Historical aspects of the profession «Cook. Confectioner »

- Мелько, Марина Володимирівна (2017) Historical aspects of the profession «Cook. Confectioner » Професійна освіта: проблеми і перспективи, 13. pp. 81-87. ISSN 2411-6238, ISSN 24113425

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Abstract

The article deals with the historical aspects of the profession of chef-confectioner. The main world trends of culinary development are revealed. Innovative technologies and background of their emergence are analyzed. It is noted that nanotechnology and biotechnology are promising technologies in cooking. It was clarified that in connection with technical and technological progress, the needs of the industry are changing and the requirements of employers to the workers in the field of nutrition are increasing. It has been determined that the labor market requires specialists who, besides professional knowledge, skills and abilities, possess additional knowledge related to innovations and trends of the industry, as well as the preconditions for their occurrence. The development of the culinary sector is considered taking into account the principles of an integrated approach to human nutrition, evolutionary development of production, healthy and rational nutrition, value attitude to nutrition, peculiarities of the labor process in the industry, differentiation in professional activity. The importance of cooking and the attitude to the organization of food in different historical periods has been researched. The origin and development of culinary art in Western Europe is considered. It was found out that in the XVII-XVIII centuries in the European countries the cook profession was associated with art. The main stages of development of cooking and training of future chefs-confectioners in Russia and the Soviet Union are considered. The study revealed that during the period of the Soviet Union there was an active development of public nutrition, which contributed to the emergence of vocational schools, technical schools, institutes. It was found out that the professional training of future specialists for the culinary industry was carried out with the focus on the mass production, and not on the professional creativity of the cooks. The main historical features of the formation of Ukrainian national cuisine and its tendencies are determined. It is revealed that there is a dynamic process of modernization of the culinary industry, as well as institutions, which carry out professional training of future workers in the field of nutrition. The alternative forms of professional training of chefs are described, their advantages and disadvantages are indicated. The expediency and advantages of professional training in vocational schools are substantiated

Item Type:	Article
Keywords:	development of the culinary industry, innovative technologies, vocational and technical educational institution, professional training, cook-confectioner.
Subjects:	Science and knowledge. Organization. Computer science. Information. Documentation. Librarianship. Institutions. Publications > 3 Social Sciences > 37 Education > 377 Specialized instruction. Vocational, technical, professional training. Vocational colleges, institutes. Polytechnics Science and knowledge. Organization. Computer science. Information. Documentation. Librarianship. Institutions. Publications > 9 Geography. Biography. History > 93/94 History
Divisions:	Institute of Vocational Education > Laboratory of methods of vocational education and training methodology
Depositing User:	аспірант Марина Володимирівна Мелько
Date Deposited:	15 Feb 2018 14:20
Last Modified:	15 Feb 2018 14:20
URI:	https://lib.iitta.gov.ua/id/eprint/710068

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