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Food Science and Technology I

The Certificate of Completion (CCL) in Food Science and Technology I provides students with skills necessary for employment in the field of Food Science. The program is designed to prepare students for positions leading to careers such as food science technicians. The curriculum is designed to prepare students with a strong science core providing emphasis in chemistry, biology, and food science. An Associate in Arts (AA), Emphasis in Food Science and Technology is also available.

Details

Details iconImportant information you’ll need when applying for admission:
Field of Interest
Science, Technology, Engineering and Mathematics
Type
Certificate
Food Science and Technology I (CER)
Total Credits Required
16-17
Effective term
Fall 2020
Notes

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

What You'll Learn
  • Effectively communicate orally and in writing in an accurate respectful and culturally responsive manner. (FST175, FST263, FST264, FST265)
  • Collaborate with diverse individuals. (FST175, FST263, FST264, FST265)
  • Demonstrate an awareness of professional and ethical behavior appropriate to the food science discipline. (FST175, FST263, FST264, FST265, FON104, FON241, FON241LL)
  • Evaluate the validity of scientific studies. (FST175, FST263, FST264, FST265, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL)
  • Explain the relationship between structure and function at the molecular and cellular level. (FST175, FST263, FST264, FST265, BIO156, BIO181, CHM130, CHM130LL)
  • Use qualitative and quantitative models to understand physical, biological, and chemical phenomena. (FST175, FST263, FST264, FST265, BIO156, BIO181, CHM130, CHM130LL)
  • Conduct experiments to accurately collect, analyze, and evaluate data. (FST175, FST263, FST264, FST265, BIO156, BIO181, CHM130, CHM130LL, CUL101)
  • Use appropriate mathematical models, technology, and equipment. (FST175, FST263, FST264, FST265, BIO156, BIO181, CHM130, CHM130LL)
  • Adhere to standard safety protocols when performing experiments and collecting data. (FST175, FST263, FST264, FST265, BIO156, BIO181, CHM130, CHM130LL, CUL101, FON104, FON241LL)
Career Opportunities
Required courses
Course #Course TitleCredits
Credits:13
BIO156Introductory Biology for Allied Health (4) OR
BIO181General Biology (Majors) I (4)4
 
CHM130Fundamental Chemistry (3) AND
CHM130LLFundamental Chemistry Laboratory (1) OR
CHM151General Chemistry I (3) AND
CHM151LLGeneral Chemistry I Laboratory (1)4
 
FON104Certification in Food Service Safety and Sanitation1
FST263Principles of Food Science4
Course Sequence by Term
Restricted Electives
Course #Course TitleCredits
Credits:3-4
CUL101Culinary Basics3
FST175Food Science Product Development I3
FST264Protein Science4
FST265Microbiology of Foods4
 
FON241Principles of Human Nutrition (3) AND
FON241LLPrinciples of Human Nutrition Laboratory (1)4

At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site 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.