AGRI 180 Food System Science
Provides a brief overview of the parts and products of the food processing industry on a regional, state, national and international scale. Emphasizes food safety, quality and current issues while identifying career opportunities.
General Education Competency
[GE Core type]
AGRI 180Food System Science
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
II. Course Specification
Course Type
Program Requirement
General Education Competency
[GE Core type]
Credit Hours Narrative
45
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
45
Grading Method
Letter grade
III. Catalog Course Description
Provides a brief overview of the parts and products of the food processing industry on a regional, state, national and international scale. Emphasizes food safety, quality and current issues while identifying career opportunities.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Develop an understanding of the food system in the U.S through class assignments and projects.
- Develop critical thinking skills by completing lab components.
- Use and understand the scientific method by completing laboratory experiments.
- Through reading and discussion in class evaluate current trends in food preparation and manufacturing.
- Formulate an educated opinion of the global dynamics of the food system through reading and in class discussions.
V. Topical Outline (Course Content)
VI. Delivery Methodologies