Open AccessFEATURES OF THE USE OF INNOVATIVE TECHNOLOGIES IN THE PROSSES OF CONDUCTING PRACTICAL ON FOOD PROFILE SPECIAL COURSES
Author(s) -
I.V. Filimonova
Publication year - 2021
Publication title -
naukovij vìsnik užgorodsʹkogo unìversitetu. serìâ pedagogìka, socìalʹna robota
Language(s) - English
Resource type - Journals
ISSN - 2524-0609
DOI - 10.24144/2524-0609.2021.48.427-430
Subject(s) - quality (philosophy) , vocational education , process (computing) , relevance (law) , brainstorming , competence (human resources) , computer science , emerging technologies , engineering management , engineering ethics , management science , knowledge management , engineering , psychology , pedagogy , artificial intelligence , political science , social psychology , philosophy , epistemology , law , operating system
The relevance of the problem of scientific research is due to the need to improve the quality of training of future specialists for vocational education institutions. Also practicing teachers have a need to develop practical recommendations for the introduction of innovative technologies in the educational process. The effective use of innovative technologies can optimize the process of conducting an occupation, as well as increase students' interest in professional disciplines. The article reveals the features of the use of innovative technologies when conducting practical classes in special disciplines. The author also analyzes their advantages and disadvantages, substantiates the expediency of their use at various stages of practical work. Also the innovative technologies in conducting professional disciplines contribute to the formation of professional competence. They develop mental activity, help to acquire new knowledge and skills. Their practical application is an important condition for the modern European education. The purpose of the article is to study the features of the use of innovative technologies that will improve the quality of training of future specialists for vocational education institutions. Research methods applied: theoretical (analysis of educational and methodological literature, generalization, forecasting, modeling), empirical (observation, comparison), varieties of heuristic methods (brainstorm, project method, etc.). The practice examples of innovative technologies are based on the research results. They characterize the innovative methods and forms of the Nutrition Physiology discipline’s practical classes. That is why, use of various innovative methods and techniques by practicing teachers, in particular, business games, problematic industrial situations, modern computer technologies of test control, at different stages of practical classes in special disciplines will not only increase students’ interest in learning, but also improve the quality of future specialists' training.