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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Abstract
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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Akmeology, akmeological approach, professional competence |
| Subjects: | by fields of science > Education |
| Divisions: | UNSPECIFIED |
| Depositing User: | Марія Беженар |
| Date Deposited: | 15 Nov 2017 10:23 |
| Last Modified: | 15 Nov 2017 10:23 |
| URI: | https://eprints.oa.edu.ua/id/eprint/6359 |
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