Abstract:

The article deals with the issues of dual education as a factor in the modernization of the social partnership system of universities, colleges, businesses and enterprises of the food and processing industry. It is noted that the main problem of the low quality of training of specialists lies in the gap between the requirements of the labor market and the competencies of future graduates of educational organizations, which is manifested in the lack of interrelation of the educational process with work experience. The elimination of these gaps will be facilitated by organizational and meaningful interaction between the educational organization and employers, which is effectively implemented in the conditions of dual education. Attention is focused on the role of the market and companies-employers in personnel training.

Scientific and methodological materials have been developed to ensure the functioning of the practice-oriented (dual) training model in order to further develop small and medium-sized businesses in the food and processing industries of the agro-industrial sector, taking into account industry-specific enterprises and personnel preferences of employers. With the purpose of increasing the efficiency of training process the structural-functional model of the design of training was constructed in terms of dual education-based approaches, such as systematic, contextual, activity-competence and cluster. Analysis of psychological and pedagogical literature in the framework of the study allowed to identify the following principles as: the principles of consistency or integrity, which suggest the existence of certain relationships and relationships between the elements of the system, ensuring coordination of activities of different levels of training; the principle of integration, which focuses the content of professional training on the relationship of technological, environmental, sociological, knowledge and skills, based on the need for complexity, dictated by modern conditions, providing a transition from highly specialized training to the integration and formation of specialists of broad professional competence; the principle of interdisciplinary links of academic disciplines; the principle of mobility of education, expressing the need for a flexible response of the vocational education system to all changes; the principle of versatility, which provides for the possibility of obtaining additional specialty in the learning process; the principle of dualism, being the basis for the design of training in the conditions of dual education and involving the active participation of the employer in the creation of production and educational cluster.

Creating a practice-oriented (dual) model of learning in the context of interaction with small and medium-sized businesses using the example of the food and processing industry is today an urgent task.

The results of the study showed that the solution to thе problems of dual education lies in the sphere of partnership between employers and professional educational organizations. The results of the study provide a complete picture of the possibilities of systemic changes that build a practice-oriented system of training, from career guidance to the assessment of professional qualifications.

Keywords:

Dual education, social partnership, scientifically-methodical, materials, professional competence, development of small and medium business, food and processing.