02/19/03 Technology of bread, confectionery and pasta
organization and maintenance of technological processes for the 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 of confectionery products.
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 Product technology Catering
Qualification: technologist
Region professional activity graduates:
organizing the process and preparing complex culinary products, bakery and flour confectionery products for various categories of consumers and managing the production of food products.
The objects of professional activity of graduates are:
Various types of products and raw materials, industrial semi-finished products, 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 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:
preparing 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:
Basic and additional raw materials for the preparation of culinary dishes, bakery and confectionery flour products;
Technological equipment for food and confectionery production;
Utensils 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 of 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 of 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 food industry organizations, including machines, mechanisms, apparatus, 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 catering organizations.
3. Marketing activities in public catering organizations.
4. Quality control of food products and services.
5. Carrying out work in one or more worker professions and office positions.
State budgetary educational institution of secondary vocational education Moscow Food College No. 33
College majors
▪ Technician, full-time, based on 9 classes, 3 years 10 months, budget: yes, paid: yes▪ Manager, full-time, based on 9 classes, 3 years 10 months, budget: yes, paid: yes
▪ Baker, Confectioner, full-time, based on 11 classes, 10 months, budget: yes, paid: yes
▪ Cook, pastry chef, full-time, based on 9 classes, 2 years 5 months, budget: yes, paid: yes
▪ Cook, pastry chef, full-time, based on 11 classes, 10 months, budget: yes, paid: yes
▪ Cook, pastry chef, part-time (evening), based on 11 classes, 1 year 10 months, budget: no, paid: yes
▪ Technician – technologist, full-time, based on 9 classes, 3 years 10 months, budget: yes, paid: yes
▪ Technician - technologist, full-time, based on 11 classes, 2 years 10 months, budget: yes, paid: yes
▪ Technician - technologist, full-time, based on 9 classes, 3 years 10 months, budget: no, paid: yes
▪ Technician - technologist, part-time (evening), based on 11 classes, 3 years 10 months, budget: no, paid: yes
▪ Commodity expert, full-time, based on 11 classes, 1 year 10 months, budget: yes, paid: yes
Nearby colleges
Students of Financial College No. 35 receive secondary vocational education in specialties. The college employs a creative teaching staff that has its own traditions and maintains a normal psychological microclimate. Qualification practice is carried out at the places of future work, which then allows young specialist easy to adapt to the work team. Some graduates, on the recommendation of the college, are sent by customers for further education at colleges.
The history of Tsaritsyno College goes back to 1977. In 2014, the Moscow College of Management, Hotel Business and information technologies`Tsaritsyno` by joining the College of Hotel Management "Tsaritsyno" No. 37 of the city of Moscow with two other two educational institutions: Moscow Technical College and Moscow College of Management and New Technologies.
The Sports and Pedagogical College is unique educational institution of the city of Moscow, providing training for the sector physical culture and sports in the system of secondary vocational education. For highly qualified athletes, an individual training schedule is provided, which allows them to master educational program based individual work with teachers, use modern distance learning technologies and take exams and tests at a time convenient for them in accordance with the schedule of the educational and training process.
