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College of Nutrition. Moscow Technological College of Nutrition of the Russian State University of Trade and Economics

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 National economy them. G. V. Plekhanov (now - Russian Academy of Economics named after G. V. Plekhanov).

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

Nonresident applicants are provided with a hostel.

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

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

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

In August 2006, the Moscow Trade and Economic College, in accordance with the order of the Russian State Technical University, was attached to the Moscow Technological College of Nutrition.

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

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

Training of specialists

  1. Technologist. In product technology Catering he is an irreplaceable specialist. Correctly organize work, control the process and get the desired result - the main features of this profession.
  2. Accountant. From time immemorial, people of this profession have been valued for analytical warehouse mind, mathematical abilities and scrupulousness in working with numbers. No company can do without an accountant.
  3. Hotel service manager. He has a perspective not only in acquiring a store of knowledge for work in hotel complexes. In the near future, it is possible not to earn money and travel at the same time.
  4. Manager in a foodservice organization. Hall administrator in a restaurant, head waiter and many other areas labor activity covers this profession. And you can also confirm the knowledge gained from us by practicing in a special service for meeting guests in restaurants and bars of large hotels.
  5. Commercial Manager by sales. This is a person with sociability, initiative, capable of analytical thinking. Having studied trading operations and personnel management, you can grow up to the 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 an examination of the quality of goods, compliance with the characteristics of the standards.
  7. Mechanical Technician. Durable 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 learning

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

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

Type of training: Paid, Free

Cost of education: 24370 - 36550 rubles per year

Education is based on 9 or 11 classes

Supervising university: Russian State University of Trade and Economics | 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

Sent: 06/04/19

Greetings dear students and their parents. Unfortunately, when I entered this college, there were no useful reviews about it on the Internet. And so, I decided to correct this situation.

Let's start with a few positives:

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

2. Acceptable food in the canteen. The food is pretty good, a wide selection of second courses, the prices do not bite either. All in all, you won't go hungry. Although there are downsides in the dining room - queues. But about them a little later, the queues in this college are a separate issue.

3. There is an opportunity to study additionally in the bar business, get a chef's category and so on. But I can’t say anything about the quality of education in these courses, because. did not 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.

1. HUGE queues in the dining room and dressing room (especially). And if you can still endure it in the dining room, then the wardrobe is just a quiet horror. One cloakroom attendant works for the entire college, who, after 3 and 4 pairs, simply physically does not have time to distribute things to everyone normally, because after these pairs a huge crowd of students comes. Of course, it's not her fault. The main thing is that the problem can be solved by the presence of a second cloakroom attendant, but apparently, the management does not 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, in which they are forced to take part. Easter? Be sure each group must bake Easter cake, and also pay for it. Maslenitsa? Each group must bake pancakes for some kind of competition. And so on. All this, of course, you have to spend your personal time, your personal resources and you will not get any benefit from this, of course. Unless incomprehensible certificates printed on a printer, which will never be useful to you later.

3. Clothing requirements do not match the order.

4. Level of education and attendance. Of course, I can’t speak for all specialties, but personally, at my level of knowledge in the specialty, the output is so-so. And the phrase "one who wants to learn everything himself" does not channel. 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, Kashchenko is crying at least a couple of times, and we are still surprised how these people are generally teaching activities admitted. There are more adequate, but also with their own cockroaches. There are also teachers for whom you come with pleasure, but, alas, there are not very many of them. Of course, there is practically no educational institutions, where all the teachers are excellent and worth their weight in gold, but in this case the number of inadequate ones just rolls over.

6. Fizra. There are two physical education teachers in the college. One of them is a fiend. Get ready to be driven like track and field athletes. Even if you have help. By 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 drive you just like others. At best, he will make small indulgences. You get the feeling that you are studying in a sports college, it's just awful.

7. Projectors do not work in many offices.

8. Despite the fact that the food in the dining room is not bad, one way or another, one time a thick black hair was found in a pizza. It's disgusting.

9. It's 2019 in the yard. And we still have the headman with a heavy, large magazine, where they give grades and note attendance. It's wild. Speaking of attendance. They follow it more than the knowledge that students have or do not have. Those. you may not know anything, study terribly, but if you attend couples, then you will not be expelled. But if you know everything well, get good grades, pass everything important works, term papers and so on, but for some reason you often miss school, then you will be expelled. Those. some of the leaders are not concerned about the quality of the knowledge received, only attendance.

10. There is no way to go outside during recess after 1st and 2nd class. Even if you are over 18. Is there something urgent and you need to leave? Or do you just want to smoke? Nobody cares, you'll be waiting for 13:20 (big break) to go outside.

11. I would like to write about the director of the hotel room. The woman is extremely unpleasant, she is still a lover of self-assertion at the expense of students, negative things constantly come from a person, constantly presenting with or without reason.

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

You can find better colleges in Moscow, so think ten times before applying here.

19.02.03 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;

Semi-finished products;

Finished products of bakery, confectionery and pasta;

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

Equipment for the production of bakery, confectionery
and pasta;

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

1. Acceptance, 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 the structural unit.

6. Performance of work in one or more professions of workers, positions of employees.

19.02.10 Technology of catering products

Qualification: technologist

Region professional activity alumni:

organization of the process and preparation of complex culinary products, bakery and flour confectionery products for various categories of consumers and management of food production.

The objects of professional activity of graduates are:

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

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

Management processes for various areas of catering production;

Primary labor collectives catering organizations.

A technologist 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 cooking process and preparation of complex bakery, flour confectionery products.

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

6. Organization of the work of the structural unit.

15.02.06 Installation and technical operation of refrigeration compressor machines and installations

(by industry)

Qualification: technician

Field of professional activity of graduates:

organizing and carrying out installation works, technical operation and maintenance, repair and testing of refrigeration compressor machines and installations; organization of activity 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 groups.

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 the repair and testing of refrigeration equipment.

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

4. Performance of work in one or more professions of workers, positions of employees.

01/43/09 Cook, confectioner

Qualification: Cook, confectioner

Field of professional activity of graduates:

preparation of a wide range of 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:

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

Technological equipment for food and confectionery production;

Crockery and inventory;

Processes and operations of food preparation.

1. Cooking dishes from vegetables and mushrooms.

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

3. Cooking soups and sauces.

4. Cooking fish dishes.

5. Cooking dishes from meat and poultry.

6. Cooking cold dishes and snacks.

7. Preparing sweet foods and drinks.

8. Preparation of bakery, flour and confectionery products.

01/19/04 Baker

Qualification: Baker, pastry chef

Field of professional activity of graduates:

performance of work on the preparation of bread, crackers, various kinds cookies, gingerbread, waffles, pastries and cakes without cream, other piece confectionery flour products.

The objects of professional activity of graduates are:

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

Technological processes and operations for the preparation of bread, bakery, lamb and crackers, various types of cookies, gingerbread, waffles, pastries, cakes, other piece confectionery flour products;

Recipes for bread, bakery, lamb and crackers, various types of cookies, gingerbread, waffles, pastries, cakes, other piece confectionery flour products;

Technological equipment for bakery production.

The cook, confectioner prepares for the following activities:

1. Reproduction and cultivation of yeast.

2. Preparation of the test.

3. Cutting the dough.

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

5. Laying and packaging of finished products.

19.01.09 Equipment adjuster in food production

(by industry)

Qualification: Equipment adjuster in food production

Field of professional activity of graduates:

performance of works on installation, repair, adjustment, maintenance of equipment in food production.

The objects of professional activity of graduates are:

Equipment of food industry organizations, including machines, mechanisms, devices, their complexes and systems;

Tools;

Stationary and mobile equipment maintenance facilities;

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

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

1. Carrying out repairs 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.

43.02.01 Organization of catering services

Qualification: manager

(with full reimbursement of tuition costs)

Field of professional activity of graduates:

organization of service at catering establishments of various types and classes.

The objects of professional activity of graduates are:

Services of public catering organizations;

Processes that ensure the provision of services to public catering organizations;

Public catering products;

Primary labor groups.

The manager prepares for the following activities:

1. Catering in public catering establishments.

2. Organization of service in public catering establishments.

3. Marketing activities in catering establishments.

4. Quality control of products and catering services.

5. Performance of work in one or more professions of workers, positions of employees.