Himoyaga tavsiya etaman” Tarmoq markazi direktori t f. d., prоf. Mirzaqulov X. Ch

The aims and tasks of the final work:
The aim of the final work is to increase the level of students' knowledge in teaching the discipline "Technology of pasta products" using new interactive teaching methods.
To achieve this goal, the task was to study new methods of teaching the discipline and control students' knowledge.
The object and subject of the final work:
The object of the final work is the direction of the preparation of bachelor degree " Food technology (by product type)", methods and forms of organization of the educational process, interactive teaching methods, graphic organizers, cases, distance learning methods and interactive tests. The subjects of the graduation work is the structure and content of the module " Technology of pasta products" in the discipline "Bases of food industry technology", the effectiveness of handouts for independent work of students.
The importance and scope of the implementation of the results:
The created module was demonstrated to the 3-d course students of the chair “Food technology” and rated positively.

Supervisor: PhD. G.Djaxangirova
Listener: B. Khakimova


Mundarija

Kirish 7
Bitiruv ishining ob’еkti va prеdmеti 10
Bitiruv ishining maqsad va vazifasi 10
Bitiruv ishining kontsеptsiyasi 11
Mavzu bo’yicha adabiyotlar, mе’yoriy hujjatlar sharhi 11
Natijalarning amaliyotga joriy etilish ko’lami va ahamiyati 12
Bitiruv ishi tuzilmasining tavsifi 13
1-bob. Modulli o’qitishning nazariy masalalari 14
1.1. Mavzu bo’yicha adabiy manbalar tahlili 14
1.2. O’quv jarayonini tashkil etishning zamonaviy uslublari va sohadagi so’nggi yutuqlar tahlili 17
1.3. Yuqori samarali zamonaviy ta’lim va innovatsion tеxnologiyalar, ilg’or xorijiy tajribalarni va axborot-kommunikatsiya tеxnologiyalarini oliy ta’lim jarayonlariga tatbiq etish yo’llari 29