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

2024-2025

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

* Wage information sourced from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2022.

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
Part-time

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	Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one-semester of college level chemistry is strongly recommended. or Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one semester of college-level biology and chemistry is strongly recommended.	Critical course Gateway course	SQ or SQ	4
(CHM130 and CHM130LL) or (CHM151 and CHM151LL)	(Fundamental Chemistry and Fundamental Chemistry Laboratory) or (General Chemistry I and General Chemistry I Laboratory)	Prerequisites: Grade of C or better in [(CHM100 or high school algebra or MAT140 or hghr or EdReady score of 70 or higher) and (RDG100 or RDG100LL or hghr or eligibility for CRE101 as indicated by appropriate reading placemnt)] or permission of the dept. and Prerequisites or Corequisites: CHM130. or Prerequisites: A grade of C or better in [(CHM130 and CHM130LL) or CHM130AA or one year of high school chemistry taken in the last five yrs] and (MAT151 or higher or satisfactory placement) or permission of the Instructor or Department or Division Chair. and Prerequisites or Corequisites: CHM150 or CHM151.	Critical course Gateway course	SQ in combo w/ CHM130LL and SQ in combo w/ CHM130 or SQ in combo w/ CHM151LL and SQ in combo w/ CHM150 or CHM151	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)	Prerequisites: A grade of C or better in (CHM130 and CHM130LL) or (CHM150 or CHM151 and CHM151LL), or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM130LL or CHM151LL, or equivalent. Prerequisites or Corequisites: CHM230. or Prerequisites: A grade of C or better in [(CHM150 or CHM151) and CHM151LL], or CHM150AA, or CHM151AA, or permission of the Instructor, or Department or Division Chair. and Prerequisites or Corequisites: CHM152.	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 in combo w/ CHM230LL and SQ in combo w/ CHM230 or SQ in combo w/ CHM152LL and SQ in combo w/ CHM152	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	Prerequisites: A grade of C or better in (CHM152 and CHM152LL), or CHM152AA, or (CHM154 and CHM154LL), or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM235 or Corequisites: CHM235. Completion of prerequisites within the last two years recommended.	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 additional, alternative, or supplemental courses for this pathway map
Course Number	Course Name	Requisites	Area	Credits
FON241 and FON241LL	Principles of Human Nutrition and Principles of Human Nutrition Laboratory	No requisites and Prerequisites: A grade of C or better in FON241 or Corequisites: FON241.	SG in combo w/ FON241LL and SG in combo w/ FON241	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)	Prerequisites: Grade of C or better in [(CHM100 or high school algebra or MAT140 or hghr or EdReady score of 70 or higher) and (RDG100 or RDG100LL or hghr or eligibility for CRE101 as indicated by appropriate reading placemnt)] or permission of the dept. and Prerequisites or Corequisites: CHM130. or Prerequisites: A grade of C or better in [(CHM130 and CHM130LL) or CHM130AA or one year of high school chemistry taken in the last five yrs] and (MAT151 or higher or satisfactory placement) or permission of the Instructor or Department or Division Chair. and Prerequisites or Corequisites: CHM150 or CHM151.	Critical course Gateway course	SQ in combo w/ CHM130LL and SQ in combo w/ CHM130 or SQ in combo w/ CHM151LL and SQ in combo w/ CHM150 or CHM151	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)	Prerequisites: A grade of C or better in (CHM130 and CHM130LL) or (CHM150 or CHM151 and CHM151LL), or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM130LL or CHM151LL, or equivalent. Prerequisites or Corequisites: CHM230. or Prerequisites: A grade of C or better in [(CHM150 or CHM151) and CHM151LL], or CHM150AA, or CHM151AA, or permission of the Instructor, or Department or Division Chair. and Prerequisites or Corequisites: CHM152.	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 in combo w/ CHM230LL and SQ in combo w/ CHM230 or SQ in combo w/ CHM152LL and SQ in combo w/ CHM152	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	Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one-semester of college level chemistry is strongly recommended. or Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one semester of college-level biology and chemistry is strongly recommended.	Critical course Gateway course	SQ or 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	Prerequisites: A grade of C or better in (CHM152 and CHM152LL), or CHM152AA, or (CHM154 and CHM154LL), or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM235 or Corequisites: CHM235. Completion of prerequisites within the last two years recommended.	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 additional, alternative, or supplemental courses for this pathway map
Course Number	Course Name	Requisites	Area	Credits
FON241 and FON241LL	Principles of Human Nutrition and Principles of Human Nutrition Laboratory	No requisites and Prerequisites: A grade of C or better in FON241 or Corequisites: FON241.	SG in combo w/ FON241LL and SG in combo w/ FON241	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.

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.