Food Science and Safety
CERT - Occupational Certificate
This certificate is designed to provide a student with an understanding of microbial growth, production practices, and prevention and eradication methods.
Program Purpose
Provide education, training, and credentials in the area of food production safety for current and future members of the industry.
Learning Outcomes
- Identify, describe, and define the function of sub-cellular bodies, cells, tissues, and organs of an angiosperm plant.
- Explain the sexual reproduction process of angiosperm plants.
- Identify and solve some of the problems facing production and distribution using up to date production techniques.
- Describe the critical conditions that can lead to growth of food-borne pathogens.
- Prepare a checklist of good manufacturing practices and evaluate a facility and inventory practices for food safety risks.
- Write, evaluate, and revise when needed effective standard operating procedures.
Program Map
Recommended Program Map / Program Requirements
The recommended plan below meets the requirements to complete this program. For official requirements, visit the AWC Catalog. If the recommended classes listed below don’t fit your schedule or interests, you can take alternate classes.
To get started on your personalized Academic Plan, visit the Academic Planning page or schedule an appointment to meet with an advisor.
First Semester: Fall
| Course | Course Title | Credits | Area |
|---|---|---|---|
| AGS 200 | Food Safety Practices and Management | 4 | Major Requirement |
| PLS 100 | Plant Science/GE | 4 | Major Requirement |
| 8 |
Second Semester: Spring
| Course | Course Title | Credits | Area |
|---|---|---|---|
| AGS 220 | Food Safety in Facilities | 4 | Major Requirement |
| PLS 290 | Vegetable Crop Production | 4 | Major Requirement |
| 8 |