Maiatina N. The formation of readiness for professional self-realization of future technicians-technologists in the field of food technology in colleges

The pedagogical conditions of formation of readiness for professional self-realization of future technicians-technologists of food industry in colleges were determined, theoretically grounded and experimentally tested, such as: formation in future technicians-technologists of food industry of motivation for professional self-realization on the basis of subject-subject interaction; expansion of the content of the curriculum through the integration of acmeological and competency approaches in the educational process in colleges; integration of future technologists of food industry into the profession through gaining experience of professional self-realization in extra-curricular work and during training and production practice. The basic structural components of the readiness for professional self-realization of future technicians-technologists of food industry were distinguished. The components, criteria and levels of readiness for professional self-realization of future college food technologists have been determined. The model of formation of the readiness of future technicians-technologists of food industry for professional self-realization was designed. The meaningful content of the following concepts was specified: “readiness for professional self-realization of future technicians-technologists of food industry” and “formation of readiness for professional self-realization of future technicians-technologists of food industry”.