Food Technology Certificate
Barb Brdicka, WDI, Assistant Coordinator
Phone: (419) 995-8426
Email: brdicka.b@RhodesState.edu
Office: 135 KH
The Food Science Technology Certificate curriculum is designed to introduce students to the procedures, testing, and reporting related to all aspects of the Food Technology industry. Students will learn about maintenance, quality, safety, procurement, shipping, and production. The curriculum also prepares students to sit for two industry-recognized certifications: Hazard Analysis and Critical Control Points (HACCP) and Servsafe Manager's training.
Technical Standards
See here for details.
| First Year | ||
|---|---|---|
| First Semester | Hours | |
| FST 1000 | Introduction to Food Science | 3 |
| FST 1200 | Food Quality | 3 |
| IMT 1911 or MTH 1260 | Technical Math I or Statistics | 3 |
| FST 1300 | Food Plant Operations | 3 |
| FST 1100 | Food Processing | 3 |
| AGR 1000 | Introduction to Agriculture | 3 |
| CUL 1011 | Food Service Sanitation/Safety | 2 |
| Term Hours | 20 | |
| Total Hours | 20 | |