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
Field of Interest
Science, Technology, Engineering and Mathematics
Degree Type
Certificate of Completion (CCL)
Academic Plan
Food Science and Technology II (CER)
Academic Plan Code
5974
Total credits required
29-36
Catalog Year
2023-2024
Effective Term
Fall 2020
Notes
Students must earn a grade of C or better in all courses within the program.
What You'll Learn
This pathway map will help you gain the expertise needed to:
- Effectively communicate orally, visually and in writing in an accurate, articulate, respectful and culturally responsive manner.
- Collaborate with diverse individuals to explore opportunities.
- Demonstrate professional and ethical behavior appropriate to the food science discipline.
- Critically evaluate the internal and external validity of scientific studies to inform decisions.
- Explain the relationship between structure and function at the molecular and cellular level.
- Utilize qualitative and quantitative models to analyze physical, biological, and chemical phenomena.
- Conduct experiments to accurately collect, analyze, and evaluate data.
- Design experiments using appropriate mathematical models, technology, and equipment.
- Adhere to standard safety protocols when performing experiments and collecting data.
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 Inspectors
$38,480 Show expanded career information for Agricultural Inspectors
Chemical Technicians
$51,210 Show expanded career information for Chemical Technicians
Chemists
$85,080 Show expanded career information for Chemists
Clinical Laboratory Technologists and Technicians
$46,600 Show expanded career information for Clinical Laboratory Technologists and Technicians
Environmental Scientists and Specialists, Including Health
$64,090 Show expanded career information for Environmental Scientists and Specialists, Including Health
Food Science Technicians
$52,710 Show expanded career information for Food Science Technicians
Food Scientists and Technologists
$66,400 Show expanded career information for Food Scientists and Technologists
Life, Physical, and Social Science Technicians, All Other
$42,090 Show expanded career information for Life, Physical, and Social Science Technicians, All Other
Microbiologists
$76,600 Show expanded career information for Microbiologists
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 FYE101 and FYE103. 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
| 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
| 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
| 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
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON241 and FON241LL | Principles of Human Nutrition and Principles of Human Nutrition Laboratory | SG in combination with FON241LL and 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
| 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
| 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
| 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
| 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
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON241 and FON241LL | Principles of Human Nutrition and Principles of Human Nutrition Laboratory | SG in combination with FON241LL and 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.
- SG = Natural Sciences General
- SQ = Natural Sciences Quantitative
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 official curriculum documentation for additional details regarding the requirements of this award (https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm11?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.