USING OF INNOVATIVE TECHNOLOGIES IN THE PROCESS OF PROFESSIONAL COMPETENCIE’S FORMING OF THE FUTURE FOOD TECHNOLOGIES BACHELORS

Abstract

The article reveals the main approaches to determining the place of innovative technologies in the process of professional competencies’ formation of future professional education specialists. The development of higher education requires from pedagogical science and practice the study and implementation of modern technologies and new methods of teaching young people. Innovation in education is a natural phenomenon, dynamic in nature and developing in results. A necessary condition for the preparation of competitive specialists, principled, initiative, capable of conscious professional activity, is the use of active forms of educational and cognitive activity of students. The problem of the quality of training future specialists remains relevant in the educational process. Therefore, scientists are in search of tools, which will help to effectively use the joint activities of the teacher and students. The use of active forms and methods of teaching, innovative technologies increase the efficiency of the educational process, contribute to the training of highly qualified specialists with developed practical thinking, who are able to work independently, to make decisions in non-standard conditions. The introduction of innovative technologies involves the achievement of a new quality of organization of the educational process in higher education, the use of modern approaches to the organization of vocational training, the formation of the individual’s readiness for dynamic changes in society. Taking into account the results of the study and limited to the conditions of a certain higher pedagogical institution, the author offers his vision of the use of innovative technologies in the process of studying special disciplines by future food technologies bachelors.