ECO-ORIENTED PROFESSIONAL TRAINING OF A SKILLED WORKER IN THE PROFESSION OF «CHEF»

Introduction. Global trends have shown the large-scale popularization of ecological and green practices in the restaurant industry, and the number of food establishments operating according to the norms of ecological culture is increasing. In these institutions, the role of the cook is increasing in ensuring responsible consumption of water and energy and sorting and disposal of food and food waste. Therefore, the importance of the ecological component in the professional training of a qualified worker in the profession of «Chef» increases. Purpose. The article aims to substance the expediency of case methods in eco-oriented professional training of future chefs. Methods. Psychological and educational literature analysis, analogy, induction and deduction were used. Results. Classic case. In this case, an analysis of a specific situation is performed. Purpose: acquisition of competencies, in particular ecological and energy efficient, and control of acquired professional competencies through learning outcomes. The task should be quite voluminous, and include theoretical foundations for several sections of the subject. The future chef must demonstrate an understanding of the essence of the problem being solved and apply theoretical knowledge to a practical situation. Expected result: a list of expected results and correspondingly acquired competencies. Study case – learning new material. Purpose: an independent study of new material, control of the degree of formation of general cultural competencies. Expected result: independent acquisition of knowledge and skills. The case can be carried out both individually and in a small group of two or three people. At the same time, everyone must indicate the volume of material performed by him. The results of this case are provided in writing as a report or publicly. Originality. Achieving the learning outcomes of ecological and energy-efficient competence of future chefs through the application of eco-oriented pedagogical case technologies. Conclusion. Thus, the ecological and energy-efficient key competence of future chefs involves their knowledge of the basics of energy efficiency, regulatory and legal acts in the field of energy saving, methods of energy-efficient use of materials and resources in professional activities and everyday life, methods of energy saving at the enterprise, regulatory and legal acts in the field of ecology, the basics of rational use, reproduction and conservation of natural resources, ways to preserve and protect ecology in professional activities and everyday life, rules for sorting garbage and waste disposal, as well as the ability of students to rationally use energy resources, consumables in professional activities and everyday life, use energy-efficient equipment and comply with environmental norms in professional activities and everyday life.