RATIONALE FOR BACHELORS’ QUALIFICATIONS IN NUTRITION TECHNOLOGY THROUGH THE FUNCTIONS OF ACTIVITY AND POSSIBLE FIELD OF EMPLOYMENT

Abstract

The article is devoted to the problem of nutrition-related bachelors’ professional training in pedagogical higher education institutions.The author draws attention to the direct dependence of the successful implementation of future teachers’ professional activities on the content and organization of their professional training in educational institutions. In recent years, a significant difference has been formed between the requirements for the teachers’ production and technological activities in practical training at vocational schools and the practical results of graduate students’ production and technological activities at higher educational institutions.The purpose of the article is to study the substantiation of vocational training teacher qualification through the functions of his/her activity in the field of employment.The author analyzes the components of educational programs for the preparation of bachelors of vocational education in nutrition profile, higher education standards, and scientific works. Moreover, she discovers differences in the formulation of qualifications by specialization.The author notes that the justification of the qualification is complicated by the absence of some legislative acts under development and proposes her own solution to the situation. According to the author, it is necessary to expand the specialization of teachers of vocational education, which will improve the quality of educational services by the new requirements of the time.