DRAFT DOCUMENT
HARTNELL BACCALAUREATE DEGREE IN FOOD SAFETY
SUGGESTED PROGRAM OF STUDY
YEAR 1
 Fall (14)
 Spring (16)
YEAR 2
 Fall (16)
 Spring (16)
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FALL SEMESTER
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 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)
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YEAR 2 INTERNSHIP
 (3)
YEAR 3
 Fall (15)
 Spring (16)
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YEAR 3 INTERNSHIP
 (3)
YEAR 4
 Fall (13)
 Spring (13)
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FS398 - Professional Internship in Food Safety internship
related to production (3)
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)
FS 498 – Professional Internship in Food safety related to
facilities (3)
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)
DRAFT Baccalaureate Program of Study
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SPRING SEMESTER
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)
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)
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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)
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Arts & Humanities: Philosophy (3)
CSUMB: US History requirement (3)
FS 450 – Food Defense, Food Security, Agroterrorism (3)
FS 460 – Recall and Withdrawal (4)
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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)
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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)
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NEW CLASSES TO BE DEVELOPED
1. ABT 77 – Data Analysis & Presentation (3)
a. Curriculum to be developed
b. Talk to David Mancera, Steven Triano
2. FS 101- Introduction to Food Safety (3)
a. Expansion of existing ABT 131
3. FS 130 Introduction to Food Microbiology – (5) with lab
a. Ann Wright
b. Also talk to Dr. Pernendu Vasavada – emeritus University of Wisconsin River Falls; curriculum already developed and he would
love to adjunct teach
4. FS 135 - Environmental Microbiology (4) with lab
a. Ann Wright
b. Also talk to Dr. Pernendu Vasavada – emeritus University of Wisconsin River Falls; curriculum already developed and he would
love to adjunct teach
5. FS201 – Food Safety: Fruit & Vegetable Production (3)
a. Expansion of ABT132
6. FS 260 - HACCP Training and Certification – Hazard Analysis & Critical Control Points (meets International HACCP Alliance) (3)
a. Industry curriculum already available
b. Susan has contact
c. Can be run for credit as well as an industry workshop
d. Could be run as a one week intensive
7. FS 301 – Food Safety: Fruit and Vegetable Facilities (3)
a. Expansion of existing ABT132
8. FS 301- Cleaning and Sanitation – Facilities (3)
a. Curriculum nearly available through industry
b. Susan has contact
9. FS 311- Sampling & Monitoring (3)
a. Curriculum nearly available through industry
b. Susan has contact
10. FS 322 - Internal Auditing (3)
a. Industry curriculum already available
b. Susan has contact
11. FS 401 FS – Lean Manufacturing & Risk Assessments (3)
a. Industry curriculum already available
b. Susan has contact
12. FS 450 – Food Defense, Food Security, Agroterrorism (3)
a. Industry curriculum already available through UCDavis Western Center for Food Safety and Security / US Department of
Homeland Security
b. Susan has contact
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13. FS 460 – Recall and Withdrawal (4)
a. Industry curriculum already available
b. Susan has contacts
c. Can be run for credit as well as an industry workshop
d. Could be run as a one week intensive (but would be more interesting for students to do semester long project with crisis
communication plan)
14. FS 398 - Professional Internship in Food safety internship related to production (3)
a. 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.
15. FS 498 – Professional Internship in Food safety related to facilities (3)
a. 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.
16. FS 499 – Senior Project (3)
a. Concept already available through Cal Poly
b. 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:
 a design or construction experience,
 an experiment,
 a self-guided study or research project,
 a presentation,
 a report based on internship, co-op, or service learning experience,
 a public portfolio display or performance.
c. 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.
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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
a. 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.)
2. HCOM 214 Interpersonal Communication and Conflict (4) English – critical thinking
a. 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.
3. ENSTU 298S Disease and Community (6) – lower division service learning
a. 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.
4. ENSTU387 Water Resource Access, Law, and Politics (prereq of geology 260 an A1) – Social Science
a. Need to talk about Geology 260 prerequisite
b. 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.
5. PH 447 Food Policy Culture & Health (4) - upper division Arts & Humanities
a. 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.
6. US History requirement Select from CSUMB courses - upper division social science
a. 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
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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:
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COM1 – Introduction to Public Speaking (3)
(or other A1 option: COM 1, 3, 5, 20)
ENG 1A (or 1B) – College Composition and Reading (3)
HCOM 214 Interpersonal Communication and Conflict (4)
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CHEM 22 - Chemistry (4) with lab
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
MAT 13 Elementary Statistics (5)
ABT77 – Data Analysis and Presentation (3) with lab
ABT 57 Agriculture Computer Applications (3)
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Arts & Humanities: Literature (3) – student choice
Arts & Humanities: Philosophy (3) – student choice
Fine Arts – student choice (3)
PH 447 Food Policy Culture & Health (4)
A2: WRITTEN COMMUNICATION:
A3: CRITICAL THINKING, REASONING, ARGUMENTATION AND
WRITING:
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
 B2: LIFE SCIENCE
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B3: MATHEMATICS / QUANTITATIVE REASONING (Grade “C” or
better required)
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
 C2: PHILOSOPHY
 C3: FINE AND PERFORMING ARTS
 C4: ARTS & UMANITIES UPPER-DIVISION ELECTIVE (cannot be
from student’s major department)
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
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D1 ANTRHOPOLOGY AND ARCHEOLOGY
D2 ECONOMICS
D3 ETHNIC STUDIES
D4 GENDER STUDIES
D5 GEOGRAPHY
D6 HISTORY
D7 INTERDISCIPLINARY SOCIAL OR BEHAVIORAL SCIENCE
D8 POLITICAL SCIENCE, GOVERNMENT AND LEGAL
INSTITUTIONS
 D9 PSYCHOLOGY
 D10 SOCIOLOGY AND CRIMINOLOGY
 D11 POLITICAL ECONOMY
 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 …
AREA F:
TECHNOLOGY UPPER DIVISION ELECTIVE (CAL POLY)
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
2. US History
SERVICE LEARNING
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ABT 54 - Agricultural Marketing (3)
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FS 401 FS – Lean Manufacturing & Risk Assessments (3)
ENSTU387 Water Resource Access, Law, and Politics (3)
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ABT 58 - Agricultural Laws and Regulations (3)
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Health and Well Being (3) –student choice
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FS 450 – Food Defense, Food Security, Agroterrorism (3
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Constitution requirement (3) – students choose
US History requirement Select from CSUMB courses (3) –
students choose
Lower Division Service Learning (6) – CSUMB - ENSTU 298S
Disease and Community
Service Learning Upper Division – CSUMB Business 300S
Business Ethics in Action (4)
FS398 - Professional Internship in Food Safety internship related
to production (3)
FS 498 – Professional Internship in Food safety related to
facilities
FS 499 – Senior Project (3)
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INTERNSHIP
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SENIOR PROJECT
DRAFT Baccalaureate Program of Study
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Questions:
1. ENSTU387 Water Resource Access, Law, and Politics has a prerequisite of Geology 260.
 Will Soils class be acceptable as prerequisite? If yes, good.
 If no, then need to consider a geology class instead of soils.
 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.
2. Is Hartnell ready to adopt Service Learning as an integral part of degree program and college philosophy?
3. Is Hartnell ready to adopt Senior Project as an integral part of degree program and college philosophy?
4. Does enrollment in CSUMB affect full time status for financial aid at Hartnell?
5. 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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