Turytsya O. "Formation of the professional competence by future food production technologists based on the integration approach in colleges"

One of the directions to improve the professional training of the future food production technologists in the system of higher education in accordance with the requirements of the labour market is the integration of content, forms and methods of training, which contributes to the formation of the professional competence of culinary specialists on the basis of an integrated approach to the study of chemical and technological disciplines. The object of the research is the professional training of future food production technologists in the institutions of higher education. The subject of the study is maintenance, forms and methods for the formation of professional competence of future food production technologists on the basis of an integrated approach to the study of the chemical and technological disciplines in the colleges. In the dissertation on the basis of the analysis of scientific literary sources the theoretical and methodological principles of the formation of professional competence of future food production technologists based on the principles of integrated approach were substantiated and the state of research of the problem on the subject of research was determined; the integrated model of formation of professional competence of future food production technologists based on the integrated approach and methodical principles of its introduction in the higher in the institutions of higher education of accreditation is developed and substantiated; the pedagogical conditions of formation of the professional competence of the future specialists on the basis of the integrated approach to the study of chemical and technological disciplines in the colleges of the food profile are determined; on the example of the study of chemical and technological disciplines, the effectiveness of the proposed model was tested experimentally and the methodical recommendations for its implementation in the educational process of the colleges of the food industry were developed. The scientific novelty and theoretical significance of the research is that for the first time:  the model of formation of the professional competence of the future food production technologists on the principles of an integrated approach in colleges is developed and implemented, the components of which are: purpose; methodological approaches; components of professional competence of the future culinary specialists; stages; general and specific methodological principles; methods, means, technologies of integrated training; forms of integrated training organization; levels of formation of the professional competence; criteria; pedagogical conditions; result.  it is determined that the formation of professional competence of future food production technologists on the basis of an integrated approach in colleges provides a number of pedagogical conditions: 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 future food production technologists;  it is specified of the criterions, indexes and level of formation of the professional competence of the food production future technologists has been deepened on the basis of an integrated approach;  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»;  maintenance the content of chemical and technological disciplines, forms and methods of the formation of the professional competence of the future food production technologists on the basis of an integrated approach. The practical significance of the results obtained 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 the higher in the institutions of higher education in colleges. Key words: integrated approach, technologies of food production, college, professional competence, model of formation of professional competence of future technologists.