Course

Course Summary
Credit Type:
Course
ACE ID:
WALM-0040
Organization:
Location:
Classroom-based
Length:
6 weeks (75 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Vocational-Certificate 3 Food Science
Description

Objective:

The course objective is to give students studying food science and nutrition an overview of methods currently used in food processing. Procedures, product development, quality assurance, packaging and labeling will be covered. Students will also develop and process a canned (thermally processed), frozen, and freeze-dried product. This course is approved for the USDA Food Technology Training Program.

Learning Outcomes:

  • Identify the process for various standard operating procedures
  • Define safety and hazard compliance and how it pertains to the Deli Associate and the organization
  • Demonstrate the skills necessary to commit to the highest standards of ethical compliance
  • Understand and apply company policies
  • Identify strategies for improving customer-focused service processes
  • Demonstrate how to handle multiple tasks and pressures

General Topics:

  • Process for various standard operating procedures
  • Safety and hazard compliance
  • Ethical compliance
  • Company policies
  • Customer-focused service processes
  • Handling multiple tasks and pressures
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Discussion
  • Lectures
  • Practical Exercises

Methods of Assessment:

  • Examinations
  • Performance Rubrics (Checklists)
  • Quizzes

Minimum Passing Score:

75%
Supplemental Materials