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About the profession of COOK.
The profession of a cook is very creative and interesting for those who like to treat others with delicious dishes and invent new mixes and tastes. It developed along with civilization, so it can be said that it is one of the oldest professions. The social importance of the profession in society.
The profession of a cook is one of the most important in human society. This is not only an ancient, but also an eternal profession. A cook is like an artist. And if he loves his profession, he creates exquisite dishes creatively and inventively. And this brings pleasure to people.
The nature of the cook's work.
A modern employee of food enterprises is a technologically literate and creative person. A cook must have a high level of theoretical knowledge and professional training, be able to combine them in everyday work.
The cook studies:
The personal qualities of the future chef are also of great importance. He must be able to communicate with people, be polite, neat, attentive, patient. Must have good taste, creative imagination, good health.
Teaching. The training of qualified workers in the profession of cook can be carried out in the following ways: initial professional training, professional (vocational and technical) training, retraining.
Primary professional training involves a person obtaining all the learning outcomes defined by the standards of P(PT)O.
Vocational (vocational and technical) training or retraining involves the acquisition by a person of one or more learning outcomes in accordance with the needs of employers-customers of personnel or individuals.
The training of skilled workers in the profession of cook includes initial professional training, retraining and professional qualification improvement. Training for each professional grade is based on a competent approach and a modular principle.
The working training plans for the training of qualified workers determine the schedule of the educational process, educational subjects, their hourly distribution and the ratio between general professional, professional-theoretical and professional-practical training. Training takes place according to the working curriculum, which is compiled in accordance with the standard of professional (vocational and technical) education.
Material base of the Center. The material base of the center for training qualified workers in the chosen profession of cook fully meets modern requirements and standards. This is a modern, modernized kitchen-laboratory, where students can consolidate the acquired theoretical knowledge with practical skills. The laboratories are equipped with modern equipment and devices necessary for the implementation of educational plans and programs.
Professional and practical training. Students of education have the opportunity to consolidate and deepen their knowledge and skills, to test themselves for the correctness of their chosen profession during the summer industrial practice. Practice is organized on the basis of restaurants, cafes, catering establishments. We cooperate with the chain of restaurants and cafes "I Feel City", "GrandPizza", "Tepla Korchma", "Dizzy Club". Students enter industrial practice with a baggage of theoretical knowledge and primary professional skills, which contributes to faster adaptation in various industrial situations.
Competitions, master classes. During their studies, students have the opportunity to take part in all-Ukrainian, regional and city competitions, master classes conducted by masters of foreign universities, representatives of partner enterprises, thematic fairs, etc. Holding contests is a good tradition where students demonstrate their knowledge, abilities and skills, showing initiative and creativity. For deeper assimilation of theoretical and practical knowledge, education of love, patriotism, thematic classes are conducted among students, where folk customs, traditions, culture and history are reproduced.
Qualification trial works. After completing a full course of study, students demonstrate their practical and theoretical knowledge and skills
received during production practice at enterprises. According to the task, they perform work of varying complexity, demonstrate acquired professional skills and techniques
cooking, show imagination and aesthetic taste in the design of dishes.
QUALIFICATION REQUIREMENTS
A 3rd grade cook must be able to:
A 4th grade cook must be able to:
Employment. With the help of a master of industrial training, each graduate receives a workplace for industrial practice, which can then be his
permanent place of work. The demand for such specialists is always high. Real connoisseurs of the art of cooking are hunted by employers, they are lured by prestigious restaurants, they are even invited to work in other countries. And some, having gained the necessary experience, set about creating their own business, opening a cafe, bar or restaurant.
Payment. During the period of professional training, a stipend is paid in accordance with current legislation. The average salary of a cook depends on the financial condition of the enterprise, the form of ownership, the qualifications of the employee, and may vary in different regions at different enterprises. The profession of a cook gives an opportunity to engage in individual labor activities and at enterprises.
Chefs, graduates of the center are assigned 3rd and 4th grade. With such a qualification, you can go to assistant cook, gradually work your way up to right-hand sous chef, chef, and finally, to the chef himself.
Chef is already 5-6 grades. Recently, many graduates of the center like to work as personal chefs and in the dining rooms of private companies. Taking into account salaries, this option
promising and the demand for it is growing.
Kinship. The profession of a cook is related to many other professions where the subject of work is products. Those who have the profession of a cook will easily be able to master the professions of baker, confectioner, restaurateur.
Profession — CONFESSIONER
The origin of the word "confectioner" is interesting. It was originally an Italian verb "candiere" which meant "to cook in sugar". This word is the same as the Latin verb confectioner, which means a master who prepares food at a professional level.
The profession of a confectioner is often compared to the work of an artist. And this is true, of course, a confectioner is a professional cook, but his skill is entirely devoted to the creation of desserts, pastries and other confectionery products. This art requires a special taste memory, an excellent sense of smell and refined taste, a huge creative imagination and even knowledge in the field of architecture, sculpture, as well as fine art. A confectioner is obliged to perfectly understand not only products, but also their combinations, composition, terms and storage conditions.
Nature of work
The profession of a confectioner is broad and meaningful, the work is painstaking and difficult, which requires a lot of effort, tension, inspiration, and creative search. A confectioner must have developed tactile, muscle and temperature sensitivity, a good sense of smell, hearing, taste, a correct sense of color, good visual and motor coordination, a high degree of coordination of hand movements, a high level of working memory, concentration and stability of attention, skills switch and distribute attention, have developed visual-action and spatial thinking.
A confectioner must also have a steady interest in artistic activity and a developed creative imagination, sculpt and draw well. The profession of a confectioner requires high punctuality and accuracy: strictly observing the temperature regime, maintaining an exact recipe, performing all technological operations, patiently enduring being in a hot shop where products are baked, cooling them in time.
Advantages of the confectioner's profession
There are quite a lot of positive aspects of the confectioner's profession, because it is creative, so it is perfectly suitable for people of a similar composition. The very understanding that the work is not done in vain, but on the contrary, brings joy to people, brightens and automatically raises the mood of the confectioner.
With the help of this profession, you can perfectly express yourself, so you can say that a confectioner is engaged in something like art therapy. Probably, that is why most confectioners are cheerful and optimistic people.
The demand for confectioners is very high, so a talented but young confectioner will never be out of work.
And of course, the opportunity to taste delicious confectionery, of course, without fanaticism, also adds to the advantages of this profession.
Disadvantages of the confectioner's profession
There are disadvantages in this profession, all of them are related to the specifics of working conditions in a hot workshop.
When choosing this profession, it is important to remember that it requires being in specific conditions. High temperatures, constant standing, lifting heavy decks with products - all this implies the absence of health problems.
It is not by chance that previously only men could be confectioners, as it involves hard physical work and good health.
The profession of confectioner today
Today requires special knowledge and skills from the confectioner. Special emphasis is placed on the visual design of confectionery products, which is located
today at the peak of fashion.
In general, a confectioner should know:
A confectioner must be able to:
Practical training is carried out in educational and industrial workshops, educational laboratories, educational and industrial units, as well as at workplaces.
In the process of industrial training, students solve various industrial tasks aimed at developing certain skills and abilities that will be needed in their future work. The workplaces of education seekers meet the requirements of safety equipment and industrial sanitation.
Workshops are combined with on-the-job training. The goal is to master advanced technological processes and adopt the experience of advanced workers.
During training at the factory, students gain professional independence and practical experience. They get acquainted with the rules of behavior and internal procedures at the enterprise, with the life of labor teams. Training as part of teams of qualified workers allows to achieve the best results, as the students quickly master all types of work, replenish professional knowledge and acquire production skills.
Our partners: "Bulochna No. 1", "The budka" street fast food, "ArcelorMittal" Kryvyi Rih canteens.
Every year, in the summer, students of the educational institution undergo industrial practice outside the city on the coast of the Azov and Black Seas:
Kherson region, village Lazurne DOT "Parus", p. Krasne DSOK "Champion".
Competitions, Olympiads, master classes
During the period of study, students take an active part in All-Ukrainian competitions of professional skills in their specialty, in held master classes; discipline weeks and open-door days.
According to the results of obtaining each professional qualification, a state or intermediate (staged) qualification is held
attestation, which involves the assessment of acquired competences. The current assessment is carried out in accordance with the current legal framework.
Upon completion of training, each student (student) must be able to independently perform all work provided for by the qualification characteristics, technological conditions and norms established in the field.
Pupils, (students) are allowed to perform work independently only after training and checking their knowledge of labor protection. An education seeker who has mastered an educational program and successfully passed qualification certification for one professional qualification is assigned the educational and qualification level of "skilled worker" in the acquired profession and is issued a state model certificate of assignment (improvement) of professional qualification.
An education seeker who has mastered an educational program and successfully passed qualification certification for two or more professional qualifications is assigned the educational qualification level of "skilled worker" in the acquired profession and is issued a state diploma.
Educators who have prematurely terminated their studies at a professional (vocational and technical) education institution are assigned the appropriate professional qualification based on the results of the preliminary qualification attestation and are issued a state model certificate of the assignment (improvement) of the professional qualification.
Employment
Today, confectionery art is needed more than ever. Public catering outlets, gourmet restaurants, cafes, bars - all of this is literally packed with visitors in order to withstand the huge competition, the owners are forced to remember the old ones, to come up with new recipes for sweets. Naturally, this requires a large number of professionals in the field of confectionery cooking. A competent and experienced confectioner will always be in demand.
Prospects
After training, graduates have very high employment prospects. If even restaurant establishments are reluctant to accept young people without
experience, there is an opportunity to work in rapidly developing private enterprises. Large confectionery factories and workshops also willingly accept young people,
who is interning and gaining experience with confectioners. Qualified confectioners have the opportunity to open their own cafes. Therefore, as long as human society exists, food industry workers will have prospects and, in particular, confectioners.
Related professions:
Cook, baker, catering technician.
