DRAFT DOCUMENT

HARTNELL BACCALAUREATE DEGREE IN FOOD SAFETY

SUGGESTED PROGRAM OF STUDY

FALL SEMESTER / SPRING SEMESTER
YEAR 1
  • Fall (14)
  • Spring (16)
/
  • BIO 10 - Biology 10 (4) with lab
  • CHEM 22 - Chemistry (4) with lab
  • ENG 1A (or 1B) – College Composition and Reading (3)
  • FS 101 - Introduction to Food Safety (3)
/
  • ABT 57 Agriculture Computer Applications (3)
  • FS 130 Intro to Food Microbiology – (5) with lab
  • FS 201 Food Safety: Fruit & Vegetable Production (3)
  • MAT 13 Elementary Statistics (5)

YEAR 2
  • Fall (16)
  • Spring (16)
/
  • ABT 90 - Soils (3) with lab
  • CSUMB - ENSTU 298S Disease and Community (6)
  • FS 235 - Environmental Microbiology (4) with lab
  • FS 260 - HACCP Training and Certification – Hazard Analysis and Critical Control Points (3)
/
  • ABT 54 - Agricultural Marketing (3)
  • ABT 58 - Agricultural Laws and Regulations (3)
  • ABT 92 Plant Science (3) with lab
  • CSUMB HCOM 214 Interpersonal Communication and Conflict (4)
  • FS 202 Food Safety: Fruit and Vegetable Facilities (3)

YEAR 2 INTERNSHIP
  • (3)
/
  • FS398 - Professional Internship in Food Safety internship related to production (3)

YEAR 3
  • Fall (15)
  • Spring (16)
/
  • ABT 77 – Data Analysis and Presentation (3) with lab
  • CSUMB: ENSTU387 Water Resource Access, Law, and Politics (3)
  • Fine and Performing Arts – student choice (3)
  • FS 301- Cleaning and Sanitation – Facilities (3)
  • Health and Well Being –student choice (3)
/
  • Arts & Humanities: Literature (3)
  • COM1 – Introduction to Public Speaking (3)
    (or other A1 option: COM 1, 3, 5, 20)
  • CSUMB: BUS 300S Business Ethics in Action (4)
  • FS 311 Sampling & Monitoring (3)
  • FS 322 - Internal Auditing (3)

YEAR 3 INTERNSHIP
  • (3)
/
  • FS 498–Professional Internship in Food safety related to facilities (3)

YEAR 4
  • Fall (13)
  • Spring (13)
/
  • CSUMB: PH 447 Food Policy Culture & Health (4)
  • FS 401 FS – Lean Manufacturing & Risk Assessments (3)
  • FS 499 – Senior Project (3)
  • Social Science: Constitution requirement (3)
/
  • Arts & Humanities: Philosophy (3)
  • CSUMB: US History requirement (3)
  • FS 450 – Food Defense, Food Security, Agroterrorism (3)
  • FS 460 – Recall and Withdrawal (4)

SUMMARY – credit hours by rigor – 124 credit hours total

42 units / Freshmen Level Classes /
  • ABT 54 Agricultural Marketing (3)
  • ABT 57 Agriculture Computer Applications (3)
  • ABT 58 - Agricultural Laws and Regulations (3)
  • ABT 90 - Soils (3) with lab
  • ABT 92 Plant Science (3) with lab
  • BIO 10 - Biology 10 (4) with lab
  • CHEM 22 - Chemistry (4) with lab
  • COM 1 – Introduction to Public Speaking (3)
  • ENG 1A (or 1B) – College Composition and Reading (3)
  • FS 101- Introduction to Food Safety (3)
  • FS 130 Introduction to Food Microbiology – (5) with lab
  • MAT 13 – Elementary Statistics (5)

32 units / Sophomore Level Classes /
  • ABT 77 – Data Analysis & Presentations (Using Excel) (3)
  • CSUMB: ENSTU 298S Disease and Community (6)
  • CSUMB: HCOM 214 Interpersonal Communication and Conflict (4)
  • Fine and Performing Arts – student choice (3)
  • FS 201 – Food Safety: Fruit & Vegetable Production (3)
  • FS 202 – Food Safety: Fruit and Vegetable Facilities (3)
  • FS 235 - Environmental Microbiology (4) with lab
  • FS 260 - HACCP Training and Certification – Hazard Analysis and Critical Control Points (3)
  • Health and Well Being - student choice (3)

25 units / Junior Level Classes /
  • Arts & Humanities: Literature (3)
  • CSUMB: BUS 300S Business Ethics in Action (4)
  • CSUMB: ENSTU387 Water Resource Access, Law, and Politics (3)
  • FS 301- Cleaning and Sanitation – Facilities (3)
  • FS 311 Sampling & Monitoring (3)
  • FS 322 - Internal Auditing (3)
  • FS 398 - Professional Internship in Food safety internship related to production (3)
  • Social Science: Constitution requirement (3)

26 units / Senior Level Classes /
  • Arts & Humanities: Philosophy (3)
  • CSUMB: PH 447 Food Policy Culture & Health (4)
  • CSUMB: US History requirement to be selected by student (3)
  • FS 401 FS – Lean Manufacturing & Risk Assessments (3)
  • FS 450 – Food Defense, Food Security, Agroterrorism (3)
  • FS 460 – Recall and Withdrawal (4)
  • FS 498 – Professional Internship in Food safety related to facilities (3)
  • FS 499 – Senior Project (3)

SUMMARY – food safety major classes by rigor – 49 units (36 minimum required to graduate per CSU semester system)

8 units / Freshmen Level Classes /
  • FS 101- Introduction to Food Safety (3)
  • FS 130 Introduction to Food Microbiology – (5) with lab

13 units / Sophomore Level Classes /
  • FS 202 – Food Safety: Fruit and Vegetable Facilities (3)
  • FS 235 - Environmental Microbiology (4) with lab
  • FS 260 - HACCP Training and Certification – Hazard Analysis and Critical Control Points (3)
  • FS201 – Food Safety: Fruit & Vegetable Production (3)

12 units / Junior Level Classes /
  • FS 301- Cleaning and Sanitation – Facilities (3)
  • FS 311 - Sampling & Monitoring (3)
  • FS 322 - Internal Auditing (3)
  • FS398 - Professional Internship in food safety internship related to production (3)

16 units / Senior Level Classes /
  • FS 401 – Lean Manufacturing & Risk Assessments (3)
  • FS 450 – Food Defense, Food Security, Agroterrorism (3)
  • FS 460 – Recall and Withdrawal (4)
  • FS 498 – Professional Internship in food safety related to facilities (3)
  • FS 499 – Senior Project (3)

NEW CLASSES TO BE DEVELOPED

  1. ABT77 –Data Analysis & Presentation (3)
  2. Curriculum to be developed
  3. Talk to David Mancera, Steven Triano
  4. FS 101- Introduction to Food Safety (3)
  5. Expansion of existing ABT 131
  6. FS 130 Introduction to Food Microbiology – (5) with lab
  7. Ann Wright
  8. Also talk to Dr. Pernendu Vasavada – emeritus University of Wisconsin River Falls; curriculum already developed and he would love to adjunct teach
  9. FS 135 - Environmental Microbiology (4) with lab
  10. Ann Wright
  11. Also talk to Dr. Pernendu Vasavada – emeritus University of Wisconsin River Falls; curriculum already developed and he would love to adjunct teach
  12. FS201 – Food Safety: Fruit & Vegetable Production (3)
  13. Expansion of ABT132
  14. FS 260 - HACCP Training and Certification – Hazard Analysis Critical Control Points (meets International HACCP Alliance) (3)
  15. Industry curriculum already available
  16. Susan has contact
  17. Can be run for credit as well as an industry workshop
  18. Could be run as a one week intensive
  19. FS 301 – Food Safety: Fruit and Vegetable Facilities (3)
  20. Expansion of existing ABT132
  21. FS 301- Cleaning and Sanitation – Facilities (3)
  22. Curriculum nearly available through industry
  23. Susan has contact
  24. FS 311- Sampling & Monitoring (3)
  25. Curriculum nearly available through industry
  26. Susan has contact
  27. FS 322 - Internal Auditing (3)
  28. Industry curriculum already available
  29. Susan has contact
  30. FS 401 FS – Lean Manufacturing & Risk Assessments (3)
  31. Industry curriculum already available
  32. Susan has contact
  33. FS 450 – Food Defense, Food Security, Agroterrorism (3)
  34. Industry curriculum already available through UCDavis Western Center for Food Safety and Security / US Department of Homeland Security
  35. Susan has contact
  1. FS 460 – Recall and Withdrawal (4)
  2. Industry curriculum already available
  3. Susan has contacts
  4. Can be run for credit as well as an industry workshop
  5. Could be run as a one week intensive (but would be more interesting for students to do semester long project with crisis communication plan)
  6. FS398 - Professional Internship in Food safety internship related to production (3)
  7. The professional internship is normally related to the student's field of study, future employment, and/or scholastic goals, and is carried out under direct faculty supervision.
  8. FS 498 – Professional Internship in Food safety related to facilities (3)
  9. The professional internship is normally related to the student's field of study, future employment, and/or scholastic goals, and is carried out under direct faculty supervision.
  10. FS 499 – Senior Project (3)
  11. Concept already available through Cal Poly
  12. Definition: The senior project is a capstone experience required for all Cal Poly students receiving a baccalaureate degree. It integrates theory and application from across the student's undergraduate educational experiences. The senior project consists of one or more of the following:
  13. a design or construction experience,
  14. an experiment,
  15. a self-guided study or research project,
  16. a presentation,
  17. a report based on internship, co-op, or service learning experience,
  18. a public portfolio display or performance.
  19. Where the senior project does not consist primarily of a written document, departments, may, where they deem appropriate, require some written documentation (length to be determined by the department) to accompany the senior project. The precise nature or form of a senior project is to be determined by the department or program of the student's major. The senior project is normally related to the student's field of study, future employment, and/or scholastic goals, and is carried out under direct faculty supervision.

CSU MONTEREY BAY CLASSES (Hartnell students can enroll in one class per semester for $10 fee)

  1. BUS 300S Business Ethics in Action (4) – upper division service learning
  2. Students explore their professional aspirations and ethical values. They develop respect for multiple perspectives through community reflections. Students finalize individual learning plans. They integrate business concepts with Service Learning components. This learning takes place in the context of community development in the Monterey County area with a minimum of 30 service hours. (Offered every semester; sections may be offered as classroom-based, hybrid, or online.)
  3. HCOM 214 Interpersonal Communication and Conflict (4) English – critical thinking
  4. This course introduces students to the dynamics of interpersonal communication and conflict resolution. Participants identify, comprehend, and interpret significant controversies, assess communicative options from different ethical frameworks, and develop knowledge and skills required to engage ethically and effectively across disagreement and other forms of difference.
  5. ENSTU 298S Disease and Community (6) – lower division service learning
  6. Students explore concepts of well-being and apply theoretical models to personal engagement in behaviors that promote and detract from well-being. Current health issues are used to probe concepts of well-being. Students also explore how historical relationships between disease, technology, and agriculture influence the socio-economic status of people and nations, developing a deep understanding of how one's race, gender, etc., influence contraction of disease & access to social services.
  7. ENSTU387 Water Resource Access, Law, and Politics (prereq of geology 260 an A1) – Social Science
  8. Need to talk about Geology 260 prerequisite
  9. Evaluates development of water use/management throughout history. Critiques how geography, economics, culture, and politics guide people's decision-making and use and management of water. Analyzes and compares U.S. and California constitutions based on historic, geographic, political, economic, and cultural context and influences relating to water regulation. Students participate in historically informed political project applying political participation in the local community.
  10. PH 447 Food Policy Culture & Health (4) - upper division Arts & Humanities
  11. Introduces students to the historical, cultural, economic and political influences on and interrelationships between food policy, nutrition and health. We will explore the factors that influence our efforts to improve nutrition and ensure food security and sustainability through community food production/choices, global food markets, industrial food production, and commercial and public health influences on food choices. Formerly known as PH 440.
  12. US History requirement Select from CSUMB courses - upper division social science
  13. Student to select

FUTURE CLASSES FOR PROGRAM CONSIDERATION - BRAINSTORMING

  • Food Safety: Seafood Production
  • Food Safety: Livestock Production
  • Food Safety: Cold Chain (farm to fork, transportation, storage)
  • Food Safety: Restaurants and Institutions
  • Food Safety: Public Health
  • Water Systems (facilities, processing, waste, irrigation, drinking)
  • Food Biotechnology

GENERAL EDUCATION REQUIREMENTS
CSU Fullerton Plus a little CSUMB and Cal Poly SLO
AREA A:
ENGLISH LANGUAGE COMMUNICATION AND CRITICAL THINKING (9 semester or 12-15 quarter units). One 3 unit course is required from each section. Grades of “C” or better are required.
  • A1: ORAL COMMUNICATION:
/
  • COM1 – Introduction to Public Speaking (3)
    (or other A1 option: COM 1, 3, 5, 20)

  • A2: WRITTEN COMMUNICATION:
/
  • ENG 1A (or 1B) – College Composition and Reading (3)

  • A3: CRITICAL THINKING, REASONING, ARGUMENTATION AND WRITING:
/
  • HCOM 214 Interpersonal Communication and Conflict (4)

AREA B:
SCIENTIFIC INQUIRY AND QUANTITATIVE REASONING
(9 semester or 12-15 quarter units min.). One lecture course is required from each section. One matching lab must be included for Physical Science or Life Science if lecture and lab are taken separately.
  • B1: PHYSICAL SCIENCE
/
  • CHEM 22 - Chemistry (4) with lab

  • B2: LIFE SCIENCE
/
  • BIO 10 - Biology 10 (4) with lab
  • FS 130 Intro to Food Microbiology – (5) with lab
  • FS 235 - Environmental Microbiology (4) with lab
  • ABT 90 - Soils (3) with lab
  • ABT92 Plant Science (3) with lab

  • B3: MATHEMATICS / QUANTITATIVE REASONING (Grade “C” or better required)
/
  • MAT 13 Elementary Statistics (5)
  • ABT77 – Data Analysis and Presentation (3) with lab
  • ABT 57 Agriculture Computer Applications (3)

AREA C:
ARTS AND HUMANITIES (9 semester or 12-15 quarter units min.). At least one course is required from Section 1 and Section 2.
  • C1: LITERATURE
/
  • Arts & Humanities: Literature (3) – student choice

  • C2: PHILOSOPHY
/
  • Arts & Humanities: Philosophy (3) – student choice

  • C3: FINE AND PERFORMING ARTS
/
  • Fine Arts – student choice (3)

  • C4: ARTS & UMANITIES UPPER-DIVISION ELECTIVE (cannot be from student’s major department)
/
  • PH 447 Food Policy Culture & Health (4)

SECTION D:
SOCIAL SCIENCES
(9 semester or 12-15 quarter units min).
Select from at least two different sections. Courses may be used to meet the U.S. History, Constitution and American Ideals Requirements
  • D1 ANTRHOPOLOGY AND ARCHEOLOGY

  • D2 ECONOMICS
/
  • ABT 54 - Agricultural Marketing (3)

  • D3 ETHNIC STUDIES

  • D4 GENDER STUDIES

  • D5 GEOGRAPHY

  • D6 HISTORY

  • D7 INTERDISCIPLINARY SOCIAL OR BEHAVIORAL SCIENCE
/
  • FS 401 FS – Lean Manufacturing & Risk Assessments (3)

  • D8 POLITICAL SCIENCE, GOVERNMENT AND LEGAL INSTITUTIONS
/
  • ENSTU387 Water Resource Access, Law, and Politics (3)

  • D9 PSYCHOLOGY

  • D10 SOCIOLOGY AND CRIMINOLOGY

  • D11 POLITICAL ECONOMY
/
  • ABT 58 - Agricultural Laws and Regulations (3)

  • D12 SELF-DEVELOPMENT

  • SOCIETY AND THE INDIVIDUAL UPPER-DIVISION ELECTIVE (courses from student’s major do not receive credit)

AREA E:
LIFELONG LEARNING AND SELF DEVELOMENT (FULLERTON)
(3 semester or 4-5 quarter units minimum) One unit maximum: all physical educational activity courses including 1 unit maximum from … /
  • Health and Well Being (3) –student choice

AREA F:
TECHNOLOGY UPPER DIVISION ELECTIVE (CAL POLY) /
  • FS 450 – Food Defense, Food Security, Agroterrorism (3

THE UNITED STATES HISTORY, CONSTITUTION AND AMERICAN IDEALS CSU GRADUATION REQUIREMENT (6 semester or 8-10 quarter units from the following two categories:
  1. US Government
/
  • Constitution requirement (3) – students choose

  1. US History
/
  • US History requirement Select from CSUMB courses (3) – students choose

SERVICE LEARNING /
  • Lower Division Service Learning (6) – CSUMB - ENSTU 298S Disease and Community
  • Service Learning Upper Division – CSUMB Business 300S Business Ethics in Action (4)

INTERNSHIP /
  • FS398 - Professional Internship in Food Safety internship related to production (3)
  • FS 498 – Professional Internship in Food safety related to facilities

SENIOR PROJECT /
  • FS 499 – Senior Project (3)

Questions:

  1. ENSTU387 Water Resource Access, Law, and Politics has a prerequisite of Geology 260.
  2. Will Soils class be acceptable as prerequisite? If yes, good.
  3. If no, then need to consider a geology class instead of soils.
  4. For food safety overall, is preferred to have the soils class to provide additional ag production related knowledge, soils relationship with water and water movement, and pathogens that are harbored within soil structure.
  5. Is Hartnell ready to adopt Service Learning as an integral part of degree program and college philosophy?
  6. Is Hartnell ready to adopt Senior Project as an integral part of degree program and college philosophy?
  7. Does enrollment in CSUMB affect full time status for financial aid at Hartnell?
  8. Is there a need to differentiate between freshmen and sophomore level classes? If yes, how is that differentiation designated within Hartnell’s class numbering system?

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