Paper 22-74

СТИМУЛИРАНЕ НА ТВОРЧЕСКАТА ДЕЙНОСТ НА УЧЕНИЦИТЕ В ЧАСОВЕТЕ ПО ПРАКТИЧЕСКО ОБУЧЕНИЕ И ЗАНИМАНИЯ ПО ИНТЕРЕСИ

Боряна Стоянова Пращилова
СУ „Св. св. Кирил и Методий“, с. Синдел, общ. Аврен, обл. Варна

STIMULATING THE CREATIVE THINKING AND ACTIVITY OF STUDENTS DURING PRACTICAL TRAINING CLASSES AND EXTRACURRICULAR ACTIVIES

Boryana Stoyanova Prashtilova
„St. Cyril and St Methodius“ Secondary School, Sindel, Varna

Abstract: This article presents an author’s concept for teaching theoretical knowledge to students during mandatory practical classes and during extracurricular classes with the school’s culinary club „Eating and health“ in the years 2020/2021 and 2021/2022 by making a theoretical overview, covering topics that are not included in the curriculum for practical training: 1. Rules when selecting and combining main products and additional ingredients when preparing new bakery and culinary products; 2. Quality assessment and safety when preparing new bakery and culinary products; 3. Methods and stages of inventing a new product in bread production and culinary. Experimental work with students from 9th, 10th and 11th grade is described, carried out in the kitchen of „St. Cyril and St. Methodius“ Secondary School, Sindel, municipality Avren, region Varna. The process of creating three scientific projects on this topic by students in 9th and 10th grade is described. Conclusions have been drawn about the development of the future professionals’ creative potential and increasing their competitive value by improving multiple personal and professional qualities.
Keywords: new culinary products, a new product in bread production, chef, baker, practical training, competitive value, training methods

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(Endnotes)

1. https://web.mon.bg/bg/57 – Zakon za preduchilishtno i uchilishtno obrazovanie
2. https://www.bfsa.bg/uploads/File/Aktualno%20-%20obuchenia/NASSR/NASSR.FEED.pdf, NASSR printsipi i prilozhenie, Dots. d-r Hristo Daskalov, PhD NDNIVMI, BABH

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