INFOFACTS - FS 352 601 SPRG 2009

SPRG 2009

Introduction to Microbiological Food Safety Hazards
FS 352 - 601 INTERNET
Prerequisites:	None.
Credit Hours:	3. credit(s)
Corequisites:	None.
Required Lab:	None.
Restrictions:	NONE
	Restrictions may be on all or some of the seats. For information visit: http://distance.ncsu.edu/registration/restrictions.html

Instructor:	Donn Ward
Address:	Box 7624
E-mail:	joanna_foegeding@ncsu.edu
Phone:	919-513-2090
Fax:	919-515-7124

Course Description: This is a web-based topics-oriented course addressing fundamental microbiology concepts and food safety. The course is designed to provide you with the background necessary to understand how pathogens cause disease, how food borne illness is transmitted and how it can be controlled. This course also provides up-to-date information in current "hot topics" in food microbiology, including food safety regulations and emerging food safety issues.

Course Informational Video :	None.
Primary Delivery Format :	Internet
Course Website :	http://vista.ncsu.edu ** Access to the website may be restricted to registered students or not available until the start of the semester.
Learning Management System :	Vista
Additional Technology Requirements :	Unity E-mail (http://webmail.ncsu.edu)
Lab Information :	None.

NCSU Campus Visits : All course materials can be accessed via the Internet. Communication between instructor and students is typically through e-mail or phone. Students are welcome to schedule individual conferences with the instructor during the semester.

Other Attendance Requirements : For more information about the online Food Science courses in Food Safety, please visit our Food Safety Certification Program Website at: http://www.foodsafetytraining.info

Course Requirements: Students are required to complete each lesson as it is presented on the Web. Students must successfully complete all lessons, quizzes and assignments to receive credit for the course. Grading: Lesson quizzes are 20% of the grade, two (2) class assignments are 40% of the grade, the mid-term exam and Final exam are 20% each.

Course Materials: None required.

Miscellaneous Information: For more information, please visit the course syllabus at: http://www.ces.ncsu.edu/depts/foodsci/distance/micro/syllabus.htm


Tuition & Fees: The Tuition and Fees for Distance Education classes (section 601 and above) are calculated on a per credit hour basis and are not included as a part of on-campus tuition and fees. The fees paid by Distance Education students allow them to have full access to D.H. Hill Libraries, Math Labs, and Unity Computer Labs. Services such as the Student Health Center and the NC State Gymnasium are NOT available. For complete Tuition and Fees information please visit: http://distance.ncsu.edu/tuition/

For registration information, please visit: http://distance.ncsu.edu/registration/ or call 919-515-9030 or toll-free 866-467-8283.