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

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
Open the program map above to view the recommended classes to complete the program. You can also print the program map using the button above.