Хомякова Людмила Михайловна преподаватель иностранного языка Государственное автономное образовательное учреждение среднего профессионального образования Политехнический колледж №8 имени И.Ф. Павлова г. Москва МЕТОДИЧЕСКАЯ РАЗРАБОТКА ВНЕАУДИТОРНОГО ВОСПИТАТЕЛЬНОГО МЕРОПРИЯТИЯ The history of my profession

ГБОУ СПО «Колледж градостроительства и сервиса №38» Специальность «Технология продукции общественного питания»

 About my profession  The significance of the profession in the society  The uniqueness of the profession  A historical reference  The worldwide famous technologists  Jamie Oliver  Gordon Ramsay James  Paul Bocuse  Why have I chosen this profession?  Education in our college

Technological catering is a specialty of production, quality control of culinary and confectionery products and provide services as a technologist of catering. Technologist of catering organizes production; makes a menu; distributes dues among the chefs and controls their work; is responsible for the quality of food prepared; offers new dishes in order to increase demand

Demand for the technologists of catering exceeds supply. It was greatly influenced by the stereotype of low wages, which is gradually destroyed by the rapid development of the food industry.

The profession requires first of all not theoretical framework, but some «creative edge» of technologist, like many other professions related to the automation of labor and necessity to maintain interest in their products. This specialist should be self-made and unique and versatile - these conditions are dictated by the modern economy.

The art of cooking is one of the oldest. In prehistoric times people instinctively chose these or other products. But after learning to cultivate cereals and cattle breeding, people began to use different food and invent different ways of cooking. The food habits of each nation had evolved over many centuries. Thousands of recipes were created. Cooks hadn`t existed in Russia for a long time. Cooking, as one of the types of skill, became a particular specialty only in the X century.

The people who tasted the food of kings can be considered as the first technologists controlling the quality of the cooked food. The kings trusted them unconditionally. And now this profession is demanded like never before because of the increase of the catering establishments. In Russia catering establishments in the form of restaurants appeared in the end of XVIII century, by the developing of the cooking as a science. Owners of establishments had to control the quality of the food prepared by employees. That’s when the profession of technologist of catering was created.

Nowadays, chefs and technologists of catering have become very popular and famous because of their talent and live TV shows. They have chance and opportunity to present various recipes. They won and still win worldwide applause for their passion for food and commitment because they offer some of the best recipes the world. And now I want to tell you about the most famous of them.

Nicknamed the “Naked Chef” Jamie is a chef famous for his growing number of television shows focused on food. A competition of the world’s best chefs remains incomplete without him. He specializes in Italian cuisine, being famous worldwide for his international recipes of 30-minutes meals that made life easier for housewives all over the world.

A big name in the culinary industry and listed among the top ten chefs in the world. He was born in Johnstone, Scotland on 8 November 1966, and discovered his passion for cooking at the age of 19. Gordon Ramsay is the only chef in Britain awarded with ten Michelin stars. Chef Ramsay is the most famous British origin chef, and currently he is the most famous chef in the world. We can also watch him on various TV channels in his own TV shows. He has a lot of own restaurants around the world.

He is known as the father of culinary arts in France. He was a legend for decades due to a very popular recipe, at a dinner at the presidential Elysee Palace in 1975, when Bocuse created the “Soupe aux truffles”, a famous soup in the world. Since then, such soups became VGE soups, the main attraction of the restaurant located near Lyon. Initials VGE come from the name of the former French president, Valery Giscard d’ Estaing.

My profession gives me a variety of opportunities for creative development of the personality.

Specialty "Chef" was established in 2008 in our college, but then it was transformed into "Technology of cooking and catering". Upon our college graduation I`ll receive “Technologist” qualification and I`ll be able to work at catering enterprises, introduce innovations, provide technological processes and control the quality of manufactured products as a result.

Though the period of studies is short, we manage to learn a lot of useful and exciting things. Besides theoretical data we practice cookery skills and can compete with experts in their training level. Fundamental theoretical knowledge and practical skills, which are practiced in the laboratory of innovative equipment, help us a lot. Experienced teachers and masters of food production make focus on using the acquired knowledge and skills in practice.