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Administrative Master Syllabus (Wharton County Junior College)

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Administrative Master Syllabus
Administrative Master Syllabus
Revised February 2016 Page 1 of 5
Purpose: It is the intention of this Administrative Master Syllabus to provide a general description of the course, outline the
required elements of the course and to lay the foundation for course assessment for the improvement of student learning, as
specified by the faculty of Wharton County Junior College, regardless of who teaches the course, the timeframe by which it
is instructed, or the instructional method by which the course is delivered. It is not intended to restrict the manner by which
an individual faculty member teaches the course but to be an administrative tool to aid in the improvement of instruction.
Course Title:
Course Prefix & Number:
Division & Department:
Course Type
Academic General Education Course (from ACGM, but not WCJC Core)
Academic WCJC Core Course
WECM Course
This course is a Special Topics or Unique Needs Course.
Semester Credit Hours (SCH): Lecture Hours: Lab/Other Hours _____:_____:_____
Equated Pay Hours:_____
Catalog Course Description:
Pre-Requisites:
Co-Requisites:
Signature Date
Prepared by:
Department Head:
Division Chair:
Dean/VPI:
Approved by CIR:
List Lab/
Other Hours
Lab Hours
Clinical Hours
Practicum Hours
Other (List)
Principles of Food Science
AGRI 1329
Life & Physical Science: Agriculture
✔
3
3
3
Biological and scientific aspects of modern industrial food
supply systems. Food classification, modern processing, nutritional
quality, and quality control.
none
none
Sean Amestoy
Digitally signed by Sean Amestoy
Date: 2017.03.10 12:04:56 -06'00'
3/10/17
Sean Amestoy
Digitally signed by Sean Amestoy
Date: 2017.03.10 12:05:18 -06'00'
3/10/17
Kevin Dees
Digitally signed by Kevin Dees
DN: cn=Kevin Dees, o=Wharton County Junior College,
ou=Division Chair, email=kevind@wcjc.edu, c=US
Date: 2017.03.10 13:10:06 -06'00'
3/10/17
Leigh Ann collins
Digitally signed by Leigh Ann collins
DN: cn=Leigh Ann collins, o=WCJC, ou=VPI,
email=lacollins@wcjc.edu, c=US
Date: 2017.05.03 11:28:36 -05'00'
5-3-17
Emmons, Tracy
Digitally signed by Emmons, Tracy
DN: cn=Emmons, Tracy, email=EmmonsT@wcjc.cc.tx.us,
o=Wharton County Junior College
Date: 2018.03.09 13:21:17 -06'00'
03/23/17
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Administrative Master Syllabus
Administrative Master Syllabus
Revised February 2016 Page 2 of 5
I. Topical Outline: Each offering of this course must include the following topics (be sure to include
information regarding lab, practicum, clinical, or other non-lecture instruction).
Topical Outline Dedicated Instructional Time
Overview of the Food Industry, Chemistry of
Foods, Nutrition and Digestion Two weeks
Quality Factors in Food Two weeks
Avoiding Food Deterioration: Heat Preservation
And Processing, Cold Preservation and Processing,
Food Dehydration and Concentration One week
Processing Foods with Radiant and Electrical Energy,
Fermentation in Food Production, Dairy Products Two weeks
Meat Production, Grading and Tenderness, Meat
Preparation and Processed Meats One week
Poultry Production, Egg Production One week
Fish and Shellfish as Food Sources One week
Fats and Oils in Food Products; Grains and Legumes
in Cereal and Baking; Processing Wheat, Corn and
Other Grains Two weeks
Fruits and Vegetables; Beverage Production; Food
Packaging One week
Wastewater and Food Processing; Food Safety One week
Governmental Regulation and Nutritional Labeling;
Understanding Food Additives; Dietary Guidelines
For Americans Two weeks
Administrative Master Syllabus
Administrative Master Syllabus
Revised February 2016 Page 4 of 5
II. Course Learning Outcomes
Learning Outcomes: Upon successful
completion of this course, students will:
Methods of Assessment:
1. Identify the principles of food science
related to food production, quality, safety,
nutrition, and distribution.
2. Describe common and emerging
technologies in food science.
3. Explain how engineering, microbiology,
and chemistry are applied in food
production and processing systems.
4. Describe food safety procedures in U.S.
production systems.
5. Demonstrate appropriate food
handling/food safety procedures.
6. Explain nutrient composition and the link
between nutrition and health.
7. Examine the dynamics of global food
supply.
Lecture and exams.
Administrative Master Syllabus
Administrative Master Syllabus
Revised February 2016 Page 5 of 5
III. Required text(s), optional text(s) and/or materials to be supplied by the student:
IV. Suggested course maximum: ________________________
V. List any
specific or physical requirements beyond a typical classroom required to teach
the course.
VI. Course
Requirements/Grading System—Describe any
course specific requirements such as
research papers or reading assignments and the generalized grading format for the course.
VII. Curriculum Checklist
Academic
General Education Course (from ACGM-but not in WCJC core)
• No additional documentation needed.
Academic WCJC Core Course. Attach the Core Curriculum Review Forms.
Critical Thinking
Communication
Empirical & Quantitative Skills
Teamwork
Social Responsibility
Personal
Responsibility
WECM Course
• If needed, revise the Program SCANS Matrix and Competencies Checklist.
Current Edition: Introduction to Food Science. 2003. Delmar/Thompson
learning, Albany, NY 12212. ISBN
076681314-2 (optional)
24
The lecture room should include sufficient dry erase (or chalk) board for notes
and illustrations, a computer with internet access and overhead computer
projector (for instructor’s use) and a traditional overhead projector.
Students are required to read the textbook chapters
assigned to them. Throughout the semester, the
students have 4 major lecture exams, and assignments
Evaluative Procedures:
Final grade is determined by 4 major exams and class
attendance/participation, each counting as 1/5 (20%) of
the total grade.
The grade classifications
as outlined in the
College Catalog are
employed:
A – 90 – 100% Excellent
B – 80 – 89% Good
C – 70 – 79% Average
D – 60 – 69% Poor
F – Below 60% Failure
W – Withdrawn
✔
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Completed 8 October 2020

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