Esthetics (Hybrid) | Oxford Academy of Hair Design Inc

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 19-1012.00

Skills

Critical ThinkingActive LearningReading ComprehensionActive ListeningWritingSpeakingComplex Problem SolvingJudgment and Decision Making

Knowledge

Production and ProcessingFood ProductionChemistryEnglish LanguageMathematics

Abilities

Problem SensitivityOral ComprehensionWritten ComprehensionOral ExpressionWritten ExpressionDeductive ReasoningInductive ReasoningInformation OrderingCategory FlexibilityNear Vision

Tasks

Inspect food processing areas to ensure compliance with government regulations and standards for san
Check raw ingredients for maturity or stability for processing, and finished products for safety, qu
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nut
Test processing equipment to ensure products are produced according to specifications.

Technology

Analytical or scientific softwareSales and marketing softwareWeb platform development softwareData base user interface and query softwareSpreadsheet software

Tools

Air sampling systemsAmino acid analyzersAmylographsAnaerobic growth chambersAnalytical balancesAtomic absorption AA spectrometersAutomatic dilutersAutosamplersBacterial identification systemsBatch fryersBenchtop nephelometersBiological safety cabinetsBioreactorsBlast freezersCarbon dioxide CO2 laboratory incubators

Work Values

AchievementSupportRecognitionWorking ConditionsRelationshipsIndependence

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium19-1012.00	Food Scientists and Technologists	title_inference	—	—	—

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

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

Food processing facilities — conduct independent compliance inspections for sanitation, safety, and waste management against government and company standards.
Raw material and finished product quality — assess nutritional value, safety, and stability using analytical instruments and established test protocols with minimal oversight.
Product improvement studies — design and execute structured experiments to evaluate changes in flavor, color, and texture within familiar product categories.
Food production data — analyze using database query and spreadsheet software to identify trends in quality control results across multiple production runs.
Scientific and regulatory literature — monitor on a recurring basis and synthesize relevant updates into team briefings and process adjustment recommendations.
Draft food standards and sanitation specifications — develop for review by senior scientists, incorporating regulatory requirements and plant operational constraints.
Sensory and nutritional testing — apply multi-attribute evaluation methods to new product prototypes and document adherence to industry and government standards.
Process engineers and plant operators — collaborate routinely to troubleshoot product development challenges and implement corrective actions on the production floor.
Food composition and storage research — conduct controlled studies on structural and chemical changes during processing and summarize findings in written technical reports.
Quality control analysis — apply statistical methods to inspection and test data to detect deviations and recommend process improvements within a food manufacturing environment.

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.