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Food products of animal origin are a specialty for whom to work. Food products of animal origin. Where can a young specialist work?

Direction 19.03.03 “Food products of animal origin”
Profile:"Technology of meat and meat products"
Degree– Bachelor
Duration of training:
Full-time education – 4 years
Part-time study – 5 years

Training of bachelors in the direction 260200.62 “Food products of animal origin” is carried out in accordance with the Federal State Educational Standard of Higher Education vocational education(Federal State Educational Standard of Higher Professional Education) in the field of training 260200.62 “Food products of animal origin”, approved by order of the Ministry of Education and Science Russian Federation from 21.12. 2009 No. 741 (as amended by Orders of the Ministry of Education and Science of the Russian Federation dated 05/18/2011 N 1657, dated 05/31/2011 N 1975).

Description of the educational program
Curriculum and schedule of the educational process
Disciplines studied and annotations to them
Methodological support of the program

Area of ​​professional activity of graduates in accordance with the Federal State Educational Standard for Higher Professional Education in this area of ​​training includes: organization and management of technological processes for the production of products from raw materials of animal origin, their optimization based on systematic approach and the use of modern technical and technological solutions aimed at rational use raw materials and obtaining products with specified quality characteristics.

Objects of professional activity of a graduate
The objects of the graduate’s professional activity in accordance with the Federal State Educational Standard for Higher Professional Education in this area of ​​training are:

  • composition and properties of raw materials and products, and associated with their processing;
  • technological, chemical, biochemical, physical and microbiological processes, methods of monitoring and managing these processes;
  • equipment;
  • regulatory and technical documentation;
  • standardization and certification systems;
  • methods and means of testing and quality control of raw materials and finished products.

Types of professional activities of graduates
A graduate in the field of study 260200 “Food products of animal origin” prepares for the following types of professional activities:

  • production and technological;
  • organizational and managerial;
  • research;
  • design

Relevance and attractiveness of the direction. Currently, the Russian food industry is one of the strategic sectors of the economy, providing the population with food. Behind last years there was a significant increase in the production of meat and meat products in Chelyabinsk region. The development of the food industry constantly requires an influx and renewal of human resources. The direction related to food products of animal origin is aimed at training process engineers in the field of production food products. The acquired knowledge and skills allow graduates of the department to successfully work at food industry enterprises and in food quality control agencies. The acquired knowledge and skills allow graduates of the department to successfully work in enterprises

Sphere of professional competence (where and who can a graduate work in the field of “Food of animal origin”):
managers and leading specialists of food industry enterprises

  • chief technologists of food industry enterprises
  • quality directors at food enterprises
  • production directors at food enterprises
  • heads of laboratories at food industry enterprises, Rosrezerv, Rospotrebnadzor, Rosselkhoznadzor
  • procurement specialists for retail chains and retail businesses
  • heads of sales services of food and agricultural enterprises
  • experts from testing laboratories at certification and standardization centers.
    Application. Federal state educational standard of higher education. Level of higher education. Bachelor's degree. Direction of training 03/19/03 Food products of animal origin

Order of the Ministry of Education and Science of the Russian Federation of March 12, 2015 N 199
"On approval of the federal state educational standard higher education in the field of study 03/19/03 Food products of animal origin (bachelor's level)"

With changes and additions from:

In accordance with subclause 5.2.41 of the Regulations on the Ministry of Education and Science of the Russian Federation, approved by Decree of the Government of the Russian Federation of June 3, 2013 N 466 (Collected Legislation of the Russian Federation, 2013, N 23, Art. 2923; N 33, Art. 4386 ; N 37, Art. 4702; 2014, N 2, Art. 126; N 6, Art. 582; N 27, Art. 3776), and paragraph 17 of the Rules for the development, approval of federal state educational standards and amendments to them, approved by Decree of the Government of the Russian Federation of August 5, 2013 N 661 (Collection of Legislation of the Russian Federation, 2013, N 33, Art. 4377; 2014, N 38, Art. 5069), I order:

2. To recognize as invalid:

Order of the Ministry of Education and Science of the Russian Federation dated December 21, 2009 N 741 “On approval and implementation of the federal state educational standard of higher professional education in the field of training 260200 Food products of animal origin (qualification (degree) “bachelor”)” (registered by the Ministry Justice of the Russian Federation February 8, 2010, registration N 16294);

paragraph 64 by order of the Ministry of Education and Science of the Russian Federation dated May 18, 2011 N 1657 (registered by the Ministry of Justice of the Russian Federation on June 1, 2011, registration N 20902);

paragraph 150 of the changes that are made to the federal state educational standards of higher professional education in areas of training, confirmed by the assignment to persons of the qualification (degree) of "bachelor", approved by order of the Ministry of Education and Science of the Russian Federation dated May 31, 2011 N 1975 (registered by the Ministry of Justice of the Russian Federation June 28, 2011, registration N 21200).

D.V. Livanov

The most common entrance exams:

  • Russian language
  • Mathematics (profile) - specialized subject, at the choice of the university
  • Physics - optional at university
  • Chemistry - at the university's choice

The food industry is one of the key sectors of the economy, without which it is impossible to imagine life modern society. Its main task is to provide the basic needs of the population - food. But this is also a serious export industry that contributes to the development of the state as a whole. From it it is often possible to draw conclusions about the standard of living and well-being of citizens.

Specialty 03/19/03 “Food products of animal origin” is a start for future specialists who will be able to work in vital important area. It amazingly combines the traditions that the professional preserves to pass on to future generations with intensive development. An important fact is the interdependence of the industry and the consumer: they influence each other, thereby leading to changes and fluctuations in the market.

Admission conditions

The direction is based on many exact sciences, so admission to Moscow universities begins with their verification. What subjects do school graduates take:

  • mathematics (professional exam),
  • Russian language,
  • chemistry or physics (to choose from).

Future profession

A young specialist, having received a bachelor's degree, will be able to work in management positions, deal with organizational issues and purely production tasks. He will also be prepared for research activities. The scope of application of professional competencies is very wide - these are food industry enterprises, the processing industry, research and scientific centers, catering outlets and food sales.

Where to apply

You can study a bachelor's degree program at the following leading educational institutions:

  • Moscow Agricultural Academy named after Timiryazev;
  • Moscow state academy veterinary medicine and biotechnology named after Scriabin;
  • Moscow State University of Food Production;
  • Moscow University of Public Administration;
  • St. Petersburg State University of Low Temperature and Food Technologies.

Training period

To master such a profession, a former student, after completing eleven grades, will have to study full-time for four years. Part-time, mixed and evening forms mean five years of study.

Disciplines included in the course of study

The future bachelor will definitely study the following subjects:

  • processes and devices;
  • automated control systems;
  • general technology;
  • heat and energy saving;
  • rheology;
  • biochemistry;
  • standardization;
  • microbiology;
  • metrology;
  • agricultural histology. animals.

Acquired skills

During the development of the bachelor's program, the school graduate will learn the following skills:

  • organization and implementation of quality control of raw materials and auxiliary materials, technological processes and production parameters;
  • calculation of raw material consumption, selection of its processing mode, ensuring environmental friendliness of the production process;
  • preparatory work preceding the certification procedure;
  • development, adaptation, development and implementation of new types of products and technologies;
  • organizational and managerial activities.

Job prospects by profession

A graduate of this field is a sought-after specialist. He can find a job in food production, performing various functions, from production to management. These can be processing enterprises - fish factories, dairies. Also, such workers are needed in agriculture, public catering points.

Where can a young specialist work:

Practice is especially important for this profession: most often, enterprises are ready to hire specialists who have worked for at least a year. In this case, you can count on a salary of 40 thousand in domestic currency.

Advantages of enrolling in a master's program

After completing the bachelor's program, you can continue your studies at the master's degree. This will be a real step towards professional heights. Because during training, students devote a lot of time to practice. She can take part in production by working in enterprises. The practice also consists of scientific and research activities.

As a result, upon completion of the master's program, they will have the necessary practical experience that turns them into valuable employees. A master's degree will also be able to apply for high management positions. Also within his competence will be research or teaching work.

There are many companies producing food products. Technologists at these enterprises control the food production process and invent technologies for creating high-quality and tasty food.

What does a technologist do?

Based on state standards, the technologist determines the procedure for performing work, ensures the availability of raw materials and equipment, and distributes labor responsibilities among personnel. During the production process, he strictly monitors the employees’ compliance with all instructions, checks the quality of the product, monitors the correctness of its packaging, labeling and storage. The technologist also deals with paperwork: he coordinates developed documents, draws up orders for raw materials and equipment.

Food technologies are differentiated by industry. To increase consumer demand for products, technologists create original recipes. If successful, the authority of the entire food enterprise and, of course, the specialist himself increases.

Food technologists work in bakeries, meat processing plants, dairies, confectioneries, pasta factories, canning factories, etc. The constant development of the food industry guarantees the employment of specialists from the Volga State Technical University.

Approved

by order of the Ministry of Education

and science of the Russian Federation

FEDERAL STATE EDUCATIONAL STANDARD

HIGHER EDUCATION - BACHELOR'S DEGREE IN THE DIRECTION OF PREPARATION

03/19/03 FOOD PRODUCTS OF ANIMAL ORIGIN

I. SCOPE OF APPLICATION

This federal state educational standard of higher education is a set of requirements mandatory for the implementation of basic professional educational programs of higher education - undergraduate programs in the field of study 03/19/03 Food products of animal origin (hereinafter referred to as the bachelor's program, field of study).

II. ABBREVIATIONS USED

The following abbreviations are used in this federal state educational standard:

OK - general cultural competencies;

OPK - general professional competencies;

PC - professional competencies;

FSES VO - federal state educational standard of higher education;

network form - a network form of implementation of educational programs.

III. CHARACTERISTICS OF THE DIRECTION OF TRAINING

3.1. Receiving education under a bachelor's degree program is permitted only in an educational organization of higher education (hereinafter referred to as the organization).

3.2. Bachelor's degree programs in organizations are carried out in full-time, part-time and part-time forms of study.

(as amended by Order of the Ministry of Education and Science of Russia dated 09.09.2015 N 999)

The volume of the bachelor's degree program is 240 credit units (hereinafter referred to as credits), regardless of the form of study used educational technologies, implementation of a bachelor's degree program using a network form, implementation of a bachelor's degree program according to an individual curriculum, including accelerated learning.

3.3. Duration of obtaining education under the bachelor's program:

full-time study, including vacations provided after passing the state final certification, regardless of the educational technologies used, is 4 years. The volume of a full-time bachelor's degree program implemented in one academic year is 60 credits;

in full-time or part-time forms of education, regardless of the educational technologies used, increases by no less than 6 months and no more than 1 year compared to the period of obtaining education in full-time education. The volume of a bachelor's degree program for one academic year in full-time or part-time forms of study cannot be more than 75 credits;

(as amended by Order of the Ministry of Education and Science of Russia dated 09.09.2015 N 999)

when studying according to an individual curriculum, regardless of the form of study, it is no more than the period for obtaining education established for the corresponding form of study, and when studying according to an individual plan for persons with disabilities, it can be increased at their request by no more than 1 year according to compared with the period of obtaining education for the corresponding form of training. The volume of a bachelor's degree program for one academic year when studying according to an individual plan, regardless of the form of study, cannot be more than 75 z.e.

The specific period for obtaining education and the volume of a bachelor's degree program implemented in one academic year, in full-time or part-time forms of study, as well as according to an individual plan, are determined by the organization independently within the time limits established by this paragraph.

(as amended by Order of the Ministry of Education and Science of Russia dated 09.09.2015 N 999)

3.4. When implementing a bachelor's degree program, an organization has the right to use e-learning and distance learning technologies.

When training people with disabilities, e-learning and distance educational technologies must provide for the possibility of receiving and transmitting information in forms accessible to them.

3.5. The implementation of a bachelor's degree program is possible using a network form.

3.6. Educational activities Bachelor's program is carried out on state language Russian Federation, unless otherwise determined by local normative act organizations.

IV. CHARACTERISTICS OF PROFESSIONAL ACTIVITY

GRADUATES WHO HAVE COMPLETED THE BACHELOR PROGRAM

4.1. The area of ​​professional activity of graduates who have completed the bachelor's program includes:

participation in the organization and conduct of technological processes;

Carrying out incoming quality control of raw materials and auxiliary materials, production control of semi-finished products;

participation in the development of technical documentation, monitoring product quality in accordance with the requirements of sanitary and veterinary standards and regulations;

monitoring compliance with environmental cleanliness of production processes;

participation in the development of new types of products and technologies in the field healthy eating population based scientific research;

participation in the preparation of design and technological documentation taking into account international experience;

processing and storage of food raw materials of animal origin at food enterprises;

operation of technological equipment of food enterprises;

development of recipes, technologies and regulatory documentation for the production of new food products;

organization of production and service at food enterprises.

4.2. The objects of professional activity of graduates who have mastered the bachelor's program are food enterprises, specialized workshops with food production functions, raw materials, semi-finished products and products of animal origin and aquatic organisms, processed products (recycled) and waste, food ingredients and additives, technological equipment, instruments, regulatory , design and technological documentation, sanitary, veterinary and construction codes and regulations, international standards, methods and means of quality control of raw materials, semi-finished and finished products, simple quality tools, quality systems, technological and technical databases, environmental and biological safety monitoring data food and environment.

4.3. Types of professional activities for which graduates who have completed the bachelor's program are prepared:

production and technological;

organizational and managerial;

scientific research;

design

When developing and implementing a bachelor's degree program, the organization focuses on the specific type(s) of professional activity for which the bachelor is preparing, based on the needs of the labor market, research and material and technical resources of the organization.

The undergraduate program is formed by the organization depending on the types educational activities and requirements for the results of mastering the educational program:

focused on research and (or) pedagogical type (types) of professional activity as the main (main) (hereinafter referred to as the academic bachelor's program);

focused on practice-oriented, applied type(s) of professional activity as the main(s) (hereinafter referred to as the applied bachelor's program).

4.4. A graduate who has completed a bachelor's program, in accordance with the type(s) of professional activity to which the bachelor's program is focused, must be ready to solve the following professional tasks:

participation in the development and implementation of technological processes;

participation in work on fine-tuning and mastering technological processes during preparation for the production of new products;

implementation of measures to ensure product quality;

organization of metrological support of technological processes, use of standard methods for quality control of manufactured products;

organization of workplaces, their technical equipment, selection and placement of technological equipment;

preparation of documents for obtaining permits for the operation of food enterprises;

participation in work on the introduction of new types of raw materials, modern technologies and food production, new technological equipment;

monitoring compliance with technological discipline;

selection and placement of technological equipment;

assessment of the impact of new technologies, new types of raw materials and technological equipment on the competitiveness of production products and the profitability of the enterprise;

assessment of the innovative potential of new products;

preparation of documentation on quality management of technological processes at production sites;

monitoring compliance with environmental safety of production;

drawing up technical documentation (work schedules, instructions, plans, estimates, requests for materials, equipment), as well as established reporting according to approved forms;

performing work on standardization and preparation for certification of technical means, systems, processes, equipment and materials;

preparation of initial data for the selection and justification of scientific, technical and organizational decisions based on economic decisions;

preparation of documentation for the creation of an enterprise quality management system;

carrying out organizational and planning calculations for the creation (reorganization) of production sites;

development of operational plans for primary production units;

organization of work on the use of advanced technologies for the production of food products from raw materials of animal origin;

managing the work of performing teams and ensuring labor safety;

participation in the development of operational plans for production teams;

motivation of production employees;

organization of professional training and certification of production employees;

study and analysis of scientific and technical information, domestic and foreign experience on the topic of research;

setting up and performing experiments according to a given method, analyzing the results;

conducting measurements and observations, writing descriptions of ongoing research, preparing data for reviews, reports and scientific publications;

drawing up a report on the completed task, participation in the implementation of research and development results;

project activities:

formation of project (program) goals, problem solving, criteria and indicators for achieving goals, building a structure of their relationships;

identifying priorities for solving problems, taking into account the moral aspects of activity;

development of generalized options for solving a problem, analysis of these options, forecasting consequences, finding compromise solutions in conditions of multi-criteria and uncertainty, planning project implementation;

carrying out work in the field of scientific and technical design activities;

development of procedures for performing work, plans for the placement of equipment, technical equipment and organization of workplaces, calculation of production capacity and equipment load;

participation in the development of technically sound time (production) standards, calculation of material cost standards (technical standards for the consumption of raw materials, semi-finished products, materials).

V. REQUIREMENTS FOR THE RESULTS OF MASTERING THE BACHELOR PROGRAM

5.1. As a result of mastering the bachelor's program, the graduate must develop general cultural, general professional and professional competencies.

5.2. A graduate who has completed a bachelor's program must have the following general cultural competencies:

the ability to use the foundations of philosophical knowledge to form a worldview position (OK-1);

ability to analyze the main stages and patterns historical development society for the formation of civic position (OK-2);

the ability to use the basics of economic knowledge in various fields of activity (OK-3);

the ability to use the basics of legal knowledge in various fields of activity (OK-4);

ability to communicate in oral and written forms in Russian and foreign languages ​​to solve problems of interpersonal and intercultural interaction (OK-5);

the ability to work in a team, tolerantly perceiving social, ethnic, religious and cultural differences (OK-6);

ability for self-organization and self-education (OK-7);

the ability to use methods and means of physical culture to ensure full-fledged social and professional activities (OK-8);

readiness to use basic methods to protect production personnel and the public from possible consequences accidents, disasters, natural disasters (OK-9).

5.3. A graduate who has completed a bachelor's program must have the following general professional competencies:

ability to solve standard problems of professional activity on the basis of information and bibliographic culture using information and communication technologies and taking into account basic requirements information security(OPK-1);

the ability to develop measures to improve technological processes for the production of food products for various purposes (OPK-2);

the ability to carry out technological quality control of finished products (OPK-3);

willingness to exploit different kinds technological equipment in accordance with safety requirements at food enterprises (OPK-4).

5.4. A graduate who has completed a bachelor's degree program must have professional competencies corresponding to the type(s) of professional activity that the bachelor's program is focused on:

production and technological activities:

the ability to use regulatory and technical documentation, regulations, veterinary norms and rules in the production process (PC-1);

the ability to implement basic safety measures in the event of emergency situations on heating, power equipment and other life support facilities of the enterprise (PC-2);

the ability to study scientific and technical information of domestic and foreign experience on the topic of research (PC-3);

the ability to apply metrological principles of instrumental measurements specific to a specific subject area (PC-4);

the ability to organize incoming quality control of raw materials and auxiliary materials, production control of semi-finished products, technological process parameters and quality control of finished products (PC-5);

the ability to process current production information, analyze the data obtained and use them in product quality management (PC-6);

the ability to justify the consumption rates of raw materials and auxiliary materials in the production of products (PC-7);

ability to develop regulatory and technical documentation, technical regulations (PC-8);

readiness to monitor compliance with environmental and biological safety of raw materials and finished products (PC-9);

readiness to master new types of technological equipment when changing technological process schemes, master new instrument techniques and new research methods (PC-10);

ability to organize technological process production of food products of animal origin (PC-11);

willingness to perform work in blue-collar professions (PC-12);

mastery of modern information technologies, willingness to use network computer technologies and databases in their subject area, application software packages to perform the necessary calculations (PC-13);

organizational and managerial activities:

willingness to evaluate the achievements of the global food market, conduct marketing research and offer new competitive products for development by manufacturers (PC-14);

the ability to organize the work of a small team of performers, plan the work of personnel and wage funds, conduct an analysis of the costs and results of the activities of production units (PC-15);

the ability to draw up production documentation (work schedules, instructions, requests for materials, equipment), as well as established reporting according to approved forms (PC-16);

readiness to carry out work on standardization and preparation of products for the conformity assessment procedure (PC-17);

the ability to carry out organizational planning calculations for the creation (reorganization) of production sites (PC-18);

the ability to develop operational plans for the work of primary production units (PC-19);

ability to search, select and use the latest achievements techniques and technologies in the field of production of food of animal origin (PC-20);

readiness to take the necessary safety measures in the event of an emergency emergency situations at enterprise life support facilities (PK-21);

the ability to make management decisions taking into account production conditions (PC-22);

knowledge of the principles of developing business plans for production and the basics of marketing (PC-23);

ability to organize the work of a structural unit (PK-24);

research activities:

willingness to use mathematical modeling of processes and objects based on standard computer-aided design and research packages (PC-25);

the ability to conduct experiments using a given method and analyze the results (PC-26);

the ability to measure, observe and write descriptions of ongoing research, summarize data for the preparation of reviews, reports and scientific publications, participate in the implementation of research and development results (PC-27);

the ability to organize the protection of intellectual property, research and development results as a trade secret of an enterprise (PC-28);

project activities:

the ability to formulate the goals of a project (program), solve problems, determine criteria and indicators for achieving goals, structure their relationship, determine priority solutions to problems, taking into account the moral aspects of activity (PC-29);

willingness to perform work in the field of scientific and technical design activities (PK-30);

the ability to develop the procedure for performing work, plans for the placement of equipment, technical equipment and organization of workplaces, calculate production capacity and equipment load, participate in the development of technically justified standards for time (production), calculate standards for material costs (technical standards for the consumption of raw materials, semi-finished products, materials) ( PC-31).

5.5. When developing a bachelor's program, all general cultural and general professional competencies, as well as professional competencies related to those types of professional activities that the bachelor's program is focused on, are included in the set of required results for mastering the bachelor's program.

5.6. When developing a bachelor's program, an organization has the right to supplement the set of competencies of graduates, taking into account the focus of the bachelor's program on specific areas of knowledge and (or) type(s) of activity.

5.7. When developing a bachelor's program, the organization sets the requirements for learning outcomes in individual disciplines (modules) and practices independently, taking into account the requirements of the corresponding exemplary basic educational programs.

VI. REQUIREMENTS FOR THE STRUCTURE OF THE BACHELOR PROGRAM

6.1. includes a mandatory part (basic) and a part formed by participants in educational relations (variable). This provides the opportunity to implement bachelor's degree programs with different focus (profile) of education within the same area of ​​training (hereinafter referred to as the focus (profile) of the program).

6.2. The undergraduate program consists of the following blocks:

Block 1 “Disciplines (modules)”, which includes disciplines (modules) related to the basic part of the program, and disciplines (modules) related to its variable part.

Block 2 “Practices”, which fully relates to the variable part of the program.

Block 3 “State final certification”, which fully relates to the basic part of the program and ends with the assignment of qualifications specified in the list of specialties and areas of higher education training, approved by the Ministry of Education and Science of the Russian Federation.

Bachelor's program structure

Bachelor's program structure

Scope of the bachelor's program in z.e.

academic bachelor's program

applied bachelor's program

Disciplines (modules)

Basic part

Variable part

Practices

Variable part

State final certification

Basic part

Scope of Bachelor's program

6.3. Disciplines (modules) related to the basic part of the bachelor's program are mandatory for the student to master, regardless of the focus (profile) of the bachelor's program that he is mastering. The set of disciplines (modules) related to the basic part of the undergraduate program is determined by the organization independently to the extent established by this Federal State Educational Standard for Higher Education, taking into account the corresponding approximate (exemplary) main educational program(s).

6.4. Disciplines (modules) in philosophy, history, foreign language, life safety are implemented within the framework of the basic part of Block 1 “Disciplines (modules)” of the undergraduate program. The volume, content and order of implementation of these disciplines (modules) are determined by the organization independently.

6.5. Disciplines (modules) according to physical culture and sports are implemented within the framework of:

the basic part of Block 1 "Disciplines (modules)" of the undergraduate program in the amount of at least 72 academic hours (2 credits) in full-time study;

elective disciplines (modules) in the amount of at least 328 academic hours. The specified academic hours are mandatory for mastering and are not converted into credit units.

Disciplines (modules) in physical culture and sports are implemented in the manner established by the organization. For disabled people and persons with limited health capabilities, the organization establishes a special procedure for mastering disciplines (modules) in physical education and sports, taking into account their health status.

6.6. Disciplines (modules) related to the variable part of the bachelor's program and practices determine the focus (profile) of the bachelor's program. The set of disciplines (modules) related to the variable part of the undergraduate program and practices are determined by the organization independently to the extent established by this Federal State Educational Standard for Higher Education. After the student selects the focus (profile) of the program, a set of relevant disciplines (modules) and practices becomes mandatory for the student to master.

6.7. Block 2 “Practices” includes educational and production practices, including pre-graduation practice.

Types of educational practice:

practice to obtain primary professional skills, including primary skills and skills in research activities.

Methods of conducting educational practice:

stationary;

away

Types of internship:

practice to gain professional skills and experience in professional activities (including technological practice);

research work.

Methods of conducting practical training:

stationary;

away

Pre-graduation practice is carried out to complete the final qualifying work and is mandatory.

When developing bachelor's degree programs, the organization selects types of practices depending on the type(s) of activity to which the bachelor's program is focused. The organization has the right to provide for other types of internships in the undergraduate program in addition to those established by this Federal State Educational Standard for Higher Education.

Educational and (or) practical training can be carried out in the structural divisions of the organization.

For persons with disabilities, the choice of practice sites should take into account their health status and accessibility requirements.

6.8. Block 3 “State Final Certification” includes the defense of the final qualifying work, including preparation for the defense procedure and the defense procedure, as well as preparation for and passing the state exam (if the organization included the state exam as part of the state final certification).

6.9. When developing a bachelor's degree program, students are provided with the opportunity to master elective disciplines (modules), including special conditions for people with disabilities and people with limited health capabilities, in the amount of at least 30 percent of the variable part of Block 1 "Disciplines (modules)."

6.10. The number of hours allocated for lecture-type classes as a whole for Block 1 “Disciplines (modules)” should be no more than 50 percent of the total number of classroom hours allocated for the implementation of this Block.

VII. REQUIREMENTS FOR IMPLEMENTATION CONDITIONS

BACHELOR PROGRAMS

7.1. System-wide requirements for the implementation of a bachelor's degree program.

7.1.1. The organization must have a material and technical base that complies with current fire safety rules and regulations and ensures the conduct of all types of disciplinary and interdisciplinary training, practical and research work of students provided for by the curriculum.

7.1.2. Each student during the entire period of study must be provided with individual unlimited access to one or more electronic library systems (electronic libraries) and to the organization’s electronic information and educational environment. Electronic library system ( digital library) and the electronic information and educational environment must provide the student with access from any point where there is access to the information and telecommunications network “Internet” (hereinafter referred to as the “Internet”), both on the territory of the organization and outside it.

The electronic information and educational environment of the organization must provide:

access to curricula, work programs of disciplines (modules), practices, publications of electronic library systems and electronic educational resources specified in the work programs;

recording the progress of the educational process, the results of intermediate certification and the results of mastering the undergraduate program;

conducting all types of classes, procedures for assessing learning outcomes, the implementation of which is provided for using e-learning, distance educational technologies;

formation of a student’s electronic portfolio, including the preservation of the student’s work, reviews and evaluations of these works by any participants in the educational process;

interaction between participants in the educational process, including synchronous and (or) asynchronous interaction via the Internet.

The functioning of the electronic information and educational environment is ensured by the appropriate means of information and communication technologies and the qualifications of the workers who use and support it. The functioning of the electronic information and educational environment must comply with the legislation of the Russian Federation.

7.1.3. In the case of implementing a bachelor's degree program in an online form, the requirements for the implementation of a bachelor's degree program must be provided by a set of resources of material, technical, educational and methodological support provided by organizations participating in the implementation of a bachelor's degree program in an online form.

7.1.4. In the case of the implementation of a bachelor's degree program in departments established in accordance with the established procedure in other organizations or other structural divisions of the organization, the requirements for the implementation of a bachelor's degree program must be ensured by the totality of the resources of these organizations.

7.1.5. The qualifications of management and scientific and pedagogical employees of the organization must correspond to the qualification characteristics established in the Unified Qualification Directory of Positions of Managers, Specialists and Employees, section "Qualification Characteristics of Positions of Managers and Specialists of Higher Professional and Additional Professional Education", approved by order of the Ministry of Health and Social Development of the Russian Federation dated January 11, 2011 N 1n (registered by the Ministry of Justice of the Russian Federation on March 23, 2011, registration N 20237), and professional standards (if any).

7.1.6. The share of full-time scientific and pedagogical workers (in rates reduced to integer values) must be at least 50 percent of the total number of scientific and pedagogical workers of the organization.

7.1.7. In an organization implementing bachelor's degree programs, the average annual amount of funding for scientific research per one scientific and pedagogical worker (in rates reduced to integer values) must be no less than the value of a similar indicator for monitoring the education system, approved by the Ministry of Education and Science of the Russian Federation.

7.2. Requirements for personnel conditions for the implementation of a bachelor's degree program.

7.2.1. The implementation of the bachelor's degree program is ensured by the management and scientific-pedagogical employees of the organization, as well as by persons involved in the implementation of the bachelor's degree program under the terms of a civil law contract.

7.2.2. The share of scientific and pedagogical workers (in terms of rates reduced to integer values) with an education corresponding to the profile of the taught discipline (module) in the total number of scientific and pedagogical workers implementing the undergraduate program must be at least 70 percent.

7.2.3. The share of scientific and pedagogical workers (in terms of rates converted to integer values) who have an academic degree (including an academic degree awarded abroad and recognized in the Russian Federation) and (or) an academic title (including an academic title received abroad and recognized in the Russian Federation), the total number of scientific and pedagogical workers implementing the undergraduate program must be at least 70 percent.

7.2.4. The share of employees (in terms of rates reduced to integer values) from among the managers and employees of organizations whose activities are related to the focus (profile) of the bachelor's degree program being implemented (with at least 3 years of work experience in this professional field), in the total number of employees implementing the bachelor's degree program , must be at least 5 percent.

7.3. Requirements for material, technical, educational and methodological support of the undergraduate program.

7.3.1. Special premises should be classrooms for conducting lecture-type classes, seminar-type classes, course design (execution coursework), group and individual consultations, ongoing monitoring and intermediate certification, as well as premises for independent work and premises for storage and preventative maintenance of educational equipment. Special premises must be equipped with specialized furniture and technical training aids used for presentation educational information large audience.

To conduct lecture-type classes, sets of demonstration equipment and educational visual aids are offered, providing thematic illustrations corresponding to the sample programs of disciplines (modules), working curriculum disciplines (modules).

The list of logistics necessary for the implementation of a bachelor's degree program includes laboratories equipped with laboratory equipment, depending on the degree of complexity. Specific requirements for material, technical, educational and methodological support are determined in the approximate basic educational programs.

Premises for independent work of students must be equipped with computer equipment with the ability to connect to the Internet and provide access to the electronic information and educational environment of the organization.

In the case of using e-learning and distance learning technologies, it is possible to replace specially equipped premises with their virtual counterparts, allowing students to master the skills required by their professional activities.

If the organization does not use an electronic library system (electronic library), the library collection must be equipped with printed publications at the rate of at least 50 copies of each edition of the basic literature listed in the work programs of disciplines (modules), practices, and at least 25 copies of additional literature per 100 students.

7.3.2. The organization must be provided with the necessary set of licenses software(the composition is determined in the work programs of disciplines (modules) and is subject to annual updating).

7.3.3. Electronic library systems (electronic library) and electronic information and educational environment must provide simultaneous access to at least 25 percent of students in the undergraduate program.

7.3.4. Students must be provided with access (remote access), including in the case of the use of e-learning, distance educational technologies, to modern professional databases and information reference systems, the composition of which is determined in the work programs of disciplines (modules) and is subject to annual updating.

7.3.5. Students with disabilities should be provided with printed and (or) electronic educational resources in forms adapted to their health limitations.

7.4. Requirements for financial conditions for the implementation of a bachelor's degree program.

7.4.1. Financial support for the implementation of a bachelor's degree program must be carried out in an amount not lower than the basic standard costs established by the Ministry of Education and Science of the Russian Federation for the provision of public services in the field of education for a given level of education and field of study, taking into account correction factors that take into account the specifics of educational programs in accordance with the Methodology for determining standard costs for the provision of public services for the implementation of state accredited educational programs of higher education in specialties and areas of training, approved by order of the Ministry of Education and Science of the Russian Federation dated August 2, 2013 N 638 (registered by the Ministry of Justice of the Russian Federation on September 16, 2013, registration N 29967).