Manufacturing Technologies, AAS

Food Processing Technology

The Associate of Applied Science, Manufacturing Technologies, Food Processing Technology prepares students for entry-level employment in the food manufacturing industry. It provides an understanding of the selection, preservation, processing, packaging, and distribution of safe, nutritious, and wholesome foods.


Students completing the degree will:

  • Practice occupational safety at all levels in a modern food processing plant.
  • Have the ability to work in commercial food processing plants.
  • Apply sanitation standards in a bulk food preparation environment.

AAS degrees are generally non-transfer degrees that are designed for students to enter the workforce.

To earn an AAS degree, students must:

  1. Maintain a minimum cumulative GPA of 2.0 (see requirements for graduation.)
  2. Complete a minimum of 15 units within the college.
  3. Satisfy General Education requirements for the AAS.
  4. Have no financial or library obligation to the college.
General Education Requirements
International Logistics Management
Composition I
Technical Communications I
Fine Arts/Humanities/Social Science3
Introduction to Ethics
Human Relations3
Workplace Readiness
Pre-Calculus I (or higher)
BIOL 190
Introduction to Cell and Molecular Biology
and Introduction to Cell and Molecular Biology Laboratory
U.S. and Nevada Constitutions3
Introduction to American Politics
Degree Requirements
MPT 140Quality Control3
OSH 222General Industry Safety1
Emphasis Requirements
CHEM 121General Chemistry I4
CUL 100Sanitation/HACCP2
CUL 105Basic Skills Development3
CUL 106Understanding Culinary Techniques I6
NUTR 220Food Service Systems Management3
NUTR 222Principles of Food Science3
NUTR 223Principles of Nutrition3
NUTR 226Food Processing Microbiology4
Elective Requirements
Select 3 units from the following:3
Work Experience
Principles of Baking
The Business Chef
Quantity Food Purchasing
Introduction to Statistics
Total Units60
Plan of Study Grid
1st semesterUnits
CUL 100 Sanitation/HACCP 2
ENG 101 Composition I (English) 3
MATH 126 Pre-Calculus I 3
MPT 140 Quality Control 3
NUTR 220 Food Service Systems Management 3
OSH 222 General Industry Safety 1
 Semester Total15
2nd semester
BIOL 190 Introduction to Cell and Molecular Biology 3
BIOL 190L Introduction to Cell and Molecular Biology Laboratory 1
CUL 105 Basic Skills Development 3
ENG 107 Technical Communications I 3
Diversity 1 3
 Semester Total13
3rd semester
CHEM 121 General Chemistry I 4
CUL 106 Understanding Culinary Techniques I 6
NUTR 222 Principles of Food Science 3
PHIL 135 Introduction to Ethics 3
 Semester Total16
4th semester
Elective 1 3
Human Relations 1 3
NUTR 223 Principles of Nutrition 3
NUTR 226 Food Processing Microbiology 4
U.S. and Nevada Constitutions 1 3
 Semester Total16
 Total Units60

 See program recommendations or requirements.