FORMATION OF PROFESSIONAL COMPETENCES OF BACHELORES OF PEDAGOGICAL EDUCATION BY PROFILE TECHNOLOGICAL AND ECONOMIC EDUCATION IN THE PROCESS OF STUDYING DISCIPLINE "PRACTICE FOR TEXTILE MATERIALS AND FOOD PROCESSING"

Abstract

The article is devoted to the actual problem of forming professional competencies of bachelors of pedagogical education in MGOU. The purpose of the article is to create a holistic view of the discipline "Practice on processing of sewing materials and food products" and the methodological system for forming professional competencies of bachelors of teacher education in the process of studying this course. The authors present the main directions of the organization of system continuous work on the discipline "Practice on processing of sewing materials and food products" with the aim of forming the professional competencies of bachelors of pedagogical education. The main idea of developing the structure and content of the course of the discipline "Workshop on processing of sewing materials and food products" is the formation of professional knowledge and skills in the processing of textile materials among bachelors, as well as the formation of basic theoretical knowledge and practical skills in studying the features of food processing technology, technological culture and general cultural level, scientific and practical training of bachelors of pedagogical education.