Abstract

The article analyzes the professional and ethical qualities of a natural science specialist, which must be formed in institutions of secondary vocational education during the training period for successful further professional activity. In the analysis of scientific and methodical literature identified the main groups of professional and ethical qualities that should be possessed by a future specialist science profile, graduate with a degree in pastry chef. The structure of professional and ethical attitudes of a pastry chef is studied, and a detailed classification of professional and ethical qualities of a specialist is developed and presented.