|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Students may complete technical electives for which they have written prior approval of the department chairperson.
-
3.00 Credits
This course introduces the field of food science and technology with emphasis on the science behind food technology, the importance of food in providing proper nutrition, and the opportunities for employment in the food industry. Prerequisites: SSC 100 or concurrent
-
3.00 Credits
This course covers food safety and sanitation practices and addresses consumer complaints and public health issues related to food service establishments. This course prepares students for the National ServSafer Food Protection Manager Certification Exam provided by the National Restaurant Association and ServSafer Allergens Certification ExamT. Prerequisites: SSC 100 or concurrent
-
3.00 Credits
This course introduces the principles of food processing and food preservation methods to produce a safe wholesome food product for consumers. Laboratory techniques in dehydration, heat preservation, fermentation of foods and beverages, food additives, packaging of food products, and sensory evaluation are conducted. Prerequisite: SSC 100 or concurrent
-
3.00 Credits
In this course, students learn the Hazard Analysis Critical Control Points Systems (HACCP) in order to apply the seven principles within a food manufacturing industry. Prerequisite programs, designing flow charts, identifying food safety hazards, establishing critical control points, monitoring procedures, verification, and record-keeping procedures within a food manufacturing industry are emphasized. This course prepares students for an International HACCP Alliance certification. Prerequisite: FSY 110
-
3.00 Credits
In this course, students learn food defense program principles required in facilities and retail establishments that manufacture, process, package, ship, store, and sell food by creating a food defense culture for those who are exposed to food products. Topics include bioterrorism requirements for the federal food defense regulations and management's responsibilities to protect the global food supply. This course prepares students for the Food Defense Manager Certification Examination. Prerequisite: FSY 110
-
4.00 Credits
This course applies the basic scientific principles of food systems and chemical reactions for major food ingredients: carbohydrates, lipids, proteins, and other components found in fresh and processed food products with respect to food quality. Reactions that affect color, flavor, texture, nutrition, and safety of food are emphasized. Prerequistes: CHM 110 or CHM 150
-
4.00 Credits
In this course, students learn microorganisms related to food, factors that influence microbial growth and survival in various processing environments, and types of pathogens associated with food. Food borne illnesses and disease, food spoilage, food safety, and food quality issues are discussed and applied. Prerequisites: FSY 110 and (BIO 140 or BIO 150)
-
5.00 Credits
This course provides the student with practical work experience related to food science and safety in the food production industry and/or food retail establishment. Prerequisites: FSY 110 and FSY 120 and FSY 205 and FSY 210 and FSY 220 and FSY 225
-
2.00 Credits
This course facilitates the successful transition of potential graduates into a professional career or transfer to a bachelor's degree program in the field of food safety and/or food science. The seminar course will provide information to obtain professional development, soft skills, and enhance interview and presentation skills. Prerequisite: FSY 290 or concurrent
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|