Preparing Your Course for QM Certification:

Internal Course Review as the First Step

NUFD 9: Food Safety and Sanitation

Course Description

This course introduces food safety principles and application, discusses microbiology of food safety, infection control, and safety issues, examines laws and regulations related to consumer and foodservice operations, and prepares for the national foodservice sanitation certification examination (a.k a. ServSafe Food Protection Manager Certificate). It is a 3 unit fully asynchronous online course with lectures. NUFD 9 is an entry-level lower division required course for students who are in B.S. Nutrition and Food, Minor in Nutrition and Food, B.S. FACE Education and an elective course for B.S. in Hospitality and Tourism Management.

Motivation for Preparing My Course for Quality Matters Internal Review

In recent years, NUFD 9 has become a service course for other majors and a required course for our new Minor in NUFD. The program identified and encouraged the need for its fully online course option for NUFD 9. I have worked on making my online section accessible and interactive for students’ effective learning. Through QM certification, I like to make sure my course, online and in-person, meet various and diverse students’ learning equitability.

Highlighted QM Essential Standards Addressed in Course

--The course objectives were revised and updated, reflecting the new accreditation standards and the course content. I revamped the course objectives considering the concept of alignment (SRS 2.2, 3.1, 4.1, 5.1, and 6.1), in order to meet SRS 2.1: The course learning objectives, or course/program competencies, describe outcomes that are measurable.

--Based on the revised course objectives, I have worked on updating and adjusting the alignment between the course-level objectives and the rest components including module objectives and learning activities. I have added a course map in order to meet SRS 2.4: The relationship between learning objectives or competencies and learning activities is clearly stated.

--I provided students with a clear and complete description of the criteria when the assignment was released. I have developed rubrics for all assignments in order to meet SRS 3.3: Specific and descriptive criteria are provided for the evaluation of learners’ work, and their connection to the course grading policy is clearly explained.

Evidence of QM Standards

Examples of QM standards
Image 1 The course objectives and competencies (requiring two certificates) are present and measurable. The full numbered course objectives are available within the Get Started Module.	Image 2 A course map and a numbering system were used in the course. The course map shows how the course objectives are articulated with the module objectives and connected to the learning activities. In my course, all course activities are learning objectives.	Image 3 Grading Rubrics are available for a discussion board, food allergen certificate assignment, and reflection assignment. Rubrics are available at the time the Assignment is released. Rubric composes of evaluation criteria and point values.

Plan for Pathway toward QM Certification

I am planning to submit my course for internal review by October 2022. I have several areas to improve and update before submission. Because of the revised course objectives, I have to work on aligning the rest of the course components (module objectives, learning activities, learning materials, assessment, and tools) with the COs and update the course map over the summer. In addition, I will need to update the academic resources and add the statements explaining the relationships among learning activities with learning objectives on module pages and the syllabus, along with the grading policy. When support is needed, I will seek help. After my update by the end of summer, it would be nice for someone to check my work of alignment (2.1, 2.2, 2.4, 3.1, 5.1, and 6.1).

Faculty Bio
	I am Seunghee "Skyler" Wie, a Professor in Nutrition and Food Program, Department of Family and Consumer Sciences. I have been a faculty at Sac State since 2001, teaching food safety and sanitation, principles of food preparation, and foodservice management. I am also a registered instructor for the ServSafe® Food Protection Manager Certification Course, recognized by the National Restaurant Association Education Foundation. I have experience with delivering courses in multiple digital pedagogies: hybrid, fully synchronous online, and fully asynchronous online. These various pedagogical combination has constantly required me to adopt various tools and technologies over the years.