Associate in Arts, Food Service and Technology

The Associate in Arts (AA), Food Science and Technology covers many specializations within the realm of food science. The coursework for this program is interdisciplinary and provides students a choice of food science courses from the food science specializations of food biochemistry, fermentation, protein science, the analysis of foods using analytical techniques, and research and product development. Academic food science certificates aid students in chemistry, biology, and engineering fields to gain enough academic knowledge to enter the workforce in food science. Certificates of Completion (CCL) in Food Science Technology I and II are also available.

Program Learning Outcomes
  • Effectively communicate orally, visually and in writing in an accurate, articulate, respectful and culturally responsive manner. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, (COM), [FYC], [L], [HU], [SB])
  • Collaborate with diverse individuals and institutions to explore opportunities and resolve problems. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, [FYC], [L], [MA], [HU], [SB])
  • Demonstrate professional and ethical behavior appropriate to the food science discipline. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, FON104, FON241, FON241LL)
  • Critically evaluate the internal and external validity of scientific studies to inform decisions. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, [MA])
  • Explain the relationship between structure and function at the molecular and cellular level. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, [MA])
  • Construct qualitative and quantitative models to draw conclusions concerning physical, biological, and chemical phenomena. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, [MA])
  • Conduct experiments to accurately collect, analyze, and evaluate data. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, CUL101, [MA])
  • Design experiments using appropriate mathematical models, technology, and equipment. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151LL, CHM230, CHM152, CHM152LL, CHM230LL, CHM235, CHM235LL, [MA])
  • Adhere to standard safety protocols when performing experiments and collecting data. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, CUL101, FON104, FON241LL)
  • Apply knowledge of computing and mathematics appropriate to the Food Science and Technology discipline. (CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA-AC, [CS], [MA])

Details

Major Code: 
8607
Award: 
Associate in Arts, Food Service and Technology
Total credits required: 
60-71
Award notes


Students must earn a grade of C or better in all courses required within the program.

Required courses
Course #Course TitleCredits
Credits:28-32
BIO156Introductory Biology for Allied Health (4) OR
BIO181General Biology (Majors) I (4)4
CHM130Fundamental Chemistry (3) AND
CHM130LLFundamental Chemistry Laboratory (1) AND
CHM230Fundamental Organic Chemistry (3) AND
CHM230LLFundamental Organic Chemistry Laboratory (1)
OR
CHM151General Chemistry I (3) AND
CHM151LLGeneral Chemistry I Laboratory (1) AND
CHM230Fundamental Organic Chemistry (3) AND
CHM230LLFundamental Organic Chemistry Laboratory (1)
OR
CHM151General Chemistry I (3) AND
CHM151LLGeneral Chemistry I Laboratory (1) AND
CHM152General Chemistry II (3) AND
CHM152LLGeneral Chemistry II Laboratory (1) AND
CHM235General Organic Chemistry I (3) AND
CHM235LLGeneral Organic Chemistry I Laboratory (1)8-12
CUL101Culinary Basics (3) OR
FST175Food Science Product Development I (3)3
FON104Certification in Food Service Safety and Sanitation1
FST263Principles of Food Science4
FST264Protein Science4
FST265Microbiology of Foods4
Restricted Electives
Course #Course TitleCredits
Credits:1-4
FON241Principles of Human Nutrition (3) AND
FON241LLPrinciples of Human Nutrition Laboratory (1)4
FST266Fermentation in Food Science4
FST267Analysis of Food4
FST275Food Science Product Development II3
FST298AASpecial Projects1
FST298ABSpecial Projects2
FST298ACSpecial Projects3
Arizona General Education Curriculum (AGEC)
AGEC-ACredits: 27-35
A single course with an [HU], [SB], [L], or [SG/SQ] designation may also be used to satisfy the Oral Communication, Critical Reading, or Awareness Area ([C], [G] and/or [H]) requirement(s).
 
First-Year Composition [FYC]Credits: 6
ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3) AND
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3)6
 
Literacy and Critical Inquiry [L]Credits: 3
Any approved general education course in the Literacy and Critical Inquiry [L] area.3
 
Mathematics [MA]Credits: 3-5
MAT212Brief Calculus (3) OR
MAT213Brief Calculus (4) OR
MAT220Calculus with Analytic Geometry I (5) OR
MAT221Calculus with Analytic Geometry I (4) OR
Any approved general education course in the Mathematical Applications [MA] area for which MAT22+ is a prerequisite.3-5
 
Computer/Statistics/Quantitative Applications [CS]Credits: 3
Any approved general education course in the Computer/Statistics/Quantitative Applications [CS] area.
 
Social-Behavioral Sciences [SB]Credits: 6
Any approved general education courses in the Social-Behavioral Sciences [SB] area.
 
Natural Sciences [SG]/[SQ]Credits: 0
Met by (CHM130 and CHM130LL) and (CHM230 and CHM230LL) or (CHM151 and CHM151LL) and (CHM230 and CHM230LL) or (CHM151 and CHM151LL) and (CHM152 and CHM152LL) in the Required Courses area.
 
Awareness AreasCredits: 0-6
These requirements may be shared with Core Requirements.
 
Cultural Diversity in the US [C]Credits: 0-3
0-3
 
Historical/Global Awareness [H]/[G]Credits: 0-3
Any approved general education course with the Historical [H] or Global [G] awareness area designation.0-3
 
MCCCD Additional Requirements
MCCCD Additional RequirementsCredits: 0-6
Courses in this area may also be applied to the AGEC Core Requirements. To minimize total credits required for degree and maximize transferable credits, it is recommended that courses be selected that meet more than one requirement wherever possible.
 
Oral CommunicationCredits: 0-3
COM100Introduction to Human Communication (3) OR
COM110Interpersonal Communication (3) OR
COM225Public Speaking (3) OR
COM230Small Group Communication (3)0-3
 
Critical ReadingCredits: 0-3
CRE101College Critical Reading and Critical Thinking (3) OR
Equivalent as indicated by assessment (0)0-3
General Electives
Course #Course TitleCredits
Credits:0-12
Select courses 100-level or higher to complete a minimum of 60 semester credits but no more than a total of 64 semester credits.
It is recommended that students interested in university transfer select from the following courses in order to meet the minimum 64 transfer credits:
BIO205Microbiology4
FON241Principles of Human Nutrition3
FON241LLPrinciples of Human Nutrition Laboratory1
PHY111General Physics I4

At Maricopa, we strive to provide you with accurate information about this degree or certificate. However, the information above represents current requirements for the academic year and may change as the result of the curricular process. This course list does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.