Tarasiuk, I. (2017) Akmeological aspects of formation the professional competence of future specialists in food industry. Educational and Philological Sciences. pp. 214-216.
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Анотація
On the basis of the scientific literature analysis, the article is revealed the content of the concept of “akmeology”, “professional competence of the individual”. The components that determine the professional competence of food industry specialists are being characterized, taking into account the akmeological approach. It is determined certain aspects of the akmeological approach to the formation of professional competence of future specialists in the food industry in the process of training in vocational schools.
| Тип файлу: | Стаття |
|---|---|
| Ключові слова: | Akmeology, akmeological approach, professional competence |
| Теми: | За напрямами > Освіта |
| Підрозділи: | UNSPECIFIED |
| Розмістив/ла: | Марія Беженар |
| Дата розміщення: | 15 Лис 2017 10:23 |
| Остання зміна: | 15 Лис 2017 10:23 |
| URI: | https://eprints.oa.edu.ua/id/eprint/6359 |
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