Training program (retraining) seller of non-food products. Refresher course Organization of nutrition for children: modern requirements for technological processes, production and sales of products

BUDGET PROFESSIONAL EDUCATIONAL INSTITUTION

OMSK REGION

"KALACHINSKY AGRARIAN AND TECHNICAL COLLEGE"

Program

training (retraining) by profession

(qualification 2.3 category, profession code 17353)

Kalachinsk - 2016

AGREED

Deputy Director

E.N. Tyastova

"___" ___________ 201____

APPROVE

Director of BPOU KATT

A.A. Chernyak

"___" ____________ 201___

Professional training (retraining) program

"Food Seller"

Organization-developer: BPOU KATT.

Developer:Dodukh Natalya Vladimirovna, methodologist of BPOU KATT

at a meeting of the cyclic methodological commission

(Minutes No. __ dated "____" __________ 201_)

Content

Explanatory note…………………………………………………………………..4

Professional characteristics……………………………………………………..5

Curriculum……………………………………………………………………………….6

in the subject "Economics"………………………………………………………………….6

Thematic plan and program of theoretical classes

on the subject “Sale of food products”…………………………………8

Thematic plan and program of theoretical classes

on the subject “Fundamentals of Accounting”………………………………………….12

Thematic plan and program of theoretical classes

on the subject "Law"……………………………………………………………………….13

Thematic plan and program of practical training…………………………………………………14

Equipment……………………………………………………………………………..18

Literature………………………………………………………………………………...19

EXPLANATORY NOTE

When developing a program for the profession "Seller of food products", the following regulatory legal documents and teaching materials:

Federal Law of December 29, 2012 No. 273-FZ “On Education in Russian Federation»;

Order of the Ministry of Education and Science of the Russian Federation of July 02, 2013 No. 513 "On approval of the list of professions of workers, positions of employees for which vocational training is carried out";

Order of the Ministry of Education and Science of the Russian Federation dated April 18, 2013 No. 292 "On approval of the procedure for organizing and implementing educational activities in basic vocational training programs";

Order of the Ministry of Education and Science of the Russian Federation dated October 29, 2013 No. 1199 "On approval of the lists of professions and specialties of secondary vocational education";

All-Russian classifier professions of workers, positions of employees and tariff categories OK 016-94 (approved by the Decree of the State Standard of the Russian Federation dated December 26, 1994 No. 367 (as amended on June 19, 2012)); - All-Russian classifier of occupations OK 010-2014 (MSKZ-08) (adopted and put into effect by the Order of Rosstandart dated December 12, 2014 No. 2020-st);

Unified Tariff and Qualification Reference Book of Works and Occupations of Workers of the National Economy of the USSR (Resolution of the Ministry of Labor of Russia dated March 5, 2004 No. 30);

Federal state educational standard of secondary vocational education in the profession "100701.01 Salesman, controller-cashier" (approved by Order of the Ministry of Education and Science of Russia dated 02.08.2013 N 723, registered with the Ministry of Justice of Russia on August 20, 2013 No. 29470);

Guidelines for the development of basic professional educational programs and additional educational programs, taking into account the relevant professional standards approved by the Ministry of Education and Science of the Russian Federation dated January 22, 2015 No. DL-1/05vn.

The program contains professional characteristics, curriculum and programs in the subjects of "Economics", "Sale of food products", "Basics of Accounting", "Law".

Curriculum - a document establishing at the federal level the list of subjects and the volume of hours. The list of subjects indicated in it, the total number of hours allotted for the study of each subject, as well as the subjects included in the exam and tests, cannot be changed.

The sequence of study of individual topics of the subject and the number of hours allotted for the study of topics may, if necessary, change, provided that the programs are completed in full.

All changes made to learning programs, must be considered by the methodological council and approved by the head of the educational institution.

The program ends with a final certification in the form of a qualifying exam. Students who have successfully passed the qualification exam based on the results of vocational training are assigned 2.3 category in the profession "Food Seller".

PROFESSIONAL CHARACTERISTICS

Profession: food seller 2.3 category

The food retailer must be able to:

1) serve customers: offer and show products; cut, chop, weigh and pack goods, calculate the cost of a purchase, check the details of checks, pay customers, issue a purchase; advise customers on the properties, taste, culinary purpose and nutritional value certain types goods; offer interchangeable goods, new products of related demand;

2) work at the cash register; check the serviceability and prepare for operation the cash register;

3) prepare workplace: monitor the health of inventory and tools, sharpen and edit tools; check the serviceability and install scales and weights;

4) receive packaging material;

5) control the timely replenishment of the working stock of goods and the timing of the sale of perishable goods;

6) receive goods and prepare them for sale: check the name, quantity, grade, price, condition of packaging and correct labeling of goods; unpack, inspect the appearance, sort, wipe, clean, chop, butcher and chop goods by grade; notify the administration of cases of receipt of goods that do not comply with the labeling (consignment note); fill in and attach price labels to products; compose and arrange gift and holiday sets; place and lay out goods by groups, types and varieties, taking into account the commodity neighborhood, frequency of demand and convenience of work;

7) arrange counter and in-store showcases;

8) study the demand of buyers;

9) count checks (money) and return them in the prescribed manner;

10) remove unsold goods and containers;

11) prepare goods for inventory;

12) analyze the results of their work and the work of the team.

The food retailer must know:

1) the order of the store;

2) rules for trade in goods of this group;

3) assortment: classification, characteristics, purpose, nutritional value and retail prices of goods of this group; main suppliers, features in the range and quality of their products;

4) rules for preparing goods for sale, methods for displaying and packaging goods;

5) principles of design of shop windows;

6) the main types of raw materials for the manufacture of goods;

7) signs of good quality, grade, organoleptic methods for determining the quality of products in accordance with the requirements of GOSTs;

8) rules for the storage of goods and the terms for their sale;

9) types of marriage, norms of natural loss of goods and the procedure for their write-off;

10) methods to reduce the loss of goods during storage;

11) rules for weighing goods, installing, adjusting, checking and maintaining weights; terms of branding scales, weights;

12) rules for working on a cash register and caring for it;

13) methods of studying the survey of buyers;

14) types of trade inventory and tools and rules for using them;

15) signs of solvency of state banknotes; the established procedure for receiving and delivering money;

16) the procedure for preparing goods for inventory;

17) rules for handling containers;

18) rules of sanitation and hygiene;

19) labor safety regulations and fire prevention measures;

20) work experience of team leaders labor enterprise

ACADEMIC PLAN

training (retraining) of workers in the profession "Seller of food products"

N p / p

Items

Number of hours

Total

including

theory

Laboratory and practical classes

Theoretical training

Economy

Sale of food products

102

102

Fundamentals of Accounting

Right

Practical training

Educational practice

162

162

Internship

144

144

Consultations

final examination

Total

468

162

306

THEORETICAL LESSONS ON THE SUBJECT "ECONOMY"

Thematic plan

N p / p

Themes

Number of hours

Economics - economy and science.

Thomas and property relations.

Labor and labor relations

Prices and pricing.

Economic resources of the enterprise

Finance and financial system

Sphere of circulation, market.

Social sphere of economy

Total

Program

TOPIC 1 Economics - economy and science.

Definition of economics. Components of the economy. Economic resources. Limited resources. Economic product and its types.

The needs of the people. material needs and ways to meet them. factors of production. Production and reproduction.

TOPIC 2 Thomas and property relations.

The history of the emergence of property and the development of its forms and relations. The concept of ownership, its necessity. Subjects and objects of property. Forms of ownership. Property Relations.

TOPIC 3 Labor and labor relations

The essence and content of labor in construction. Types of work and labor activity. Quantity and quality of labor. Qualification. The price of labor. Wage, types of wages in construction. Labor productivity. Labor Relations. Protection of labor rights. Employment and unemployment.

TOPIC 4 Prices and pricing.

What are prices, how did they arise and how are they set. Price functions. Price types. Expensive pricing method. Pricing in construction. cost structure, cost of construction and installation work. The law of supply and demand. Market pricing.

TOPIC 5 Economic resources of the enterprise

Composition, classification and structure of fixed assets.

Types of wear OF. OF depreciation. Efficiency of using OF.

Compound working capital. OS performance indicators. Sources

OS formation.

Income and profit. Types of profit. Distribution and use of profit. Profitability

TOPIC 6 Finance and financial system

Financial resources and funding. Distribution of financial resources.

Taxes: types, functions, principles of taxation. Taxation in construction.

Budget and budget device

Banks and banking. Financial and credit operations.

TOPIC 7 Sphere of circulation, market.

What is the market. general characteristics market structures. Market types. Differences of markets by methods of sales and types of trade.

Exchanges in modern economy. How stock exchanges work. Construction market. Structure, leasing, contracts.

TOPIC 8 Social sphere of economy

Industries social sphere economy.

The standard of living and its quality. Consumer budget of a person and family. Social support population. Social Security, social protection and social assistance. Unemployment: causes, forms, consequences.

THEMATIC PLAN AND PROGRAM

THEORETICAL LESSONS ON THE SUBJECT "SALE OF FOOD PRODUCTS"

Thematic plan

N p / p

Themes

Number of hours

Introduction to Merchandising

Cereals.

Flour

Bread and bakery products

Pasta

Lamb products. Rusks.

Fresh vegetables.

Fresh fruits.

Berries: real, false, wild

Flour confectionery(cookies, crackers, biscuits, gingerbread)

Alcoholic drinks (alcohol, vodka, liquor, rum, whiskey)

Low alcohol and non-alcoholic drinks.

Tobacco products.

Milk.

Cream, canned milk, ice cream.

Sour-milk products (sour-milk drinks, sour cream, cottage cheese and curd products)

Dairy products (cheeses: hard rennet)

Egg products.

Vegetable oils and animal fats.

Meat and meat products

Fish and fish products

Trade software

Total

102

Program

Topic 1 Introduction to commodity science

Topic 2 Cereals.

Classification of groups, subgroups and types of cereals. Assortment and commodity characteristics of the main groups of cereals. Quality indicators, defects, quality gradation, packaging, labeling and storage of cereals.

Theme 3 Flour

Classification, types and types of grain grinding. Assortment and commodity characteristics of the main groups of flour. Quality indicators, defects, quality gradation, packaging, labeling and storage of flour.

Topic 4 Bread and bakery products

Classification bakery products. Assortment and commodity characteristics of the main groups. , packaging, labeling and storage of bakery products.

Topic 5 Pasta

Classification of pasta. Assortment, commodity characteristics of the main groups of pasta. Quality indicators, defects, quality gradations, packaging, labeling and storage of pasta.

Topic 6 Lamb products. Rusks.

Classification of lamb products. lamb products. Quality indicators, defects, quality gradations, packaging, labeling and storage of lamb products. Rusks.

Topic 7 Fresh vegetables.

Classification of groups, subgroups and types of fresh vegetables. Assortment and commodity characteristics of the main groups of fresh vegetables. Quality indicators, defects, diseases, gradations. Packaging, labeling, and storage of fresh vegetables.

Topic 8 Fresh fruits.

Classification of groups, subgroups and types of fresh fruits. Assortment and commodity characteristics of the main groups of fresh fruits. Market analysis of fresh fruits and vegetables. Quality indicators, defects, diseases, quality gradations, packaging, labeling and storage of fresh fruits.

Theme 9Berries: real, false, wild.

Classification, groups, subgroups and types of berries.Assortment and commodity characteristics of the main groups of berries. Quality indicators, defects, diseases, gradation of the quality of berries. Quality indicators, packaging, labeling and storage of berries.

Theme 10Walnuts: true nuts, stone fruit nuts.

Classification of groups, subgroups and types of nuts.main groups of nuts. Quality indicators, defects, quality gradations and storage of nuts.

Theme 11Mushrooms: spongy, lamellar, marsupials.

Classification of groups, subgroups and species of fresh mushrooms.Assortment, commodity characteristics of the main groups of fresh mushrooms. Analysis of the assortment and solution of situational problems. fresh mushrooms.

Topic 12Starch and products of its processing. Sugar. Honey.

Classification of groups, subgroups and types of starch processing.Assortment, commodity characteristics of the main groups of processed starch, sugar, honey. Quality indicators, defects, quality gradations and storage of processed starch, sugar, honey.

Topic 13Sugar confectionery.

Classification of groups, subgroups and types of caramel, fruit and berry, chocolate and cocoa powder, sweets, toffee, dragees. Assortment, commodity characteristics of the main groups Quality indicators, defects, quality gradations and storage caramel products, fruit and berry products, chocolate and cocoa powder, sweets, toffee, dragees. sugary goods.

Topic 14 Flour confectionery (cookies, crackers, biscuits, gingerbread)

Classification of groups, subgroups and species

Assortment, commodity characteristics of the main groups cookies, crackers, biscuits, gingerbread. Quality indicators, defects, quality gradations and storage cookies, crackers, biscuits, gingerbread. Packaging, labeling, cookies, crackers, biscuits, gingerbread.

Topic 15 Flour confectionery (waffles, cakes, cakes, muffins, rolls, rum baba)

Classification of groups, subgroups and types of flour confectionery products. Assortment, commodity characteristics of the main groups flour confectionery. Quality indicators, defects, quality gradations and storage flour confectionery. Packaging, labeling, flour confectionery.

Topic 16Spices, seasonings, tea, coffee.

Classification of groups, subgroups and species

Assortment, commodity characteristics of the main groups spices, spices, tea and coffee.

Quality indicators, defects, quality gradations.

Packaging, labeling, storage spices, spices, tea and coffee.

Topic 17 Alcoholic drinks (alcohol, vodka, liquor, rum, whiskey)

Classification of groups, subgroups and types of alcoholic beverages.

Assortment, commodity characteristics of the main groups alcoholic drinks.

Quality indicators, defects, quality gradations alcoholic beverages

Packaging, labeling, storage alcoholic drinks.

Topic 18 Low alcohol and non-alcoholic drinks.

Classification of groups, subgroups and species Quality indicators, defects, quality gradations low alcohol and non-alcoholic drinks. Packaging, labeling, storage low alcohol and non-alcoholic drinks.

Topic 19 Tobacco products.

Classification of groups, subgroups and types of tobacco products. Assortment, commodity characteristics tobacco products. Quality indicators, defects, quality gradations tobacco products. Packaging, labeling, storage tobacco products.

Topic 20 Milk.

Chemical composition and nutritional value of milk. Classification of groups, subgroups and types of milk. Assortment, commodity characteristics milk. Quality indicators, defects, quality gradations milk. Packaging, labeling, storage milk.

Topic 21 Cream, canned milk, ice cream.

Classification of groups, subgroups and types of dairy products. Assortment, commodity characteristics dairy products. Quality indicators, defects, quality gradations dairy products. Packaging, labeling, storage dairy products.

Topic 22 Sour-milk products (sour-milk drinks, sour cream, cottage cheese and curd products)

Classification of groups, subgroups and types of fermented milk products. Assortment, commodity characteristics dairy products. Quality indicators, defects, quality gradations dairy products. Packaging, labeling, storage dairy products.

Topic 23 Fermented milk products (cheeses: hard rennet)

Classification of groups, subgroups and types of hard rennet cheeses.Assortment, commodity characteristicshard rennet cheeses.Quality indicators, defects, quality gradationshard rennet cheeses.Packaging, labeling, storagehard rennet cheeses.

Topic 24 Egg products.

Classification of groups, subgroups and types of eggs and egg products. Assortment, commodity characteristics of the main groups eggs and egg products . Quality indicators, defects, quality gradations, defects, diseases eggs and egg products. Packaging, labeling, storage eggs and egg products.

Topic 25 Vegetable oils and animal fats.

Classification of groups, subgroups and species Assortment, commodity characteristics of the main groups vegetable, vegetable solid oils, animal rendered fats, margarine and margarine products, culinary, confectionery and baking fats, mayonnaise. Quality indicators, defects, quality gradations, vegetable, vegetable solid oils, animal rendered fats, margarine and margarine products, culinary, confectionery and baking fats, mayonnaise. Packaging, labeling, storage vegetable, vegetable solid oils, animal rendered fats, margarine and margarine products, culinary, confectionery and baking fats, mayonnaise.

Topic 26 Meat and meat products

Types of meat (types of slaughter animals). Morphology and chemical composition of meat. Classification and labeling of meat. Assessment of meat quality. Cutting carcasses for retail. Offal. Meat of poultry and game; rabbit meat. Storage of meat, offal, poultry and rabbit meat. Sausages. Production of sausages. Smoked products from pork, beef and lamb. Canned meat.

Topic 27 Fish and fish products

Anatomical and morphological structure of fish. Classification and characteristics of the main commercial fish. Chemical composition and nutritional value of fish. Live commercial fish; cutting fish. chilled fish; frozen fish. Salted and marinated fish products. Smoked fish products; balyk products. Fish semi-finished products and culinary products. Canned fish. Caviar. Goods from non-fish products.

Topic 28 Trade equipment

Weighing equipment. Trade furniture. Trade inventory. Refrigeration equipment. Vending machines. Protection equipment. Lifting and transport equipment. Technological equipment. Law on Consumer Protection. Labor protection rules.

THEMATIC PLAN AND PROGRAM

THEORETICAL LESSONS ON THE SUBJECT "FUNDAMENTALS OF ACCOUNTING"

Thematic plan

N p / p

Themes

Number of hours

1.

Basic requirements for accounting

2

2.

Subject, method and principles of accounting

2

3.

Chart of Accounts

4

4.

Double entry of account transactions

4

5.

Inventory

6

6.

The concept and types of reporting in commercial organization

4

7.

Accounting for materials in the warehouse and in accounting

6

Total

28

Program

Topic 1 Basic requirements for accounting

Topic 2 Subject, method and principles of accounting

Topic 3 Chart of Accounts

Chart of accounts for financial and economic activities of enterprises, its structure and content. Classification of accounting accounts.

Topic 4 Double-entry account transactions

Concept: double entry, accounting entry, correspondence of accounts. Wiring is simple and complex. Double entry value.

Topic 5 Inventory

Essence and value of inventory. The procedure for conducting an inventory and reflecting its results in accounting.

Topic 6 The concept and types of reporting in a commercial organization

Types of reporting in a commercial organization. The procedure for compiling financial statements in a commercial organization. Basic requirements for financial statements in a commercial organization.

Topic 7 Accounting for materials in the warehouse and in accounting

Material accounting methods. Mutual reconciliation of warehouse accounting data with data accounting. Analytical accounting of reserves

THEMATIC PLAN AND PROGRAM

THEORETICAL LESSONS ON THE SUBJECT "LAW"

Thematic plan

N p / p

Themes

Number of hours

1.

Fundamentals of the constitutional system of the Russian Federation.

1

2.

System government agencies Russian Federation.

1

3.

1

4

1

5

Legal entities and individuals.

1

6

Ownership and its types.

1

7

Consumer rights Protection.

1

8

1

9

1

10

Criminal law.

1

Total

10

Program

Topic 1 Fundamentals of the constitutional order of the Russian Federation.

Topic 2 The system of state bodies of the Russian Federation.

Theme 3Justice and Law Enforcement.

Theme 4Legal capacity and capability.

The concept of civil legal capacity and civil capacity. Features of full capacity. Legal capacity of minors. Incomplete capacity. Disability cases.

Topic 5 Legal and natural persons.

The concept of a legal entity. Types of legal entities. Commercial and non-commercial legal entities. a brief description of types of commercial and non-commercial legal entities.

Topic 6 Ownership and its types.

Determining the meaning of ownership. The main three powers for ownership. Grounds for acquiring property rights, land ownership rights. Property law. Intellectual property right. Signs and features of intellectual property rights. Authorship of the work. Copyright objects. Intellectual property right.

Theme 7Consumer rights Protection.

The consumer and his attributes. Consumer rights. Advice lawyers. Warranty period of storage and guarantee period operation Protection of consumer rights when concluding contracts for the performance of work (provision of services). State and public protection of consumer rights.

Theme 8Labor relations and the right to work

concept labor law. Definition and meaning of labor law. concept labor relations. The emergence of labor relations. Relationships closely related to labor relations. Basic knowledge required in the field of work. Subjects and objects of labor relations. Minimum size wages. The right to strike. Sources of labor law. Collective agreement and contract of employment. employment and unemployment.

Theme 9Administrative law and administrative process.

Introduction to administrative law. Goals, tasks and functions administrative law. Administrative relations. State and administrative coercion.

Topic 10 Criminal law.

History of criminal law. The concept of criminal law and its essence. Principles of criminal law. Criminal Code of the Russian Federation. The structure of the criminal code. Operation of the criminal code.

THEMATIC PLAN AND PROGRAM

PRACTICAL TRAINING

Educational practice

Thematic plan

N p / p

Themes

Number of hours

Introductory lesson Occupational safety, electrical safety and fire safety in the classroom

12

Studying the range of goods

80

Study of commercial equipment, mastering the skills of its operation. Familiarization with the rules of labor safety in the operation of commercial equipment (for each type of equipment).

70

Total

162

Program

Topic 1. Introductory lesson Occupational safety, electrical safety and fire safety in the classroom

Familiarization with the working hours, forms of labor organization and internal labor regulations in the classroom, the program and the procedure for conducting practical training. Occupational safety requirements in the classroom and in the workplace. Causes of injury. Types of injuries, measures to prevent injuries. Basic rules and instructions for labor safety, their implementation. Basic rules of electrical safety. First aid for electric shock. Fire safety. Causes of fires. Fire prevention measures. Rules for the use of electric heaters. Rules of conduct in case of fire. Calling the fire brigade. The device and use of fire extinguishers and internal fire hydrants. Rules for the use of primary fire extinguishing equipment (fire equipment, its types, placement, rules for storage and use). Evacuation plan. Types and purpose of warning signs and signals.

Topic 2. Studying the range of goods

The study of the range of food products in the classroom, their distinctive features, properties, taste characteristics, retail prices. Checking the quality of goods. Familiarization with labeling, types of packaging, conditions, terms of storage and sale of goods.

Topic 3. The study of commercial equipment, mastering the skills of its operation. Familiarization with the rules of labor safety in the operation of commercial equipment (for each type of equipment).

The study of weighing instruments, the rules for installation, adjustment, checking the accuracy and sensitivity, the timing of branding; mastering the methods of operation of weighing instruments of various types. Determination of the load capacity of the scales. Studying and mastering the rules for the operation of weighing instruments and care for them. Learning types cash registers, their devices, operating rules. The study of types of grinding and cutting and filling and packaging equipment, devices, operating rules. Mastering the techniques of working on equipment. The study of types of refrigeration equipment, operating rules. Mastering the skills of maintaining refrigeration equipment. The study of types of handling equipment, operating rules. The study of types of commercial inventory and tools, rules of use. The study of container-equipment. Topic 4. Acquiring skills in computing, accounting and reporting. Studying the types of computer technology used in stores. Performing arithmetic operations on computer science, available at a trading enterprise, in a classroom. Working with banknotes and coins various denominations. Work with credit cards. Acquisition of skills in verbal calculation of the purchase price. Calculation of revenue per day. Familiarization with the procedure for the delivery of proceeds. Familiarization with the rules of maintaining the established accounting in the store. Acquisition of skills in deciphering barcode technologies. Acquisition of skills in the operation of scanners.

Internship

Thematic plan

N p / p

Themes

Number of hours

Instruction on labor protection and fire safety at the enterprise

14

Studying the range of food products, the rules of storage and preparation for sale

30

Workplace organization.

20

Acquisition of customer service skills

30

Independent performance of the work of the seller of food products 2, 3 categories

70

Total

144

Program

Topic 1. Briefing on labor protection and fire safety at the enterprise Briefing on labor protection and fire safety in a trade enterprise (conducted by employees of the relevant services of the enterprise). Acquaintance with a trading enterprise, its layout, organization of the workplace, basic rules of work, rules for servicing customers and rules for the conduct of the seller, internal regulations, rights and obligations of employees for the safety of goods, containers, inventory and others material assets, system liability, the plan of turnover and its implementation. Familiarization with the procedure for obtaining sanitary clothing, the rules for its use and storage.

Topic 2. Studying the range of food products, the rules for storing and preparing them for sale

The study of the range of goods in the store, their distinctive features, properties, nutritional value, taste characteristics. Techniques for checking the quality of goods by the organoleptic method and according to standards. Familiarization with the types of packaging, labeling, conditions and terms of storage of goods and their observance. Study of suppliers of goods. Participation in the acceptance of goods together with materially responsible persons: studying the accompanying documentation, checking the correctness of filling in the requirements accompanying documents, the state of packaging, the conformity of the actually received goods with the data of the accompanying documents. Determination of gross and net weight. Participation in the unpacking of containers and sorting of goods. Mastering the skills of opening containers. Participation in the design primary documents and drawing up acts on the shortage, surplus, poor quality of the goods received. Familiarization with equipment, inventory and tools, premises for storage and preparation of goods for sale. Participation in the placement and stowage of goods for storage. Familiarization with devices that regulate storage mode; learning how to use them. Checking the compliance of the storage regime of various food products with the established regime. Familiarization with measures to reduce the natural loss of goods during storage. Familiarization with the types of containers, the procedure for their storage, accounting and return. Acquisition of skills to prepare for the sale of various groups of goods: unpacking, inspection appearance, sorting, rubbing, cleaning and cutting of goods, packing. Familiarization with the types of packaging material. Acquisition of skills in cutting paper into sheets of standard sizes. Goods packaging. Practicing packaging techniques for the top of the package different ways. Participation in the transfer of goods prepared for sale in shopping room.

Topic 3. Organization of the workplace.

The study of equipment for the protection of the enterprise. Familiarization with the workplace of the seller. Preparation of equipment, inventory and tools for work. Receipt of goods in the trading floor. Inspection, quality control, placement and display of goods by groups, types, varieties, taking into account the commodity neighborhood, frequency of demand and convenience of work; filling and attaching price labels. Acquisition of skills in the design of showcases. Personal preparation of the seller of food products for work. Caring for the workplace, inventory and tools during the working day and keeping them in proper sanitary condition. The study of types of security alarms. Acquisition of skills in the operation of security cameras, etc.

Topic 4. Acquisition of customer service skills

Meeting the buyer and identifying demand. Mastering skills: offering and displaying goods, consulting buyers about the properties, taste, culinary purpose and nutritional value of certain types of goods; cuts (depending on the type of product); weighing on various types scales, packaging; offers of interchangeable goods. Mastering the skills of communication with customers: creating a favorable environment for customer service, attracting the customer's attention to the product, persuading the need to buy, etc. Skill Acquisition professional conduct: constant friendliness, courtesy, tact, cordiality, courtesy, readiness for services, friendly and attentive attitude to customer complaints. Development of options for verbal communication in the system " seller buyer". Mastering the technique of settlements with buyers and delivery of purchases. Buyers information about additional services provided in the store. Familiarization with the procedure for the exchange of purchased goods.

Topic 5. Independent performance of work by the seller of food products 2, 3 categories

Equipment

Equipment study room:

- seats by the number of students;

- teacher's workplace;

- a set of educational and visual aids for the professional module Sale of food products

Technical means training: - a computer with a license software and multimedia projector.

Laboratory equipment:

1. Wall slide, island

2.Showcase

3. Cash register equipment

4. Inventory baskets

5. Weighing equipment

6. Trade inventory

7.Samples of food products

Training shop equipment:

- Cash registers

- Weighing equipment

-Refrigeration equipment

-Non-mechanical equipment

- Trade inventory

-Trading instruments

Literature

1. Arustamov E.A. Equipment for trade enterprises: Textbook - 3rd edition and additional - M Publishing and trade "Corporation" - 2009, 452 pages.

2. Nikiforova N. S. Merchandising of food products, Workbook: studies. allowance for the beginning prof. Education M.: Publishing Center "Academy", 2009-96s. 3. Nikitchenko L.I. Equipment trade enterprises. Workbook for vocational education. Publishing Center Academy 2009 - 96 p.

4 A. M. Novikova, T. S. Golubkina Commodity research and organization of trade food products: Proc. for prof. Education: Proc. allowance for Wednesdays. prof. education. - 3rd ed., Sr.: - M.: IRPO: Izdat. Center "Academy", 2010. – 480 s.

Sample Plan
individual professional development of persons included in the federal reserve of managerial personnel

I. General information about the person included in the reserve of managerial personnel

1. _________________________________________________________________ (last name, first name, patronymic) _______________________________________________________________________________ 2. _________________________________________________________________ (place of service (work), name of the body or organization, position to be filled) _______________________________________________________________________________ 3. _________________________________________________________________ (education (when and which educational institutions graduated), direction of training or specialty according to the diploma diploma qualification) _______________________________________________________________________________ _____________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ 4. _____________________ ____________________________________________ ( academic degree and academic title, when awarded) _____________________________________________________________________________ 5. Information about the additional vocational education(hereinafter - DPO) ( professional retraining , advanced training): 5.1. ________________________________________________________________________ - type of APE ________________________________________________________________ - name of the course or area of ​​study ____________________________ - educational institution ________________________________________________ - date: from ________ to __________; 5.2. - type of APE ________________________________________________________________ - name of the course or area of ​​study ____________________________ _________________________________________________________________________ - educational institution ________________________________________________ - date: from ________ to __________; 5.3. ________________________________________________________________________ - type of further education ________________________________________________________________ - name of the course or field of study ____________________________ _________________________________________________________________________ - educational institution ________________________________________________ - date: from ________ to __________ 6. Information about the internship: 6.1. _________________________________________________________________ - name of the organization where the internship took place _________ _______________________________________________________________________________ - acquired knowledge, skills _____________________________________ _______________________________________________________________________________ _______________________________________________________________________________ _________________________________________________________________________ - date: from _________ to __________; 6.2. _________________________________________________________________ - name of the organization where the internship took place _________ _______________________________________________________________________________ - acquired knowledge, skills _____________________________________ _______________________________________________________________________________ _______________________________________________________________________________ _________________________________________________________________________ - date: from _________ to __________; 6.3. _________________________________________________________________ - name of the organization where the internship took place _________ _______________________________________________________________________________ - acquired knowledge, skills _____________________________________ _______________________________________________________________________________ _______________________________________________________________________________ _________________________________________________________________________ - date: from _________ to __________ 7. Information about expert participation: 7.1. _______________________________________________________________ - name of the organization, body in which councils, commissions, collegiums, round tables, conferences, etc. were held. ___________________ _________________________________________________________________________________ - topics of events _______________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ - date: from ________ to __________ _______________________________________________________________________________ - personal contribution and practical result of expert participation (for example, development of proposals for improving the civil service system) _________________________________________________ - acquired knowledge, skills 7.2. _______________________________________________________________ - name of the organization, body in which councils, commissions, collegiums, round tables, conferences, etc. were held. ___________________ _____________________________________________________________________ - the subject of events _______________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ - date: from ________ to __________ ___________________________________________________________________________ - personal contribution and the practical result of expert participation (for example, the development of proposals for improving the civil service system) _________________________________________________ - acquired knowledge, skills 7.3. _______________________________________________________________ - name of the organization, body in which councils, commissions, collegiums, round tables, conferences, etc. were held. ___________________ _____________________________________________________________________ - the subject of events _______________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ _________________________________________________________________________ - date: from ________ to __________ ___________________________________________________________________________ - personal contribution and the practical result of expert participation (for example, the development of proposals for improving the public service system) _________________________________________________ - acquired knowledge, skills project activities: 8.1. _______________________________________________________________ - Project name _________________________________________________ _________________________________________________________________________ - summary project _______________________________________ _______________________________________________________________________________ _______________________________________________________________________________ - project preparation date __________________________________________ - practical result of the project implementation _________________________ ______________________________________________________________________________; 8.2. _________________________________________________________________ - project name _________________________________________________ _______________________________________________________________________________ - summary of the project _______________________________________ _______________________________________________________________________________ _______________________________________________________________________________ - project preparation date ________________________________________________ - practical result of the project implementation _________________________ ______________________________________________________________________________; 8.3. ________________________________________________________________________ - name of the project _________________________________________________ _______________________________________________________________________________ - summary of the project _______________________________________ _______________________________________________________________________________ _______________________________________________________________________________ - date of preparation of the project __________________________________________ - practical result of the implementation of the project _________________________ _________________________________________________________________________ 9. Information about teaching activities: 9.1. ________________________________________________________________________ - name of the educational institution where teaching activities are carried out _______________________________________________ _______________________________________________________________________________ - name of the course ___________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ - duration of the course ______________________________________________; 9.2. ________________________________________________________________________ - name of the educational institution where teaching activities are carried out __________________________________________ _______________________________________________________________________________ - name of the course _________________________________________________ _________________________________________________________________ _______________________________________________________________________________ - duration of the course _______________________________________________; nine. 3. _______________________________________________________________ - the name of the educational institution in which the teaching activity __________________________________________ is carried out _______________________________________________________________________________ - the name of the course ___________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ - the duration of the course ________________________________________________ 10. ________________________________________________________________ (date of enrollment in the reserve of managerial personnel under the patronage of the President of the Russian Federation (year, month, day) 11 ________________________________________________________________ (category of the managerial personnel reserve under the patronage of the President of the Russian Federation: Presidential Hundred, Presidential Thousand) 12. Res. results of evaluation procedures. Expert review competencies (graphs, diagrams, tables) Development recommendations - competencies - knowledge - skills

II. List of basic activities of the individual professional development plan

The plan consists of a list of professional development activities of 6 main types, including training modules, internships, project and analytical sessions, communication activities (forums, conferences, round tables), teaching and mentoring, as well as meetings with government officials and country leaders.

The format of the training modules corresponds to the basic modules of the Master of Public Administration program - a specialist in public and municipal government, and their content, as well as the topics of project and analytical sessions and communication events, are based on the Main Directions of the Government of the Russian Federation for the period up to 2012, approved by the order of the Government of the Russian Federation dated November 17, 2008 No. 1663-r.

The plan for individual professional development of persons recommended for the reserve of managerial personnel, along with a basic set of activities, participation in which is mandatory, includes an individual set of training modules and other activities determined based on the needs of the Program participant. The list of basic activities is determined by the level of the specified reserve provided for federal program"Training and retraining of the managerial personnel reserve (2010-2015)".

Individual professional development plan:
planning training modules, internships and communication events

Type developmental event	Event Status	Name of the event	Thematic focus of the event	Host organization	Timing, duration	Practical utility score (from 0 to 3)	Evaluation of the quality of the conduct (from 0 to 3)	Comments on the results of participation
Learning module
Learning module
Communication event (forum, round table, conference)
Internship

_____________________________

Assessment of practical usefulness and assessment of the quality of the implementation are additional parameters that allow monitoring the quality of the implementation of the Reserve Development Program and taking into account the individual preferences of the participants.

Individual Professional Development Plan: Project Activity Planning

_____________________________

*(3) The priority area of ​​activity of the Government of the Russian Federation, within which this project work is carried out, is indicated (in accordance with the order of the Government of the Russian Federation dated November 17, 2008 No. 1663-r).

I - New quality of life; II - Dynamic innovative economy; III - Ensuring national security; IV - Balanced regional development; V - Effective state.

*(4) In the comments on the results of the development, it is additionally noted whether the project was carried out individually or as part of a project team, information on the implementation of the results of the project work, optionally - directions for further work.

Individual Professional Development Plan: Teaching Planning

_____________________________

* Mandatory event (for all participants in this category of the reserve of the President of the Russian Federation).

** Event of the participant's choice.

Assessment of practical usefulness and assessment of the quality of the implementation are additional parameters that allow monitoring the quality of the implementation of the Reserve Development Program and taking into account the individual preferences of the participants. The assessment of the quality of the conduct is set on the basis of the average ratings of the students for whom the training events were held (training modules, design and analytical sessions).

Individual Professional Development Plan: Scheduling Mentoring Sessions

_____________________________

*(1) Mandatory event.

*(2) Event of the participant's choice.

Indicators
effectiveness of the federal program
"Training and retraining of the managerial personnel reserve
(2010-2015)"

Implementation results	Performance indicator	Target indicator value at the end of each implementation cycle
Creation of conditions for professional communication and exchange of successful managerial experience between the participants of the Program	number of face-to-face communication events	at least 2 face-to-face communication events for 20 representatives top level management personnel reserve; at least 4 face-to-face communication events for 40 representatives basic level management personnel reserve
	number of conducted remote communication activities	at least 1 remote communication event for 20 representatives of the top level of the management personnel reserve; at least 1 remote communication event for 40 representatives of the basic level of the management personnel reserve; at least 2 remote communication events for 100 representatives of the promising level of the managerial personnel reserve
Creation of conditions for practicing acquired knowledge and skills	number of foreign internships	14-day foreign internships: a) for 15 representatives of the highest level of the reserve of managerial personnel; b) for 30 representatives of the basic level of the reserve of managerial personnel; c) for 60 representatives of the prospective level of the managerial personnel reserve
Increasing the level of knowledge and skills of the participants of the Program in the field of management	the results of evaluation procedures in accordance with the approved methods before the implementation of the Program activities and after their implementation	positive dynamics of the volume of managerial knowledge (at least 10 percent of the increase in knowledge among the participants of the Program)
Implementation modern methods training and retraining of the Program participants	number of end-to-end design works, volume of inter-module individual consulting	at least 20 percent of the total number of classroom hours of training and retraining events
	use of information technology	at least 50 percent of training modules in a remote group format
The planned activities for the training and retraining of the reserve of managerial personnel were implemented in accordance with the individual development plans of the Program participants	training and retraining of the Program participants was carried out	30 representatives of the highest level of the reserve of managerial personnel; 60 representatives of the base level of the reserve of managerial personnel; 120 representatives of the promising level of the managerial personnel reserve

_____________________________

* For representatives of the prospective level of the managerial personnel reserve.

• In the program: the practice of implementing the requirements of the legislation, technical regulations TS, HACCP principles(HACCP) in terms of quality assurance and food safety of production baby food in accordance with the new version of the ISO 22000:2018 standard. Modern ways catering for children and youth and the sale of baby food products, taking into account the requirements of quality and food safety standards

  For managers of food processing plants and production managers, technologists, managers and specialists in quality and food safety, food organizers for children and youth, responsible for nutrition in educational institutions and social sphere, internal auditors and members of the HACCP group, managers and specialists of testing laboratories for food products and food raw materials, all interested specialists

  Short description

  Key topics of the course:

  • Modern methods of production of baby food products aimed at reducing production costs, improving the quality and safety of food.
  • Legislation and regulations that establish requirements for ensuring the quality and safety of food for children and young people.
  • The practice of implementing the requirements of TR CU for food products, the transition to new version ISO 22000:2018 Food Safety Management System (FSMS), ISO/22002-1 (PAS 220), HACCP principles. Preparation for certification. Practice internal audits production processes.
  • Requirements to technological processes and equipment, raw materials, components and formulas for baby food.
  • Production control in the production of baby food. Control of the sanitary and epidemiological regime. Workshop on the development of a sanitary and hygienic program.
  • Laboratory control. Types of research, organization of the research process, sampling, documentation.
  • Practical recommendations on passing inspections by control and supervisory authorities for compliance with the quality and food safety of enterprises providing food for children, and mandatory for Food Industry food safety management systems.

  Visit to the food plant in St. Petersburg.

• Organization of production of baby food products

  • Modern technologies for organizing the production of baby food. Material support. Organization of production and sale of culinary products in food units of various types. Industrial methods for the production of culinary products for children's nutrition. Modern forms child nutrition services.
  • Methods for automating production and trade processes at a children's nutrition enterprise. Organization of service using vending machines. Experience in implementing a system of cashless payments (schoolchildren's cards). Electronic Cabinet Food Responsible: electronic applications, report card, accounting for preferential categories, automatic generation of reports based on canteen visits. A system for monitoring trade, food coverage and sales accounting.
  • Basic requirements for the organization of nutrition for children and adolescents, in the context of the current requirements of the regulatory and legislative framework and modern achievements in the science of nutrition. The value and regulation of the content of nutrients. Grocery food set for children, food groups. The diet of children and the formation of the diet. The concept of alimentary-dependent diseases. Principles of dietary nutrition of children and adolescents, including those for medical reasons. Programs for the prevention of diseases associated with poor quality food.
  • Recommendations for the implementation of requirements for raw materials, components and recipes for baby food. Raw materials and components permitted and prohibited for use in the production of baby food. Implementation of the requirements of SanPiN 2.3.2.1078-01, SanPiN 2.1.4.1074-01, SanPiN 2.3.2.1078-01, SanPiN 2.3.2.1293-03. Sanitary and epidemiological requirements for water supply and sewerage of baby food production.

  Modern regulatory and technical documentation of a baby food enterprise

  • Implementation of the requirements of the Federal Law and Decrees Government of the Russian Federation, national and interstate standards, sanitary regulations and norms, technological standards. TR CU 021/2011 "On food safety", TR TS 007/2011 "On the safety of products intended for children and adolescents". Responsibility of enterprises operating in the field of production and circulation of baby food products for ensuring their quality and safety.
  • Transition to the new version of the ISO 22000:2018 standard“Food Safety Management Systems (FSMS). Requirements for organizations involved in the food production chain.
  • The practice of implementing the requirements of the technical regulations of the Customs Union for food products, production (manufacturing) processes. Normative and technical documentation and new sanitary and epidemiological requirements for the organization of nutrition for children in educational and social institutions.
  • Implementation international standards food safety and certification schemes. Review of the requirements of the ISO 22000 standards with amendments, ISO / 22002-1 (PAS 220) and technical regulations of the Customs Union for food products. Practice of FSMS implementation.
  • Implementation of the HACCP plan. Workshop on developing a HACCP plan: creation of a working group of auditors, analysis dangerous factors, definition control points, HACCP and SMBP documentation. Carrying out internal audits of the FSMS based on the requirements of the standards. Preparation for the assessment of the SMBS of production for compliance with the principles of HACCP.
  • Preparing for FSMS compliance checks of those who provide food for children. Review procedure for the mandatory food safety management system for the food industry. Sanitary and epidemiological expertise. Technical documentation. Practical and guidelines Rospotrebnadzor.

  Control system for the production and sale of baby food

  • Production control program. Planning, order and frequency. Food safety quality monitoring system.
  • Workshop on the development of a sanitation and hygiene program production and sale of baby food products. The composition of the documentation of the sanitary and hygienic program. Laboratory control.

• Course leaders:

  Leading the course are practitioners in the field of food safety and nutrition, including children. Course hosted by: preparation expert food enterprises to inspections by control and supervisory authorities; teachers of the higher school of biotechnology and food technology, Ph.D., Associate Professor, Program Manager for Organization Catering and at social facilities; candidate medical sciences, associate professor, co-author of books on the organization of nutrition for children and adolescents; chemist-technologist, expert in the development of a sanitary and hygienic program for the production and sale of baby food products; technologist, author of books, training manager, public catering expert with vast experience in organizing public catering enterprises of various directions.