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My LER
  1. Programs
  3. FOOD SCIENCE

FOOD SCIENCE

Garden City Community College

Short-Term Certificate

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Garden City, Kansas

    801 Campus Dr, Garden City, Kansas, 67846-6333

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 19-4013.00

Skills

Reading ComprehensionWritingSpeakingActive ListeningScienceCritical ThinkingQuality Control AnalysisMonitoring

Knowledge

Food ProductionProduction and ProcessingChemistryEnglish LanguageComputers and Electronics

Abilities

Near VisionOral ComprehensionWritten ComprehensionOral ExpressionWritten ExpressionDeductive ReasoningInductive ReasoningProblem SensitivityVisual Color DiscriminationSpeech Recognition

Tasks

  • Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples wi
  • Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dim
  • Maintain records of testing results or other documents as required by state or other governing agenc

Technology

Object or component oriented development softwareWeb platform development softwareData base user interface and query softwareGraphical user interface development softwareGraphics or photo imaging software

Tools

Agar platesAnaerobic jarsBenchtop centrifugesBioluminometersBoiling water bathsBunsen burnersCalorimetersColony countersColor testing equipmentCompound binocular light microscopesDesktop computersDessicatorsDistilling equipmentDropping pipettesDry bulb thermometers

Work Values

SupportRelationshipsAchievementIndependenceWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium19-4013.00Food Science Technicianstitle_inference———
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Short-Term Certificate)

  • Sensory evaluation samples — conduct basic taste and smell assessments under direct supervision to verify that food and beverage flavors align with written product specifications.
  • Container measurement procedures — follow established protocols to measure, weigh, and test bottles and cans for dimensional compliance on a production floor with technician guidance.
  • Laboratory records — enter test data and results into logbooks or spreadsheets under supervisor review to satisfy state and governing agency documentation requirements.
  • Product temperature monitoring — observe and log temperature readings for food products at scheduled intervals using calibrated thermometers in a food processing environment.
  • Standard reference tables — compare single-variable test results against provided specification tables to assign basic pass or fail classifications under direct oversight.
  • Microscope operation — prepare and examine biological or chemical samples to identify basic cell structures or locate visible contaminants under supervision in a food science laboratory.
  • Laboratory equipment cleaning — follow written sterilization and cleaning checklists to maintain glassware, instruments, and work surfaces between testing cycles.
  • Data entry and simple graphs — transcribe numerical test results into spreadsheet software and generate basic charts for inclusion in routine lab reports.
  • Safety and quality protocols — read and apply standard operating procedures and regulatory guidelines relevant to food testing tasks in a supervised laboratory setting.
  • Active listening in lab briefings — receive and accurately apply verbal instructions from senior technicians regarding daily testing assignments and sample handling procedures.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
11%
Placement Rate
74%