Moscow Technological College of Nutrition. Moscow Technological College of Nutrition of the Russian State Trade and Economic University Technology of public catering products technical school

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

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

Training of specialists

1. Technician-processor. In product technology Catering he is an indispensable specialist. Properly organizing work, monitoring the process and getting the desired result are the main features of this profession.
2. Accountant. From time immemorial, people of this profession have been valued for their analytical mind, mathematical abilities and scrupulousness in working with numbers. No business can manage without an accountant.
3. Hotel service manager. He has prospects not only in acquiring a wealth of knowledge for working in hotel complexes. In the near future, there is an opportunity to not earn money and travel at the same time.
4. Manager in a catering service organization. Restaurant hall administrator, head waiter and many other areas labor activity covers this profession. You can also confirm the knowledge you have acquired from us by practicing in a special service for meeting guests in restaurants and bars of large hotels.
5. Commercial Sales Manager. This is a person who has communication skills, initiative, and is capable of analytical thinking. Having learned trade operations and personnel management, you can rise to the rank of deputy director for commercial issues.
6. Commodity expert. Currently, the population wants to buy quality products. And any enterprise simply needs people who carry out examination of the quality of goods and compliance of characteristics with standards.
7. Mechanical technician. Long-lasting and reliable technical operation of confectionery, bakery, refrigeration and other equipment in trade and public catering directly depends on its skill. You will also master this specialty within the walls of this college.

Benefits of training

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

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

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

Type of training: Paid, Free

Cost of education: 24370 - 36550 rubles per year

Training is based on grades 9 or 11

Supervising university: Russian State Trade and Economic University | RGTEU

Specialties:

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

Exam subjects:

mathematics, Russian language

02/19/03 Technology of bread, confectionery and pasta

organization and management technological processes production of bread, bakery, confectionery and pasta.

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

Semi-finished products;

Finished products of bakery, confectionery and pasta;

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

Equipment for the production of bakery and confectionery shops
and pasta;

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

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

2. Production of bread and bakery products.

3. Production confectionery.

4. Production of pasta.

5. Organization of the work of a structural unit.

6. Carrying out work in one or more worker professions and office positions.

02/19/10 Technology of catering products

Qualification: technologist

Area of ​​professional activity of graduates:

organizing the process and preparing complex culinary products, bakery and flour confectionery products for various categories consumers and food production management.

The objects of professional activity of graduates are:

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

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

Management processes for various areas of catering production;

Primary labor collectives of public catering organizations.

The process technician prepares for the following activities:

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

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

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

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

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

6. Organization of work of a structural unit.

02/15/06 Installation and technical operation of refrigeration compressor machines and installations

(by industry)

Qualification: technician

Area of ​​professional activity of graduates:

organizing and carrying out installation work, technical operation and maintenance, repair and testing of refrigeration compressor machines and installations; organization of activities of primary labor collectives.

The objects of professional activity of graduates are:

Refrigeration equipment and accessories;

Technical technological and regulatory documentation;

Technological processes for the production of cold;

Primary labor collectives.

The technician prepares for the following activities:

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

2. Participation in repair and testing of refrigeration equipment.

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

4. Carrying out work in one or more worker professions and office positions.

01/43/09 Cook, confectioner

Qualification: Cook, pastry chef

Area of ​​professional activity of graduates:

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

The objects of professional activity of graduates are:

Basic and additional raw materials for the preparation of culinary dishes, bakery and confectionery flour products;

Technological equipment for food and confectionery production;

Crockery and equipment;

Processes and operations of food preparation.

1. Cooking dishes from vegetables and mushrooms.

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

3. Making soups and sauces.

4. Cooking fish dishes.

5. Cooking dishes from meat and poultry.

6. Preparing cold dishes and snacks.

7. Preparation of sweet dishes and drinks.

8. Preparation of bakery, flour and confectionery products.

01/19/04 Baker

Qualification: Baker, confectioner

Area of ​​professional activity of graduates:

performing work on the preparation of bread, crackers, various types cookies, gingerbreads, waffles, pastries and cakes without cream, other piece confectionery flour products.

The objects of professional activity of graduates are:

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

Technological processes and operations for the preparation of bread, bakery, bagel and crackers, various types of cookies, gingerbread, waffles, pastries, pies, and other baked goods;

Recipes for bread, bakery, bagel and crackers, various types of cookies, gingerbread, waffles, pastries, pies, and other baked goods;

Technological equipment for bakery production.

The cook and pastry chef prepares for the following activities:

1. Reproduction and cultivation of yeast.

2. Preparing the dough.

3. Cutting the dough.

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

5. Laying and packaging of finished products.

01/19/09 Equipment adjuster in food production

(by industry)

Qualification: Equipment adjuster in food production

Area of ​​professional activity of graduates:

performing installation, repair, adjustment, and maintenance work on equipment in the food industry.

The objects of professional activity of graduates are:

Equipment of organizations Food Industry, including machines, mechanisms, devices, their complexes and systems;

Tools;

Stationary and mobile equipment maintenance equipment;

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

Equipment adjuster in food production
(by industry)prepares for the following activities:

1. Repair of parts and mechanisms of equipment of food industry organizations.

2. Installation, adjustment, commissioning of machines, devices and technological lines of food industry organizations.

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

02/43/01 Organization of catering services

Qualification: manager

(with full tuition reimbursement)

Area of ​​professional activity of graduates:

organization of services at catering establishments different types and classes.

The objects of professional activity of graduates are:

Catering services;

Processes ensuring the provision of services to public catering organizations;

Catering products;

Primary labor collectives.

The manager prepares for the following activities:

1. Catering in catering establishments.

2. Organization of services in public catering organizations.

3. Marketing activities in catering organizations.

4. Quality control of food products and services.

5. Carrying out work in one or more worker professions and office positions.

Sent: 06/04/19

Greetings to dear applicants and their parents. Unfortunately, upon my admission to this college on the Internet useful reviews there was no mention of him. And so, I decided to correct this situation.

Let's start with a few advantages:

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

2. Acceptable food in the cafeteria. The food is pretty good, there is a wide selection of main courses, and the prices aren’t too bad either. In general, you definitely won’t leave hungry. Although there are disadvantages in the dining room - queues. But about them a little later, the queues at this college are a separate issue.

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

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

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

1. HUGE queues in the dining room and dressing room (especially). And if in the dining room you can still endure this, then the wardrobe is just a quiet horror. There is one cloakroom attendant for the entire college, who, after the 3rd and 4th classes, simply physically does not have time to properly distribute things to everyone, because after these classes a huge crowd of students arrives. Of course it's not her fault. The main thing is that the problem can be solved by having a second cloakroom attendant, but apparently, the management doesn’t care about this, these inconveniences do not concern them. And because of such queues, students have to carry outerwear with them, which is problematic.

2. Events that no one needs and in which they are forced to take part. Easter? Each group must bake an Easter cake and also pay for it. Maslenitsa? Each group must bake pancakes for some competition. And so on. Of course, you have to spend your personal time, your personal resources on all this, and you won’t get any benefit from it, of course. Except for incomprehensible certificates printed on a printer, which you will never need later anywhere.

3. Clothing requirements do not comply with the order.

4. Level of education and attendance. Of course, I can’t speak for all specialties, but personally, in my case, the level of knowledge in my specialty turns out to be about the same. And the phrase “the one who wants to learn everything himself” does not apply. Excuse me, but I can copy the material from the textbook myself at home, and practically spend it on it. 120k a year is not very cool.

5. Crazy teachers. And this is not a joke, at least a couple of them cry Kashchenko and we are still surprised how these people were even allowed to teach. There are more adequate ones, but also with their cockroaches. There are also teachers whose classes you come to with pleasure, but, alas, there are not very many of them. Of course, practically non-existent educational institutions, where all the teachers are excellent and worth their weight in gold, but in this case the number of inadequate ones is simply off the charts.

6. Physical education. There are only two physical education teachers in the college. One of which is a fiend from hell. Get ready to be raced like track and field athletes. Even if you have a certificate. According to the law, students with a certificate should not attend classes at all, they only prepare essays, but this physical education teacher absolutely does not care, they will persecute you just like others. At best, he will make small concessions. You get the feeling that you are studying in a physical education college, it’s just terrible.

7. Projectors do not work in many classrooms.

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

9. It's 2019. And our headman still walks around with a heavy, large journal, where grades are given and attendance is noted. It's wild. Speaking of attendance. It is monitored more than the knowledge that students have or lack. Those. you may not know anything, study terribly, but if you attend classes, you will not be expelled. But if you know everything well, you get good grades, you hand over everything important work, coursework, etc., but for some reason you often miss school, you will be expelled. Those. Some of the management are not concerned about the quality of the knowledge received, only about attendance.

10. It is not possible to go outside during breaks after 1st and 2nd classes. Even if you are over 18. Has something urgent happened and you need to leave? Or do you just want to smoke? Nobody cares, you will wait until 13:20 (big break) to go outside.

11. I would like to write about the headmistress. The woman is extremely unpleasant, she is also a lover of self-assertion at the expense of students, negativity constantly emanates from the person, constantly presenting it with or without reason.

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

There are better colleges in Moscow, so think twice before applying here.

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

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

Nonresident applicants are provided with a dormitory.

An important area for improvement educational process is the creation of electronic materials on various subjects (presentations on various disciplines, visualizing educational information, test tasks, materials for independent work students, etc.). Introduction of information computer technologies into educational process helps optimize the training of specialists.

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

There is a large spacious assembly hall, equipped modern equipment, where holiday concerts, musical evenings, conferences, and meetings with interesting people take place.

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