Technology of food production in the restaurant business

Umyanova Saule Zhumageldievna, Master's degree, senior lecturer, 1. MOOC characteristics 1.1 Purpose of the study: The purpose of the discipline is to consider the main stages of the technological process of production in restaurant establishments. As a result of the study of the discipline, the methods of accepting food raw materials and food products, as well as the processes of mechanical and hydromechanical processing of raw materials, heat treatment of semi-finished products and cooking of finished food are mastered. Technological processes of mechanical and culinary processing of raw materials and semi-finished products are considered. 1.2 Study objectives: Аpplies methods of acceptance of food raw materials and food products, uses technologies of mechanical and hydromechanical processing of raw materials, uses methods of heat processing of semi-finished products and cooking of finished food, and also uses technological processes of mechanical and culinary processing of raw materials and semi-finished products. 1.3 Learning outcomes: develop professional competencies in planning, analyzing and optimizing technological processes of food production, ensuring product quality and safety, rational use of resources, improvement of production efficiency, and enhancement of competitiveness of restaurant enterprises. 2. Prerequisites. Bar business and enogastronomy 3. Post-requests. Organization of banquets and receptions 4. Number of academic credits/duration of MOOCs - 5 5. Course difficulty level: Beginner, Intermediate and Advanced