- the development of students creative attitude to the future professional activity;
- the acquisition by students of the skills and abilities of self-esteem, self-
regulation and self-determination of their professional activities, the formation of the
need for self-education and self-improvement, etc.
There can and should be other tasks, but this depends on the course, on the type
of practical training.
For example, in the value-motivational aspect, it is extremely important for
students to do practical work, since they have to expand the knowledge of the specialty
obtained during theoretical and practical training in college; learn how to apply
acquired knowledge in practice. The program of practice contains the requirements for
the organization of practice, recommendations for practical training for students and
their supervisors. The training is conducted on the 2nd course, which lays the
foundation for studying future professional experience, production sites of the food
industry, production schemes, positive attitudes and practical thinking that are essential
for working in organizations, enterprises of various forms of ownership. This is not an
unnecessary and ethical business communication, culture and quality of assignments,
the ability to work in a team; acquaintance of students with the peculiarities of the
organization of workplaces at food industry enterprises; the order of registration of
regulatory documentation of business entities; compliance with the standards for
documentation, knowledge of the rules of safety and labor protection, industrial
sanitation and hygiene. All this is the basis for the preparation of a competitive
technologist.
At the same time, it should be remembered that there are no regular universal
practical training programs, they need to be systematically improved, even
fundamental changes must be made in accordance with the development and
improvement of food production technologies, the requirements of the labor market for
technologists and their professionalism.
The task of technological practice is the expansion, deepening and consolidation
of theoretical knowledge and most importantly - the formation of the skills and abilities
of the practical application of this knowledge in the working conditions of food
production; familiarization with the production process and the technological cycle of
production directly at the enterprises of the food industry, as well as the collection of
factual material for the implementation of term papers (projects).
Undergraduate practice is the final stage of practical training and the preparatory
stage for graduation work, which is held at the graduation course in order to generalize
and improve practical knowledge, skills and abilities, to master modern professional
experience and to shape the readiness of future technicians to independent professional
activities.
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