MATC 2025-26 Catalog

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

manufacturing and health will be examined. The course also provides a brief introduction to the different career opportunities within the food

FOTE-124 Credits: 3 EDU: Supporting Students With Disabilities Students identify research-based interventions for learners in categories defined by the Individuals with Disabilities Education Act (IDEA). Students interpret Individualized Educational Programs and examine special education-related services available for learners. Students collect data to document student behavior and academic performance and recommend program adaptations and accommodations for students with disabilities while applying the concepts of least restrictive environment and inclusion. FOTE-129 Credits: 3 EDU: Practicum 1 Students apply the skills learned in previous program courses in a school setting while under the supervision of a Department of Public Instruction certified teacher. Students support learners while demonstrating professionalism. Students begin the reflective process. FOTE-131 Credits: 3 EDU: Practicum 2 Students apply the skills learned in previous program courses in a school setting while under the supervision of a Department of Public Instruction certified teacher. Students support learners while demonstrating professionalism. Students apply job search skills. FSTEC – Food Science Technician (Department 623) FSTEC-101 Credits: 4 Food Quality Management In this course, hazard analysis and risk-based preventative controls are explored at all stages of food production. The Food Safety Modernization Act (FSMA) is examined for manufacturing, packaging and distribution. FSMA, including preparation, planning, and system design, and materials and tools useful to successful implementation are presented. Results in Certified Food Safety Manager Certification. FSTEC-103 Credits: 2 Manufacturing Processes and Lab Science In this course, the principles of food processing are examined. The stages and unit operations for manufacturing different categories of food products are analyzed. The application of essential food processing principles is explored, including composition analysis in the laboratory and food product labeling. FSTEC-190 Credits: 3 Food Science In this course, students examine types of processed foods available to consumers and the processes and scientific principles utilized to make those foods. The food science and technology industry will be studied to understand food processing, food safety, advertising quality and marketing of processed foods. The relationship between food, additives,

FUNERL-110

Credits: 2

Introduction to Funeral Service This course begins with an orientation to funeral service and the value of a funeral. A comprehensive survey of history of funeral service is studied, then correlated to influences on contemporary funeral principles and practices. Also studied is the topic of ethics, emphasizing ethical standards and professional conduct essential in the funeral profession, along with personal ethics of a funeral director. Prerequisite(s): Must be admitted to the Funeral Service program (10-528-1). FUNERL-112 Credits: 3 Laws, Rules and Regulations of Funeral Service This course examines the legal responsibilities, duties, rights and liabilities of the funeral director and funeral establishment. Topics include federal, state, and local laws and regulations as they relate to funeral practices, human remains, final disposition, cemeteries, crematories, shipping remains and public health. Also studied are torts pertaining to funeral service, contracts, wills, probate and preneed funeral arrangements. Prerequisite(s): Must be admitted to the Funeral Service program (10-528-1). FUNERL-114 Credits: 2 Pathology of Funeral Service General disease processes, specific diseases and causative factors are presented. Clinical features are correlated with pathologic changes, and necropsies are discussed. Particular emphasis is placed on diseases that tend to create embalming problems and situations with medicolegal implications. Prerequisite(s): Must be admitted to the Funeral Service program (10-528-1). FUNERL-116 Credits: 4 Funeral Service Practices This course focuses on duties, responsibilities and expectations of the funeral director relating to funeralization, from the first notification of death through final disposition of the deceased. This includes procedures for various religious customs as practiced in the U.S., along with secular, military and fraternal funeral practices. Creating a meaningful and personalized funeral is also emphasized. Prerequisite(s): Must be admitted to the Funeral Service program (10 528-1). FUNERL-118 Credits: 3 Funeral Service Management Basic principles of business and management are covered, then applied to funeral establishments and operations. All areas of small-business management are studied, including considerations of starting, buying and managing a funeral home. Also included is a detailed study of funeral home merchandise, including caskets, outer burial containers, cremation products, focusing on construction, merchandising and presentation. Prerequisite(s): Must be admitted to the Funeral Service program (10-528-1).

industry. FSTEC-191

Credits: 3

Food Science Nutrition In this course, students examine human nutrition through the lens of a food scientist. It is designed for students entering the food and/or beverage industry. The course provides practical, scientifically based nutritional information and allows students to answer questions related to human nutrition. It provides a basic introduction to digestion, metabolism, macronutrients and micronutrients, and proper nutrition throughout various life stages. The course also relates human nutrition to food production. FUNERL – Funeral Service (Department 528) FUNERL-104 Credits: 2 Funeral Service Field Experience I Students currently enrolled in Semester 1 of the Funeral Service program are required to take part in the “day-to-day” funeral activities at a participating funeral home establishment for a total of eight hours per week to gain hands-on experience in all facets of funeral directing. Required tasks include embalming under the supervision of a licensed funeral director, cosmetizing, observing arrangement conferences, assisting with conducting services and any other related tasks in funeral service. Report submissions will be required of students throughout the term of the class documenting their tasks and progress. Prerequisite(s): Must be admitted to the Funeral Service program (10-528-1). FUNERL-105 Credits: 2 Funeral Service Field Experience II Students currently enrolled in Semester 2 of the Funeral Service program are required to take part in the “day-to-day” funeral activities at a participating funeral home establishment for a total of eight hours per week to gain hands-on experience in all facets of funeral directing. Required tasks include embalming under the supervision of a licensed funeral director, cosmetizing, observing arrangement conferences, assisting with conducting services and any other related tasks in funeral service. Report submissions will be required of students throughout the term of the class documenting their tasks and progress. Prerequisite(s): Must be admitted to the Funeral Service program (10-528-1). FUNERL-106 Credits: 3 Thanatochemistry Offers an in-depth study of the basic principles of chemistry as they relate to funeral service. Emphasis is on the chemical principles and precautions involved in preservation and disinfection of the dead human body. Discussion includes aspects of general chemistry, organic chemistry and biochemistry. Prerequisite(s): Must be admitted to the Funeral Service program (10-528-1).

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