Olha Dzhoha. Basic and Semantic Nature of Food Science Bachelorâ€™s Production and Technological Training in Pedagogical Institutions of Higher Education
Submitted on: Jan 22, 2021, 07:04:55
Social Sciences / Education / Technology
Description: The article deals with content, semantic and basic nature of key concepts of the study. Having analyzed the current legislation, encyclopedic editions and scientific works of Ukrainian and foreign researchers that explain the following key definitions: âE˜professional educationâE™, âE˜food technology bachelorâE™, âE˜food technologiesâE™, the authorial determining of the concept âE˜food science bachelorâE™s production and technological training in pedagogical institutions of higher educationâE™ has been identified. The specific features of food technologies bachelorâE™s production and technological training in pedagogical institutions of higher education have been demonstrated: integrative nature (coordination of pedagogical and technical knowledge, methods of theoretical and manufacturing training), poly variable feature (training to teach the series of specific courses), flexibility (constant change of content in accordance with labour market requirements for the teachers of the appropriate specialty) and poly functional nature (training to perform traditional pedagogical, as well as specific work types that are distinctive for a teacher of vocational training). The article characterizes production and technological competence as a leading competence in the structure of food technologies bachelorâE™s professional competence. Key words: engineer-teacher, food technologies bachelor, vocational training, production and technological activity, institutions of higher education, teacher of vocatioonal training.
The Library of Congress (USA) reference page : http://lccn.loc.gov/cn2013300046.
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