Структура інноваційного змісту творчої професійної підготовки майбутніх інженерів-технологів харчової галузі
Дата
2014
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
У статті визначено основні стратегії формування інноваційного змісту творчої професійної підготовки майбутніх інженерів-технологів харчової галузі. Встановлено дві складові змісту професійної підготовки майбутніх інженерів-технологів, зокрема репродуктивну та продуктивну (творчу) частини змісту навчання. Розроблено структуру інноваційного змісту професійної підготовки майбутніх інженерів-технологів харчової галузі до творчої виробничої діяльності, яка складається із системи критеріїв та параметрів розробки та вдосконалення об’єктів харчової галузі, прийомів і методів розв’язання творчих задач, інноваційних об’єктів харчової галузі.
In the article the basic strategy of forming of innovative creative content of future engineers of food industry training. Two components of the content of future engineers training ate defined: reproductive and productive parts of the content. Reproductive part of the content requires the assimilation of existing professional experience in the first phase of training. In the future, there should be a transition to a productive part of the content of future engineers of food industry training. Productive part of the content of future specialists training may be a heuristic approach. A distinctive feature of this study is that the full extent of the training content is not set by the teacher. Each student designs and creates a learning content. Content heuristic learning is created by students during their study as a result of which they continuously generate ideas. The student forms a system of creative professional activity if an educational creativity creates innovation projects. It was established that the productive part of training content should reflect a professional artistic career of food industry engineer. The main feature of this activity is to solve problem situations that arise at the workplace. The structure of the innovative content of training of future engineers of food industry to creative production activities, which includes of a system of criteria and parameters of development and improvement of food products, technologies and tools, techniques and methods to solve creative problems, innovative facilities of food industry. Based on the analysis of production problems and objectives it have been developed and adapted the system of specific heuristic methods of development and improvement of food products, technologies and equipment, one of the components of the content of future engineers of food industry training in creative activities . Two directions of innovative content forming, development and improvement of facilities of the food industry are distinguished. In the first destination for accommodation can be offered a new assignment and use, as well as new options, features and properties. The second direction of the object can be a modified structure (composition, structure, design) as well as the principles and mechanisms of functioning. Improvement and development of facilities in accordance with established food business areas create innovative content of training future engineers to creativity.
In the article the basic strategy of forming of innovative creative content of future engineers of food industry training. Two components of the content of future engineers training ate defined: reproductive and productive parts of the content. Reproductive part of the content requires the assimilation of existing professional experience in the first phase of training. In the future, there should be a transition to a productive part of the content of future engineers of food industry training. Productive part of the content of future specialists training may be a heuristic approach. A distinctive feature of this study is that the full extent of the training content is not set by the teacher. Each student designs and creates a learning content. Content heuristic learning is created by students during their study as a result of which they continuously generate ideas. The student forms a system of creative professional activity if an educational creativity creates innovation projects. It was established that the productive part of training content should reflect a professional artistic career of food industry engineer. The main feature of this activity is to solve problem situations that arise at the workplace. The structure of the innovative content of training of future engineers of food industry to creative production activities, which includes of a system of criteria and parameters of development and improvement of food products, technologies and tools, techniques and methods to solve creative problems, innovative facilities of food industry. Based on the analysis of production problems and objectives it have been developed and adapted the system of specific heuristic methods of development and improvement of food products, technologies and equipment, one of the components of the content of future engineers of food industry training in creative activities . Two directions of innovative content forming, development and improvement of facilities of the food industry are distinguished. In the first destination for accommodation can be offered a new assignment and use, as well as new options, features and properties. The second direction of the object can be a modified structure (composition, structure, design) as well as the principles and mechanisms of functioning. Improvement and development of facilities in accordance with established food business areas create innovative content of training future engineers to creativity.
Опис
Ключові слова
зміст освіти, репродуктивна та продуктивна частини змісту навчання, система критеріїв і параметрів, прийоми й методи розв’язання творчих задач, інноваційні об’єкти харчової галузі, educational content, reproductive and productive part of the training content, system of criteria and parameters, techniques and methods of solving creative problems, innovative objects of food industry
Бібліографічний опис
Лазарєва, Т. А. Структура інноваційного змісту творчої професійної підготовки майбутніх інженерів-технологів харчової галузі [Текст] / Т. А. Лазарєва // Педагогічні науки: теорія, історія, інноваційні технології : науковий журнал / Міністерство освіти і науки України, Сумський державний університет імені А. С. Макаренка ; редкол.: А. А. Сбруєва, О. Є. Антонова, Дж. Бішоп та ін. – Суми : СумДПУ імені А. С. Макаренка, 2014. – № 3 (37). – С. 143–150.