Food and Nutritional Sciences
FOSC 301 - SLO # 4

Intended Outcome: students will demonstrate their knowledge of new technologies applied in the food industry through effective problem solving skills.

Related Course Objectives:

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Assessment Measures and Techniques: FOSC 301 students will complete a group project in which they must solve at least one complex problem. Faculty will use an assessment rubric developed by the program assessment committee to evaluate students’ problem solving skills.

Assessment Criteria: the average rating of student achievement in each performance area will be 3 or higher on a scale of 1-4.