|
Year(1)
|
|
Fall Semester
|
Spring Semester
|
|
Code
|
Course Title
|
Cr. Hrs.
|
Prerequisite
|
Code
|
Course Title
|
Cr. Hrs
|
Prerequisite
|
|
EN-106
|
Reading Comprehension and Writing
|
3(3-0)
|
|
IS-135
|
Computer Applications
|
3(2-1)
|
|
|
POL-101
|
Pakistan Studies
|
3(3-0)
|
|
EN-125
|
Composition and Communication
|
3(3-0)
|
|
|
QM-120
|
Statistics I
|
3(3-0)
|
|
QM-215
|
Statistics II
|
3(3-0)
|
Statistics I
|
|
FQ-100
|
General Biology
|
3(3-0)
|
|
FST-2102
|
Food Microbiology
|
3(2-1)
|
Food Safety and Hygiene
|
|
FST-1102
|
Introduction to Food Science and Technology
|
3(2-1)
|
|
QM-110
|
Mathematics
|
3(3-0)
|
Statistics I
|
|
FST-1107
|
Food Safety and Hygiene
|
3(3-0)
|
|
FQ-101
|
Pre-requisite Programs in Food Safety and Quality
|
3(3-0)
|
Food Safety and Hygiene
|
|
Semester Credit Hours
|
18 (17-1)
|
|
Semester Credit Hours
|
18 (16-2)
|
|
|
Year(2)
|
|
Fall Semester
|
Spring Semester
|
|
Code
|
Course Title
|
Cr. Hrs.
|
Prerequisite
|
Code
|
Course Title
|
Cr. Hrs
|
Prerequisite
|
|
EN-223
|
Communication Skills
|
3(3-0)
|
Composition and Communication
|
FST-2106
|
Food Analysis and Instrumentation
|
3(1-2)
|
Food Chemistry
|
|
FST-2101
|
Food Chemistry
|
3(3-0)
|
Introduction to Food Science and Technology
|
FQ-201
|
Introduction to Food Quality Systems
|
3(3-0)
|
|
|
ISL-101
|
Islamic Studies
|
3(3-0)
|
|
FQ-203
|
Introduction to Food Supply Chain
|
3(3-0)
|
Food Safety and Hygiene
|
|
SD-110
|
Life and Learning
|
3(3-0)
|
|
FQ-202
|
Food Safety Management Systems
|
3(3-0)
|
Pre-requisite Programs in Food Safety and Quality
|
|
FST-1106
|
Food Processing and Preservation
|
3(2-1)
|
Introduction to Food Science and Technology
|
FQ-204
|
Introduction to Food Retail
|
3(3-0)
|
Food Processing and Preservation
|
|
|
|
|
|
FST-3102
|
Food Packaging
|
3(2-1)
|
Food Processing and Preservation
|
|
Semester Credit Hours
|
15 (14-1)
|
|
Semester Credit Hours
|
18 (15-3)
|
|
|
Year(3)
|
|
Fall Semester
|
Spring Semester
|
|
Code
|
Course Title
|
Cr. Hrs.
|
Prerequisite
|
Code
|
Course Title
|
Cr. Hrs
|
Prerequisite
|
|
FQ-301
|
Occupational and Health Safety Systems
|
3(3-0)
|
Food Safety Management Systems
|
FQ-306
|
Introduction to Food Labelling
|
3(3-0)
|
Food Packaging
|
|
FQ-302
|
Audit and Inspection Techniques
|
3(3-0)
|
|
MG-232
|
Human Resource Management
|
3(3-0)
|
|
|
FST-4101
|
Food Laws and Regulations
|
3(3-0)
|
Food Safety Management Systems
|
FST-2104
|
Post-Harvest Technology
|
3(2-1)
|
Food Processing and Preservation
|
|
FQ-303
|
Integrated Pest Management
|
3(3-0)
|
|
FQ-307
|
Food Toxins and Allergens
|
3(3-0)
|
|
|
FQ-304
|
Food Waste Management
|
3(2-1)
|
Food Safety Management Systems
|
FQ-308
|
Introduction to Logistics Management
|
3(3-0)
|
Introduction to Food Retail
|
|
FQ-305
|
Risk Assessment and Control Plans
|
3(3-0)
|
Food Safety Management Systems
|
MG-365
|
Entrepreneurship
|
3(3-0)
|
Introduction to Food Retail
|
|
SD-100
|
English Immersion
|
(0-0)
|
|
SD-101
|
21st Century Skills
|
0(0-0)
|
|
|
Semester Credit Hours
|
18 (17-1)
|
|
Semester Credit Hours
|
18 (17-1)
|
|
|
Year(4)
|
|
Fall Semester
|
Spring Semester
|
|
Code
|
Course Title
|
Cr. Hrs.
|
Prerequisite
|
Code
|
Course Title
|
Cr. Hrs
|
Prerequisite
|
|
FST-3112
|
Food Plant Layout and Sanitation
|
3(3-0)
|
Food Processing and Preservation
|
FST-4107
|
Research Project and Scientific Writing
|
3(3-0)
|
|
|
FQ-401
|
Halal and Ethnic Food Management
|
3(3-0)
|
Food Safety Management Systems
|
FST-4108
|
Research Project
OR
Internship
|
6(0-6)
|
|
|
FQ-402
|
Introduction to Food Fraud Mitigation
|
3(3-0)
|
Food Laws and Regulations
|
|
|
|
|
|
FQ-403
|
Global Good Agricultural Practices
|
3(3-0)
|
Risk Assessment and Control Plans
|
|
|
|
|
|
FQ-404
|
Consumer Preferences and Perception
|
3(3-0)
|
|
|
|
|
|
|
MK-210
|
Principles of Marketing
|
3(3-0)
|
Entrepreneurship
|
|
|
|
|
|
Semester Credit Hours
|
18 (18-0)
|
|
Semester Credit Hours
|
9 (3-6)
|
|