Major: 8136
Catalog Year: 2023-2024
Effective Term: 2020 Fall
Last Admit Term: 2021 Summer
Award Type: AACIP Code: 01.1001 |
Program Availability: CG EM GC GW MC PC PV RS SC SM
Field of Interest: Science, Technology, Engineering and Mathematics
Instructional Council: Chemistry (21)Total Credits: 60-71 GPA: 2.0 |
SOC Code: Upon completion of this degree, students may pursue a career as:
19.4011.02 Agricultural and Food Science Technicians 19.4031.00 Chemical Technicians 19.4099.01 Quality Control Analysts 45.2011.00 Agricultural Inspectors 51.8099.03 Biomass Plant Technicians Upon completion of a bachelor`s degree, students may pursue a career as: 19.1012 Food Scientist and Technologist 19.1022 Microbiologist 19.2031 Chemists 19.2041 Environmental Scientists and Specialists 29.2011 Medical and Clinical Laboratory Technologists Upon completion of a graduate degree, students may pursue a career as: 19.1012 Agricultural and Food Scientist 19.1022 Microbiologist 19.2031 Chemists 19.2041 Environmental Scientists and Specialists 29.2011 Medical and Clinical Laboratory Technologists |
Program Learning Outcomes | |||
---|---|---|---|
1. Effectively communicate orally, visually and in writing in an accurate, articulate, respectful and culturally responsive manner. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, (COM), [FYC], [L], [HU], [SB])
2. Collaborate with diverse individuals and institutions to explore opportunities and resolve problems. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, [FYC], [L], [MA], [HU], [SB]) 3. Demonstrate professional and ethical behavior appropriate to the food science discipline. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, FON104, FON241, FON241LL) 4. Critically evaluate the internal and external validity of scientific studies to inform decisions. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, [MA]) 5. Explain the relationship between structure and function at the molecular and cellular level. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, [MA]) 6. Construct qualitative and quantitative models to draw conclusions concerning physical, biological, and chemical phenomena. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, [MA]) 7. Conduct experiments to accurately collect, analyze, and evaluate data. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, CUL101, [MA]) 8. Design experiments using appropriate mathematical models, technology, and equipment. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151LL, CHM230, CHM152, CHM152LL, CHM230LL, CHM235, CHM235LL, [MA]) 9. Adhere to standard safety protocols when performing experiments and collecting data. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, CUL101, FON104, FON241LL) 10. Apply knowledge of computing and mathematics appropriate to the Food Science and Technology discipline. (CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA-AC, [CS], [MA]) |
Program Notes | |||
---|---|---|---|
+ indicates course has prerequisites and/or corequisites. |
Admission Criteria | |||
---|---|---|---|
Not Found |
Program Prerequisites | |||
---|---|---|---|
None |
Program Prerequisites | |||
---|---|---|---|
| Credits: |
Required Courses | |||
---|---|---|---|
+ BIO156 Introductory Biology for Allied Health (4) OR | Credits: 28-32 |
Restricted Electives | |||
---|---|---|---|
+ FON241 Principles of Human Nutrition (3) AND | Credits: 1-4 |
Arizona General Education Curriculum (AGEC) | |||
---|---|---|---|
AGEC-A | Credits: 27-35 | ||
A single course with an [HU], [SB], [L], or [SG/SQ] designation may also be used to satisfy the Oral Communication, Critical Reading, or Awareness Area ([C], [G] and/or [H]) requirement(s).
|
First-Year Composition [FYC] | Credits: 6 | ||
+ ENG101 First-Year Composition (3) OR
+ ENG107 First-Year Composition for ESL (3) AND + ENG102 First-Year Composition (3) OR + ENG108 First-Year Composition for ESL (3) 6 | |||
Literacy and Critical Inquiry [L] | Credits: 3 | ||
Any approved general education course in the Literacy and Critical Inquiry [L] area. 3
| |||
Mathematics [MA] | Credits: 3-5 | ||
+ MAT212 Brief Calculus (3) OR
+ MAT213 Brief Calculus (4) OR + MAT220 Calculus with Analytic Geometry I (5) OR + MAT221 Calculus with Analytic Geometry I (4) OR Any approved general education course in the Mathematical Applications [MA] area for which MAT22+ is a prerequisite. 3-5 | |||
Computer/Statistics/Quantitative Applications [CS] | Credits: 3 | ||
Any approved general education course in the Computer/Statistics/Quantitative Applications [CS] area. | |||
Humanities, Arts and Design [HU] | Credits: 6 | ||
Any approved general education courses in the Humanities, Arts and Design [HU] area.
| |||
Social-Behavioral Sciences [SB] | Credits: 6 | ||
Any approved general education courses in the Social-Behavioral Sciences [SB] area.
| |||
Natural Sciences [SG]/[SQ] | Credits: 0 | ||
Met by (CHM130 and CHM130LL) and (CHM230 and CHM230LL) or (CHM151 and CHM151LL) and (CHM230 and CHM230LL) or (CHM151 and CHM151LL) and (CHM152 and CHM152LL) in the Required Courses area. | |||
Subject Options | Credits: 0 | ||
Awareness Areas | Credits: 0-6 | ||
These requirements may be shared with Core Requirements. | |||
Cultural Diversity in the US [C] | Credits: 0-3 | ||
Any approved general education course with the Cultural Diversity in the U.S. [C] designation. 0-3 | |||
Historical/Global Awareness [H]/[G] | Credits: 0-3 | ||
Any approved general education course with the Historical [H] or Global [G] awareness area designation. 0-3 | |||
MCCCD Additional Requirements |
---|
MCCCD Additional Requirements | Credits: 0-6 | ||
Courses in this area may also be applied to the AGEC Core Requirements. To minimize total credits required for degree and maximize transferable credits, it is recommended that courses be selected that meet more than one requirement wherever possible. | |||
Oral Communication (COM) | Credits: 0-3 | ||
COM100 Introduction to Human Communication (3) OR
COM110 Interpersonal Communication (3) OR + COM225 Public Speaking (3) OR COM230 Small Group Communication (3) 0-3 | |||
Critical Reading (CRE) | Credits: 0-3 | ||
+ CRE101 College Critical Reading and Critical Thinking (3) OR
Equivalent as indicated by assessment (0) 0-3 | |||
General Electives | |||
---|---|---|---|
Credits: 0-12 | |||
Select courses 100-level or higher to complete a minimum of 60 semester credits but no more than a total of 64 semester credits.
It is recommended that students interested in university transfer select from the following courses in order to meet the minimum 64 transfer credits: + BIO205 Microbiology 4 FON241 Principles of Human Nutrition 3 FON241LL Principles of Human Nutrition Laboratory 1 + PHY111 General Physics I 4 |
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: May 28, 2019 |