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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
Food Science and Technology II (CER)
Total Credits Required
29-36
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, visually and in writing in an accurate, articulate, respectful and culturally responsive manner. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC)
  • Collaborate with diverse individuals to explore opportunities. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC)
  • 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. (BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC)
  • Explain the relationship between structure and function at the molecular and cellular level. (BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC)
  • Utilize qualitative and quantitative models to analyze physical, biological, and chemical phenomena. (BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC)
  • Conduct experiments to accurately collect, analyze, and evaluate data. (BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, CUL101, FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC)
  • Design experiments using appropriate mathematical models, technology, and equipment. (BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC)
  • Adhere to standard safety protocols when performing experiments and collecting data. ( BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, CUL101, FON104, FST175, FST263, FST264, FST265, FON241LL, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC)
Career Opportunities
Required courses
Course #Course TitleCredits
Credits:28-32
BIO156Introductory Biology for Allied Health (4) OR
BIO181General Biology (Majors) I (4)4
 
CHM130Fundamental Chemistry (3)
CHM130LLFundamental Chemistry Laboratory (1)
CHM230Fundamental Organic Chemistry (3)
CHM230LLFundamental Organic Chemistry Laboratory (1)
OR
CHM151General Chemistry I (3)
CHM151LLGeneral Chemistry I Laboratory (1)
CHM230Fundamental Organic Chemistry (3)
CHM230LLFundamental Organic Chemistry Laboratory (1)
OR
CHM151General Chemistry I (3)
CHM151LLGeneral Chemistry I Laboratory (1)
CHM152General Chemistry II (3)
CHM152LLGeneral Chemistry II Laboratory (1)
CHM235General Organic Chemistry I (3)
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
Course Sequence by Term
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

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.