own retail outlets and cafeterias.

Fast food establishments

Public catering can be carried out in the fast food system in stationary or portable facilities. Quick service establishments are designed to produce and sell, as well as provide on-site consumption, a constant assortment of simply prepared foods. In their activities, such enterprises use semi-finished products of industrial or home production.

Stationary objects

The tent is a catering facility that sells a small assortment of home-made products and purchased goods. The tent belongs to a stationary network and is located in a light enclosed building. It provides two or more workplaces and a utility room. There is no trading floor. The pavilion is a catering facility that sells its own products in a narrow range and purchased goods. It is located in a temporary or permanent building. The pavilion may include a sales area.

General requirements

The nomenclature of standards is established by GOST R 52113. The general requirements for activities are as follows:

1. Social targeting.
2. Functional fitness.
3. Safety.
4. Ergonomics.
5. Aesthetics.
6. Information content.
7. Flexibility.

Social targeting

This requirement for catering provides:

1. Security and accessibility for consumers of different categories.
2. Compliance of the services provided with the expectations of customers, including regarding the range, form and method of service, and professionalism of the staff.
3. The presence of certain conditions and benefits for unprotected categories of citizens (children, disabled people, and so on).

Functional fitness

This requirement assumes:

1. Timeliness and accuracy of work, including compliance with the regime established at the enterprise, the assortment list of dishes, drinks and products, compliance with the waiting time and order execution, and so on.
2. Ensuring the consumer can choose services.
3. Compliance of personnel engaged in maintenance with professional purpose, qualifications, competence, and so on.

Other requirements

The ergonomics of services reflects the compliance of the conditions for their provision and the equipment and furniture used in the process of servicing with the physiological, anthropometric and hygienic capabilities of clients. Aesthetics characterize the harmonious design and stylistic unity of the premises. This requirement also applies to the appearance of employees, table setting, menu design, etc. Informativeness presupposes timely, reliable and complete receipt by consumers of information in the service area and outside it regarding services, products and the company itself. The requirement of flexibility characterizes the ability to change. The list of services provided is adjusted in accordance with the needs of the population and living conditions.

Food service technology

Without knowledge of this area it is impossible to build production. The technology of public catering products includes various methods of preparing dishes, processing raw materials, and component standards. Specialists involved in this area must know the procedure for dispensing products and the limits of manufacturing costs. One of the most important aspects is the technical equipment of the entire process. Specialists must know the features and be able to rationally use various devices used during the production and sale of products. The technology of public catering products also includes a culture of service. Training of specialists is carried out in relevant specialized institutions. The employee's responsibilities include:

1. Development and implementation of optimal production modes.
2. Using modern cooking methods.
3. Development of standards for material and labor costs, work procedures.
4. Process optimization and cost reduction.
5. Monitoring compliance with discipline and proper operation of equipment.
6. Supervision of compliance with sanitary and hygienic standards in the production process.

Catering technology also involves research and use of the experience of world-class establishments that have proven themselves in the field in question.