2.02.2022
UP2B
Workshop for the production of bakery products
In
a science class
Rīgas Pārdaugavas pamatskola
Participants:
Olga Gubkina - teacher testing the methodology.
3C class students
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Activity title: |
Workshop for the production of bakery products |
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Group size: |
1-2 groups of 10 - 20 students
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Group age: |
In native language the age is 8-10 years, If we speak about learning topic Jobs in foreign languages-the age is 8-13 years old |
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Activity duration: |
20
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Workshop for the production of bakery products.
Every country has a tradition of cooking. People go to cafes and canteens,
restaurants and pastry shops.
But before the products appear on the consumer's table, it is necessary to study
the algorithm from A to Z.
We are making pancakes.
We study the ingredients.
1. Flour - wheat - peasants - combine operators - logisticians
2. Eggs - poultry farms - feed - farmers - biotechnology - sanitation
3. Milk - farms - feed - milkmaids - engineers - dairy processing plants -
technologists - packaging - designers - transport companies - storage and sales
system.
4. Salt - salt marshes - workers - technologists - supply
5. Sugar - sugar beets - peasants - processing industry
We study the equipment.
1. Frying pan
2. Gas
3. Electricity
Calculation of the cost of the final product.
Cost and volume of raw materials
Additional resources.
Waiter job
Equipment rent
taxes
Professions:
Cook
Confectioner
Waiter
Technologist
Cleaning woman
Dishwasher
Payroll preparation
Drawing up technological maps
Education for professions
Educational institutions in Latvia that offer these directions.
Conducting practical classes - workshops begins with lessons in the 1st - 4th
grades. At 7-15 years old, children like to receive a product created by their
own hands.
Goals and objectives of the workshops:
Formation of a general idea of the world of goods and professions.
Development of ecological thinking
To promote the formation of not only professional orientation and the creation
of an economic image of the chosen path.
1. Calculation of products - depends on the number of participants.
2. Preparing the premises.
3. Safety
4. Tasting
5. Process evaluation - reflection.
Educational establishments:
culinary schools
Trade College
Institute of Technology
The teacher who conducted the workshop - Master of Pedagogical Sciences Olga
Gubkina - teacher of social knowledge
Participants of the workshop - students of class 3.C
Observer - Master of Arts Moiseeva Tatyana Valerievna
February 2, 2022
