Melko M. Developing Creative Potential in Future Pastry Chefs in the Process of Professional Training.

The dissertation analyzes modern approaches to professional training of future pastry chefs and proposes relevant ways of improving it, in particular, certain pedagogical conditions and methodology of developing professional and creative potential in these specialists in professional (vocational) education institutions.The analysis of the current conditions and trends in the development of the restaurant industry shows the realities of its development and identifies the social and economic factors justifying the need to update professional (vocational) education a highlight relevant requirements for professional training of pastry chefs as competitive qualified workers. The practical value of the obtained results includes the elaboration and implementation of relevant educational and methodical support in the educational process of professional (vocational) education institutions: methodological recommendations, titled Innovative Forms of Creative Development of Future Culinary Specialists in the Process of Professional Training”, “Ukrainian Varenyk as a Symbol of Family Cuisine”, “Brain Ring Game for Cooks”; the textbook, titled “The Collection of Technical Documentation”; programmes of the club “The Culinary World”; media libraries of presentations, such as “Creative Establishments of the World Restaurant Industry”, “Creative Establishments of Ukraine’s Restaurant Industry”, “The Ukrainian Varenyk as a Symbol of Family Cuisine Festival”, “The Salo Festival”, “Molecular Cuisine as an Innovative Culinary Field”, “The Evolution of Methods and Devices for Heat Processing of Food”, “The Five World Food Trends of the Future”