Educational work

As part of the educational process, a guest lecture on halal products and the principles of the halal industry was conducted. The invited expert provided a detailed explanation of the requirements for raw materials, production technologies, and the standards governing halal certification. Special attention was given to issues of quality, safety, and compliance with international standards. The lecture generated great interest among students and contributed to the expansion of their professional knowledge.

At the end of the lecture, participants asked questions of interest and received comprehensive answers from the invited expert. The event became a valuable addition to the educational process and increased students’ interest in this topic.

Third-year student of group TPOOPrg(b)1-23, Zhumbekov Nurel, took part in a bartending competition held at the restaurant Империя Пиццы. During the event, he demonstrated his professional skills and mastery in beverage preparation, достойно representing himself and his educational institution.

Third-year student of group TPOOPrg(b)1-23, Abdiraiymov Nurdoolot, took part in a bartending competition held at the restaurant Империя Пиццы. As part of the event, he showcased his professional skills and demonstrated a high level of mastery in drink preparation, достойно representing himself and his educational institution.

Career guidance activities were conducted at KSTU for school graduates. During the meeting, students were informed about various faculties and fields of study, as well as provided with detailed information on admission requirements, the educational process, and future employment opportunities. The event helped students better navigate their choice of future profession.

A guest lecture was held at the university for 2nd–3rd year students on the topic of preparing Korean cuisine dishes. The invited specialist introduced students to the особенностями Korean gastronomy, key ingredients, and cooking technologies. During the lecture, the process of preparing popular dishes was demonstrated in detail, and key culinary techniques and product quality requirements were discussed. The event contributed to the expansion of students’ professional knowledge and the development of their practical skills.