FAQs -

What’s different about this program?
How much does this program cost?
How much time is involved?
What about graduate credit?
What kind of computer and software do I need?
What if I have AOL?
Do I have to take both modules?
Which modules use the Lab Kit from Connecticut Valley Biological Supply?
What if my school vacation or a professional conference falls during the time I’m enrolled in a module?

What’s different about this program? [TOP OF PAGE]
What’s different is the interaction. Through the online component of this course you can interact with other teachers all over the U.S. and beyond.

A second difference is the applicability of each module to the National Science Education Standards, as well as modeling inquiry-based learning, so teachers can plan student activities that are interesting, relevant, and engaging.

How much does this program cost? [TOP OF PAGE]

Each module: free

Food Safety FIRST CD (can be used for both modules): $20 (plus shipping)

Food Safety FIRST Lab Kit (includes supplies for both modules): $34 (plus shipping)

Science and Our Food Supply curriculum: free

Depending on your interests and needs, there may be additional costs:

• You may also have to purchase a few items, at a minimal cost, to complete the labs.
• If you'd like a certificate of completion or graduate credit, there are additional costs/fees. A certificate of completion will cost $50.

How much time is involved? [TOP OF PAGE]
Each module is 5 weeks long and is designed to take approximately 15 hours to complete, so plan on spending about two to three hours per week on the activities. Although each module is designed to be finished in five weeks, you will have six weeks to complete a module.

What about graduate credit? [TOP OF PAGE]
Participants who complete both modules may register for 3 credits of NUTR 696 (LINK TO SYLLABUS) Independent Study: Food Safety. Additional activities to integrate Food Safety FIRST into your teaching and apply inquiry-based learning into your classroom will be required. Contact Dr. Nancy Cohen for more information (cohen@nutrition.umass.edu).

For graduate credits there is an additional cost of $100 per credit ($300 for 3 credits) plus a $35 registration fee. Total cost= $335.

What kind of computer and software do I need? [TOP OF PAGE]
You must:

• have access to a personal computer (Mac or PC),
• have a CD drive,
• be familiar with basic computer skills,
• be connected to the Internet with at least a 56 Kbps modem,
• have Netscape 5, Internet Explorer 4, or Mozilla/Firefox.
• have an e-mail account that you check at least every other day.

What if I have AOL? [TOP OF PAGE]
This online course WILL NOT function correctly with AOL's proprietary web browser. You must use a web browser that meets the requirements listed above. Internet Explorer is shipped pre-installed on both Windows and Mac computers.

Once you have connected with your AOL service, launch either Internet Explorer or Netscape and navigate to the course.

Do I have to take both modules? [TOP OF PAGE]
Although there is some commonality between the modules, particularly with respect to laboratory techniques, each module has been developed to stand alone.

Which modules use the Lab Kit from Connecticut Valley Biological Supply? [TOP OF PAGE]
When you purchase your Food Safety FIRST Lab Kit you will have the science supplies that you need to complete 2 experiments – one in the Bacteria Are Everywhere module and the other in the Food Handling is a Risky Business module. You will have to gather together some kitchen utensils and purchase some perishable foods to complete the labs. However, you will only have to purchase one Lab Kit to complete both modules.

What if my school vacation or a professional conference falls during the time I’m enrolled in a module? [TOP OF PAGE]
You can work on the modules from anywhere that you have access to the Internet, such as hotel business offices, Internet cafés, and public libraries. We have had enrollees join in the Food Safety FIRST online discussions from as far away as Hawaii and St. Croix in the Caribbean.

Or, if you really want to get away from it all, just let your instructor know that you will be traveling and you can catch up with the activities in Food Safety FIRST when you return.