Implementation of the grant "Russian Student Teams" at Agrotechnological Faculty of Omsk SAU under the programs of service jobs "Doughmaker" and "Cheesemaker"

Since October 21, as part of the implementation of the Russian Student Teams grant at Omsk State Agrarian University, the Department of Food and Food Biotechnology has been training students in the professions of workers and employees under the programs of the working professions "Doughmaker" and "Cheesemaker" on a free basis in accordance with the Decree of the Government of the Russian Federation dated June 09, 2021 No. 876. "On approval of the rules for granting grants in the form of subsidies from the federal budget for financial support of the implementation of measures to provide grants for training in basic vocational training programs."

The structure of the academic disciplines of the professional training program "Doughmaker" includes the following disciplines: "Introduction to professional activity", "Microbiology of bakery production", "Technological equipment for bread production", "Technology of bread and bakery products", "Production control in bakery production", "Technology of non-traditional types of bread", "Biotechnology bread production".

The following disciplines are included in the structure of the academic disciplines of the professional training program "Cheesemaker": "Introduction to professional activity", "Cheese microbiology", "Technological equipment for cheese production", "Cheese technology", "Production control in the dairy industry", "Accounting and reporting at the dairy industry enterprise", "Sanitation and hygiene in the dairy industry".

The training is conducted in modern specialized laboratories equipped with modern production equipment for the technological process of food production. During the training, the students of the student teams visit the food industry enterprises of the city of Omsk and the Omsk region, where they are directly involved in the manufacture of products.

These educational programs allow them to study the technology of cheese and various types of semi-finished dough products, the design and technical characteristics of technological equipment. In practical classes, students learn how to work on production equipment, the specifics of its operation and the safety of working on it.

Students in the course of studying the disciplines of the educational program show great interest, perseverance, determination and love for their chosen profession.