FPTC 270 Advanced Food Processing

FPTC 270 is the Capstone course for the Food Processing AAS degree. Students will utilize class concepts from previous courses to tie together overall concepts in the big picture scenario of overall processes and plant dynamics. Students will apply time studies, Overall Process Efficiency, Return on Investment, and budgeting with basic human resources to provide a framework for leadership within Food Processing.

Credits

3 Credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

0

Prerequisite

FPTC 170

FPTC 270Advanced Food Processing

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

II. Course Specification

Course Type

{D7A8FC71-978F-4003-9933-512C476323B2}

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

0

Prerequisite Narrative

FPTC 170

Repeatable

No

III. Catalog Course Description

FPTC 270 is the Capstone course for the Food Processing AAS degree. Students will utilize class concepts from previous courses to tie together overall concepts in the big picture scenario of overall processes and plant dynamics. Students will apply time studies, Overall Process Efficiency, Return on Investment, and budgeting with basic human resources to provide a framework for leadership within Food Processing.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

  • Demonstrate a strong understanding of universal processes fundamental to all food processing plants
  • Perform time studies and demonstrate their application to process improvement
  • Identify and describe key hiring and termination practices utilized in human resource management
  • Identify factors critical to achieving and maintaining competitive ROI's.

V. Topical Outline (Course Content)

VI. Delivery Methodologies