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 of Critical Control Point (HACCP), equipment and sanitization procedures, and the importance of governmental rules and regulations as they pertain to food safety.

(3 Cr – 3 lect, 0 lab)

This is an introductory college writing course designed to help students develop effective writing skills for college level work.  Students learn to generate ideas and organize them into unified, coherent essays.  Methods of instruction vary, but most sections combine individual conferences and peer review with regular class meetings.  Prerequisites:  A grade of C or higher in ENGL 0960 or appropriate placement score.

MnTC (Goals 1/CM and Goal 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)

This course is designed to raise awareness of the vulnerabilities related to the defense and security of the nation’s food supply. It will also focus on the behaviors and motivation leading to bio-security issues.   Students will be 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)