Перегляд за Автор "Kurilo, Olga"

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  • Ескіз
    Документ
    Peculiarities of training future food industry engineers for creative vocational activities.
    (ScienceRise : Pedagogical Education, 2020) Kurilo, Olga
    The article theoretically substantiates the peculiarities of preparation of future engineers-educators of the food industry for the creative vocational activity and defines ways of this preparation. Modern requirements for engineers-educators of the food industry in the field of industry and education are the formation of the readiness for the creative vocational activity, which includes the ability of these specialists to meet the growing needs of the consumer and production; the appropriate level of knowledge in the disciplines of vocational and practical training, possessing vocational and practical skills, which in turn will become a good basis for the vocational solution of specific production situations that occur daily in enterprises of the food industry and educational process. The potential opportunities of educational programs of the specialty 015 Vocational Education (Food technology) for ensuring the formation of the readiness of future engineers-educators of the food industry of the educational degree of a bachelor to the creative vocational activity are identified. The ways of improving the preparation of future engineers-educators for the creative vocational activity are determined. In particular, the orientation of training on the optimal realization of the creative potential of future specialists and the creation of appropriate organizational and pedagogical conditions (activation of higher education candidates' motives for creative expression in future vocational activities, use of the didactic opportunities of the disciplines of the cycle of vocational and practical training in achieving the expected creative results; organization of psychological and pedagogical support with seekers of higher education on the formation of components of readiness the for the creative vocational activity). The offered research allows to decide the problems of the staff of labour migration at the level of providing the high-quality trade education and learning, in particular in the context of strengthening the skilled potential of the food industry on their readiness to be quickly oriented in the changing terms of labour in the field of industry and education.
  • Ескіз
    Документ
    Realization of the Creative Potential of Future Engineers-Teachers of the Food Branch as a Factor of Self-Creation in the Professional Activity
    (Published by Atlantis Press, 2021) Kurilo, Olga
    The paper scientifically substantiates realization of the creative potential of future engineers-teachers of the food branch as a factor of self-creation in professional activity. In particular, there is considered the essence of the professional activity of engineers-teachers of the food branch in the context of the creativity phenomenon as an ability to realize professional functions and to solve specialized problems and practical tasks of the professional (professional-technical) education and food branch of production. Possibilities of realization of the creative potential of future engineers-teachers of the food branch, based on rethinking and transformation of own experience at mastering the chosen specialty, are revealed. Creativity is considered as a condition of effective personal self-creation that determines the personal creative essence and provides a possibility of continuous changes in its structure. Contradictions, based on results of the analysis of the modern educational practice in training future engineers-teachers in the food branch and its development tendencies are established. Ways of the professional training improvement of future engineers-teachers in the food branch, oriented at realization of their creative potential, are determined. The effective mechanism of self-creation of future engineers-teachers in the food branch in the professional activity is determined as an orientation of their professional training at the optimal realization of the creative potential and provision of correspondent organizational-pedagogical conditions (activation of incentive motives to creative self-expression in the future professional activity; using of didactic possibilities of disciplines of the cycle of the professional and practical training in achieving expected results of creative type; organization of the psychological-pedagogical support as to formation of components of the readiness to the professional activity).
  • Ескіз
    Документ
    Strengthening the Human Resources Potential of the Food Industry in the Context of Professional Creativity
    (Puerto Plata, Dominican Republic : Institute for Technology and Research (ITRESERCH), 2022) Kurilo, Olga; Kryvylova, Olena; Alieksieieva, Hanna
    The essence of readiness for creative professional activity is considered and for the first time the concept of “readiness of future engineers-teachers of food industry for creative professional activity” is formulated. The readiness of future engineers-teachers of the food industry for creative professional activity is caracterized by the stable attitude of higher education seekers to active and appropriate actions to perform future professional duties, which is manifested in the positive attitude to the content of activities, the desire to make efforts and psychophysiological system.The structure of readiness as a reference point for training of new generation specialists, able to solve complex specialized tasks and practical problems in professional (professional-technical) education and food industry. Clarified the content of its main constructs, namely, the motivational-value (is associated with the substructure of personality orientation, which combines the orientation, attitude and moral qualities of the individual), cognitive-activity (is associated with the substructure of experience, which includes acquired knowledge, skills, abilities and individual features of mental processes) and personality reflective (is associated with the substructure of forms of reflection, which covers individual features of individual mental processes or mental functions as forms of reflection and biologically determined substructure, which includes certain personality traits) components, is clarified. The level of formation of creativity of future engineers-educators of the food industry as an element of the personality-reflective component of readiness for creative professional activity at the stage of identification in professional training was experimentally tested. Applied theStatistical methods to track the percentage of creativity indicators.
  • Ескіз
    Документ
    Strengthening the human resourcespotential of the food industry in the context of professional creativity
    (Puerto Plata, Dominican Republic : Institute for Technology and Research (ITRESERCH), 2022) Kurilo, Olga; Kryvylova, Olena; Alieksieieva, Ganna
    The essence of readiness for creative professional activity is considered and for the first time the concept of “readiness of future engineers-teachers of food industry for creative professional activity” is formulated. The readiness of future engineers-teachers of the food industry for creative professional activity is characterized by the stable attitude of higher education seekers to active and appropriate actions to perform future professional duties, which is manifested in the positive attitude to the content of activities, the desire to make efforts and psychophysiological system.The structure of readiness as a reference point for training of new generation specialists, able to solve complex specialized tasks and practical problems in professional (professional-technical) education and food industry. Clarified the content of its main constructs, namely, the motivational-value (is associated with the substructure of personality orientation, which combines the orientation, attitude and moral qualities of the individual), cognitive-activity (is associated with the substructure of experience, which includes acquired knowledge, skills, abilities and individual features of mental processes) and personality reflective (is associated with the substructure of forms of reflection, which covers individual features of individual mental processes or mental functions as forms of reflection and biologically determined substructure, which includes certain personality traits) components, is clarified. The level of formation of creativity of future engineers-educators of the food industry as an element of the personality-reflective component of readiness for creative professional activity at the stage of identification in professional training was experimentally tested. Applied theStatistical methods to track the percentage of creativity indicators.