A methodological week held in the specialty "Catering"

According to the schedule, from December 3 to December 10, 2021, a methodological week was held in the specialty "Catering". The week has the following goals and objectives: improving the quality of professional skills, increasing the importance of popularizing the profession of a cook, confectioner, identifying talented students.

A week by profession solves the problems of improving professional knowledge, skills and abilities, forms the competencies necessary for a future specialist, promotes the introduction of rational techniques and labor methods into the educational process; acquaintance with innovative technologies for the preparation and cutting and processing of products.

03.12.2021 In the framework of the republican workshop "Continuous professional development of a teacher as a factor in the development of the system of technical and vocational, post-secondary education", a master class was held on our basis on the topic: "The revival of the national cuisine of Kazakhstan"

Participated in a master class.

1. Zhuzbakiev Farid Galtmzhanovich - chef of the “Ay-ser” restaurant,
2. Zhaparkul Ali Maulenuly - college graduate, senior chef at the Latte coffee shop,
3. Istina Irina Alekseevna - master of industrial training

Master class menu:

• Pear baked with oriental sweets, Balkaymak sauce.
• Zhent, with nuts and chocolate.
• Shubat mousse with berries.

06.12.2021 One of the most effective forms of forming professional competencies is such a modern form as a master class. Kalieva Sandugash Aytbekovna held a master class on the topic "Cooking Korean salads." The guests watched the work of the master with interest and took part in the tasting with pleasure. The objectives of the master - class were the exchange of experience, popularization of the profession.

12.07.2021 Alexander Vladimirovich Zuev conducted an industrial training lesson on the topic: “Technique of strokes on the cake. Assembling the "Winter" cake. The lesson was organized, methodically competent, using modern techniques and IT-technologies. Students actively worked in the lesson, both individually and in a team. We actively participated in all aspects of the lesson. The industrial training master gave clear instructions on how to complete the practical assignment. The master demonstrated the technique of decorating the cake in the style of strokes, spots and splashes. The trainees clearly organized workplaces according to the technological process of assembling and decorating the cakes, each chose his own design, which was embodied in his product. At the final stage of the lesson, the students demonstrated their products and defended the assembly, decoration and design technology.

08.12.2021 Arinova Bayan Bertaevna held an open lesson in industrial training on the topic: "Mechanical culinary processing of vegetables." The lesson was held at a high professional level. The purpose of the lesson was to familiarize students with mechanical culinary processing of vegetables. The students coped with their task with dignity.

09.12.2021 Isatayeva Bakyt Zhaksalykovna held an open lesson of industrial training on the topic: "Cooking dishes from finely chopped meat." The purpose of the lesson was to study the technological process of cooking, serving, decoration and options for serving dishes from finely chopped meat. The lesson was interesting and lively. The students worked out all the dishes on the topic.

09.12.2021 Astaubaeva Diana Asetovna held an open lesson on theoretical training on the topic: "Poultry dishes". The teacher responsibly approached the preparation of this lesson, didactic materials were used in the lesson, slides were shown, and students actively participated. During the lesson, the cooperation between the teacher and the students was traced, which contributes to the achievement of the goals of the lesson and the effectiveness of training. The lesson offers various options for independent work for students.

12.09.2021 The most significant and responsible event of the Week was held - a mini-championship in the WorldSkills format, in the “Cookery” competence. Students of 3 courses of group С 31P competed in the competition. The competition was conducted by the master of industrial training Seterbaeva Gulnaz Mukhamedkhanovna. The purpose of the competition was to instill interest in the chosen profession and skills of professional skill, to identify knowledge and skills in vocational training of students, to intensify the production activities of students. The work of the participants was closely followed by a competent jury:

1. Zhuzbakiev Farid Galimzhanovich - chef of the "Ay-ser" restaurant
2. Zuev Alexander Vladimirovich - master of industrial training

The jury of the competition evaluated both the aesthetic appearance of the dishes prepared by the contestants and the taste. Students needed to demonstrate practical skills. The participants showed their skills and abilities in cooking, as well as showed their skill and creativity in the presentation of dishes.

Results - of the competition:

1st place Ahmet Aslan

2nd place Orazkali Dilnaz

3rd place Mukhametkali Dastan

12.12.2021 Rakhimova Zarina Oralbekovna held an open lesson of industrial training on the topic: "Products from yeast dough using the sponge and non-steam method". The purpose of the lesson was to consolidate knowledge of the technological process and their practical application. In the lesson, the technologies for preparing yeast dough by the sponge and non-steam method, and the ways of decorating and serving products from this dough were considered. The lesson was lively, the students actively participated in the lesson.

10.12.2021 Nesipbaeva Arai Amangalievna held a master class on "Decorating confectionery". The methodological goal of the master class is to study and master the demonstration of the teacher's experience in practical activities. Creation of conditions for the formation of professional competencies of the participants of the master class.

I would like to note that the week passed on a high creative level. In preparation for the events, all the participants showed high professional qualities.