FOOD 350 Adv. Food Quality Management*

Students will apply modern SPC (Statistical Process Control) techniques associated with control and improvement of food processing objectives.  Students will apply the learned SPC techniques to a wide variety of manufacturing scenarios and examples. 

Credits

4 credits

Semester Contact Hours Lecture

60

Semester Contact Hours Lab

0

Semester Contact Hours Clinical

0

Prerequisite

Acceptance into the BAS program or instructor permission

FOOD 350Adv. Food Quality Management*

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

Department

Agriculture Technical

II. Course Specification

Course Type

{D7A8FC71-978F-4003-9933-512C476323B2}

Credit Hours Narrative

4 credits

Semester Contact Hours Lecture

60

Semester Contact Hours Lab

0

Semester Contact Hours Clinical

0

Prerequisite Narrative

Acceptance into the BAS program or instructor permission

Repeatable

No

III. Catalog Course Description

Students will apply modern SPC (Statistical Process Control) techniques associated with control and improvement of food processing objectives.  Students will apply the learned SPC techniques to a wide variety of manufacturing scenarios and examples. 

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

• Evaluate the function and importance of quality control/assurance to food processing operations.
• Using statistical process techniques, devise safety and quality key processing indicators to maintain safety and quality in food materials and products.
• Apply the basic principles of quality management programs in industrial settings and defend the importance of monitoring and ensuring food safety and quality.
• Using data from actual food plant scenarios, analyze and apply statistical process control elements and generate root cause and corrective action plans.

V. Topical Outline (Course Content)

A.      Understand the different Dimensions of Quality

B.      Exposed to the common quality management doctrines and leaders of those movements (Deming, Juran, Crosby, TQM)

C.      Understand the 4 categories associated with cost of quality 

D.      Six Sigma – DMAIC or DMADV

E.       Root Cause Analysis Tools (5Whys, FMEA, Fishbone Diagrams, etc.)

F.       Basic Excel Training

G.      Basic Quality Tools (Box and Whisker, Pareto Chart, Check Sheets, Histograms, Control Charts, Histograms, Scatter Plots)

H.      Difference between Accuracy and Precision

I.         CAPA and Deming Cycle (PDCA)

J.        Mistake Proofing techniques

K.       Risk Management techniques

L.       7 Management and Planning Tools (Affinity Diagrams, Interrelationship Digraph, Tree Diagrams, Matrix Diagrams, PDPC, Arrow Diagrams,

VI. Delivery Methodologies

Assessment Strategy Narrative

Successful completion of projects, assignments and assessments. 

Specific Course Activity Assignment or Assessment Requirements

A.      Mandatory Assignments

1.                 Syllabus Acknowledgement

2.                 Dimensions of Quality Assignment

3.                 History of Quality Research Paper

4.                 Report on a Food Safety Book

5.                 Process Mapping

6.                 Group Charter

7.                 Voice of Customer

8.                 Check Sheet and Pareto Charts

9.                 Control Charts

10.                Fishbone Diagram

11.                 RCA – Root Cause Analysis

12.                 7 New Management Tools

B.      Mandatory Evaluations

1.           Various Quizzes 

2.           Final Test

3.           Final Project

4.           Yellow/Green Belt Certification Exam