Work program on the topic: Work program of production practice PM.03. The work program of industrial practice (according to the profile of the specialty) according to PM.03 Management of the structural unit of the organization
State budgetary professional educational institution of the Saratov region
« Krasnokutsk Polytechnic Lyceum »
Considered at a meeting of the methodological commissionChairman of the methodological commission ____________________
"______" ______________________ 2016
I approve
Deputy Director for UPR
___________________________________
"__________" _______________ 2016
CALENDAR AND THEME PLAN
WORKS OF THE MASTER P \ O
for 2016 - 2017 academic year
Compiled in accordance with the program approved by the methodological commission
"Cook, confectioner."
Profession "Cook, confectioner"
Discipline field practice module 03
Teacher Pavlova O.A.
Well 1
Group 16
n\n
Distribution of study time
Total curriculum hours
Scheduled for 2nd semester
Competences implemented during the implementation of the program of educational practice
according to the professional module Yu « Preparation of soups and sauces ».
Professional competencies:
PC 3.1.Prepare broths and decoctions.
PC 3.2.Prepare simple soups.
PC 3.3.Prepare individual components for sauces and sauce semi-finished products.
PC 3.4. Prepare simple cold and hot sauces.
General competencies:
OK 1. Understand the essence and social significance of your future profession, show a steady interest in it.
OK 2. Organize their own activities, based on the goal and ways to achieve it, determined by the head.
OK 3. Analyze the working situation, carry out current and final control, evaluation and correction of their own activities, be responsible for the results of their work.
OK 4. Search for information necessary for the effective performance of professional tasks.
OK 5. Use information and communication technologies in professional activities.
OK 6. Work in a team, communicate effectively with colleagues, management, clients.
OK 7.Prepare the production area for work and maintain its sanitary condition.
OK 8. Perform military duty, including with the application of acquired professional knowledge (for boys).
Indexmodule
Types of jobs.
Lesson topics.
Number of hours
Codes of generated competencies
Material and information support for classes
Forms and methods of control
FULL NAME. master(s) of industrial training
OK
PC
PM 03
Practicing practical skills in preparing broths and decoctions for soups and sauces. Determination of the quality of broths and decoctions;
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OG 1, MT 2-6, CI 1, IR 1
Frontal
Pavlova O.A.
PM 03
Practicing practical skills in cooking dressing soups: cabbage soup, borscht. Marriage of ready-made soups.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
Frontal
Pavlova O.A.
PM 03
Practicing practical skills in the preparation of dressing soups: pickles, saltworts. Determination of the quality of ready-made soups.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OG 1, MT 2-6, CI 1, IR 1
Frontal
Pavlova O.A.
PM 03
Practicing practical skills in cooking soups with potatoes. Marriage of ready-made soups.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OG 1-3, MT 2-8, CI 1-3, RR 1-2
Frontal
Pavlova O.A.
PM 03
Practicing practical skills in cooking soups without potatoes. Determination of the quality of ready-made soups.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OI 1-2, MT 4-5.8
CI 1, IR 1-3
Frontal
Pavlova O.A.
PM 03
Practicing practical skills in cooking soups - mashed potatoes, transparent. Determination of the quality of finished soups.
OK 1 - 6
PC 3.1.- 3.4.
Frontal
Pavlova O.A.
PM 03
Practicing practical skills in cooking sweet and cold soups. Determination of the quality of ready-made soups.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OG 1, MT 2-6, CI 1, IR 1
Frontal
Pavlova O.A.
PM 03
sauces with flour. Red sauces. Marriage of ready-made sauces.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OG 1-3, MT 2-8, CI 1-3, RR 1-2
Frontal
Pavlova O.A.
PM 03
Practicing practical cooking skillssauces with flour. Sauces white, mushroom.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OI 1-2, MT 4-5.8
CI 1, IR 1-3
Frontal
Pavlova O.A.
PM 03
Practicing practical cooking skillsmilk sauces, sour cream. Marriage of ready-made sauces.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OG 1, MT 2-6, CI 1, IR 1
Frontal
Pavlova O.A.
PM 03
Practicing practical cooking skillsegg - oil mixtures.Determination of the quality of finished mixtures.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OG 1-3, MT 2-8, CI 1-3, RR 1-2
Frontal
Pavlova O.A.
PM 03
Practicing practical cooking skillssweet, cold and jelly sauces.Determination of the quality of finished sauces.
OK 1 - 6
PC 3.1.- 3.4.
MP 1 - MP16
OI 1-2, MT 4-5.8
CI 1, IR 1-3
Frontal
Pavlova O.A.
Logistics support for classes
Information support of training
Main Sources (MI):
Cooking "Cook, confectioner"ON. Anfimova,
L.L. Tatar
M. Iz. Center "Academy", 2003.
OI. 2
Cooking. Workbook.
T.A. Kachurina
M. Iz. Center "Academy", 2012, review number 127 dated May 14, 2010 FGU "FIRO".
OI. 3
Control materials for the profession "Cook".
T.A. Kachurina
M. Iz. Center "Academy", 2012, review number 353 dated October 4, 2010 FGU "FIRO".
Additional sources (CI):
Internet resources (I - R):
"Culinary Portal". Access form: http:// ., http://povary.ru.,http://vkus.by.I - R 2
The main portal of the hospitality and food industry. Access form: http://www.horeca.ru
I - R 3
CD "Pastry Chef". Learning system. NPC « Genesis of Knowledge” 2001 Ministry of Labor and Social Development of the Russian Federation
I - R 4
CD "Pastry Chef". Learning system. ( Cold dishes, appetizers, sauces, first courses ) . Ministry of Labor and Social Development of the Russian Federation « Federal State Unitary Enterprise » . Republican consulting and implementation firm « Work » .
WORKING PROGRAMM
production practice PM.03
ORGANIZATION AND MANAGEMENT OF WORK
STRUCTURAL UNIT
3. Conditions for the implementation of the practice program………………………………………………….10
- PASSPORT OF THE WORKING PROGRAM OF THE PRODUCTION
PRACTICES
1.1 Scope of the apprenticeship program
The work program of industrial practice is a part of the professional module PM.03 Organization and management of the work of a structural unit.
Work practice is a part of the educational process and is aimed at developing students' general and professional competencies:
OK 1. Understand the essence and social significance of your future profession, show a steady interest in it
OK 2. Organize your own activities, choose standard methods and methods for performing professional tasks, evaluate their effectiveness and quality
OK 3. Solve problems, assess risks and make decisions in non-standard situations
OK 4. Search, analyze and evaluate information necessary for setting and solving professional problems, professional and personal development
OK 5. Use information and communication technologies in professional activities
OK 6. Work in a team and in a team, ensure its cohesion, communicate effectively with colleagues, management, consumers
OK 7. Set goals, motivate the activities of subordinates, organize and control their work, taking responsibility for the result of completing tasks
OK 8. Independently determine the tasks of professional and personal development, engage in self-education, consciously plan advanced training
OK 9. Be prepared to change technologies in professional activities
OK 10. Perform military duty, including using the acquired professional knowledge (for boys)
PC 1. Manage the production site and ensure that the production site fulfills the production tasks
PC 2. Check the quality of products and / or work performed
PC 3. Collect, process and accumulate technical, economic and other types of information to implement engineering and management decisions and assess the economic efficiency of the site's production activities using ICT
PC 4. Ensure labor safety at the production site
The professional module program can be usedin additional vocational education and professional training of workers in the field of mechanical engineering in the presence of secondary (complete) general education. Work experience is not required.
1.2. Goals and objectives of production practice, requirements for the results of mastering the practice, reporting forms.
In the course of mastering the program of industrial practice, the student must:
have practical experience:
Evaluation of the economic efficiency of the production activity of the site using ICT;
Ensuring labor safety at the production site;
be able to:
Monitor compliance with technological processes, promptly identify and eliminate the causes of their violation;
Check the quality of products or work performed;
To carry out production briefing of workers, to carry out activities to comply with the rules of labor protection, safety precautions and industrial sanitation, technical operation of equipment and tools, as well as control over their observance;
Analyze the results of production activities;
Control the spending of the wage fund of the established area;
Ensure the correctness and timeliness of the execution of primary documents for recording working time, output, wages, downtime;
Prepare proposals to encourage workers or apply measures of material influence, to impose disciplinary sanctions on violators of production and labor discipline;
Organize work to improve the skills and professional skills of workers and foremen, train them in second and related professions, conduct educational work in a team;
Calculate the main technical and economic indicators of production activities;
Prepare documentation in accordance with the requirements of documentation support for management;
Use accounting and reporting data in practice;
Use software, computer and telecommunication tools to solve economic and managerial problems;
know:
Current legislative and regulatory acts regulating the production and economic activities of the organization, GOSTs, ISO (quality management systems);
Fundamentals of labor organization and management;
Safety regulations, industrial sanitation and labor protection;
Types and frequency of instruction.
At the end of the practice, the student submits a report in accordance with the content of the thematic plan of the practice and in the form established by the State Budgetary Educational Institution of Higher Professional Education of the Higher Educational Institution “VAT named after V.P. Chkalov”.
The final certification is carried out in the form of a differentiated test.
1.3. Organization of practice
The following documentation has been developed for the practice in the technical school:
- regulation on practice;
- working program of educational practice.
1.4. Number of hours for mastering the educational practice program
The work program is designed for students to complete an internship in the amount of 108 hours.
The distribution of sections and topics by hours is given in the thematic plan.
The practice base is VASO OJSC
2. STRUCTURE AND CONTENT OF INTERNSHIP
2.1. Scope of educational practice:
PC code | Code and names of professional modules | Number of hours by PM | Topic names industrial practice | Number of hours by topic |
PM.03. Organization and management of the work of the structural unit | Introduction | |||
PC 1 - 3 | ||||
PC 1 - 3 | ||||
PC 4 | ||||
PC 4 | ||||
PC 3 | ||||
Differentiated offset | ||||
Total: | ||||
2.2. Thematic plan and content of production practice
Code and name of professional modules and topics of educational practice | Volume hours | Level of development |
|
Introduction | |||
1. Goals and objectives of educational practice. | |||
2. Issuance of an individual task | |||
Section 1. Management of a structural unit | |||
1. Drawing up a shop management scheme | |||
2. Familiarization with the main and auxiliary services of the workshop and a description of their purpose | |||
3. Studying the organizational structure and functions of the technological bureau of the workshop | |||
4. Study of the rights and obligations of the technologist of the safety department of the shop | |||
5. Familiarization with the organization of work of the shop technologist during the launch of a new product | |||
6. Study of the organizational structure of the production site | |||
7. Studying the rights and obligations of the production foreman | |||
8. Familiarization with the organization of the work of the production foreman (bringing the task to the performers; providing jobs with materials, parts, tools and technical documentation; instructing workers; acceptance of the finished product, etc.) | |||
9. Studying the organizational structure and functions of the workshop technical control bureau | |||
10. Studying the rights and obligations of the control master (controller) | |||
11. Participation in the quality control of manufactured products | |||
Section 2. Organization of labor at the production site | |||
1. Drawing up the existing layout of the production sections of the workshop | |||
2. Acquaintance with the existing methods of labor rationing in the shop | |||
3. Description of the organization of the workplace of the fitter-assembler of aircraft | |||
4. Description of the organization of the workplace of the control master (controller) | |||
Section 3. Labor law at the production site | |||
1. Studying the organizational and legal form of the enterprise | |||
2. The study of labor discipline in the enterprise | |||
Section 4. Labor protection at the production site | |||
| |||
2. Description of the types and frequency of briefing at the production site | |||
3. Studying the types of regulatory documentation on labor protection | |||
Section 5. Paperwork as the basis of documentary support | |||
| |||
| |||
| |||
| |||
| |||
| |||
Intermediate certification in the form of credit / differentiated credit | |||
Total | |||
3. CONDITIONS FOR THE IMPLEMENTATION OF THE PRACTICE PROGRAM
3.1. Minimum Logistics Requirements
Implementation of the educational practice program assumes the presence of a workshop for installation and configuration of network infrastructure objects.
4.2. Information support of training
Main sources:
1. Tutorials:
- Basovsky L. E. Industry Economics: Textbook. – INFRA-M, 2009.- 145 p.
- Vasiltsov V.S., Vasiltsova V.M., Weiss E.S., Weiss T.A. Enterprise Planning: Textbook. – M.: KnoRus, 2011. – 336 p.
- Goryushkin A. A., Krivenkov A. V., Novitsky N. I. Technical and economic indicators of enterprises: Educational method. allowance. - Minsk.: TetraSystems, 2010. - 272 p.
- Office work of the organization: preparation, execution and maintenance of documentation. - M .: Omega-L, 2009. - 479 p.
- Zagorodnikov S.V., Mironov M.G. Economics of the industry (engineering).-M.: INFRA - M, 2005. -320 p.
- Kaznachevskaya G.B. Management: Textbook. / Rostov n / a:"Phoenix", 2000.- 352 p.
- Razdorozhny A.A. Labor protection and industrial safety. Publisher: Exam, 2007. - 512 p.
- Constitution of the Russian Federation.
- Arbitration Procedure Code of the Russian Federation dated July 24, 2002 No. 95-FZ // SZ RF. - 2002. - No. 30. - Art. 3012.
- Civil Code of the Russian Federation (part one) dated November 30, 1994 No. 51-FZ // SZ RF. - 1994. - No. 32. - Art. 3301.
- Civil Code of the Russian Federation (Part Two) dated January 26, 1996 No. 14-FZ // SZ RF. - 1996. - No. 5. - Art. 410.
- Code of the Russian Federation on Administrative Offenses of December 30, 2001 No. 195-FZ // SZ RF. - 2002. - No. 1. - Art. one.
Additional sources:
- Office work: samples, documents: organization and technology of work, taking into account the new GOST R 6.30-2003 "Unified documentation systems. Unified system of organizational and administrative documentation: requirements for paperwork"; Galakhov and others; ed.: I.K. Korneeva, V.A. Kudryaeva.-M.: Prospect, 2009. - 479 p.
- Kazantsev V.I., Vasin V.N. Labor law - M .: Academy, 2003.
- Occupational health and safety. Ensuring the rights of an employee: O. V. Bobkova - Moscow, Omega-L, 2009 - 158 p.
- Handbook of office work. - St. Petersburg: Peter, 2008. - 192 p.
- Enterprise Economics: Tests, tasks, situations / ed. Gorfinkelya V. Ya., Chernyshova B. N.: Textbook. - M.: Unity, 2009. - 335 p.
Internet resources:
- Federal educational portal. [Electronic resource]. (http://www.ecsocman.edu.ru/
2. Electronic library of economic and business literature. [Electronic resource]. (http://www.aup.ru ). Date of access: 29.08.2014
4.3. Staffing of the educational process
Requirements for the qualification of teaching staff: the presence of higher professional education corresponding to the profile of the module being taught, with mandatory internships in specialized organizations at least 1 time in 3 years. Experience in organizations of the relevant professional field is mandatory. Leading specialists of specialized organizations can be involved in pedagogical activity.
5. CONTROL AND EVALUATION OF DEVELOPMENT RESULTS
INTERNSHIP
Control and evaluation of the results of mastering the internship is carried out by the teacher in the process of monitoring the activities of students during the internship (performance of work), receiving reports, and passing the differentiated test by the students.
Learning Outcomes (acquisition of practical experience, mastered skills, acquired knowledge) | Forms and methods of control and evaluation learning outcomes |
Acquired practical experience: Planning and organizing the work of the production site; | Differentiated account. |
Checking the quality of products or work performed; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Evaluation of the economic efficiency of the production activity of the site using ICT; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Ensuring labor safety at the production site. | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Learned Skills: Plan the work of the site according to the established deadlines for industrial buildings in terms of the volume of production of products (works, services), a given nomenclature (range); | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
To carry out, in accordance with the current legislative and regulatory acts regulating the production and economic activities of the organization, the management of the production site; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Timely prepare production, conduct operational planning of the work of the team of performers, draw up a calendar plan for the work of the structural unit; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Ensure the placement of workers and teams; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Provide performers with objects and means of labor; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Monitor compliance with technological processes, promptly identify and eliminate the causes of their violation | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Collaborate with various departments; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Check the quality of products or work performed: | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
To carry out measures to prevent marriage and improve the quality of products (works, services); | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
To carry out production briefing of workers, to carry out activities to comply with the rules of labor protection, safety precautions and industrial sanitation, technical operation of equipment and tools, as well as control over their observance | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Analyze the results of production activities | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Control the spending of the wage fund of the established area | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Ensure the correctness and timeliness of registration of primary documents for recording working time, output, wages, downtime | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Collect, process and accumulate technical, economic, and other types of information for the implementation of engineering and management decisions using ICT; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Prepare proposals to encourage workers or apply measures of material influence, to impose disciplinary sanctions on violators of production and labor discipline | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Organize work to improve the skills and professional skills of workers and foremen, train them in second and related professions, conduct educational work in a team | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Calculate the main technical and economic indicators of production activities | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Prepare documentation in accordance with the requirements of documentation management | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
use accounting and reporting data in practice | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
use software, computer and telecommunication tools to solve economic and managerial problems | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Assimilated knowledge - current legislative and regulatory acts regulating the production and economic activities of the organization, GOSTs, ISO (quality management systems); | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Fundamentals of management, organization structure; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Pricing mechanisms, methods of labor rationing, forms and systems of remuneration; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Fundamentals of management accounting; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Goals and objectives of the structural unit, rational methods of planning and organizing production; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Basic technical and economic indicators of production activities; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
The procedure for the development and execution of technical documentation and record keeping; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Tasks and content of the automated production control system; | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Fundamentals of labor organization and management. | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
safety regulations, industrial sanitation and labor protection | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
types and frequency of instruction | Evaluation of the results of students' activities: When performing tasks at various stages of production practice, Differentiated account. |
Ministry of Education and Science of the Republic of Tatarstan
State Autonomous Educational Institution of Higher Education Almetyevsk State Institute
municipal service"
Faculty of secondary vocational education
WORKING PROGRAMM
Industrial practice (according to the specialty profile) in
retail outlets
For the specialty 38.02.05 Commodity research and examination of consumer goods
2015
1. PASSPORT OF THE INTERNSHIP PROGRAM OF THE PROFESSIONAL MODULE PM.03
3.STRUCTURE AND CONTENT OF THE PROFESSIONAL MODULE
4. CONDITIONS FOR THE IMPLEMENTATION OF INTERNSHIP ON THE PROFESSIONAL MODULE
5.EDUCATIONAL-METHODOLOGICAL AND INFORMATION SUPPORT OF PRACTICE
7. CONTROL AND EVALUATION OF THE RESULTS OF PRODUCTION PRACTICE
1. PASSPORT OF THE INTERNSHIP PROGRAM OF THE PROFESSIONAL MODULE
PM.03 "Organization of work in the division of the organization"
1.1Scope of the program
The program "Industrial (according to the specialty) practice" is designed to implement the State requirements for the minimum content and level of training of graduates in the specialty: 38.02.05 "Commodity research and examination of the quality of consumer goods" (by industry) of secondary vocational education (basic level).
The practice program (hereinafter referred to as practice) provides a didactically substantiated sequence for students to master the system of professional skills and abilities, integral professional activities and initial experience.
This requires high theoretical training of specialists in combination with practical skills, forms and methods of industrial training.
1.2. Goals and objectives of the module - requirements for the results of mastering the module
The tasks of industrial (professional) practice in the specialty: 38.02.05 "Commodity research and examination of the quality of consumer goods (by industry)" are:
Expansion and consolidation of theoretical knowledge;
Formation of professional skills;
Mastering the skills of independent performance of the functions assigned to merchandisers experts of enterprises, organizations;
Carrying out assortment, qualimetric and informational identification of goods of various groups;
Evaluation of the quality of goods;
Diagnosis of defects;
Documentation of the results of examinations and tests;
As a result of the internship, the student must
Be able to:
Work with regulatory documents regulating the activities of an enterprise, organization, and other information sources;
Identify and apply identification indicators;
Decipher the marking of the goods and the information signs included in it;
To assess the quality of goods of various groups;
Use the results of various types of expertise in commodity research, etc.
As a result of studying the professional module, students should:
have practical experience:
planning the work of the unit;
evaluating the effectiveness of the organization's subdivision;
making managerial decisions;
be able to:
apply in professional activities the techniques of business and managerial communication;
take into account the peculiarities of management in trade;
keep a time sheet of employees;
calculate wages;
calculate the economic performance of the organization's divisions;
organize the work of a team of performers;
know:
essence and characteristic features of modern management;
external and internal environment of the organization;
management styles, types of communication;
principles of business communication in a team;
management cycle;
management functions: organization, planning, motivation and control of the activities of an economic entity;
features of management in the field of professional activity;
system of management methods;
the process and methodology for making and implementing management decisions;
the procedure for issuing a time sheet;
methodology for calculating wages;
methods for calculating economic indicators;
basic methods of organizing the work of performers;
forms of documents, the order of their completion.
Total -72 hours, including:
The maximum study load of a student is 36 hours per week / 2 weeks
The form of control is a cumulative rating system.
Form of attestation:
Industrial practice - a differentiated test.
2.RESULTS OF MASTERING THE PROFESSIONAL MODULE
The result of the development of the program of the professional module is the mastery of the types of professional activities of the industrial practice by students, the development of professional (PC) and general (OK) competencies.
The field of professional activity of graduates: the organization and conduct of work on the distribution of goods in industrial, trade and expert organizations, testing laboratories, state, regional and municipal governments.
The objects of professional activity of graduates are:
Goods of various categories, incl. consumer and industrial purposes;
Merchandising processes;
Examination and quality assessment processes;
Trade services;
Primary labor groups.
A commodity manager-expert of basic training prepares for the following activities:
Carrying out examination and assessment of the quality of goods.
Organization of work in the department of the organization.
Performance of work in one or more professions of workers, positions of employees (to the Federal State Educational Standard).
The merchandiser-expert prepares for the following activities:
Product range management.
Organization and conduct of examination and evaluation of the quality of goods.
Organization of the activities of the department of the organization.
Assessment of the competitiveness of goods and services.
Performance of work in one or more professions of workers, positions of employees.
A commodity manager-expert of basic training must havegeneral competencies including the ability to:
OK 1. Understand the essence and social significance of your future profession, show a steady interest in it.
OK 2. Organize their own activities, choose standard methods and methods for performing professional tasks, evaluate their effectiveness and quality.
OK 3. Make decisions in standard and non-standard situations and be responsible for them.
OK 4. Search and use the information necessary for the effective implementation of professional tasks, professional and personal development.
OK 5. Own information culture, analyze and evaluate information using information and communication technologies.
OK 6. Work in a team and team, communicate effectively with colleagues, management, 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 advanced training.
OK 9. Navigate in conditions of frequent change of technologies in professional activity.
OK 10. Perform military duty, including with the application of acquired professional knowledge (for boys).
A commodity manager-expert of basic training must haveprofessional competencies corresponding to the main types of professional activity:
Organization of work in the department and relevantprofessional competencies:
PC 3.1. Participate in the planning of the main performance indicators of the organization.
PC 3.2. Plan the execution of work by performers.
PC 3.3. Organize the work of the workforce.
PC 3.4. Monitor the progress and evaluate the results of work performed by performers.
PC 3.5. Prepare accounting documentation.
3.Structure and content professional module
3.1. Thematic plan of the professional module
Topic name
Number of days
Get acquainted with the Charter of the enterprise, tasks and functions of the enterprise
Develop a diagram of the organizational structure of the enterprise and make a description of it
To study the job descriptions of the employees of the enterprise and determine the role and functions of each employee in achieving the statutory goals.
To get acquainted with the content of the summary of the business plan of the trading enterprise
Read the payroll policy
Learn the pricing system and sales promotion methods
Take part in the calculation of the main economic indicators of the work of a trading enterprise
Take part in planning and evaluating the economic performance of a trading enterprise
Participate in the planning of the current work of the department. To study the procedure for the implementation of long-term planning in the enterprise. Make your own plan for the current work of performers for a certain period and a specific event
Take part in the briefing by the manager on the procedure for performing work by performers (enterprise personnel)
To study the control system at the enterprise. Identify external and internal subjects of control, determine the methods and ways of conducting control procedures and assessing their effectiveness and subsequent actions of the company's managers
Develop options for assessing the work of the enterprise's personnel for the reporting period
Taking part in conducting a disciplinary conversation with an employee of the organization who has committed a disciplinary offense
Participate in the preparation of the time sheet and payroll for an employee of a department of a trading enterprise. Describe the algorithm and calculation procedure
To study the algorithms for making managerial decisions at the enterprise for various standard and non-standard situations
Take part in the preparation and holding of meetings with the staff of the enterprise and division
Describe problem situations in professional activities and develop options for management decisions to resolve these problems
Prepare a report on the work performed in practice according to the profile of the specialty.
TOTAL
12 days
(2 weeks)
3.2. The structure of the main professional educational program
secondary vocational education basic training
Index
Name of cycles, sections, modules, requirements for knowledge, skills, practical experience
Total maximum student workload
Including hours of compulsory training sessions
Index and name of disciplines, interdisciplinary courses (IDC)
Codes of generated competencies
Organization of work in the organizational unit
As a result of studying the professional module, the student should: have practical experience:
Planning the work of the department;
Evaluation of the effectiveness of the activities of the organization's subdivision;
Making managerial decisions;
Apply in professional activities the methods of business and managerial communication;
Take into account the peculiarities of management in trade;
Maintain a time sheet for employees;
Calculate wages;
Calculate the economic performance of the organization's subdivision;
Organize the work of the team of performers;
Essence and characteristic features of modern management;
External and internal environment of the organization;
Management styles, types of communication;
Principles of business communication in a team;
Management cycle;
management functions: organization, planning, motivation and control of the activities of an economic entity;
Features of management in the field of professional activity;
System of management methods;
The process and methodology for making and implementing management decisions;
The procedure for issuing a time sheet;
methodology for calculating wages;
Methods for calculating economic indicators;
Basic methods of organizing the work of performers;
Forms of documents, the order of their completion.
Management of the structural unit of the organization
3.3 Thematic plan and content of practice PM.03.
Organization of work in the organizational unit
Topic 1. Tasks and functions of the enterprise
1.Charter of the enterprise, tasks and functions of the enterprise.
2. The structure of the enterprise and its characteristics
3. Job descriptions of trade workers.
Independent work
1. To issue documents: the charter of the enterprise, the structure of the enterprise. Attach job descriptions.
Economic indicators of a trading enterprise
2. Position on wages.
3.Methods of sales promotion and the price system of trading enterprises.
4. Calculation of the main economic indicators of the work of a trading enterprise
Independent work
1. Draw up documents using the example of an enterprise
Topic 3.
promising
business venture planning
1. The procedure for the implementation of long-term planning at the enterprise.
2.Structure of work of divisions of enterprises.
Independent work
1. Using the example of an enterprise business plan, draw up a plan for the current work of departments.
Topic 4.
Control system at the enterprise.
1.Methods and ways of carrying out control procedures and evaluation of their effectiveness.
Independent work
Develop options for assessing the work of the enterprise's personnel for the reporting period.
To take part in the conduct of a disciplinary conversation by the head with the employee of the organization who has committed a disciplinary offense.
Formation of documents according to the reports of financially responsible persons
1. Drawing up a cash and commodity report of financially responsible persons of trade enterprises.
Preparation of time sheets and payroll.
Independent work
1. Describe the algorithm and calculation procedure (attach forms)
Making managerial decisions
1. Management decisions at the enterprise in standard and non-standard situations.
2. Problem situations and their resolution.
Workshops
1. Describe problem situations in professional activities and develop options for management decisions to resolve these problems
To characterize the level of mastering the educational material, the following designations are used:
1. - introductory (recognition of previously studied objects, properties);
2. - reproductive (performing activities according to a model, instructions or under guidance)
3. - productive (planning and independent implementation of activities, solving problematic tasks)
4.TERMS IMPLEMENTATION OF INDUSTRIAL PRACTICE (ACCORDING TO THE SPECIALTY PROFILE) ACCORDING TO THE PROFESSIONAL MODULE PM.03.
4.1Minimum logistics requirements
Regulations on the industrial practice of students mastering the main professional educational programs of secondary vocational education;
Industrial practice program;
Practice schedule;
Schedule of consultations;
Practice report protection schedule.
Requirements for the logistics of practice
Field practice equipment:
Instructional material;
blank material;
A set of educational and methodical documentation.
Technical means:
Trade and technological equipment: refrigeration, mechanical and non-mechanical equipment, cash registers, measuring equipment.
Computer, printer, scanner, modem;
Information and reference systems "Consultant", "Garant".
5. EDUCATIONAL-METHODOLOGICAL AND INFORMATION SUPPORT FOR PRACTICE
a) Main literature
Eliseeva L.G., Rodina T.G., Polozhishnikova M.A., Kastornykh M.S. etc. Commodity research and examination of food products. - M.: MTsFER, 2010. - 800s.
Nikolaeva M.A. Theoretical foundations of commodity science. - M.: NORMA, 2009– 448 p.
3. Rules for the sale of certain types of goods. / Approved Decree of the Government of 19.01.11 No. 55, as amended. And add.
4. Rules for selling by samples. / Approved Decree of the Government of the Russian Federation No. 918
5.Rules of commission trade./Approved. Decree of the Government of the Russian Federation No. 569. with changes and additions
6. Intersectoral rules on labor protection. POT RM 014-2011.
b) additional literature
Federal Law "On Protection of Consumer Rights" No. 2-F3. with changes and additions
Federal Law "On Technical Regulation" No. 184-F3. with changes and additions
Federal Law "On the Quality and Safety of Food Products" No. 29-F3. with changes and additions
Hygienic requirements for the safety and nutritional value of food products. Sanitary and epidemiological rules and regulations. SanPiN 2.3.2. 1078-11.
7. Gerasimova V.A., Belokurova E.S., Vytovtov A.A. Commodity research and examination of taste products. - St. Petersburg: Peter, 2009.
8. Doronin A.F., Ipatova L.G., Kochetkova A.A., et al. Functional food products. Introduction to technology. / Ed. A.A. Kochetova. – M.: DeLi print, 2009. – 288s.
9. Zaikina V.I. Examination of honey and methods for detecting its falsification. - M .: Publishing house. House "Dashkov and K", 2009.
10. Ivanova T.N. Commodity research and examination of grain flour products. – M.: Ed. Center "Academy", 2010
11. Kosnyreva L.M., Krishtarovich V.I., Pozdnyakovsky V.M. Commodity research and examination of meat and meat products. – M.: Ed. Center "Academy", 2010.
12. Kartashova L.V., Nikolaeva M.A., Pechnikova E.N. Merchandising of food products of plant origin. - M .: Publishing house "Business book", 2011. - 816 p.
13. Kartashova L.V. Collection of situational tasks and business games on the merchandising of food products. - M.: Business literature, 2009. - 319 p.
14. Korobkina Z.V. Strakhova S.A. Commodity research and examination of taste products. - M.: Kolosa, 2009. - 350 p.
15. Kastornykh M.S., Kuzmina Yu.S., Pugnova Yu.S. Commodity research and examination of food fats, milk and dairy products. - M .: Publishing Center "Academy", 2010.
17. Medvedev G.M. pasta technology. - St. Petersburg: GIORD, 2009 - 312s
18. Nikolaeva M.A. Commodity expertise. - M.: Publishing house "Business literature", 2010.
19. Nilova L.P. Commodity research and examination of grain flour products. - St. Petersburg: Giord, 2009.
20. Oleinikova A.Ya. et al. Practicum on confectionery technology / A.Ya. Oleinikova, G.O. Magometov, T.N. Miroshnikov. - St. Petersburg: GIORD, 2011. - 480 p.: ill.
21. Pashchenko L.P., Zharkova I.M. Technology of bakery products. - M.: KolosS, 2010. - 389 p.
22. Polyganina G.V. Analytical control of the production of vodkas and alcoholic beverages. - M.: DeLi print, 2009. - 464 p.
23. Pozdnyakovsky V.M. Hygienic basics of nutrition, quality and food safety: Textbook - Novosibirsk, NSU, 2010. - 522
24. Workshop on the technology of bread, confectionery and pastry products (technology of bakery products) / L.P. Pashchenko, T.V. Sanina, L.I. Stolyarova and others - M .: KolosS, 2009, - 215s.
25. Puchkova L.I. etc. Technology of bread. / L.I. Puchkova, R.D. Polandova, I.V. Matveeva - St. Petersburg: GIORD, 2011. - 559 p.
26 Ryzhakova A.V. Commodity research and examination of confectionery products. – M.: Academy, 2010.
27. Rodina T.G. Commodity research and examination of fish products and seafood. - M .: Publishing Center "Academy", 2011.
28. Handbook of commodity science of food products. / T.G. Rodina, M.A. Nikolaeva, L.G. Eliseeva and others; - M.: Kolos, 2003.
29. Skurikhina I.M., Tutel'yana V.A. Tables of the chemical composition and calorie content of Russian food products: a Handbook. – M.: DeLi print, 2009. – 276 p.
30. Tatarchenko I.I. Technology of subtropical and food flavoring products: Textbook for students of higher education. textbook institutions / I.I. Tatarchenko, I.G. Mokhnachev, G.I. Kasyanov. - M .: Publishing Center "Academy", 2010. - 384 p.
31. Shevchenko V.V. Commodity research and examination of the quality of fish and fish products. - St. Petersburg: Peter, 2009.
32. Physical methods of control of raw materials and products in the meat industry (laboratory workshop) / L.V. Antipova, N.N. Bezdyarin, S.A. Titov and others. - St. Petersburg: GIORD, 2010. - 200 pp.: ill.
33. Khlebnikov V.I., Zhebeleva I.A., Krishtafovich V.I. Examination of meat and meat products: Proc. allowance. - M .: Publishing and Trade Corporation "Dashkov and K 0", 2009
34. Chemical composition of food products / Ed. THEM. Skurikhin and M.N. Book. 1, 2. - M.: VO Agropromizdat, 2010.
35. Chemical composition and energy value of foodstuffs: a handbook by McCance and Widdowson. - St. Petersburg: Profession, 2009. - 416 p.
36. Yudina S.B. Functional food technology. - M. DeLi print, 2010. - 280s.
37 Standards for food products.
Periodicals (magazines)
food industry
Russian bakery
Confectionery
Fat and oil industry
Winemaking and viticulture
Dairy industry
meat industry
Fish industry
Beer and drinks
Production of alcohol and alcoholic beverages
Storage and processing of agricultural raw materials
Canning and vegetable drying industry
Long shelf life products.
Internet resources:
www.trkodeks.ru
www.c– kondor.ru
6. REQUIREMENTS FOR PRACTICE LEADERS
Head of educational institution:
Carries out general management and control of the practice;
Approves the schedule of the practice;
Considers analytical materials on the organization, conduct and results of the practice.
Practice manager:
Organizes and manages the work on the creation of programs for the industrial practice of students in the specialty 100801 "Commodity science and examination of consumer goods";
Draws up a schedule and schedule of practice, a schedule of consultations and brings them to the attention of teachers and students;
Provides methodological guidance and control over the activities of all persons involved in the organization and conduct of practice;
Participates in the assessment of the general and professional competencies of the student, mastered by him during the internship, conducted on the basis of an educational institution;
Supervises the maintenance of practice documentation.
Lecturer - head of industrial practice:
Develops the subject of individual tasks for students;
Forms groups in case of using group forms of practice;
Conducts individual or group consultations during the practice.
Requirements for compliance with safety and fire safety:
Students during their internship are required to:
Comply with the internal labor regulations in force in the educational institution;
Strictly observe the requirements of labor protection and fire safety.
7. CONTROL AND EVALUATION OF THE RESULTS OF PRODUCTION PRACTICE (ACCORDING TO THE PROFILE OF SPECIALTY)
The student's form of reporting on industrial practice is a written report on the performance of work and annexes to the report, indicating the consolidation of knowledge,
Before completing the assignment, it is necessary to give a brief description of the organization where the internship took place (legal address, industry specifics).
Exercise 1.
Prepare a package of documents for the cashier-operator:
To draw up documents, you must select a conditional reporting period (week, month) for 201_ or 201_.
Prepared documents must be grouped by purpose, dates and filed into a report.
REQUIREMENTS FOR PRACTICE REPORT
The title page is drawn up on a computer (it is not allowed to fill in by hand) according to the established sample. See page for a sample cover page. The report uses continuous page numbering. The title page is included in the general page numbering, but the page number is not put down on it. Pages are numbered in Arabic numerals without a dot in the top margin of the page in the center.
Report structure:
Title page
Direction indicating the dates and the seal of the organization in which the practice took place (diary)
Characteristics for a student from the place of practice certified by the organization (signature of the head of the organization and seal of the organization)
Exercise 1
List of sources
Applications
The headings of the structural elements of the report (contents, tasks, list of references, applications) are printed in capital letters without a dot at the end.
THE REPORT IS FORMED IN A PLASTIC FOLDER
WITHOUT OFFICE FILES
Page settings:
Format - A4;
Margins (top - 25mm, bottom - 25mm, right - 15mm, left - 30mm);
Pagination required;
Text formatting:
The text should be divided into paragraphs;
Line spacing - 1.5;
Paragraph indent (first line indent) - 1.25;
The main text should be justified in width, headings - in the center;
Typeface "Times" -TimsNewRoman;
Font size – 14 pt for the title, 14 pt for the body text;
Appendix 1
PASSENGERS
INTERNSHIP
(ACCORDING TO THE PROFILE OF THE SPECIALTY)
STUDENT _________________________ group _________________________________________________________________
Place of internship _____________________________________________
___________________________________________________________________
Head of practice from the enterprise:
(Last name, First name, Fatherland)
practices
fulfillment
Short description
completed
leader
about quality
completed
Beginning of practice ___________
End of practice _________
Trainee Signature______
Appendix 2
CERTIFICATE
Hereby certifies that
__
Successfully passed (la) industrial practice (according to the specialty profile) in the amount of 72 hours
according to the professional module
From "_3__" _______ April _____ 2014 on "_16__" ______ April ______ 2014
in ____________________________________________________________
name of company
CERTIFICATE
Hereby certifies that
FULL NAME. student group, specialty
Successfully passed (la) industrial practice (according to the specialty profile) in the amount of 72 hours
according to the professional module
PM.03. "Organization of work in the division of the organization"
From "__3_"_______April_____2014 on "__16_" ______ April _______ 2014
in ____________________________________________________________
name of company
_____________________
Appendix 3
certificate of practice
Grebneva Daria Alexandrovna,
Student(s) of group 307,IIIcourse of the student (sya) in the specialty SPO 100801 "Commodity science and examination of the quality of consumer goods"
code and name
successfully passed (la) industrial practice (according to the profile of the specialty) in the professional module:
PM.03. "Organization of work in the organizational unit"
Name professional module
In the organisation _____________________________________________________
__________________________________________________________________
name of the organization, legal address
Characteristics of the educational and professional activities of the student during educational / industrial practice(in addition, arbitrary criteria are used for choosing an educational institution)________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Date "___"_______20___ Signature of the head of practice
________________________________________________________________
Signature of the responsible person of the organization (practice base)
__________________________________________________/ Full name, position
_____________________________________________________________
DEPARTMENT OF EDUCATION OF THE CITY OF SEVASTOPOL
STATE BUDGET EDUCATIONAL INSTITUTION OF VOCATIONAL EDUCATION OF THE CITY OF SEVASTOPOL "SEVASTOPOL TRADE AND ECONOMIC COLLEGE"
WORKING PROGRAM OF INTERNSHIP
(according to the specialty profile)
38.02.05 "Commodity research and examination of the quality of consumer goods"
The work program of industrial practice (according to the profile of the specialty) was developed on the basis of the Federal State Educational Standard in the specialty 38.02.05 Commodity research and examination of the quality of consumer goods.
Organization - developer: GBOUPO "STET"
Developer:
Nekrashchuk Lyudmila Stanislavovna, lecturer
Goldin Olga Olegovna, lecturer
Agreed at a meeting of the cycle commission of accounting and economic disciplines
Protocol No. _________ dated "___" ____________ 20___
Chairman of the Cycle Commission _______________ L.S. Nekrashchuk
2. results of the development of the WORK PROGRAM
3. STRUCTURE and content of the INTERNSHIP WORK PROGRAM (according to the specialty profile)
4. conditions for the implementation of the WORKING PROGRAM OF INTERNSHIP (according to the profile of the specialty)
5. Control and evaluation of the results of mastering the WORK PROGRAM OF INTERNSHIP (according to the specialty profile)
1. passport of the WORKING PROGRAMINTERNSHIP (ACCORDING TO THE PROFILE OF SPECIALTY)
1.1. Scope of the work program
The work program (hereinafter referred to as the program) of industrial practice (according to the specialty profile) is part of the training program for mid-level specialists in accordance with the Federal State Educational Standard in the specialty SPO 38.02.05 Commodity research and examination of the quality of consumer goods in terms of mastering the main types of professional activity (VPD): PM 03 Organization of work in a subdivision of the organization.
1.2. Goals and objectives of the program of industrial practice (according to the profile of the specialty) - requirements for the results of mastering the program of industrial training
In order to master the indicated types of professional activity and the relevant professional competencies, the student in the course of mastering the program of educational and industrial practice (according to the specialty profile) must:
have practical experience:
planning the work of the unit;
evaluating the effectiveness of the organization's subdivision;
making managerial decisions;
be able to:
apply in professional activities the techniques of business and managerial communication;
take into account the peculiarities of management in trade;
keep a time sheet of employees;
calculate wages;
calculate the economic performance of the organization's subdivision;
organize the work of a team of performers.
As part of the development of PM.03 Organization of work in the organization's subdivision, a total of 108 hours, including:
educational practice 72 hours;
industrial practice 36 hours.
2. results of the development of the WORK PROGRAMINTERNSHIP
(ACCORDING TO THE PROFILE OF THE SPECIALTY)
As a result of the internship (according to the profile of the specialty) for the VPD, the student must master:
| Name of learning outcome |
|
| Participate in the planning of the main performance indicators of the organization. |
|
| Plan the execution of work by performers. |
|
| Organize the work of the workforce. |
|
| Monitor the progress and evaluate the results of work performed by performers. |
|
| Prepare accounting documentation. |
|
| Understand the essence and social significance of your future profession, show a steady interest in it. |
|
| Organize their own activities, choose standard methods and methods for performing professional tasks, evaluate their effectiveness and quality. |
|
| Make decisions in standard and non-standard situations and bear responsibility for them. |
|
| To search for and use the information necessary for the effective implementation of professional tasks, professional and personal development. |
|
| Own information culture, analyze and evaluate information using information and communication technologies. |
|
| Work in a team and team, communicate effectively with colleagues, management, consumers. |
|
| Take responsibility for the work of team members (subordinates), the result of completing tasks. |
|
| Independently determine the tasks of professional and personal development, engage in self-education, consciously plan advanced training. |
|
| Navigate in the conditions of frequent change of technologies in professional activity. |
3. STRUCTURE AND EXAMPLES OF THE WORK PROGRAMINTERNSHIP (ACCORDING TO THE PROFILE OF SPECIALTY)
3.1. The volume of industrial practice (according to the profile of the specialty)
3.2. The content of industrial practice (according to the profile of the specialty)| № p/p | Types of jobs | Codes of generated competencies | Level of development |
|
| Determining the type of organizational structure of a trade organization, its structural divisions. | ||||
| Evaluation of the effectiveness of the structural divisions of trade organizations. | ||||
| Identification of management methods used in a trade organization. | ||||
| Identification of leadership styles in structural divisions, evaluation of the effectiveness of the communication process in a trade organization. | ||||
| Planning the work of the unit: mission, goal, analysis of the external and internal environment. | ||||
| Analysis of the economic performance of the organization's subdivision. | ||||
| Planning of economic indicators of activity of division of the organization. | ||||
| Payroll preparation. | ||||
| Maintaining time sheets for employees. | ||||
Trade organizations that meet the following requirements should be selected as the bases of industrial practice:
correspond to the given specialty and type of practice;
have areas of activity provided for by the practice program;
to have qualified personnel to guide the practice of students.
4.2. Information support of training List of recommended educational publications, Internet resources, additional literature:Legislative acts:
"The Constitution of the Russian Federation" (adopted by popular vote on December 12, 1993) (subject to amendments made by the Laws of the Russian Federation on amendments to the Constitution of the Russian Federation of December 30, 2008 No. 6-FKZ, of December 30, 2008 No. 7-FKZ, of February 5, 2014 No. 2 - FKZ, dated 07.21.2014 No. 11-FKZ).
Civil Code of the Russian Federation (Part 1 of November 30, 1994 No. 51-FZ (adopted by the State Duma of the Federal Assembly of the Russian Federation on October 21, 1994) (current version of May 5, 2014) Part 2 of January 26, 1996 No. 14-FZ (adopted by the State Duma of the Federal Assembly of the Russian Federation on December 22. 1995) (current edition of 07/21/2014) Part 3 of 11/26/2001 No. 146-FZ (adopted by the State Duma of the Federal Assembly of the Russian Federation on 11/01/2001) (current version of 05/05/2014) Part 4 of 12/18/2006 No. 230-FZ (adopted by the State Duma FS RF 11/24/2006) (current version of 03/12/2014)).
Labor Code of the Russian Federation (Labor Code of the Russian Federation) dated December 30, 2001 No. 197-FZ (adopted (adopted by the State Duma of the Federal Assembly of the Russian Federation on December 21, 2001) (current version of December 31, 2014).
Tax Code of the Russian Federation (Part One)" of July 31, 1998 N 146-FZ (as amended on December 29, 2014) (as amended and supplemented, effective from January 1, 2015).
Educational literature:
Main sources:
Dracheva E.L., Yulikov L.I. Management: a textbook for students. SPO institutions. - M.: Publishing Center "Academy", 2014. - 304 p.
Ivanov G.G. Economics of organization (trade): textbook. - M.: ID FORUM, INFRA-M, 2014. - 352 p.
Kosmin A.D., Svintitsky N.V., Kosmina E.A. Management: a textbook for students. SPO institutions. - M.: Publishing Center "Academy", 2014. - 208 p.
Koterova N.P. Economics of organization: a textbook for students. institutions avg. prof. education. M.: Publishing Center "Academy", 2016. - 288 p.
Musalov N.P., Shcherbakova E.N. Management of a structural unit of an organization in the field of trade and commerce: a textbook for students. medium institutions. prof. education. - M.: Publishing Center "Academy", 2014. - 208 p.
Additional sources:
Aboimova N.E. Organization and technology of retail: a textbook for institutions beginning. prof. education / N.E. Aboimova. - M.: Publishing Center "Academy", 2013. - 256 p.
Ivanov G.G. Organization of trade: a textbook for institutions environments. prof. education / G.G. Ivanov. - M.: Publishing Center "Academy", 2014. - 192 p.
Sokolova S.V. Economics of the organization: textbook. For stud. medium institutions. prof. education / S.V. Sokolov. - M.: Publishing Center "Academy", 2015. - 176 p.
4.3. General requirements for the organization of the educational process of industrial practice (according to the profile of the specialty)Practice leaders from the educational institution before it starts:
advise students on the implementation of the assignments of the practice program
and writing reports;
provide students with methodological and organizational assistance in
their implementation of the practice program;
keep records of students' internships;
acquaint the heads of practice from a trade organization with the program for practice and the methodology for its implementation, the requirements for student interns and the criteria for evaluating their work during practice;
study the issue of the availability of vacancies in order to further employ graduates.
Practice leaders from a trade organization organize internships for students as follows:
get acquainted with the organization and methods of commercial work at a particular workplace, with labor protection;
help to complete assignments and advise on practice issues;
check the student's diary and the preparation of a report on the internship;
exercise constant control over the practice of students;
make up characteristics containing data on the implementation of the practice program and individual tasks, on the attitude of students to work.
By agreement with the practice leaders, a student (or a group of students) can receive an individual task for the period of practice, linked to the solution of specific tasks facing a trade organization or related to research work.
4.4. Staffing of production practice (according to the profile of the specialty)The production practice is managed by teachers of the professional cycle, who have higher professional education in their specialty profile. Experience in organizations of the relevant professional field is mandatory for teachers responsible for the development of the student's professional cycle, these teachers must undergo an internship in specialized organizations at least 1 time in 3 years.
5. Control and evaluation of the results of the development of industrial PRACTICE (according to the specialty profile)Control and evaluation of the results of mastering the production practice (according to the profile of the specialty) is carried out by the head of the production practice in the process of the student performing work at the enterprise, as well as submitting the student a report on practice, a diary and an attestation sheet.
Criteria for evaluation
report on production (pre-diploma) practice
| Grade | quality requirements |
| The presentation of the material is complete, consistent, competent. The report fully complies with the established requirements and was submitted on time. The internship program was completed in full. The feature is positive. |
|
| The presentation of the material is complete, consistent, in accordance with the requirements of the programs. Minor deviations from the requirements are allowed. The report was submitted on time. The internship program was completed in full. The feature is positive. |
|
| The presentation of the material is not complete. The layout is not neat. There were significant deviations from the requirements. The report was submitted on time. The internship program was not completed in full. The feature is positive. |
|
| The presentation of the material is not complete, unsystematic, there are errors, the design is not accurate. The report was submitted in violation of the established deadlines. The report does not meet the established requirements. Characteristic is negative. The practice program has not been completed. |
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