Skip to main navigation menu Skip to main content Skip to site footer

Vol. 11 No. 05 (2024)
International Multidisciplinary Journal for Research & Development

Articles

SCIENTIFIC METHODOLOGICAL PRINCIPLES OF FORMING TECHNICAL CREATIVE SKILLS OF TALENTED STUDENTS

Published 2024-05-22

  • Nematova L.Kh.

Nematova L.Kh.
Bukhara Engineering-Technological Institute, Bukhara. Uzbekistan.

Abstract

In order to effectively implement the creative approach in the higher education system, it is necessary to create a special curriculum that reflects the main aspects and ideas that reveal the rules, concepts, facts and cognitive and creative tasks in the forms of independent education that activate the creativity of students. By organizing the educational process on the basis of a creative approach, it is possible to ensure systematicity in the interaction of various didactic connections between educational topics and subjects.

Keywords

technical creativity skills, gifted students, strategy, critical, Social Media Marketing (SMM), podcast, Tedtalks. Keywords: technical creativity, gifted students, strategy, criticism, Social Media Marketing (SMM), podcast, Tedtalks. Key words: technical creativity skills, talented students, strategy, SCAMPER, method, critical, Social Media Marketing (SMM), podcast, Tedtalks.

DOWNLOAD PDF CERTIFICATE

References

  1. M.K.Turakulova. Scientific And Creative Training Of Teachers In The Formation Of Technical Creativity Of Talented Students. //International Congress on Multidisciplinary Studies in Education and Applied Sciences. – Malaysia, 2022. –P. 3-6.
  2. M.K.Turakulova. Development of technical creative thinking skills of gifted students. // World Bulletin of Social Sciences (WBSS). 2022. Vol. 14. –12-16 pages
  3. M.K.Turakulova. Scientific And Creative Training Of Teachers In The Formation Of Technical Creativity Of Talented Students.// International Congress on Multidisciplinary Studies in Education and Applied Sciences. – Malaysia, 2022. –P. 3-6.
  4. K.S.Rakhmonov. Influence of leavens of spontaneous fermentation and phytoadditives on the provision of microbiological safety of bread // T. I. Atamuratova, N. R. Djuraeva, I. B. Isabaev, L. N. Haydar-Zade//Journal of Critical Reviews //2020, Vol.7, Issue 5, pp. 850-860.
  5. S.K. Jabborova.Application of products of processing mulberries and roots of sugar beet in the production of cupcakes // I.B.Isabaev., N.R. Djuraeva., M.T. Kurbanov.,l.N. Khaydar-Zade., K.S. Rakhmonov //Journal of Critical Reviews //2020, Vol.5, Issue 5, pp. 277-286.
  6. K.S.Rakhmonov. Application of phito supplements from medicinal vegetable raw materials in the production of drugs // T. I. Atamuratova., M.E. Mukhamedova., N.K.Madjidova., I.Sh. Sadikov //Journal of Critical Reviews //2020, Vol.7, Issue 12, pp. 934-941.
  7. Djurayeva N, Mixtures of Vegetable Fat as a Potential Raw Material for Bakery// Barakayev N, Rakhmonov K,Atamuratova T, Mukhamedova M, Muzaffarova Kh. // International Journal of Current Research and Review// october 2020, Vol.12, Issue 19, pp. 140-148. DOI: http://dx.doi.org/10.31782/IJCRR.2020.12192
  8. Djurayeva N, Plant-fat mixtures as a potential raw material for bakery production// Rakhmonov K, Barakayev N, Atamuratova T, Mukhamedova M, Muzaffarova Kh. // Plant Cell Biotechnology and Molecular Biology 2020 21(45-46), pp. 29-42
  9. Ravshanov S.S, The impact of ultrasonic activated water on hydrothermal processing of wheat grains grown in dry climate conditions // Rakhmonov K.S., Amanov B.N. // Plant Cell Biotechnology and Molecular Biology 2020 21(45-46), pp. 29-42
  10. Kuliev N.SH, Udk 664.8 baking properties and quality expertise wheat flour// Rakhmonov K.S. // European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 2, Pages 6333-6340
  11. Ravshanov S.S, The Effect Of Drinking And Activated Water On Field Scales Of Wheat Grains Grown In Arid Climatic Conditions// Rakhmonov K.S. Ergasheva H.B., Yuldasheva Sh. J.// European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 3, Pages 3065-3070.
  12. Rakhmonov K.S., Confectionery Products for Therapeutic and Preventive Purpose with Medicinal Herbs Uzbekistan// L.N. Khaydar-Zade., N.SH. Kuliev, G.H.Sulaymonova // Annals of the Romanian Society for Cell Biology, Vol. 25, Issue 2, 2021, Pages. 4126 – 4140.
  13. Ravshanov S.S., Influence of the Use of Activated Water during Hydrothermal Treatment on the Quality of Bread// Rakhmonov K.S., Radjabova V.E., Pardayev Z.T. // Annals of the Romanian Society for Cell Biology, Vol. 25, Issue 2, 2021, Pages. 4091 – 4102
  14. Azim Oltiev., The role of catalysts in fat transesterification technology// Matluba Kamalova., Kakhramon Rakhmonov., Orifjon Mamatqulov// IOP Conf. Series: Earth and Environmental Science 848(2021) 012220
  15. Rakhmonov KS, Spontaneous fermentation starter cultures - an effective means of preventing the potato disease of bread // Isabaev IB. // Journal "Storage and processing of agricultural raw materials" .- M., 2011.- No. 12.- P.23-25.
  16. Rakhmonov KS, Influence of the substrate of the nutrient medium on the composition of the populations of microorganisms in the starter cultures of spontaneous fermentation // Isabaev IB, Akhmedova ZR // Journal "Storage and processing of agricultural raw materials". M, 2012 ..- No. 9.- P.40-43
  17. Rakhmonov KS, Analysis of typical sources of microbial contamination of bread // Buxoro davlat universiteti ilmiy axboroti. // 2014.- No. 3.- P.37-43.
  18. Rakhmonov K.S. Potato Bread Disease and a Method for Its Prevention // T.I. Atamuratova // Russian Bakery Magazine. M, 2014.- No. 5.- P.37-38.
  19. Rakhmonov KS, Biotechnological aspects of ensuring the microbiological purity of bread // E. Muratov, T.I. Atamuratova // Kimyo va kimyo texnologiyasi. 2015.- No. 2.- P.64-68.
  20. Rakhmonov K.S. Wheaten ferments spontaneous fermentation in biorechnological methods// Isabayev I.B. // Austrian Journal of Technical and Natural Sciences. 2016. - № 7-8. - P. 9-12.
  21. Rakhmonov KS, Methods for improving the composition of the nutrient medium of sourdough cultures for bakery products from wheat flour // T.I. Atamuratova. Isabaev I.B. // Bakery of Russia. 2016. –№2. - P.22-24.
  22. Rakhmonov KS, Optimization of the recipe composition of wheat breads using spontaneous fermentation starter cultures // Isabaev IB, U.М. Ibragimov, Molchanova E.N. // Bakery of Russia. 2018. –№3. - S. 33-37.
  23. I.B. Isabaev, The use of feed flour as a substrate for the nutrient medium of wheat starter cultures in the production of bread // T. I. Atamuratova., Rakhmonov K.S. // Buxoro davlat universiteti ilmiy axboroti.- 2018. No. 2.- P.24-30.
  24. Ravshanov S.S, Radjabova V.E, Rakhmonov K.S, Pardayev Z.T. Influence of the Use of Activated Water during Hydrothermal Treatment on the Quality of Bread // Journal Annals of the Romanian Society for Cell Biology - Romania, 2021. Vol. 25, №2 ISSN: 1583-6258, pp. 4091-4102.
  25. Ravshanov S.S, Rakhmonov K.S, Ergasheva H.B, Yuldasheva Sh.J. The Effect Of Drinking And Activated Water On Field Scales Of Wheat Grains Grown In Arid Climatic Conditions // European Journal of Molecular & Clinical Medicine. Volume 07. Issue 03. 2020. -рр 3065-3070.

Downloads

Download data is not yet available.