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FDP (Food Processing) |
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FDP 200—BASIC FOOD PROCESSING 3 Units Introductory course for work in food processing industry. Methods of food preservation, assurance of quality, laws related to food processing, skills and techniques used by the industry.
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FDP 300 – CERTIFIED PROFESSIONAL FOOD MANAGER TRAINING 1 1⁄2 Units Develops a working knowledge and familiarity with technology and strategies to manage food safely from production to consumption.
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FDP 301 – CERTIFIED HACCP MANAGER TRAINING 1 1⁄2 Units Recommended for Success: An understanding of basic food safety program: i.e., GMP’s, SSPO’s, and fundamentals of sanitation procedures. Elements of hazard analysis and critical control points and how they integrate into a successful food safety program for manufacturers, wholesalers, distributors and food establishment operations with the goal of HACCP certification.
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FDP 342—INTRODUCTORY WINE EVALUATION 1 Unit
Prerequisite: Limited to persons 21 years of age and older. The scientific study of wines, with an emphasis on using precise descriptive language for sensory evaluation: the use of the senses of sight, smell, taste and touch in a disciplined, systematic way to learn about some of the chemical and physical properties of wine. Emphasizes California varietal wines as a basis for learning about varietal wine characteristics to build a foundation for understanding the great wines of the world.
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FDP 343—COMMERCIAL WINEMAKING PRACTICUM 1 Unit Formerly listed as PLSC 243. Introduction to current commercial winemaking practices through lecture, observation and practical experience. Experiential component delivered at CSU, Fresno winery in cooperation with CSU, Fresno enology faculty and students.
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FDP 344 – SENSORY EVALUATION OF RED TABLE WINES 1 Unit
Prerequisite: Limited to persons 21 years of age and older. Sensory evaluation of red table wines, with an emphasis on premium California red table wines.
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FDP 376—BASIC FOOD PLANT LABORATORY PROCEDURES 1 Unit Details of food plant laboratory procedures; emphasis on net weight, fill weight, syrup checking, and statistical quality control.
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FDP 378—FOOD LABORATORY INSTRUMENTS 1 Unit Operation, principles, importance and care of basic food laboratory instruments.
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FDP 379—FOOD PRODUCTS GRADING 1 Unit Fundamentals of food products grading.
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FDP 380—FOOD PRODUCTS MICROANALYSIS-A 1 Unit Training in insect part and fly egg determination in food products.
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FDP 381—FOOD PRODUCTS MICROANALYSIS-B-MOLD COUNTING 2 Units Instruction in mold count procedures as applied to fruit and tomato products and food plant sanitation. Includes Howard Mold, Geotrichum Mold, and Rot Count methods.
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FDP 382—FOOD PRODUCTS MICROANALYSIS-C 1 Unit Principles of food bacteriology; use of materials and equipment; tests that identify the presence and number of bacteria important in the food industry.
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FDP 383—ENZYMES IN THE FOOD INDUSTRY 1 Unit Fundamentals of food enzymes and their use in the food industry; classification, production, activity, use, immobilization and inhibition, modification of food by endogenous enzymes, and the major classes of industrial enzymes.
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FDP 386—FOOD LABORATORY CHEMISTRY PROCEDURES 1 Unit Basic chemical principles and techniques as they are applied to chemical analysis of foods.
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FDP 387—FOOD PROCESSING SANITATION AND CLEANUP 1 Unit Introduction to the fundamentals of food processing equipment, cleanup and sanitation, types of cleaning agents, residue problems, cleanup methods and techniques.
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