Criteria for assessing professional competence of future technologist of catering
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This article discusses the possibilities of monitoring to collect and systematize information on the dynamics of formation of the professional competence of the technologist of catering during training in high school. The criteria and levels of professional competence of the technologist of catering within the discipline of «Food in restaurants, hotels and tourist complexes» are determined.
Professional competence of the technologist of catering, structural components of professional competence of the technologist of catering, monitoring of professional competence of the technologist of catering, criteria and levels of professional competence of the technologist of catering
Короткий адрес: https://sciup.org/148101267
IDR: 148101267
