Model of professional competence forming for future restaurant service masters’ professional applied training

Abstract

Innovative development of restaurant service sector gives rise to searching new forms, methods, ways for professional training the future specialists in professional (vocational) education and system-based demonstration of organizational experience for future professional restaurant service masters’ training in the form of pedagogical models. Based on analysis results of pedagogical models for forming appropriate knowledge and skills for future professionals it is found that modern methodological approaches (competence, system, subject, person-developing, context, activity – based) are laid in their essence as defining benchmarks for getting the quality of professional training. The article represents characteristics of professional competence forming model for future restaurant service masters, in particular: purpose (aim, approaches and principles), content (structure and content of future restaurant service professionals’ professional competence), process-methodological (methodology of forming the professional competence of future restaurant service professionals and applied training methods for realization pedagogical conditions), diagnostic-result based (criteria, indicators and formation levels of studied phenomenon).
It generalises the implementation of professional competence forming model for future restaurant service masters professional training and foresees links compliance and implementation between present norm of professional training organization for future restaurant service masters and modern demands of restaurant industry oriented on forming future professionals’ professional competence able to provide professional activity in efficient way under dynamic changing conditions for restaurant sector development.