keu

 KEU

  • Speciality Code:

    5В072700

    Speciality Name:

    Technology of food products

    Faculty:

    Faculty of Business and Law

    Field of study:

    Technical science and technologies

  • Contingent of students on the educational program
    118
    Students, studying at the expense of budget funds
    44
    Students, receiving personal grants, scholarships
    0
    Foreign students, studying on this program
    0
    Students, who took part in the academic mobility programs:
    2
    - inside the country
    2
    - outside Kazakhstan
    0

    Degree of the program:Bachelor of engineering and technologyin specialty 5В072700 «Technology of food products»
    The extent and duration Single degree (one university)(289 ECTS – credits / 164 kaz. credits)
    Educational institution Karaganda Economic University of Kazpotrebsoyuz
    Accreditation The Independent Kazakh Agency for Quality Assurance in Education (IQAA)http://nkaoko.kz/
    Validity This program was approved by the University for a period of 4 years for those receiving a degree at the University from 2016
    Level QF for EHEA (Qualifications Framework for European Higher Education Area): 1st cycle; EQF (European qualifications framework): level 6; NQF (National qualifications framework): level 6
  • A) The aim
    • The aim of Bachelor's program is the qualitative preparation of bachelors in technology of food products, with professional and social competencies that meet the requirements of a modern economy and labor market.
  • B) Characteristic
    • 1.Discipline/subject area
    • The main disciplines: Fundamentals of food technology; Commodity food products; The design of the industry; Technology service and support; Especially national and international cuisine; Therapeutic feeding technology; Organization of production in catering; Technology sectors of food products; Thermal processes of refrigeration technology
    • 2.General information/Specialization
    • Technology of food products
    • 3.Direction
    • Technical
    • 4.Features
    • The regular participation of students of specialty in international and national competitions, Olympiads
  • C) Employment and further training
    • 1.Employment
    • Graduates of this educational program can work:
    • on the production of food production enterprises;
    • in catering;
    • in the hotel complexes;
    • in the design, research and development organizations;
    • educational institutions.
    • 2.Further training
    • Master`s program in the specialty 6М072700 «Technology of food products»
  • D) Style of education
    • 1.Approaches to learning and teaching
    • In the process of teaching a lot of attention paid to the use of innovative methods and technologies of training, project, practice-oriented training and student-centered learning.
    • 2.Assessment methods
    • Quality assessment of the development of basic educational programs includes ongoing monitoring of progress, interim assessment of students and final state certification of graduates. For each academic discipline provides for specific forms and procedures for ongoing monitoring of progress (colloquia, performance of tasks, writing essays, essays, solution of case tasks, preparation of presentations, crossword puzzles, performance at seminars and IWST classes, etc.) and conducting boundary control.
  • E) Program competences
    • 1.General competences
    • The program complies with the requirements of the State educational standards «Higher Education. Baccalaureate»To ensure the quality of academic programs in the first cycle level.
    • This includes the general competence (also known as key skills) expected of graduates of the first cycle (see. http://adilet.zan.kz/rus/docs/P1200001080 on the website).
    • Listed below are a summary of competence and the competence of the most characteristic for this program:
      • ability to apply knowledge in practice;
      • research skills;
      • possession of methods of descriptive information and activities: data systematization and structuring description of the subject area (selection of key figures, personalities, issues, systematization of concepts, technologies and methods for solving problems, maintaining its own database, compilation of essays, reviews, manuals);
      • ability to adapt to new situations;
      • ability to generate new ideas (creativity);
      • desire to lead to success;
      • understanding of the culture and customs of other countries;
      • knowledge and ownership of core management functions (decision-making, organization, motivation, control) and methods of their implementation;
      • knowledge and ownership of the main business processes in the organization;
      • ability to work independently and ability to develop and manage projects; concern for the quality;
      • initiative and entrepreneurial spirit.
    • 2.Specific competencies
      • to have an understanding of the structure of the food industry and the basics of food technology products, prospects of development of the food industry;
      • to know the features of the technology sectors of food products, merchandising of food products, equipment, food production, food rheology, economy and management of the production of food products, the order of implementation and operation of quality management systems;
      • to be able to analyze and anticipate changes in supply and demand for the products of the food industry;
      • to have sufficient theoretical knowledge to analyze the economic situation in the area of food production;
      • to know the organization of activity of catering, particularly national and international cuisine,
      • to be able to describe the basic properties of raw materials and finished products;
      • to know the laws of the processes occurring in foods;
      • to be able to analyze the impact of various factors on the processes;
      • to be able to monitor and evaluate the quality of raw materials and food products;
      • to own method of examination of product quality;
      • to be able to organize all kinds of processes in catering and analyze the impact of various factors on the processes;
      • to be able to calculate the flow rate of raw materials, semi-finished products, materials, production capacity and loading equipment;
      • to be able to exercise control over the observance of technological discipline and the proper operation of process equipment;
      • to be able to develop measures to improve processes and increase efficiency.
  • F) Complete list of results for this training program
    • In the context of student professional practice, in work organization as well as with clients, graduates can demonstrate the ability of the following:
    • organization and management processes;
    • control over observance of technological discipline and the proper operation of process equipment;
    • calculation of production capacity and loading equipment;
    • development of measures to improve processes and increase the efficiency of production;
    • development of methods of quality control techno chemical raw and finished products;
    • analysis of the technical equipment and production activity of the enterprises taking into account environmental requirements, occupational safety, fire and explosion safety and industrial hygiene, expanding species in catering services;
    • analysis of the technical and economic performance of enterprises and marketing activities;
    • development and design of technological schemes of the food industry and catering;
    • analysis of scientific and technical information, domestic and foreign experience in the food industry and catering;
    • experimental research to improve the quality of raw materials and finished products relevant sectors of food products.
Электронный университет
3D тур КЭУ
Антиплагиат
Темпус
Erasmus