Associate of Applied Science Degree - Manufacturing Technologies - Food Processing Technology Emphasis

Location: 475 Edison Way
Phone: 775-856-5300
Fax: 775-856-5320
Website: http://www.tmcc.edu/appliedtech/

The food processing technology emphasis 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.

Degree Outcomes

Students completing the degree will:

  • Fulfill the requirements of the Associate of Applied Science.
  • Demonstrate competency in their specified emphasis.

Emphasis Outcomes

Students completing the emphasis 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 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
Diversity3
Recommended:
International Logistics Management
Communications/English6
Required:
Composition I
Technical Communications I
Fine Arts/Humanities/Social Science3
Required:
Introduction to Ethics
Human Relations3
Recommended:
Workplace Readiness
Mathematics3
Required:
Pre-Calculus I (or higher)
Science[3]
Required:
BIOL 190
190L
Introduction to Cell and Molecular Biology
and Introduction to Cell and Molecular Biology Laboratory
4
U.S. and Nevada Constitutions3
Recommended:
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
1

 See program recommendations or requirements.