LER.me

Make All Learning Count.

Get Connected

  • What is a LER?
  • FAQs (opens in new tab)
  • Partner with Us
  • Visit EBSCOed (opens in new tab)

View our Policies

  • Accessibility (opens in new tab)
  • Standards (opens in new tab)
  • Terms of Use (opens in new tab)
  • Privacy Policy (opens in new tab)
  • Opt out (opens in new tab)

Get the app

Get it on Google PlayDownload on the App Store

© 2026 All rights reserved.

Powered by EBSCOed

Skip to main contentSkip to footer
  • Live Data
My LER
My LER
  1. Programs
  3. Food Production

Food Production

Massasoit Community College

CertificateAcademic

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

Completion of the coursework for the first two semesters of this program provides the students with a College-approved certificate indicating that the student has been provided with the background necessary to establish and maintain sanitation standards for food service operations under the National Certification guidelines, as well as assist in the day-to-day kitchen operation of any institution.

Format

In-Person

Loading Skills & Competencies
Program Pathways

Credentials this program stacks toward

No program pathways.

Loading What You'll Learn
Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Visit Program Website
Locations

Where this program is offered

  • Massachusetts

    Massachusetts

Loading Student Outcomes
Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 19-4013.00

Skills

Reading ComprehensionWritingSpeakingActive ListeningScienceCritical ThinkingQuality Control AnalysisMonitoring

Knowledge

Food ProductionProduction and ProcessingChemistryEnglish LanguageComputers and Electronics

Abilities

Near VisionOral ComprehensionWritten ComprehensionOral ExpressionWritten ExpressionDeductive ReasoningInductive ReasoningProblem SensitivityVisual Color DiscriminationSpeech Recognition

Tasks

  • Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples wi
  • Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dim
  • Maintain records of testing results or other documents as required by state or other governing agenc

Technology

Object or component oriented development softwareWeb platform development softwareData base user interface and query softwareGraphical user interface development softwareGraphics or photo imaging software

Tools

Agar platesAnaerobic jarsBenchtop centrifugesBioluminometersBoiling water bathsBunsen burnersCalorimetersColony countersColor testing equipmentCompound binocular light microscopesDesktop computersDessicatorsDistilling equipmentDropping pipettesDry bulb thermometers

Work Values

SupportRelationshipsAchievementIndependenceWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium19-4013.00Food Science Technicianstitle_inference———
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Flavor and aroma profiling — conduct independent sensory evaluations of food and beverage samples, documenting deviations from flavor specifications and escalating out-of-spec results to quality supervisors.
  • Container integrity testing — independently operate measurement instruments to assess hardness, strength, and dimensional tolerance of packaging materials and record findings without direct oversight.
  • Regulatory recordkeeping — maintain organized, accurate testing logs and compliance documents required by state and federal governing agencies, applying agency-specific formatting standards.
  • Temperature control management — monitor, adjust, and document product temperatures across multiple production lines using automated sensors and control software in a processing plant.
  • Test result classification — analyze multi-variable test data, apply deductive reasoning to classify product batches against specification standards, and flag borderline results for supervisory review.
  • Microscopic examination — routinely examine chemical and biological samples to identify cell structures, detect microbial contamination, and note extraneous material with growing independence in a food laboratory.
  • Equipment calibration and maintenance — perform scheduled inspection, calibration, and minor repair of laboratory instruments to maintain measurement accuracy across routine testing workflows.
  • Technical report preparation — compile test results into structured graphs, charts, and written reports using spreadsheet and office suite software for distribution to quality assurance teams.
  • Quality control analysis — apply quality control principles to identify recurring testing anomalies, trace potential sources of variance, and communicate findings clearly to production staff.
  • Time and task coordination — manage daily testing schedules across concurrent sample sets, prioritizing tasks to meet production deadlines in a fast-paced food science environment.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
79%
Placement Rate
59%