FORMATION OF THE FUTURE ENGINEERS-EDUCATORS’ IN THE FIELD OF FOOD TECHNOLOGIES READINESS FOR A PROFESSIONAL ACTIVITY ON THE BASIS OF COMPETENCE-CREATIVE APPROACH
The problem of forming the professional activity of future engineers-teachers in the sphere of food technologies is investigated in the article in conditions of the higher education reforming. The professional functions and features of competence-and-creative approach realization are considered in the conditions of vocational preparation of these experts. The need of introduction of competence-and-creative approach is proved; it is an effective remedy that increases the preparatory level of an engineer-teacher in the sphere of food technologies. The functions of competence-and-creative approach in the preparation of future engineers-teachers are found out and described, there are namely: methodological, analytical, and educational. The author is accented a manifestation of competence and creativity of the personality and also process of competences’ formation that necessary for future expert – cognitive, creative, organizational and activity, provides for creation special conditions in the system of vocational preparation. For this purpose it is necessary to create real opportunities for the free choice by students of educational tasks and ways of their performance, to stimulate their aspiration to the non-standard solution of informative tasks. The conclusion is drawn that a competence-and-creative approach in training provides not only structuring the studied material in a special way and its representation in the form of intellectual tasks, and unites in itself various technologies (game, realization of resources, problem). The priority directions of a research of the specifi ed problem are specifi ed.
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