Confectioner. Fundamentals of professional activity. Teaching and practical guide
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A step -by -step algorithm for solving professional problems is given, which make up 7 competencies allocated by authors in this profession. Functional analysis of professional competencies in the manual is based on the conjugation of the Federal State Educational Standard of the SPO by professions 01/19/04 "Pekar" and 43.01.09 "Cook, confectioner" and professional standards "Pekar" (Order of the Ministry of Labor of Russia dated 01.12.2015 No. 914n) and "Confectioner" (Order of the Ministry of Labor of Russia dated 07.09.2015 No. 597n) The main text of the manual is instrumental -practical, its main goal is to form the methods of activity, in addition to the text, this is facilitated by large illustrative material and other structural elements.
Designed for use in classes on theoretical and practical training in professional educational organizations that train specialists for the food industry.
The use of this practice-oriented manual will ensure the successful delivery of state final certification in the form of a demonstration
Designed for use in classes on theoretical and practical training in professional educational organizations that train specialists for the food industry.
The use of this practice-oriented manual will ensure the successful delivery of state final certification in the form of a demonstration
Author:
Author:Tkacheva Galina Viktorovna, Zhernova Renata Viktorovna, Sinenko Evgeny Viktorovich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
ISBN:
ISBN:978-5-406-08237-9
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