Ministry of Education and Science

THE REPUBLIC OF KAZAKHSTAN S.Seifullin Kazakh AgroTechnical University

            

                                              APPROVED BY                                                         Dean of veterinary and livestock technology department                                                                      _____________B.S. Maykanov                                                                               «_____»__________2014                                                                      

PROGRAM (SYLLABUS)

for students

The subject "Professionally oriented foreign language" for the specialty 5В072700 - "Technology of food products"

Astana 2014

Discipline Program for Students (Syllabus) is made on the basis of the Kazakh Agro Technical University named S.Seifullin approved by the Ministry of Education and Science the Republic of Kazakhstan, 2014 and in accordance with the working specialty curriculum approved by "____" _______20__. Discussed at the meeting of the chair of production and processing of animal products

"___"  _______ 20__ ,   minutes № ____

Head of the Department Kazhgaliev N.Zh

Recommended by the methodological commission of the veterinary and livestock technology faculty

"___"________20­­__,  minutes № ___   Chairman of the MC:        Begenova A.B.                                 

Author: senior teacher of the department of production and processing of animal products Satayeva Zh.I.

1. Brief information about the lecturer.

Lecturer:

Senior teacher of the department production and processing of animal products Satayeva Zh.I. office  phone  35-39-01,  auditorium-203U, 205U

2. Discipline data

• Professionally oriented foreign language

• Course – 2

• Credits – 2

• The number of office hours -90

• practical hours – 30

• SIWT-15

• SIW-45

• Semester – 4

• Department of production and processing of animal products

Distribution of credit hours

Weeks	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	Total
Lecture
Practical classes	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2	30
SIWT	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	15
SIW	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	45
Total	6	6	6	6	6	6	6	6	6	6	6	6	6	6	6	90

3. Course prerequisites

List of subjects, mandatory for the development of the discipline: the Russian, Kazakh language, microbiology, biochemistry. The list of disciplines that use a basic knowledge of the studied subjects: the basic technology of food products,.

4. Course postrequisites

Formation of skills and the use of scientific literature on specialty to obtain information to assist in the formation of professional competence, the mastery methods and techniques of structural and semantic analysis scientific text, the ability to retrieve from the text of the necessary information, generalize and interpret for use in the process of training and professional communication.

5. Course outline:

The purpose of the course: The purpose of discipline: is the improvement of linguistic and communicative competence of future professionals, as well as developing the skills of speaking and writing, allowing master the terminology according to the profession and to master the skills of the documentation.

The brief content of discipline: knowledge about the basic terms and their areas of application, general concepts and problems of modern industry of food products in English.

Results of the study: as a result of studying the discipline the student should master the practical classes on basic comprehension skills special disciplines, the ability to present acquired knowledge in the field of food products, analyze the current problems of the industry, master the to practice basic methods of production and processing of food products using special terminology in English.

After the end of the study discipline a student must be competent: a more complete mastery of science, practice, technology of production and processing of food products in English, to be able to work in a team and advance their position during a discussion of special topics, be able to analyze their knowledge and ability to self-development.

6. Course content: a list of topics and summaries of lectures and laboratory practicals, SIWT and SIW.