Formation of professional competencies in teaching MDC, chef, pastry chef. Report on the topic: Formation of professional competencies of future public catering specialists. Professional competence of an engineer

Evgeny Smirnov

# Business nuances

Leadership Competencies

Experience is the basis of management competencies. Experience implies not only the availability of theoretical knowledge, but also the ability to apply it in the professional field.

Navigating the article

Types of professional competencies
Managerial competencies of leaders
Basic and special management competencies
Competence building methods
Professional competencies in various fields
Professional competence of a lawyer
Professional competence of an engineer
Professional competence of a chef
Corporate competencies
Output

Managerial competencies are a combination of knowledge, skills and personal characteristics that allow a manager to effectively cope with the responsibilities of a leader. The degree to which a particular manager demonstrates a high level of official competence determines how competently he will solve operational and strategic tasks in order to achieve the intended goals.

Experience is the basis of management competencies. Experience implies not only the availability of theoretical knowledge, but also the ability to apply it in the professional field. These are, first of all, skills acquired by a specialist in different positions in different companies and tested in practice. In other words, managerial competencies are a key indicator of a manager's professionalism from the point of view of effective management.

Types of professional competencies

Regardless of whether a person holds a managerial or executive position, there are two key groups of competencies:

Core competencies- a set of personal qualities that determine the effectiveness of a particular specialist as a whole. This group includes volitional, intellectual, emotional and communicative characteristics of a person.
Special competencies- a range of knowledge, skills and abilities that are directly related to the professional activities of a particular specialist. These competencies are different for different positions. For example, the special competence of an expert-translator is the skill of simultaneous translation, and the secretary's special competence is the competent compilation and management of the manager's work schedule.

All competencies of an employee, reflecting the possibilities of his personal growth, are conditionally divided into two groups:

technical competence of a specialist - professional knowledge, skills and abilities that are necessary for an employee holding a specific position;
behavioral competencies - universal competencies of an employee, including personal characteristics that characterize the effectiveness of a person as a whole.

In another way, this classification can be represented as the personal and functional characteristics of the manager. The personal competencies of a leader are in many ways the initial inclinations of a specialist. The challenge for a manager who wants to raise their professional level is to develop their strengths and tighten up their weaknesses. While easily mastered functional competences come during training and in the process of work, personal leadership competencies of management require the application of volitional efforts in order to develop their natural inclinations and eliminate shortcomings as much as possible.

Managerial competencies of leaders

A professional manager is a specialist who must own and apply basic managerial competencies in his work. While, for example, the professional competence of an electronics salesperson does not require significant organizational skills, for a leader, the ability to manage business processes and subordinates is the foundation. A leading position has its own specifics, which is reflected in competencies. This specificity is presented below in the form of theses:

The job of a manager, unlike other types of intellectual labor activity, does not have a specific time frame. Therefore, the level and indicators of achievement of intermediate results are the main benchmarks in the assessment of the head.
The strategies and operational actions of the manager are continuously adjusted under the influence of external market conditions. The ability to act in non-standard situations is far from the last place in the list of manager's competencies.
The manager is responsible for the actions of his subordinates, takes into account risks and uses opportunities. The professional competence of a manager presupposes the ability to assemble a strong team and organize an effective work process.
The corporate culture of management and the management style practiced by it forms the business reputation of the company. A manager of any link is a bearer of corporate values that directly affect special competencies.

All of these factors determine the range of competencies that a manager should possess. Control over the degree to which a specialist possesses certain professional skills is carried out by the immediate superior and specialists of the HR department, who enter the parameters of the employee into special tables and track progress. This format allows you to quickly identify the weaknesses of the manager and develop a program to eliminate them.

Basic and special management competencies

The basic competencies of a manager include:

Systems strategic thinking. A leader who does not think ahead and does not follow global trends cannot be effective in the long term.
Possession of the basics of marketing. Understanding the market and the company's place in the market, the ability to analyze information and synthesize effective marketing solutions with a limited budget - a short description of marketing competencies.
Financial management skills. The leader must be able to competently allocate the limited resources of the company and use effective investment mechanisms to increase income.
Knowledge of manufacturing, commercial and logistics processes.
Development skills for new products and services.
Knowledge of office work and administration.
Understanding and applying the relevant legal framework that regulates a specific business sector.
Developed communication and personnel management skills.
Understanding and applying the basics of information, commercial and economic security.

As for special management competencies, they depend on the specific industry and the specifics of the position held. For example, the competencies of the chief accountant, who actually occupies a managerial position, differ significantly from the competencies of a commercial director or a PR manager.

Management competencies can be considered not only in terms of basic and special skills. An alternative classification is the distribution of managerial competencies according to the nature of the leader's actions. This includes:

Vision - the ability to predict and think at the tactical and strategic levels, calculating risks and seizing opportunities.
Action - the ability to purposefully and effectively organize your actions and the actions of your team to achieve a specific result.
Interaction - the ability to form effective and comfortable relationships with partners, top management, subordinates and other people.

Competence building methods

A successful manager systematically improves basic and special competencies. Professional development is carried out in several ways, which are conventionally divided into:

Traditional teaching methods;
Active learning methods;
On-the-job training.

Traditional teaching methods are used when a specialist needs to transfer a volume of knowledge and help to assimilate it in a short time. Traditional teaching methods include:

lectures - one-way presentation of educational material mainly in the form of theory with minimal feedback;
seminars - a training format in which active communication between the teacher and the audience takes place;
training films are a convenient format that allows for the remote development of new competencies.

Active teaching methods, in comparison with traditional methods, are distinguished by greater efficiency and an individual approach, which makes it possible to increase the level of competence in a short time. This category includes:

trainings - concise theoretical training with maximum practical training of skills;
computer training is a programmatic way of presenting and practicing acquired knowledge and skills;
group discussions - oral exchange of experience in the context of solving a specific problem;
business games - modeling and working out situations that arise in professional practice;
role-playing games - teaching interpersonal communication by simulating learning situations.

On-the-job learning methods are full-fledged practice with real-world skills and experience sharing. These methods include:

temporary internship in other departments of the company to strengthen horizontal corporate ties;
drawing up an individual training program based on the results of third-party observation of the work process of the tested specialist;
equal coaching with elements of informal mentoring for the exchange of experience between specialists of different fields;
vertical direct mentoring under the supervision of senior management;
coaching with an independent search for solutions with the help of a trainer;
acquaintance with the corporate culture and value competencies of the leader.

There are many methods to improve competence. For effective training, it is important that the development of new knowledge and skills occurs slightly ahead of current trends, focused on the all-round development of the company and effective interpersonal communication.

Professional competencies in various fields

The required personal and intellectual competencies of a professional differ in each area. For clarity, let's compare the knowledge, skills and abilities required for a qualified lawyer, engineer and chef to work.

Professional competence of a lawyer

The main indicators of a qualified lawyer are such professional competencies as:

knowledge of basic laws, their competent interpretation and application in practice;
the ability to qualify events and facts from the point of view of law;
skills in drafting legal documents, providing advice and preparing legal opinions;
the ability to make legal decisions and act within the law;
skills in establishing facts of offenses and taking measures to restore violated rights;
systematic professional development;
in-depth study of legislation and the practice of its application.

Professional competence of an engineer

An engineer must have a wide range of technical knowledge and a number of personal qualities. His professional competencies include:

understanding of technology and principles of production organization;
possession of analytical skills, use of mathematical and economic calculations;
business and engineering documentation;
selection of qualified contractors and effective interaction with them;
knowledge of regulatory documents and GOST;
advanced computer skills and special software;
responsibility and ability to make quick decisions in difficult situations;
high communication skills with subordinates and superiors.

Professional competence of a chef

A chef, as a person who is responsible for the work of an institution, must possess a large list of professional competencies, which are summarized below:

understanding of the basics of commodity science and techniques for preparing dishes of national cuisines;
the ability to correctly zone a restaurant in accordance with sanitary standards and principles of ergonomics;
managing finances, developing budgets and evaluating the efficiency of the kitchen and the institution as a whole;
knowledge of personnel selection methods, the formation of an effective staff and the establishment of communications with subordinates;
knowledge of the legal side of the restaurant business, understanding of the rules and regulations for maintaining internal documentation.

Corporate competencies

The peculiarity of corporate competences is that they are universal for all employees of the company - from an ordinary specialist to a top manager. Corporate competencies are determined by the values of the company and its internal corporate culture. Therefore, this category includes the skills and personal qualities that every employee of the company should possess.

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

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

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

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

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

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

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

Economic activities in which this profession occurs

15.84 - Manufacture of cocoa, chocolate and sugar confectionery

15.9 - Beverage industry

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

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

15.83 - Sugar production

51.36 - Wholesale of sugar and sugar confectionery, including chocolate

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

55 - Activities of hotels and restaurants

Occurring profession / specialty names

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

Labor tools (main types of equipment and technologies used)

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

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

Main types of work (labor actions)

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

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

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

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

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

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

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

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

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

Secondary vocational education is required.

Required knowledge

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

Skills and skills required

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

General competences

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

Professional competence

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

Required level of education

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

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

work experience

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

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

Working conditions

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

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

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

Related professions

Direction of training

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

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

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

Appendix to project No. 1

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

general competences, including the ability:

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

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

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

Employers' requirement:

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

A graduate who has mastered the OBOP NGO must have professional competencies corresponding to the main types of professional activity:

PC 1. 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 decorate main and simple dishes and side dishes from traditional types of vegetables and mushrooms.

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

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

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

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

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

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

PC 3. Cooking soups and sauces.

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

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

PC 3.4. Prepare simple hot and cold sauces.

PC 4. Cooking fish dishes.

PC 4.1. To process fish with a bone skeleton.

PC 4.2. To cook or prepare semi-finished fish products with a bone skeleton.

PC 4.3. Prepare and arrange simple fish skeletal dishes.

PC 5. Cooking dishes from meat and poultry

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

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

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

PC 5.4. Prepare and decorate simple poultry dishes.

PC 6. Cooking cold meals and snacks.

PC 6.1. Prepare sandwiches and gourmet foods in portions.

PC 6.2. Prepare and decorate salads.

PC 6.3. Prepare and arrange simple cold snacks.

PC 6.4. Prepare and arrange simple cold meals.

PC 7. Cooking sweet foods and drinks.

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

PC 7.2. Prepare simple hot drinks.

PC 7.3. Prepare and arrange simple cold drinks.

PC 8. Cooking bakery, flour and confectionery products.

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

PC 8.2. Prepare and decorate basic flour confectionery.

PC 8.3. Cook and decorate cookies, gingerbread cookies, gingerbread.

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

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

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

Employers' requirement:

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

Appendix to project No. 2

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

A Summary:

Full Name

Date of Birth

Place of Birth

Home address

Telephone

Educational institution

Educational institution address

Study group

Indicators of training

Information about parents

Circles, sections

Computer proficiency (user level)

Favorite study subjects

Hobbies (sports, music, visual arts, etc.)

Life plans for 2-3 years

Portfolio creation period (start and end date)

B Portfolio of documents:

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

Competencies	Timing	Base	Control type	Resp. educator	Grade

Academic achievement awards

Level	year	Name of the certificate	number of points

Participation in Olympiads

Level	year	item	result	number of points

Participation in scientific and practical conferences

Level	year	item	Name	result	number of points

Participation in events and competitions in the framework of additional education

Level	year	event title	nomination	result	number of points

С Portfolio of works

Level	year	title	item	result	number of points

D Portfolio of reviews

level	year	question	Title of the document	number of points

Total points:

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

Competencies	Timing	Base	Control type	Resp. educator	Grade
Professional competence
PC 1. Cooking dishes from vegetables and mushrooms.	01.09.1	Lessons p / o -	Exam. Interim certification.	Master p / o
PC 2. Cooking dishes and side dishes from cereals, legumes and pasta, eggs, cottage cheese, dough.	01.12.12. – 27.02.13.	Lessons p / o - Educational culinary workshop GBOU NPO PL No. 48. Optional "Laboratory of taste" Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Exam. Interim certification.	Master p / o
PC 3. Cooking soups and sauces.	01.03.13. – 30.05.13.	Lessons p / o - Educational culinary workshop GBOU NPO PL No. 48. Optional "Laboratory of taste" Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Exam. Interim certification.	Master p / o
PC 4. Cooking fish dishes.	01.09.13. – 30.10.13.	Lessons p / o - Educational culinary workshop GBOU NPO PL No. 48. Optional "Laboratory of taste" Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Exam. Interim certification.	Master p / o
PC 5. Cooking dishes from meat and poultry	01.11.13. – 30.12.13.	Lessons p / o - Educational culinary workshop GBOU NPO PL No. 48. Optional "Laboratory of taste" Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Exam. Interim certification.	Master p / o
PC 6. Cooking cold meals and snacks.	11.01.14. – 27.02.14.	Lessons p / o - Laboratory "Profi" Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Exam. Interim certification.	Master p / o
PC 7. Cooking sweet foods and drinks.	01.03.14. – 30.05.14.	Lessons p / o - Educational culinary workshop GBOU NPO PL No. 48 Laboratory "Profi" Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Exam. Interim certification.	Master p / o
PC 8. Cooking bakery, flour and confectionery products.	01.09.14. – 30.05.15.	Lessons p / o - Educational bakery and educational confectionery shop GBOU NPO PL No. 48 Laboratory "Profi" Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Exam. Interim certification.	Master p / o
PC 9. Cooking modern dishes of European cuisine, CIS countries, Caucasian and other national cuisines	01.09.12. – 30.05.15	Optional courses GBOU NPO PL No. 48 "European standard", "National cuisine". Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Exam. Interim certification.	Teacher Teacher
General competences
OK 1. Understand the essence and social significance of your future profession, show a steady interest in it.	01.09.12. – 30.05.13. 01.09.13. – 30.05.14. 01.09.14. – 30.05.15.	Thematic cycle of class hours “My choice is the profession“ Cook ”. Thematic cycle of class hours "The profession of a cook is interesting!" Lessons in general education, special disciplines, p / o. Thematic cycle of class hours. Round tables with alumni and employers. Lessons in general education, special disciplines, p / o.	Oral presentations. Oral presentations. Cumulative point system. Oral presentations. Cumulative point system.	Master p / o Teachers and masters p / o.
OK 2. Organize your own activities based on the goal and ways to achieve it, determined by the leader.	01.09.12. – 30.05.15.	Lessons in general education, special disciplines, p / o. Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Oral presentations. Cumulative point system.	Master p / o Marketing manager. Teachers and masters p / o. Employers.
OK 3. Analyze the working situation, carry out current and final control, assessment and correction of their own activities, be responsible for the results of their work.	01.09.12. – 30.05.15.	Thematic cycle of class hours "Corporate training". Lessons p / o. Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14. Laboratory "Researcher", elective "Laboratory of taste"	Oral presentations. Cumulative point system.	Master p / o Marketing manager. Teachers and masters p / o. Head of the "Researcher" laboratory, Employers.
OK 4. Search for the information you need	01.09.12. – 30.05.15.	Thematic cycle of class hours "Corporate training". Lessons in general education, special disciplines, p / o.	Oral presentations. Cumulative point system.	Master p / o Teachers and masters p / o.
for the efficient performance of professional tasks.	01.09.12. – 30.05.15.	Laboratory "New Information Technologies". Lessons in general education, special disciplines, p / o.	Oral presentations. Cumulative point system.	Master p / o Teachers and masters p / o. Head of the laboratory "NIT"
OK 5. Use information and communication technologies in professional activities.	01.09.12. – 30.05.15.	Laboratory "New Information Technologies". Lessons in general education, special disciplines, p / o.	Oral presentations. Cumulative point system.	Master p / o Teachers and masters p / o. Head of the laboratory "NIT"
OK 6. Work in a team, communicate effectively with colleagues, management, clients.	01.09.12. – 30.05.15.	Lessons in general education, special disciplines, p / o. Thematic cycle of class hours "Corporate training". Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14. Sports events of the "Volleyball" section	Oral presentations. Cumulative point system.	Master p / o Teachers and masters p / o. Head of the laboratory "NIT", employers
OK 7. Prepare the production area for work and maintain its sanitary condition.	01.09.12. – 30.05.15.	Lessons p / o. Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14.	Oral presentations. Cumulative point system.	Teachers and masters p / o. Employers
OK 8. Perform military duty, including with the use of acquired professional knowledge (for young men).	01.09.12. – 30.05.15.	OBZh lessons.	Oral presentations. Cumulative point system.	OBZh teacher, Leaders creative group "Civil-patriotic education", elective "Conscript"
OK 9. Master new production equipment.	01.09.12. – 30.05.15.	Lessons p / o. Educational practice in the educational cafe "On Ozernaya" GBOU NPO PL No. 48, industrial practice in "Beryozovaya Roscha", Tver, Moskovskoe shosse, 14. Laboratory "Profi"	Oral presentations. Cumulative point system.	P / o masters, employers
OK 10. Conduct research aimed at optimizing the production process and set up an experiment to find and compose new recipes for dishes.	01.09.12. – 30.05.15.	laboratory "Profi", Laboratory "Researcher"	Oral presentations.	Heads of the laboratory of taste ", laboratory" Profi ", Laboratories "Researcher"
OK 11. Show a culture of communication, literacy of oral speech.	01.09.12. – 30.05.15.	Literature and Russian language lessons. Cycle of thematic class hours "Corporate training". Sports events of the "Volleyball" section. Interaction in the educational process.	Oral presentations. Cumulative point system.	Teacher of Russian language and literature, master of training, deputy director for OIA

Appendix to project No. 3

Formation of professional competencies of future catering specialists.

The production of culinary products in a modern enterprise is a complex technological process, which consists of a number of sequential operations for processing products, preparing dishes and culinary products. Meeting the needs of society for high-quality and diverse food products, increasing the culture of their consumption by improving production technology, improving the quality of finished products largely depends on the skill of the chefs, on what professional competencies they have.

In the scientific literature, the following essential features of competencies are highlighted:

Competence refers to skills, not knowledge. “Competence is a general ability based on knowledge, experience, values, inclinations that are acquired through training. Competence is not limited to knowledge or skills; Being competent does not mean being a scientist or educated. "

The professional qualities of a specialist are very important. They form in the future specialist a positive attitude towards his profession and the people with whom he works. The desire for personal growth, professional improvement, allows you to solve those production tasks that the employer sets for him:

social, determining his interaction with other people;

informational related to the receipt and processing of information;

calculation related to the ability to solve professional problems;

operational;

managerial, organizational;

design;

economic, including behavior in the labor market.

Competencies are formed as a result of deliberate activity. The acquisition of competencies depends on the activity of the trainees. In order to teach how to work, you need to work.

Professional competence- a capacious concept that includes not only professional abilities and skills (labor function within the position, profession, specialty, qualifications), but also the ability to act independently in new situations when solving professional problems.

In our case, the future public catering specialist must consolidate and deepen the knowledge gained in the course of study, must be ready to perform production, technological, organizational and managerial, control and technological, experimental and experimental activities; must also possess theoretical foundations and professional competencies, such as:

Mechanical culinary processing of products; basic techniques;

Techniques for thermal cooking of products;

Technology for preparing soups, sauces, dishes and side dishes from cereals, legumes and pasta, vegetables, fish and seafood, meat, meat products, poultry;

Technology of cooking and serving dishes from eggs and cottage cheese, cold dishes and snacks from fish, meat and other products, sandwiches, sweet dishes and hot drinks;

Recipes, quality requirements, storage conditions and periods;

The technology for the preparation of flour confectionery products;

Cooking technology for semi-finished products;

Kneading the dough and methods of loosening it;

Technology for the preparation of yeast and yeast-free dough, semi-finished products and products from them;

Methods for decorating pastries and cakes.

Possess the practical foundations of professional activity, namely:

Lead the technological process of mechanical culinary processing of raw materials;

Prepare meals and culinary products;

Complete the assembly of meals and the distribution of mass-market meals;

Determine the quality of the prepared food, prevent and eliminate its possible shortcomings;

Prepare confectionery raw materials for production;

Prepare various types of fillings, syrups, lipsticks, creams, minced meat;

Lead the technological process of preparing various types of dough, semi-finished products and products from them;

Decorating confectionery;

Produce piece confectionery, pastries and cakes.

To all this, we must:

Understand the social and economic importance of catering establishments;

- know the rules for storing food, modes of their processing, norms, ratios and the sequence of laying food, recipes, rules for operating equipment, sanitary and hygienic requirements for the cooking process, physiology of food, the basics of medical and dietary cooking;

Be able to process various products, prepare meals in accordance with recipes, use special equipment; draw up the main technological maps of dishes, draw up a cost estimate;

- have skillsusing the methods of applying professional competencies in practice;

- Our activity requires subtle color discrimination, good visual-motor coordination (at the level of hand movements).They must be physically enduring, have good long-term memory, a three-dimensional and linear eye, and be able to concentrate. You need a subtle sense of time, high sensitivity to shades of smell and taste, reproducing imagination (the ability to look at a recipe, imagine the appearance and taste of a dish), you need to be responsible and honest.

The listed competencies are formed duringtheoretical and practical training in college. The first stage includes educational and laboratory-practical classes, in which we study not only the technology of cooking various dishes and semi-finished products, but also calculate the dishes, draw up a menu, draw up technological maps, learn how to properly set the table. In the laboratory of the college there is an opportunity to prepare hot and cold dishes from meat, fish, poultry, dairy products, vegetables and fruits. We gain practical skills from preparing food for cooking to receiving a finished meal.

Early, before entering college for a given specialty i.e. “Chef, pastry chef, calculator”, we did not know anything about this profession and did not imagine how interesting and useful it would be for us in public catering in later life. But for further development in this direction, in order to become a qualified employee, we need to form in ourselves the professional competencies of a future public catering specialist.After all, the formation of professional competencies among students is one of the urgent problems at the present time.

Mastering competencies allows you to solve a variety of problems in everyday, professional, social life. They provide flexible behavior of the specialist in the labor market.

The next stage in the formation of professional competencies can be attributed to production practice, during which it becomes possible not only to observe the organization of the working process in public catering organizations, but also to consolidate professional skills in production. By personal example, I can tell you about the importance of industrial practice, from 10/13/2014 to 11/20/2014. we passed industrial practice at catering establishments. We were familiarized with the rules and safety measures at the enterprise, we were also familiarized with the structure of the enterprise and with the official duties of a catering specialist at the enterprise.. I mastered the necessary professional competencies, consolidated my theoretical knowledge and skills from industrial training. I took part in the preparation of various dishes. The practice left me only good impressions. The team received us kindly, answered all questions. The practice gave me a general idea of my future profession, and increased my interest in studying. A lot of valuable and useful information has been received, which will undoubtedly have a great influence on my future professional activities. . I conducted a small sociological survey of college students and employees of basic catering organizations, during which it turned out that representatives of this profession are in great demand on the labor market

Another stage in the formation of professional competencies and motivation for us can be participation in professional festivals and competitions, attending master classes of chefs. Professionals in their field demonstrate to us the peculiarities of preparing complex dishes, unusually beautiful ways of decorating them. For example, in the period from 05/12/2014 to 05/20/2014 we attended a master class, which was conducted by a specialist from Germany to exchange experience and improve the qualifications of our students. After such contests and master classes, we have an even greater desire to move forward, to improve our skills.

List of used literature.

Chebannaya I.A. Theoretical Approaches to Determining Professional Competencies of SPE Specialists // Innovations in Education: Experience, Problems, Prospects. ... - Stavropol: Litera, 2008. - pp. 99–103.

Chebannaya I.A. Formation of professional competencies of a specialist by means of information and communication technologies // Innovations in education: experience, problems, prospects. Mater. 53rd scientific method. conf. SSU "University Science - to the Region"... - Stavropol: Litera, 2008. - pp. 103–105.

Chebannaya I.A. Professional competences and technologies of their formation in college conditions // Modern educational technologies. Mater. All-Russian. scientific and practical. conf. - Tver: TSTU, 2008.

Mirsaetova N. Conditions for the formation of success in future professional activity: article / N. Mirsaetova // Secondary vocational education. - 2010. No. 3. - P. 61

Prokopiev M. Competence approach in education: article / M. Prokopiev // Secondary vocational education. - 2009. - No. 4. - with. 29.