19.03 04 production technology and public organization. Specialty "Product technology and organization of public catering" (bachelor's degree)

Approved

by order of the Ministry of Education

FEDERAL STATE EDUCATIONAL STANDARD

HIGHER EDUCATION - BACHELOR TRAINING

19.03.04 PRODUCT TECHNOLOGY AND ORGANIZATION

CATERING

I. SCOPE

Real federal state educational standard higher education is a set of requirements that are mandatory in the implementation of the main professional educational programs of higher education - bachelor's programs in the direction of training 03/19/04 Product technology and organization of public catering (hereinafter, respectively, the bachelor's program, direction of training).

II. ABBREVIATIONS USED

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

OK - general cultural competence;

OPK - general professional competence;

PC - professional competencies;

FGOS VO - federal state educational standard of higher education;

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

III. CHARACTERISTIC OF THE DIRECTION OF PREPARATION

3.1. Obtaining an education under the bachelor's program is allowed only in educational organization higher education (hereinafter - the organization).

3.2. Training under the bachelor's program in organizations is carried out in full-time, part-time and correspondence forms learning.

The volume of the undergraduate program is 240 credit units (hereinafter - credits), regardless of the form of study used educational technologies, the implementation of the bachelor's program using the network form, the implementation of the bachelor's program according to the individual curriculum, including accelerated learning.

3.3. Term of obtaining education under the bachelor's program:

v full-time training, including vacations provided after passing the state final certification, regardless of the educational technologies used, is 4 years. The volume of the full-time undergraduate program, implemented in one academic year, is 60 CU;

in part-time or part-time forms of education, regardless of the educational technologies used, it increases by at least 6 months and no more than 1 year in comparison with the period of receiving education in full-time education. The volume of a bachelor's degree program in one academic year in part-time or part-time forms of study cannot exceed 75 z.u .;

when studying according to an individual curriculum, regardless of the form of study, it is no more than the period for obtaining education established for the corresponding form of study, and when studying according to an individual plan of persons with disabilities health may be increased at their request for no more than 1 year in comparison with the period of education for the corresponding form of study. The volume of a bachelor's program for one academic year when studying according to an individual plan, regardless of the form of study, cannot exceed 75 c.u.

The specific period for obtaining education and the volume of the bachelor's program, implemented in one academic year, in part-time or part-time forms of study, as well as according to an individual plan, are determined by the organization independently within the time limits established by this paragraph.

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

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

3.5. The implementation of the undergraduate program is possible using the network form.

3.6. Educational activities under the bachelor's program is carried out on state language Of the Russian Federation, unless otherwise specified by a local regulatory act of the organization.

IV. CHARACTERISTICS OF PROFESSIONAL ACTIVITIES

GRADUATES WHO HAVE COMPLETED THE BACHELOR PROGRAM

4.1. The area of professional activity of graduates who have mastered the bachelor's program includes:

processing, processing and storage of food raw materials at catering establishments;

production of semi-finished products and products for various purposes for catering establishments;

operation of technological equipment of catering establishments;

development of recipes, technologies and regulatory documents for the production of new healthy food products, the organization of production and services at catering establishments;

control over the efficient operation of catering establishments;

quality control and safety of food raw materials and food products;

design and reconstruction of catering establishments.

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

food raw materials of plant and animal origin;

food products for various purposes;

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

technological equipment;

network and large enterprises catering and hotels, large specialized workshops with the functions of culinary production;

the central office of a network of catering establishments.

4.3. The types of professional activities for which graduates who have mastered the bachelor's program are preparing:

production and technological;

organizational and managerial;

research;

design;

marketing.

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

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

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

focused on a practice-oriented applied type (types) of professional activity as the main (main) (hereinafter referred to as the applied bachelor's program).

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

organization of paperwork for obtaining permits for the functioning of a catering enterprise;

development of plans and programs for the introduction of innovations and determination of the effectiveness of their implementation in production;

participation in the development of a concept for the development of a catering enterprise, taking into account consumer market trends;

planning and coordination of production activities with other activities of the catering enterprise;

organization and implementation of control over the observance of the technological process of food production at individual sections / divisions of the food company;

organization of production and processes of supply, storage and movement of products within the food company;

development and implementation of measures to manage the quality and safety of raw materials, semi-finished products and finished products at catering establishments;

development and implementation of measures to improve the efficiency of food production, aimed at reducing labor intensity, energy intensity and increasing labor productivity;

introduction of new types of raw materials, high-tech production of food products, new technological equipment;

organization and implementation of incoming quality control of raw materials and materials, production control of semi-finished products and food products;

conducting standard and certification tests of food raw materials and finished food products;

assessment of the impact of new technologies, new types of raw materials, products and technological equipment, new conditions for the production of products on the competitiveness of production products and the profitability of the enterprise;

ensuring and maintaining an effective sales system for production products and control over production activities;

improving the work of production and promoting the improvement of the process of serving guests;

participation in the development of the concept, pricing of dishes, brand promotion and development strategy of the catering company;

development and implementation of programs to promote production and attract consumers, ensure and support consumer loyalty to the catering enterprise;

assessment of the terms of delivery of products from a potential range of suppliers;

organization of the system of commodity circulation and creation necessary conditions for storage, warehousing and movement of purchased products;

setting criteria and indicators of production efficiency;

determination of the volume of costs for logistics processes and information technologies for the automation of logistics processes at a catering enterprise;

organization and control of the sales department for the sale of production products inside and outside the catering enterprise;

determination of the direction of activity of the sales department by market segments and sales channels;

formation of the range of products and services sold inside and outside the catering enterprise;

identification of deficiencies in the service process and determination of ways to improve the quality of service with the development of criteria and indicators of service performance;

development of a motivational program for production workers and analysis of the effectiveness of the implementation of motivational programs;

operational planning at the enterprise;

organization of workflow for production;

organization of team work, motivation and stimulation of production workers;

personnel management, assessment of the state of the socio-psychological climate in the team;

control of financial and material resources;

technical control and quality management of food production;

formation of a professional team, motivation of production workers, support of personnel loyalty to the enterprise and management;

organization vocational training and certification of production workers;

creating and ensuring the functioning of a health and safety support system for employees of a catering enterprise;

participation in the planning and equipment of catering establishments;

control of the movement of financial and material resources of production, taking measures to prevent various abuses of personnel;

conducting research to identify possible risks in the field of quality and safety of production products and conditions that directly affect their occurrence;

development of documentation to ensure the quality and safety of production products at the enterprise;

analysis of scientific and technical information, domestic and foreign experience in the production of food products;

participation in the implementation of the experiment, carrying out observations and measurements, drawing up their descriptions and formulating conclusions;

usage modern methods research and modeling to improve the efficiency of the use of raw materials in the production of food products;

participation in the development of food products with specified functional properties, a certain biological, food and energy value;

project activity:

assessment of the quality of services in the field of design and reconstruction of catering facilities provided by design organizations;

development of technical specifications and a feasibility study for the design and reconstruction of a catering enterprise;

determination of the size of production facilities, selection of technological equipment and its placement;

reading drawings and monitoring the quality of services of design organizations in the design and reconstruction of catering establishments;

monitoring the quality of installation work, and evaluating the design results of small business catering enterprises;

the use of a computer-aided design system and software when creating projects for newly built and reconstructed catering establishments;

marketing activities:

formation of goals, objectives and tactics for promoting production products;

participation in marketing research of commodity markets: raw materials, equipment, food;

participation in the development of proposals for the selection of suppliers of food products and raw materials for catering enterprises;

identification of consumer requirements for the quality characteristics of food and services, the formation of consumer demand and forecasting sales volumes;

preparation of proposals for the formation of a range of food products and its promotion on the market.

V. REQUIREMENTS FOR THE RESULTS OF DEVELOPMENT OF THE BACHELOR PROGRAM

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

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

the ability to use the foundations of philosophical knowledge to form an ideological position (OK-1);

the ability to analyze the main stages and patterns historical development society for the formation of a civic position (OK-2);

ability to use the basics economic knowledge in various spheres of life (OK-3);

the ability to use the basics of legal knowledge in various spheres of life (OK-4);

the ability to communicate in oral and written forms in Russian and foreign languages for solving problems of interpersonal and intercultural interaction (OK-5);

the ability to work in a team, tolerantly perceive social, ethnic, confessional and cultural differences (OK-6);

the ability for self-organization and self-education (OK-7);

the ability to use methods and means of physical culture to ensure full-fledged social and professional activity (OK-8);

the ability to use first aid techniques, methods of protection in conditions emergencies(OK-9).

5.3. A graduate who has mastered the bachelor's program must have the following general professional competencies:

the ability to search, store, process and analyze information from various sources and databases, to present it in the required format using information, computer and network technologies (OPK-1);

the ability to develop measures to improve technological processes for the production of food products for various purposes (OPK-2);

the ability to carry out technological control of the compliance of the quality of products and services with established standards (OPK-3);

willingness to exploit different kinds technological equipment in accordance with the safety requirements of different classes of catering establishments (OPK-4);

willingness to participate in all phases of the organization of production and organization of services at catering establishments of various types and classes (OPK-5).

5.4. A graduate who has mastered the bachelor's program must have professional competencies corresponding to the type (types) of professional activity, which (which) the bachelor's program is focused on:

production and technological activities:

the ability to use technical means to measure the main parameters of technological processes, the properties of raw materials, semi-finished products and the quality of finished products, to organize and implement the technological process of food production (PC-1);

ownership of modern information technology, the ability to manage information using business applications, use network computer technologies and databases in their subject area, packages of applied programs for calculating technological parameters of equipment (PC-2);

knowledge of safety regulations, industrial sanitation, fire safety and labor protection; measuring and evaluating the parameters of the industrial microclimate, the level of dust and gas content, noise and vibration, illumination of workplaces (PC-3);

readiness to establish and determine priorities in the field of food production, justify the adoption of a specific technical solution when developing new technological processes for the production of food products; choose technical means and technologies taking into account environmental impact their application (PC-4);

the ability to calculate production capacity and the efficiency of technological equipment, evaluate and plan the introduction of innovations into production (PC-5);

the ability to organize workflow for production at a food enterprise, to use regulatory, technical, technological documentation in the conditions of food production (PC-6);

organizational and management activities:

the ability to analyze and evaluate the effectiveness of the production control system, to search, select and use new information in the development of the food and hospitality industry (PC-7);

the ability to ensure the functioning of the health and safety support system for the personnel of the catering company, analyze the activities of the catering company in order to identify risks in the field of occupational safety and health of the personnel (PC-8);

readiness to establish requirements and priorities for training employees on safety issues in professional activities and behavior in emergency situations (PC-9);

the ability to define goals and set tasks for the sales department for the range of products sold by production and services inside and outside the catering enterprise, analyze information based on sales results and make decisions in the field of control of the sales process, own the system of goods distribution and logistics processes at catering establishments (PC-10);

the ability to monitor the implementation of motivational programs at all its stages, evaluate the results of motivation and stimulate production workers (PC-11);

the ability to develop criteria for assessing the professional level of personnel for the preparation of individual and collective programs training, assess the availability of the required skills among team members and carry out interaction between team members (PC-12);

the ability to plan and analyze programs and activities to ensure and support staff loyalty in relation to the enterprise and management, plan and analyze their activities and working day, taking into account their own job responsibilities at catering establishments (PC-13);

the ability to monitor and analyze the results of the financial and economic activities of the catering company, assess the financial condition of the catering company and make decisions based on the results of control (PC-14);

the ability to search, select and use new information in the development of the consumer market, systematize and generalize information (PC-15);

the ability to plan a strategy for the development of a catering company, taking into account multiple factors, to analyze, assess the market and risks, to audit financial and material resources (PC-16);

the ability to organize resource-saving production, its operational planning and ensuring the reliability of technological processes of food production, ways of rational use of raw materials, energy and other types of resources (PC-17);

the readiness to implement the necessary safety measures in the event of emergencies at the facilities of the enterprise (PC-18);

possession of the regulatory framework in the field of sales of production products and services (PC-19);

the ability to search, select and use information in the field of motivation and incentives for employees of catering establishments, to show communication skills(PC-20);

the willingness to develop criteria for assessing the professional level of personnel for the preparation of training programs, to certify workers by production facilities to make decisions based on the results of certification (PC-21);

the ability to monitor the financial and economic activities of the enterprise, analyze and assess the financial condition of the enterprise (PC-22);

the ability to form a professional team, to show leadership skills in a team, possession of methods of organizing production and effective work of the labor collective on the basis of modern management methods (PC-23);

research activities:

the ability to conduct research according to a given methodology and analyze the results of experiments (PC-24);

the ability to study and analyze scientific and technical information, domestic and Foreign experience for the production of food (PC-25);

the ability to measure and describe experiments being conducted, prepare data for reviews, reports and scientific publications; possession statistical methods and by means of processing the experimental data of the studies (PC-26);

project activity:

the ability to control the quality of services provided by organizations for the design, reconstruction and installation of equipment, to participate in the planning and equipping of catering establishments (PC-27);

willingness to search, select and use information in the design of catering establishments, draw up a technical assignment for the design of a small business catering establishment, check the correctness of preparation technological project executed by the design organization, read the drawings (explication of the premises, the plan for the arrangement of technological equipment, the plan for the installation connection of the technological equipment, the volumetric image of the production shops) (PC-28);

willingness to negotiate with design organizations and suppliers of technological equipment, evaluate the design results of a small business catering enterprise at the project stage (PC-29);

marketing activities:

the willingness to search, select and use new information in the development of the food and hospitality industry, the ability to justify and calculate profits and costs within the planned volume of food production (PC-30);

the willingness to forecast the situation on the food raw materials market and analyze the realized demand for manufactured products, evaluate the effectiveness of marketing measures to promote products to the market, provide feedback with consumers, participate in programs for developing proposals for the formation of a range of food products and promoting it on the market (PK-32 );

the ability to participate in marketing research of commodity markets, food raw materials, products and to develop proposals for the selection of suppliers for catering enterprises (PC-33).

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

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

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

Vi. REQUIREMENTS FOR THE STRUCTURE OF THE BACHELOR PROGRAM

6.1. includes a mandatory part (basic) and a part formed by participants in educational relations (variable). This makes it possible to implement bachelor's programs with a different focus (profile) of education within one direction of training (hereinafter referred to as the focus (profile) of the program).

6.2. The undergraduate 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", which includes practices related to its variable part.

Block 3 "State final attestation", which in full refers to the basic part of the program and ends with the assignment of qualifications specified in the list of specialties and areas of training for higher education, approved by the Ministry of Education and Science of the Russian Federation.

Structure of the undergraduate program

Structure of the undergraduate program		The volume of the undergraduate program in h.s.
Structure of the undergraduate program		academic bachelor's program	applied bachelor's program
	Disciplines (modules)
	Basic part
	Variable part
	Practices
	Variable part
	State final certification
	Basic part
Undergraduate program scope

6.3. Disciplines (modules) related to the basic part of the bachelor's program are mandatory for students to master, regardless of the focus (profile) of the bachelor's program that he is mastering. The set of disciplines (modules) related to the basic part of the bachelor's program, the organization determines independently in the amount established by this FSES HE, taking into account the corresponding (relevant) approximate (approximate) basic (basic) educational (educational) program (programs).

6.4. Disciplines (modules) in philosophy, history, foreign language, life safety are implemented within the framework of the basic part of Block 1 "Disciplines (modules)" of the undergraduate program. The volume, content and procedure for the implementation of these disciplines (modules) are determined by the organization independently.

6.5. Disciplines (modules) on physical culture and sports are implemented within:

the basic part of Block 1 "Disciplines (modules)" of the undergraduate program in the amount of at least 72 academic hours (2 CU) in full-time education;

elective disciplines (modules) in the amount of at least 328 academic hours. The specified academic hours are compulsory for mastering and do not translate into credits.

Disciplines (modules) in physical culture and sports are implemented in the manner established by the organization. For people with disabilities and people with disabilities, the organization establishes a special procedure for mastering disciplines (modules) in physical culture and sports, taking into account their state of health.

6.6. Disciplines (modules) related to the variable part of the undergraduate program, and practices determine the focus (profile) of the undergraduate program. The set of disciplines (modules) related to the variable part of the bachelor's program, and practice, the organization determines independently in the amount established by this Federal State Educational Standard of Higher Education. After the student chooses the direction (profile) of the program, a set of relevant disciplines (modules) and practices becomes mandatory for the student to master.

6.7. Block 2 "Practices" includes educational and industrial, including pre-diploma practice.

Types of training practice:

practice for obtaining primary professional skills, including primary skills and research skills.

Ways of conducting educational practice:

stationary;

exit.

Types of industrial practice:

practice to obtain professional skills and professional experience;

research work.

Ways of conducting industrial practice:

stationary;

exit.

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

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

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

The choice of places for internships for persons with disabilities is made taking into account the state of health of the students and the requirements for accessibility.

6.8. Block 3 "State final certification" includes the defense of the final qualifying work, including preparation for the defense procedure and the defense procedure, as well as preparation for passing and passing the state exam (if the organization has included State exam into the state final certification).

6.9. When developing a bachelor's program, students are provided with the opportunity to master disciplines (modules) of their choice, including special conditions for people with disabilities and people with disabilities, in the amount of at least 30 percent of the volume of the variable part of Block 1 "Disciplines (modules)".

6.10. The number of hours allotted for lecture-type lessons as a whole for Block 1 "Disciplines (modules)" should be no more than 50 percent of the total number of hours of classroom lessons allotted for the implementation of this Block.

Vii. REQUIREMENTS FOR THE TERMS OF SALE

BACHELOR PROGRAMS

7.1. System-wide requirements for the implementation of the undergraduate program.

7.1.1. The organization must have a material and technical base that meets the current fire 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 electronic information and educational environment of the organization. Electronic library system ( digital library) and the electronic information and educational environment should ensure the ability of the student to access from any point where there is access to the information and telecommunications network "Internet" (hereinafter - the "Internet"), both on the territory of the organization and outside it.

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 work programs;

recording the progress of the educational process, the results of intermediate certification and the results of mastering the bachelor's program;

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

shaping e-portfolio the student, 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 through 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 workers who use and maintain 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 bachelor's program in a network form, the requirements for the implementation of a bachelor's program must be provided by a set of resources of material and technical and educational and methodological support provided by organizations participating in the implementation of a bachelor's program in a network form.

7.1.4. In the case of the implementation of the bachelor's program at the departments and (or) other structural divisions of the organization created in accordance with the established procedure in other organizations, the requirements for the implementation of the bachelor's program must be provided by the totality of the resources of these organizations.

7.1.5. The qualifications of the leading and scientific and pedagogical workers of the organization must comply with the qualification characteristics established in the Unified Qualification Handbook of the Positions of Managers, Specialists and Employees, the section "Qualification characteristics of the 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 of 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 the integer values rates) must be at least 50 percent of the total number of scientific and pedagogical workers of the organization.

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

7.2.1. The implementation of the bachelor's program is provided by the leading and scientific-pedagogical workers of the organization, as well as by persons involved in the implementation of the bachelor's program on the terms of a civil law contract.

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

7.2.3. The share of scientific and pedagogical workers (in terms of rates reduced to integer values) with academic degree(including an academic degree awarded abroad and recognized in the Russian Federation) and (or) academic title(including the academic title obtained abroad and recognized in the Russian Federation), in the total number of scientific and pedagogical workers implementing the bachelor's program, must be at least 50 percent.

7.2.4. The share of employees (in reduced to integer values of rates) among the heads and employees of organizations whose activities are related to the focus (profile) of the undergraduate program being implemented (with at least 3 years of work experience in this professional field) in the total number of employees implementing the undergraduate program, must be at least 5 percent.

7.3. Requirements for the material and technical and educational and methodological support of the bachelor's program.

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

For lecture-type classes, sets of demonstration equipment and teaching aids are offered, providing thematic illustrations that correspond to sample programs disciplines (modules), workers curricula disciplines (modules).

The list of material and technical support required for the implementation of the undergraduate program includes laboratories equipped with laboratory equipment, depending on the degree of its complexity. Specific requirements for material and technical and educational and methodological support are determined in the model basic educational programs.

Premises for independent work of students should 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, distance educational technologies, it is allowed to replace specially equipped premises with their virtual counterparts, allowing students to master the skills and abilities provided for by their professional activities.

In case of non-use in the organization of the electronic library system (electronic library), the library fund must be completed printed editions at the rate of at least 50 copies of each of the publications of the main 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 composition is determined in the work programs of disciplines (modules) and is subject to annual renewal).

7.3.3. Electronic library systems (electronic library) and electronic information and educational environment must provide simultaneous access to at least 25 percent of students in the undergraduate program.

7.3.4. Students should be provided with access (remote access), including in the case of using e-learning, distance learning 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 update.

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

7.4. Requirements for the financial conditions for the implementation of the undergraduate program.

7.4.1. Financial security the implementation of the bachelor's program should 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 training area, taking into account correcting coefficients that take into account the specifics of educational programs in accordance with the Methodology for determining standard costs for 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 of August 2, 2013 N 638 (registered by the Ministry of Justice of the Russian Federation on September 16, 2013, registration N 29967) ...

Block 2 "Practices", which includes practices related to its variable part.

table

Structure of the undergraduate program		Undergraduate program scope
Structure of the undergraduate program		academic bachelor's program	applied bachelor's program
	Disciplines (modules)
	Basic part
	Variable part
	Practices
	Variable part
	State final certification
	Basic part
Undergraduate program scope

6.5. Disciplines (modules) in physical culture and sports are implemented within:

7.1.5. The qualifications of managerial and scientific-pedagogical workers of the organization must comply with the qualification characteristics established in the Unified Qualification Handbook of the Positions of Managers, Specialists and Employees, the section "Qualification characteristics of the 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 terms of rates reduced to integer values) must be at least 50 percent of the total number of scientific and pedagogical workers in the organization.

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

7.2.3. The share of scientific and pedagogical workers (in reduced to integer values of rates) with an academic degree (including an academic degree awarded abroad and recognized in the Russian Federation) and (or) an academic title (including an academic title obtained abroad and recognized in the Russian Federation), in the total number of scientific and pedagogical workers implementing the bachelor's program must be at least 50 percent.

7.3. Requirements for the material and technical and educational and methodological support of the bachelor's program.

7.3.1. Special rooms should be classrooms for lecture-type classes, seminar-type classes, course design (coursework), group and individual consultations, monitoring and intermediate certification, as well as rooms for independent work and rooms for storing and preventive maintenance of educational equipment. Special rooms 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 teaching aids are offered, providing thematic illustrations that correspond to sample programs of disciplines (modules), working curricula of disciplines (modules).

In case of non-use in the organization of the electronic library system (electronic library), the library fund must be completed with printed publications at the rate of at least 50 copies of each of the editions of the main literature listed in the work programs of disciplines (modules), practices and at least 25 copies of additional literature for 100 students.

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

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

7.4. Requirements for the financial conditions for the implementation of the undergraduate program.

7.4.1. Financial support for the implementation of the bachelor's program should be carried out in an amount not lower than the basic normative 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 training area, taking into account correcting coefficients that take into account the specifics of educational programs in accordance with the Methodology for determining the normative 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 of August 2, 2013 N 638 (registered by the Ministry of Justice of the Russian Federation on September 16, 2013, registration N 29967).

(registered by the Ministry of Justice of the Russian Federation on April 22, 2015, registration N 36994) and

Content
Order of the Ministry of Education and Science of the Russian Federation of November 12, 2015 N 1332 "On the approval of the federal state ...

Graduating department

Department "Technology and organization of public catering"

Information on the educational program

The department "Technology and organization of public catering" trains bachelors in the direction 19.03.04 Technology of products and organization of public catering according to the educational program (profile) Technology of production of products and organization of public catering.

Activities of the graduate

Students gain competence in the production processes of semi-finished products and products for various purposes for catering establishments, forms the skills of quality control over the effective operation of catering establishments and the safety of food raw materials, food products, acquire knowledge on the design and reconstruction of catering establishments.

Practical skills and abilities of a graduate of this direction are implemented in the following areas:

production of culinary products and confectionery;

the ability to draw up and maintain regulatory and technical documentation in their industry;

knowledge and practical application methods and means of testing and quality control of raw materials and finished products of public catering, certification and standardization systems, with various methods of quality and safety management of raw materials, semi-finished products and finished products at catering establishments;

the foundations of an effective organization of the restaurant business.

Major disciplines

The curriculum in this area includes more than 20 disciplines that reflect all modern trends in the functioning and development of a successful public catering enterprise: Methods for researching public catering products, Innovative technologies in public catering, Service and personnel in public catering, Food engineering of public catering products, Chemistry of taste, color and aroma of public catering products, Organoleptic analysis of public catering products, HACCP in public catering.

Possible areas of activity of graduates

The graduates of the department are high-class professionals who are able to engage in commercial, technological, teaching and research activities and successfully work at any enterprise for the production of public catering products.

Examples of employment of graduates

The area of professional activity of the graduates of the 19.03.04 direction of production technology and organization of public catering includes:

processing, processing and storage of food raw materials at catering establishments;

production of semi-finished products and culinary products for various purposes for catering establishments;

control over the efficient operation of catering establishments;

quality control and safety of food raw materials and food products;

design and reconstruction of catering establishments.

A graduate with a bachelor's qualification can hold the following positions:

Public catering technologist

Restaurateur

Restaurant Industry Manager

Production manager of public catering establishments

Catering facility designer

Partner companies

"Ibis Samara Ibis Samara"

LLC "KupiKofe", Samara region, Samara

Milimon Group LLC, Samara region, Samara

LLC "McDonald's"

LLC "Holiday Inn"

Chelsea LLC, Churchill Restaurant

LLC Hotel Vesta

Jam LLC

Frau Gretta restaurant, Togliatti

Shannon Restaurant

Nestlé Samara LLC

LLC "VESNA-TLT", Togliatti

Deck Cafe

KP "UPalycha"

LLC "Oktyabrinka"

LLC "Forbis"

GC "Food-Structure"

"Volzhsky Bereg".

Contacts

Phone of the department 332-27-13

Email [email protected]

Department of Technology and Organization of Public Catering

G. Samara, st. Galaktionovskaya, 141 / st. Vilonovskaya, 19-21

19.03.04 Product technology and catering

Degree (qualification) - bachelor

(Full-time education. Term of study - 4 years)

Entrance tests:

Mathematics (USE), chemistry (USE), Russian language (USE).

Professional area: development and implementation of measures to improve the efficiency of production of public catering products; technical control and food quality management; development of technological standards, instructions, diagrams and maps technical level and product quality, etc.

Public catering occupies an important place in the country's economy. Public catering enterprises of the region and Russia constantly require specialists with the highest vocational education engaged in the production of public catering products and services, whose tasks are the organization and management of production processes at public catering enterprises and the implementation of quality control and safety of products.
To date, the public catering sector in the consumer market of the Krasnodar Territory is represented by 8.2 thousand enterprises for 461.8 thousand seats. The public catering network is represented by 182 restaurants, 400 bars, 2282 cafes, 1918 snack bars, as well as 2050 canteens, including 116 public catering establishments. In the summer, the number of seats increases by 72 thousand due to the opening of 1343 objects of the summer network.
The dynamics of the development of the public catering sector in the region has a positive trend. Franchise projects have become one of the ways to develop the low-cost segment of the public catering sector. In the Krasnodar Territory, such companies as Sbarro, Baskin-Robins, McDonalds, Subway, and Rostiks have already established themselves and are in demand. The activities of the Kuban network organizations "Lyubo-Dorogo" and "Lady Marmalade" were organized. Since 2007, two catering companies have started their work - Krasnodar-EXPO and Feast on Wheels, where our graduates are successfully working.

Graduates can work in catering and restaurant businesses; in organizations involved in the control of technological processes for obtaining public catering products, as well as the development of methods for technical control and testing of products.

The university has a sufficient number of highly qualified specialists and is provided with staff of the teaching staff, the profile of which corresponds to the profile of the educational program in the direction 260800.62 Product technology and organization of public catering. In general, the proportion of people with academic degrees and titles involved in teaching will be at least 70%.
The university is provided with compulsory educational literature and teaching aids necessary for the organization of this educational process. For the disciplines of all cycles, the university has basic textbooks and teaching aids in sufficient quantity. KubSU has a modern information base (Internet center), which provides the ability to quickly receive and exchange information with domestic and foreign universities, enterprises and organizations, has its own publishing house, printing house, duplicating equipment, multimedia and licensed software.
The material and technical support of the educational process meets the content of the work programs academic disciplines and provides lectures and seminars using multimedia equipment, the implementation of laboratory workshops in basic disciplines and core disciplines, allows you to provide high level carried out scientific research with the use of modern laboratories (Diagnostic Center REC "Diagnostics of the structure and properties of nanomaterials", UNPK "Analit", Scientific and educational ecological analytical center).

The most common admission exams are:

Russian language
Mathematics (profile) - profile subject, at the choice of the university
Chemistry - at the choice of the university
Physics - at the choice of the university

The food industry is an industry that is important not only because it provides people with essential goods. Thanks to her work, many other areas are stimulated. For example, production requires special equipment, energy, chemical products.

Specialty 19.03.04 "Product technology and organization of public catering" is the most important component of the industry. It involves organizational and management activities, as well as direct participation in production processes.

If you remember the historical counterparts of the modern profession, then you can go back to the era of kings, when tasters tried their food. The role of a modern technologist is much broader: it covers a variety of areas related to catering outlets, the organization of their work and the culture of food consumption.

Conditions of admission

The purpose of the direction is to train the future specialist in the skills of working with products, ranging from practical activities and ending with research and scientific. This profession is inextricably linked with technical and exact sciences, therefore, by all means check the level of their knowledge among applicants. What subjects do applicants pass:

mathematics (profile),
Russian language,
chemistry or physics of your choice.

Future profession

Graduates of the course will be able to work with food raw materials of plant and animal origin, performing their processing and quality control. They are in charge of everything technical moments ranging from the choice of equipment and ending with its operation. They can also design catering outlets, translate projects into reality and monitor further activities.

Where to go

You can get a bachelor's degree in a specialty by graduating from any of the following universities in Moscow or other cities of Russia:

Russian State University of Trade and Economics;
Moscow State University of Food Production;
Moscow branch of the Russian international academy tourism;
St. Petersburg State University of Economics;
Samara State Technical University.

Training period

The bachelor's program can be mastered in four years by enrolling in full-time department... On the basis of the eleventh grade, graduates also choose correspondence, evening or mixed forms: then they have to study for five years.

Disciplines included in the course of study

During the development of the program, a young specialist will get acquainted with the following subjects:

food sanitation;
hygiene standards;
heat engineering, electronics and electrical engineering;
commodity science (food industry);
physiology of nutrition;
food production apparatus and processes;
design of enterprises.

Acquired skills

A young specialist will be able to solve the following tasks with all responsibility and competence:

quality control of raw materials, their processing, storage and processing;
production of semi-finished products;
creation real projects enterprises and their reconstruction;
registration of permits;
development of plans and programs for the introduction of innovations;
quality control and compliance with standards in the field of implementation;
document flow, organization of team work;
search for shortcomings in the work of the enterprise and solutions for their elimination;
formation of consumer demand and forecasts for sales volumes.

Job prospects by profession

A bachelor with a full baggage of knowledge can easily find a job: he can work in enterprises of various forms of ownership, whose activities are related to food. These are restaurants and cafes, hotels and specialized workshops.

Who do the graduates of the direction work:

The level of remuneration for such a specialist is always quite high. But it differs depending on the place of application of professional competencies. The average salary is about 50 thousand in local currency. But it can be several times higher if a professional proves his worth and works in an expensive restaurant, for example.

Benefits of enrolling in a master's degree

If the student continues his studies and starts mastering the master's program, he will immerse himself in the field in more detail, and later will become a valuable and in-demand specialist. Here the questions of how to build and organize the work of an enterprise are already studied in more detail, to control all the nuances that affect its effectiveness.

Practice plays an important role, without which a master's degree is impossible. Students work in laboratories and existing plants to practice specific skills. Therefore, they are able to solve a variety of tasks, including non-standard ones. Such graduates can apply for the posts of directors of enterprises, engage in teaching activities.