CASE TECHNOLOGY APPLICATION IN THE PREPARATION OF FUTURE MASTERS OF RESTAURANT SERVICE
Journal Title: Науковий вісник Льотної академії. Серія: Педагогічні науки - Year 2018, Vol 4, Issue 4
Abstract
The essence of the concept "case-technology" is explained in the article. The theoretical analysis of psychological and pedagogical and methodological literature concerning the effectiveness of the use of cases in the educational process of the higher vocational school regarding the professional practice of future masters of restaurant services has been developed. According to the results of the research, it was determined that the essence of the case consists in the fact that future masters of restaurant services are offered to realize the real professional situation, the description of which at the same time reflects not only some practical problem, but also actualizes a certain complex of knowledge that must be learnt in order to solve it. Case is an essential and flexible pedagogical resource, the characteristic feature of which is the ability to predict the search for answers to problem issues. According to the main characteristics of the cases, a number of classifications of this pedagogical method are given. They can be based on the plot, the time sequence of the material, the way it is presented, the subject, the level of the sources influence, the availability of applications and content, etc. It has been established that a case is an instrument that enables the future masters of restaurant services to apply the theoretical knowledge and solve the practical problems, aids the development of independent thinking, the ability to listen and take into account an alternative point of view and reasonably express their own. With the help of cases you can create the conditions under which future specialists in the restaurant business learn to work in the team, pairs of variable composition, to find the most rational solution to the task. Cases activate future masters of restaurant services, develop their analytical and communicative skills, and form professional competence. Particular examples of study application cases are given while mastering the content of the subjects of professional-theoretical training by the future masters of restaurant services. It is justified that the formation of professional competence of the future master of restaurant services is more productive if educational cases are taken into account and implemented in the educational process of the higher vocational school.
Authors and Affiliations
Olena ZAMFERESKO
Keywords
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