Food Science and Technology II

The Certificate of Completion (CCL) in Food Science and Technology II provides students 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
Academic Plan
Food Science and Technology II (CER)
Academic Plan Code
5974
Total Credits Required
29-36
Catalog Year
2020-2021
What You'll Learn

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

  1. Effectively communicate orally, visually and in writing in an accurate, articulate, respectful and culturally responsive manner.
  2. Collaborate with diverse individuals to explore opportunities.
  3. Demonstrate professional and ethical behavior appropriate to the food science discipline.
  4. Critically evaluate the internal and external validity of scientific studies to inform decisions.
  5. Explain the relationship between structure and function at the molecular and cellular level.
  6. Utilize qualitative and quantitative models to analyze physical, biological, and chemical phenomena.
  7. Conduct experiments to accurately collect, analyze, and evaluate data.
  8. Design experiments using 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

$37,330

Clinical Laboratory Technologists and Technicians

$46,120

Environmental Scientists and Specialists, Including Health

$57,850

Life, Physical, and Social Science Technicians, All Other

$45,530

* 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.

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Area Credits
FST263 Principles of Food Science Critical course Gateway course 4
CUL101 or
FST175
Culinary Basics or Microbiology of Foods Critical course 3–4
BIO156 or
BIO181
Introductory Biology for Allied Health or General Biology (Majors) I Critical course Gateway course SQ 4
(CHM130 and
CHM130LL)
or
(CHM151 and
CHM151LL)
(Fundamental Chemistry and Fundamental Chemistry Laboratory) or (General Chemistry I and General Chemistry I Laboratory) Critical course Gateway course SQ 4

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Area Credits
FON104 Certification in Food Service Safety and Sanitation 1
FST264 Protein Science Critical course 4
FST265 Microbiology of Foods 4
RE Restricted Electives FST267 recommended 1–4
(CHM230 and
CHM230LL)
or
(CHM152 and
CHM152LL)
(Fundamental Organic Chemistry and Fundamental Organic Chemistry Laboratory) or (General Chemistry II and General Chemistry II Laboratory) Critical course Take CHM230 and CHM230LL if CHM130 AND CHM130LL were taken in Term 1; take CHM152 AND CHM152LL if CHM151 and CHM151LL were taken in Term 1. SQ 4

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Area Credits
CHM235 and
CHM235LL
General Organic Chemistry I and General Organic Chemistry I Laboratory Only needed if students took CHM151 AND CHM151LL in Term 1 and CHM152 AND CHM152LL in Term 2 0–4

Program Electives

A list of program electives for this pathway map
Course
Number
Course Name Requisites Notes Area Credits
FON241 and
FON241LL
Principles of Human Nutrition and Principles of Human Nutrition Laboratory SG 4
FST266 Fermentation in Food Science 4
FST267 Analysis of Food 4
FST275 Food Science Product Development II 3
FST298AA Special Projects 1
FST298AB Special Projects 2
FST298AC Special Projects 3

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
Number
Course Name Requisites Notes Area Credits
FST263 Principles of Food Science 4 Critical course Gateway course 4
CUL101 or
FST175
Culinary Basics or Food Science Product Development I Critical course 3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Area Credits
FST264 Protein Science Critical course 4
(CHM130 and
CHM130LL)
or
(CHM151 and
CHM151LL)
(Fundamental Chemistry and Fundamental Chemistry Laboratory) or (General Chemistry I and General Chemistry I Laboratory) Critical course Gateway course SQ 4

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Area Credits
FST265 Microbiology of Foods 4
(CHM230 and
CHM230LL)
or
(CHM152 and
CHM152LL)
(Fundamental Organic Chemistry and Fundamental Organic Chemistry Laboratory) or (General Chemistry II and General Chemistry II Laboratory) Critical course Take CHM230 and CHM230LL if CHM130 AND CHM130LL were taken in Term 1; take CHM152 AND CHM152LL if CHM151 and CHM151LL were taken in Term 1. SQ 4

Term 4

A sequence of suggested courses that should be taken during Term 4
Course
Number
Course Name Requisites Notes Area Credits
BIO156 or
BIO181
Introductory Biology for Allied Health or General Biology (Majors) I Critical course Gateway course SQ 4
FON104 Certification in Food Service Safety and Sanitation 1
RE Restricted Electives FST267 recommended 1–4
CHM235 and
CHM235LL
General Organic Chemistry I and General Organic Chemistry I Laboratory Only needed if students took CHM151 AND CHM151LL in Term 1 and CHM152 AND CHM152LL in Term 2 0–4

Program Electives

A list of program electives for this pathway map
Course
Number
Course Name Requisites Notes Area Credits
FON241 and
FON241LL
Principles of Human Nutrition and Principles of Human Nutrition Laboratory SG 4
FST266 Fermentation in Food Science 4
FST267 Analysis of Food 4
FST275 Food Science Product Development II 3
FST298AA Special Projects 1
FST298AB Special Projects 2
FST298AC Special Projects 3
Course Area Key

Gateway Course = Generally the first major-specific course in a pathway.

Critical Course = A course that is highly predictive of future success in a pathway.

Disclaimer

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 II (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm?id=137642).


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.