MODEL OF FORMATION OF READINESS OF FUTURE TECHNICIANS-TECHNOLOGISTS FOR FOOD TECHNOLOGY FOR PROFESSIONAL SELF-REALIZATION AT COLLEGE

Abstract

The article analyzes and summarizes scientific achievements of scientists who studied the problem of preparation of future specialists for professional activity. The essence of the concepts “model” and “modeling” is revealed. Classification of models by different features is presented. The term of “essential properties of the model” is defined. The article describes the requirements of the model of a holistic forming process of the investigated quality. It is emphasized that the requirement of the adequacy is one of the basic requirements of the model. The developed model of readiness formation of future technicians-technologists for food technology for professional self-realization at colleges is presented.