Формування професійної компетентності майбутніх технологів харчових виробництв на засадах інтегрованого підходу в коледжах

Abstract

У дисертації обґрунтовано теоретико-методологічні аспекти формування професійної компетентності майбутніх технологів харчових виробництв на засадах інтегрованого підходу та з’ясовано стан дослідженості проблеми. Розроблено і обґрунтовано модель формування професійної компетентності майбутніх технологів харчових виробництв на засадах інтегрованого підходу та методику її впровадження у коледжах Зміст, форми та методи формування професійної компетентності майбутніх технологів харчових виробництв на засадах інтегрованого підходу впроваджено у практику коледжів харчового профілю. На прикладі вивчення хімічних і технологічних дисциплін експериментально перевірено ефективність запропонованої моделі та розроблено методичні рекомендації щодо її впровадження в освітній процес коледжів харчового профілю.

В диссертации обоснованы теоретико-методологические основы формирования профессиональной компетентности будущих технологов пищевых производств на основании интегрированного подхода и выяснено состояние исследованности проблемы. Разработана и обоснована модель формирования профессиональной компетентности будущих технологов пищевых производств на основании интегрированного подхода и методика ее внедрения в колледжах. Содержание, формы и методы формирования профессиональной компетентности будущих технологов пищевых производств на основании интегрированного подхода внедрены в практику колледжей пищевого профиля. На примере изучения химических и технологических дисциплин экспериментально проверена эффективность предложенной модели и разработаны методические рекомендации ее внедрения в учебный процесс колледжей пищевого профиля.

In the dissertation on the basis of philosophical, psychological and pedagogic literature interpretation of row of concepts is offered («professional competence of future food production technologists», «integrated approach to the formation of professional competence of future food production technologists» was found out). We understand integral approach to the formation of future specialists professional competencies as approach which helps to integrate students learning during chemical and technological discipline learning, due to this fact the level of their professional knowledge, skills, talents, professional experience gives high level of professional and intellectual development. We comprehend professional competence of the future culinary specialists on the basis of integral approach as integrative personal characteristics, which has personal qualities, professional knowledge, skills, professional experience, that provide readiness of future specialist to professional activity. We created and proved the model of formation of the professional competence of the future food production technologists on the principles of the integrated approach in colleges is developed and implemented. The components of which are: 1) purpose; 2) methodological approaches; 3) components of professional competence of the future culinary specialists; 4) stages; 5) general and specific methodological principles; 6) methods, means, technologies of integrated training; 7) forms of integrated training organization; 8) levels of formation of the professional competence; 9) criteria; 10) pedagogical conditions. In the structure of professional competence of future food culinary specialists we separated three components: motivational, cognitive, process actionable. It specified the notion of criteria and levels of formation of the professional competencies for the future culinary specialists on the basis of integral approach. It was determined within three criteria (value-motivational, informational content, actionable) such levels of professional competencies of future culinary specialists: high (artistic), good enough (reconstructive), medium (reproductive-reconstructive); low (reproductive). Process of formation of students professional competencies during the chemical and technological disciplines learning in the college consists of three stages: (preparation, basic, final). In the dissertation it is determined and explained and experimentally proven pedagogical conditions of formation of the professional competence of the future food production technologists on the principles of an integrated approach in colleges: 1) motivation of educational activity of the students in the conditions of integrated training; 2) integration of maintenance of chemical disciplines, taking into account the peculiarities of the preparation of future food production technologists; 3) cooperation of teachers of the cyclic commissions of chemical and technological disciplines; 4) introduction of a training and methodical complex for the formation of professional competence of the future food production technologists. Further development took the theoretical and methodological aspects of future culinary specialists’ preparation on the basis of an integrated approach in colleges (for example, the study of chemical and technological disciplines). The practical significance of the obtained results is that the content, forms and methods of the formation of the professional competence of the future food production technologists on the basis of an integrated approach is embodied in the practice of the colleges of the food profile. According to the results of the research, the educational and methodical complex was developed and implemented, which ensures the formation of the basis of professional competence of the future culinary specialists on the basis of an integrated approach during the study of chemical and technological disciplines. Research materials can be used by the scientists and educators in the training of future culinary specialists in colleges.