FSY 291 Food Science & Safety Seminar


Campus Location:
Georgetown, Dover, Stanton, Wilmington
Effective Date:
2020-51
Prerequisite:
FSY 290 or concurrent
Co-Requisites:

None

Course Credits and Hours:
2.00 credits
2.00 lecture hours/week
0.00 lab hours/week
Course Description:

This course facilitates the successful transition of potential graduates into a professional career or transfer to a bachelor’s degree program in the field of food safety and/or food science. The seminar course will provide information to obtain professional development, soft skills, and enhance interview and presentation skills.

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:

None

Core Course Performance Objectives (CCPOs):
  1. Clarify goals and career expectations in the food safety industry. (CCC 1, 4, 5; PGC 5, 7)
  2. Develop effective strategies to achieve a successful career or transfer option. (CCC 1, 4, 5; PGC 5, 6)
  3. Describe how to prepare for a career in the food safety industry. (CCC 1, 2, 4, 5; PGC 5,7)
  4. Demonstrate interview and presentation skills. (CCC 1, 2, 3, 4, 5; PGC 5,7)
  5. Identify various opportunities within food safety or related fields. (CCC 1, 4, 5; PGC 1, 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. Clarify goals and career expectations in the food safety industry.
    1. Create and develop an academic or career plan.
    2. List academic and career goals and describe how to achieve each goal.
  2. Develop effective strategies to achieve a successful career or transfer option.
    1. Evaluate individual strengths and weaknesses.
    2. Manage personal development strategies.
    3. Maintain a personal development outline.
  3. Describe how to prepare for a career in the food safety industry.
    1. Develop and modify a résumé or curriculum vitae.
    2. Prepare a professional cover letter.
    3. Create a list of professional references.
  4. Demonstrate interview and presentation skills.
    1. Participate in mock interviews.
    2. Develop an e-portfolio related to the food safety internship.
    3. Present the e-portfolio presentation orally.
    4. Develop professional development skills.
  5. Identify various opportunities within food safety or related fields.
    1. Locate available positions in the food science field.
    2. Apply to an available job opportunity or a four-year food science program.
    3. Identify potential food safety position requirements.
    4. Follow the application instructions required for available positions in food safety.
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: Career Plan Assignments/Workshops/Field Trips (equally weighted)

25%

Summative: E-portfolio report/presentation

50%

Summative: Job Search Profile (Minimum 5) (equally weighted)

10%

Summative: Interview Assessment

15%

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.