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Tentative Course Outline:
Wk. 1 – Marketing & Consumer Issues
Wk. 2 – Product Biology
Wk. 3 – Student led discussion
Wk. 4 – Product Quality
Wk. 5 – Product Preparation
Wk. 6 – Student led discussion
Wk. 7 – Temperature Management
Wk. 8 – Microbiology & Sanitation
Wk. 9 – Student led discussion
Wk. 10 - Modified Atmospheres and Packaging
Wk. 11 – Tour local grocery store
Wk. 12 – Student led discussion
Wk. 13 – District Health Services speaker
Wk. 14 – Specific Fresh-cut Product Information
Wk. 15 – Student led discussion
Wk. 16 – Review and Final Exam
General Education Goals:
Not Applicable
Relationship to Campus Theme:
This course is part of our Sustainable Vegetable Production program and it addresses
the campus theme of Nature, Technology and Beyond by learning about our natural
resources and how best to utilize each resource. The latest technology is discussed
and demonstrated.
Classroom Policies:
1. Cell phones, iPods and related technology are prohibited in the classroom at
all times. It is recommended that you do not bring your cell phone into the
classroom or, at the very least, turn it off.
2. Food and beverages are permitted in accordance with IVN classroom policy.
3. Be respectful of other students, instructors and guests.
Student Email Policy:
Dakota College at Bottineau is increasingly dependent upon email as an official form of
communication. A student’s campus-assigned email address will be the only one recognized by
the campus for official mailings. The liability for missing or not acting upon important information
conveyed via campus email rests with the student.
Academic Integrity:
All students are expected to adhere to the highest standards of academic integrity.
Dishonesty in the classroom or laboratory and with assignments, quizzes and exams is
a serious offense and is subject to disciplinary action by the instructor and college
administration. For more information, refer to the student handbook.