MODEL OF THE METHODOLOGICAL SYSTEM FOR PROFESSIONAL TRAINING OF CHEFS TO WORK IN EXTREME CONDITIONS

L. O. BACHIIEVA V. N. Karazin Kharkiv National University https://orcid.org/0000-0002-0188-6638
T. A. LAZARIEVA V. N. Karazin Kharkiv National University https://orcid.org/0000-0003-4435-3345

Keywords: methodological system; professional training; problem-based training; extreme conditions; professional thinking

Abstract

DOI: https://doi.org/10.26565/2074-8922-2025-85-09

Purpose. The purpose of the study is to scientifically substantiate and model a methodological system of professional training of chefs to work in extreme working conditions based on the integration of systemic, activity, competence, problem-based, resource and axiological approaches. The leading concept of the study is to organize professional training of chefs to work in extreme conditions through the formation of professional competence in solving a system of problem production situations classified by structural elements of activity.

Methods. The methodological basis is a combination of theoretical and applied research methods: system analysis - to determine the structure and interrelationships of the components of the model; modeling - to create a holistic methodological system; functional analysis - to describe the mechanisms for implementing each component; and structural-functional modeling - for the development of activity and thinking models for solving problematic production situations. The complex of applied methods ensured the integrity, consistency and practical orientation of the developed model.

Results. A model of the methodological system for professional training of chefs to work in extreme conditions has been developed. It includes interrelated components: motivational-target, content, process-activity and control-regulation. The scientific novelty is the proposed problem-based training method, the implementation of which is based on an activity (structural-functional) and thinking model, which combines technical patterns of system functioning with cognitive mechanisms of professional thinking. This approach ensures consistency between the technical logic of production processes and the intellectual activity of the cook when solving problematic production situations.

Conclusions. The proposed model of the methodological system is a theoretically and methodologically sound basis for training chefs to work in extreme working conditions. Its implementation ensures the integration of professional knowledge, practical skills and value orientations, forms adaptability, flexibility of thinking and the ability to self-regulate when solving problematic production situations.

In cites: Bachiieva L. O., Lazarieva T. A. (2025). Model of the methodological system for professional training of chefs to work in extreme conditions. Problems of Engineering Pedagogic Education, (85), 105-114. https://doi.org/10.26565/2074-8922-2025-85-09

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