Open AccessProject and Technological Activity of Future Handicraft Teachers at Professional Training Classes of the Culinary Cycle
Author(s) -
Tetiana Khoruzhenko
Publication year - 2021
Publication title -
vìsnik lugansʹkogo nacìonalʹnogo unìversitetu ìmenì tarasa ševčenka. fìlologìčnì nauki
Language(s) - English
Resource type - Journals
ISSN - 2227-2844
DOI - 10.12958/2227-2844-2021-2(340)-2-305-315
Subject(s) - handicraft , quality (philosophy) , work (physics) , product (mathematics) , variety (cybernetics) , engineering , marketing , psychology , engineering management , business , computer science , mathematics , mechanical engineering , art , philosophy , geometry , epistemology , artificial intelligence , visual arts
The articles reveals the essence of project and technological activity of future handicraft teachers at professional training classes of the culinary cycle, in particular, the requirements for students’ project training are outlined (the problem, the significance of project activity, the variety of independent work types, the allocation of structural parts of the project, the introduction of research teaching methods); types of creative projects are shown (informative, creative, practice-oriented, game, research, mixed; personal, paired, group; short-term, medium-term, long-term); approximate topics of creative projects of the culinary cycle subjects are given; culinary and confectionery products stages of design are identified (organizational and preparatory, design technological, final); criteria for evaluation the quality of projects in the disciplines of the culinary cycle are defined (current work of students, product quality and explanatory notes, project defense); requirements for material, technical and didactic equipment of the culinary training workshop have been established.