INFOFACTS - FS 354 601 SPRG 2009

SPRG 2009

Food Sanitation
FS 354 - 601 INTERNET
Prerequisites:	FS/ANS/PO 350 or equivalent HACCP industry experience, or permission of instructor
Credit Hours:	3. credit(s)
Corequisites:	None.
Required Lab:	None.
Restrictions:	CLAS SP
	Restrictions may be on all or some of the seats. For information visit: http://distance.ncsu.edu/registration/restrictions.html

Instructor:	Dr. David P. Green
Address:	Campus Box 7624 c/o CMAST, 303 College Circle, Morehead City, NC 28557
E-mail:	dpg@ncsu.edu
Phone:	252-222-6304
Fax:	252-222-6335

Course Description: Discussion of hygienic practices, requirements for sanitation programs, and modern sanitation practices in food processing facilities. At the end of this course, students will have the knowledge to develop and maintain a sanitation program.

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 and the text book. Communication between the instructor and students is typically through e-mail or phone. Students are welcome to schedule individual or group conferences with the instructor during the semester.

Students may take exams at the DE Testing Center on Centennial Campus. Students that live more than 50 miles from campus, may arrange to have their exams proctored at their location, contact the DE Testing Center for additional information.

Other Attendance Requirements : None.

Course Requirements: This course is self-directed. It will require students to take responsibility for course outcomes. Students must be committed to learn to use the technology required to participate in a world wide web course. This includes using e-mail, participating in forum discussion groups, and cutting and pasting between email, the web, and word processing software. GRADING: Assignments-25%, Midterm exam-25%, Final exam-25%, On-line quizzes-15%, Discussions-10%.

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

Course Materials:

Required textbook: Principles of Food Sanitation (hardcover) by Norman G. Marriott & Robert B. Gravani; 5th Edition; 2006; editor is Springer; ISBN# 0387250255.

Supplemental material will be included in the course from various other sanitation texts and various food and food processing trade magazines. These materials are not required, but may be used to help in assignments or increase subject matter content.

Miscellaneous Information: The instructor will distribute the syllabus to all registered students.


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.