FSY 290 Food Science and Safety Internship


Campus Location:
Georgetown
Effective Date:
2020-51
Prerequisite:
FSY 110, FSY 120, FSY 205, FSY 210, FSY 220, FSY 225
Co-Requisites:

None

Course Credits and Hours:
5.00 credits
1.00 lecture hours/week
12.00 lab hours/week
Course Description:

This course provides the student with practical work experience related to food science and safety in the food production industry and/or retail establishment.

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:

None

Schedule Type:
Classroom Course
Disclaimer:

Student must provide own transportation.

Core Course Performance Objectives (CCPOs):
  1. Perform laboratory testing while maintaining good laboratory practices (GLP). (CCC 1, 2, 3, 4, 5, 6; PGC 1, 2, 3, 4, 5, 6, 7)
  2. Comply with the College’s and the food production facilities policies and procedures. (CCC 1, 3, 4, 5; PGC 6, 7)
  3. Integrate classroom concepts, principles, and practice into a food operation facility. (CCC 1, 2, 3, 4, 5, 6; PGC 1, 2, 3, 4, 5 ,6, 7)
  4. Demonstrate professional behavior regarding all matters in the food operation facility. (CCC 1, 2, 4, PGC 1, 2, 3, 4, 5 , 6 ,7)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Perform laboratory testing while maintaining good laboratory practices (GLP).
    1. Adhere to standard operating procedures (SOP) for all laboratory equipment.
    2. Check and calibrate laboratory equipment, and notify lab supervisor if equipment is not in proper working condition.
    3. Perform titration and pipetting techniques, and follow chemical waste disposal procedures.
    4. Prepare solutions and buffers.
    5. Maintain laboratory documentation.
    6. Apply principles of lab safety, and demonstrate competency with laboratory regulations.
    7. Maintain a clutter free work area.
    8. Follow material safety data sheets (MSDS) guidelines, and observe procedures for the safe use of chemicals and instruments.
  2. Comply with the College’s and the food production facilities policies and procedures.
    1. Follow all guidelines set by the college and food safety program.
    2. Adhere to federal and state regulations required in the food facility.
    3. Adhere to the company’s current good manufacturing practices (cGMP) and SOP.
    4. Attend required training sessions and meetings.
  3. Integrate classroom concepts, principles, and practice into a food operation facility.
    1. Participate in food production operations and daily production line check.
    2. Participate in quality assurance operations, including raw material and finished product inspection, quality control inspection, research and development, and sanitation inspections.
    3. Participate in sanitation and cleaning operations of the food facility.
    4. Observe hazard analysis critical control point (HACCP) review and approval process.
    5. Obtain and read product specifications and SOP.
    6. Maintain all document control records.
    7. Evaluate current issues and challenges related to food safety that directly affect the food facility.
    8. Adhere to the food operations food defense plan.
  4. Demonstrate professional behavior regarding all matters in the food operation facility.
    1. Interact with colleagues.
    2. Work with others in a group or individual setting.
    3. Follow oral and written instructions.
    4. Demonstrate professional behavior at all times.
Evaluation Criteria/Policies:

Students must demonstrate proficiency on all CCPOs at a minimal 75 percent level to successfully complete the course. The grade will be determined using the Delaware Tech grading system:

92 100 = A
83 91 = B
75 82 = C
0 74 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade:

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

Formative: Weekly timesheets, internship journal, photo journal (equally weighted)

20%

Summative: Off-Site work experience evaluation

80%

TOTAL

100%

Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):
  1. Apply knowledge of the theories and principles of biology, chemistry, and food microbiology.
  2. Analyze food samples by common quantitative and qualitative techniques.
  3. Identify emerging technologies and ingredient innovations that have the potential to transform product and process development.
  4. Analyze market trends associated with the development of foods to maintain and improve health.
  5. Apply knowledge of food processing to improve the quality, efficiency, and sustainability of processing and packaging efforts.
  6. Apply knowledge of best practices, risk analysis, traceability, and analytical tools in the areas of microbial and chemical food safety and defense.
  7. Apply knowledge of public policy, food laws, and regulations that have national and international implications for the food industry, research, and consumer food safety.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.