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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 iconImportant information you’ll need when applying for admission:
Field of Interest
Science, Technology, Engineering and Mathematics
Academic Plan
Food Science and Technology I (CER)
Academic Plan Code
Total Credits Required
Catalog Year
Effective term
Fall 2020

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

What You'll Learn

This pathway map will help you gain the expertise needed to:

  1. Effectively communicate orally and in writing in an accurate respectful and culturally responsive manner.
  2. Collaborate with diverse individuals.
  3. Demonstrate an awareness of professional and ethical behavior appropriate to the food science discipline.
  4. Evaluate the validity of scientific studies.
  5. Explain the relationship between structure and function at the molecular and cellular level.
  6. Use qualitative and quantitative models to understand physical, biological, and chemical phenomena.
  7. Conduct experiments to accurately collect, analyze, and evaluate data.
  8. Use appropriate mathematical models, technology, and equipment.
  9. Adhere to standard safety protocols when performing experiments and collecting data.
Career Opportunities

Successful completion of this certificate may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based annual median wages* for this program. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information.

Agricultural and Food Science Technicians


Clinical Laboratory Technologists and Technicians


Environmental Scientists and Specialists, Including Health


Life, Physical, and Social Science Technicians, All Other


* Wage information sourced from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2019.
Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Pathway Planner tool in your Student Center to manage your plan.
  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
  • Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include AAA/CPD150, AAA/CPD150AC, CPD104, and AAA115/CPD115. Course offerings will vary by college. See an academic, program, or faculty advisor for details.

Part-time Sequence

Part-time status is 11 credit hours or less.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Name Requisites Notes Area Credits
(CHM130 and
(CHM151 and
(Fundamental Chemistry and Fundamental Chemistry Laboratory) or (General Chemistry I and General Chemistry I Laboratory) SQ 4

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Name Requisites Notes Area Credits
BIO156 or
Introductory Biology for Allied Health or General Biology (Majors) I SQ 4
FON104 Certification in Food Service Safety and Sanitation 1
RE Restricted Electives 3–4

Restricted Electives

A list of program electives for this pathway map
Course Name Requisites Notes Area Credits
CUL101 Culinary Basics 3
FST175 Food Science Product Development I 3
FST264 Protein Science 4
FST165 Microbiology of Foods 4
FON241 and
Principles of Human Nutrition and Principles of Human Nutrition Laboratory SG 4
Course Area Key

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

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s curriculum website for the Certificate of Completion in Food Science and Technology I (

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.

Other Versions

The pathway map presented above is for the current catalog year and is the intended pathway map for new students. Other versions of this pathway map from different catalog years are available below:

Catalog YearEffective Dates
2020-20215/26/2020 – 5/24/2021
2019-20205/28/2019 – 5/25/2020