A confectioner is a professional chef who creates pastries, desserts, and other baked foods. Representatives of this profession can be found in large hotels, restaurants and bakeries. Less commonly, a confectioner is a person whose business is related to the sale of confectionery.

The confectioner is engaged in the preparation of various types of dough, fillings, creams according to a given recipe. Bakes and decorates products. These are high-quality, various type, taste and aroma food products. Most of the work is done manually with the help of special tools, turning the pastry chef into an art.

In addition, the confectioner must know the terms and conditions of storage of ingredients and finished products.

Prepares confectionery products at confectionery factories and in specialized shops of bakeries.

Cooking according to the recipe different types dough, creams, fillings. It kneads, knocks down, rolls out and cuts the dough, forms the necessary products from it (cake, pastry, cookies, etc.), bakes them until cooked. Fills pastries and cakes with cream, fondant, chocolate, whipped cream, etc. Checks the weight of finished products, which helps to determine if the recipe was followed correctly.

The confectioner also draws up a menu, forms applications for products, semi-finished products, monitors the quality of products.

Personal qualities:

Creative approach to business, accuracy, good health developed taste memory.

Requirements:

For activity, fine taste and olfactory sensitivity, fine color discrimination, good visual-motor coordination (at the level of hand movements) are required. He must be well versed in the products, their composition, ingredients, own all the secrets of the equipment.

The profession will require physical endurance, as you have to work standing up for a long time at a fairly high temperature.

The confectioner must know: the range of manufactured products; sanitary and hygienic standards confectionery production; types of raw materials and their properties; recipe and mode of preparation of confectionery products; device and rules for the use of special equipment. He must be able to process raw materials in accordance with their properties, prepare and finish different kinds confectionery.

Education:

Secondary: specialties Confectioner of sugary products, Cook-confectioner, Technology of products Catering.

Areas of application of professional knowledge:

Public catering establishments (restaurants, cafes, canteens, buffets, teahouses, snack bars);

Medical institutions (hospitals, sanatoriums, health camps);

Educational institutions (schools, kindergartens, institutes, colleges, technical schools, colleges);

Procurement factories, kitchen factories, semi-finished products factories;

Cooking shops.

The confectioner can work at confectionery factories, bakeries, confectionery shops of cafes, coffee houses, restaurants, canteens.

Medical contraindications:

Work is not recommended for people who have allergic reactions to food products and diseases: respiratory organs (bronchial asthma, chronic pneumonia, etc.); of cardio-vascular system(hypertension, heart failure, etc.); kidneys and urinary tract (nephritis, renal failure, etc.); musculoskeletal system, limiting the mobility of the hands; nervous system (meningitis, myelitis, etc.); organs of vision (significant decrease in visual acuity and color discrimination); skin with localization on the hands (dermatitis, eczema, etc.).

Level wages confectioner depends on the place of work and the degree of professionalism and. A professional confectioner can take part in international competitions, organize your business.

The basis of the profession of pastry chef is relatively simple: to prepare cakes and desserts. To do this, you need to know a certain set of recipes, types technological equipment, sanitary norms and rules and much more.

In a large enterprise, the range of responsibilities may be larger and include team management, communication with customers, and so on. So a confectioner is a rather versatile and interesting job for those who decide to connect themselves with food production.

Places of work

It is conditionally possible to distinguish two main types of organizations where there is a position of a confectioner:

• catering establishments - restaurants, cafes, buffets, confectioneries, coffee houses, etc.;
• production of ready meals and semi-finished products - culinary shops, semi-finished products factories, kitchen factories, culinary shops of large supermarkets.

And those and others are definitely not getting smaller, so confectioners will always be in demand.

History of the profession

It is difficult to say when professional confectioners appeared, because people have always loved sweets: the Mayans used chocolate, the ancient Indians used sugar cane, the Egyptians learned how to make sweets from dates.

In Europe, the profession of a pastry chef as a specialized cook appeared at the courts of royalty and courtiers, and with the opening of private bakeries as commercial enterprises the profession of baker-confectioner also arose.

Responsibilities of a pastry chef

As a rule, the main official duties confectioners are:

• preparation and decoration of confectionery and bakery products;
• quality control of finished products;
• participation in the preparation of the menu.

Depending on the level of the specialist and the specifics of the enterprise, the functions of a confectioner may include:

• drawing up technological maps;
• development of new types of products;
• selection of professional equipment for production and its maintenance;
• control of the working process of the confectionery shop.

Requirements for a confectioner

Usually the requirements for a confectioner are very simple:

• education (professional or short courses);
• work experience in the specialty;
• medical book.

Sometimes more skills and knowledge are required from a confectioner:

• experience with certain ingredients;
• team leadership skills;
• process control experience.

confectioner resume template

How to become a confectioner

Becoming a confectioner is quite simple - you need to get an education, and you can enter a vocational school or college after the 9th grade, and upon graduation, get the qualification of a confectioner of category 3.

You can simply complete special courses, with the help of which you can understand what a higher-qualified confectioner does, and gradually reach the highest - 6th category.

To qualify for high positions in this area, it is worth getting a university diploma in the specialty “Technology of products and public catering”.

Pastry chef salary

The salary level of a confectioner fluctuates around 20 - 70 thousand rubles per month. Minimum amounts are offered to production assistants or moulders.

The average salary of a confectioner is about 33 thousand rubles a month.

If you get higher education and work for several years in the field, you can count on a very decent income. For example, when asked how much a confectioner in an elite restaurant earns, no one will answer you - this is often already trade secret. For example, some restaurants in Moscow are ready to pay confectioners even up to 200 thousand rubles.

Description of the educational program Cook, confectioner

Chef and confectioner are very honorable and demanded professions. The cook is the same artist-creator. In his hands, ordinary products turn into works of art, bringing joy and pleasure to people.

It would seem that the profession of a cook is familiar to everyone and there is no need to talk a lot about it. Young men and women, graduating from school, dream of romantic and heroic professions. Few people aspire to become a chef, perhaps because they do not know well what kind of profession it is.

An old Russian proverb says: "A good cook is worth a doctor." Indeed, a cook, like a doctor, cannot be indifferent. After all, how to feed a person depends on his health, and mood, and labor productivity. And it is also a profession that requires constant search, creative fantasy, because it is necessary to pleasantly surprise the visitor every time he enters the dining room, cafe, restaurant.

Whose business is it to prepare food?

There are a lot of women working in the catering industry now. However, in the old days, only men were cooks. And even now, in large restaurants, chefs are men who not only are not inferior in skill to women, but often surpass them in skill. Yes, and physically this work is a match for a man.

Many students of our college, when asked why they chose the profession of a cook, answer like this: “I love to cook,” “I want to invent new, unknown dishes,” “I want to feed people, tasty and nutritious.”

And experienced chefs say: “Our job is to bring joy to people. Otherwise, why go to the chef?

Boiling two or three bowls of soup, frying some potatoes is easy. But to make 100 servings of soup boiled in a huge pot turn out to be delicious, to cook a truly delicious dinner for several hundred people, is already an art that should be learned long and hard. Of course, there are cookery books that describe how to cook, fry, bake, indicate the exact dosage of products, tens and hundreds of times proven and thoughtful recipes. And yet, the work of a cook always has a place for fiction, fantasy, ingenuity.

And the chefs themselves always talk about creativity. The profession of a cook is one of the few where the obligatory taste sensations and perceptions are the main professionally important mental functions. Therefore, one who decides to become a culinary specialist must have subtle taste sensations and a well-developed sense of smell. Specific requirements are placed on the memory of the cook. He must have developed a long-term verbal-logical memory, he needs to know everything about the composition of food and its calorie content, about the physiology of nutrition, sanitation and hygiene, about the rules for compiling a menu, and, of course, have deep knowledge on the technology of cooking and operation of equipment. The difficult, but at the same time fascinating profession of a cook brings great moral satisfaction to a person: it gives him the opportunity to be convinced every day of the necessity and importance of his work.

Culinary art is acquired by a person during many years of study and practice. Not everyone is able to become a good cook, but everyone should strive for this, cultivating in themselves a love for creativity, a search for something new and a desire to bring joy to people. The chef's talent lies in the fact that he establishes his "secret", unknown to others, attitudes towards products.

Perhaps no image of the profession has changed so radically over last years like an image of a cook. In the old days, only men were cooks. Then he was associated with a rosy-cheeked woman who wanted to feed everyone with simple and satisfying food.

A chef in the 21st century has become different - with professionally perfected hand movements, wild imagination, which he embodies in his dishes, and a delicate gastronomic taste.

Today, the professions of cooks and confectioners are prestigious and in demand in the labor market. Dozens of new restaurants and cafes open every year, festivals and culinary competitions allow young professionals to develop professionally.

These professions can be compared to real art, where great creativity, jeweler's precision and artistic taste are required.

In GAPOU SO "AKTP" cooks of the widest profile are trained. They are given basic knowledge about cuisines different peoples world, so that in the future graduates, after a short internship, could master any direction. There is also a narrower specialization - a pastry chef. Here, the technology of preparing confectionery products is studied in more detail. Of all the specializations, this one is not only the sweetest, but also the most creative. A pastry chef cannot do without artistic taste, imagination, fantasy, because the preparation and decoration of each confectionery is a creative process.

It would seem that the restaurant fever, which is observed not without surprise by residents of most large cities in Russia, should have declined long ago. Judge for yourself, in Moscow, St. Petersburg, Kazan and other megacities of our country, you can easily find establishments for every taste and budget. This and all sorts of refined restaurants that claim to be haute cuisine, and a whole sea of ​​democratic restaurants introducing the culinary tastes of the peoples of the former Soviet republics, Mediterranean delights and even the gastronomic culture of the most remote countries. The rich palette is complemented by countless cafes and coffee houses. Completing the list of establishments fast food, which differ from representatives of other segments of the restaurant market, except for lower margins on dishes.

Despite such a rich offer, restaurants continue to open. And this process is unlikely to stop in the next five to seven years. You don't have to be an advanced top manager to assume that new restaurants will need specialists. And the mediocre poaching of employees from nearby establishments is unlikely to satisfy the shortage of personnel in an emerging market.

- The modern food industry is characterized by an ever-increasing demand for personnel,- says restaurateur Gayane Breiova. - The emergence of new restaurants provides a high demand for representatives of all professions, from waiters and ordinary kitchen workers to managers and chefs. This opens the way not only for specialists with considerable experience, but also for beginners - graduates of various courses. The chances of young people in the restaurant business are great. Unlike other sectors of the economy, here you can make a dizzying career in a relatively short time. Moreover, starting from the lowest positions.

The specifics of the profession

Pros of the profession:

• Stable income;
• demand in the labor market.

Disadvantages of the profession:

• Great physical activity: standing for eight to ten hours at the stove is not as easy as it seems;
• Constant tension of attention: it is unlikely that you will be able to relax when you need to cut a salad and watch two pans on the stove.

Place of work:

Students are given the opportunity to apply their knowledge in cafes, restaurants, bars and canteens of the city. Many already during the practice find a future job.

Personal qualities:

A chef must have an aesthetic taste, imagination, creative inclinations, otherwise he will not go further than sandwiches and scrambled eggs.

"A good cook is a lot of character, imagination and feelings" -

Emil Jun, Strasbourg Chef
restaurant "Au Crocodile"

Cook is a food preparation specialist. A good cook is sometimes called a magician, because he can cook a real masterpiece from the most ordinary products, which will bring joy and delight to people. The profession of a cook is one of the most popular and in demand in the world. Everyone can cook something quickly and even tasty, but chefs do something more with food. They do not just follow the requirements of the recipe, mixing the ingredients in the right proportion and bringing the products to readiness. Extensive knowledge of physiology, chemistry, visual arts, as well as a sense of proportion and a special intuition form what we call culinary masterpieces.

Brief description of the profession.
The chef prepares dishes according to special recipes, but can modify them to his liking, that is, approach the process creatively. Skilled chefs are often called masters of cooking, and their dishes are works of art. Because their main goal is not just cooking to satisfy hunger. They strive to convey certain feelings and moods to people, choosing the most successful combination of taste and aroma, as well as beautifully decorating the dish. Without a doubt, this can only be done with talent and with a certain amount of inspiration.

Profession specifics.
The work of a cook consists of several stages:
- receipt of initial products;
- maintenance of technology and recipes for cooking;
- ensuring the cooking process: preparation necessary equipment, preparation of semi-finished products;
- proper operation of kitchen equipment;
- ensuring proper accounting and storage of products in accordance with sanitary and hygienic standards;
- sales of products.

The profession of a cook has several areas of activity.

Chef- the highest level in the profession. The chef combines the functions of an administrator and a cook. He draws up applications for the necessary products, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt and sale. Studying the demand of customers, forms a range of dishes and culinary products, composes the daily menu. Controls the technology of cooking and compliance by employees sanitary requirements and hygiene rules. Organizes accounting and reporting on the activities of the enterprise. The chef is also a high-class professional who invents new dishes and improves existing recipes, whose essential character traits are creativity and originality.

pastry chef engaged in the manufacture of sweets. This specialization requires a developed imagination and a fine artistic taste, since it is very important not only to prepare a confectionery product, but also to decorate it in an interesting way.

Cook technologist organizes the food preparation process. Determines the quality of raw materials, calculates its quantity to obtain portions of finished products, the calorie content of the daily diet. Develops recipes for new signature dishes and composes on them technological maps. Draws up necessary documentation, instructs cooks. His responsibilities include the proper organization of the cooking process.

cook calculates the raw materials and the output of finished products, prepares dishes, performs straining, kneading, grinding, shaping, stuffing, stuffing products, regulates the temperature regime, determines the readiness of dishes, products using instrumentation, as well as appearance, smell, color, taste, produces artistic decoration of dishes and confectionery, divides them into portions.

The profession of a cook has its pros and cons, like any other profession.

Pros of the profession.
The profession of a cook is in demand and creative, it has a place for imagination and ingenuity. Good cooks high level wages. The undoubted advantages are the presence of a constant demand for this type of activity, the likelihood of professional growth and the acquisition of skills useful in Everyday life. In addition, this is a great opportunity to realize your creative potential and create something original.

Disadvantages of the profession
The job requires great physical endurance and responsibility. Standing at a hot stove full-time is not for everyone. At the same time, there is a constant tension of attention, when you need to monitor the preparation of many dishes and there is no way to relax or be distracted.

Personal qualities.
- olfactory and tactile sensitivity, olfactory memory;
- good taste and color perception, taste memory;
- a good eye;
- exquisite taste, imagination, a penchant for creativity;
- ability to recognize small deviations of parameters technological processes from the given values ​​by visual features;
- the ability to simultaneously perceive several objects;
- well-developed sense of timing;
- dynamic thinking;
- knowledge of measures, the ability to quickly and accurately determine the right amount of liquid, bulk products, spices by eye;
- the ability to understand the quality and freshness of meat, fish, vegetables and fruits;
- knowledge of technology fast food dishes, how to rationally allocate time;
- good coordination of movements of both hands, firmness of the hand, stability of the hands;
- the ability to perform small precise movements;
- efficiency;
- physical endurance: the ability to work intensively for a long time without reducing performance;
- vigor;
- the ability to improvise;
- responsibility;
- forethought;
- punctuality, pedantry;
- the ability to switch from one activity to another;
- Striving for professional excellence.

Demand for the profession of a cook.
Nutrition is an integral process for maintaining human life on a daily basis. Therefore, the demand for the profession of a cook is difficult to overestimate. Almost all institutions have canteens, from kindergarten to government organizations. And in recent years, due to the growth of the level of culture and prosperity of the population, more and more various establishments offering a solid assortment of dishes began to open. There are several reasons for this - the desire of people to try something new, to learn more about the traditions of another country by tasting its cuisine, or the desire to spend as little time as possible at home at the stove. The result is the incredible popularity of various pizzerias, fast foods and restaurants specializing in national dishes. And in any of these establishments, at least a few chefs work.

Place of work and career.
The profession of a cook involves a job in the service sector. Cooking is done in canteens various enterprises, organizations, educational institutions, as well as in cafes, bars and restaurants. You can also work at food processing plants, confectionery factories and food industry plants. Another one of options is the work of a personal chef for wealthy people. In good hotels, the profession of a cook is considered a key hotel business. In hotels, chefs cook themselves and at the same time control the process of creating almost all dishes - from standard breakfasts to desserts. They also participate in the purchase of equipment, compose the menu, make sure that the restaurant's products are fresh and immediately go to processing. The chef can also open his own restaurant or cafe. Wealthy people hire cooks for their homes.
Professional activity cooking begins at school. GBPOU RK "Yalta College of Economics and Technology" provides students with permanent practice for the entire period of study.
For a subsequent successful job search, a novice chef should make a portfolio with photographs of the dishes he has cooked. This is a modern approach to job search, which is perceived positively by a potential employer.
In the profession of a cook it is possible career from assistant chef to chef in a prestigious establishment. Professional growth Starts as an assistant chef. And then, in accordance with the specialization and subject to the worthy performance of their duties, a person becomes a cook in the corresponding area of ​​activity. At the same time, qualifications are gradually increased by assigning a rank. Upon reaching the level of 5-6 category, you can safely look for a vacancy for a chef.
The salary of a cook depends on the region of residence, the specifics of the institution, the size of the enterprise and the range of duties that the cook performs.

Today I am starting a series of articles that many of you, my dear readers, have been waiting for - "Preschoolers about professions." Confectioner - The profession is interesting and attractive for most kids. Which of us in childhood did not dream of being a confectioner and eating a lot of sweets? Today you will learn a lot about this profession: who invented raisin buns the way confectioners make them, look fascinating funny film for kids about a pastry shop! Also do developmental tasks for the development of thinking of the baby and speech games! And of course you will find poems and pictures about the profession of a pastry chef! All this in this article! I wish you interesting discoveries!

Preschoolers about professions - confectioner: educational games and tasks for children

There is an opinion that familiarization of preschoolers with professions is reading stories about the work of adults. But the kid will quickly forget the stories he read, but personal experience remembers for a long time. Therefore, introducing preschoolers to professions, we will first of all use personal life experience child. We will try to have the kids first try to find the answer to the questions themselves, and then they would supplement their knowledge with new information. That is why you will not find here a “serious and big” story about the profession of a confectioner, but you will find a whole series of exciting educational tasks for kids! Good luck!

Who makes the buns? Preschoolers about the profession of a confectioner

Ask the child if he knows where the buns in the store come from? Who bakes them? Most likely, the child will answer that he bakes buns cook. Fix it. This person is by profession confectioner.

Invite the child to listen to two poems and guess What is the difference between the professions of a cook and a confectioner.

Cook cooking for kids
Soup, potatoes, meatballs.
Cooking porridge-semolina
Salad with sour cream.

I'll bake pies
And carpets, and horns.
This is the gift I have:
I confectioner- cook.

What does a chef prepare and what does a pastry chef prepare? (The confectioner prepares sweet buns, cookies, gingerbread, cakes, pastries, cheesecakes, sweets, buns ... The cook prepares porridge, salads, the second, compote, meatballs ...)

Find the chef and pastry chef in the picture.

Guess my riddle

Walks in a white cap

with a ladle in hand

He cooks dinner for us

Porridge, cabbage soup and vinaigrette.

Who is this - a cook or a confectioner? Why?

Look at the picture.

• What does a pastry chef put on before work? Why does a confectioner need a dressing gown and a cap on his head? (A cap is needed to cover the hair, otherwise the hair can get into the pastry. An apron or bathrobe is needed to protect clothes, because something can get on it and ruin it. Another apron or bathrobe is needed so that dirt, dust, threads from clothes do not got into the food).

• Why is a chef's and pastry chef's dressing gown always light and never dark? (The dressing gown must be clean so that dirt does not get into the food. Dirt is not visible on a dark dressing gown. Therefore, the cook and pastry chef always have snow-white clothes)

What does a confectioner bake, or what kind of buns and pies are there?

Pie. What word does the name of the pie sound like? (To the word “unfasten, unfasten”) Such pies are called pies because they have an open center from which the filling looks out. It's like the pie has popped open.

Sayka. Oval bun. There may be several "sticky" to each other.

Bagel. Look at the bagel. Why do you think people named this bun that way? (similar in shape to a horn)

Bun. The name of the bun "bun" comes from the word "flatten". Remember how you flatten a plasticine ball into a cake? This bun is flat, like it's been flattened. That's why they call her a bun.

And the braid is interlaced when cooked. Have you already guessed how it is woven? You can weave like a pigtail, you can twist the ends in a different way. You can try to make a plasticine braid. Try to invent your own way of weaving braids.

Cheesecake. What shape is the cheesecake? That's right, it's always round. Did you ride a cheesecake down a hill in winter? Or seen how others ride? What is the similarity of a cheesecake for rolling down a hill and a cheesecake - a bun?

Donut. Round fried sweet pie. Sometimes it is also called a donut. Have you already guessed why? He is lush. plump.

Pastry profession. Educational games

In games, a preschooler learns to creatively use the knowledge about the profession that he has received.

1. The game "The Fourth Extra"

Find the extra picture. Explain why it is superfluous (a picture that is not related to the profession of a confectioner will be superfluous in this game). How can you call everything that is shown in the pictures, in one word? (food)

Card 1.

Card 2.

Card 3.

2. Game "Guess"

This game can be played with a child 6-7 years old and older. They play it like that. The host talks about himself on behalf of some product. For example, on behalf of flour, he talks about how it was made, how it was packaged, how people will use it, what the confectioner will do with it. And the rest of the players guess on behalf of which product the presenter spoke. A very exciting game, but difficult for children. Children play it when they hear interesting and funny samples of adult stories. Usually the most interesting stories dads invent, not moms!

How do confectioners work? Journey to the pastry shop

And now you will find a funny cartoon about the work of confectioners. You will see how buns are baked in a real factory. And you will also learn a story about a famous Russian confectioner and about the one who invented buns with raisins.

Preschoolers can't get into a real pastry shop, so the opportunity to find yourself in it thanks to a video is an opportunity not to be missed! All this must be seen with your own eyes!

The video and the cartoon are so interesting and funny that I strongly advise everyone to watch it, even adults - you will learn a lot of new things and get a boost of optimism and good mood! Happy viewing!

Speech games about the work of a confectioner

Speech exercise for developing the ability to form new words from known words - “What is the filling”

Invite your child to come up with different fillings for pies and buns. If you have a toy Carlson or Winnie the Pooh or another toy sweet tooth, then you can invite your child to come up with treats for him.

So, we begin to “bake pies”, i.e. with the movements of the palms we depict how we sculpt pies. While we sing:

I bake, I bake, I bake

All the kids have a pie.

I will give Winnie the Pooh

I'll treat you to pies.

As the first pie was blinded, we begin to discuss its filling. You start, and the child finishes: “Look what a pie I got - it has strawberry filling - strawberry. And here's another. I put lingonberries there - there is lingonberry filling in it. And what kind of filling did you get pies with?

Offer the baby: “Let's bake different pies. We put a peach here, and the filling will be - ... we pause so that the baby finishes the word (peach), and here we put an apricot. The filling turned out - ... (apricot). And what other stuffing can we come up with?