27.02.2021
15.02.2021
According to the schedule of the methodological week, from February 15 to February 26, 2021, a week of the subject-cycle commission was held on the specialty "Food Organization". The purpose of which is to increase interest in mastering this specialty. To increase students 'motivation for in-depth study of special disciplines, to develop their creative abilities, to apply the previously studied material in practice, to foster a sense of community between teachers and students, to develop students' communicative and professional competencies.
The methodological week is one of the forms of work that reflects the purposeful, collective, individual, practical activities of teachers and masters of industrial training, aimed at improving the quality of education and professional training of students.
During the week, open lessons and master classes were held, through the ZOOM platform, and in training workshops organized by teachers and masters of industrial training of the subject-cycle commission in accordance with the approved plan.
15.02.2021
The opening of the week began with a video posted on the college's website, the content of the video was the name of the open lessons, the names of teachers and masters of industrial training, the date and time of the lessons were indicated. The video was prepared by Astaubaeva D. A. the teacher of special disciplines
16.01.2021
An open lesson on industrial training of Seterbayeva Gulnaz Mukhamedkhanovna in the S21P group, on the topic "Cooking dishes from cutlet mass", was held. The lesson was held in the Zoom online learning platform. The purpose of the lesson is to study the theoretical material and develop practical skills and abilities for the preparation of cutlet mass and semi-finished products from it in production. The lesson was held at the proper level.
17.02.2021
Isataeva B. Zh. held a master class on cooking a cake of biscuit walnut.
Purpose: to create conditions for the formation of professional competencies in the preparation and design of confectionery, cake from sponge dough. She introduced the participants of the master class to various ways of preparing and decorating products. The master showed in detail all the stages of preparation and decoration of the cake in stages. The master class was interesting; it is one of the modern effective forms of professional competence formation.
18.02.2021
Zuev Alexander Vladimirovich conducted a lesson of theoretical training on the subject: "Commodity research of food products", the theme: "Commodity science of flour confectionery products".
The lesson was held in the Zoom online learning platform. The lesson was conducted using the CLIL method with the BOPPPS plan structure. The lesson was organized, methodically correct. The teachers took an active part in all stages of the lesson, giving clear and theoretically correct answers. The development of terminology in English is going well. The CLIL methodology gives its positive results in the process of training young specialists.
23.02.2021
Istina I. A. was held a lesson of in-service training on the topic: "Preparation, design and serving of soups-puree, soups-cream". The lesson was held in the laboratory "Resource Center" with a group of C11P. The lesson was conducted using the CLIL method. At the lesson, the age and psychological characteristics of the students were taken into account, an active method of teaching was used, implemented in the following types of activities: educational and educational-research. Students actively worked in the classroom. Educational games were used in the program of the Learning Apps application. Terminology was studied in the English language. The teaching material of the lesson corresponded to the principle of scientific character, accessibility, was feasible, interesting and attractive. Therefore, the ability of students to achieve their goals in the classroom was increased. The lesson was interesting, the conditions were created for the education of hard work, accuracy, discipline, responsibility and confidence in the performance of production work.
25.02.2021
Rakhimova Zarina Oralbekovna held a master class on the topic: Preparation, decoration and serving of dessert “Trifle”. She began with a rather interesting and at the same time easy to prepare dessert, and also explained the material, used a video where she demonstrated the baking of a sponge cake with cocoa powder. Students were invited to design and serve dessert. The result was positive. Beautifully decorated and aesthetically pleasing. The aim of the master class was achieved.
