Secondly, when organizing practical training, deviations from its main program
are allowed, which are provided for by the educational institution and due to the
peculiarities of the individual student's practice plan, the specifics of the practice base
activity.
Third, the introduction of innovative forms, with the appropriate consent of the
school, internships and internships abroad, the practice of partially employing a
student, enables the trainee to directly engage in the professional activities of a
particular institution and institution;
Fourth, students have the opportunity to take full advantage of the benefits of
learning, built on the principle of order in the professional environment [47, p. 49-50].
Such experience is quite useful for practical training of technologists-
technologists in the specialty “Production of bread, confectionery, pasta and food
concentrates” in colleges, since they will be employed on the basis of enterprises of
various forms of ownership, including and abroad. The best option when it is carried
out directly on modern enterprises of various sectors of the national economy.
"Professional and practical training is a type of vocational training and takes place
in the form of lessons for industrial training, practice, laboratory and practical classes,
etc." [48, p. 6].
In Kamianets-Podilskyi College of Food Industry the main types of practical
training are curriculum, technology, pre-diploma, the list of which, their forms,
duration and dates are determined by the curriculum and the schedule of the
educational process. These types of practical training reflect its systematic nature,
continuity, consistency and practical orientation, in turn ensures the continuity of
practical training, the gradual expansion of basic practical knowledge, skills and
abilities, the formation of practical thinking as a technologist technology manager and
direct performer, as well as the gradual formation professional subjectness as a
technologist.
Each of its types has its own program, where approximately the following main
tasks are defined:
- familiarization of students with the current state of food production, with its
advanced technological and industrial experience;
- consolidation of theoretical and improvement of practical knowledge and their
systematization;
- the formation of practical skills and abilities that are necessary for the
implementation of future job skills as a technician-technologist;
- development of professionally important qualities of a technologist as a
manager, organizer and performer;
- attracting students to direct practical work in the areas of production of food
industry enterprises;
- 308 -