FORMATION OF SPECIALIST'S COMPETENCES FOR THE PUBLIC FOOD INDUSTRY IN THE "SCHOOL-UNIVERSITY" SYSTEM

doi: 10.25712/ASTU.2072-8921.2021.02.019

Abstract

Analysis of scientific and technical literature shows a gap between the volume and level of scientific and technological advances in the field of nutrition and the application of the results in the practical activities of enterprises. This necessitates a revision of the traditional approaches to the process of training specialists for the food industry. The development of enterprises / industry is based on specialists who are capable and ready to make managerial decisions based on a deep understanding of problems, creativity in choosing ways to solve them. The multistage nature of the education system in Russia makes it possible to train such specialists through the formation of competencies starting from the first stage in the "School-University" system. Public catering is a specific industry, characterized by a large number of enterprises, typical for each region of Russia, which in turn necessitates the training of a sufficiently large number of specialists - managers. The presence of professional standards, which are a mandatory document in the formation of specialist competencies during the period of study at the university, allows specialized departments to develop competencies at the stages from "simple to complex" in the framework of career guidance work. The mechanism of vocational guidance work for the specialized department in the formation of a specialist in the public catering industry in the "School - University" system has been developed. The essence of the mechanism lies in the formulation and answers to the questions "Who?", "What?", "Why?", "How?" The elements and goals of the mechanism can be built on the basis of the principle of staticity, and the toolkits of the mechanism can be developed taking into account the principle of dynamism, depending on new advances in cognitive and communication technologies, digitalization, marketing, etc.