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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 |
| Educational program 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 of undergraduate students with general secondary education is determined by the period of mastering at least 240 academic credits for the entire period of study and at least 60 academic credits for the academic year. The term of study of undergraduate students with higher education or technical and vocational, or post-secondary education is determined taking into account the recognition of previously achieved learning outcomes of formal and non-formal education. At the same time, the period of study can be increased or decreased if the student forms an individual curriculum of disciplines and other types of educational activities with a volume of at least 60 credits per academic year. |
| Language of instruction | Kazakh Russian |
| Amount of credits/hours (at least) | 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: "Production of milk and dairy products" Appendix No. 9 to the order of the Acting Chairman of the Board of the National Chamber of Entrepreneurs of the Republic of Kazakhstan "Atameken" dated 30.05.2023 No. 100 (PS) Professional standard: "Dairy products production" Appendix No. 21 to the order of the Acting Chairman of the Board of the National Chamber of Entrepreneurs of the Republic of Kazakhstan "Atameken" dated 30.05.2023 No. 100 (PS) Professional standard: "Production of meat and meat products" Appendix No. 10 to the order of the Acting Chairman of the Board of the National Chamber of Entrepreneurs of the Republic of Kazakhstan "Atameken" dated 30.05.2023 No. 100 (PS) Professional standard: "Slaughter and processing of meat of cattle (cattle)" Appendix No. 22 to the order of the Acting Chairman of the Board of the National Chamber of Entrepreneurs of the Republic of Kazakhstan "Atameken" dated 30.05.2023 No. 100 (PS) |
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Place in the rating of the National Chamber of Entrepreneurs of RK "Atameken", 2022 |
5th place |
|---|---|
| Additional Information | |
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