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Submitter's Information
Name
Robert Pimentel
Title
Associate Dean of Educational Services
Region
Central/Mother Lode
College
West Hills College Coalinga
CTE Dean
CTE Dean's Name
Robert Pimentel
CTE Dean's Email
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Program Details
Program Title
Food Science and Food Safety
Submission Type
n/a
TOPs Code
Food Processing and Related Technologies (011300)
Projected Start Date
08/06/18
Catalog Description
The Food Science and Food Safety Program prepares students for entry-level positions in food production, quality control, sanitation, safety, processing, and product development. Students will gain industry work experience and receive training in Hazard Analysis Critical Control Point (HACCP) analysis and management, Good Manufacturing Practices (GMPs), Good Agricultural Practices (GAPs) and general compliance requirements for the Food Safety Modernization Act (FSMA). Students will receive FDA standard curriculum training in the FSMA Produce Safety Rule and may earn national HACCP and Preventive Quality Control Individual (PCQI) certifications.
Student Learning Outcomes:
1. Students will demonstrate understanding of the agencies, laws and regulations governing the food safety industry and food production.
2. Given a food safety scenario, students will identify microbiological, chemical and/or physical food hazards and develop, describe and implement a corresponding food safety program to include budget considerations.
3. Students will demonstrate the application of the principles of food science and microbiology to improve food safety practices.
4. Students will develop, describe and implement an effective food safety program for a given scenario to include HACCP principles, GAPs and GMPs as appropriate.
5. Students will plan, prepare and conduct an audit of a food safety management system.
6. Students will demonstrate competency with regard to Produce Safety Training and HACCP and PCQI certification.
Enrollment Completer Projections
25 enrollment
20 completers (yearly)
Program Proposal Attributes
Program Award Type(s) (Check all that apply)
- Certificate of Achievement: 8 to fewer than 16 semester (or 12 to fewer than 24 quarter) units (B)
Program Goal
The goals of the Food Science and Food Safety Program are to:
A. Provide knowledge, skills and abilities and food safety training and certifications to successfully advance their careers in the food production and processing industries.
B. Prepare students with the knowledge, skills and abilities and food safety training and certifications necessary for entry-level positions in food quality control, sanitation, safety, processing, and product development.
The preceding goals will be met through the following student-performance objectives:
A. Students will demonstrate critical thinking and problem-solving skills, verbal and written communication skills and economic and environmental sustainability in proposing management solutions to specific food safety scenarios.
B. Students will gain general knowledge of food science, chemistry and microbiology as applicable to production, processing, storage and transportation of foods.
C. Students will describe and demonstrate the use of Good Agricultural Practices, Good Manufacturing Practices, Hazard Analysis Critical Control Point management and general food safety principles.
D. At least 50% of students will have had food safety work experience (e.g., internship, employment) upon completion of the program.
E. At least 75% of students will obtain national food industry certification (e.g., HACCP, PCQI) upon completion of the program.
This program will prepare students for entry-level employment with food processing and production operations, local, state and federal food inspection services, food sanitation and public health services, and food research and development companies.
Course Units and Hours
Total Certificate Units (Minimum and Maximum)
17
Units for Degree Major or Area of Emphasis (Minimum and Maximum)
n/a
Total Units for Degree (Minimum and Maximum)
n/a
Course Report
Program Requirements Narrative
n/a
Program Requirements
Core Courses Title Units
FSS 5 Food Safety Management with Application to Production Systems 3
FSS 20 Agriculture Laws & Regulations 2
FSS 25 Principles of Hazard Analysis and Critical Control 3
FSS 30 Audits, Preventive Controls and Produce Safety 3
FSS 40 Facility Food Management 3
Total Core Courses 14
In addition to the core courses, the student must take at least 3 units from the following courses:
Elective Courses Title Units
FSS 10 Food Chemistry 3
FSS 15 Microbiology of Foods 4
FSS 35 Principles of Food Science 3
Total Elective Courses 3
Total Units Required for Degree 17-18
Display of Proposed Sequence
First Semester Units
FSS 5 3
FSS 20 2
FSS 25 3
Total 8
Second Semester Units
FSS 30 3
FSS 40 3
FSS Elective 3-4
FSS 15 4
Total 9-10
Supporting Documents
Upload Labor Market Information (LMI)
- Save File: Ag Employer Survey Report_CA_FoodSafetyIncluded.pdf
- Save File: Culinary Diet Nutrition_110716 Final.pdf
- Save File: Final Food Safety Profile Completion 2014.pdf
- Save File: Food Safety and Biotech_103116-Final.pdf
- Save File: Food Safety in Animal Science Profile.pdf
- Save File: South Central Mother Lode Region Report.pdf
Central/Mother Lode Regional Questions
Advisory Minutes
Submission Details
Published at
02/05/18 - 02:40 PM
Status
Recommended
Return to Drafts
Please list the reason(s) for returning "Food Science and Food Safety". to Robert Pimentel's drafts. This message will be sent to robertpimentel@whccd.edu
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