Food and catering colleges. Moscow Technological College of Nutrition "PRUE G.V. Plekhanov. The area of ​​professional activity of graduates

02.19.03 Technology of bread, confectionery and pasta

organization and maintenance of technological processes for the production of bread, bakery, confectionery and pasta.

Raw materials, basic and auxiliary materials used for the production of bakery, confectionery and pasta;

Semi-finished products;

Finished products of bakery, confectionery and pasta;

Technological processes for the production of bakery, confectionery
and pasta;

Equipment for the production of bakery, confectionery
and pasta;

Processes of organizing and managing the production of bakery, confectionery and pasta;

1. Acceptance, storage and preparation of raw materials for processing.

2. Production of bread and bakery products.

3. Manufacture of confectionery products.

4. Production of pasta.

5. Organization of work of the structural unit.

6. Performance of work in one or several professions of workers, positions of employees.

19.02.10 Technology of public catering products

Qualification: technician-technologist

The area of ​​professional activity of graduates:

organization of the process and preparation of complex culinary products, bakery and flour confectionery products for various categories of consumers and management of food production.

The objects of professional activity of graduates are:

Various types of products and raw materials, semi-finished products of industrial production, including a high degree of readiness;

Technological processes for the preparation of complex culinary products, bakery and flour confectionery products from various types of raw materials and semi-finished products of industrial production, including a high degree of readiness;

Management processes for various sectors of the production of public catering products;

Primary labor collectives of public catering organizations.

Technician-technician prepares for the following activities:

1. Organization of the cooking process and preparation of semi-finished products for complex culinary products.

2. Organization of the cooking process and preparation of complex cold culinary products.

3. Organization of the cooking process and preparation of complex hot culinary products.

4. Organization of the preparation process and preparation of complex bakery, flour confectionery products.

5. Organization of the preparation process and preparation of complex hot and cold desserts.

6. Organization of work of the structural unit.

02.15.06 Installation and technical operation of refrigeration and compressor machines and installations

(by industry)

Qualification: Technician

The area of ​​professional activity of graduates:

organization and performance of works on installation, technical operation and maintenance, repair and testing of refrigeration and compressor machines and installations; organization of activities of primary labor collectives.

The objects of professional activity of graduates are:

Refrigeration equipment and accessories;

Technical technological and regulatory documentation;

Cold production technological processes;

Primary labor collectives.

The technician prepares for the following activities:

1. Conducting the process of installation, technical operation and maintenance of refrigeration and compressor machines and installations (by industry).

2. Participation in the repair and testing of refrigeration equipment.

3. Participation in the organization and planning of the work of the team at the production site.

4. Performance of work in one or more professions of workers, positions of employees.

43.01.09 Chef, pastry chef

Qualification: Chef, pastry chef

The area of ​​professional activity of graduates:

preparation of a wide range of simple and basic culinary dishes,
bakery and confectionery products, taking into account the needs of various categories of citizens.

The objects of professional activity of graduates are:

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;

Processes and operations of food preparation.

1. Cooking dishes from vegetables and mushrooms.

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

3. Cooking soups and sauces.

4. Cooking fish dishes.

5. Cooking dishes from meat and poultry.

6. Cooking cold meals and snacks.

7. Cooking sweet foods and drinks.

8. Preparation of bakery, flour and confectionery products.

01.19.04 Baker

Qualification: Baker, Confectioner

The area of ​​professional activity of graduates:

performance of work on the preparation of bread, rusks, various types of cookies, gingerbread, waffles, pastries and cakes without cream, other piece confectionery products.

The objects of professional activity of graduates are:

Basic and additional raw materials and materials, semi-finished products and finished products of bakery production;

Technological processes and operations for the preparation of bread, bakery, ram and rusks, various types of cookies, gingerbread, waffles, pastries, cakes, and other piece confectionery flour products;

Recipes for bread, bakery, ram and rusks, various types of cookies, gingerbread, waffles, pastries, cakes, and other piece confectionery flour products;

Technological equipment for bakery production.

A cook, pastry chef prepares for the following activities:

1. Reproduction and cultivation of yeast.

2. Preparation of the dough.

3. Cutting the dough.

4. Heat treatment of dough and surface finishing of bakery and flour confectionery products.

5. Stacking and packaging of finished products.

01.19.09 Adjuster of equipment in the production of food products

(by industry)

Qualification: Adjuster of equipment in the production of food products

The area of ​​professional activity of graduates:

execution of works on installation, repair, adjustment, maintenance of equipment in food production.

The objects of professional activity of graduates are:

Equipment of food industry organizations, including machines, mechanisms, apparatus, their complexes and systems;

Tools;

Stationary and mobile equipment maintenance facilities;

Technological processes and operations of installation, adjustment, maintenance and repair of equipment of food industry organizations.

Adjuster of equipment in the production of food products
(by industry)prepares for the following activities:

1. Carrying out repair of parts and mechanisms of equipment of food industry organizations.

2. Execution of installation, adjustment, commissioning of machines, apparatus and technological lines of food industry organizations.

3. Maintenance, adjustment, adjustment and repair of the operating equipment of food industry organizations.

43.02.01 Organization of catering services

Qualification: manager

(with full reimbursement of training costs)

The area of ​​professional activity of graduates:

organization of services at catering establishments of different types and classes.

The objects of professional activity of graduates are:

Catering services;

Processes ensuring the provision of catering services;

Public catering products;

Primary labor collectives.

The manager prepares for the following activities:

1. Organization of catering in catering organizations.

2. Organization of services in catering organizations.

3. Marketing activities in catering organizations.

4. Quality control of products and services of public catering.

5. Execution of work in one or several professions of workers, positions of employees.

License for the right to conduct educational activities dated October 28, 2011 No. 2124
Certificate of state accreditation dated February 09, 2012 No. 1568

The expansion of world borders, the availability of information about the standard of living of all mankind stimulates modern youth to obtain impeccable skills in the field of hotel service, food, and commerce. The Moscow College of Nutrition will help bring fresh ideas to life.

Training of specialists

1. Technician-technologist. He is an irreplaceable specialist in the technology of catering products. Correctly organizing work, controlling the process and getting the desired result are the main features of this profession.
2. Accountant. From time immemorial, people of this profession have been valued for their analytical mindset, mathematical abilities and scrupulousness in working with numbers. Not a single company can do without an accountant.
3. Hotel service manager. He has a prospect not only in acquiring a baggage of knowledge for working in hotel complexes. In the near future, there is an opportunity not to earn money and travel at the same time.
4. Catering service manager. Restaurant hall administrator, head waiter and many other areas of work encompass this profession. And you can also confirm the knowledge gained from us by practicing in a special service for meeting guests in restaurants and bars of large hotels.
5. Commercial sales manager. This is a person with sociability, initiative, capable of analytical thinking. After training in trading and human resources, you can grow to the deputy director of commercial affairs.
6. Expert commodity specialist. Currently, the population wants to buy quality products. And any enterprise simply needs people who carry out an examination of the quality of goods, compliance of characteristics with standards.
7. Mechanical technician. Long-term and reliable technical operation of confectionery, bakery, refrigeration and other equipment in trade and public catering directly depends on his skill. You will also master this specialty within the walls of this college.

Benefits of learning

The formation of the personality and the acquisition of a favorite profession very often depend on the choice of a place of study. The activities of this college are based on the main prerogatives:

• Quality training,
• Acquisition of the necessary knowledge and skills,
• Modern material base,
• Accessibility to information resources,
• Interesting leisure time.

Form of study: Full-time, Part-time, Part-time

Type of training: Paid, Free

Cost of education: 24370 - 36,550 rubles per year

Training is carried out on the basis of 9 or 11 grades

Supervising university: Russian State University of Trade and Economics | RGTEU

Specialty:

Technology of public catering products Economics and accounting Hotel service Organization of services in public catering Commerce Commodity research and examination of the quality of consumer goods Technical operation of equipment in trade and public catering

Exam subjects:

mathematics, Russian

Sent: 06/04/19

Greetings to dear applicants and their parents. Unfortunately, when I entered this college, there were no useful reviews about it on the Internet. And so, I decided to remedy this situation.

Let's start with a few pluses:

1. Renovation of the building. Both inside and outside the college looks pretty good, nothing really supernatural, of course, but it's still nice to be inside.

2. Acceptable canteen food. The food is pretty good, there is a wide selection of second courses, the prices also do not bite. In general, you will definitely not stay hungry. Although the dining room has its drawbacks - queues. But about them a little later, queues at this college are a separate topic.

3. There is an opportunity to study additionally in the bar business, get a chef category, and so on. But I can’t say anything about the quality of training in these courses. did not visit them.

4. There are no textbooks, so you don't have to carry extra weights with you every day.

And now to the cons. And here is the most interesting thing.

1. HUGE queues in the dining room and dressing room (especially). And if you can still endure it in the dining room, then the wardrobe is just a quiet horror. One cloakroom attendant works for the entire college, who, after 3 and 4 pairs, simply physically does not have time to normally distribute things to everyone, because after these pairs a huge horde of students comes. Of course, this is not her fault. The main thing is that the problem can be solved by the presence of a second cloakroom attendant, but apparently, the management does not care about this, these inconveniences do not concern them. And because of such queues, students have to carry their outerwear with them, which is problematic.

2. No one needs activities in which they are forced to take part. Easter? It is imperative that each group should bake a cake, and also pay for it. Pancake week? Each group has to bake pancakes for some kind of competition. Etc. All this, of course, you should spend your personal time, your personal resources and you will not get any benefit from this, of course. Is that incomprehensible certificates printed on a printer, which you will never need anywhere else.

3. Clothing requirements are not in accordance with the order.

4. Education level and attendance. Of course, I cannot speak for all the specialties, but personally, at my level of knowledge in the specialty, it turns out so myself. And the phrase "the one who wants to learn everything himself" does not channel. Excuse me, but I can rewrite material from a textbook myself at home, and spend practically on it. 120k a year is not very cool.

5. Crazy teachers. And this is not a joke, at least Kashchenko cries for a couple at least and we still wonder how these people were allowed to teach at all. There are more adequate ones, but also with their own cockroaches. There are also teachers for whom you come with pleasure, but, alas, there are not very many of them. Of course, there are practically no educational institutions where all the teachers are excellent and worth their weight in gold, but in this case, the number of inadequate simply goes off scale.

6. Physra. There are two physical education teachers in the college. One of which is the fiend of hell. Get ready to be chased as track and field athletes. Even if you have help. According to the law, students with a certificate do not have to attend classes at all, they only prepare essays, but this physical education teacher absolutely does not care, they will chase you just like others. In the best case, it will make small indulgences. You get the feeling that you are studying in a physical education college, it's just awful.

7. Projectors do not work in many offices.

8. Despite the fact that the food in the cafeteria is not bad, one way or another one time a thick black hair was found in a pizza. Disgusting.

9. It's 2019. And in our country the headman still walks with a heavy, large magazine, where marks are given and attendance is noted. This is wild. Speaking of attendance. It is monitored more than the knowledge that students have or do not have. Those. you may not know anything, studying is terrible, but if you attend couples, you will not be expelled. But if you know everything well, get good grades, hand over all important papers, term papers, etc., but at the same time, for some reason, often miss your studies, then you will be expelled. Those. some of the management are concerned not with the quality of the acquired knowledge, only the attendance.

10. There is no way to go outside during breaks after 1 and 2 pairs. Even if you are over 18. Something urgent has happened and you need to leave? Or do you just want to smoke? Nobody cares, you will wait 13:20 (big change) to go outside.

11. The hotel would like to write about the headmistress. A woman is extremely unpleasant, she is still a lover of self-assertion at the expense of students, a negative constantly emanates from a person, constantly presents with or without reason.

Let's move on to the conclusions: college can be compared to a very tasteless moldy candy that is wrapped in bright and beautiful packaging. 4/10.

You can find better colleges in Moscow, so think ten times before applying here.

Moscow Technological College of Nutrition(MTKP) was founded in 1929, and for a long time was located in one of the buildings of the Institute of National Economy. G.V. Plekhanov (now - the Russian Economic Academy named after G.V. Plekhanov).

The implementation of the educational process in the college is provided by 42 specialized training rooms, master classes, sports and gymnasiums, and a sports ground. In the educational buildings of the college, there are 3 computer labs equipped with the latest equipment. The college has a canteen with 80 seats.

Nonresident applicants are provided with a hostel.

An important direction of improving the educational process is the creation of electronic materials in various subjects (presentations in various disciplines, visualizing educational information, test assignments, materials for students' independent work, etc.). The introduction of information computer technologies in the educational process helps to optimize the training of specialists.

The college has a gym where physical education lessons and sports competitions are held. There is also a gym.

There is a large spacious assembly hall, equipped with modern equipment, where festive concerts, musical evenings, conferences, meetings with interesting people are held.

In August 2006, the Moscow Trade and Economic College, in accordance with the order of the RGTEU, was merged with the Moscow Technological College of Nutrition.