THE CONTEMPORARY METHODOLOGY OF TEACHING THE DISCIPLINE "PREPARATION OF CONFECTIONERY PRODUCTS"

This article substantiates a contemporary methodology of teaching the discipline “Preparation of Confectionery Products” in the system of professional education. The study proceeds from a constraint specific to the discipline: practical training consumes raw materials irreversibly and workshop places and equipment are limited, so that workshop time is the scarcest resource of the programme and the efficiency of its use constitutes the principal criterion of methodological modernity. The author elaborates a three-environment model allocating learning objectives among the digital environment, the educational workshop and the production enterprise according to the comparative advantage of each, and identifies four vectors of modernisation: from the transmission of formulations to the understanding of processes, from the single live demonstration to structured re-viewable demonstration, from theory inside the workshop to flipped preparation with entry control, and from summative grading to formative criteria-based assessment. The polemic between K.A. Ericsson and D.Z. Hambrick concerning the explanatory power of deliberate practice is subjected to critical examination.