Keyword: «teacher training.»
M.V. Voropaeva
The article proposes to study the STEM approach in the formation
of professional competencies of students of secondary vocational education in the specialty Technology of bread, confectionery and pasta products. The importance
of the complex study of various disciplines: physics, mathematics, biology, economics, their synergy with technological and engineering issues in the work of
a baker is noted. The issues of training teachers for the successful implementation
of the STEM approach in an educational institution are considered.