Learning outcomes 5B072700 Technology of food products
The graduate of this modular educational program is awarded an academic degree "Bachelor of Engineering and Technology"
Bachelors of engineering and technology have the following key competencies:
1) in native language
- is able to express and understand concepts, thoughts, feelings, facts and opinions in the field of food technology in written and oral forms (listening, speaking, reading and writing), and interact linguistically appropriately and creatively in the diversity of social and cultural contexts: time of study, at work, at home and at leisure.
2) in foreign languages
- owns the basic communication skills in English: is able to understand, express and interpret concepts, facts and opinions both in oral and written communication technology (listening, speaking, reading, writing) in a number of social and cultural contexts; has the skills of mediation and intercultural understanding.
3) fundamental mathematical natural and technical training
- is able and ready to apply the educational potential, experience and personal qualities acquired during the study of mathematical, natural and technical disciplines in higher education, to determine the ways, to control and evaluate the solution of professional problems, the development of mathematical and natural-science thinking.
4) computer
- is able to confidently and critically use modern information technologies for work, leisure and communication, has the skills of using, restoring, evaluating, storing, producing, presenting and exchanging information through the computer, communicating and participating in collaborative networks using the Internet in the field of professional activities.
5) educational
- possesses basic knowledge in the field of technological disciplines (sciences) contributing to the formation of a highly educated person with a broad outlook and a culture of thinking; realizes the need for constant training, can find available opportunities; is able to strive and persistently continue to learn.
6) social
- knows the social and ethical values based on public opinion, traditions, customs, social norms and to orient oneself in their professional activities;
- knows the culture of the people of Kazakhstan and respects their traditions;
- knows and respects the foundations of the legal system and legislation of Kazakhstan;
- knows the trends of social development of society;
- is able to adequately navigate in various social situations;
- knows how to find compromises, to correlate his opinion with the opinion of the collective;
- owns norms of business ethics, owns ethical and legal norms of conduct;
- strives for professional and personal growth;
- is able to work in a team, correctly defend his point of view, offer new solutions;
- is able to lead an active life position, can carry out independent behavior towards other individuals, strives to lead the group, the team, without causing harm to colleagues, within the framework of regulatory regulations.
7) economic and administrative
- knows and understands the purposes and methods of state regulation of the economy, the role of the public sector in the economy;
- owns the basics of economic knowledge, has scientific views on management, marketing, finance, etc.;
- possesses the skills necessary for critical thinking, observation, the ability to interpret, analyze, deduce conclusions, the ability to make assessments;
- has the quality of creativity: the ability to move from one aspect to another, the ability to put forward ideas that differ from the obvious, generally known, common, banal or firmly established, the ability to see the essence of the problem, the ability to resist stereotypes.
Bachelors of engineering and technology in educational program 5В072700 "Technology of food products" have the following special competencies;
- has basic knowledge of all the main sections of food technology;
- knows the standards, technical conditions, technological instructions and other regulatory documents that determine the quality, production, implementation, modes and methods of storage, transportation and labeling of products;
- has the knowledge to improve and optimize the existing technological processes on the basis of a systematic approach to the analysis of the quality of raw materials, the technological process and the requirements for the final product;
- is able to analyze the technological processes of the food industry and public catering;
- is able to analyze and predict the change in demand and supply of technological products of the food industry;
- has modern methods of collecting, processing and analyzing technical information, methods of statistical processing and data analysis;
- knows the patterns of processes occurring in food;
- is able to design technological processes using automated design systems, maintain a single information space for planning and managing the enterprise at all stages of the life cycle of products;
- is able to use the basic laws of chemical science and fundamental chemical concepts when solving specific production (technological) problems;
- has the skills of searching and primary processing of scientific and scientific and technical information.
Bachelors of technology and technology for educational program 5В072701 "Technology of dairy products" have the following special competencies:
- take dairy raw materials for processing;
- control the quality of raw materials;
- organize and conduct primary processing of raw materials in accordance with its quality;
- manufacture of whole milk products, liquid and pasty products of baby food;
- control the compliance with the requirements for raw materials in the production of whole milk products, liquid and pastelike baby food products;
- make industrial starter cultures;
- conduct technological processes for the production of whole milk products;
- conduct technological processes for the production of liquid and pastelike baby foods;
- control the quality of whole-milk products, liquid and pasty products of baby food;
- ensure the operation of equipment for the production of whole milk products, liquid and pasty products of baby food;
- manufacture of various varieties of butter and products from buttermilk;
- control compliance with the requirements for raw materials in the development of various varieties of butter and beverages from buttermilk;
- conduct technological processes for the production of various types of butter;
- carry out technological processes of production of beverages from buttermilk;
- control the quality of butter and buttermilk products;
- ensure the operation of the equipment in the production of various varieties of butter and beverages from buttermilk;
- production of various types of cheese and products from whey;
- control compliance with the requirements for raw materials in the production of cheese and products from whey;
- produce bacterial leaven and rennet enzyme solutions;
- conduct technological processes for the production of various types of cheese;
- conduct technological processes for the production of products from whey;
- control the quality of cheese and products from whey;
- ensure the operation of equipment for the production of various types of cheese and products from whey.
Bachelors of technology and technology for educational program 5В072702 "Technology of meat products" have the following special competencies:
- carry out acceptance of all types of livestock, poultry and rabbits;
- produce slaughter of cattle, birds and rabbits;
- maintain the process of primary processing of livestock, poultry and rabbits;
- provide operation of the technological equipment of the primary workshop and poultry farm;
- control the quality of raw materials and semi-finished products;
- maintain the technological process of processing slaughter products (by types);
- ensure the operation of process equipment in the shops of the meat and fat shell;
- control the quality of raw materials, auxiliary materials, semi-finished products and finished products in the production of sausage and smoked products;
- conduct a technological process for the production of sausages;
- conduct a technological process for the production of smoked products and semi-finished products;
- provide operation of technological equipment for the production of sausages, smoked products and semi-finished products;
- organization of work of the structural unit;
- participate in the planning of the main production indicators.