Dual education, practice and employment
In accordance with the “Rules for the organization of dual training”, approved by order of the Minister of Education and Science of the Republic of Kazakhstan dated January 21, 2016 No. 50, the department provides theoretical training at the university and industrial training at enterprises. This is achieved by increasing the practical component of the educational process and conducting classes directly at the workplace. Thanks to the increasing role of practical training, future specialists master production skills at the training stage.
Partner enterprises in training personnel for the food industry are well-known leading enterprises in the country: dairy plants LLP "Foodmaster", LLP "Shin-Line", LLP "Stella Alpina", LLP "SMAK Firm", LLP "Agroproduct", LLP "Borte-Milka", LLP "Adal", meat processing plants LLP "RYBPROM", LLP "Becker and K", LLP "Pervomayskie delicacies", "Et" con", "Bizhan" ;, cannery LLP "Yuzhny", LLP "KAZ SNACK SAUDA", restaurant chain "Dastarkhan", LLP "Central City Properties", Hotel "Rahat Palace", supermarket chain "Magnum" LLP "TitoAvandarde" » ;, “Assorted”, “Entrecote”, cafe “Basilic”, canteen chain “Qaganat”, cafe chain “SHAFRAN”, equestrian club Hippodrome “Nurdaulet”, stud farm “AZYOM”, TOO "Vlad" ; LTD, LLP "Dan-KGD", JSC Agro-industrial company "Adal", Branch "Research Institute of Sheep Breeding named after K.U. Medeubekov", LLP "Research Institute of Livestock and Forage Production".
Graduates of the department have the opportunity to continue their studies abroad, participate in international educational programs and competitions. Graduates who have demonstrated a high level of fundamental training and have shown a penchant for creative work successfully continue their studies in master's and doctoral programs.
Graduates of the Department of Food Technology successfully work as managers and specialists of large, medium and small enterprises in the food and processing industry, engage in scientific and pedagogical activities, master innovative technologies in practice, develop and introduce new generation competitive food products into production.
| Round tables are held annually with representatives of employers to discuss the content of curricula and disciplines. Based on the recommendations of employers, the list of disciplines and their scopes are updated, new disciplines are introduced, and the content of disciplines is updated. Expertise of educational programs is also carried out by foreign scientists in the field of food technology. |
Round table with employers on updating educational programs |
