The development of secondary and primary commercial education in the food processing industries in Russia in the second half of the 19th  early 20th centuries

Abstract

Background. To understand the development of education in the food processing industries in Russia in the second half of the 19th  early 20th centuries the problem of studying the historical regularity of the origin and development of secondary and primary commercial education in the food processing industries in Russia is an essential element. The research is based on legal, social, scientific and technological aspects that influenced the introduction of special subjects and the transformation of curricula in commercial education. Comparative analysis between the different educational curricula against the background of the problem of “multidisciplinary” is an urgent factor in the development of modern education. The purpose of this work is a historical reconstruction of the development of secondary and primary commercial education in food processing. Materials and methods. The main documents for this study were materials on commercial education of the Ministry of Finance, as well as legal acts of Russian legislation and materials from departments of the Ministry of Trade and Industry. The methodological basic of this research was based both on the principles of general scientific as well as historical methods of research. Along with the mentioned methods, the problematic, chronological, analytical, historicalstatistical and comparative methods were actively used. Results. During writing of this article, the main goal was beign solved – generalize experience of development of secondary and primary commercial education in food processing in post-reformat period and in the period of development of industrial capitalism in Russia for its application in the modern conditions. Conclusions. The study revealed that at the end of 19th – beginning of 20th centuries in secondary and primary commercial education there was a system of education which only partially met the requirements of all brunch educational specialization in food processing industry. The gap in professional-technical sectoral education among the specialist of intermediate level (technics, masters, workers) in the post-reform period and especially at the beginning of 20th century was refilled at the cost of other specialized industrial intermediate and elementary training facilities.

Keywords

• commercial secondary and elementary education
• training programs
• practical lessons
• special subject course
• commodity research programs