Students of the "Professionalitet" Program Prepare for the Regional Stage of the "Professionals" Championship

The regional stage of the "Professionals" championship of professional mastery is scheduled for March 2025. The championship movement consists of competitive events where participants demonstrate skills in the most in-demand and innovative competencies.

On February 7, students majoring in 19.02.11 Technology of Food Products from Plant Raw Materials, under the guidance of expert mentor N.I. Selina, performed practical tasks on producing rich baked goods with various shapes, weights, and fillings.

Natalia Ivanovna demonstrated various techniques for shaping "Vyborgskaya Prostaya" rich dough with filling, and also explained in detail and showed the process of making pastry crumbs (streusel) for decorating the products. These skills will help students create exquisite and appetizing rich baked goods, which will be an important element of their professional activity.

Nowadays, the work of a technician-technologist in bread, confectionery, and pasta production covers a range of duties in processing necessary documentation and accounting for material assets, equipment, raw materials, and finished products. A bread technician-technologist must have good taste and olfactory sensitivity, creative abilities, aesthetic taste, and possess qualities such as attentiveness, organization, accuracy, and responsibility.

The area of professional activity for graduates involves organizing and managing technological processes for the production of bread, bakery, confectionery, and pasta products.

A graduate who has completed the specialty 19.02.11 Technology of Food Products from Plant Raw Materials will be able to work as a technician-technologist, laboratory assistant, or microbiologist-bacteriologist at a bread factory, food processing plant, or confectionery factory.