Criteria for Assessing the Practical Preparedness of the Future Technologist-Technician in the Specialty “Production of Bread, Confectionary, Pasta and Food Concentrates” at the Food Industry College

The article substantiates the criteria for evaluating the practical preparedness of future technicians-technologists in the specialty "Production of bread, confectionary, pasta and food concentrates" in the food industry colleges and their indicators are defined. It is proved that with purposeful implementation of a pedagogical conditions system for their practical preparation for future professional activities, there are significant potential opportunities for the formation of the most important – practical component of their professional competence – the main methodological requirement of a competence-based approach to professional training. In the process of substantiating their practical preparation for future professional activity, with taking into account the structure and professional competence content, both theoretical and practical aspects of training, acquiring a complex of behavioral, activity and subject abilities for future activities, basic practical skills formation and bread production are taken into account, confectionery, pasta and food concentrates. These are the criteria – value-motivational, cognitive, managerial, technological, psychological and subject, which demonstrate their practical ability for future professional activity. It is proved that such a system of criteria makes it possible to comprehensively diagnose the practical readiness of future technicians-technologists for professional activity. In particular, these criteria provide an opportunity to find out their positive attitude to the chosen specialty – technician-technologist in the specialty "Production of bread, confectionary, pasta and food concentrates"; motivation development to master this profession and its modern technologies; the system formation of special professional practical skills and abilities, which is the basis of practical abilities in the specialty; the formation of technician technologist’ special practical skills and abilities in this specialty as the subject of professional life; the formation of professionally important qualities and professional thinking of technician technologist necessary for work in modern production; the subject formation of activity in the bread production field, confectionery, pasta and food concentrates. It was found out that for the implementation of job competencies, he must have professionally important qualities that are primarily formed in the practice process. Three levels of practical skills and abilities are characterized: high (creative), medium (practice-oriented) and low (practice-reproductive) level.