Riverland Community College

This course is intended for the student interested in learning more about the basics of food preparation and production. This course will include a brief overview of scientific principles applied to food preparation and will cover the chemistry, microbiology, processing and nutritional aspects of food. The course will include both classroom and industry learning environments, and involve a variety of learning activities designed to highlight innovative and diverse ways for the production of safe, nutritious, and delicious food.

(4 Cr – 3 lect, 1 lab)

This course focuses on several aspects related to producing a quality food product. Students will become familiar with safe food handling procedures and product flow, Hazard Analysis and Critical Control Point (HACCP), equipment and sanitization procedures, and the importance of governmental rules and regulations as they pertain to food safety and food defense.  Students are introduced to state and federal regulatory agencies involved in ensuring safe food.

(3 Cr – 3 lect, 0 lab)

This course will focus on the steps used by the food industry to take a new product from concept to consumer.  Students will have the opportunity to follow the process to take a product from concept to consumer by creating a product in the classroom & lab.  Participating in tours may also be incorporated into this course.

(3 Cr – 2 lect, 1 lab)

This course is designed to introduce the student to specific operations involved in the processing of raw foodstuffs into foods suitable for consumption or storage.  Methods used to process and preserve a variety of foods will be examined.  An emphasis will be placed on the investigation of various processing techniques that enhance food quality and/or control of microbial growth. The prevention of food spoilage will be a major focus of this course.

(3 Cr – 3 lect, 0 lab)

This course explores the role of nutrition in promoting, maintaining, and improving the health of the human body. Traditional aspects of nutrition will be studied, as well as emerging issues and nutritional controversies. This course will focus on the science of nutrition, including nutrients and nutritional needs over the lifespan. This course will also cover the application of the principles of nutrition as they relate to individual food choices, health behaviors, public health, wellness, obesity, eating disorders, the use of supplements and botanicals, and the prevention of chronic disease. Issues facing society including food safety and sustainability will also be covered.

      MnTC (Goals 3/NS and 2/CT); (3 Cr - 3 lect, 0 lab)

This course introduces proven strategies and applications to help students achieve greater success in college and in life.  Topics include, but are not limited to, time management, goal setting, learning strategies, critical thinking, communication skills, diversity awareness, health and wellness, college and community resources, and financial planning.  This course introduces students to making choices that promote responsibility, motivation, interdependence, and self-awareness.  Recommended:  Score of 52 or above on test Accuplacer Reading Comprehension.
(1 Cr – 1 lect, 0 lab)