PROBLEM OF PREPARING FOOD-RELATED BACHELORS FOR PRODUCTION AND TECHNOLOGICAL ACTIVITIES IN HIGHER PEDAGOGICAL UNIVERSITIES

Abstract

The article is devoted to the problem of preparing food-related bachelors for production and technological activities in higher pedagogical universities. The purpose of the article is to study the problems of food technology bachelors for production and technological activities in pedagogical universities.The author analyzes the scientific works of native and foreign researchers’ on the problems of the formation of future bachelors’ professional competence in vocational training. These articles prove the dependence of the practical activity of the specialists on the profession requirements.Researchers talk about the need to update the training of teaching staff in accordance with modern requirements of the labor market. The main requirement is the preparation of future specialists for work in specific production conditions. In addition, scientific works demonstrate the need to clarify the essence of the preparation of applicants for this educational degree.The author pays special attention to approaches to determining the content, forms, methods and means of forming the production and technological training of food technology bachelors.He offers his vision for systematizing the scientific native and foreign researchers’ works on the problems of preparing future specialists for vocational education. He is taking into account the current state and prospects of improving the quality of future food-related bachelors’ preparation at higher pedagogical educational universities.Тhe author considers vocational training of students at different levels of education. Тraining experience for the food industry is important for building training programs for educational engineers. Тhe author draws attention to the insufficient degree of knowledge of this problem. Finally, research findings are important for higher education reform.