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| Faculty | Agrotechnological Faculty (AF) |
|---|---|
| Department | Food Security (FS) |
| Education area code and classification | 6B07 Engineering, manufacturing and construction industries |
| Code and classification of areas of training | 6B072 Manufacturing and processing industries |
| Group of educational programs | В068 Food production |
| Name | 6B07201 Technology of food products |
| Accreditation | Сертификат |
| Types of educational programs | Main |
| Graduate model according to the educational program | - |
| Purpose of the educational program | The formation of a highly educated personality, capable of professional growth and mobility, with key and professional competencies in the field of food production, and also able to solve professional problems in food technology. |
| Level of education | Undergraduate (Higher) |
| Degree awarded | bachelor of engineering and technology |
| Field of professional activity (section on the GCEA) | Manufacturing industry (Секция C) Accommodation and catering services (Секция I) Education (Секция P) Activities of households that employ domestic workers and produce goods and services for their own consumption (Секция T) Health and social services (Секция Секция Q) |
| List of professions | Chief process engineer Civil servant Laboratory engineer Technician Organizer Senior laboratory assistant Food technologist |
| Types of professional activity | Medical-prophylactic Educational Production Expert |
| Objects of professional activity | Are meat processing plants, sausage and canneries, catering, mini-shop for catering, dairy plants. |
| Program features | Dual education, academic exchange program, the ability to develop additional educational programs (Minor) |
| Form of training | full-time without the use of DЕT full-time with the use of DЕT |
| Period of training | The term of study is determined by the period of development of 240 academic credits for the entire period of study and 60 academic credits for the academic year. The term of study for persons with higher education or technical and professional, or post-secondary education is determined taking into account the student's prerequisites, determined on the basis of a transcript (Appendix to the diploma). In this case, loans are transferred and previously mastered disciplines are taken into account, provided that their volume is sufficient and the educational program is consistent. Accordingly, the training period is 4 years. It is allowed for a student to master a smaller or larger number of academic credits during the academic year, while the period of study increases or decreases. |
| Language of instruction | Kazakh Russian |
| Amount of credits/hours | 240/7200 |
| Previous level of education | higher education higher special education general secondary education postgraduate education (master's degree) technical and professional education |
| Program manager | Иль Дмитрий Евгениевич |
| The educational program is developed on the basis of Professional standards/ Sectoral qualifications frameworks | Professional standard "Management in the sale of manufactured food products" - Appendix No. 3 to the order of the Deputy Chairman of the Board of the National chamber of entrepreneurs of the Republic of Kazakhstan "Atameken" No. 289 dated October 24, 2018 (PS) Professional standard "beef Production" - Appendix # 4 to the order of the Deputy Chairman of the Board of the National chamber of entrepreneurs of the Republic of Kazakhstan "Atameken" # 339 dated December 11, 2018 (PS) Professional standard “Production of dairy products” - Appendix No. 3 to the order of the Deputy Chairman of the Board of the National Chamber of Entrepreneurs of the Republic of Kazakhstan “Atameken” No. 399 dated December 11, 2018 (PS) Professional standard "Production of bakery and flour confectionery products" - Appendix No. 3 to the order of the Deputy Chairman of the Board of the National chamber of entrepreneurs of the Republic of Kazakhstan "Atameken" No. 289 dated October 24, 2018 (PS) Professional standard " Slaughter and processing of meat of cattle (cattle)" - Appendix # 14 to the order of the Deputy Chairman of the Board of the National chamber of entrepreneurs of the Republic of Kazakhstan "Atameken" # 339 dated December 11, 2018 (PS) |
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Place in the rating of the National Chamber of Entrepreneurs of RK "Atameken", 2022 |
5th place |
|---|---|
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