Technology — Food Distribution Core Classes Credits Dist. Educ. 114 4 Dist. Educ. 116 3 Dist. Educ. 120 5 Dist. Educ. 160 3 Dist. Educ. 238 3 Dist. Educ. 244 5 Dist. Educ. 256 5 Dist. Educ. 189 (Arranged 6-9 credits) * Optional Classes Credits Dist. Educ. 140 3 Dist. Educ. 218 3 Dist. Educ. 236 3 Dist. Educ. 250 5 *The optional classes may be substituted for core classes by acquiring approval from the department head. Family Life Requirements Core Classes Credits Family Life 120 3 Family Life 130 3 Family Life 131 3 Family Life 132 3 Note: FL 120 is advised to be taken prior to 132. Family Life 235 3 Family Life 315 3 Electives Credits Family Life 330 3 Family Life 335* 3 *SS 101, Introductory Psychology, is advised to be taken prior to this course. Family Life 436 3 A total of 24 credit hours is required to meet the Family Life requirements. A choice of two ELECTIVE courses along with all CORE classes will fulfill these requirements. Art Requirement This class will fill this requirement and general education requirement of humanities as well. Art, HU101 3 FOOD DISTRIBUTION PROGRAM The Food Distribution area of Distributive Education is designed to prepare men and women for employment in various capacities in the major areas of supermarket management and operation; including training for supermarket managers, grocery journeymen, food sales personnel, cashier-checkers, and apprentice meat cutters. Students supplement their work in theory with practical on-the-job training in local supermarket establishments. The classes will prepare the student to enter the labor force at one of three levels. 1. Checkers, food sales personnel, apprentice meat cutters, and produce men, requiring one quarter of training to be proficient. 2. Supervision of Department Operation, requiring three quarters of training, enabling the individual to be a 302 Technology — Food Distribution general grocery department head, frozen food and dairy department head, meat department head, bakery department head and delicatessen head. 3. Supermarket Management and Operation, requiring six quarters of training, which qualifies the student to enter the management levels of supermarket operations. The level at which a student completes the above mentioned training will enable him to move quickly up to a better position within the food distribution industry. The training emphasizes methods and practices of supermarket operation rather than theory only. Classes will prepare the student to enter the labor force at one of three levels: Levels of Proficiency 1st Level Checkers, Food Sales Personnel, and Apprentice Meat Cutters (18 credit hours—1 quarter) Certificate of Proficiency D. E. Classes 12 hours Electives 3-6 hours 15-18 credit hours 2nd Level Supervision of Department Operation (3 quarters) Certificate of Proficiency D. E. Classes 32 hours Electives 13 hours 45 credit hours 3rd Level Supermarket Management and Operation (6 quarters) Associate of Applied Science in D.E. Food Distributive Emphasis D. E. Classes 62 hours Electives 31 hours 93 credit hours 303