A.D. Toshev, the head of “Catering technology and organization” department, V.V. Chaplinskii, the head of “Food engineering” department and E.I. Scherbakova, associate professor of “Catering technology and organization” became members of contest committee of the region competition, assessing the best catering organization in schools and colleges. It is the first time such competition for food production facility teams of secondary-level institutions in the Chelyabinsk region takes place.
In 2013, on the initiative of the Ministry of Education and Science of the Chelyabinsk region, 12 best food production facility teams of schools and colleges competed in the art of culinary contest. Competition ground was provided by Catering and trade industry college.
While school and college principals were tested on theoretical issues by the committee, the cooks were competing in hot and cold dish cooking, making menus, setting the table. The task of contestants was to submit the creatively different food products which could vary the menus of secondary-level institutions canteens to judges’ approval.
The jury which included the specialists of Institute of Economics, Trade and Technology of SUSU, was assessing food quality, cooking technology, smell, taste, color combination in food presentation and other peculiarities which compound the victory. The first prize was taken by the college from Agapovskii district.
Abduvali Jabarovich accentuated that such kind of competition is intended to increase the service culture in the catering enterprises of the city of Chelyabinsk and the Chelyabinsk region. By virtue of participation in such kind of contests cooks and the public catering managers set the high level of culinary art standards.
Remind you that Institute of Economics, Trade and Technology is the only one regional institution training the higher education professionals in the sphere of public catering. For this reason, the contestants seeking the improvement of their professional level, would be able to find here all interesting training directions related to food preparation (“Catering technology and organization”, “Plant food products”, etc.) and in the following obtain a higher education diploma.