I. General Information
1. Course Title:
Post Harvest Processing of Specialty Crops
2. Course Prefix & Number:
SCMT 1232
3. Course Credits and Contact Hours:
Credits: 1
Lecture Hours: 1
4. Course Description:
In this course, students will learn the steps involved in proper handling of harvested fruits and vegetables for processing or long term storage. Students will learn the proper time to harvest products and identify equipment needed to store or process produce.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
SCMT 1232 - Post Harvest Processing of Specialty Crops
There are no prerequisites for this course.
9. Co-requisite Courses:
SCMT 1232 - Post Harvest Processing of Specialty Crops
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
III. Course Purpose
Program-Applicable Courses – This course is required for the following program(s):
Specialty Crops Management, Diploma
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate oral communication skills |
Describe procedures commonly used to minimize post harvest disorders |
| Utilize appropriate technology |
Select the proper equipment to process and store fruits and vegetables |
| Apply ethical principles in decision-making |
List and describe the importance of key processing steps in minimizing food born illnesses |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Describe proper preparation of crop prior to processing
- Explain temperature requirements prior to and during processing
- Give examples of quality criteria for evaluating finished product
- Construct the key steps involved in processing for extended storage
- Identify steps involved in having a processing facility approved by state health regulators
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Preparation of crop prior to processing
- Identify varieties of each crop best suited for processing
- Identify proper maturity stage of crop for processing
- Identify proper maturity stage for long term storage
- Processing using culls
- Processing using varieties specifically grown for processing
- Long term storage
- Field heat
- Washing tanks
- Coolers
- Forced air cooling systems
- Modified atmosphere containers
- Key steps involved in processing
- Describe proper temperature requirements during processing
- Proper temperatures for long term storage according to variety and crop
- Quality criteria for evaluating finished product
- Potential food safety issues
- State health regulations
- Small scale processing
- Threshold for large scale processing
I. General Information
1. Course Title:
Post Harvest Processing of Specialty Crops
2. Course Prefix & Number:
SCMT 1232
3. Course Credits and Contact Hours:
Credits: 1
Lecture Hours: 1
4. Course Description:
In this course, students will learn the steps involved in proper handling of harvested fruits and vegetables for processing or long term storage. Students will learn the proper time to harvest products and identify equipment needed to store or process produce.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
SCMT 1232 - Post Harvest Processing of Specialty Crops
There are no prerequisites for this course.
9. Co-requisite Courses:
SCMT 1232 - Post Harvest Processing of Specialty Crops
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
III. Course Purpose
1. Program-Applicable Courses – This course is required for the following program(s):
Specialty Crops Management, Diploma
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate oral communication skills |
Describe procedures commonly used to minimize post harvest disorders |
| Utilize appropriate technology |
Select the proper equipment to process and store fruits and vegetables |
| Apply ethical principles in decision-making |
List and describe the importance of key processing steps in minimizing food born illnesses |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Describe proper preparation of crop prior to processing
- Explain temperature requirements prior to and during processing
- Give examples of quality criteria for evaluating finished product
- Construct the key steps involved in processing for extended storage
- Identify steps involved in having a processing facility approved by state health regulators
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Preparation of crop prior to processing
- Identify varieties of each crop best suited for processing
- Identify proper maturity stage of crop for processing
- Identify proper maturity stage for long term storage
- Processing using culls
- Processing using varieties specifically grown for processing
- Long term storage
- Field heat
- Washing tanks
- Coolers
- Forced air cooling systems
- Modified atmosphere containers
- Key steps involved in processing
- Describe proper temperature requirements during processing
- Proper temperatures for long term storage according to variety and crop
- Quality criteria for evaluating finished product
- Potential food safety issues
- State health regulations
- Small scale processing
- Threshold for large scale processing