40.4

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reference

Every day a person needs food, and if earlier cooking was a rather solitary process (as a rule, within the same family), now it has acquired enormous proportions. Many catering establishments and factories producing ready-made products appeared.

During the existence of the Soviet Union, special collections of recipes were produced in our country for their use in food production. This recipe was guided by technologists - specialists who control the process of preparing products. However, now representatives of this profession are real inventors, including technologies that help create even better and tastier food.

The demand for the profession

Little in demand

The profession is considered not very popular, as there is a decline in interest in this profession on the labor market. lost their relevance to employers either due to the fact that the field of activity is becoming obsolete, or there are too many specialists.

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Description of activities

There are many types of products these days, which means that food technologists are also different. For example, there are dairy industry technologists. They control the production of milk, sour cream, cottage cheese, cheese, kefir, yogurt. Such specialists strictly check the quality of raw materials, the serviceability of the equipment, the time and sequence of product preparation, and the compliance of the packaging with the standards. In order for the products to be in demand among buyers, technologists are also working on creating an original recipe. In case of success, the authority of both the employee himself and the whole food company increases.

Wage

average for Russia:average in Moscow:average in St. Petersburg:

The uniqueness of the profession

Rare profession

Representatives of the profession Food Technologist really rare these days. Not everyone dares to become Food technologist... There is a high demand for specialists in this field among employers, therefore the profession Food Technologist has the right to be called a rare profession.

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What education is needed

Secondary vocational education (college, technical school)

In order to work by profession Food Technologist, it is not necessary to have a higher professional education in the relevant specialty. For this profession, it is enough to have a diploma of secondary vocational education obtained in a college or technical school, or, for example, it is enough to complete special courses.

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Labor responsibilities

These technologists are guided by the methods of manufacturing food products, developed on the basis of state standards. To do this, he must determine the procedure for performing work, ensure the availability of the necessary raw materials and equipment, distribute labor duties among the personnel. During the production itself, he is obliged to strictly monitor the implementation of all instructions by employees. He should check the quality of the finished product, monitor the correct packaging, labeling, storage. His important task is also the development of new technologies, for this he determines the composition of the product, the time and sequence of its manufacture. The technologist is also engaged in paperwork: he coordinates the developed documents with other specialists of the enterprise, draws up orders for raw materials and equipment.

Labor type

Predominantly physical labor

As the results of the survey show, the profession Food Technologist predominantly involves physical labor. Food Technologist must have good physical fitness, high strength endurance and good health.

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Features of career growth

Catering technologists work in bakeries, meat processing plants, dairies, confectionery factories, pasta, canned and preserves, canteens, cafes and restaurants. The great importance of the food industry will not allow these specialists to remain unemployed. Their salary is determined by their professionalism and place of work.

Career opportunities

Minimum career opportunities

Based on the results of the survey, Food technologists have minimal career opportunities. It does not depend at all on the person himself, just a profession Food Technologist does not have a career path.

How users rated this criterion:

No matter what happens in human society, no matter what direction of development civilization chooses, only one thing remains unchanged - our need for food. The lack or excess of food has always dramatically affected the development of human society. In some cases, it was the complete lack of food that led to the outbreak of wars, in the flames of which more than one ancient civilization burned down. It is not surprising that in our time a food technologist is a very important specialty, and the life and health of people depend on his professionalism.

How it all began?

Food production has been constantly improving, following the development of scientific and technological progress. Once upon a time, our ancestors baked meat and vegetables on fire, but since then technology has stepped forward.

According to research by nutritionists, the average person eats over a hundred different foods every month! And the production of each of them is under the strict control of competent specialists. In general, without this circumstance, it will generally be difficult for an enterprise to rely on some kind of fame and popularity of its product, since modern consumers simply will not pay for low-quality products. In addition, even one case of poisoning can put an end to a prestigious, long-cultivated brand. Errors are excluded here.

In general, those people who followed the preparation of food have existed almost always, but in its modern form the profession of "food technologist" appeared relatively recently. In our time, there is a shortage of quality food, and therefore control over food production is becoming increasingly important. In addition, nowadays agricultural technology has stepped far forward, which has led to the possibility of growing in large quantities those crop products that in the recent past did not differ in availability.

That is why industrial technologies were required to process such a quantity of food products. Technological technicians have an extremely important role in this area, since they are the ones who develop and control all stages of the production of high-quality and safe products suitable for human nutrition. This is especially important if it is planned to manufacture products that will be used in baby food.

Where is this profession in demand?

As the statistics of the employment service for all regions of our country show, a food technologist will definitely not be left without work. This especially applies to those areas where the food industry is traditionally developed (Kuban, for example). It should be remembered that this profession is closely related to the need for maximum automation of labor and the constant maintenance of a high interest in its products on the market. Think about it right away when deciding where to study to be a food technologist! Otherwise, you run the risk of simply being disappointed in your chosen profession, and this will definitely not bring you anything good.

Therefore, a person who decides to connect his life with this path needs not only to know the theoretical base perfectly, but also to be a good rationalizer, able to bring sensible adjustments to the food production process. In many cases, it is the technologist who determines the degree of competitiveness in the modern market, which does not forgive any mistakes in principle.

The main advantages and disadvantages of the profession

As in all cases of human activity, the profession of "food technologist" has both undoubted advantages and certain disadvantages. The positive aspects include the high demand for these specialists in the labor market and the high social significance of their activities. As for the negative qualities, it should be remembered that working conditions will not always be ideally comfortable.

Type and class of professional activity

By the type of activity, the profession of a technologist should be attributed to the variety "Man - Nature". This means that specialists will have to actively interact with objects of animate and inanimate nature, they need to have good perseverance and observation. Of course, the profession of "food processing engineer" may well be attributed to the type of "Man - Technician", since it presupposes a good knowledge of the features of numerous mechanisms for their correct control. This requires people to have good motor skills as well as a love of manual and technical activities.

In addition, the profession belongs to the class of "performing", since in many cases there is no need to show special creative imagination, but you need to work, strictly observing the requirements of standard instructions. You need organization, diligence and a high degree of accuracy.

What does the activity involve?

What does a food processing engineer generally do? He monitors the sequence and quality of execution of all stages of food production, gives comments and suggestions on how to correct any deficiencies identified in the process of activity. The whole purpose of his work is to receive high-quality and absolutely safe products for the consumer, the use of which does not threaten human life and health.

What else should a food processing technician do? He, for example, studies and analyzes the quality of the raw materials from which the products will be made, as well as the materials used in production and the finished product itself. He is responsible for conducting technological calculations and preparing all the necessary documentation, studying the reasons that led to the appearance of defective products on sale. Accordingly, the specialty "food technologist" presupposes the skills of drawing up a plan to prevent such situations in the future and eliminate the consequences of an already occurred production defect. In addition, in many factories, the same people are also responsible for ensuring that employees comply with safety procedures.

Now, let's give a more expanded list of job responsibilities for the specialty in which you may intend to work in the future:

• In a number of cases, it is the technologist who is responsible for organizing production, correctly placing equipment, etc. In addition, he almost always trains personnel in the correct handling of machines and devices that are available at the enterprise.
• In restaurants and canteens, he also makes the menu.
• Distributes work between workers or cooks, simultaneously monitoring the results of the execution of their orders.
• He is responsible for monitoring the final output of finished products and comparing this indicator with the accepted technological standards.
• The introduction of new and progressive methods of food preparation with the optimization of processes for the existing capabilities of the enterprise.
• He is also responsible for monitoring the operation of the equipment - it is the technologist who calls the technicians in the event of a breakdown. The same specialist is responsible for complete quality control of the food produced at the production site.
• Studying the existing regulatory documents, he makes up new recipe combinations.
• It is the technologist who can and should study the emergence of new trends in the market in order to introduce something new and useful in production.
• He is engaged in the development and "supply" of new variants of dishes to the market, at the same time being responsible for their "promotion".
• Controls how fully the sanitary and epidemiological standards are observed at the enterprise, and, if necessary, corrects this issue.
• When composing new dishes, the process engineer draws up their technological maps, determining the exact composition and nutritional value of the product.
• In some cases, these specialists are responsible for the completeness and timely supply of production with all the necessary tools, materials and raw materials.
• If necessary, it takes part in various programs to improve the qualifications of employees in order to better meet all the requirements of our time.

In which branches of the food industry are technologists most in demand?

There are many industries in which these specialists are especially in demand, but the largest number of them is noted in the following industries:

• Release of bakery products.
• Milk production, as well as its processing, followed by the manufacture of dairy products.
• Production of food products from meat, as well as enterprises that produce meat.
• Sugar making, as well as the entire confectionery industry.
• Conservation of products of the fruit and vegetable industry of plant growing.
• Wine and beer production.
• Food production associated with the intensive use of microbiological cultures.

This is what a food technologist does. The profit of the entire enterprise and the attitude of people to its products often depend on the results of his work, attentiveness and resourcefulness. So there is nothing surprising in the fact that rather high requirements are imposed on future specialists!

What should a future specialist know and be able to do?

To successfully master the specialty, mathematics, biology, chemistry, natural science are extremely important. Every qualified technician should know the following:

• Properties, assortment, as well as the structure of products manufactured in production.
• List of equipment used, have an idea of ​​its work.
• A list of the standard consumption of all materials, water, raw materials and consumables, to be able to prevent defects and eliminate the consequences of their appearance.
• Ideally, be familiar with all the rules for drafting technical documentation.

All this is necessary in order to, if necessary, be able to master any modern technology that has been installed at your enterprise.

What skills should he have?

What else does this work involve? A food technologist must have the following skills:

• Work in any team, the ability to find a common language with different people.
• Know all the safety rules at work and follow them unconditionally. This is all the more important because he (as we have already indicated above) may have to be responsible for the observance of these rules by production workers.
• Ability to work with all types of technological equipment available in a particular production.

The individual qualities of the future specialist are no less important. In order to successfully work as an industrial food technologist, it is important to have the following inclinations:

• Have a desire to work with large amounts of information.
• To be able to concentrate on any one issue, to be as diligent as possible.
• Be not too squeamish, since when working, you often have to deal with objects of living (and not too living) nature.
• A person must have pronounced mathematical abilities, since he has to count a lot and constantly.
• Have and want to work a lot with your hands. Without this, too, nowhere.

Working conditions of specialists

In some cases, technologists work alone, but more often they have to join large enough teams. As a rule, the profession of "food technologist" involves working in an indoor environment. These are the shops of various factories, workshops, slaughterhouses, fish processing facilities, etc. One has to work, being constantly on the move, often resorting to manual labor. The work of a technologist requires constant stress, not only physical, but also mental.

In their work, these specialists are often strictly limited by job descriptions and the requirements of enterprise managers. It should be especially emphasized that this type of activity necessarily requires a medical record. According to the current legislative norms, without this document, no one even has the right to be inside the production shops, where the direct production of food products takes place.

Are there any medical restrictions for working in this specialty?

As you may have noticed, technologists spend a lot of time on the move and often do manual labor. Unsurprisingly, some diseases can be a barrier to getting a job. Before studying to become a food technologist, check with your doctor for the following problems:

• All pathologies of the musculoskeletal system.
• Diseases of the nervous system.
• Diseases of the organs of the cardiovascular apparatus.
• Pathology of the organs of hearing and vision.
• Immune system problems.
• Severe food allergies that are life-threatening to be in food production.
• All types of contagious infectious and viral diseases.

If a person has any of these diseases, then the hard work of a technologist will inevitably lead to poor health. In addition, in some cases, the diseases of a specialist are simply dangerous for consumers of manufactured products (tuberculosis, dysentery).

Where to get basic education?

Only a person who has received a secondary specialized or higher education can work in a specialty. Upon graduation, he receives the profession of "food technologist". What exams do you need to take for this? As a rule, most educational institutions require the following:

• Maths.
• Russian language exam.
• Physics and / or chemistry.
• In some cases, computer science is required.

If you want to become a food technologist, where to study? In general, it is difficult to specifically answer this question, since in every more or less large city in our country there are specialized technical schools or universities. Of course, if you want to work in a particularly large production, you should choose the educational institution that is located in the local regional center. As a rule, their graduates find it much easier to find higher-paying jobs. Here's how you can get the profession of "food technologist". Where to study for this, you should find out specifically in your city.

What kind of facilities can technologists work on?

If we talk about specific objects of the food industry, where a graduate can work after training, then they are most in demand here:

• Milk processing and dairy production enterprises.
• Slaughterhouses and workshops for meat processing.
• All other factories and plants, one way or another related to the production of food.
• Catering establishments, including canteens, cafes, bars and restaurants.

That's what training as a food technologist is for. It should be said that in many cases these specialists receive a decent salary. Finally, we have repeatedly mentioned their relevance in the labor market, which is clearly important in our difficult time.

Are there opportunities for further career growth?

For some reason, it is generally accepted that technologists do not have special prospects in the field of further career growth. Fortunately, this is far from the case. There are several ways to move on, not limited to running around the shops. First, there are many related areas in which you could apply your strength. So, in the same food industry there are vacancies for leading developers and engineers, and you can also become a director! More often than not, people from this industry do not leave anywhere, preferring to get the position of "food processing engineer". What exams will you have to take for this? Most likely, you will need to complete preparatory courses for retraining personnel, which are available in almost all more or less large enterprises.

There is an opportunity to retrain as a chef of a prestigious restaurant, pastry chef, and knowledge in the same 1C (and without this program anyway, you will not be in the way). As we said, some technologists choose to become managers. Often, you can get a second specialized education in the same place where they teach to be a food technologist. The most entrepreneurial students immediately receive two specialties, which greatly facilitates their employment in the future.

After that, they manage shifts, workshops. In principle, with success in this field, you can get the education of the same manager, since management most often does not interfere with such aspirations of promising employees. That's what a food technologist is for! A technical school or university that trains such specialists will never be left without a constant influx of applicants.

Technology lesson in grade 9

Topic: "Professions of the food industry"

Technology teacher MBOU SOSH № 7

Abdulova Natalia Lvovna

Target: Find out the level of knowledge of students about the professions of the food industry, expand the knowledge of students about the world of professions

Tasks:

To acquaint students with the professions of the food industry;

To cultivate a respectful attitude towards people of any profession and work;

Develop the ability to work independently;

Develop the ability to plan and evaluate your activities.

Equipment: computer, projector,

Didactic material: lettering, illustrations.

Presentation There will be a file here: /data/edu/files/g1454012069.pptx (Food Industry Profession Presentation)

DURING THE CLASSES:

ORGANIZING TIME:

Teacher's word

Self-determination in life is a very responsible choice that can significantly affect the further life path.

Now the main thing for you is studying at school, which you will continue in educational institutions, where you will gain knowledge not only in school disciplines, but also acquire knowledge in your chosen profession. And right now we are seriously thinking about choosing our profession.

This is not easy at your age. Choosing a profession is one of the most important steps that every young person takes. Much depends on what it will be - this is the first step.

MAIN PART

Food industry - a set of industries whose enterprises produce mainly food products. There are enterprises in this industry in almost every relatively large settlement. In some countries the food industry is a branch of international specialization, in others it meets the needs of only its population.

The sectoral structure of the food industry is complex. It includes enterprises producing food products, as well as soap and perfumery and cosmetic products.

The location of enterprises in the industry is mainly influenced by two factors: orientation to the raw material base or to the consumer.

The location of enterprises near the areas of production of raw materials is explained by the fact that in some industries (sugar, alcohol, canning industry), the consumption of raw materials is much higher than the mass of the finished product. In addition, such agricultural raw materials are not easily transportable.

The attraction of enterprises to areas of consumption is explained by the fact that most of the food industry produces mass products that have a limited shelf life and cannot be transported over long distances. Therefore, bakeries, confectionery and pasta factories, breweries are created in areas where products are consumed, regardless of whether there is raw material for them.

In the International Standard Industrial Classification, food production is classified as a section of the manufacturing industry, in which the production of food products, the production of beverages are distinguished as independent subsections; in the subsection of food production, 13 industries are highlighted:

Meat industry

Fishing industry

Fruit and vegetable processing industry

Oil and fat industry

Dairy industry

Flour industry

Starch industry

Bakery industry

Sugar industry

Confectionery industry

Pasta industry

Production of ready-to-eat meals

Animal feed production

What professions in the food industry do you know? (children's answers).

Agree not very much, but there are more than 200 professions in the unified tariff list of professions and positions.

On the screen, we see four professions, which almost each of you named. This is a cook, pastry chef, catering technologist, boner.

Look at the screen, before you a small list of professions in the food industry.

The world of professions does not stand still, every year more and more professions appear, the food industry does not stand still either. Many of the new professions that have emerged are old professions with new names.

Consider a few of today's food processing professions.

The pizza maker can be called differently: and pizza maker(English version), and pizzaiolo (Italian version). He's a pizza chef or a pizza maker. All these names have a right to exist, although in fairness I must say that this profession appeared in Italy, like pizza itself.

Remuer- master of shaking bottles with ripening champagne. A rare profession, but very important in winemaking

Every day, the master turns thousands of bottles, carefully looking at the color and consistency of the contents. So his eye is sharp.

An experienced remuer is highly regarded. The quality of the future drink depends on his attentive and precise actions.

Blending Is a combination of several varieties of a product into one whole. The resulting mixture is called a blend. Blending is carried out with one goal - to achieve the best taste.

Blending is used in winemaking, in the production of tea, coffee, juices, honey, tobacco, etc.

For example, a tea composition can include more than 20 varieties of tea leaves. Juice blending means that 20% of the enhancer juices are added to 80% of the base juice.

Formulation development, blending scheme is a creative process. It means tasting the raw materials, experimenting with different proportions, new tastings, chemical analysis of the results, and finally choosing the best option.

Chocolatier- a profession on the verge of art and magic!

Chocolatier is a master, magician and wizard who creates sweets and figured chocolates from chocolate mass according to classic or original recipes.

The profession of chocolatier dates back to the 17th century, when chocolate became hard. Before that, they only drank it.

In chocolate, not only the original taste is appreciated, but also the original look. That is, the form must match the delightful content. The design and shaping of the shape of the chocolate is also a creative aspect of the chocolatier's work.

CLOSING SPEECH OF THE TEACHER

The food industry is one of the oldest industries. It is more than other sectors associated with agriculture, as it receives raw materials from it. Almost all food consumed by humans is processed industrially. The role of the food industry is constantly growing. Its development makes it possible to sustainably provide people with food throughout the year. The food industry in Russia currently unites over 25 thousand enterprises with a total number of 1.5 million people. The share of the food industry in the total volume of industrial production is invariably 12-13%. And therefore, the professions of this industry are and will always be in demand.

REFLECTION

Today in class:

I learned____________________________________________

It was interesting________________________________________

It was difficult___________________________________________

Made me think ____________________________________

HOMEWORK

Prepare a report on little-known professions in the food industry.

"Enterprise Management" - Analysis of the current state of the management system at enterprises. Today's economic realities. Building a business process model. Organizational structure development. Quality management system support. Elements of the control system. Formation of regulatory documents. Building a business process model.

"Enterprise Restructuring" - Typology of transformational measures. Restructuring - restructuring. Modern definitions. The enterprises faced the necessity of restructuring due to various reasons: Approaches to the definition of the concept of enterprise restructuring. Fundamentals of enterprise restructuring. The concept of "enterprise restructuring" existed in Soviet times.

"Production function" - Q5. 3.1.3 Cost minimization. Figure 3.2 Capital-to-labor ratio and MRTS. ?. C. L *. Marginal Products of Labor and Capital: As defined by MRTS: Applied Economics. Q4.

"Pellet production" - Biofuel quality. What do granules give to consumers? Don't rely on old "stocks" of waste in a landfill. Small and medium boilers. Construction of a plant for the production of fuel pellets. The quality of the raw materials. Municipal and private boiler houses. Bioenergy: Boilers 20-50 kW.

"Production management" - The main functions of management. Comprehensive verification of all or individual aspects of the firm's activities. Economic methods are aimed at creating a favorable climate in the team. Exchange of information with other people. Economic methods do not work automatically, it is difficult to determine the strength of their influence on the result.

"Industry of the World" - Oil production (in million tons per year). New industries. What are the reasons for the crisis? 26% lightweight. oil rose 10-15 times. Oil industry. This diagram shows a dozen of countries that are leaders in world industrial production. Gas industry. Name the main exporters and importers of oil.

There are 6 presentations in total

Without exception, all food professions are associated with the preparation, processing and processing of food. These professions play an important role in the life of mankind. The food professions include the following professions: winemaker, pastry chef, baker, cook, cheesemaker. Most often, they carry great physical activity and great responsibility. On the other hand, these are very interesting professions. For example, cooking can be compared to art. The masters of these professions turn the products that seem to be ordinary at first glance into masterpieces. Specialists are in great demand in the labor market and hold responsible positions.
Despite the fact that the preparation of food and the production of alcoholic beverages has standards and rules, the work in this area is very creative. A person with an individual approach and the ability to think outside the box has an excellent chance to become a high-class specialist and achieve success and vocation.