Experimental research of thе effectiveness of health-saving competence development of future food processing engineers
Development of health-preserving competence of future engineers-technologists of the food industry. Evaluation of criteria and indicators of effectiveness of methods of formation of health care knowledge and skills in the process of professional training.
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the basic concepts is substantiated: "competence" - possibility of establishment of communication between knowledge and a situation, "professional competence" - is characterized by level of professional education, experience and individual abilities.
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