COMPETENCY-BASED APPROACH IN HIGHER EDUCATION: COMPETENCY-BASED MODEL OF THE ENGINEER FOR THE FOOD INDUSTRY
| Autor: | Stevo Karapandzha, Anastasia Kornitskaya, Anna Radchenko, Tatyana Afanasyeva, Sarkis Yakubyan, Galina Dyukareva |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Engineering
competency-based approach food industry Higher education competency-based model of an engineer 030309 nutrition & dietetics innovative food technology engineering education Context (language use) competitive specialist 03 medical and health sciences Food engineering Information society lcsh:Science (General) Curriculum 0303 health sciences business.industry 05 social sciences Professional development 050301 education General Medicine Engineering management Engineering education Food processing business 0503 education lcsh:Q1-390 |
| Zdroj: | ScienceRise, Iss 3, Pp 58-65 (2020) |
| Popis: | The competency-based approach in higher education is considered, and in particular, scientific views on the competencies of an engineer for the food industry are studied. A comparative analysis was carried out in order to identify the key competencies necessary for a modern specialist to successfully realize its creative potential in a market economy, information society and innovative technologies. A developed competency-based model for training an engineer in the food industry is proposed. The object of research isthe competency-based approach in the preparation of a food process engineer. Investigated problemis that engineering education should not only prepare a specialist endowed with knowledge and skills. It should be aimed at creating a competitive specialist and a successful personality. At present, in Ukraine, the food industry does not have a competency system that is common for employers, specialists, and higher education institutions. This study aims to create such a framework in the form of a competence model of an engineer for the food industry. Main scientific results:the necessary components of the competent model of a modern engineer for the food industry were identified. The essence of the competency-based approach to the professional training of an engineer in the context of modernization of education is revealed. The modern scientific view of the requirements for food engineers is analyzed. The results obtained are adapted to the needs prevailing in the food industry and the field of public catering. Field of practical use of research results:a comparative analysis allows to systematize scientific views on the desired competencies of scientists, researchers and engineers in the food industry. Which, in turn, will help to better inform students about the sought-after qualities and make a decision on revising the curriculum in the future. Innovative technological product:developed competency-based model of an engineer for the food industry. Scope of the innovative technological product:application of the competency-based approach in higher education using the proposed competency-based model of an engineer for the food industry. |
| Databáze: | OpenAIRE |
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