Food Science Fundamentals Certificate

The Food Science Fundamentals Certificate is designed for students who are interested in working as an assistant in the following field: food research and development, food product development, recipe development, food quality assurance, sensory, or flavor chemistry. To earn a certificate, complete the required courses as listed with a grade of C or better. At least 50% of all course work must be completed at Cypress College. This certificate requires a total of 31 units.    

The current faculty and facilities allow for the program to enroll 25 students per semester, with a planned student completion in 3 semesters. This schedule would allow for the program to potentially graduate 25 completers annually.

The Food Science Fundamentals Certificate is designed to prepare students with entry level knowledge to successfully enter the food science, safety, processing, and manufacturing workforce by learning the industry standard skills that lead to employment. The Food Science Fundamentals Certificate prepares students for careers in the following areas: food product research and development, quality assurance, production management, food technology, and food safety. Students will be provided with relevant career and professional development opportunities within the program. Students also have the opportunity to earn an AS-T in Nutrition to continue their Food Science education at a CSU or UC. Upon completion of the Food Science Fundamentals Certificate students will have the skills to enter directly into the food industry workforce and will be able to meet the following objectives: A. Identify and apply food science principles to food safety, production, product development, and food systems management. B. Integrate knowledge and skills in food science and technology with professional issues affecting the food industry both locally and worldwide. C. Identify career opportunities and requirements related to the food science and technology industry sector with an emphasis on career planning. e. Understand various types of food production and be aware of changes that occur to food due to processing. D. Explain laws and regulations governing food safety principles. E. Identify and analyze the general processing flow (pre- and post-harvest) for various food products, the impact of processing on the physical, chemical and sensory properties of the food products including the harvesting, processing, packaging, and storage of processed food products. F. Work effectively in teams and apply critical thinking skills to new food processing situations.

To earn a certificate, complete the required courses as listed with a grade of C or better. At least 50% of all course work must be completed at Cypress College. This certificate requires a total of 31 units.

Course	Title	Units	Year/Semester (Y1 or S1)
HRC 100	Nutrition	3	S1
HRC  105	Careers in Dietetics and Food Science	2	S1
HRC 120	Sanitation and Safety	2	S1
HRC 135	Culinary Fundamentals I	3	S1 or S2
HRC 136	Baking Fundamentals I	3	S2
HRC 145	The Art of Garde Manger	3	S2 or S3
MATH 040	Intermediate Algebra	4	S2
HRC 155	Food Science	3	S2 or S3
CHEM 107	Preparation for General Chemistry	5	S2 or S3
HRC 295	Internship	3	S3

Hotel, Restaurant and Culinary Arts

Coastline; OCC

50