Lecturer Dauletkhankyzy A. conducted an open class on the discipline “Technology of Meat and Meat Products” on the topic “Sausage Production Technology. Raw Material Processing and Preparation of Necessary Components.”

During the class, the main technological stages of sausage production, methods of meat raw material processing, requirements for the preparation of auxiliary ingredients, as well as sanitary and hygienic standards and quality control of finished products were discussed. The class contributed to the development of students’ practical skills and professional competencies.

The open class was conducted at a high methodological level using visual materials and active student engagement.