COMPETENCY-BASED APPROACH IN HIGHER EDUCATION: COMPETENCY-BASED MODEL OF THE ENGINEER FOR THE FOOD INDUSTRY

Keywords: competency-based approach, competency-based model of an engineer, engineering education, food industry, competitive specialist, innovative food technology

Abstract

The competency-based approach in higher education is considered, and in particular, scientific views on the competencies of an engineer for the food industry are studied. A comparative analysis was carried out in order to identify the key competencies necessary for a modern specialist to successfully realize its creative potential in a market economy, information society and innovative technologies. A developed competency-based model for training an engineer in the food industry is proposed.

The object of research is the competency-based approach in the preparation of a food process engineer.

Investigated problem is that engineering education should not only prepare a specialist endowed with knowledge and skills. It should be aimed at creating a competitive specialist and a successful personality. At present, in Ukraine, the food industry does not have a competency system that is common for employers, specialists, and higher education institutions. This study aims to create such a framework in the form of a competence model of an engineer for the food industry.

Main scientific results: the necessary components of the competent model of a modern engineer for the food industry were identified. The essence of the competency-based approach to the professional training of an engineer in the context of modernization of education is revealed. The modern scientific view of the requirements for food engineers is analyzed. The results obtained are adapted to the needs prevailing in the food industry and the field of public catering.

Field of practical use of research results: a comparative analysis allows to systematize scientific views on the desired competencies of scientists, researchers and engineers in the food industry. Which, in turn, will help to better inform students about the sought-after qualities and make a decision on revising the curriculum in the future.

Innovative technological product: developed competency-based model of an engineer for the food industry.

Scope of the innovative technological product: application of the competency-based approach in higher education using the proposed competency-based model of an engineer for the food industry.

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Author Biographies

Anna Radchenko, Kharkiv State University of Food Technology and Trade

Department of Commodity Research and Examination of Goods

Galina Dyukareva, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Tatyana Afanasyeva, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Anastasia Kornitskaya, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Sarkis Yakubyan, Chef Cook Instructor

ICC Arab Sector Coordinator

Stevo Karapandzha, Word Association of Chefs, Societies

Certified Judge of the Word Association Commonwealth Chef

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Published
2020-06-30
How to Cite
Radchenko, A., Dyukareva, G., Afanasyeva, T., Kornitskaya, A., Yakubyan, S., & Karapandzha, S. (2020). COMPETENCY-BASED APPROACH IN HIGHER EDUCATION: COMPETENCY-BASED MODEL OF THE ENGINEER FOR THE FOOD INDUSTRY. ScienceRise, (3), 58-65. https://doi.org/10.21303/2313-8416.2020.001344
Section
Lifelong learning and professional development

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