STEAM EDUCATION IN PROGRESS TECHNOLOGICAL TRAINING OF SENIOR STUDENTS

Abstract

The article is devoted to the theoretical substantiation of aspects of the use of elements of creative activity in the forms of organization of the educational process, methods and means of training future engineers-pedagogues of the food industry. The use of elements of creative activity in the forms of organization of the educational process, methods and means of training future engineers-pedagogues of the food industry makes it possible to achieve the goal and solve specific didactic tasks regarding the preparation of future engineers-pedagogues of the food industry for creative professional activity, in particular, positive motivation, focus on the fulfillment of the main professional functions corresponding to certain types of professional activity and characterized by creative content; interest in finding non-standard ways of solving specialized tasks and practical problems in the field of professional activity; persistent desire to achieve expected results based on value guidelines, ethical norms, beliefs and professional attitudes. In the context of our study, the following active learning methods were chosen: non-imitation methods (discussions, brainstorming) aimed at motivating cognitive activity, communicating educational information, forming and improving professional skills and abilities, mastering best practices and monitoring learning results; simulation non-game methods (simulation exercises, analysis of specific situations and group trainings) aimed at simulating professional activity. The proposed forms of organization of the educational process, methods and means of training future engineers-pedagogues of the food industry with elements of creative activity contribute to the gradual increase of acquired educational achievements and ensure the transition of quantitative accumulation of knowledge, skills, and abilities into a new quality – readiness for creative professional activity.