Curriculum for the specialty 19.02 10. Basic postulate of metrology

MINISTRY OF EDUCATION OF THE MOSCOW REGION

State budgetary professional educational

establishment of the Moscow region

"Lyubertsy College named after Hero Soviet Union,

pilot-cosmonaut Yu.A. Gagarin"

I APPROVED

Director

State budgetary

professional educational

institutions of the Moscow region

"Lyubertsy technical school

named after Hero of the Soviet Union,

pilot-cosmonaut Yu.A. Gagarin"

O.A. Klubnichkina

from "____" _____________ 2017

WORKING PROGRAM OF THE ACADEMIC DISCIPLINE

CHEMISTRY

general education cycle

basic professional educational program

by specialty02/19/10 Product technology Catering

Full-time form of education

______________________________________________________________________________________

(full-time, part-time, part-time - part-time)

Lyubertsy, 2017

APPROVED AGREED

Subject (cycle) commission Deputy Director for Academic Affairs,

general education, humanitarian, deputy chairman of methodological

natural science cycles council

O.Yu. Khokhlova

"________"_____________________2017

Chairman of the subject (cycle)

commissions

Beresneva Inna Sergeevna

AGREED

Deputy Director for Academic Affairs

Methodical work, chairman

Methodological Council

V.B. Atrepieva

"_____"_________________2017

Compiled by: Beresneva Inna Sergeevna__________________________________________________

(Full name of the teacher of the State Budgetary Educational Institution of the Moscow Region "Lyubertsy Technical School named after

Experts:

Internal expertise:

Technical expertise: Malgina Valentina Vasilievna ___________________

(Full name of the methodologist, member of the methodological council of the State Budgetary Educational Institution of the Moscow Region "Lyubertsy Technical School"

Hero of the Soviet Union, pilot-cosmonaut Yu.A. Gagarin")

Content examination:Tarasova Irina Stanislavovna _______________________

(Full name of the teacher of general education disciplines (chemistry) of the highest qualification

Pilot-cosmonaut Yu.A. Gagarin")

External expertise

Content-based expertise

_____________________________________________________________________________________________________________________________________________________________________________________________________________________________

Working programm developed on the basis of the Federal State educational standard average vocational education in specialty 02/19/10 Technology of public catering products (19.00.00 Industrial ecology and biotechnology), approved by order of the Ministry of Education and Science Russian Federation dated April 22, 2014 No. 384 (registered with the Ministry of Justice of Russia on July 23, 2014 No. 33234)

	p.
GENERAL CHARACTERISTICS OF THE WORK PROGRAM OF THE SCHOOL DISCIPLINE “CHEMISTRY”
STRUCTURE AND CONTENT OF THE ACADEMIC DISCIPLINE
CONDITIONS FOR IMPLEMENTING THE ACADEMIC DISCIPLINE
CONTROL AND EVALUATION OF THE RESULTS OF MASTERING AN ACADEMIC DISCIPLINE

GENERAL CHARACTERISTICS OF THE WORK PROGRAM

ACADEMIC DISCIPLINE"CHEMISTRY"

1.1. Scope of application

Working programm academic discipline is part of the main educational program in accordance with the Federal State Educational Standard for Secondary Professional Education in the specialty 02/19/10 Technology of public catering products.

1.2. Place of the academic discipline in the structure of the main professional educational program: specialized academic discipline of the general education cycle.

1.3. Goals and planned results of mastering the discipline:

As a result of studying the discipline, the student must master general competencies:

OK 01. Choose ways to solve problems professional activity, applied to different contexts.

OK 02. Search, analyze and interpret information necessary to perform the tasks of professional activity.

OK 03. Plan and implement your own professional and personal development.

OK 04. Work in a team and team, interact effectively with colleagues, management, and clients.

OK 05. Carry out oral and written communication in state language taking into account the characteristics of the social and cultural context.

OK 06. Exhibit a civil-patriotic position, demonstrate conscious behavior based on traditional human values.

OK 07. Promote conservation environment, resource conservation, act effectively in emergency situations.

OK 08. Use funds physical culture to preserve and strengthen health in the process of professional activity and maintain the required level of physical fitness.

OK 09. Use information Technology in professional activities.

OK 10. Use professional documentation in the state and foreign languages.

OK 11. Plan entrepreneurial activities in the professional field.

STRUCTURE AND CONTENT OF THE ACADEMIC DISCIPLINE “CHEMISTRY”

2.1. Scope of academic discipline and types academic work

Type of educational work	Hours volume

Mandatory classroom study load(Total)
including:
Practical lessons
Test papers
Independent work student (total)
including: working with the textbook and additional literature, drawing up notes, tables, crosswords, solving calculation problems, drawing up equations of chemical reactions, preparing messages, reports, presentations
final examination in the shape of exam

2.2. Thematic plan and content of the academic discipline "Chemistry"

Name of sections and topics		Hours volume	Mastery level

Section 1. GENERAL AND INORGANIC CHEMISTRY		51+ 12
Topic 1.1. Basic concepts and laws of chemistry
	Basic concepts of chemistry. Substance. Atom. Molecule. Chemical element. Allotropy. Simple and complex substances. High quality and quantitative composition substances. Chemical symbols and formulas. Relative atomic and molecular weight. Amount of substance. Basic laws of chemistry. Stoichiometry. Law of conservation of mass of substances. The law of constancy of the composition of substances of molecular structure. Avogadro's law and its consequences.
	Test papers Incoming control. A summary of knowledge for a basic school course.
	Practical lessons. "Calculations according to chemical equations. Problem solving."
	Studying the outline. Solving problems on finding the relative molecular mass, determining the mass fraction of chemical elements in a complex substance; amount of substance, derivation of molecular formula, etc.
Topic 1.2. Periodic law and Periodic Table of Chemical Elements D.I. Mendeleev in the light of the doctrine of atomic structure
	The structure of the atom and the periodic law D.I. Mendeleev. An atom is a complex particle. Core (protons and neutrons) and electron shell. Isotopes. The structure of electronic shells of atoms of elements of short periods. Features of the structure of electronic shells of atoms of elements of long periods (transition elements). The concept of orbitals. s-, p- and d-orbitals. Electronic configurations of atoms of chemical elements. Periodic law D.I. Mendeleev. Discovery by D.I. Mendeleev's Periodic Law. The periodic table of chemical elements is a graphical representation of the periodic law. Structure periodic table: periods (small and large), groups (main and secondary). The position of the element in the PSCE and the structure of the electron shell of the atom. The significance of the periodic law and the periodic system of chemical elements D.I. Mendeleev for the development of science and understanding of the chemical picture of the world.
	Practical lessons
	Test papers
	Independent work of students: Prepare a message on the topic “Discovery of the periodic law” Calculation of the number of protons, neutrons, electrons in the atoms of various chemical elements. Drawing up diagrams of the structure and electronic configurations of atoms of chemical elements. Solving qualitative problems on the topic “Atomic structure”.
Topic 1.3. Structure of matter
	Covalent chemical bond. Education mechanism covalent bond(exchange and donor-acceptor). Electronegativity. Covalent polar and nonpolar bonds. Multiplicity of covalent bond. Molecular and atomic crystal lattices. Properties of substances with molecular and atomic crystal lattices. Ionic chemical bond. Cations, their formation from atoms as a result of the oxidation process. Anions, their formation from atoms as a result of the reduction process. Ionic bond, as a bond between cations and anions due to electrostatic attraction. Classification of ions: according to composition, charge sign, presence of a hydration shell. Ionic crystal lattices. Properties of substances with an ionic type of crystal lattice. Metal connection. Metal crystal cell and metal chemical bond. Hydrogen bond. Aggregate states of substances. Solid, liquid and gaseous state substances. The transition of a substance from one state of aggregation to another. Pure substances and mixtures. The concept of a mixture of substances. Homogeneous and heterogeneous mixtures. Composition of mixtures: volume and mass fractions of mixture components, mass fraction of impurities. Dispersed systems. The concept of a disperse system. Dispersed phase and dispersion medium. Classification of disperse systems. The concept of colloidal systems.
	Practical lessons “Solving problems of finding the volume and mass fraction of mixture components, mass fraction of impurities.”
	Test papers
	Independent work of students: Working with educational literature and Internet resources. Compilation of tables: “Classification of dispersed systems”; " Comparative characteristics types chemical bond».
Topic 1.4. Water. Solutions. Electrolytic dissociation
	Water. Solutions. Dissolution. Water as a solvent. Solubility of substances. Saturated, unsaturated, supersaturated solutions. Dependence of the solubility of gases, liquids and solids on various factors. Mass fraction of solute. Electrolytic dissociation. Electrolytes and non-electrolytes. Electrolytic dissociation. Degree electrolytic dissociation. Strong and weak electrolytes. Basic principles of the theory of electrolytic dissociation. Acids, bases and salts as electrolytes.
	Practical lessons
	Practical work No. 1. “Preparation of a solution with a given mass fraction solute."
	Test papers
	Independent work of students: Solving problems to find the mass fraction of a dissolved substance. Preparation for practical work “Preparation of a solution with a given mass fraction of dissolved substance.” Drawing up equations of electrolytic dissociation and ion exchange reactions. Prepare a message on the topic “Solutions around us”
Topic 1.5. Classification Not organic compounds and their properties
	Acids and their properties. Acids as electrolytes, their classification according to various criteria. Chemical properties of acids in the light of the theory of electrolytic dissociation. Features of the interaction of concentrated sulfuric and nitric acids with metals. The main methods for producing acids. Bases and their properties. Bases as electrolytes, their classification according to various criteria. Chemical properties of bases in the light of the theory of electrolytic dissociation. Decomposition of water-insoluble bases. Basic methods of obtaining bases. Salts and their properties. Salts are like electrolytes. Salts are medium, acidic and basic. Chemical properties of salts in the light of the theory of electrolytic dissociation. Methods for obtaining salts. Oxides and their properties. Salt-forming and non-salt-forming oxides. Basic, amphoteric and acid oxides. Dependence of the nature of the oxide on the degree of oxidation of the metal forming it. Chemical properties of oxides. Obtaining oxides.
	Practical lessons “Genetic relationships between classes of inorganic compounds. Solving calculation problems using reaction equations.”
	Test papers. Test No. 1 on the topic “Structure of Matter”.
	Preparation for the test on topics 1.1 - 1.5. Compilation of a general table on the nomenclature and chemical properties of the main classes of inorganic compounds. Prepare a report on the topic: “The use of salts in the technology of public catering products.”
Topic 1.6. Chemical reactions
	Classification of chemical reactions. Reactions of connection, decomposition, substitution, exchange. Catalytic reactions. Reversible and irreversible reactions. Homogeneous and heterogeneous reactions. Exothermic and endothermic reactions. Thermal effect of chemical reactions. Thermochemical equations. Redox reactions. Oxidation state. Oxidant and reduction. Reductant and oxidation. Electronic balance method for composing equations of redox reactions. The rate of chemical reactions. The concept of the rate of chemical reactions. The dependence of the rate of chemical reactions on various factors: the nature of the reacting substances, their concentration, temperature, contact surface and the use of catalysts. Reversibility of chemical reactions. Reversible and irreversible reactions. Chemical equilibrium and methods of its displacement.
	Practical lessons “Calculations using thermochemical equations. Drawing up equations of redox reactions, arranging coefficients using the electronic balance method.”
	Test papers
	Independent work of students Working with educational literature Drawing up a diagram: “Classification of chemical reactions.” Solving qualitative problems on the topic: “Chemical equilibrium and methods for its displacement.”
Topic 1.7. Metals and non-metals
	Metals. Features of the structure of atoms and crystals. Physical properties of metals. Classification of metals according to various criteria. Chemical properties of metals. Electrochemical series metal stresses. Metallothermy. Corrosion of metals: chemical and electrochemical. Dependence of corrosion rate on environmental conditions. Classification of metal corrosion according to various criteria. Methods for protecting metals from corrosion. General methods of obtaining metals. The concept of metallurgy. Alloys black and non-ferrous. Non-metals. Features of the structure of atoms. Non-metals – simple substances. Dependence of the properties of halogens on their position in the Periodic Table. Oxidation and reduction properties of nonmetals depending on their position in the electronegativity series.
	Practical lessons
	Test papers. Test No. 2 for the course “General and inorganic chemistry”
	Independent work of students Preparation for the test for the entire course of “General and Inorganic Chemistry”. Characteristics of typical metals and non-metals at the student’s choice. Prepare a report on the topic “The role of metals in the history of human civilization”, “The chemistry of metals in my professional activity”, “The physiological role of the main 27 chemical elements - “elements of life” PSHE D.I. Mendeleev.
Section 2. ORGANIC CHEMISTRY		57 + 16
Topic 2.1. Basic concepts of organic chemistry and the theory of the structure of organic compounds
	Subject of organic chemistry. Natural, artificial and synthetic organic substances. Comparison of organic with inorganic substances. Chemical structure is the order in which atoms are combined into molecules according to valency. Theory of the structure of organic compounds A.M. Butlerov. Basic principles of the theory chemical structure. Isomerism and isomers. Chemical formulas and models of molecules in organic chemistry. Classification organic matter. Classification of substances according to the structure of the carbon skeleton and the presence of functional groups. Homologues and homology. Beginnings of IUPAC nomenclature.
	Practical lessons
	Test papers
	Independent work of students Prepare a report on the topic: “The role of domestic scientists in the formation and development of world organic chemistry.” Compilation structural formulas organic substances, their isomers and homologues.
Topic 2.2. Hydrocarbons and their natural sources
	Alkanes: homologous series, isomerism and nomenclature of alkanes. Chemical properties of alkanes (methane, ethane): combustion, substitution, decomposition, dehydrogenation. Applications of alkanes based on properties. Alkenes. Ethylene, its production (dehydrogenation of ethane, depolymerization of polyethylene). Homologous series, isomerism, nomenclature of alkenes. Chemical properties of ethylene: combustion, qualitative reactions(discoloration of bromine water and potassium permanganate solution), hydration, polymerization. Application of ethylene based on properties. Diens. The concept of dienes as hydrocarbons with two double bonds. Conjugated dienes. Chemical properties of 1,3-butadiene and isoprene: decolorization of bromine water and polymerization into rubbers. Natural and synthetic rubbers. Vulcanization of rubber. Alkynes. Acetylene. Chemical properties of acetylene: combustion, decolorization of bromine water, addition of hydrogen chloride and hydration. Application of acetylene based on properties. Interclass isomerism with alkadienes. Production of acetylene by methane pyrolysis and the carbide method. Arenas. Benzene. Chemical properties of benzene: combustion, substitution reactions (halogenation, nitration). Applications of benzene based on properties. Homologous series of arenas. Toluene. Nitration of toluene. TNT. Natural sources of hydrocarbons. Natural gas: composition, use as fuel. Associated petroleum gas, its processing. Oil. Composition and processing of oil. Oil distillation. Petroleum products. Octane number of gasoline.
	Practical lessons Practical work No. 2. “Preparation of ethylene and experiments with it”
	Test papers. Test No. 3 on the topic “Hydrocarbons”
	Independent work of students: Drawing up structural formulas of hydrocarbons, their isomers and homologues. Name of substances according to the international nomenclature IUPAC. Solving problems to find the molecular formula of a gaseous hydrocarbon. Prepare a report on a topic of your choice: “The chemistry of hydrocarbon raw materials and my future profession”, “Hydrocarbon fuel, its types and purpose”, “Environmental aspects of the use of hydrocarbon raw materials”, etc.
Topic 2.3. Oxygen-containing organic compounds
	Alcohols. Production of ethanol by fermentation of glucose and hydration of ethylene. Hydroxyl group as a functional group. The concept of saturated monohydric alcohols. Chemical properties of ethanol: interaction with sodium, formation of ethers and esters, oxidation to aldehyde. Application of ethanol based on properties. Methyl alcohol and its use as a chemical raw material. Toxicity of methanol and safety rules when working with it. Polyhydric alcohols. Isomerism and nomenclature of representatives of di- and trihydric alcohols. Features of the chemical properties of polyhydric alcohols, their qualitative detection. Selected representatives: ethylene glycol, glycerin, methods of their preparation, practical application. Phenol. Physical and Chemical properties phenol. Mutual influence of atoms in a phenol molecule: interaction with sodium hydroxide and nitric acid. Application of phenol based on properties. Aldehydes. The concept of aldehydes. Aldehyde group as a functional group. Formaldehyde and its properties: oxidation into the corresponding acid, reduction into the corresponding alcohol. Preparation of aldehydes by oxidation of the corresponding alcohols. Polycondensation of formaldehyde with phenol into phenol-formaldehyde resin. Application of formaldehyde based on its properties. Carboxylic acids. The concept of carboxylic acids. Carboxyl group as a functional group. Homologous series of saturated monobasic carboxylic acids. Preparation of carboxylic acids by oxidation of aldehydes. Chemical properties of acetic acid: general properties With mineral acids and esterification reaction. Application of acetic acid based on properties. Higher fatty acid using the example of palmitic and stearic acid. A variety of carboxylic acids (oxalic acid as dibasic, acrylic acid as unsaturated, benzoic acid as aromatic). Esters and fats. Preparation of esters by esterification reaction. Esters in nature, their meaning. Application of esters based on properties. Fats as esters. Classification of fats. Chemical properties of fats: hydrolysis and hydrogenation of liquid fats. Application of fats based on properties. Soap. Carbohydrates. Carbohydrates, their classification: monosaccharides (glucose, fructose), disaccharides (sucrose) and polysaccharides (starch and cellulose). Glucose is a substance with a dual function - an aldehyde alcohol. Chemical properties of glucose: oxidation to gluconic acid, reduction to sorbitol, alcoholic fermentation. Application of glucose based on properties. Structure and chemical properties of sucrose. Technological basis of sucrose production. Starch. Molecule structure. Physical and chemical properties, occurrence in nature and biological role. Application. Cellulose. Structure, physical and chemical properties. Finding in nature and biological role. Application. Comparison of the properties of starch and cellulose. The importance of carbohydrates in wildlife and human life.
	Practical lessons Practical work No. 3 “Chemical properties of carboxylic acids” Practical work No. 4 “Chemical properties of carbohydrates”
	Test papers Test No. 4 on the topic “Oxygen-containing compounds”
	Independent work of students Drawing up and solving genetic chains. Preparation for the test on topics 2.1-2.3 Solving calculation problems with professional orientation. « Ethanol: the greatest good and terrible evil",“Fats and their importance for the human body”,“Hygiene products based on oxygen-containing organic compounds”, “Synthetic detergents (SMC): advantages and disadvantages”, etc.
Topic 2.4. Nitrogen-containing organic compounds. Polymers
	Amines. The concept of amines. Aniline as an organic base. Preparation of aniline from nitrobenzene. Application of aniline based on properties. Amino acids. Amino acids as amphoteric difunctional organic compounds. Chemical properties of amino acids: interaction with alkalis, acids and with each other (polycondensation reaction). Peptide bond and polypeptides. Application of amino acids based on properties. Squirrels. Primary, secondary, tertiary structures of proteins. Chemical properties of proteins: combustion, denaturation, hydrolysis, color reactions. Biological functions proteins. Proteins and food. Polymers. Proteins and polysaccharides as biopolymers. Preparation of polymers by polymerization and polycondensation. Plastics. Thermoplastic and thermosetting plastics. Representatives of plastics. Fibers, their classification. Obtaining fibers. Selected representatives of chemical fibers.
	Practical lessons
	Practical work No. 5 “Solving experimental problems for the identification of organic compounds”
	Final test
	Independent work of students Work with educational, reference literature and Internet resources. Prepare a report on a topic of your choice:« Biological functions of proteins", "Protein basis of immunity",« Protein deficiency in food products and its overcoming within the framework of the global food program”, “Proteins and food”, etc. Preparation for practical work and differentiated assessment
Total:		136 (108 + 28 )

To characterize the level of development educational material The following notations are used:

1. – familiarization (recognition of previously studied objects, properties);

2. – reproductive (performing activities according to a model, instructions or under guidance)

3. – productive (planning and independent execution of activities, solving problematic problems)

3. CONDITIONS FOR IMPLEMENTING THE SCHOOL DISCIPLINE

3.1. Minimum logistics requirements

The implementation of the academic discipline requires the presence study room"Chemistry";

Classroom equipment:

Seating according to the number of students;

Workplace teacher;

Pull out drobe;

Set of chemical glassware and accessories for

Sets of reagents for organic and inorganic substances;

Set of educational and visual aids “Chemistry”;

Technical means training:

Computer with licensed software;

Multimedia projector

Screen

3.2. Information Support training

For students

Gabrielyan O.S. Chemistry for professions and technical specialties: textbook. for students and students. NGO and SPO institutions / O.S. Gabrielyan, I.G. Ostroumov. – M., 2012.
Gabrielyan O.S. Chemistry in tests, tasks, exercises: textbook. aid for students avg. prof. educational institutions/ O.S. Gabrielyan, G.G. Lysova - M., 2014.
Gabrielyan O.S. Workshop on general, inorganic and organic chemistry: textbook. aid for students avg. prof. textbook institutions / Gabrielyan O.S., Ostroumov I.G., Dorofeeva N.M. – M., 2012.
Gabrielyan O.S. Chemistry. Grade 10. A basic level of: textbook for general education institutions. – M., 2010.
Gabrielyan O.S. Chemistry. Grade 11. Basic level: textbook. for general education institutions. – M., 2010.
Gabrielyan O.S., Ostroumov I.G., Ostroumova E.E. Organic chemistry in tests, tasks and exercises. – M., 2008.
Gabrielyan O.S., Ostroumov I.G., Vvedenskaya A.G. general chemistry in tests, tasks and exercises. – M., 2008.
Kuzmenko N.E., Eremin V.V., Popkov V.A. Short course chemistry. – M., 2000.
Pichugina G.V. Chemistry and everyday life person. – M., 2004.

For teachers

Gabrielyan O.S. Chemistry for teachers: educational Toolkit/ O.S. Gabrielyan, G.G. Lysova - M., 2010.
Gabrielyan O.S. Chemistry teacher's handbook: 10th grade / O.S. Gabrielyan, I.G. Ostroumov - M., 2009.
Gabrielyan O.S. Chemistry teacher's handbook: 11th grade: at 2 o'clock / O.S. Ga-brielyan, G.G. Lysova, A.G. Vvedenskaya - M., 2009.
Kuznetsova N.E. Teaching chemistry based on interdisciplinary integration / N.E. Kuznetsova, M.A. Shatalov. – M., 2004.
Chernobelskaya G.M. Methods of teaching chemistry in high school. – M., 2003.
Gabrielyan O.S. Lysova G.G. Chemistry for teachers: methodological manual. – M., 2010.
http://www.auk-olymp.ru/doc.v?d=19http://courses.urc.ac.ru/eng/u6-7.html

http://courses.urc.ac.ru/eng/u6-7.html

http://www.ikt.ru

http://prepodavatel.narod.ru/modtechnology.html

http://www.akvt.ru/student/moup/obscheobrazovatelnye-discipliny

http://www.2.uniyar.ac.ru/projects/bio/SUBJECTS/subjects_main.htm

http://yuspet.narod.ru/disMeh.htm

http://philist.narod.ru/articles/orlova.htm

Organization educational process

The discipline program has a practice-oriented orientation. The implementation of the discipline program involves students completing assignments for laboratory and practical classes, extracurricular (independent) work using a personal computer with licensed software and a connection to the Internet information and telecommunications network.

The discipline provides for extracurricular independent work aimed at consolidating knowledge, mastering skills, developing general and professional competencies students. Extracurricular (independent) work must be accompanied by methodological support and justification for the time spent on its implementation. In the process of extracurricular (independent) work, it is envisaged to work on educational material, answer questions Control questions; study of regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; Preparationmessages. is provided with educational and methodological documentation for all sections of the program.

The implementation of the discipline program is ensured by each student's access to library funds, complete with printed publications and (or) electronic publications for each discipline of the general professional cycle and for each professional module of the professional cycle at the rate of one printed publication and (or) electronic publication for each discipline, module per person student. The library fund must be equipped with printed publications and (or) electronic publications of the main and additional educational literature, published in the last 5 years.

If there is an electronic information and educational environment, it is allowed to replace the printed one. library fund granting the right of simultaneous access to at least 25% of students to the electronic library system (electronic library).

Students with disabilities health and disabled people should be provided with printed and (or) electronic educational resources adapted to their health limitations.

Current control knowledge and skills can be exercised in the form various types surveys in class and during instruction before laboratory and practical classes, tests, various forms test control, etc. Current control of mastered skills is carried out in the form of an expert assessment of the results of laboratory, practical classes and assignments for extracurricular independent work.

Interim certification of students is carried out as part of the development of a general professional cycle in accordance with the funds of assessment tools developed by the educational organization, which allow assessing the achievement of planned learning outcomes for individual disciplines. The program is being completed within the framework of intermediate certification exam, including both assessment theoretical knowledge, and practical skills.

During the implementation of the discipline program, consultations may be provided for students. The forms of consultations (group, individual, written, oral) are determined by the educational organization.

When implementing an educational program educational organization has the right to use e-learning and distance learning educational technology.

When training people with disabilities, e-learning and distance educational technologies must provide for the possibility of receiving and transmitting information in forms accessible to them.

4. CONTROL AND EVALUATION OF THE RESULTS OF MASTERING THE ACADEMIC DISCIPLINE

Control and evaluation the results of mastering the academic discipline are carried out by the teacher in the process of conducting practical classes and laboratory work, testing, as well as students’ performance individual tasks, projects, research.

Learning outcomes

(mastered skills, acquired knowledge)

Forms and methods of monitoring and assessing learning outcomes

As a result of mastering the academic discipline “Chemistry”, the student should be able to:

Name: studied substances according to trivial or international nomenclature;

Determine: valence and oxidation state of chemical elements, type of chemical bond in compounds, ion charge, nature of the environment in aqueous solutions inorganic and organic compounds, oxidizing agent and reducing agent, belonging of substances to different classes inorganic and organic compounds;

Characterize: elements of small periods according to their position in the Periodic System D.I. Mendeleev; general chemical properties of metals, non-metals, main classes of inorganic and organic compounds; structure and chemical properties of the studied inorganic and organic compounds;

Explain: the dependence of the properties of substances on their composition and structure, the nature of chemical bonds (ionic covalent, metallic and hydrogen), the dependence of speed chemical reaction and the position of chemical equilibrium from various factors;

Perform a chemical experiment: to recognize the most important inorganic and organic compounds;

Conduct: independent search for chemical information using various sources (popular science publications, computer databases, Internet resources); use computer technology to process and transmit chemical information and present it in various forms;

Connect: the studied material with your professional activities;

Solve: calculation problems according to chemical formulas and equations;

use acquired knowledge and skills in practical activities and everyday life:

To explain chemical phenomena occurring in nature, everyday life and in production;

Determining the possibility of chemical transformations occurring in different conditions and assessing their consequences;

Environmentally competent behavior in the environment;

Assessment of the impact of chemical environmental pollution on the human body and other living organisms;

Safe handling of flammable and toxic substances and laboratory equipment;

Preparation of solutions of a given concentration in everyday life and at work;

Critically assessing the reliability of chemical information coming from various sources.

As a result of mastering the academic discipline “Chemistry”, the student should know:

The most important chemical concepts: substance, chemical element, atom, molecule, relative atomic and molecular masses, ion, allotropy, isotopes, chemical bonding, electronegativity, valence, oxidation state, mole, molar mass, molar volume of gaseous substances, substances of molecular and non-molecular structure, solutions, electrolyte and non-electrolyte, electrolytic dissociation, oxidizing agent and reducing agent, oxidation and reduction, thermal effect of reaction, rate of chemical reaction, catalysis, chemical equilibrium, carbon skeleton, functional group, isomerism, homology;

Basic laws of chemistry: conservation of the mass of substances, constancy of the composition of substances, Periodic Law D.I. Mendeleev;

Basic theories of chemistry; chemical bonding, electrolytic dissociation, structure of organic and inorganic compounds;

The most important substances and materials: the most important metals and alloys; sulfuric, hydrochloric, nitric and acetic acids; noble gases, hydrogen, oxygen, halogens, alkali metals; basic, acidic and amphoteric oxides and hydroxides, alkalis, carbon dioxide and carbon monoxide, sulfur dioxide, ammonia, water, natural gas, methane, ethane, ethylene, acetylene, sodium chloride, sodium carbonate and bicarbonate, calcium carbonate and phosphate, benzene, methanol and ethanol, esters, fats, soaps, monosaccharides (glucose), disaccharides (sucrose), polysaccharides (starch and cellulose ), aniline, amino acids, proteins, artificial and synthetic fibers, rubbers, plastics;

Current control in the form:

independent work;
laboratory and practical work;
thematic tests;
chemical dictations;

Current control in the form:

independent work;
laboratory and practical work;
thematic tests;
chemical dictations;
tests on topics of the academic discipline.

Final control in the form of an exam

FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER EDUCATION

"SAINT PETERSBURG STATE UNIVERSITY OF ECONOMICS"

TECHNICAL SCHOOL OF FOOD INDUSTRY

Working programm

EDUCATIONAL PRACTICE

specialty of training:

02/19/10 “TECHNOLOGY OF PUBLIC FOOD PRODUCTS”

PROFESSIONAL MODULE:

PM. 02 ""

(1 WEEK, 3 SEMESTER, 36 HOURS)

Compiled by:

Teacher N.S. Nikiforova

Saint Petersburg

Working programm educational practice compiled:

in accordance with the requirements of the Federal State Educational Standard for secondary vocational education, taking into account the recommendations of the OPOP for secondary vocational education in the specialty 02.19.10 “Technology of public catering products”

based curriculum 02/19/10 “Technology of catering products”

The work program was reviewed and approved at a meeting of the subject cycle commission

“Special disciplines of the specialty 02.19.10 “Technology of public catering products” dated “_5__” ________09____ 2017, protocol No. __1__.

CONTENT

1. PASSPORT OF THE TRAINING PRACTICE PROGRAM

3. Thematic plan and content of educational practice
4 conditions for implementing educational practice
5. Monitoring and evaluation of the results of mastering EDUCATIONAL PRACTICE
APPLICATIONS

1. passport of the WORK PROGRAM

EDUCATIONAL PRACTICE

1.1. Scope of application

The work program of educational practice is part of the main professional educational program in the specialty of secondary vocational education in accordance with the Federal State Educational Standard for the specialty 19.02.10 “Technology of public catering products” in terms of mastering the main types of professional activities (VPA):

The work program of educational practice can be used when conducting educational practice in the specialty 02/19/10 “Technology of public catering products”

1.2. Goals and objectives of educational practice:

The practice is aimed at comprehensive development by students of all types of professional activities in the specialty of secondary vocational education, the formation of general and professional competencies, as well as the acquisition of the necessary skills and practical experience by students in the specialty.

Educational practice is aimed at developing practical professional skills in students, acquiring initial practical experience, is implemented within the framework of OPOP SVE modules in the main types of professional activities for their subsequent development of general and professional competencies in their chosen specialty.

Trequirements for the results of mastering educational practice

As a result of completing educational practice, students should be able and have initial practical experience by type of professional activity

Main types of professional activities (VPA)	Skills and initial practical experience
	Development of an assortment of complex cold dishes and sauces; Calculate the mass of raw materials and semi-finished products for preparing complex cold dishes and sauces; Check the quality of products for preparing canapés, light and complex cold appetizers. Organize the technological process of preparing complex cold appetizers, dishes and sauces; Preparation of canapés, light and complex cold appetizers, using various technologies, equipment and supplies; Serve and decorate canapés, light and complex cold appetizers, Arrange and finish complex canapés, light and complex cold appetizers; Control the quality and safety of complex canapés, light and complex cold appetizers;
	Students must master the skills: Calculate the mass of raw materials and semi-finished products for preparing complex dishes; Check the quality of products for preparing complex cold dishes Preparation of complex cold dishes and sauces using various technologies, equipment and supplies; Prepare and finish complex cold dishes from fish, meat and poultry; Monitor the quality and safety of complex cold dishes and sauces;
Organize and carry out the preparation of complex cold sauces	Students must master the skills: Calculate the mass of raw materials and semi-finished products for preparing sauces; Check the quality of products for preparing complex sauces Organize the technological process of preparing complex sauces; Making sauces using various technologies, equipment and inventory; Decorate dishes with complex cold sauces; Control the quality and safety of complex cold sauces;

1.3. Number of hours for mastering the educational practice program:

Total 36 hours, including:

As part of the development PM. 02

Organization of the preparation process and preparation of semi-finished products -36 hours.

2. results of mastering the educational practice program

The result of mastering the educational practice program is the development of practical professional skills in students, the acquisition of initial practical experience necessary for their subsequent development of professional (PC) and general (GC) competencies in their chosen specialty.

	Name of the learning outcome in the specialty
	Organize and prepare canapés, light and complex cold appetizers.
	Organize and prepare complex cold dishes from fish and poultry.
	Organize and carry out the preparation of complex cold sauces.
	Understanding the essence and social significance of the profession, showing sustainable interest in it
	Organizing your own activities, assessing the effectiveness and quality of completed professional tasks.
	Making decisions in standard and non-standard situations
	Search and use new information necessary to perform professional tasks, professional and personal development.
	Use of information - communication technologies in professional activities.
	Work in a team and team, effective communication with colleagues, management, product consumers.
	Bearing responsibility for the work of team members (subordinates) and for the results of completed tasks.
	Independent determination of the task of professional and personal development, improvement of qualifications, and self-education.
	To navigate the conditions of frequent changes in technology in professional activities.

3.1. Thematic plan of educational practice

Names professional modules	professional competencies	Types of jobs	Number of hours of educational practice in PM	Section names educational practice	Number of hours of educational practice by topic

PM. 02 " Organization of the cooking process and preparation of complex cold culinary products»	PC 2.1	Class in the laboratory of technology and chemical chemicals. At the enterprise		complex cold appetizers for complex cold cooking products	12
PM. 02 " Organization of the cooking process and preparation of complex cold culinary products»	PC 2.2			and agricultural (domestic) products	12
PM. 02 " Organization of the cooking process and preparation of complex cold culinary products»	PC 2.3	Class in the laboratory of technology and chemical chemicals		complex cooking processes culinary products	6
PM. 02 “Organization of the cooking process and preparation of complex cold culinary products”	PC 2.1-2.3	Lesson in the office			6
Total hours				36

3.2. Contents of educational practice

Name of professional modules and topics of educational practice		Hours volume	Mastery level

PM. 02 " Organization of the cooking process and preparation of complex cold culinary products»		12
Section 1. Execution of technological cooking processes. canapés, lungs and complex cold appetizers for complex cold cooking products	1 Preparing open sandwiches
	1 Preparing open sandwiches
	2 Making closed sandwiches
	3 Making snack sandwiches
	4 Preparation of meat and fish snacks
Section 2. Technological performance complex cooking processes cold dishes from vegetables, fish, meat and agricultural (domestic) poultry for complex cold cooking products		12
	1. Cooking fish with marinade
	2.Preparing jellied fish
	3.Cooking roast beef
	4.Preparing jellies
Section 3. Execution of technological complex cooking processes cold sauces for complex cold culinary products
	Preparation of oil mixtures, preparation of cold sauces
	Making jelly

Section 4. Equipment for preparing complex cold products
	1. slicers for vegetables, bread, gastronomic products and cheese.
	2. Refrigeration equipment and display cases
Total:

professional module, types of work and topics are indicated. For each topic it is described

To characterize the level of mastery of educational material, the following designations are used:

1 - familiarization (recognition of previously studied objects, properties);

2 - reproductive (performing activities according to a model, instructions or under guidance);

3 – productive (planning and independent execution of activities, solving problematic problems)

4. conditions for the implementation of the TRAINING PRACTICE program 4.1. Minimum logistics requirements

The implementation of the program involves conducting educational practice in laboratories equipped at the technical school and in classrooms.

Equipment for workshops and workshop workplaces:

1. laboratories:

jobs by number of students;

guidelines, GOST and regulatory and technical documentation,

Teacher's workplace;

Inventory;

Technological equipment: thermal, mechanical, refrigeration,

weighing.

Equipment of the laboratory and laboratory workstations:

Set educational materials teacher;

3. working models and layouts of technological equipment, posters.

4.3. General requirements for the organization of the educational process

Educational practice is carried out: (in educational, training and production workshops, laboratories, educational farms, training and experimental sites, training grounds, business incubators, resource centers and other auxiliary facilities of the educational institution)
Training practice can also be carried out at enterprises on the basis of direct agreements between the enterprise and the educational institution.

Training practice is carried out by industrial training masters and/or professional cycle teachers.
Educational practice can be carried out dispersed (concentrated) within the framework of professional modules, alternating by day of the week (by week) with classes of the theoretical cycle.

4.4. Staffing of the educational process

Management educational practice can be carried out by industrial training masters who have average or higher professional education in the specialty profile, or teachers of the professional cycle who have higher professional education in the specialty profile. Masters and teachers must have experience in organizations of the relevant professional sphere, undergo a mandatory internship in specialized organizations at least once every 3 years. For masters and teachers who supervise educational practice aimed at mastering working profession, it is mandatory to have qualifications in this profession that are 1-2 levels higher than those provided for by the OPOP.

5. Monitoring and evaluation of the results of mastering EDUCATIONAL PRACTICE Control and evaluation the results of mastering educational practice are carried out by the head of practice in the process of conducting training sessions, independent performance by students of types of work. As a result of mastering the topics of educational practice, students receive a pass/fail.

Learning outcomes (mastered skills, acquired initial work experience by type of professional activity)	Forms and methods of monitoring and assessing learning outcomes
Quality assessment of semi-finished products
Select the appropriate technological equipment and inventory;	Observation and evaluation during educational practice
Calculate the mass of vegetables for making complex cold appetizers;	Observation and evaluation during educational practice
Perform accurate and correct weighing on scales	Observation and evaluation during educational practice
Organize the technological process and preparation of vegetables for complex cold appetizers	Observation and evaluation during educational practice
Prepare vegetables for cold weather complex snacks using a variety of methods, equipment and inventory;	Observation and evaluation during educational practice
Monitor the quality and safety of prepared vegetables	Observation and evaluation during educational practice
Know temperature conditions	Observation and evaluation during educational practice
Be able to determine the defect of cold dishes and snacks and its cause, organoleptically determine the quality of ready-made dishes	Observation and evaluation during educational practice

Ministry of Education, Science and youth policy

Krasnodar region

State budgetary professional

educational institution

Krasnodar region

"Krasnodar polytechnic school»

Working programm

general professionalDISCIPLINES

Krasnodar city

Considered

cyclic methodological I APPROVED

by the SEOG OD Commission Director of the State Budgetary Educational Institution KK "KPT"

Minutes No. 1 of 08/31/2016 “___” _____________ 2016

Chairman __________ I.V. Ostapenko

I.V. Karaeva

Considered

At a meeting of the pedagogical council

Protocol No. 1 of 08/31/2016

Work program of educational discipline OP. 05. METROLOGY AND STANDARDIZATION is intended for the implementation of the main professional educational program of secondary vocational education on the basis of the main general education. The program is designed taking into account Federal State Educational Standard for Secondary General Education (order of the Ministry of Education and Science of Russia dated May 17, 2012 No. 413), Federal State Educational Standard for Secondary Vocational Education in the specialty of the Ministry of Education and Science of the Russian Federation No. 384 dated April 22, 2014, registered by the Ministry of Justice of the Russian Federation, registration No. 33234 dated July 23, 2014 year and technical profile of vocational education, professional standard, WRS standard. Enlarged group 19.00.00 Industrial ecology and biotechnology.

Developer organization: State budgetary professional educational institution of the Krasnodar Territory “Krasnodar Polytechnic College”.

Developer: Zherebko Tatyana Vladimirovna __________________

teacher of GBPOU KK "KPT" (signature)

Reviewers: __

______________________________________

(signature)

________________________________________

_________________________________________________

Diploma qualification _____________________________________________

______________________________________

(signature)

PASSPORT OF THE WORKING PROGRAM

DISCIPLINES 4

STRUCTURE AND CONTENT OF THE TRAINING
DISCIPLINES 7

CONDITIONS FOR IMPLEMENTING THE ACADEMIC DISCIPLINE 13

CONTROL AND EVALUATION OF DEVELOPMENT RESULTS
ACADEMIC DISCIPLINE 19

1. passport of the WORK PROGRAM

ACADEMIC DISCIPLINE

1.1. Scope of application of the work program

The work program of the academic discipline is part of the main professional educational program in accordance with the Federal State Educational Standard for the specialty (specialties) of secondary vocational education, in the field of training 02/19/10. "Technology of catering products"

The work program of the academic discipline can be used in the development of programs for additional professional education, in advanced training and retraining programs, as well as vocational training by professions of workers in the service sector.

1.2. The place of the academic discipline in the structure of the main professional educational program.

The discipline belongs to the group of general professional disciplines.

1.3. Goals and objectives of the academic discipline - requirements for the results of mastering the discipline:

As a result of mastering the academic discipline, the student must

be able to:

know:

Objectives of standardization, its economic efficiency;

generalcompetencies,

OK 1. Understand the essence and social significance his future profession, show a steady interest in her.

OK 2. Organize your own activities, choose standard methods and ways of performing professional tasks, evaluate their effectiveness and quality.

OK 3. Make decisions in standard and non-standard situations and take responsibility for them.

OK 4. Search and use information necessary for the effective performance of professional tasks, professional and personal development.

OK 5. Use information and communication technologies in professional activities.

OK 6. Work in a team and team, communicate effectively with colleagues, management, and consumers.

OK 7. Take responsibility for the work of team members (subordinates), the result of completing tasks.

OK 8. Independently determine the tasks of professional and personal development, engage in self-education, consciously plan professional development.

OK 9. To navigate the conditions of frequent changes in technology in professional activities.

As a result of mastering the academic discipline, the process technician must have professionalcompetencies, including the ability to:

PC 1.1. Organize the preparation of meat and preparation of semi-finished products for complex culinary products.

PC 1.2. Organize the preparation of fish and the preparation of semi-finished products for complex culinary products.

PC 1.3. Organize the preparation of poultry for the preparation of complex culinary products.

PC 2.1. Organize and prepare canapés, light and complex cold appetizers.

PC 2.2. Organize and prepare complex cold dishes from fish, meat and poultry.

PC 2.3. Organize and carry out the preparation of complex cold sauces.

PC 3.1. Organize and prepare complex soups.

PC 3.2. Organize and carry out the preparation of complex hot sauces.

PC 3.3. Organize and prepare complex dishes of vegetables, mushrooms and cheese.

PC 3.4. Organize and prepare complex dishes from fish, meat and poultry.

PC 4.1. Organize and carry out the preparation of rich bakery products and holiday bread.

PC 4.2. Organize and carry out the preparation of complex flour confectionery products and holiday cakes.

PC 4.3. Organize and carry out the preparation of small-piece confectionery products.

PC 4.4. Organize and carry out the preparation of complex finishing semi-finished products, use them in decoration.

PC 5.1. Organize and carry out the preparation of complex cold desserts.

PC 5.2. Organize and prepare complex hot desserts.

PC 6.1. Participate in planning key production indicators.

PC 6.2. Plan the execution of work by performers.

PC 6.3. Organize the work of the workforce.

PC 6.4. Monitor the progress and evaluate the results of work performed by performers.

PC 6.5. Maintain approved accounting and reporting documentation.

The maximum educational load of a student is 72 hours, including:

the student's mandatory classroom teaching load is 48 hours;

independent work of the student - 24 hours;

practical work – 6 hours.

2. STRUCTURE AND CONTENT OF THE SCHOOL DISCIPLINE

2.1. Scope of academic discipline and types of academic work

Type of educational work	Number of hours

Mandatory classroom teaching load (total)
including:
Practical work
Independent work of the student (total)
Final certification in the form Exam

Thematic plan

academic discipline OP 05.Metrology and standardization

for the specialty of secondary vocational education

02/19/10. "Technology of catering products"

Name of topics and sections	Number of classroom hours		Independent student work,
Name of topics and sections		practical classes	Independent student work,

Section 1. Basics of metrology.
Introduction. Subject, goals, objectives and structure of the discipline Topic 1.1. General information about metrology.
Topic 1.2. Objects and subjects of metrology.
Topic 1.3. Types, methods and means of measurement.
Topic 1.4. Basics of measurement theory.
Topic 1.5. State system ensuring uniformity of measurements.

Topic 2.1. Methodological foundations of standardization.
Topic 2.2. Standardization tools
Topic 2.3. Standardization systems. Technical regulation.
Topic 2.4. International and regional standardization.
Section 3. Basics of certification andconfirmation of compliance
Topic 3.1. General information about certification.

Topic 3.3. Certification of professional services.
Total
Exam

Literature

Main:

1. 1. Radchenko L.A. Metrology, standardization and certification in public catering. M: "Dashkov and Co", 2011

2.2. Thematic plan and content of the academic discipline

OP. 05. METROLOGY AND STANDARDIZATION

for the specialty of secondary vocational education

02/19/10. Technology of catering products

Name

sections and topics

independent work of students

Mastery level

Section 1. Basics of metrology

Introduction.

Topic 1.1.

General information

Ometrology

1. Introduction. Subject, goals, objectives and structure of the discipline.

Key concepts of the discipline: metrology, standardization, certification. The meaning of these species

activities in the national economy. Interdisciplinary connections with other academic disciplines.

2. Basic concepts of metrology.

Sections of metrology: legislative, theoretical and practical. Professional

the importance of metrology in various industries National economy.

3. Short story metrology.

Historical information about the emergence of measurements, about some names physical quantities, O

measurements in Ancient and Muscovite Rus', about the metrological reforms of Peter 1, about metrology in

XIX – XX centuries in Europe and Russia.

4. Goals and objectives of metrology.

Goals and objectives, structural elements metrology. Connections between the main measurement elements.

Metrological support of professional activities

Topic 1.2.

Objects and subjects of metrology

1. Metrology objects.

Quantities physical and non-physical. Qualitative and quantitative characteristics of measured quantities: size and dimension. Values of measured quantities: true, actual, actual.

2. Terminology and units of measurement of quantities in accordance with current standards and international system SI units.

Units of physical quantities: basic, additional, derivative, non-systemic units allowed for use on a par with SI units, units of previous years. Multiple and submultiple units of measurement. International system of units of physical quantities (SI), its application in Russia. Terminology and units of measurement of quantities in accordance with current standards and the international system of SI units.

3. Subjects of metrology.

Gosstandart of Russia, State Metrological Service (SMS), metrological help services(SMS). Goals, objectives, functions. International and regional metrological organizations: International Organization of Weights and Measures (IIOM). International Organization of Legal Metrology (OILM). International Bureau of Weights and Measures (BIPM). International Committee of Weights and Measures (CIPM), International Organization for Standardization (ISO). Goals, objectives, functions.

Practical work

Practical work No. 1“Study of units of physical quantities of metrology objects”(Bringing non-systemic measurement quantities into compliance with current standards and the international system of SI units")

Write non-metric units of measurement in England and the USA

Write translation table non-metric units measurements in England and the USA in International SI units.

Topic 1.3.

Types, methodsand measuring instruments.

1. Types and methods of measurements.

Measurement is the basis of metrological activities. Definition, classification and characteristics.

Types of measurements by the method of obtaining information, by the nature of the change in the measured value,

by the amount of measurement information. Measurement methods by method of obtaining values, by

methods of measurement results and depending on the measuring instruments.

2. Measuring instruments.

Definition, classification and characteristics of measuring instruments. Measures, devices,

converters, devices and systems, tools. Registration of measuring instruments in

State Register.

3. Standards.

Definition, classification and characteristics. Primary, secondary, working standards. Scheme

transferring size to other measuring instruments. Standard samples.

4. Measuring instruments for technical devices.

Characteristics of measuring instruments used in public catering organizations:

weighing equipment, cash registers, temperature measuring instruments

and to determine the density of liquids.

5. Metrological characteristics of measuring instruments.

Definition, classification and characteristics. Measurement scale, division value, range

measurements, sensitivity threshold, error, accuracy class, etc.

6. Calibration and verification of measuring instruments. Verification diagrams.

Definition, classification and characteristics. Basic concepts. Types of verification. The difference between verification and

calibration. Subjects of the Russian Calibration Service. Verification marks and certificates.

No practical work provided

Topic 1.4.

Basics of measurement theory.

1. The main postulate of metrology.

Definition, basic concepts and characteristics. The "three sigma" rule.

2. Factors influencing measurement results:

Classification and characteristics of factors: objects, subjects, means, methods, measurement conditions.

3. Measurement quality:

Definition and characteristics: accuracy, reliability, correctness, convergence, reproducibility.

Independent work of students is not provided.

Topic 1.5.

State system for ensuring unity

measurements.

1. State system for ensuring the uniformity of measurements (GSI).

Functions, goals and objectives. Legal, technical and organizational subsystems of the SSI. Legal basis for ensuring the uniformity of measurements. Federal Law “On Ensuring the Uniformity of Measurements”

Federal laws and organizational and methodological documents. State Metrological Service (SMS) and others public services ensuring uniformity of measurements.

2. State metrological supervision (GMS) and control (GMC).

Functions, goals and objectives, concept, purpose, areas of distribution, characteristics of species. Signs used in metrology.

3. Responsibility for violation of metrological rules.

Types of liability for violation of metrological rules. Rights and responsibilities of State inspectors to ensure the uniformity of measurements.

4. Certification of measuring instruments.

Basic concepts, object, subjects, certification procedure for measuring instruments.

There is no practical work provided.

Independent work of students:

Prepare abstracts and presentations on the topics of Section 1 “Fundamentals of Metrology”

Prepare for the test on the topics of section 1.

Answer the control questions on the topics in section 1.

Test 1

"System for ensuring the uniformity of measurements"

Chapter2. Basics of standardization.

Topic 2.1.

Methodological basis of standardization

1. Objectives of standardization, its economic efficiency.

Methodological foundations and tasks of standardization. Basic concepts and definitions, goals and functions.

2. Objects of standardization and their classification.

Definition, classification and characteristics: products, processes, services.

3. Main directions of development of standardization.

A brief history of standardization. Basic information on the history of standardization from ancient times to the present day. Legal basis of standardization. Laws of the Russian Federation “On standardization” and “Technical regulation”.

4. Bodies and services (subjects) of standardization of the Russian Federation.

Basic concepts. Levels of standardization subjects: international, regional, national: goals and characteristics of activities. Technical committees for standardization.

5. Principles of standardization.

Definition, classification and characteristics. Legal principles of standardization in accordance

with the Federal Law “On Technical Regulation”. Scientific principles: efficiency,

dynamism, complexity, perspective and commitment. Organizational principles:

efficiency, compatibility, safety, interchangeability, environmental protection.

6. Standardization methods.

Definition, classification and characteristics. Standardization methods: Systematization, selection,

simplification, typification, optimization, unification, aggregation, parametric and

advanced standardization.

There is no practical work provided.

Independent work of students:

Systematic study of lesson notes, educational and special literature.

Prepare abstracts on the history of standardization.

Topic 2.2.

Standardization tools.

1. Means of standardization.

Regulatory documents (ND) in the field of standardization. Definition, classification and

characteristics of types of ND: regulations, technical regulations, standards, all-Russian

classifiers (OK TESI), technical specifications.

2. Characteristics of standardization tools.

Goals, objectives, structure, types and examples of technical regulations of the Russian Federation, All-Russian

classifiers (OK TESI), technical specifications.

3. Basic provisions of systems (complexes) of general technical and

organizational and methodological standards.

Definition, classification and characteristics. Categories of standards: international,

regional, national, state, industry, enterprise standards. Types of standards:

O fundamental standards for products and services, for work and for control methods.

Maintain cleanliness standards in the food hall. Apply regulations, standards and regulatory

technical documentation used when servicing power consumers. Control

compliance with regulations and standards by catering service employees

4. The procedure for the development and approval of national standards.

Goals, objectives, objects, subjects, stages of standards development. Basic provisions of systems (complexes) of general technical and organizational and methodological standards;

Practical work

Practical work No. 2“Study of normative documents on standardization”

(Application of the requirements of regulatory documents to the main types of products (services) and processes.

Use of quality system documentation in professional activities)

Independent work of students is not provided

Topic 2.3.

Standardization systems.

Technical regulation

1. StatesRational Standardization System of the Russian Federation (GSS RF)

Definition, classification and characteristics. Tasks of the State Standard of the Russian Federation.

2. Interstate standardization system (IGSS)

Basic concepts, goals, objectives, classification, objects, basic principles, regulatory documents. Types of interstate standards, their purpose and application. The procedure for the development, adoption, amendment and cancellation of interstate standards

3. Interindustry standardization systems.

Definition, classification and characteristics. Basic concepts, goals, objectives, objects, basic principles, regulatory documents. Types of interindustry standards, their purpose and application.

4. Technical regulation.

Goals, objectives, objects, subjects, means, principles and methods, legal framework

technical regulation. Federal Law No. 184 of December 27, 2002 “On technical

regulation." Structure of technical regulations. Reform of technical regulation in the Russian Federation.

5. State control and supervision of compliance with technical requirements

regulations and state standards.

Legal foundations, tasks, objects and organization of Gosnadzor. Rules for conducting State Supervision.

Rights and responsibilities of state inspectors. Responsibility for violation of the requirements of current legislation in the field of standardization. Product marking with a conformity mark

state standards.

No practical work provided

Prepare a message: “SanPiNs, GOSTs, SNiPs - used in public catering establishments”

Topic 2.4. International

and regional standardization

1. International standardization.

International organizations for standardization: ISO, IEC, MES. Legal status, goals.

The procedure for developing international standards. International quality standards ISO 9000,

ISO 14000. Application of international standards in the economy of the Russian Federation.

2. Regional organization for standardization.

Goals and objectives. Regional standardization organizations: EU, SEN, CENELEC, EOC, ASEAN,

BRICS. Standardization bodies foreign countries and CIS countries.

3. Standardization and coding of product information.

Bar coding of products. History of origin, coding principles, country codes.

Independent work of students.

Systematic study of lesson notes, educational and special literature.

Prepare abstracts and presentations on the topics of Section 2 “Fundamentals of Standardization”.

Prepare for the test on the topics in section 2.

Answer control questions on topic 2.

Test 2

"Organization and technologies of standardization."

Section 3. Certification Basics

Topic 3.1.

General Certification Information

1. Basic concepts in the field of assessment and confirmation of conformity.

Basic definitions and terms. Types of activities, signs. Goals, objectives and principles

confirmation of compliance.

2. History of certification.

Basic historical information about the origin and development of certification in the world and in Russia.

3. The role of certification in improving product quality.

System for ensuring the quality of products, processes and services. Quality Management System.

Product life cycle processes.

No practical work provided

Independent work of students.

Systematic study of lesson notes, educational and special literature.

Prepare abstracts on the history of certification.

Topic 3.2.

Organization of certification processes.

1. Compliance confirmation forms.(1)

Definitions, characteristics, goals, objectives, objects, subjects, regulatory documents for mandatory and voluntary certification. Conditions for the import into Russia of products subject to mandatory confirmation of conformity

Concept, schemes, objects, subjects. Form, procedure for registration and storage of declarations.

Proof of compliance. Distinctive features of the two forms of mandatory confirmation

compliance, regulatory documents.

3. Subjects (participants) of certification.(3)

Participants in mandatory and voluntary certification: international, federal, central

and territorial accreditation bodies; control and regulatory authorities, experts.

Applicants (manufacturers, customers) in the certification system, their rights and obligations.

4. Certification tools.(3)

requirements placed on them.

5. Certification methods.(3)

Test methods and methods for indicating conformity. Certificates and marks of conformity.

6. Legal basis for certification.(4)

Federal Law “On Technical Regulation”, by-laws and regulations

certification base. Structural diagram of information support for certification.

7. GOST R certification system.(4)

Rules for product certification in the Russian Federation. System

GOST R certification: legislative framework, structure, fundamental principle,

regulations. Accreditation of certification bodies.

Practical work.

Practical work No. 3 “Preparation of technical documentation in accordance with the current regulatory framework”

Independent work of students

Systematic study of lesson notes, educational and special literature.

Compose reports, essays, presentations, tests or crossword puzzles on the proposed topics.

Topic 3.3.

Certification

professional activities services

1. Certification schemes.

Definition, classification and characteristics. Consideration of the application-declaration.

2. Features of certification of homogeneous food raw materials

and food products.

Groups, factors, systems, legislative framework, certification schemes. Basic concepts in the field

quality control of products and services, purpose, types, subtypes, means, methods, regulatory

legal framework for quality control of products and catering services, concept, types,

criteria, indicators and identification methods;

3. State supervision and control over compliance with the rules of mandatory

certification and certified products.

Organization and conduct of state supervision and control on certification issues.

Responsibility for violation of the requirements of standards and rules of mandatory certification.

Methods for detecting falsification, its consequences and preventive measures.

4. Certification of catering services.

Certification system for services and works. Service certification schemes. Enterprise services

public catering and their classification. Requirements for catering services.

Service security requirements.

No practical work provided

Independent work of students.

Answer the control questions on the topics in section 3.

Total:

To characterize the level of mastery of educational material, the following designations are used:

1. – familiarization (recognition of previously studied objects, properties);

2. – reproductive (performing activities according to a model, instructions or under guidance)

3. – productive (planning and independent execution of activities, solving problematic problems) 16

3. conditions for the implementation of the academic discipline.

3.1. Minimum logistics requirements.

The implementation of the academic discipline requires the presence of a classroom “Metrology, standardization and certification”.

Classroom equipment:

Seating according to the number of students;

The blackboard is great;

Teacher's workplace;

Set of educational visual aids

Technical training aids:

Computer with licensed software and multimedia projector;

Projection screen;

Videos, presentations.

Current regulatory, technical and technological documentation:

Constitution of the Russian Federation,

Labor Code of the Russian Federation,

Fundamental Standards,

Standards for products, processes, services,

Enterprise standards,

Certificates for products.

3.2. Information support for training

Main sources:

1. Radchenko L.A. Metrology, standardization and certification in public catering. M: "Dashkov and Co", 2010

Additional sources:

2. Krylova T.D. Fundamentals of standardization, certification, metrology. M: UNITY-DAMA, 2010

3. Short course on standardization, metrology and certification. M: Okay-book, 2009

4. Klevleev V.M. Metrology, standardization and certification. M: Forum: INFRA-M, 2009

5. Kozlova A.V. Standardization in public catering. – M.: Mastery, 2007.

6. Lifits I.M. Standardization, metrology and certification. M: Yurayt publishing house, 2011

7. Lifits I.M. Fundamentals of standardization, metrology and quality management of goods. - M.: ed. Yurayt, 2009.

8. Nikolaeva M.A. Basics of standardization. - M.: OCIKRT, 2004.

9. Nikolaeva M.A. Fundamentals of metrology. - M.: OIKRT, 2003.

10. Nikolaeva M.A. Assessment and confirmation of conformity. - M.: OCPKRT, 2004.

11. Radkevich A.M. Metrology, standardization and certification. M: Major League, 2000

12. Sergeev A.T. Metrology, standardization and certification. M: Logos, 2004

13. Yablonsky O.P. Fundamentals of standardization, metrology and certification. Rostov-on-Don: Phoenix, 2004.

14. Magazines “standardization and quality”

Regulatory sources:

15. Federal Laws and regulations.

15.1. “On technical regulation” dated December 27, 2002 No. 184 Federal Law

15.2. “On ensuring the uniformity of measurements” dated April 27, 1993 No. 4871-1

15.3. “On the protection of consumer rights” dated July 18, 2011 No. 242 Federal Law

15.4. GOST R 8.000-2000. State system for ensuring the uniformity of measurements. Basic provisions.

15.5. GOST R 1.0-2004. Standardization in the Russian Federation. Basic provisions.

15.6. GOST R 1.5.-2004. Standardization in the Russian Federation. National standards of the Russian Federation. Rules of construction, presentation, design and notation. State standardization system. – M: Gosstandart of Russia, 1995.

4. CONTROL AND EVALUATION OF THE RESULTS OF MASTERING THE ACADEMIC DISCIPLINE.

Control and evaluation the results of mastering the academic discipline are carried out by the teacher in the process of conducting practical classes and laboratory work, testing, as well as students completing individual assignments, projects, and research.

Learning outcomes (mastered skills, acquired knowledge)	Forms and methods of control and assessments learning outcomes
skills
apply the requirements of regulatory documents to the main types of products (services) and processes;	Oral survey, Practical lesson Independent work
prepare technical documentation in accordance with the current regulatory framework;	Oral survey, Practical lesson Independent work
use quality system documentation in professional activities;	Practical lesson Independent work
bring non-systemic measurement values into compliance with current standards and the international system of SI units;	Oral survey, Test tasks Practical lesson Independent work
knowledge
basic concepts of metrology;	Oral survey, Test tasks Independent work
tasks of standardization, its economic efficiency;	Oral survey, Test tasks Independent work
conformity confirmation forms;	Oral survey, Test tasks Independent work
the main provisions of systems (complexes) of general technical and organizational and methodological standards;	Oral survey, Independent work
terminology and units of measurement in accordance with current standards and the international system of SI units	Oral survey, Test tasks Practical lesson Independent work

Taking into account the requirements of the standard

OP. 05. METROLOGY AND STANDARDIZATION

for the specialty of secondary vocational education

02/19/10. Technology of catering products

Standard requirements	Section, topic	№ and topic of the lesson
skills
Apply the requirements of regulatory documents to the main types of products (services) and processes;	Section 2. Basics of standardization.	Practical work No. 2
Prepare technical documentation in accordance with the current regulatory framework;	Section 3. Certification Basics Topic 3.2. Organization of certification processes.	Practical work No. 3 “Drawing up technical documentation in accordance with the current regulatory framework.”
Use quality system documentation in professional activities;	Section 2. Basics of standardization. Topic 2.3. Standardization tools	Practical work No. 3 “Application of the requirements of regulatory documents to the main types of products (services) and processes. Use of quality system documentation in professional activities"
Bring non-systemic measurement values into compliance with current standards and the international system of SI units;	Section 1. Basics of metrology Topic 1.2. Objects and subjects of metrology	Practical work No. 1. “Bringing non-systemic measurement quantities into compliance with current standards and the international system of SI units;
knowledge
Basic concepts of metrology;	Section 1. Basics of metrology Introduction. Topic 1.1. General information about metrology.		2. Basic concepts of metrology.
Standardization tasks its economic efficiency;	Section 2. Basics of standardization. Topic 2.1. Methodological basics of standardization		1. Standardization tasks, its economic efficiency;
Compliance confirmation forms;	Section 3. Certification Basics Topic 3.2. Organization certification processes.		1. Compliance confirmation forms;
Basic provisions of systems (complexes) of general technical and organizational and methodological standards;	Section 2. Basics of standardization. Topic 2.3. Standardization tools.		2. Basic provisions of systems (complexes) of general technical and organizational and methodological standards;
Terminology and units of measurement in accordance with current standards and the international system of SI units	Section 1. Basics of metrology Topic 1.2. Objects and subjects of metrology		2. Terminology and units of measurement in accordance with current standards and the international system of SI units