The training course titled “Bread and Flour Products,” organized with the support of the Board of Trustees, has successfully concluded at the “Yassy” Hotel affiliated with our university. Today, the university rector, Zhanar Temirbekova, presented certificates to the participants.
The course was conducted by Hakan Doğan — a fourth-generation representative of a family of bakers whose legacy dates back to 1890, an internationally recognized bread master, and a professional instructor. Students of the Turkistan Akhmet Yassawi College, along with chefs from the Central Dining Hall, participated in the program, gaining both theoretical and practical knowledge in the field of bakery arts. Participants explored various bread and flour product preparation techniques while enhancing their professional skills.
Throughout the course, attendees studied the HACCP food safety system, types of flour, gluten structure, fermentation processes, and dough preparation technologies.
Participants also gained hands-on experience in preparing simit, ashma, buns, tahini pide, Ramadan pide, nokul, bazlama, and pishi.
During the training, Hakan Doğan shared his expertise in traditional and modern bread-making techniques, sourdough culture, fermentation management, bread chemistry, and gastronomy.
At the end of the course, participants took part in a production marathon, preparing bread and flour products based on their own recipes. The finished products were assessed through both technical evaluation and tasting sessions.
At the closing ceremony of the week-long course, Rector Zhanar Temirbekova awarded certificates to the participants. As a gesture of honor and respect, international master Hakan Doğan was presented with a traditional Kazakh chapan.
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