DEVELOPMENT OF SENSOR-PERCEPTIVE COMPETENCIES OF STUDENTS IN THE FIELD OF "CHEF" PROFESSION IN VOCATIONAL EDUCATION INSTITUTIONS
Keywords:
Neuropedagogics, culinary education, vocational education, brain-based learning, multisensory approach, cognitive load theory, neuroplasticity, sensory knowledge.Abstract
This article analyzes the issues of developing sensor-perceptive competencies of students in the culinary field of vocational education institutions. Based on neuropedagogical and multisensory approaches, the research scientifically substantiates the methodology for forming students' taste, smell, and visual perception, as well as the effectiveness of practical training in increasing professional excellence.
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