Lesson plan for theoretical training lesson goal: To study the topic “Document management. Outline of the lesson of theoretical training methodological development on the topic Consolidation of the studied material

The first lesson of theoretical training

Group: s-211, profession: universal turner.

Date of the lesson: 05/14/2012

Topic: Control of threaded surfaces.

Goal and tasks

Formation of knowledge about threads, thread grades, about control and measuring tools. Formation of skills in the use of reference literature.

Lesson stages		Methodical work of the teacher	ONS, objects of labor
	Checking and evaluating homework	Condensed survey on the topic "Inspection of conical surfaces"
	Target setting: a) classification of threads according to thread profile?; 6) thread elements.	Conversation on questions Motivation for learning new things: creating a problem situation. The machines use parts that have different external and internal threaded surfaces. Showing the importance of studying threaded surfaces for a universal turner.	educational posters, Handout
4. Formation of new knowledge	Blocks of information: Decipher the thread brand; Choice of hole diameter for threading with a sword; Choice of shank diameter for die cutting		Handbook of a young turner, writing on the board, details, control and measurement. tool
	Questions and tasks: Looking at the plug gauge, determine the diameter of the thread? Determine thread profile?		The same as for clause 4.1
		Condensed knowledge test on the topic "Inspection of threaded surfaces"
Homework message	Explanation of homework.

Abstract

Before proceeding to the study of this topic of the lesson, we must clarify which threads will we control?

Please tell me: what threads are distinguished depending on the shape of the profile?

The threaded surface is formed by simultaneous rotational and translational movements of any profile relative to the axis. Depending on the shape of the profile, threads are distinguished: triangular, trapezoidal, rectangular, persistent, round.

What are the elements of thread?

If the helix is ​​unfolded on a plane, then it will be the hypotenuse of the rectangle ABC, one leg of which is equal to the circumference, and the other to the thread pitch S mm (Fig. 130).

The thread pitch is the distance between the same points of two adjacent turns, measured parallel to the thread axis (Fig. 130).

In the lessons of special technology, you deciphered the brand of thread. Please decipher the thread brand:

M24 2 - 6 G M18 1.5 - 6H

M - Metric thread

24 - nominal outer thread diameter

2 - fine thread pitch in mm.

6 - qualification number

G - hole deviation tolerance field (nuts)

2.5 - P large thread pitch may not be indicated

H - shaft (bolt) deviation tolerance field

M16 - 7h - metric, outer diameter 16 mm, degree of accuracy 7h.

Handbook of a young turner tab. 15.2. Thread diameters and pitches, mm, pages 205-211.

The diameters of holes and rods for cutting various types of threads are selected according to tables 15.18-15.33 pages 251-263.

Dies are used to cut the outer surface of the fastening thread of a triangular profile with a step of up to 2 mm. The die is similar to a nut made of tool steel and having the same thread for which it is intended to be cut.

Internal threads up to 20 mm in diameter are cut on a lathe with taps. The tap is a screw of the same diameter, pitch and angle of the thread profile as the thread it cuts.

You need to cut a thread with a diameter of M 18 1-6H. We choose dsv - the diameter of the drill for threading = 17mm tab.15.19.

If M18-6N, then dsv = 15.4 mm tab.15.18.

Table 15.20. Diameters of rods for cutting metric threads with a die, mm.

It is necessary to cut a thread with a large pitch with a diameter of M18-6h.

Choose a rod diameter of 17.88mm.

If the thread with a fine pitch M18 1.5 - 6h, then the diameter of the rod is 17.94mm.

How and by what control are external and internal threads?

To control the pitch and at the same time the angle of the thread profile, a set of thread gauges is used. Each template has a comb of a certain pitch and angle of the profile and the corresponding designation (for example: 60 °, 2 mm or 55 °, 11 threads). By applying the template with a comb to the thread, the coincidence of the pitch and angle of the profile of the comb with the pitch and angle of the profile of the controlled thread is determined by clearance.

The average thread diameter is measured with a thread micrometer. A hole is made in the spindle 5 and the heel 2, into which threaded inserts are installed (from the set for the micrometer): in the spindle - conical 4 with an angle equal to the angle of the profile; into the heel-prismatic 3. During the control, the conical insert 4 is inserted into the groove of the thread, and the prismatic 3 covers the opposite thread. To set the micrometer to zero, use the setting template 8. The error in measuring the average diameter with a micrometer is 0.01 mm.

In mass production, the accuracy of threaded products is controlled by limit gauges; external threads with threaded rings, and internal threads with threaded plugs. The pass gauge PR has a full thread profile and must be screwed with the controlled threaded product to the full length of the thread; impassable NOT has only two or three turns and a shortened profile. It can be screwed with a thread no more than 1-2 threads.

D / Z: get a reference book of a young turner in the library. Select the drill diameter for threading the hole. Select the shank diameter for die cutting. 5 examples each.

The second lesson of theoretical training

Group: s-111, profession: turner - wagon.

Date of the lesson: 05/21/2012.

Topic: Control of conical surfaces.

Goal and tasks

Formation of knowledge about the types and elements of conical surfaces, methods of processing external conical surfaces, about control and measuring instruments. Formation of skills in the use of reference literature.

Development of technical thinking.

Education of diligence and accuracy.

Lesson type: combined. Time: 45 min.

Lesson stages		Methodical work of the teacher	ONS, objects of labor
1. Organizational part, 1-2 min	Bringing the class to a working state	Greeting, checking those present, imposing discipline
2. Checking the assimilation of the material of the last lesson, 4-5 minutes		Condensed survey on the topic "Inspection of threaded surfaces"	Tables, natural details, etc.
3. Preparing students for learning new things; updating the knowledge necessary to study new material, 5-6 minutes	Target setting: 1. Restoration of knowledge about transmissions received earlier: a) types and elements of conical surfaces	Conversation on questions Motivation for learning new things: creating a problem situation- In engineering, parts with external and internal conical surfaces are often used, for example, bevel gears, tapered bearing rollers, lathe spindles. Showing the importance of studying conical surfaces for a universal turner. Drawing up a structural-logical scheme for studying new educational material	educational posters, Handout
4. Formation of new knowledge 4.1. Communication of new knowledge 25-30 min	Blocks of information: Processing of conical surfaces with a wide cutter; Machining of conical surfaces with the upper slide of the caliper rotated; Processing of conical surfaces by shifting the tailstock; Control and measuring tool, what and for what?	Storytelling, conversation, showing, working with tables, creating problem situations and solving them using a partial search method	Handbook of a young turner, writing on the board, details, Pradis table, control and measurement. tool
4.2. Repetition for the purpose of fixing 5-6 minutes.	Questions and tasks: Set the protractor to 10o; 18o; 36o24min; 29o32min. Name the parts that have conical surfaces.	Organization of repetition, conversation on issues, creation of problem situations	The same as for clause 4.1
5. Summing up the lesson, 7-8 min.	Checking the assimilation of new material on the issues of clause 4.2.	Condensed knowledge test on the topic "Control of conical surfaces" Encouraging students through assessment.
Homework message	Explanation of homework.

Abstract

Before proceeding to the study of this topic of the lesson, we must clarify what elements characterize the conical surfaces (Fig. 149, a):

Cone angle 2? - between two generators lying in the same plane.

The slope angle is between the axis and the generatrix of the cone.

Slope Y - slope angle tangent

D - large cone diameter

d - small cone diameter

l - the length of the conical surface

L - total length of the part

Taper, or double slope

Methods for processing external conical surfaces: with a wide cutter.

Conical surfaces 20-25 mm long are processed with a wide cutter. To obtain the required angle, an installation template is used, which is pressed against the workpiece, and a cutter is brought to its inclined working surface, then the template is removed and the cutter is fed to the workpiece.

Machining of conical surfaces with the upper slide of the caliper rotated. The rotary caliper plate, together with the upper slide, can be rotated relative to the cross slide, for this, the nuts of the plate fastening screws are released. The control of the angle of rotation with an accuracy of one degree is carried out according to the divisions of the rotary plate.

Advantages of the method: the possibility of processing cones with any angle of inclination, ease of setting up the machine.

The disadvantages of the method: the impossibility of processing long conical surfaces, since the length of processing is limited by the stroke length of the upper caliper slide.

Machining long tapered surfaces by shifting the tailstock body. The workpiece is installed in the centers. The body of the tailstock with the help of a screw is displaced in the transverse direction so that the workpiece becomes “skewed”. When the caliper carriage feed is turned on, the cutter, moving parallel to the spindle axis, will grind the conical surface.

Advantages: the ability to process long workpieces and the ability to automatically feed the caliper.

Disadvantages: Impossibility of processing internal cones and cones with a large angle.

At what angle should the top of the caliper be rotated? If the large diameter of the cone is D = 58mm, the small diameter of the cone is d = 32mm, the length of the conical surface is l = 60mm. Find tgd.

According to the Bradis table, we find: 0.216 \u003d 12 ° 12 "1 ° \u003d 60 min

Answer: 12°12"

Control of conical surfaces.

The taper angle of the conical surfaces is controlled by non-adjustable (rigid) or adjustable angle templates. The accuracy of the cone angle is determined by the gap between the conical surface and the template: if a gap is found at the large base, then the cone angle is less than the specified one, if the gap is at the small base, then the cone angle is greater than the specified one. The angle of the cone is measured with a universal goniometer.

In serial and mass production, conical surfaces are controlled by limiting conical calibers: plugs and bushings. The distance between the risks or the size of the ledge at the end of the gauge (m) corresponds to the taper tolerance. If one risk on the plug entered the controlled hole, and the second did not enter, then the cone is correct. The same is true for a shoulder gauge: if the end of the controlled cone is within the notches on the shoulder, then the cone is correct. More accurate control of the cones with the help of special devices is performed in measuring laboratories.

D / Z: learn how to use a goniometer.

The third lesson of theoretical training

Group: s-111, profession: universal turner

Date of the lesson: 05/28/2012

Topic: Control of holes, control of external cylindrical surfaces.

Goal and tasks

Formation of knowledge about control and measuring instruments. Formation of skills to use measuring tools.

Development of technical thinking.

Education of diligence and accuracy.

Lesson type: combined. Time: 45 min.

Lesson stages		Methodical work of the teacher	ONS, objects of labor
1. Organizational part, 1-2 min	Bringing the class to a working state	Greeting, checking those present, imposing discipline
2. Checking the assimilation of the material of the last lesson, 4-5 minutes	(Checking and evaluation of homework)	Densified Poll on the topic "Control of conical surfaces"	Tables, natural details, etc.
3. Preparing students for learning new things; updating the knowledge necessary to study new material, 5-6 minutes	Target setting: 1. Restoration of knowledge about measuring instruments obtained earlier: a) What measuring instruments do you know?	Conversation on questions Motivation for learning new material: creating a problem situation - To control the accuracy of the performed external dimensions and holes, various measuring instruments are used: calipers, micrometers, indicator brackets, limit gauges: bracket gauges, inside gauges. Demonstrating the importance of learning measuring tools for a versatile turner. Drawing up a structural-logical schemes for studying new educational material	Educational posters, handouts
4. Formation of new knowledge 4.1. Communication of new knowledge 25-30 min	Blocks of information: How and by what are external surfaces controlled? How to control the length and diameter of the bore hole?	Storytelling, conversation, showing, creating problem situations and solving them using a partial search method	Writing on the board, details, control and measurement. tool
4.2. Repetition for the purpose of fixing 5-6 minutes.	Questions and tasks: What measure. tool is used to control the outer surfaces with an accuracy of 0.1 mm or 0.05 mm and the accuracy of the hole diameter? What are the measurements instruments are used to control external surfaces and deep holes of large diameter with an accuracy of 0.01 mm?	Organization of repetition, conversation on issues, creation of problem situations	The same as for clause 4.1
5. Summing up the lesson, 7-8 min.	Checking the assimilation of new material on the issues of clause 4.2.	Condensed knowledge test on the topic "Inspection of holes and inspection of external cylindrical surfaces" Encouraging students through assessment.
Homework message	Explanation of homework.

Abstract

Inspection of outer cylindrical surfaces

Control with an accuracy of 0.1 mm or 0.05 mm is carried out with a caliper ShTs-I or ShTs-II (Fig. 60, a).

To measure with an accuracy of 0.01 mm, micrometers are used (Fig. 60, b), which have measurement limits of 0-25, 25-50, 50-75, 75-100, 100-150, 150-200, 200-300mm.

An accurate measurement of the outer surfaces (up to 0.01 mm) is also carried out with an indicator bracket. Preliminarily, the indicator bracket is adjusted to the nominal size according to the measuring tiles, and during measurements, the arrow shows on the scale the deviation from the nominal size (Fig. 60, c).

In the conditions of manufacturing large batches of parts, dimensions are controlled by limiting calibers. Gauges-brackets are used to control the outer surfaces (Fig. 60, d). The size is considered correct if the passing PR side of the clamp freely finds on the measured surface, and the non-passing side of the NOT-does not.

Hole control.

The accuracy of the diameter of the holes is controlled by a caliper with a reading accuracy of up to 0.1 mm or 0.05. When measuring with a caliper with an accuracy of 0.05 mm ShTs-II, the thickness of the sponges b is taken into account (Fig. 90, a).

Holes with a diameter of o 120 mm and above can be measured with a micrometric caliper (stroke) with an accuracy of 0.01 mm (Fig. 90,b).

Deep holes of large diameter (for example, cylinder cavities) are controlled by an indicator caliper (Fig. 90, c), which is pre-adjusted to the size using a reference ring or a micrometer. The indicator shows the deviation from the set size with an accuracy of 0.01 mm.

In large-scale and mass production, holes are controlled by limiting calibers - plugs (Fig. 91, a). If the through plug PR passes into the hole without effort, and the impassable NOT does not pass, then the size of the hole is within tolerance. To control holes with a diameter of 80 mm or more, cut (Fig. 91, b) and lamellar (Fig. 91, c) plugs are used. Such plugs are lighter, in addition, they can detect the ovality of the hole by measuring in two mutually perpendicular directions.

Before checking with a caliber - plug, the cavity of the hole is cleaned of chips and wiped. Wipe the hole and control the size only after the spindle has completely stopped rotating. Gauges - corks are stored in a vertical position or laid on a foam panel.

D / Z: learn what measuring tools are used to control the accuracy of the performed external dimensions and hole diameters

innovative industrial training pedagogical

State educational institution

secondary vocational education

Kuznetsk Metallurgical College

Plan

theory lesson

Subject: "Fundamentals of jurisprudence"

Topic: Legal framework for the implementation and protection of consumer rights»

Group: s-12-1

Year of study: II

Teacher: A.S. Zhuravleva

Novokuznetsk, 2014

Theme of the program: "Fundamentals of consumer protection legislation"

Section topic: "The most important industries"

Lesson topic: "Legal basis for the implementation and protection of consumer rights"

Learning goals:

To give an idea of ​​the norms in the consumer environment;

To acquaint students with the main provisions of the Law "On Protection of Consumer Rights" dated February 20, 2008 and its main concepts.

Educational goals:

Arouse interest in the subject;

To educate in students valuable moral qualities: a sense of humanism, the ability to work in a team, self-confidence, to raise the level of spiritual culture.

Development goals:

Improve your textbook skills

To develop the creative abilities of students;

Develop speech.

Methodological goal:

1. The use of didactic material to activate students in the lesson.

2. Introduction to the educational process of non-traditional forms of conducting a lesson in order to develop the cognitive and creative abilities of students.

Lesson type:

Lesson learning new material

Form of study:

Frontal, group

Teaching methods:

1. Verbal (conversation)
2. Visual and demonstration (exhibition of regulations, books)
3. Practical (fulfillment of cards, problem tasks)

Interdisciplinary communication:

Economics, "property and personal non-property relations".

KMO

1. Didactic material (cards);
2. Stand with books and regulations;
3. Textbook.

Lesson steps:

1. organizational stage.
2. Introductory-motivational stage.

III. Learning new material

1. Working with new concepts;

2. Listening to messages;

3. Independent work of students.

IV. Consolidation.

1. Collective work with cards.

V. Reflective-evaluative stage.

1. Summing up;

2. Homework;

3. Reflection.

During the classes:

	Lesson stages	Teacher actions	Time in min.	Student actions
	organizational stage.	Greets, identifies those who are absent, organizes attention.		Greet the teacher, prepare for the lesson.
	Introductory-motivational stage	Informs the topic, goal, course of the lesson, motivates students for 2 teams.		Divide into 2 teams, choose a captain.
III.	Learning new material: Working with new concepts; listening to messages; Independent work of students	Together with students, he analyzes new terms, recalls the rules for working in groups. Gives the floor to students who have received advanced assignments on the following issues: What regulations guarantee consumer rights? What are the grounds for legal liability of the guilty party for non-observance of consumer rights? In what cases does material liability take place in the form of a “forfeit”, and in which cases in the form of “losses”? Gives a task according to the textbook: What are the organizations that can bring to administrative responsibility those responsible for violating the law on consumer rights?		Write down the new terms in your notebook. Teams find answers to questions that I write in a notebook. They look for the answer to the question in the textbook, write it down in a notebook.
	Consolidation. Collective work on cards	Distributes cards. Problem cards.		The students of each team answer the questions on the cards orally.
	Reflective-evaluative stage. Summing up the lesson; Homework; Reflection.	Asks questions on the topic studied: What topic did you study in class today? What new things have you learned for yourself? Puts marks, comments them. Dictates homework. Asks the group: “What was most memorable in the lesson?”		They answer questions. Write down homework. They answer the question asked.

Attachment 1.

New concepts

1. Consumer-
2. Manufacturer-
3. Salesman-
4. Executor-
5. Penalty-
6. Losses-
7. Guarantee period-

Appendix 2

Card number 1

Establish a correspondence between the terms and their definitions, write down the answer in numbers.

1. … - a citizen who intends to order or purchase or ordering, acquiring or using goods (works, services) solely for personal, family or household and other needs not related to entrepreneurial activities.
2. … - organization, as well as an individual entrepreneur producing goods for consumers.
3. ... - an organization, as well as an individual entrepreneur selling goods to consumers under a sales contract.
4. … - an organization, as well as an individual entrepreneur performing work or providing services under a reimbursable contract.
5. ... - a fine charged from the seller for violation of the deadlines for fulfilling the requirements of the consumer in the amount of 1% of the value of the goods for each day of delay.
6. … - the value of the lost property, the costs incurred by the consumer in connection with damage or loss of property, as well as the profits made in connection with the failure to fulfill obligations by the seller, manufacturer.
7. … - the period during which, in the event of a defect in the product, the manufacturer is obliged to satisfy the requirements of the consumer, established by Art. 19, Art. 29 of the Consumer Rights Protection Act.

Answer:

1. Guarantee period
2. Losses
3. forfeit
4. Executor
5. Salesman
6. Manufacturer
7. Consumer

Appendix 3

Section: "Consumer Rights"

Card number 2

Imagine situations and find the correct answers to them

Situation 1. Citizen Ivanova, on February 5, purchased a Lada brand refrigerator in the T store. Two months later, it failed, the freezer stopped freezing. The seller accused Mr. Ivanov in violation of the rules of operation, and refused to carry out warranty repairs. Question: Are the actions of the seller legal? Justify your answer.

Situation 2. On December 31, Marina visited the hairdressing salon "Grace" and asked for a haircut and highlights. When everything was ready, Marina could hardly contain her emotions: the haircut was too short, and her hair was dyed in tufts. In a word, it was impossible to go to the New Year's holiday with such a hairstyle. The hairdresser offered to dye my hair or try on a wig. Question: Should Marina agree to the hairdresser's proposal? Justify your answer.

Appendix 4

Formation of groups by composing a phrase:

Outline of the lesson of theoretical training

Subject: MDK.06.01 "Management of the structural unit of the organization"

Well _____2_____, group no. ______50_______________

Speciality: Technology of catering products

Teacher: Koltsova N.V.

Lesson duration: __45 minutes

Lesson topic: "Documentation"

Type of lesson: practical lesson

Lesson type: formation of practical skills

Lesson Objectives:

Tutorial: the formation of practical skills in the preparation of cash documents

Developing: developmentindependent work skillscommunications.

Educational : fostering a sense of responsibility for the correctness of decision making

Tasks:

1. Prepare students for work in the lesson.

2. Consolidation of the received theoretical knowledge on the composition and execution of cash documents

3. Check the formation of knowledge, skills and abilities in cash documentation in order to apply in practice

4. Organize a slide show.

5. Organize the practical work of students with handouts in mini groups.

6. Organize reflection.

Methodological equipment of the lesson

1. Material and technical equipment:

PC - use when showing slides;

Retractable screen - slide show;

Chalkboard - demonstration of records.

2. Literature :

Training:

Medvedev A.I. Economic contracts and transactions: accounting and tax accounting. - M.: INFRA-M, 2000;

Sahon A.P., Sofronova E.F., Nevolnikova G.I. Accounting in trade and public catering enterprises. - M .: Business literature, 2003;

Sterlyadova N.P., Shater V.V., Krylosova L.I. Workshop on accounting in trade and public catering. - M .: Business literature, 2004

Additional:

Accounting: study guide / edited by prof. I.M. Dmitrieva. – M.: EKSMO, 2010

Accounting: textbook. for universities. Ed. I.M. Dmitrieva. – M.: Yurayt, 2011

Larionov A.L., Karzaeva N.N., Nechitailo A.I. Accounting financial statements: study guide. - M .: "Prospect Publishing House", 2006

3. Didactic support :

Cards - tasks for independent work.

Cards are informants.

Forms of incoming cash documents

Forms of expenditure cash documents

4. CORs :

Consultant Plus. Reference legal system Technology 3000.

http// www. parus. en

http// www. buh. en/

http// www. gap. en

Teaching methods and techniques: independent work using the technology of work in small groups, practical work on filling out primary documents, elements of game technology.

Form of organization of work of students : frontal, individual, group

Structural-logical connections

- Intra-subject: "Accounting forms", "Documents and workflow", "Cashier", "Settlement account"

- Interdisciplinary: EN 01. "Mathematics", MDK.03.01 "Technology for the preparation of complex hot culinary products", OP.03 "Organization of storage and control of stocks and raw materials"

- With industrial training - preparation of cash registers

DURING THE CLASSES

Organizing time

Greetings. Checking absent students according to the report. Check readiness for the lesson. Informing about upcoming activities

Topic message. Setting the goal and objectives of the lesson

Today, the practical lesson "Documentation" will be held in a playful way. The group will be divided into three teams. Each team chooses a captain and names their team. Judge's choice. I am in the lead role. Involving students in setting the goal and objectives of the lesson.

So, the purpose of the lesson: registration of incoming, outgoing cash orders, cash book

Task of the lesson : to teach how to correctly draw up cash receipts and expenditures and enter them into the cash book.

Formation of practical skills:

Preliminary determination of the level of knowledge.

Students are given forms of incoming and outgoing cash orders, which must be issued according to the conditions of the task (Appendix No. 2.3)

Familiarization with the rules of registration of the cash book

The cash book is a document that reflects the movement of funds in the enterprise. The cash book must be necessarily numbered, laced and sealed with the seal and signature of the director. Each page of the cash book consists of two identical halves, which are issued simultaneously for copying. Prepare a cash book according to the data of receipts and expenditures. One part remains in the book - this is the cash book. And the tear-off part is the cashier's report, to which all documents are attached, the data of which are entered in the cash book and are sewn together with an office seam (so that not a single document is lost, since the cashier's report will not be valid). In the cash book, first of all, incoming cash orders are entered, then - outgoing cash orders.

Practical work:

Students are invited to draw up a cash book on the basis of completed incoming and outgoing cash orders and withdraw the balance of funds in the cash desk at the end of the day (Appendix No. 6)

Consolidation of the material covered

To consolidate the studied material in today's lesson, we will hold the tournaments "Erudites" and "Who is more attentive."

Tournament "Erudites".

This tournament is aimed at updating basic knowledge. 10 minutes are allotted for the competition, for each correct answer the team earns 1 point (Appendix 4)

Tournament "Who is more attentive"

The tournament is aimed at finding errors in cash documents, organizing the teamwork of the group, attentiveness, speed of completing the task.10 minutes are allotted for this tournament.

Groups are given forms of receipts and expenditures with errors. Students must find these errors in the documents and correct them. (Annex 7)

The tournament is evaluated on a five-point school, according to the following criteria:

Time taken to complete the task

Teamwork skills

Mutual assistance between group members

Homework

Prepare a crossword puzzle on this topic, which should include 10 questions horizontally and 10 questions vertically

Summing up

While the judge sums up the observation sheet, each group is invited to speak in one sentence, choosing the beginning of a phrase from the reflective screen:

Reflection

We learned in class today. . . . . . .

We have learned in class today. . . . .

What did you like the most about the lesson? . . . .

First place went to ……, second place ….., third place ……

Submit ratings.

Farewell to students.

Attachment 1.

The procedure for conducting and processing cash transactions

The procedure for conducting cash transactions is regulated by the relevant regulation approved by the Central Bank of the Russian Federation on September 22, 1993, No. 40.

Each enterprise for cash settlements and storage of monetary documents must have a cash desk. The room must be specially equipped to ensure the safety of funds. The cashier performs cash operations, with whom an agreement on liability is concluded.

All businesses must keep their funds at a bank institution. Cash received by the cash desk is spent only for the purposes for which it was received (payment of wages, travel or business expenses).

The enterprise can have cash in its cash desk withinlimit of their balance established by the institution of the bank in agreement with the head of this enterprise. Over the limit, cash in the cash desk can be kept only during the issuance of wages for no more than three working days. Enterprises that have a constant cash income, in agreement with the bank, can spend it on wages, travel and business expenses.

To summarize information on the availability and movement of funds at the cash desks of the organization, as well as monetary documents held at the cash desk of the organization (postage stamps, state duty stamps, bill stamps, paid air tickets, paid vouchers to rest homes and sanatoriums, etc.), an active account is intended50 Cashier.

Decree of the State Statistics Committee of the Russian Federation of August 18, 1998 No. No. 88 approved unified forms of primary accounting documentation for cash transactions:

KO-1 "Incoming cash order";

KO-2 "Expenditure cash order";

KO-4 "Cash book";

Filling in the receipt and expenditure cash orders is regulated by the "Procedure for Conducting Cash Operations in the Russian Federation".

Incoming cash order - This is a document of primary accounting documentation of cash transactions, according to which funds are received at the cash desk of the enterprise.

The form of the incoming cash order is issued in one copy by the cashier. An incoming cash order consists of two parts: the incoming cash order itself, which remains with the enterprise, the other is a receipt, which contains all the same information as the order. A receipt for a cash receipt order is issued to the person who deposits cash at the cash desk. The incoming cash order is signed by the chief accountant and the cashier.

Account cash warrant - This is a document of primary documentation of cash transactions, according to which cash is issued from the cash desk of the enterprise. The form of an account cash warrant must be signed by the head of the enterprise, the chief accountant and the cashier. The issuance of money under the expenditure cash warrant is made after the presentation of a passport.

Receipt and issuance of money under cash orders are made on the day the orders are drawn up.

Annex 4. Questions for the Erudite Tournament

Questions.

What document establishes the procedure for storing, spending and accounting for cash at the cash desk?

What should each company have to carry out cash payments?

Who sets the cash limit for the company?

In what cases is it allowed to exceed the limit of cash on hand and for what period of time?

What primary documents serve as the basis for accounting for cash transactions?

What primary document is used to document the receipt of funds at the cash desk?

What is the primary document issued by the issuance of funds from the cash desk?

What is the purpose of the cash book in the enterprise?

What accounting account is designed to summarize information about the availability and movement of cash in the cash desk of the enterprise?

Who is responsible for maintaining the correctness of the cash book?

Answers to the tournament "Erudites"

1. PROCEDURE for conducting cash transactions in the Russian Federationfrom09/22/93 No. 40

2. Checkout

3. Bank institution in agreement with the head of this enterprise

4. Over the limit, cash in the cash desk can be kept only during the issuance of wages for no more than three working days.

5. Incoming cash order, outgoing cash order, cash book

6. Incoming cash order

7. Outgoing cash order

8. Reflection of amounts on receipt and expenditure cash orders andwithdrawal of the balance of money in the cash register on the next number

9. Active account 50 "Cashier"

10. Chief accountant

Task 1:

Task 2:

Annex 7. Receipt and expenditure cash orders

Task 1: 5070 rubles were received to the cash desk of the JSC Sever enterprise from the buyer LLC Nita under the cash receipt order No. 25 dated March 14, 2014

Task 2: On March 10, 2014, Valery Pavlovich Trofimov, an employee, was given cash in the amount of 500 rubles at the cash desk of the JSC Zapad enterprise on account number 8. to buy stationery

Annex 7. Receipt and expenditure cash orders

Task 1: 5070 rubles were received to the cash desk of the JSC Sever enterprise from the buyer LLC Nita under the cash receipt order No. 25 dated March 14, 2014

Task 2: On March 10, 2014, Valery Pavlovich Trofimov, an employee, was given cash in the amount of 500 rubles at the cash desk of the JSC Zapad enterprise on account number 8. to buy stationery

Annex 5. Observation sheet

Indicators

Team ……

Team …..

Team …..

Tournament "Erudites" (for each correct answer 1 point)

The result of the tournament "Erudites"

Tournament "Who is more attentive" (estimated on a five-point system. For each criterion, put one point, then the points are summed up):

Task execution speed

The correctness of the task

Accuracy in error correction

Activity of all team members

Ability to provide evidence when correcting a document

Total for the tournament "Who is more attentive"

Total points

JSC "Sever"

Expenditure cash order 191

Annex 6. Receipt and expenditure cash orders

for cash book

Task (cashier and accountant-cashier)

Prepare cash register transactions with primary documents and make an entry in the cash book

JSC "Sever"

Cash transactions for March 14, 2014

Cash balance as of March 14, 2014 - 2600 rubles.

Incoming cash order No. 235

Money was received from the settlement account under the cash check No. 456321 for the payment of wages - 285,000 rubles.

Expenditure cash order 191

Issued as a report to the manager of the enterprise Mikhail Alekseevich Kotov for travel expenses - 6000 rubles. on the basis of order No. 124 dated March 14, 2014

Incoming cash order No. 236

The balance of accountable amounts was returned by Petr Nikolayevich Zaitsev - 340 rubles. according to advance report No. 18

Expenditure cash order No. 192

According to payroll No. 9, wages were issued in the amount of 277,000 rubles.

Methodical development of a plan - a lesson in theoretical training MDK.08.01. Technology of preparation of bakery, flour and confectionery products.

By profession 19.01.17 Cook, confectioner. Lesson topic: Technology of preparation and decoration of the cake

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Ministry of Education and Youth Policy of the Stavropol Territory

State budgetary professional educational institution

"State Agrotechnical College" p. Moscow

Methodical development

theory lesson plan

MDK.08.01.

By profession 19.01.17 Cook, confectioner

Developed by:

Professional cycle teacher

Evglevskaya Polina Ivanovna

S. Krasnogvardeyskoye, 2017

Annotation.

This methodological development is intended for practical work of theoretical training for secondary vocational education on the topic "Figured ways of naming vegetables," by profession 19.01.17 Cook, confectioner.

The lesson is designed with elements of pedagogical technology -the assimilation of knowledge, skills and abilities on the basis of the studied material.

In development are:

• Lesson plan
• Presentation
• questions to test students' knowledge on the topic.
• performance evaluation criteria.

Questions for testing the theoretical knowledge of students are designed in such a way that they allow the teacher to track the theoretical level of training of students on this topic. At the same time, each student has the opportunity to independently test their knowledge in the theoretical part of the lesson.
The methodological goal of the lesson is to form students' motivation, enhance cognitive activity using modern methods of transmitting educational information based on the use of computer technology, professional and practical orientation in organizing educational activities with elements of a competence-based and creative approach in the process of building a model of the object under study.
During the lesson, students developprofessional competencies:

General 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, based on the goals and methods of achieving it, determined by the leader.

OK 3. Analyze the working situation, carry out current and final control, evaluate and correct 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 6. Work in a team, communicate effectively with colleagues, management, customers.

Methodological development can be used in the lessons of theoretical training in the profession "Cook, confectioner".

Lesson plan

PM.08 Preparation of bakery, flour and confectionery products

MDK.08.01. Technology of preparation of bakery, flour and confectionery products.

Date : 24.10.2016

Profession: 01/19/17 Cook, confectioner

Teacher : Evglevskaya Polina Ivanovna

Group: No. 37

Program section:Technology of preparation and decoration of domestic classic cakes and pastries.

Topic 6.7.: Technology of preparation and decoration of shortbread cakes

Lesson topic : Technology of preparation and decoration of shortbread cake with cream.

Lesson time: 2 hours.

The place and role of the lesson in the studied section of the MDK: practical lesson.

Formation of elements of professional competence

PC 8.4. Prepare and use in the design of simple and basic finishing semi-finished products;

PC 8.5. Prepare and decorate domestic classic cakes and pastries.

Lesson Objectives:

Educational:

• To consolidate knowledge on the preparation of shortbread cakes;
• To form professional skills in the preparation of shortbread cakes and finishing semi-finished products,

Developing:

• To develop the skills to correctly and efficiently perform the technological sequence in the preparation of shortbread cakes;
• To develop the ability of mutual control and self-control in the performance of technological operations.
• development of memory, logical thinking, analytical abilities.

Educational:

Formation of a culture of relations in the process of educational work, the aesthetic skill of product design; to cultivate care and accuracy in the performance of work.

Lesson type: Systematization and generalization of knowledge. (Performance of simple work, the study of labor methods and operations).

Type of lesson: practical lesson

Lesson method: verbal, visual, educational collaboration.

Form of organization of students' activities on the lesson: frontal group.

lesson type: a lesson on updating previously acquired knowledge; lesson on the study of labor techniques, operations and professional competencies.

Type of lesson : practical lesson.
Lesson methods: cognitive, practical, systematizing.
Interdisciplinary connections:
- special disciplines:
OP. 02. Physiology of nutrition with the basics of commodity science of food products, OP.03. Technical equipment and organization of the workplace.
- General subjects: Russian language, mathematics, physics, chemistry.
Educational and production work:

Preparation of sand semi-finished product;

Preparation of finishing semi-finished product

Finishing and decoration of shortbread cake

Place of study: educational culinary workshop.

Material and technical equipment of the lesson:

written instruction documents:handouts for each desk, briefings.

Literature: 1) textbook "Confectioner" M.N. Shumilkina, N.V. Drozdova

2) "Collection of confectionery recipes"

Equipment: computer presentation, multimedia projector,
technological equipment: ShPESM-3 oven, Beurer electronic scales, Bosch mixer, ENIEM refrigerator (Appendix No. 1);
equipment: a sieve, a board for cutting dough marked "TESTO", a whisk, a rolling pin, a form, confectionery sheets, a confectionery syringe; utensils: pots

1 l., 1.5 l., medium-sized frying pan natural products, according to the Collection of recipes;
Predicted result:

formation PC 8.4. Prepare and use in the design of simple and basic finishing semi-finished products;

PC 8.5. Prepare and decorate domestic classic cakes and pastries.

Significance Validity of the choice of technologies for preparation and use in the design, depending on the purpose.

The importance of the accuracy and correctness of the preparation and design of domestic classic cakes and pastries in accordance with technological requirements, the requirements of sanitation and hygiene and labor safety.

formation of elements of general 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 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 6. Work in a team, communicate effectively with colleagues, management, clients.

Motivation. The teacher talks about the meaning of the topic in this section.

The basis for the preparation of shortbread cakes is a shortbread semi-finished product, which should be soft, crumbly, without any traces of hardening. Combining different finishing materials, you can get many types of cakes.

Lesson progress:

1. Organizing time(2 minutes.)

• Greetings students. Registration of attendance and checking the appearance of students (presence and condition of overalls and removable shoes).
• Checking the readiness of workplaces

1. Reporting the topic and objectives of the lesson(8 min).

The teacher explains the topic and objectives of the lesson. Creates a motivational moment. Asks the main question of the lesson: “Technological sequence for making shortbread cakes?”

2. Conducts a logical link with the disciplines studied, MDT and industrial training.

What would you like to learn during today's lesson? What are you expecting?

2. Learning phase: (25 min) 2.1. Updating the basic knowledge of students(15 minutes). 1 What method of loosening is used in the preparation of shortcrust pastry?(leaving with chemical leavening agents). 2 What types of baking powder are used?(ammonium carbonate (ammonium carbonate), sodium bicarbonate (baking soda)) 3 The principle of operation of baking powder.(soda and ammonium begin to decompose at T: 60-80 ° C with the release of CO₂ , while increasing the volume of the test) 4 What strength flour is used for shortcrust pastry? Why?(with a weak or medium gluten content; when kneading shortcrust pastry from flour with strong gluten, the dough turns out to be rubbery, non-plastic) 5 The composition of raw materials for the preparation of shortcrust pastry(butter, sugar sand, salt, eggs (melange), baking powder, vanilla powder). 6 Why is flour added at the end of the kneading and how quickly is the dough mixed with flour?(1) 2-3 min. An increase in the kneading time leads to the formation of a prolonged dough, because. gluten swells up a lot. 2) excessive melting of oil occurs) 7 What is the principle of molding cakes "basket"?(certain portions of shortcrust pastry are cut out of the layer with a recess for figured products and evenly distributed over the surface of a metal basket) 8 Is it necessary to lubricate inventory with grease, why?(no, the dough contains enough butter) 9 Temperature and baking time for shortbread.(250-260°С; 12-15 min.) 10 Quality requirements for finished cakes "sand cake with cream":(the cake has a square shape or in the form of an asterisk; decorated with cream and candied fruit; sand p / f: light brown with a golden hue, crumbly texture). 2.2. Discussion of the way of finishing cakes(5 minutes). Sand cakes can be prepared with other creams. List the name of the creams.(Creamy Chocolate, Creamy Nut, Charlotte, Charlotte Chocolate, Glace) 2.3. Briefing on the content of classes, organization of the workplace and labor safety.(15 minutes) Before starting work - a safety briefing. What are the basic requirements for the appearance of a confectioner and safety precautions when working with special tools and equipment. Brigadiers check the readiness of your brigade for the occupation. 2.4. Showing techniques for each operation (new operations are shown by the teacher, familiar students)(30 minutes) 1.Organization of the workplace, selection of inventory and utensils; preparation (cleaning butter, processing eggs and straining, sifting wheat flour) and weighing products; Whipping a mass of butter, sugar, melange; the introduction of flour, kneading shortcrust pastry; rolling out a layer of shortcrust pastry; molding dough pieces into corrugated molds; baking sand semi-finished products; preparation of biscuit crumbs; cream preparation; decoration of baskets with finishing semi-finished products and candied fruits; holiday of ready-made cakes.(showing new techniques by the teacher, repetition by one of the students). 2.5. Communication of assessment criteria in the lesson(5 minutes) Appearance - bathrobe, apron, headdress, change of shoes, individual napkin Organization of the workplace - the workplace is not cluttered, tools, and products are not scattered Work performance technology - work performed sequentially Quality of work Ability to work with tools - ability to work with tools and devices, Compliance with safety regulations during work Compliance with time limits - students must complete the work in 1 hour The ability to work in a team (professional ethics) - a polite attitude towards classmates, teachers. 3. Demonstration of the results of the work(30 minutes). Giving assignments to students. Arrangement of workplaces, teams. No. p / p Student activity Teacher activity Workplace organization. Target rounds of students. Checking the start of work. Preparation of sand semi-finished products Analyzes the work of the student, points out the mistakes made during the work, helps to correct them. Preparation of finishing semi-finished products Control over the correct technological sequence in the preparation of finishing semi-finished products. Individual instruction for students. Decorating and decorating sand cakes. Compliance with safety regulations by students and self-control over the quality of work performed. Verification, analysis. Explaining workplace practices to students. Delivery by students of completed work (finished cakes). Acceptance and evaluation of completed work. 4. Summing up the lesson(10 min) 4.1. Analysis of the work performed in accordance with the evaluation criteria. 4.2. Analysis of troubleshooting techniques. 4.3. Giving students grades in accordance with the criteria(Summing up, based on the statement, transferring points to an assessment) 4.4. Workplace cleaning. 4.5. Reflection. 4.6. Homework Lecturer __________/ Evglevskaya P.I. /

The staff of the school is represented by 40 teachers and masters, of which 15 people have Government awards and honorary titles, more than 80% of teachers and managers have the highest and first qualification categories. The management of the lyceum includes the director, deputy director for educational and production work

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