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EN
The author discusses the first Polish systematics of magic spells against illness, which was proposed by Józef Obrębski in a brochure Index for „Treating the Polish people” by Henryk Biegeleisen in 1931. Obrębski introduced a division of spells into 9 groups, separated on the basis  of their  content,  form and  function.  It  was  not  an  autonomous  development.  It  have been created for the needs of someone else’s work and on the margin of a broader classification of material in the field of folk medicine as a whole. However, the proposal of Obrębski  can  be  regarded  as  a  serious  outline covering  all  material  concerning  the  systematics  of spells against illness. In the following parts of the article the author sets the discussed work in  a  due  context,  locating  it  in  the  history  of Polish research  on  the  genre  of  spells.  She recalls the first nineteenth-century works and analyses a possible impact of the Obrębski’s systematics on the subsequent approaches to the subject.
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2013
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vol. 4
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issue 1
523-528
XX
The article presents the model of foreign language professionally-communicative competence formation of future bachelors in avionics. The components of the model are analyzed
EN
The article shows the feasibility of introduction in educational process by engineers-teachers of the food profile of some methodological approaches. The study used theoretical methods that include analysis, synthesis, comparison, modeling in order to determine the appropriateness of the systematic, activity, personal-oriented, competency learning approaches. It has shown a portion of the application of simulation games in the process of training students as a part of activity approach. As a result of this game, students acquire generalized professional skills, namely: creative (non-standard approach to the design of the dishes), activity (generalization of indicators of quality and obtain an average result that is decisive in the evaluation of the quality of food, the ability to analyze the consequences of the process of cooking in the end result – the quality of food), research (personal style in the definition of specific indicators of food quality: taste, smell), organizational and motivational (self-organization and self-motivation in assessing the quality of food). As a part of a personal-oriented approach to teaching students show the use of heuristic and personal-oriented learning methods in the course of their training. Thus, in the process of solving technological problems, creating art projects, a student, applying theoretical knowledge of cooking techniques, outlines solutions to the problem, with the result that recognizes the importance of knowledge and skills. Thus, any production situation becomes the basis for the initial goal-setting student, which reflects the professional direction of his actions. In the future experts develop the ability to realistically assess their capabilities, their compliance with the conditions of tasks. It promotes the formation of the students’ activity-related, organizational and motivational skills and research and, as a consequence, the formation of preparedness for future careers. Using these approaches, according to the author, allows students to develop generalized professional skills during training, which promotes the formation of their readiness for the future professional activities. In the future, further research is planned to define teaching methods, implementation of which will form the readiness of students for future careers
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