Formation of Typical Tasks of Professional Activity of a Cook in Wartime Conditions: Results of Situational Analysis

The paper covers the problem of formation of typical tasks of professional activity of cooks in wartime conditions based on the implementation of the theoretical and methodological approach - situational analysis. War significantly changes the context of professional activity of cooks: new challenges arise related to the lack of resources, constant variability of the environment, increased risk and the need for prompt decision-making in complex and sometimes life-threatening situations. The features of such activity and successful implementation practices require analysis, generalization and structuring. In this study, the method of situational analysis as interpreted by A. Clarke (Clarke, 2003, 2005) was used for this purpose, which made it possible to identify the interaction between actors, resources, environment and values in a real professional context. The obtained data were structured on the basis of the activity approach (Kovalenko et al., 2025), which made it possible to form a list of typical tasks of a cook in accordance with the key elements of the activity: goal, subject, object, means, conditions, technology, product - and to carry out their substantial description. The formulated tasks allow a deeper understanding of the specifics of the cook's activity in wartime and to emphasize those aspects that remain unnoticed in peaceful life. The obtained results can be used to improve programs for professional training of cooks for work in wartime.