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Professional Education (Food Processing Technologies)
6.015.21.21
Professional Education (Food Processing Technologies)
2.Development of skills to carry out technological processes in accordance with the effective technological instructions depending on the equipment used.
3. Ability to provide technological discipline for the production of food products and products of the restaurant industry.
4.Holding the ability to control the quality of finished products.
5. The ability to solve non-standard professional tasks, alternatively think, constantly strive to improve professional activities.
6. The ability to think in perspective, organization, work discipline.
7. Knowledge of skills to design educational and planning documentation.
8.Holding the skills to effectively combine information and pedagogical technologies in teaching practice; to provide management (direction) of processes of educational or industrial (labor) activity and upbringing and development of personality.
9. Ability to develop plans: production training, puroochno-themed, a list of teaching and production works, a lesson.
10. Possessing the ability to organize educational work, implementing the basic functions of management in the conditions of the training group of vocational schools and using the factors of the effectiveness of the management of the process of theoretical and vocational training.
11. Ability to choose the methods of professional training (in the teaching of disciplines in food technology and chemistry) in accordance with the content of training in theoretical and production training, using existing forms of training in a vocational school and taking into account the psycho-physiological basis of the formation of professional skills.
12. Ability to use the best methods for controlling knowledge of students in terms of theoretical and production training (in the teaching of disciplines from food technologies and chemistry), using the method of drawing up tasks to check the different levels of mastering the training material.
13. Ability to explain, summarize, analyze and statistically process the results of learning achievements of students (in the teaching of disciplines from food technology and chemistry).
14. Possessing abilities to establish communication subject-subject relations in the student group, to organize and conduct group and individual educational work (in the teaching of disciplines in food technology and chemistry).
15. Ability to determine and formulate the main categories of pedagogical research, to establish a relationship between the main pedagogical categories and to use integrated methods of pedagogical research.
16. Possessing the skills of forming the professional mobility of the future skilled worker.
17. Ability to control the knowledge, skills and abilities of students (in the teaching of disciplines in food technology and chemistry). Ability to solve complex specialized tasks and practical problems during professional activities in the field of vocational education related to the application of the theory and methods of vocational education and training, selection of teaching and training facilities, taking into account the requirements of modern education and the labor market, and characterized by complexity and uncertainty of conditions.
Qualification awarded
: Bachelor of Professional Education with specialization food technology teacher in the field of food technology, chemistry teacher
Entry year: 2018
Program duration: 4 years
Number of credits: 240 ECTS credits
Level of qualification according to the National Qualification Framework and the European Qualifications Framework: First (Bachelor) level, 7-th level of NQF, EHEA first Cycle
Field(s) of study: Education / Pedagogy
Specific admission requirements:
Specific arrangements for recognition of prior learning: Provided that the previous level is obtained in another country, it is necessary to nostrification carried out by Lviv Polytechnic. There are
no mechanisms for recognizing informal and informal education.
Qualification requirements and regulations, including graduation requirements:
Characteristics of the educational program:
Gained competence: Bachelor of Professional Education in Food Technology
1. Knowledge about the main stages of the technological process of production.
2. Knowledge of the classification of food products, physico-chemical processes that are ongoing during processing in food products.
3. Finding methodology for calculating raw materials, materials, finished products, equipment, labor, production space and energy consumption.
4. Knowledge of technological parameters that ensure maximum preservation of nutritional value, reduction of waste and expenses for culinary processing.
5. Knowledge of technological and sanitary-hygienic regimes and safety at the enterprise.
6. Knowledge of the basics of designing pedagogical systems, teaching and production process with the use of pedagogical tools.
7. Knowledge of the principles of formation of the content of vocational education, using educational and planning documentation for drawing up a plan, a notebook for the classroom.
8. Knowledge of methods and forms of organization of theoretical and production training.
9. Knowledge of methods for controlling knowledge of students in terms of theoretical and productive training and method of drawing up tasks for checking different levels of mastering the training material.
10. Knowledge of methods and forms of vocational guidance work with students.
11. Knowledge of regularities, principles, forms, methods and means of professional training and methodical requirements for the preparation and conducting of studies of various organizational forms (in the teaching of disciplines in food technology and chemistry).
12. Knowledge of the structure and didactic requirements for the preparation of teaching and methodological support for educational subjects (disciplines in food technology and chemistry).
13. Knowledge of the main categories of pedagogical research, principles, methods and stages of pedagogical research.
14. Knowledge of the essence and purpose of professional mobility and the peculiarities of its formation in future skilled workers.
1. Ability to identify the changes occurring in raw materials, semi-finished products and finished products due to improper process and equipment malfunctioning.2. Knowledge of the classification of food products, physico-chemical processes that are ongoing during processing in food products.
3. Finding methodology for calculating raw materials, materials, finished products, equipment, labor, production space and energy consumption.
4. Knowledge of technological parameters that ensure maximum preservation of nutritional value, reduction of waste and expenses for culinary processing.
5. Knowledge of technological and sanitary-hygienic regimes and safety at the enterprise.
6. Knowledge of the basics of designing pedagogical systems, teaching and production process with the use of pedagogical tools.
7. Knowledge of the principles of formation of the content of vocational education, using educational and planning documentation for drawing up a plan, a notebook for the classroom.
8. Knowledge of methods and forms of organization of theoretical and production training.
9. Knowledge of methods for controlling knowledge of students in terms of theoretical and productive training and method of drawing up tasks for checking different levels of mastering the training material.
10. Knowledge of methods and forms of vocational guidance work with students.
11. Knowledge of regularities, principles, forms, methods and means of professional training and methodical requirements for the preparation and conducting of studies of various organizational forms (in the teaching of disciplines in food technology and chemistry).
12. Knowledge of the structure and didactic requirements for the preparation of teaching and methodological support for educational subjects (disciplines in food technology and chemistry).
13. Knowledge of the main categories of pedagogical research, principles, methods and stages of pedagogical research.
14. Knowledge of the essence and purpose of professional mobility and the peculiarities of its formation in future skilled workers.
2.Development of skills to carry out technological processes in accordance with the effective technological instructions depending on the equipment used.
3. Ability to provide technological discipline for the production of food products and products of the restaurant industry.
4.Holding the ability to control the quality of finished products.
5. The ability to solve non-standard professional tasks, alternatively think, constantly strive to improve professional activities.
6. The ability to think in perspective, organization, work discipline.
7. Knowledge of skills to design educational and planning documentation.
8.Holding the skills to effectively combine information and pedagogical technologies in teaching practice; to provide management (direction) of processes of educational or industrial (labor) activity and upbringing and development of personality.
9. Ability to develop plans: production training, puroochno-themed, a list of teaching and production works, a lesson.
10. Possessing the ability to organize educational work, implementing the basic functions of management in the conditions of the training group of vocational schools and using the factors of the effectiveness of the management of the process of theoretical and vocational training.
11. Ability to choose the methods of professional training (in the teaching of disciplines in food technology and chemistry) in accordance with the content of training in theoretical and production training, using existing forms of training in a vocational school and taking into account the psycho-physiological basis of the formation of professional skills.
12. Ability to use the best methods for controlling knowledge of students in terms of theoretical and production training (in the teaching of disciplines from food technologies and chemistry), using the method of drawing up tasks to check the different levels of mastering the training material.
13. Ability to explain, summarize, analyze and statistically process the results of learning achievements of students (in the teaching of disciplines from food technology and chemistry).
14. Possessing abilities to establish communication subject-subject relations in the student group, to organize and conduct group and individual educational work (in the teaching of disciplines in food technology and chemistry).
15. Ability to determine and formulate the main categories of pedagogical research, to establish a relationship between the main pedagogical categories and to use integrated methods of pedagogical research.
16. Possessing the skills of forming the professional mobility of the future skilled worker.
17. Ability to control the knowledge, skills and abilities of students (in the teaching of disciplines in food technology and chemistry). Ability to solve complex specialized tasks and practical problems during professional activities in the field of vocational education related to the application of the theory and methods of vocational education and training, selection of teaching and training facilities, taking into account the requirements of modern education and the labor market, and characterized by complexity and uncertainty of conditions.
Mode of study: full
Academic mobility:
Work placement(s): Educational and technological practice, technological practice, pedagogical practice, pre-diploma practice
Programme director: Noskova M. V. - Ph.D., Associate Professor, Associate Professor of the Department of Pedagogy and Social Management
Occupational profiles of graduates: teacher of computer science
Access to further studies: Master's programs in the field of education, in particular vocational education (in specialization), interdisciplinary programs, master's programs in engineering (computer technology).
Other program features:
Institute: Institute of Jurisprudence and Psychology