Institute for Advanced Studies and retraining of personnel of Almaty Technological University carries out its activities in accordance with the regulations:

  • Labor Code of the Republic of Kazakhstan;
  • Law "About education", №319-III dated 27 July 2007 (as amended as of 04/07/2013 );
  • Regulatory and legal acts of the Republic of Kazakhstan regulating the educational activity;
  • State educational standards;
  • Model Regulations activity types of organizations

additional education for adults, approved by Order of the Minister of Education and Science of the Republic of Kazakhstan dated 11 September 2013 №370.

  • Charter ATU;
  • Orders and instructions of the rector.


According to the Law of the Republic of Kazakhstan "about Education" in ATU created the conditions for an additional amount of knowledge and skills in line with the ongoing social and economic changes in society.


By the learning process involved leading scientists and experts, who have extensive scientific and pedagogical and practical experience, were trained on advanced food processing, processing, light and textile industry, catering the Republic of Kazakhstan and abroad.


Educational programs of training courses designed with innovation taking place in science, education, manufacturing and labor market needs, competency approach to learning outcomes, the requirements of professional standards and industry qualifications framework and thus practice-oriented.


Teachers provide a full package of distributing materials and lectures form the necessary documentation.


Training sessions are held in special, with modern equipment, educational and scientific production mini-workshops of of ATU:

- The center of the bread;

- The center for the production of pasta,

- The center of the meat processing,

- The center for milk processing,

- Research center "The quality and safety of food products"

- Laboratories "Microbiology", "Quality Control of raw materials and finished food products"

- Training restaurant,

and also in the laboratory "Technology products catering", "Technology of milk and dairy products", "Technology of meat and meat products", "The technology of processing of grain", "Technology of bread and pasta production», «Technology of Fermentation and Winemaking", center on innovative challenges and product safety and products textile and light industry.


The research center "The quality and safety of food products" classes to acquire skills on modern instruments to determine the quality parameters of food products.


Classes are held in the Kazakh, Russian and English specialists, trained in the universities of Europe.


The advantages of our training are:

- The high quality of the organization and conduct of the educational process;

- Operative the formation of groups on the applications received, the maximum customer satisfaction;

- Variety of forms and methods of training, including conducting studies on the educational and scientific production centers of the university.

After the end of training and passing the exam students receive a standard document.


Our audience:

  • Specialists of middle and senior managers of enterprises of food and processing industries (the apparatchiks, operators, technicians, technologists, technicians, laboratory technicians, craftsmen, technicians, engineers);
  • Specialists of middle and senior managers of public catering and service industry (employees of public catering: cooks, bartenders, waiters, managers of production, technologists, engineers, administrators);
  • Specialists of middle and senior managers of textile and light industries (Weaver, seamstress, Pattern cutting designer, fashion designer, tailor-wagon-tailor seamstress, fashion designer, seamstress, tech-fashion designer clothes, technician weaving, technicians- technologies for the production of nonwoven materials technologist garment production, the operator of the sewing equipment knitted and textile haberdashery, sewing equipment adjuster assembling equipment companies, technician-mechanic);
  • Heads of the enterprises of food and processing, textile and light industry, service industry and hospitality
  • Teachers, researchers, doctoral students, undergraduates specialized universities and colleges.



List of training courses:

  • Innovative technology of bread, pastry and pasta
  • Modern equipment and technology of grain drying
  • New technology in the brewing industry
  • Technology Management flour confectionery
  • Technology Management of bread, pastry and pasta
  • Grain management and methods for evaluating the quality of grain products
  • Technochemical control on grain processing enterprises
  • Technology and equipment manufactory
  • Technology and equipment of elevators
  • Improving technology Confectionery
  • Modern equipment companies alcoholic and soft drinks industry
  • Technique and technology of meat and meat products
  • Technique and technology of milk and milk products
  • Technique and technology of freshwater fish
  • Technology of products of public catering
  • Technology of food products for special purposes
  • New in production technology of public catering
  • Technology of meat and meat products at the request of Halal
  • The Basics of Nutrition
  • Basics of nutrition
  • Therapeutic and preventive nutrition
  • Dietary supplements used in the food industry
  • New trends in the organization of catering
  • Catering in school cafeterias, universities, industrial enterprises
  • Restaurants from A to Z
  • Management of the restaurant business
  • Modern technologies and technical-chemical control at the enterprises of the meat industry
  • Modern technologies and technical-chemical control at the dairy industry
  • Improving methods of sensory evaluation of food products 
  • Designing of public catering
  • Designing of the enterprises of the meat industry
  • Designing of the enterprises of the dairy industry
  • Modern equipment of the food industry
  • Modern equipment meat industry
  • Modern catering equipment
  • Modern equipment beverage industry
  • Modern achievements of Food Microbiology and Biotechnology
  • Microbiology of milk and dairy products. Methods and organization of industrial microbiological control 
  • Fundamentals of Microbiology of food production
  • Fundamentals of Microbiology for wine production
  • Quality Management System
  • The system of food safety
  • Food safety system. The system is safe food products.
  • Development of the business processes of the QMS methodology IDEFO for the dairy industry.
  • HACCP principles and their application in the food industry.
  • The development of an integrated security management system for the food industry
  • Laboratory of Chemical Technology Studies foods
  • Methods for determination of pesticides on the device "Gas Chromatograph Crystallux-4000M"
  • "Methods of measurement of the mass fraction of amino acids on the device" Electrophoresis System capillary Capel 105-M »»
  • Analysis of toxic elements on the instrument "Atomic Absorption Spectrometer QUANT-Z.-ETA-T"
  • "Refractometric method for determination of physico-chemical parameters of substance"
  • "Refractometric method for determination of physico-chemical parameters of substance"
  • Refresher course for working profession "Confectioner"
  • Refresher course for senior masters and masters of wine production
  • Refresher course for working profession "Cook"
  • The course "chef-dietitian"
  • Training courses for working professionals meat processing plants
  • Training courses for working professionals milk processing enterprises
  • Training courses for working professionals and enterprises of fruit and vegetable canning industry
  • Courses bartenders and waiters
  • Courses for waiters "Psychology of communication with the guest"
  • Innovative technologies of textile finishing
  • Examination textiles
  • Technology and design of knitwear
  • Occupational safety in the food industry
  • Occupational safety light industry
  • Computer-aided design of products of light industry "Grafis"
  • The course "The sewing skills"
  • Professional development of pedagogical skills
  • Methods of teaching special subjects
  • "Modern approaches to preventive nutrition in educational institutions"
  • "Modern technologies of infant food production"
  • "Ensuring the quality and safety of school meals"



Dietetics - the science about the correct and rational use of food.

With the help of a person's diet can cure many diseases, to acquire harmony and improve the quality of life.

We offer to take courses "Chef nutritionist" at the professional level.

The duration of training 12 sessions about 3 hours each session.

What you will know and be able to:

  • Cooking for different diets.
  • Preparation of food for the individual programs of weight correction, catering to the food allergy.
  • Drawing up the menu, taking into account the health status and requirements of the customer.
  • correction weight toward increasing muscle mass.
  • Preparation and presentation of meals.
  • Bakery products. Purchase of products.
  • Care and kitchen equipment.
  • Baby food
  • Control the shelf life of products.

And most importantly, you will become a sought-after expert.

Upon completion of training certificate is issued.




Refresher courses for the profession "Cook 4 (5) category of are focused on practicing chefs who want to improve their skills to the maximum discharge. During the courses, students have the opportunity to get acquainted with the modern trends in cooking, to get advice on the formation and organization of the menu of the restaurant, to learn new cooking technologies, improve their professional skills. All of this allows those skilled in the catering successfully to use the experience and knowledge in their professional activities.


Training courses carried out under the supervision of highly qualified specialists working on the successful catering with modern equipment, with extensive teaching and practical experience. During the courses we use the most advanced methods and technologies for practical training. Training courses are held in training and production workshops (restaurants), laboratories cooking show room equipped with everything necessary for the efficient operation of listeners.


After the course the specialty acquire knowledge of food preparation and products that require cooking various complexity:

- A variety of salads and snacks made with fresh, boiled and stewed vegetables, meat and fish;

the-first-course: filling, puree, clear, sweet, cold.

- Dishes of vegetables, fish and seafood, meat and meat products, poultry and rabbit cooked, stewed, roasted, baked form;

- Juices, different kinds of passirovok, spicy dressings;

- Hot and cold beverages;

- Desserts, baked goods, etc.




Training courses in professions waiter and bartender are designed for people who are interested in getting a new, modern, full of knowledge, skills and experience in the profession. The proposed program of study in our courses takes into account the wishes and requirements that impose the owners of modern restaurants, cafes and bars.


If you really want to know how to service in high-end catering, how to correctly present the menu to serve the client properly, then we will share the secrets of preparing to receive visitors, table layout, style of service, serving dishes and drinks.


We cooperate with many restaurants and bars of the city of Almaty, where our students to successfully apply their knowledge in practice.


Meeting client, an invitation to the pre-decorated table, order generation, direct supply of food and drinks, the calculation of the customer ... All this and more you will learn, if you come to learn a profession according to.




Vocational training courses in the profession "Confectioner" may be for you the beginning of a successful career. Cakes, pastries, pies and cakes, rolls, biscuits, products of caramel and chocolate - it is indispensable attribute of any celebration. That is why large stores, supermarkets, pastry shops, bakeries, restaurants, cafes, bakeries and other businesses so desperately need and appreciate the members of the profession.


Courses confectioners opened broad new professional horizons. After graduating from the courses and find a job, you will have the opportunity for professional growth, achieve a higher rank, leadership positions or organizing their own successful business.


Certification service workers and catering


Vetting catering carried out to determine the effectiveness of the implementation of the tasks of employees in catering. Vetting catering carried out in order to make a decision that will increase employee productivity, make the necessary changes in the organizational structure, technological procedures, job descriptions and motivational environment.


Culinary Council


Vetting catering conducts cooking tips, organized according to the order at the of ATU №47 dated December 22, 2009. The purpose of the Culinary Council - implementation of methodological support, advice and certification of employees of catering.



Almaty, st. Furkat 348/4, office 502

tel/fax.: 8 (727) 2766793, 

tel.:8 (727) 3967133 (ext. 135) 




To pass the course of professional retraining and skills should be sent by e-mail or fax IASRP application for training with the name of the organization, the topics of the course, the listener name, title, address and telephone of the organization (e-mail).