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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 — WAITER
Waiter (from Latin Officium – "position, service"). The profession of a waiter is one of the oldest. The first waiters were depicted on the frescoes of the Egyptian pyramids, they served food on the pharaoh's table. Many people who are now world-famous started their careers in this profession and are not ashamed, on the contrary, they gratefully remember the years of work as a waiter and the invaluable experience they gained thanks to this ancient profession.
A waiter must possess the skills of an actor, diplomat, psychiatrist, have a well-developed language, clear diction, pleasant facial features, good posture and gait. He should be polite, witty, physically fit, resourceful and kind.
The nature of the waiter's work
The work of a waiter is stressful enough. He is almost constantly in motion and on his feet. The working day often starts early in the morning, sometimes you have to work at night, on weekends and holidays. Waiters make payments with customers, bear financial responsibility.
The professional activity of a waiter primarily involves specially directed communication between him and visitors. During the working day, the waiter communicates with people of different ages and individual psychological characteristics: young and old, women and men, calm and irritable, active, energetic and slow.
All of them are different, but they need the advice and help of the waiter, sometimes they rely on his taste and professional competence.
The waiter must know the menu of his establishment, the technology of preparing dishes, their characteristics and prices. He can recommend alcoholic beverages to the guests corresponding to their order. Every working day of a waiter is an encyclopedia of psychological contacts. A person who chooses the profession of a waiter must easily and freely come into contact with different people, be polite, tactful, and pleasant in communication under all circumstances.
Tasks and duties of a waiter:
Teaching
The training of qualified workers in the profession of waiter includes initial professional training, retraining and professional qualification improvement. Training for each professional qualification is based on a competency-based approach and is structured according to the modular principle. Working educational plans for the training of qualified persons
workers are determined by 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
The material base for training specialists in this profession fully meets modern requirements and standards. The conditions are close to the conditions of production. This is a modern "Visitor Service Laboratory", "Cafe-workshop", where students can fully practice their relevant skills. Laboratories are equipped
bar counter, bar tables and chairs, upholstered furniture used in cafes and restaurants, and appropriate tableware.
Professional and practical training
Professional and practical training is carried out by combining industrial training in the Center's workshops and industrial practice at enterprises in the city and beyond. To acquire industrial skills, modernly equipped laboratories are at the service of students, where students have the opportunity to consolidate theoretical skills.
Students go to industrial practice with the baggage of theoretical knowledge and primary professional skills, which contributes to faster adaptation in various production teams.
Among our partners:
Competitions, master classes
Throughout their studies, students take part in All-Ukrainian contests of professional skills, master classes, and Olympiads at both the city and regional levels. Our students are winners of such competitions and Olympiads.
For example, Gleb Tanich won the 3rd place in the All-Ukrainian contest of professional skills among those who received education in the profession of waiter, Tetyana Sakhatska took 1st place in the regional Olympiad among those who received education in the profession of waiter.
Qualification trial works
According to the results of obtaining each professional qualification, a state or intermediate (staged) qualification attestation is conducted, which involves the assessment of acquired competences and is determined by the following parameters: "knows - does not know"; "can - can't". The current assessment is carried out in accordance with the current legal framework.
Representatives of employers, their organizations and associations participate both in qualifying exams and in the defense of diploma or creative works. After completing the training, each student (student) must be able to independently perform all the work provided for by the qualification characteristics, technological conditions and norms established in the field.
Qualification requirements
Must be able to: prepare the hall for serving customers, receive dishes, utensils, table linen; polish dishes, utensils; fold napkins in different ways; carry out preliminary table setting; accept orders from consumers; receive meals in the distribution center and in the buffet; serve food and drinks; serve informal banquets; draw up invoices and settle them with consumers; clean used dishes and utensils; change the table linen.
Employment
Today, the restaurant business is rapidly developing and constantly needs qualified personnel, and the profession of a waiter is not dying out because no restaurant, cafe, bar, place where drinks and food are sold is possible without a waiter.
Graduates of our Center do not have any problems with employment. All of them work at the city's enterprises, because their level of knowledge and skills fully meets the requirements of employers.
Prospects
Thanks to the creation of an extensive network of restaurant enterprises: cafes, restaurants, bars, casinos, coffee shops and pubs, which are spread throughout the country, but are most concentrated in large cities, tourist centers and differ among themselves in the number of employees, types of services provided, there is a constant need for waiters. In 10-15 years of work, capable waiters reach such a level of development that they become managers of enterprises, businessmen, and independently organize restaurants, cafes and bars, creating new jobs and well-being for themselves and other people.
Related professions:
Bartender, bartender, administrator, head waiter.
