PROVISION OF CONTINUITY OF THE TRAINING PROCESS FOR FOOD ENTERPRISES

Modern labor market requirements, aimed at the preparation of demanded graduates, have necessitated the transition to multilevel training, with the main emphasis on the continuity of the educational process. Mastering of professional competencies should be carried out simultaneously with the inculcation of professional culture and mastering of basic communicative skills, skills of information search and analysis, self-education, teamwork, etc. Implementing such transformations can integrate university complexes that can offer not only graduates of schools, but also those who do not have professional education. Universities would provide the continuous and flexible educational trajectories within all the levels of education, which is taking into account with the individual abilities and training needs. Quality is the degree of compliance of a graduate with the requirements of the labor market in the context of the Bologna agreement, that is actual both for the Russian labor market, and for the European one. New tasks require the establishing of an innovative educational institution.

The concept of innovation University includes new approaches to:
1) organization of educational process,
2) assessment of learning outcomes and quality of training,
3) organizational culture of the educational institution.

Today the Moscow State University of Food Production implements the principle of the integrity for the pedagogical process, the deep integration of all subsystems and the processes of professional education. This makes it possible to train specialists on a wide range of related specialties and directions for attendees at various levels, to build various continuous educational chains from primary vocational education to doctoral studies.

The hypothesis of the research is that the pedagogical technology of ensuring the continuity of the content of education is effective if pedagogical conditions for constructing the content of continuous pedagogical education are found, including the organization of diagnostics according to the levels of competence of students in the system of continuous education; the diagnosis of the conditions of the functioning of the educational institution; building a model of educational information that provides the formation of individual curricula in the framework of continuous education. Research methods: theoretical - analysis of scientific literature on the research problem, classification, analogy, synthesis, modeling; empirical - questioning, interviewing, pedagogical experiment, method of group expert evaluations; methods of mathematical statistics. Experimental base of the study was the student audience, served by the Department of Technology of the food industry. The methodological basis of the research is: system, personality-oriented, competence and cognitive approaches to the selection of the content of education. Pedagogical technology of continuity maintenance of education is based on the integration of competence (formation of graduate readiness for professional activity in modern conditions) and cognitive (formation of knowledge and skills in accordance with the qualification characteristics) approaches.