CRITERIA AND INDICATORS OF THE EXPERIMENTAL STUDY OF THE METHOD OF FORMING HEALTH-SAVING COMPETENCE FOR FUTURE ENGINEERS-TECHNOLOGISTS OF FOOD INDUSTRY
Journal Title: Збірник наукових праць «Педагогічні науки» - Year 2017, Vol 79, Issue 3
Abstract
The article defines stages, criteria and indicators of experimental research of the method of formation of health-saving competence of future engineers-technologists of the food industry. It is assumed that the developed innovative methodical training system for future specialists will be able to provide a higher level of formation of health-saving competence.
Authors and Affiliations
О. С. Благий
Keywords
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