"Culinary" specialization. Technologies. Profile level. Classes 10-11. Curriculum 2017

- Вдовченко, Віктор Володимирович (orcid.org/0000-0003-3509-2972), Покришова, Валентина Богданівна and Юрженко, В.В. (2017) "Culinary" specialization. Technologies. Profile level. Classes 10-11. Curriculum 2017 [Teaching Resource]

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Text (Навчальна програма закладів загальної середньої освіти. 10–11 класи. 2017. Технології. Профільний рівень. Спеціалізація «Кулінарія». Навчальна програма закладів загальної середньої освіти. – К., 2017. – 39 с. є третьою редакцією навчальної програми спеціа) Жовт_Кулiнарiя.pdf - Published Version Download (729kB) | Preview

Abstract

The purpose of the profile program "Cooking" is: acquaintance with the physiology of nutrition; commodity science of food products; practical mastering of technologies of primary processing of products, production of semi-finished products and preparation of dishes; information on calculation, accounting and quality control of food products, as well as students' acquisition of basic knowledge on the organization of catering establishments, the formation of a holistic view of the profession of cook and other related professions, design and technological competence based on independent, creative activities of students. The program is developed in compliance with the principles of continuity, prospects, taking into account the guidelines for the conclusion of labor training programs for specialized training in secondary schools, based on standard curricula for high school. The implementation of the content of the program will provide the solution of the following educational tasks: • formation of students' culinary worldview, consolidation in practice of knowledge on technologies of primary processing of raw materials, production of semi-finished products, preparation of dishes, their registration and giving with observance of the corresponding sanitary and hygienic requirements, using various types of the equipment, ware, stock; • acquaintance of students with features of the organization of technological process of manufacturing of culinary production in establishments of restaurant economy; • involvement of students in various activities in cooking and the formation of the necessary knowledge and skills; • formation of students' skills in dealing with various means of work; • formation of the ability to design and present their own creative work and evaluate personal learning achievements, the ability to advertise their own educational results; • to form the need for a healthy and rational diet; • creating conditions for professional self-determination in cooking, conscious choice of profession taking into account their own abilities, preferences, interests; • formation of students' culture of work, culture of life, responsibility for the results of their own activities, personal qualities that must be possessed by representatives of professions of this type, the conceptual and terminological apparatus of basic culinary concepts; • providing conditions for the implementation of personality-oriented and project-technological approaches to labor training and education of high school students; • education of high school students adaptability, active life position, readiness for continuous technological education, competitiveness in the labor market.

Item Type:	Teaching Resource
Keywords:	Technologies, profile level, 10-11 grades, specialization "Cookery", curriculum, technological direction, technological profile, profile training, physiology of food, commodity science of food products, technologies of primary processing of products, production of semi-finished products and cooking, calculation, accounting and control quality of food products, organization of public catering establishments, profession of cook, design and technological competence, culinary worldview, sanitary and hygienic requirements, technological process of production of culinary products, restaurants, involvement of students in various culinary activities and formation of necessary knowledge and skills, healthy and rational diet, professional self-determination in cooking, conscious choice of profession, work culture, culture of life, conceptual and terminological apparatus of basic culinary concepts, personality-oriented and project-technological approaches, active life position, continuing technological education, competitiveness in the labor market.
Subjects:	Science and knowledge. Organization. Computer science. Information. Documentation. Librarianship. Institutions. Publications > 3 Social Sciences > 37 Education > 37.01/.09 Special auxiliary table for theory, principles, methods and organization of education > 37.01 Fundamentals of education. Theory. Policy etc. Science and knowledge. Organization. Computer science. Information. Documentation. Librarianship. Institutions. Publications > 3 Social Sciences > 37 Education > 37.01/.09 Special auxiliary table for theory, principles, methods and organization of education Science and knowledge. Organization. Computer science. Information. Documentation. Librarianship. Institutions. Publications > 3 Social Sciences > 37 Education > 373 Kinds of school providing general education Science and knowledge. Organization. Computer science. Information. Documentation. Librarianship. Institutions. Publications > 6 Applied Sciences. Medicine. Technology > 64 Home economics. Domestic science. Housekeeping
Divisions:	Institute of Pedagogics > Department of Technological Education
Depositing User:	ст наук сп Віктор Володимирович Вдовченко
Date Deposited:	14 Jul 2021 19:30
Last Modified:	14 Jul 2021 19:30
URI:	https://lib.iitta.gov.ua/id/eprint/713518

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