KEY COMPONENTS OF PROFESSIONAL COMPETENCE OF FUTURE SPECIALISTS-TECHNOLOGISTS FOOD INDUSTRY
Journal Title: Международный научный журнал "Интернаука" - Year 2017, Vol 1, Issue 1
Abstract
The article analyzes the problems of transition to a competence-based approach in the preparation of bachelors of the food industry in the pedagogical theory and practice. By monitoring studies that reveal the content of the professional competence of future professionals. Grounded structure of professional competence in the context of engineering and teacher education.
Authors and Affiliations
Irina Filimonova
Keywords
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