Based on the analysis of the problems of teaching students to professionally oriented disciplines, the article examines effective conditions for the training of future specialists, among which the development of skills to independently replenish and creatively apply the knowledge gained in various situations is decisive. This approach ensures a conscious attitude of the future teacher to the performance of professional duties and the acquisition of professional competence. The theoretical level of training of students in the discipline "Food Technologies" should contribute to the development of skills to practically implement knowledge in future professional activities, and the chosen methods and means of teaching should meet the modern needs of society for the professional competence of technology teachers. The generalization of research results indicates the need for transformation of the educational system by improving innovative forms, methods, technologies and teaching aids, which make it possible to increase the level of adaptation of graduates of higher educational institutions to the needs of the labor market and the requirements of employers. However, an undesirable phenomenon is the artificial introduction of new foreign forms and methods of teaching, which do not take into account the peculiarities of the national education system, in particular, without proper understanding and adaptation to the real conditions of the organization of the educational process. Problem lectures are effective methods of teaching students, because future teachers become active participants in the educational process. Effective methods of advanced education include: problematic, developmental, interactive and project technologies that are advisable to use when teaching students. These techniques, in combination with multimedia technologies, provide an appropriate level of visualization of educational material; contribute to an increase in the effectiveness of the educational process. When conducting lectures, presentation and video materials on the technological process of processing and determining the quality of food products are effective. We see prospects for further developments in the development of a methodology for the introduction of problematic, interactive and project technologies, which are advisable to use in teaching students to other professionally oriented disciplines, which will contribute to the formation of professional competence and the development of the methodological culture of future technology teachers.