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EP “TECHNOLOGY OF FOOD PRODUCTS” 1 VOLUME 2 Module handbook on the EP «Technology of food products» Staff handbook on the EP «Technology of food products»

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  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    1

    VOLUME 2

    Module handbook on the EP «Technology of food products»

    Staff handbook on the EP «Technology of food products»

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    2

    Table of contents

    І. MODULE HANDBOOK ..................................................................................... 7 1.1 Modules are common to all learning paths of EP 5В072700-Technology of

    food products ............................................................................................................. 7 History of Kazakhstan ............................................................................................... 7 Kazakh language ..................................................................................................... 10 Russian language ..................................................................................................... 12 Foreign language (English) ..................................................................................... 15 Mathematics ............................................................................................................ 17 Physics ..................................................................................................................... 19 Computer science .................................................................................................... 22 Kazakh language ..................................................................................................... 24 Russian language ..................................................................................................... 26 Sociology and political science ............................................................................... 28 Foreign language ..................................................................................................... 32 Mathematics ............................................................................................................ 34 Engineering and computer graphics ........................................................................ 37 Descriptive geometry and drawing ......................................................................... 39 Life safety, ecology and steady development ......................................................... 41 Basics of the right .................................................................................................... 44 Microbiology ........................................................................................................... 47 Microbiological control of food production ............................................................ 49 Professional Kazakh language ................................................................................. 51 Professional Russian language ................................................................................ 53 Chemistry ................................................................................................................ 55 Fundamentals of food technology ........................................................................... 58 Philosophy and introduction to religious studies .................................................... 60 Bases of the economic theory .................................................................................. 64 Analytical and physical colloid chemistry .............................................................. 67 Biochemistry ............................................................................................................ 69 Chemistry of nutrients ............................................................................................. 72 Theoretical and applied mechanics ......................................................................... 74 Fundamentals of the theory of machines and mechanisms ..................................... 77 Merchandise and expert examination of food products .......................................... 79 Merchandise of food products ................................................................................. 82 Quality control and methods of research of food products ..................................... 85 Professional oriented foreign language ................................................................... 87 Physiology of nutrition ............................................................................................ 89 Human nutrition....................................................................................................... 91 Basics of good nutrition .......................................................................................... 93 Processes and devices of food manufacture ............................................................ 96 Fundamentals of hydraulics and heating engineering ............................................. 98

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    Refrigeration equipment and technology .............................................................. 101 Theoretical foundations of food storage ................................................................ 103 Theoretical foundations of food preservation ....................................................... 106 Automation of technological processes ................................................................. 108 Electrical engineering ............................................................................................ 111 Economics, organization and planning of the industry enterprises ...................... 113 Business planning in enterprises sector ................................................................. 116 Marketing in the food industry .............................................................................. 118 Basics of industrial construction ........................................................................... 121 Safety precautions ................................................................................................. 123 Labor protection .................................................................................................... 125 Monitoring and evaluation of the quality of raw materials and foodstuffs ........... 127 Technochemical control industry .......................................................................... 130 Patenting and bases of scientific research ............................................................. 131 Quality management system ................................................................................. 134 Food safety ............................................................................................................ 136 Quality and safety of food products ...................................................................... 138 Technology of fish products .................................................................................. 140 Refrigeration technology of aquatic organisms .................................................... 142 Educational practice .............................................................................................. 145 Industrial practice .................................................................................................. 146 Pre-diploma practice .............................................................................................. 148 Final qualifying work of bachelor ......................................................................... 150 1.2 Modules for the trajectory of learning EP 5В072700-Technology of food

    production, «Technology of meat and fish products» ........................................... 154 Physico-chemical and biochemical basis of the production of meat and fish

    products ................................................................................................................. 154 Anatomy and Histology of farm animals .............................................................. 155 Physical methods of processing food products ..................................................... 157 Equipment of the meat and fish industry .............................................................. 159 Equipment of food production industry ................................................................ 163 Technology of meat and meat products ................................................................ 165 Technology of meat and meat products ................................................................ 168 Accounting at meat and fish industry .................................................................... 170 Material accounting in the meat industry .............................................................. 171 Technology of national meat products and canned ............................................... 174 Technology of canning production........................................................................ 176 Designing of meat and fish industry ..................................................................... 178 Designing of the enterprises of primary processing of livestock .......................... 180 1.3 Modules for the trajectory of learning EP 5В072700-Technology of

    production, «Technology of milk and dairy products» ......................................... 183 Physico-chemical and biochemical basis of the production of milk and dairy

    products ................................................................................................................. 183 Basics of animal husbandry and hygiene of milk production ............................... 185 Fundamentals of biotechnology of dairy products ................................................ 187

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

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    Equipment of the dairy industry ............................................................................ 189 Logistical support of the dairy industry ................................................................ 192 Technology of milk and milk products ................................................................. 194 Technology of milk and milk products ................................................................. 196 Accounting for the dairy industry ......................................................................... 198 Production calculations in the dairy industry ........................................................ 200 Technology of national dairy products .................................................................. 202 Technology of products from secondary raw milk ............................................... 204 Technology of children's dairy products and canned ............................................ 206 Technology of combined dairy products ............................................................... 208 Designing of the enterprises of the dairy industry ................................................ 210 Designing technological processes of milk production ........................................ 213 1.4 Modules for the trajectory of learning EP 5В072700 - Technology of food

    production, «Technology of products of public catering and special purpose» ... 215 Organization of production and service for catering business .............................. 215 The technology of organization of the restaurant business ................................... 217 Management in catering ........................................................................................ 220 Equipment of catering ........................................................................................... 222 Technical equipment of restaurants ....................................................................... 225 The technology of public catering ......................................................................... 227 The technology of public catering ......................................................................... 230 Accounting and reporting in catering .................................................................... 233 Accounting in catering .......................................................................................... 235 Technology of national dishes and culinary products ........................................... 238 Technology of foreign cuisine ............................................................................... 240 Technology of products special purpose ............................................................... 241 Preventive and care and dietetic food ................................................................... 244 Designing of public catering ................................................................................. 246 Logistical support of catering ................................................................................ 248 II.STAFF HANDBOOK ..................................................................................... 251 Аbzhanova Sholpan Amankeldikyzy .................................................................... 251 Abdrakhimov Ural Tutkabayevich ........................................................................ 252 Abilkasova Sandugash Orynbayevna .................................................................... 254 Abdimanapova Perizat Bakhytovna ...................................................................... 255 Abishev Askhat Kalibasovich ............................................................................... 257 Abutalipova Zhuldyz Abakovna ........................................................................... 259 Akimkhanova Aygerim Anarbekovna .................................................................. 261 Akilova Fatima Esimkhanovna ............................................................................. 261 Akbayeva Gulshat Meyrkhanovna ........................................................................ 262 Aliyeva Marta Bakytzhanovna .............................................................................. 264 Alimardanova Mariyam Kalabayevna .................................................................. 265 Asilova Gulzhan Mukhangaliyevna ...................................................................... 270 Akhmetova Shynar Kadirbekovna ........................................................................ 270 Akhmetova Nursulu Kadyrovna ............................................................................ 271 Bazylkhanova Elmira Chaimaksutovna ................................................................ 274

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    Baybolova Lyazzat Kemerbekovna....................................................................... 275 Baymuratova Asel Zhanbulbekovna ..................................................................... 278 Baymukhanov Bolat Zharkenovich ....................................................................... 279 Belogrivtseva Lyubov Vladimirovna .................................................................... 280 Bizhanova Meruert Altynbekovna ........................................................................ 280 Brodovskaya Larisa Viktorovna ............................................................................ 282 Bugubayeva Gulnar Ospanakunovna .................................................................... 283 Bulambayeva Assel Asankanovna ........................................................................ 284 Butabayev Mir Halilullayevich ............................................................................. 285 Gagarina Nadezhda Lvovna .................................................................................. 286 Dautbayeva Gaziza Adilbekovna .......................................................................... 287 Dzhetpisbayeva Bagila Shakhimardanovna .......................................................... 288 Dzhingilbayev Seit Sarsenbayevich ...................................................................... 290 Dzhumabekova Zulfia Azimkhanovna .................................................................. 291 Dzhakupova Inkar Borisovna ................................................................................ 292 Dikhanbayeva Fatima Toktarovna ........................................................................ 293 Zheksenbay Nurshash ............................................................................................ 296 Zhumanova Kulzhan Mergenovna ........................................................................ 297 Zakiryanov Askhat Kalitovich .............................................................................. 298 Zaritskaya Nadezhda Evgenyevna ........................................................................ 299 Igisenova Aida Rahimberdievna ........................................................................... 300 Isabekova Lyazzat Serikovna ................................................................................ 301 Karataeva Zhanbubi Erzhanovna .......................................................................... 301 Kenenbay Shynar Yrymkyzy ................................................................................ 302 Kozybayev Asilbek ............................................................................................... 304 Kikbay Abdilla Atamuratuly ................................................................................. 306 Kuzembayev Kanash Kuzembayevich .................................................................. 307 Kuzembayeva Gauhar Kanashevna ....................................................................... 308 Mazhiyeva Elba Myrzakhmetovna ........................................................................ 310 Mazhit Zhamila Batykkyzy ................................................................................... 310 Masimova Saniya Hakimovna............................................................................... 312 Matibaeva Ainur Ibraevna ..................................................................................... 313 Mekebaeva Laura Sarzhanovna............................................................................. 315 Menlibaeva Karlygash Kazhygalievna .................................................................. 315 Mustambayev Nurlan Konakaevich ...................................................................... 317 Musabekov Ondasyn Ustenovich .......................................................................... 317 Mukhtarkhanova Rauan Buribaevna ..................................................................... 320 Myrzageldieva Zhanat Muratbekovna .................................................................. 322 Nabiyeva Zhanar Serikbolovna ............................................................................. 323 Nizamova Makhinur Nurmukhamedovna ............................................................. 328 Ospanov Kaiyrly Imanalievich .............................................................................. 330 Petchenko Valentina Ignatevna ............................................................................. 332 Rashidova Barshagul Rashidovna ......................................................................... 334 Rskeldiev Berdan Abdazimovich .......................................................................... 335 Savelieva Svetlana Yegorovna .............................................................................. 337

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    Sagadiev Nusup Dairovich .................................................................................... 338 Sagimova Aizhan Sadvokasovna .......................................................................... 339 Saltybaev Arsen Demosfenovich .......................................................................... 340 Samaldykova Zaure Maksutovna .......................................................................... 341 Serikkyzy Mira Serikovna ..................................................................................... 341 Smagulova Aiman Kabdolla kyzy ......................................................................... 343 Suleimenova Mariya Shayakhmetovna ................................................................. 344 Suleimenova Aizhan Khamitovna ......................................................................... 345 Syzdykova Laila Saylauovna ................................................................................ 346 Tayeva Aigul Maratovna ....................................................................................... 348 Tattibayeva Damira Baktiyarovna ........................................................................ 349 Tazhibakhyt Galym Sabitzhanovich ..................................................................... 350 Tekeeva Gulnara Kesikovna ................................................................................. 351 Tleulinova Meyramkul Beysenbaykyzy ................................................................ 352 Turakbayev Sherlibay ............................................................................................ 353 Turgarayeva Gulfara Makhambetovna .................................................................. 354 Turdymuratov Orynbasar Ospanovich .................................................................. 356 Hakimova Raifa Sheriyazdanovna ........................................................................ 357 Uzakov Yassin Malikovich ................................................................................... 357 Tsoi Alexander Petrovich ...................................................................................... 361 Sharifkanova Gafura Nigmetkanovna ................................................................... 363 Shayakhmetova Intyk Shayakhmetovna ............................................................... 364 Shorayeva Araylym Boranbayevna ....................................................................... 366 Chingisova Albina Mamarkhanovna ..................................................................... 367

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

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    І. MODULE HANDBOOK

    1.1 Modules are common to all learning paths of EP 5В072700-Technology of

    food products

    Module name: History of Kazakhstan

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable HK 1101

    Subtitle, if applicable -

    Courses, if applicable Lectures.Practical lessons. Student’s independent study

    work with a lecturer (SISwL) – work of students with

    textbooks and primary sources,fulfillment of group and

    individual tasks in the form of tests, games, discussions,

    round tables. Student’s independent study work (SIS) –

    preparation of projects, theme crosswords, eesays,

    search of web information (by means of Internet).

    Semester(s) in which the

    module is taught

    1 semester

    Person responsible for

    the module

    CPhSc., associate professor Zakirjanov A.K.

    Lecturer CPhSc., associate professor Zakirjanov A.K.

    Senior lecturer Akhmetova Sh.K.

    Language Kazakh, Russian languages

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, lectures - 30 hours, practical lessons -

    15 hours, SISwL - 23 hours, SIS-67 hours.

    Workload 135 hours

    Credit points 5 ECTS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisites: “History of Kazakhstan” in the volume of

    school program

    Module

    objectives/intended

    learning outcomes

    As the result at the end of the module, students should

    demonstrate:

    knowledge: historical events that took place on the

    territory of Kazakhstan; of the outstanding figures of

    the history of Kazakhstan from ancient times to the

    present day; how form a national identity,

    historiography.

    ability: analyse, explain, and value historical facts and

    happening; describe historical events, memorials of

    culture;

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

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    skills: analyze the facts and events of the past of

    Kazakhstan by the historical method of research.

    competence: apply knowledge of historical events in

    Kazakhstan in practice activity and everyday life.

    Content Kazakhstan is in the epoch of stone and bronze. Union

    of tribes and earlier state. Kazakhstan is in Vi-Xii c.c..

    Development of feudal relations. Kazakhstan is in

    Mongol period. In XIV-XV c.c. state is in territory of

    Kazakhstan. Formation of Kazakh khanate. Ending of

    forming Kazakh nationality. Social-economical and

    political system of Kazakh khanate in XVI-XVIII. The

    beginning of joining of Kazakhstan to the Russia.

    Kazakhstan in XVIII- in the beginning of XIX century.

    National liberation struggle of Kazakhstan in XVIII in

    the beginning of XIX century. The culture of

    Kazakhstan in XIX century. Kazakhstan in XX century

    of Kazakhstan in the period of establishment of

    totalitarian systems. Kazakhstan in the year of Great

    War (1941-1945). Social-political and economical

    development of Kazakhstan in 1946-1970y.Kazakhstan

    is in condition of renewal and independence.

    Study and examination

    requirements and forms

    of examination

    The current knowledge is checked in the form of a

    control test, checking homework assignments and

    assignments of SIS; midterm thematical controlis

    checkedin the form of performance examinations. The

    final control is carried out in oral and written forms and

    in the form of passing the test.

    Media employed Multimedia software, electronic educational-methodical

    complex of discipline, active handouts.

    Reading list The main literature:

    1. Ayagan B. G. Modern History of Kazakhstan: The

    textbook for unhistorical specialties of Higher

    educational institutions. Almaty: Raritet, 2010, - 448p.

    2. Kan G. V. History of Kazakhstan: Textbook. -

    Almaty: Almatykitap, 2011. - 312p.

    3. Kan G. V. History of Kazakhstan: Textbook. -

    Almaty: Almatykitap, 2012. – 320p.

    4. Ayagan B. G. Modern history of Kazakhstan:

    Textbook / H. M. Abzhanov, S. V. Seliverstv, M. S.

    Bekenova. Almaty: Raritet, 2010, - 432p.

    5. Musin Chapay. History of Kazakhstan (since ancient

    times prior to the beginning of 2008): Textbook, 4th

    edition. Almaty: 2008 - 640p.

    The additional literature:

    1. History of Kazakhstan. Since ancient times so far: 5

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

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    languid. 1T. Kazakhstan since an era of the Paleolith to

    the Middle Ages. Almaty: Atamura, 2010.- 544p.

    2. Toleubayev A. History of Kazakhstan: the most

    important periods and scientific problems. Almaty:

    Mektep, 2014.-368p.

    3. Artykbayev Zh. History of Kazakhstan: The textbook

    - Astana: Foliant, 2013 - 360 pages.

    4. Turgarayeva G. M. Socio-political and state services

    of Ahmet Baytursynuly (1872-1937): The monograph -

    Almaty, Nur Print, 2015-258 pages.

    5. Akhmetova, Sh. K. Istoriya of development of

    pedagogical education in Kazakhstan (1985-2005)

    [text]: Monograph. - Almaty: Nur Print, 2016. - 167

    pages.

    6. History of Kazakhstan since the most ancient times

    up to now in seven volumes [text]. The most ancient

    (prehistoric) period of history of Kazakhstan (from 2,5

    million years BC to the 8-7th century of century BC)

    7. E. B. Sydykova. - Astana: Institute of the Euroasian

    integration, 2015. - 262 pages.

    8. Akhmetova Sh. K. History of Kazakhstan: Education

    guidance. - Almaty: KazNPU, 2015. - 204 pages.

    9. Turgarayeva G. M. History of Kazakhstan.

    Textbook: Course of lectures. - Almaty, 2016

    10. Koygeldiyev M. History of Kazakhstan: textbook. -

    Almaty: Mektep, 2015. - 424 pages.

    11. Zhumakayeva B. D. History of Kazakhstan:

    Education guidance. - Almaty: LEM, 2010. - 308.

    12. Dzholdybayeva U. M., Ospanova R. R., Akhmetov

    Sh. K. A course of lectures on discipline History of

    Kazakhstan. Education guidance. - Almaty, KazNPU.

    2013.-185 pages.

    13. Dzholdybayeva U. M., Ospanova R. R., Akhmetov

    Sh. K. A course of lectures on discipline History of

    Kazakhstan. (for students of a correspondence course).

    The education guidance - Almaty; KazNPU. - 2013. -

    119 pages.

    14. Akhmetova Sh. K., Ospanova R. R. Training In

    Kazakhstan in the second half of the 19th century and at

    the beginning of the XX century. The education

    guidance for Higher educational institutions – Almaty,

    KazNPU. 2015. - 72 pages.

    15. Akhmetova Sh. K., Dzholdybayeva U. M.

    Kazakhstan during the years of

    independence.Textbook. 2015. - 106 p.

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

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    Web-resources: www.library.atu.kz

    http://rmeb.kz

    http://www.iprbookshop.ru

    http://rntb.kz

    http://kazneb.kz

    http://polpred.com

    http://library.kz Ғылым Ордасы

    Module name: Kazakh language

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable KL 1106

    Subtitle, if applicable -

    Courses, if applicable Practical lessons, student’s independent study work

    (SIS), student’s independent study work with lecturer

    (SISwL), dictations, statements, essays.

    Semester(s) in which the

    module is taught

    1 semester

    Person responsible for

    the module

    CHSc, associate professor Turgarayeva G.M., senior

    lecturer Mekebayeva L.S., senior lecturer Sagymova

    A.S., master, senior lecturer Baimuratova A.Zh.

    Lecturer CHSc, associate professor Turgarayeva G.M., senior

    lecturer Mekebayeva L.S., senior lecturer Sagymova

    A.S., master, senior lecturer Baimuratova A.Zh.

    Language Kazakh language

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, practical lessons - 45 hours, SISwL -

    23 hours, SIS-67 hours.

    Workload 135 hours

    Credit points 5 ЕСТS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisistes: “Kazakh language” in the volume of

    school program.

    Module

    objectives/intended

    learning outcomes

    As the result at the end of the module, students should

    demonstrate:

    knowledge: in the field of grammar, vocabulary and

    phonetics; linguistic forms of expression of various

    types of information;

    ability: to exchangeshort remarks; communicate on

    familiar and unfamiliar topics; listen to and understand

    the speech of the teacher and their fellow students,

    http://www.library.atu.kz/http://rmeb.kz/http://www.iprbookshop.ru/http://rntb.kz/http://kazneb.kz/http://polpred.com/http://library.kz/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

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    speakers; accept and understand everyday expressions

    of everyday use; write coherent texts; describe in

    written form familiar objects / objects or real events in

    the framework of themes and subtitle.

    skills: the construction of various types of speech

    activity; use language means in accordance with the

    norms of the literary language.

    competence: useknowledgeandskillsongrammar,

    vocabulary, phonetics.

    Content Broadening lexical minimum of general using words

    and word combinations, possessing grammatical forms

    and constructions at the level of their using in a

    speech.The construction of various types of speech

    activity: conversation, description, information.

    Grammatical forms and constructions in the functional

    aspects. Reproducing adapted and producing not

    sophisticated pragmatic texts, dialogues and

    monologues, in oral and written forms, actual for

    social-domestic spheres by the different types of speech

    activities: speaking, auding, reading and writing.

    Study and examination

    requirements and forms

    of examination

    The level of knowledge is checked in the form of

    current (oral interrogation, written works with various

    types of speech, dialogue, monologue, and polylogue),

    midterm controls (in oral and written forms).The final

    control is held in oral-written form.The student should

    show the mastered language and speech material of the

    module.

    Media employed Electronic educational and methodical complex of

    discipline, active handouts, video materials, posters,

    slides, specialized laboratories.

    Reading list The main literature:

    1. Salkynbai A.B. Kazakh language: (textbook for

    quick self-study of initial groups). – Almaty: Ziyat

    Press, 2007. – 175 p.

    2. Bekturova A.Sh., Bekturov Sh.K. Kazakh language

    for all. – Almaty, 2004.

    3. Kuzekova Z. Practical course of Kazakh language. –

    Almaty, 2002.

    4. Kuzekova Z. Kazakh language. Textbook for high

    level schools (to learn languages for medium levels). –

    Astana: Tanym, 2003.

    The additional literature:

    5. Mukhamadiyeva N.K. Professional Kazakh

    language. – Almaty: Sansam, 2006. - 80 p.

    6. Kuzekova Z. Kazakh language. Textbook for high

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    12

    level schools. – Astana, 2003.

    7. Bekturova A.Sh., Bekturov Sh.K. Kazakh language

    for beginners. – Almaty, 1994.

    8. Sagymova A.S., Bekturov Sh.K., Arynova R.S.

    Kazakh language. Collection of assignments. – Almaty,

    2007.

    9. Oralbai N. Kazakh language. – Almaty: Arys, 2007.

    10. Zhapbarova A., Taimenov D., Turmakhanov S.,

    Zhapbarova G. Kazakh language. – Shymken, 2007.

    Web-resources:

    www.library.atu.kz

    http://rmeb.kz

    http://www.iprbookshop.ru

    http://rntb.kz

    http://kazneb.kz

    http://polpred.com

    http://library.kz Ғылым Ордасы

    Module name: Russian language

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable RL 1106

    Subtitle, if applicable -

    Courses, if applicable Practical lessons, student’s independent study work

    (SIS), student’s independent study work with lecturer

    (SISwL), dictations, statements, essays.

    Semester(s) in which the

    module is taught

    1 semester

    Person responsible for

    the module

    CPSc, associate professor, professor ATU Nizamova

    M.N., senior lecturer Smagulova Sh.K., senior lecturer

    Tekeeva G.K.

    Lecturer CPSc, associate professor, professor ATU Nizamova

    M.N., senior lecturer Smagulova Sh.K., senior lecturer

    Tekeeva G.K.

    Language Russian language

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, practical lessons - 45 hours, SISwL -

    23 hours, SIS-67 hours.

    Workload 135 hours

    Credit points 5 ЕСТS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    http://www.library.atu.kz/http://rmeb.kz/http://www.iprbookshop.ru/http://rntb.kz/http://kazneb.kz/http://polpred.com/http://library.kz/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

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    Recommended

    prerequisites

    Prerequisites: “Russian language” in the volume of

    school program.

    Module

    objectives/intended

    learning outcomes

    As the result at the end of the module, students should

    demonstrate:

    knowledge: in the field of grammar, vocabulary and

    phonetics; linguistic forms of expression of various

    types of information;

    ability: to exchangeshort remarks; communicate on

    familiar and unfamiliar topics; listen to and understand

    the speech of the teacher and their fellow students,

    speakers; accept and understand everyday expressions

    of everyday use; write coherent texts; describe in

    written form familiar objects / objects or real events in

    the framework of themes and subtitle.

    skills: the construction of various types of speech

    activity; use language means in accordance with the

    norms of the literary language.

    competence: useknowledgeandskillsongrammar,

    vocabulary, phonetics.

    Content Broadening lexical minimum of general using words

    and word combinations, possessing grammatical forms

    and constructions at the level of their using in a

    speech.The construction of various types of speech

    activity: conversation, description, information.

    Grammatical forms and constructions in the functional

    aspects. Reproducing adapted and producing not

    sophisticated pragmatic texts, dialogues and

    monologues, in oral and written forms, actual for

    social-domestic spheres by the different types of speech

    activities: speaking, auding, reading and writing.

    Study and examination

    requirements and forms

    of examination

    The level of knowledge is checked in the form of

    current (oral interrogation, written works with various

    types of speech, dialogue, monologue, and polylogue),

    midterm controls (in oral and written forms).The final

    control is held in oral-written form.The student should

    show the mastered language and speech material of the

    module.

    Media employed Electronic educational and methodical complex of

    discipline, active handouts, video materials, posters,

    slides, specialized laboratories.

    Reading list The main literature:

    1. N.I. Ergazieva, M.N. Nizamova, R.D. Darkembaeva,

    S.D. Seidenova, N.A. Tairova “Russian language for

    high not-linguistic institution students”, Almaty- 2008y.

    2. G.V. Kim, G.F. Bulgakova, Sh.A. Tungachina

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

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    “Syntaxes of simple sentence”, A.:-Ana tili, 1995.

    3. G.V. Kim, G.F. Bulgakova, Sh.A. Tungachina

    “Syntaxes of compound sentence ”, A.:-Ana tili, 1995

    The additional literature:

    4. Akhmedyarov K.K. “Practical course of Russian language”, A.: KazNU, 2000.

    5 Fedosyuk M. Yu., etc. Russian. The education guidance for students not philologists. - Moscow:

    Science, 2002.

    6 Ergaziyev N. I., Nizamova M. N., Esetov A. T. Russian: An educational and methodical complex for

    the students studying on credit technology. - Almaty:

    Publishing department of ATU, 2006. - 223 pages.

    7 Ergaziyev N. I., Seydenova S. D., Nizamov M. N., Darkembayev R. D., Methodical developments to

    accomplishment of test tasks on Russian and materials

    on self-checking of knowledge for students of national

    groups (The educational block. Syntax of a simple and

    compound sentence). - Almaty, 2006.

    For independent reading and development of the speech:

    9 Pushkin A. S. Captain's daughter.

    10 Lermontov M. Yu. Hera our time.

    11 Momyshulу B. Our family.

    12 Suleymenov O. Fire transformation.

    13 Aitmatov Ch. Longer than a century day lasts.

    14 Isabekov D. Apke (play).

    15 Tsvetaev M. Verses.

    16 Makatayev M. Verses.

    Web-resources: http://library.atu.kz

    http://rmeb.kz

    http://www.iprbookshop.ru

    http://rntb.kz

    http://kazneb.kz

    http://polpred.com

    www.gramota.ru

    www.gramma.ru;www.slovari.ru

    www.shkola.lv;www.rusyaz.ru; www.philology.ru

    http://library.atu.kz/http://rmeb.kz/http://www.iprbookshop.ru/http://rntb.kz/http://kazneb.kz/http://polpred.com/http://www.gramota.ru/http://www.gramma.ru/http://www.slovari.ru/http://www.shkola.lv/http://www.rusyaz.ru/http://www.philology.ru/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    15

    Module name: Foreign language (English)

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable FL1107

    Subtitle, if applicable English language

    Courses, if applicable Lectures, practical lessons, student’s independent study

    work (SIS), student’s independent study work with a

    lecturer (SISwL).

    Semester(s) in which the

    module is taught

    1 semester

    Person responsible for

    the module

    CPhSc, associate professor Alieva M.B., master, senior

    lecturer Tleulinova M.B.

    Lecturer CPhSc, associate professor Alieva M.B., master, senior

    lecturer Tleulinova M.B.

    Language English language

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, practical lessons - 45 hours, SISwL -

    23 hours, SIS-67 hours.

    Workload 135 hours

    Credit points 5 ЕСТS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisites: “Foreign language” in the volume of

    school program.

    Module

    objectives/intended

    learning outcomes

    As the result at the end of the module, students should

    demonstrate:

    knowledge:

    - phonetics: the basic rules of reading and pronouncing

    the letters of the alphabet and letter combinations in the

    speech flow;

    - orthography: writing letters and letter combinations

    that match certain sounds, spelling corresponds to the

    frequency of lexical and grammatical features of the

    core language;

    - lexis: word-formation models, contextual meaning

    ambiguous words, terms, lexical structure,

    corresponding to the profile of the studied specialty;

    - grammar: uselearnedgrammar

    ability:to tell about yourself, about family, about their

    studies, about the seasons and the national cuisine,

    about traditions and festivals, about the online world,

    view the text on electronic and paper and find relevant

    information.

    skills:

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    16

    - the practical choice of language means in accordance

    with the rules of English and German languages, use all

    common lexicon in the educational process.

    competence:

    -use knowledge and skills in grammar, vocabulary,

    phonetics, informed the interlocutor, to request

    information, carry on a conversation on the basis of

    prepared and unprepared speech with the use of

    repetition, paraphrase and other resources, exchange

    short remarks, to communicate in both familiar and

    unfamiliar topics, listen and understand teacher’s

    speech and their fellow students, speakers, accept and

    understand everyday expressions of everyday use, to

    write coherent texts, describe familiar objects / objects

    or real events within the same time and subtitlein

    written form, write short essays on topics of interest,

    write reports, personal and business letters.

    Content English alphabet, the verbs :to have, to be in the Present

    Simple Tense, Personal Pronouns, the Common Case,

    the Cardinal and Ordinal numerals, countable and

    uncountable nouns,Pronouns: much little few some

    many any, the Degrees of Comparison in/at/on for time,

    time expressions, going to, Infinitive of purpose, the

    Future Tense

    Study and examination

    requirements and forms

    of examination

    The current knowledge is checkedin the form of an

    express survey (a survey on the level of understanding

    the diagnosis, test, check homework assignments and

    tasks of SIS); midterm thematical controlis checkedin

    the form of performance examinations. The final

    control is comprehensively carried out in oral and

    written forms.

    Media employed Multimedia software, electronic educational-methodical

    complex of discipline, active handouts.

    Reading list The main literature

    1 Omarova Sh. B. Seytkaza G. O. The education

    guidance on English. Almaty: ATU publishing house,

    2006. - 100 pages.

    2 Zhanabayeva K. Zh. Basic English. Almaty, 2001. -

    220 pages.

    The additional literature

    3 Market Leader Pre-Intermediate. David Cotton and

    Simon Kent, 2000. - 120 p.

    4 Grammar Spectrum. 2 and 3 Pre-Intermediate and

    Intermediate. 2001. – 150 p.

    5 English Grammar in Use Raymond Murphy

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    17

    Cambridge. 2004. – 380 p.

    6 Oxenden C. English file. Student’s book.. Oxford,

    2004. – 144 p.

    7 Practical grammar in Patterns:For laboratory work. -

    M.: 2000. -197 p.

    8 Pye D.Elementary: Practice book. - Oxford:

    Macmillan Heinemann, 2000.

    9 Kabdrgalinova S. B. English for specialties of a

    technological profile. Education guidance, Almaty,

    2009. - 160 pages.

    10 The dictionaries, reference books which are

    available in ATU library

    Web-resources:

    http://library.atu.kz

    http://rmeb.kz

    http://www.iprbookshop.ru

    http://rntb.kz/ ; http://kazneb.kz;

    http://polpred.com

    www.cambridge.org.

    www.http:vik.pedia

    www.reward.ru

    Module name: Mathematics

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable Mat 1203

    Subtitle, if applicable -

    Courses, if applicable Lectures, practical lessons, student’s independent study

    work (SIS), student’s independent study work with a

    lecturer (SISwL).

    Semester(s) in which the

    module is taught

    1 semester

    Person responsible for

    the module

    CTSc, associate professor Myrzageldiyeva Zh.M.

    Lecturer CTSc, associate professor Myrzageldiyeva Zh.M.

    Master, senior lecturer Abdimanapova P.B.

    Language Kazakh, Russian languages

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, lectures - 15 hours, practical lessons -

    30 hours, SISwL - 23 hours, SIS-67 hours.

    Workload 135 hours

    Credit points 5 ECTS, examination

    Requirements according

    to the examination

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    http://library.atu.kz/http://rmeb.kz/http://www.iprbookshop.ru/http://rntb.kz/http://kazneb.kz/http://polpred.com/http://www.http:vik.pedia

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    18

    regulations controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisites: “Mathematics” in the volume of school

    program.

    Module

    objectives/intended

    learning outcomes

    As a result of the completion of the module, students

    will demonstrate

    knowledge:fundamentals of linear algebra and

    vector;the main tasks of analytical geometry on a plane

    and in space;the basics of differential and integral

    calculus of one variable function;

    ability:in the application of the study of mathematical

    methods of solving applied problems, choosing

    methods and meanings to solve the problem;

    skills:understanding and application of mathematical

    methods in linear and vector algebra, analytic

    geometry, differential and integral calculus of one

    variable function, solving differential equations, the

    theory of series, probability theory in the study and

    analysis of the production process problems;use of the

    achievements of fundamental science for successful

    study of the general theoretical and specialized

    engineering disciplines.

    competence:in the choice of the methods of

    mathematical analysis and modeling in solving applied

    problems;

    Content Elements of linear and vector algebra; analytical

    geometry on a plane and in space; differential and

    integral calculus of one variable function and their

    applications.

    Study and examination

    requirements and forms

    of examination

    Current control is practiced in the form of solution

    semester tasks and control work. . Final control is held

    by the commission in the oral-written form.

    Media employed Multi-media programs, electronic methodological

    complex of disciplines, active hand-out materials.

    Reading list The main literature:

    1. Pismennyi D. T. Abstract of lectures on the higher

    mathematics: Full course. – М: Ayres Press, 2015.

    2. Individual tasks on the higher mathematics under the

    editorship of Ryabushko A. P. In four parts. – Minsk:

    The higher school, 2013.

    3. Lungu K. N., etc. The collection of tasks in the

    higher mathematics with examinations. 1 course. – M.:

    Ayres – the Press, 2013.

    4. Aydos E. Zh. The higher mathematics 1: Textbook

    Almaty: Bastau, 2015.

    5. Aydos E. Zh. The higher mathematics 2: The

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    19

    textbook - Almaty: Bastau, 2016.

    The additional literature:

    6.Kabdykayirov K. Higher mathematics. 2014.

    7.Tokbergenov D.B., Urstemova G.K. Mathmeatics 1,2.

    Almaty 2011.

    8. Tokbergenov D.B., Mazhit Zh.B. Mathmeatics: L-

    pride, 2013.

    9. Minorsky V.P. Collection of tasks in the higher

    mathematics. - 15th prod.: Fizmatlit, 2008.

    10. Shipachev V. S. The higher mathematics. Full

    course.: Urait, 2012.

    11. Danko of Item E., Popov A. G., Kozhevnikova T.

    Ya., Danko S. P. The higher mathematics in exercises

    and tasks: "Onyx", 2009.

    Web-resources:

    http://library.atu.kz

    http://rmeb.kz

    http://znanium.com

    http://www.iprbookshop.ru

    http://rntb.kz

    http://kazneb.kz

    http://polpred.com

    Module name: Physics

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable Ph1204

    Subtitle, if applicable -

    Courses, if applicable Lectures, practical lessons, student’s independent study

    work (SIS), student’s independent study work with a

    lecturer (SISwL).

    Semester(s) in which the

    module is taught

    1 semester

    Person responsible for

    the module

    CChSc, associate professor Zhumanova K.M.

    Lecturer CChSc, associate professor Zhumanova K.M.,

    DPSc, professor Musabekov O.U.,

    Master, senior lecturer Chingisova A.M.

    Language Kazakh, Russian languages

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, lectures - 15 hours, practical lessons -

    15 hours, laboratory lessons – 15 hours, SISwL - 23

    http://library.atu.kz/http://rmeb.kz/http://znanium.com/http://www.iprbookshop.ru/http://rntb.kz/http://kazneb.kz/http://polpred.com/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    20

    hours, SIS-67 hours.

    Workload 135 hours

    Credit points 5 ECTS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisites: “Physics”, “Mathematics” in the volume

    of school program.

    Module

    objectives/intended

    learning outcomes

    As the result at the end of the module, students should

    demonstrate:

    knowledge:

    - Basic physical theories and principles from the field

    of mechanics, molecular physics and thermodynamics,

    atomic and nuclear physics;

    - Physical methods of research on optical devices

    (microscope, refractometer, saccharimeter);

    - Basic laws of: the geometric and wave optics, the laws

    of radioactive decay;

    - Nuclear reactions, nuclear reactions;

    be able to:

    - Apply theoretical knowledge to solve concrete

    physical tasks and situations, analyze results of physical

    experiment, model physical situations by using a

    computer;

    have the skills:

    - Conducting of physical experiments, works with

    measuring devices, calculation and processing of

    obtained data;

    be competent:

    - In the application of the basic concepts and laws of

    physics to the technological processes of modernization

    and creation, while demonstrating self-creative

    approach;

    - In systems thinking and a holistic view of modern

    natural science picture of the world.

    Content Mechanics, molecular physics and thermodynamics,

    electrostatics and electrodynamics, optics, atomic and

    nuclear physics.

    Study and examination

    requirements and forms

    of examination

    The current knowledge is checkedin the form of an

    express survey (a survey on the level of understanding

    the diagnosis, test, check homework assignments and

    tasks of SIS); midterm thematical controlis checkedin

    the form of performance examinations. The final con-

    trol is comprehensively carried out in oral and written

    forms.

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    21

    Media employed Multimedia software, electronic educational-methodical

    complex discipline, active handouts.

    Reading list The main literature:

    1. Savelyev I.V. Course of general physics in 3 vols.

    V.1 Mechanics. Molecular physics. Textbook. 4th ed. -

    SPb .: Lan, 2011. - 432 p.

    2. Savelyev I.V. Course of general physics in 3 vols.

    V.2 Electricity and Magnetism. Waves. Optics.

    Textbook. 4th ed. - SPb .: Lan, 2011. - 496 p.

    3. Savelyev I.V. Course of general physics in 3 vols.

    V.3 Quantum Optics. Atomic physics. Solid State

    Physics. - St. Petersburg:., Lan, 2011. - 320 p.

    4. Trofimova T.I., Pavlova Z.G.“Collection of problems

    on physics course with the decisions”. 4th edition. -

    Moscow: Higher School. 2007, 591 p.

    5. Trofimova T. I. Physics course: the education

    guidance for higher education institutions - the 15th

    prod., – M: Academy, 2007. – 560 pages.

    6. Wolkenstein V.S. Collection of tasks of the general

    course of physics. – Moscow, Sience. 2014. -382 p.

    7. Abdullah J. Ayazbayev T. “Lectures on physics”

    textbook -Almaty. ZHSHS RPBK ".Dauіr, 2012.-528 p.

    The additional literature:

    8. Musabekov O. “Individual tasks in physics”. 1 part. -

    Almaty, 2014.

    9. Musabekov O. “Individual tasks in physics”. 2 part. -

    Almaty, 2014.

    10. Musabekov O. Physics 1 (mechanics, molecular

    physics and thermodynamics, electrodynamics).-

    Almaty, ATU, 2014.

    11. Musabekov O. Physics 2: Waves, optics, quantum

    physics. - Almaty, ATU, 2014.

    12. Koyshybayev N. Physics the handbook – Almaty:

    Atamura, 2008 – 296 pages.

    Web-resources:

    http://library.atu.kz

    http://rmeb.kz

    http://znanium.com

    http://www.iprbookshop.ru

    http://rntb.kz

    http://kazneb.kz

    http://polpred.com

    http://library.atu.kz/http://rmeb.kz/http://znanium.com/http://www.iprbookshop.ru/http://rntb.kz/http://kazneb.kz/http://polpred.com/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    22

    Module name: Computer science

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable CS 1102

    Subtitle, if applicable -

    Courses, if applicable Lectures, practical lessons, laboratory lessons, student’s

    independent study work (SIS), student’s independent

    study work with a lecturer (SISwL).

    Semester(s) in which the

    module is taught

    1 semester

    Person responsible for

    the module

    CESc, associate professor Gagarina N.L.

    Lecturer CESc, associate professor Gagarina N.L.

    CTSc, senior lecturer Tazhibakhyt G.S.

    Language Kazakh, Russian languages

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, lectures - 15 hours, practical lessons -

    15 hours, laboratory lessons – 15 hours, SISwL - 23

    hours, SIS-67 hours.

    Workload 135 hours

    Credit points 5 ECTS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisites: “Computer science” in the volume of

    school program.

    Module

    objectives/intended

    learning outcomes

    As a result of the completion of the module, students

    will demonstrate:

    knowledge:basic methods and means of processing,

    storage, transmission and stocking of information; the

    main components and principles of information -

    telecommunication networks; the main threats and

    methods of information security; legal aspects of using

    of information technology and software.

    ability:use information resources to find and store

    information;use automated office systems;use

    specialized software to solve problems in the relevant

    field;use different forms of e-learning to expand

    professional knowledge.

    skills:work with databases, basic office applications;

    implementation of information - communication

    technologies for searching and processing information.

    competence: use information - telecommunication

    technology in the professional acitivity.

    Content Basic concepts of computer science; introduction to

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    23

    computer architecture; algorithmic problem solving;

    system software; application software; information -

    communication technologies; information security

    framework; application of information technology in

    the professional field; perspective directions of

    development of informatics.

    Study and examination

    requirements and forms

    of examination

    The current knowledge is checkedin the form of a test

    survey, passing laboratory works and implementation

    of tasks. The final control – testing.

    Media employed Microsoft Office, frame applications (Norton

    Commander), service programs (antivirus), game

    programs, PhotoShop, e-training complex discipline,

    active handouts.

    Reading list The main literature:

    1. Koroleev N. V. Informatics [text]: Education

    guidance. - Almaty: Bastau, 2012. - 504. - Bibliogr.:

    476-493 pages.

    2. Gruzin V. Informatika [text]: textbook. - 2nd prod. -

    Astana: Foliant, 2010. - 272 pages.

    3. Cai D. Hardware of the personal computer [text]:

    education guidance. - Astana: Foliant, 2012. -296

    pages.

    4. Gruzina E. Informatik [text]: education guidance. -

    Astana: Volume, 2010. - 144 pages - ISBN 978-601-

    292-104-5: 930-00. / 11 copies;

    5. Kireeva, G. I. Bases information technology [text]:

    Studies. пособ. - М: DMK Press, 2009. - 272 pages.

    6. Mіkrosoft Access 2003. Step by step [text]: Practical

    benefit. - The translation with English - M: JV EKOM,

    2004. - 432 pages.

    The additional literature:

    1. Burke, Kenneth. The analysis this by means of

    Microsoft Excel. [text]. - М: William, 2005. - 560

    pages.

    2. Dodge M. Effective work: Excel 2002 [text]. - SPb.:

    St. Petersburg, 2003. - 992 pages.

    3. Nurymbetov A. U. Informatics, information

    technologies and systems of telecommunications [text].

    - Almaty: Dauir, 2012. - 376 pages.

    4. Yavorsky V. Computer networks: [text]: Education

    guidance. 2nd edition. - Astana: Folinat, 2012. - 152 p.

    5. Ermekov N. Informatics elements. [text]: Education

    guidance. the 2nd edition - Astana: Volume., 2011. -

    176 pages.

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    24

    Web-resources:

    http://library.atu.kz

    http://rmeb.kz

    http://virtualedu.kz

    http://www.informatik.kz

    Module name: Kazakh language

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable KL 1106

    Subtitle, if applicable -

    Courses, if applicable Practical lessons, student’s independent study work

    (SIS), student’s independent study work with lecturer

    (SISwL), bussines games, essays, presentations.

    Semester(s) in which the

    module is taught

    2 semester

    Person responsible for

    the module

    CHSc, associate professor Turgarayeva G.M., senior

    lecturer Mekebayeva L.S., senior lecturer Sagymova

    A.S., master, senior lecturer Baimuratova A.Zh.

    Lecturer CHSc, associate professor Turgarayeva G.M., senior

    lecturer Mekebayeva L.S., senior lecturer Sagymova

    A.S., master, senior lecturer Baimuratova A.Zh.

    Language Kazakh language

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, practical lessons - 45 hours, SISwL -

    23 hours, SIS-67 hours.

    Workload 135 hours

    Credit points 5 ЕСТS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisites: Kazakh language

    Module

    objectives/intended

    learning outcomes

    As the result at the end of the module, students should

    demonstrate:

    knowledge: in the field of grammar, vocabulary and

    phonetics; linguistic forms of expression of various

    types of information;

    ability: to exchange short remarks; communicate on

    familiar and unfamiliar topics; listen to and understand

    the speech of the teacher and their fellow students,

    speakers; accept and understand everyday expressions

    of everyday use; write coherent texts; describe in

    written form familiar objects / objects or real events in

    http://library.atu.kz/http://rmeb.kz/http://virtualedu.kz/http://www.informatik.kz/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    25

    the framework of themes and subtitle.

    skills: the construction of various types of speech

    activity; use language means in accordance with the

    norms of the literary language.

    competence: use knowledge and skills on grammar,

    vocabulary, phonetics.

    Content Language development: development of abilities and

    skills of reading, listening, note-taking of literature on

    the specialty; preparation of various types of scientific

    and educational texts that are close to the texts of

    textbooks and lectures, dialogues and monologues on

    the educational and professional issues; intensive

    training of basic functional and semantic types of

    statements: the monologue-description, monologue-

    narration, monologue-reasoning, dialogue,

    conversation, dialogue, debate. The development of

    scientific and professional speech: active, generalized,

    three-dimensional forming of skills and abilities in the

    field of scientific and professional speech. The mastery

    of lexical and terminological minimum in the specialty.

    Study and examination

    requirements and forms

    of examination

    The level of knowledge is checked in the form of

    current (oral interrogation, written works with various

    types of speech, dialogue, monologue, and polylogue),

    midterm controls (in oral and written forms).The final

    control is held in oral-written form.The student should

    show the mastered language and speech material of the

    module.

    Media employed Electronic methodical complex of discipline, active

    handouts, evident didactic material.

    Reading list The main literature:

    1. Bekturova A.Sh., Bekturov Sh.K. “Kazakh language

    for everybody”, Almaty, 2004.

    2. Kuzekova Z. “Practical course of Kazakh

    languages”, Almaty, 2002.

    3. Kuzekova Z. “Kazakh language for High

    Institutions” Astana, “Tanym” 2003.

    The additional literature:

    4. Kuzekova Z. “Kazakh language for High

    Institutions” Astana, “Tanym” 2003.

    5. Bekturova A.Sh., Bekturov Sh.K. “Kazakh language

    for beginner”, Almaty, 1994

    6. Sagymova A.S.,Bekturov Sh.K., Arynova

    R.S.Kazakh language. Collection of assignments. -

    Almaty, 2007.

    7. Oralbai N. “Kazakh language”, Almaty: Arys, 2007.

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    26

    8. Zhapbarova A., Taimenova D., Tormakhanova S.,

    Zhapbarova G. “Kazakh language”, Shymkent, 2007.

    9. Bekturov Sh., Sergaliev M. “Kazakh language”,

    Almaty, 1994

    For Individual reading and developing speech:

    10. The constitution of Republic of Kazakhstan.-

    Astana: Elorda, 2008

    11. «The right about language in RK» RK 1997, July

    11, N 151 Right.

    12. Nazarbaev N.A. “10 years are as 100 years”,

    Astana, Elorda, 2001.

    13. President of RK Nazarbaev N.A. and his collector

    about education and science, Astana, 2007.

    14. Abai. “Kalyn elim kazagym”, A.: Zhalyn, 1995.

    15. Shakhanuly M. “Dauir dastandary”A.: Zhazushy,

    1992.

    16. Kazakh proverbs, A.: “Raritet”, 2004.

    Web-resources:

    http://library.atu.kz

    http://rmeb.kz

    http://www.iprbookshop.ru

    http://rntb.kz ; http://kazneb.kz; http://polpred.com

    Module name: Russian language

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable RL 1106

    Subtitle, if applicable -

    Courses, if applicable Practical lessons, student’s independent study work

    (SIS), student’s independent study work with lecturer

    (SISwL), dictations, statements, essays.

    Semester(s) in which the

    module is taught

    2 semester

    Person responsible for

    the module

    CPSc, associate professor, professor ATU Nizamova

    M.N., senior lecturer Smagulova Sh.K., senior lecturer

    Tekeeva G.K.

    Lecturer CPSc, associate professor, professor ATU Nizamova

    M.N., senior lecturer Smagulova Sh.K., senior lecturer

    Tekeeva G.K.

    Language Russian language

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, practical lessons - 45 hours, SISwL -

    23 hours, SIS-67 hours.

    http://library.atu.kz/http://rmeb.kz/http://www.iprbookshop.ru/http://rntb.kz/http://kazneb.kz/http://polpred.com/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

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    Workload 135 hours

    Credit points 5 ЕСТS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisites: Russian language

    Module

    objectives/intended

    learning outcomes

    As the result at the end of the module, students should

    demonstrate:

    knowledge: in the field of grammar, vocabulary and

    phonetics; linguistic forms of expression of various

    types of information;

    ability: to exchange short remarks; communicate on

    familiar and unfamiliar topics; listen to and understand

    the speech of the teacher and their fellow students,

    speakers; accept and understand everyday expressions

    of everyday use; write coherent texts; describe in

    written form familiar objects / objects or real events in

    the framework of themes and subtitle.

    skills: the construction of various types of speech

    activity; use language means in accordance with the

    norms of the literary language.

    competence: useknowledgeandskillsongrammar,

    vocabulary, phonetics.

    Content Language development: development of abilities and

    skills of reading, listening, note-taking of literature on

    the specialty; preparation of various types of scientific

    and educational texts that are close to the texts of

    textbooks and lectures, dialogues and monologues on

    the educational and professional issues; intensive

    training of basic functional and semantic types of

    statements: the monologue-description, monologue-

    narration, monologue-reasoning, dialogue,

    conversation, dialogue, debate. The development of

    scientific and professional speech: active, generalized,

    three-dimensional forming of skills and abilities in the

    field of scientific and professional speech. The mastery

    of lexical and terminological minimum in the specialty.

    Study and examination

    requirements and forms

    of examination

    The level of knowledge is checked in the form of

    current (oral interrogation, written works with various

    types of speech, dialogue, monologue, and polylogue),

    midterm controls (in oral and written forms).The final

    control is held in oral-written form.The student should

    show the mastered language and speech material of the

    module.

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    28

    Media employed Electronic methodical complex of discipline, active

    handouts, evident didactic material.

    Reading list The main literature:

    1. N.A. Tairova. Russian language for 1st course

    students of all specialties (bachelor degree). Almaty –

    2015.

    2. N.I. Ergaziyeva, M.N. Nizamova, R.D.

    Darkembayeva, S.D. Seidenova, N.A. Tairova. Russian

    language for students of non-language high schools

    (bachelor degree). Almaty – 2008.

    3. Nizamova M.N., Nurpeisova G.M., Tekeeva G.K.

    Professional Russian language. Educational and

    methodical handbook for bachelors of specialty

    "Technology of food production." Almaty: FE

    "Sagautdinova M.Sh.", 2013. - 100 p.

    4. Zhanalina L.K., Sarbayeva T.M. Practical course of

    the Russian language. – Almaty: Rauan, 2010.

    The additional literature:

    5. Ergaziyeva N.I., Nizamova M.N., Esetova A.T.

    Russian language: Educational methodical complex for

    students, who study by credit technology. – Almaty:

    Publisher: ATU, 2006 – 233 p.

    6. Ergaziyeva N.I., Seidenova S.D., Nizamova M.N.,

    Darkembayeva R.D. Methodical development to the

    implementation of tasks in Russian language and

    materials on self-management of knowledge for

    students of national groups (Training blok. Syntax of

    simple and complex sentences). – Almaty, 2006.

    Web-resources:

    http://library.atu.kz

    http://rmeb.kz

    http://www.iprbookshop.ru

    http://rntb.kz ; http://kazneb.kz;

    http://polpred.com

    Module name: Sociology and political science

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable SРS1110

    Subtitle, if applicable -

    Courses, if applicable Lectures, practical lessons, training, student’s

    independent study work (SIS), student’s independent

    study work with a lecturer (SISwL).

    http://library.atu.kz/http://rmeb.kz/http://www.iprbookshop.ru/http://rntb.kz/http://kazneb.kz/http://polpred.com/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    29

    Semester(s) in which the

    module is taught

    2 semester

    Person responsible for

    the module

    CHSc, associate professor Turgarayeva G.M.

    CPSc, associate professor Ospanov K.I.

    Lecturer Senior lecturer Suleimenova A.Kh.

    Master, lecturer Kikbai A.A.

    CPSc, associate professor Ospanov K.I.

    Language Kazakh, Russian languages

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, lectures - 30 hours, practical lessons -

    30 hours, SISwL - 30 hours, SIS-90 hours.

    Workload 180 hours

    Credit points 6 ECTS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisites: History of Kazakhstan

    Module

    objectives/intended

    learning outcomes

    As the result at the end of the module, students should

    demonstrate: (Sociology)

    knowledge:about basic sociological concepts; classical

    and modern sociological theories; basic guidelines and

    the results of modern research in the field of sociology.

    ability: on their own analyze the processes and

    phenomena that occurring in the community; dynamic

    use alternative, new or innovative sociological

    approaches to solve professional problems.

    skills: to organize and conduct sociological researches

    in order to solve specific local problems.

    competence:to refer to the critical perception of

    information.

    As the result at the end of the module, students should

    demonstrate: (Political science)

    knowledge: about the main political institutions of

    modern society, the mechanisms of their functioning as

    well as possible models of the relationship between

    people and the state.

    ability: on the basis of theoretical knowledge to analyze

    the political processes in the Republic of Kazakhstan

    and abroad; to be able to navigate the political problems

    of the modern society; use political knowledge to make

    effective management decisions and the implementation

    of social and professional roles; implementation of

    search and analysis of the necessary socio-political

    information from different sources;

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    30

    skills: self-analysis of the political situation in the

    country and the world; to argue own position during the

    discussion of political problems.

    competence:to analyze political processes in the

    Republic of Kazakhstan.

    Content Sociology.

    Object and functions of sociology. Backgrounds of

    beginnings and the main stages of formation of

    sociology. Classical and modern social theory.

    Elements of social life: personality, social generality,

    institutions and organizations, social relations and

    processes. Social inequality, stratification and social

    mobility. Culture is as factor of social changes. Social

    revolution and reform. Conception of social progress.

    The place of modern Kazakhstan in the world society.

    Methods and techniques of passing social investigating.

    Political science.

    Object and functions of politics science. The main

    stages of developing of political thinking. Structural

    elements of political systems and their functional

    interrelations. Political mode and forms of state

    controlling. Political leaders and elites are as subjects of

    science of political. Party and electoral systems.

    Political culture and political socialization. Political

    modernization.

    Study and examination

    requirements and forms

    of examination

    The current knowledge is checked in the form of an

    express survey (a survey on the level of understanding

    the diagnosis, test, check homework assignments and

    tasks of SIS); midterm thematical controlis checkedin

    the form of performance examinations. The final

    control is comprehensively carried out in oral and

    written forms.

    Media employed Multimedia software, electronic educational-methodical

    complex discipline, active handouts.

    Reading list The main literature:

    1. Kuandyk E.S. Sociology. Textbook. – Almaty, 2013.

    – 240 p.

    2. Lavrinenko, V. N. Sociology. Abstract of lectures:

    education guidance. - M.: Prospectus, 2015. -328 pages.

    3. Kravchenko, A. I. Sociology - SPB: St. Petersburg,

    2011. - 432 pages.

    4. Absattarov R. Sociology: education guidance / M.

    Dakenov. - Almaty: Karasai, 2010. - 384 pages.

    5. Biyekenov, K. U. Sociology /K.U. Biyekenov, S. K.

    Biyekenova, G. A. Kenzhakimova. - Almaty: Rarity,

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    31

    2012. - 448 pages.

    6. Zhambylov D. A. Political science: Textbook. - the

    4th edition - Almaty: Zheti zhargy, 2008. - 280 p.

    The additional literature:

    7. Abdikerova G. O. Sociology: Education guidance. –

    Almaty: Kazakh university, 2011. - 192 pages.

    8. Sociology. General rate: Textbook. - M.: INFRA –

    M, 2010. - 332 pages.

    9. Absattarov R. B. Sociology: urgent problems: 1-that /

    M. Dakenov. - Almaty: Karasai, 2013. - 408 pages.

    10. Absattarov R. B. Sociology: urgent problems: 2-sh_

    volume / M. Dakenov. – Almaty: Karasai, 2013. -408 p.

    11. Abdikerova G. O. Sociology: Education guidance. –

    Almaty: Kazakh university, 2014. - 100 pages.

    12. Ualiyeva S. K. Sociology: methodical specifying. –

    Ust-Kamenogorsk 2013. - 18 p.

    13. Kasyanov V.V. Sociology: exam answers. R/nD,

    2009.-319p.

    14. Kravchenko A.I. General Sociology: Textbook for

    high schools - M .: Unity, 2007.- 479p.

    15. Kravchenko A.I. Sociology:. Textbook for students

    non-social specialists of specialies of natural sciences

    and liberal arts colleges / A.I. Kravchenko, Anurin

    V.F.- St. Petersburg and others Peter, 2008 -431p.

    16. Absattarov R. B. Fundamentals of Political science:

    1-volume - Almaty: Karasai, 2011. - 424 pages.

    17. Rakhymbayeva A. Political science: Collection of

    lectures. Education guidance. - Astana: Foliant,2012. -

    232 pages.

    13. Mukhayev R. T. Political science.Prospect, 2011. -

    224 p.

    18. Political science: The abstract of lectures / was

    Constituted by T. A. Ilyina. - SPb.: Owl, 2011. - 160 p.

    19. Тint Yu. S. Political science: the education guidance

    - M.: Prior, 2011. - 79 pages.

    20. Smirnov, G. N. Political science in questions and

    answers - M.: Prospectus, 2014. - 288 pages.

    21. Gadzhiyev K. S. Political science: short course of

    lectures. - 2-е edition. - M.: Urait, 2015. - 214 pages.

    22. Political science: Cribs / were Constituted by S. A.

    Knyazeva-2012. - 64 pages.

    Web-resources:

    www.library.atu.kz

    http://rmeb.kz

    http://www.library.atu.kz/http://rmeb.kz/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    32

    http://www.iprbookshop.ru

    http://rntb.kz

    http://kazneb.kz

    http://polpred.com

    http://library.kz Ғылым Ордасы

    Module name: Foreign language

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable FL1107

    Subtitle, if applicable English language

    Courses, if applicable Practical lessons, dictations, statements, student’s

    independent study work (SIS), student’s independent

    study work with a lecturer (SISwL).

    Semester(s) in which the

    module is taught

    2 semester

    Person responsible for

    the module

    CPhSc, associate professor Alieva M.B., master, senior

    lecturer Tleulinova M.B.

    Lecturer CPhSc, associate professor Alieva M.B., master, senior

    lecturer Tleulinova M.B.

    Language English language

    Relation to curriculum Compulsory component

    Type of teaching, contact

    hours

    Full time study, practical lessons - 45 hours, SISwL -

    23 hours, SIS-67 hours.

    Workload 135 hours

    Credit points 5 ЕСТS, examination

    Requirements according

    to the examination

    regulations

    The students who master the course material and obtain

    not less than 50 % of the total rating of 1 and 2 midterm

    controls are allowed to the final examination.

    Recommended

    prerequisites

    Prerequisites: English language

    Module

    objectives/intended

    learning outcomes

    As the result at the end of the module, students should

    demonstrate:

    knowledge:

    - phonetics: the basic rules of reading and pronouncing

    the letters of the alphabet and letter combinations in the

    speech flow;

    -orthography: writing letters and letter combinations

    that match certain sounds, spelling corresponds to the

    frequency of lexical and grammatical features of the

    core language;

    -vocabulary: word-formation models, contextual

    meaning of many valued words, terms, lexical

    http://www.iprbookshop.ru/http://rntb.kz/http://kazneb.kz/http://polpred.com/http://library.kz/

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    33

    structures, corresponding to the profile of the studied

    specialty;

    -grammars: uselearnedgrammarmaterial

    ability: to understand the statements in a foreign

    language in the volume of the studied subjects; to create

    your own text (description, narration); to fill out the

    form, write resume, write a short letter of personal or

    business nature; to read texts with a dictionary and

    without a dictionary, to understand the content read.

    skills:

    - the practical choice of language means in accordance

    with the rules of English language, use commonly-used

    lexicon in the educational process.

    competence:

    -use knowledge and skills in grammar, vocabulary,

    phonetics, informed the interlocutor, to request

    information, carry on a conversation on the basis of

    prepared and unprepared speech with the use of

    repetition, paraphrase and another means, exchange

    with short remarks, communicate in both familiar and

    unfamiliar topics, listen and understand speech of the

    teacher and their fellow students, speakers, accept and

    understand daily expressions of daily using, write

    coherent texts, describe in writing familiar objects /

    objects or real events within theme and subtitle, write

    short essays on topics of interest, write reports, letters

    of personal and business nature.

    Content The Passive voice, the Sequence of Tenses, Real and

    Unreal Conditional Sentences, the usage of Articles

    with Geographical names Modal verbs: can, must, may,

    should, have to, ought to, be able to, Adverbs, Past

    participles, Geographical names, Indirect Speech,

    Future in the past

    Study and examination

    requirements and forms

    of examination

    The current knowledge is checked in the form of an

    express survey (a survey on the level of understanding

    the diagnosis, test, check homework assignments and

    tasks of SIS); midterm thematical controlis checked in

    the form of performance examinations. The final

    control is comprehensively carried out in oral and

    written forms.

    Media employed Multimedia software, electronic educational-methodical

    complex of discipline, active handouts.

    Reading list The main literature:

    1 Omarova of Sh. B. Seytkaza G. O. The education

    guidance on English. – Almaty: ATU publishing house,

  • EP “TECHNOLOGY OF FOOD PRODUCTS”

    34

    2006.-100 pages.

    2 Agabekyan I.P. English for technical colleges.

    Rostov-on-Don: Phoenix, the Higher education, 2005. -

    349 pages.

    3 Voskovskaya A. S. English for higher education

    institutions. Rostov-on-Don: Phoenix, 2005. - 352 p.

    4 Zhanabayeva K.Zh. Basic English.Almaty, 2001.

    220p.

    5 Shcheveleva S.A. Business English. Intensive course

    of "English on economics". – Moscow: Publishing

    house of Unity Dana, 1999. - 438 pages.

    6 Pushnova P. M. English for food higher education

    institutions and colleges. – Moscow, 2004.

    The additional literature:

    7 English Grammar in Use Raymond Murphy

    Cambridge. 2004. – 380 p.

    8 Oxenden C. English file. Student’s book. Oxford.

    2004. – 144p.

    9 Practical grammar in Patterns:For laboratory work.

    Moscow, 2000. – 197 p.

    9 Pye D.Elementary: Practice book.-Oxford: Macmillan

    Heinemann. 2000. – 96 p.

    10 Omarova Sh. B. Educational and methodical benefit

    on English for students of faculty of food productions.

    2004. – 32 p.

    11 Kabdrgalinova S. B. English for specialties of a

    technological profile. Education guidance. Almaty,

    2009. - 160 p.

    Web-resources:

    http://library.atu.kz

    http://rmeb.kz

    http://www.iprbookshop.ru

    http://rntb.kz/ ; http://kazneb.kz;

    http://polpred.com

    www.cambridge.org.

    www.http:vik.pedia

    www.reward.ru

    Module name: Mathematics

    Module level, if

    applicable

    Bachelor degree, 4 years of education

    Code, if applicable Mat 1203

    Subtitle, if applicable -

    Courses, if applicable Lectures, practical lessons, trainings, student’s