"Educational restaurant" and "Educational and scientific center for the production of public catering products" of the Department of "Technology of food products"
"Educational restaurant" is a form of organizing the educational process in the mode of a real-life enterprise, which makes it possible to implement practice-oriented training of students. One of the purposes of this educational technology is the development of professionally significant personal qualities of students: creativity and initiative, critical thinking, self-esteem, responsibility for decisions.
Educational technology is aimed at:
The presence of its own "Educational restaurant" and "Educational and scientific center for the production of catering products" is the pride of the department. Training at the centers allows to acquire practical skills in food production. "Educational restaurant" for 35 seats is equipped with modern equipment necessary for the service sector.
"Educational restaurant"
The students consolidate the knowledge gained in theoretical lessons and develop psychological communication skills in a team in the "Educational and scientific center for the production of public catering products" and in the "Educational restaurant". Educational technology in the process of vocational education can be successfully implemented provided that future young specialists - catering technologists are able to successfully apply the acquired knowledge, skills and abilities in practice.
In order for future young specialists to develop the necessary competencies, they must:
The basic principles of building the "Educational and scientific center for the production of public catering products" and "Educational restaurant":
1) "Educational and scientific center for the production of public catering products" and "Educational restaurant" - a certain type of activity aimed at full-fledged training of personnel for public catering enterprises - cafes and restaurants. The educational and scientific center has an isolated working space with the required number of workplaces;
2) while working at the Educational and scientific center, each student has an independent work area, and the amount of work that must be completed in a certain period of time is also determined;
3) each workplace is completed with the necessary equipment in accordance with production, sanitary and hygienic requirements and regulatory documentation;
4) general management in the Educational and scientific center is carried out by teachers of special disciplines who provide training;
5) students use the equipment, tools and devices of the Educational and scientific center in laboratory studies;
6) students under the guidance of a teacher, in practical classes, work out, consolidate and improve the knowledge gained during the theoretical part of training. On the basis of the specialty standard, a list of actions (functions) that must be performed by students and a list of documents that confirm the performance of functions have been compiled.
Table setting in the "Educational restaurant"
The opening ceremony of the "Educational and scientific center for the production of public catering products"
The university has a unique educational and material base for the training of highly qualified specialists. It includes well-equipped workshops and laboratories.
Training and production centers are equipped with innovative equipment of a new generation, where students consolidate their theoretical knowledge and practice practical skills to improve professional skills.
To improve the professional level of students in the educational and production workshops, master classes and training seminars are held. Students are able and qualified to fulfill their skills in training and production workshops.
Laboratory classes on the discipline "Technology of public catering products"
Master classes as one of the tools when choosing a profession
The basis of the effective viability of any university is professional orientation among students of schools, professional colleges to form the personal qualities of applicants necessary for choosing a profession and achieving professional and social success.
In 2019, master classes for schoolchildren and college students of Almaty were held at the "Educational and scientific center for the production of public catering products".
On April 20, 2019, the "Department of technology of food products" organized a master class on the topic "The use of fresh edible flowers in the design of ready-made meals" for the invited schoolchildren and college students. The master class was held in the scientific laboratory "Technology of cooking food products" under the guidance of prof. A.M. Taeva, ass.prof. Sh.Y. Kenenbay, senior lecturer A.M. Kapbasova and the chef of the restaurant "TIAMO" Akbarov R.
During this master class, the use of fresh edible flowers in the design of modern cuisine was demonstrated, the students were involved in the work process, in which they showed great interest.
On November 20, 2019, a master class on the topic “Dishes of European cuisine” was held at the “Educational and scientific center for the production of public catering products”. The chef of the restaurant "Myata" Atmyshev Damir and the chef of the restaurant "Olovo" Kulakidi Pavel demonstrated the preparation of specialties of European cuisine.
