Міжпредметні зв’язки як засіб реалізації принципу фундаменталізації в процесі формування професійної компетентності техніків ─ технологів виробництва харчової продукції
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2015
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У статті визначено сутність принципу фундаменталізації у широкому та вузькому сенсі та визначено його значення у процесі професійної підготовки техніків-технологів виробництва харчової продукції. Розкрито значення міжпредметних зв’язків між фундаментальними природничими та фаховими дисциплінами у процесі формування професійної компетентності майбутніх спеціалістів, а також теоретично обґрунтовано можливості міжпредметної інтеграції в процесі вивчення природничих дисциплін. Перспективи подальших досліджень полягають у розробці методик, застосуванні методів і засобів для практичної реалізації принципу міжпредметних зв’язків.
The article deals with the essence of the fundamentalization principle in its wide and narrow sense, defines its importance in the training process of technicians and technologists of food production. We emphasized that formation of professional disciplines’ knowledge is based on the process of deep fundamental training, but it does not mean total mechanical extension of knowledge of natural disciplines, the process of fundamentalization involves the selection of general principles, basic knowledge that allows to form student’s coherent worldview scientific system; the establishment of such pedagogical conditions, the usage of such methods which allow students to orientate freely in the field of required knowledge, the ability to single out the most important things for further usage in their professional activity and the capability to perform different social functions connected with industrial activity. The necessity of professional orientation of natural disciplines (chemical, biological, fundamentals of ecology) which is realized through cross-curriculum links has been proved. The importance of cross-curriculum links between fundamental natural and professional disciplines in the process of professional competence formation of a future specialist has been revealed. Cross-curriculum links as a means of implementing the principle of fundamentalization is considered in this study as a pedagogical condition of forming of professional competence of the technologist of food production. On the basis of curriculum, studying and working syllabus, the content of textbooks and studying aids on fundamental and professional disciplines of the specialty 5.05170101“Food Production” analysis, the possibility of cross-curriculum integration in the process of natural disciplines studying was theoretically grounded. The perspectives of further researches lie in the developing methodology, usage of methods and means for the practical realization of the principle of cross-curriculum links as a means of integrated system of professional knowledge and skills, scientific outlook, development of intellectual abilities and professional creative activities of technicians and technologists of food production.
The article deals with the essence of the fundamentalization principle in its wide and narrow sense, defines its importance in the training process of technicians and technologists of food production. We emphasized that formation of professional disciplines’ knowledge is based on the process of deep fundamental training, but it does not mean total mechanical extension of knowledge of natural disciplines, the process of fundamentalization involves the selection of general principles, basic knowledge that allows to form student’s coherent worldview scientific system; the establishment of such pedagogical conditions, the usage of such methods which allow students to orientate freely in the field of required knowledge, the ability to single out the most important things for further usage in their professional activity and the capability to perform different social functions connected with industrial activity. The necessity of professional orientation of natural disciplines (chemical, biological, fundamentals of ecology) which is realized through cross-curriculum links has been proved. The importance of cross-curriculum links between fundamental natural and professional disciplines in the process of professional competence formation of a future specialist has been revealed. Cross-curriculum links as a means of implementing the principle of fundamentalization is considered in this study as a pedagogical condition of forming of professional competence of the technologist of food production. On the basis of curriculum, studying and working syllabus, the content of textbooks and studying aids on fundamental and professional disciplines of the specialty 5.05170101“Food Production” analysis, the possibility of cross-curriculum integration in the process of natural disciplines studying was theoretically grounded. The perspectives of further researches lie in the developing methodology, usage of methods and means for the practical realization of the principle of cross-curriculum links as a means of integrated system of professional knowledge and skills, scientific outlook, development of intellectual abilities and professional creative activities of technicians and technologists of food production.
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фундаменталізація, професійне спрямування, міжпредметні зв’язки, природничі дисципліни, фахові дисципліни, професійна компетентність, fundamentalization, professional orientation, cross-curriculum linksnatural disciplines, professional disciplines, professional competence
Бібліографічний опис
Мельник, О. Ф. Міжпредметні зв’язки як засіб реалізації принципу фундаменталізації в процесі формування професійної компетентності техніків ─ технологів виробництва харчової продукції [Текст] / О. Ф. Мельник // Педагогічні науки: теорія, історія, інноваційні технології : науковий журнал / МОН України, Сумський держ. пед. ун-т ім. А. С. Макаренка ; [редкол.: А. А. Сбруєва, О. Є. Антонова, Дж. Бішоп та ін.]. – Суми : СумДПУ ім. А. С. Макаренка, 2015. – № 8 (52). – С. 153–164.