BT 130 - Facility Operations in Food and Beverage

Credit Hours: 3

Provision of the actual necessary processes and procedures for manufacturing of food, including systems operations through product packaging. Time is also spent on reasoning for and application of production efficiencies and schedules, plus specific safety rules necessary in manufacturing facilities. Finally, this course will provide for actual visits to different area production facilities to encourage experience with actual operations along with facilities and equipment in an atmosphere suitable for answering questions.

Course Outcomes
Upon completion of this course, the student will be able to:

define and demonstrate an understanding of equipment operations of food processing;
perform basic calculations of batch processing with the Peterson Square;
demonstrate a thorough understanding of food preservation, safety and shelf life;
demonstrate professional behavior through working both independently and in groups to solve problems and perform analysis; and
organize laboratory work areas and tasks in such a way as to accomplish laboratory assignments.

Prerequisites: BT 101, BT 105,BT 108
S (N)