PEDAGOGICAL MODELING OF PRACTICAL PREPARATION OF FUTURE TECHNICIANS-TECHNOLOGISTS IN SPECIALTY «PRODUCTION OF BREAD, CONFECTIONERY, PASTA AND FOOD CONCENTRATES»

Abstract

The practical ability of future technologists, specializing in the production of bread, confectionery, pasta and food concentrates, to professional activity is the leading criterion for the quality of their professional preparedness at food industry colleges, as well as one of the main results of their comprehensive readiness for future activities as subjects objects of professional activity. The basis of their practical abilities are practical skills and abilities of various kinds - subject-subject and subject-object. They are formed in the process of receiving vocational education in the food industry colleges, determine their preparedness for professional activity, as well as attitude and motivation to it. It is proved that pedagogical modeling is a pedagogical method of creating pedagogical models by reflecting the main characteristics of a particular pedagogical system as a pedagogical phenomenon in a specially created object - in a pedagogical model in the form of a mental representation of the implementation of a certain pedagogical event, adequately reflects the subject of pedagogical reality, including. practical training of future technologists. It is shown that pedagogical modeling of their practical training in colleges makes it possible to logically substantiate its target, methodological, substantive, subject-subject and methodical sequence by establishing links and interrelations between the main components of their professional training - theoretical and practical, providing this process with professional orientation. It was emphasized that the qualitative organization of their practical training is promoted by a structuralfunctional model, which is justified taking into account the basic principles of pedagogical modeling and consists of a target-methodological, informative, subject-subject, activity and effective components.