Open Event on "Kazakh National Cuisine" for International Students Held at KazNU

On April 15, 2026, at the Department of Language and General Education Training for Foreigners of Al-Farabi Kazakh National University, curators of groups 16, 17, and 18 — G.A. Mashinbayeva, R.I. Duisenbayeva, G.A. Mussayeva, and M.P. Yeshimov — conducted an open educational event for international students on the topic “Kazakh National Cuisine.”

The aim of the event was to introduce international students learning the Kazakh language to the varieties of traditional Kazakh dishes and their methods of preparation. It was also explained that the national cuisine of each people is formed depending on their geographical location and main type of economic activity.

Since the nomadic Kazakh people’s main occupation was livestock farming, it was emphasized that traditional Kazakh cuisine mainly consists of meat-based dishes and bread products. In addition, information was provided about the benefits of horse meat for the human body and the vitamins contained in mare’s and camel’s milk.

During the event, special attention was paid to developing students’ language skills. In particular, their vocabulary was expanded through the introduction of new words and terms related to Kazakh national cuisine. Their speaking skills were also developed, enabling them to express their thoughts freely on the topic. Grammatical skills, especially the ability to form phrases and complex sentences, were improved. Listening and reading comprehension skills were also enhanced through understanding and discussing the provided information.

As a result of the event, students became familiar with new vocabulary related to Kazakh national cuisine and improved their ability to construct complex sentences in Kazakh. The event contributed to expanding their language proficiency and gaining a deeper understanding of Kazakh culture.

Senior Lecturer of the Department of Language and General Education Training for Foreigners G.A. Mashinbayeva