6B07244 Food technologies and catering in small and medium-sized businesses

Name of the EP

6B07244 Food technologies and catering in small and medium-sized businesses

Code and Classification of Education

6B07 Engineering, Manufacturing and Civil engineering

Code and Classification of Areas of Training

6В072 Manufacturing and processing

Group of educational programs (EP)

В068 Food production

Language learning

Kazakh, Russian, English

The complexity of EP

240 credits

Distinctive features of EP

-

Partner University (JEP) -

-

Purpose of the EP

Training of specialists with a wide range of knowledge, skills and abilities, capable of developing and arguing various options for solving production tasks, managing and controlling the conduct of technological processes at catering enterprises of small and medium businesses

Name of the degree awarded

Engineering and Technology bachelor

Field of professional activity

In the field of food technology and catering at small and medium-sized businesses

Learning out comes

LO1 Applies the achievements of the humanities, natural sciences and technical sciences in life and professional activity.

LO2 Demonstrates the ability of oral and written communication in Kazakh, Russian and English in the field of his professional activity, taking into account the principles of academic writing, honesty and decency.

LO3 Demonstrates the ability to social and professional mobility in the modern world, critical thinking, physical self-improvement, self-education and teamwork.

LO4 Applies methods of theoretical and experimental research and modern information and computer technologies in professional activity.

LO5 Applies in practice the principles of the organization of technological processes of food enterprises of small and medium businesses.

LO6 Operates technological equipment of food enterprises of small and medium businesses.

LO7 Applies modern and innovative technologies in professional activities for the production and improvement of food quality.

LO8 Improves technological processes of production and storage of food raw materials, semi-finished products and food products.

LO9 Carries out quality and safety control of food raw materials and manufactured food products.

LO10 Demonstrates professional skills in the field of planning and management of production and economic activities of food enterprises and their design.