Distance Education
Televised or web classes offered off campus
Distance education classes are provided by compressed interactive video (CIV) and the World Wide Web.
CIV Classroom
Students enrolled in CIV courses may enroll in classes originating from the Fayetteville campus. Students at other CIV facilities in Arkansas may view the lectures and visual aids and actively participate in discussions with the instructor.
Web-based classes enable students enrolled in a course to gain access to all instructional materials on a password-protected Internet site. Instructors at the Fayetteville campus design the classes to take advantage of web technology.
Available distance education courses include full-semester undergraduate classes that are part of the Bumpers College curriculum. The college also offers short industry-oriented courses via distance education that are not for university academic credit.
How to enroll for CIV and Web-based courses?
Certificate Program - Online
• Food Safety & Quality (FS&Q) Certificates for Undergraduate Credit
University of Arkansas undergraduate credit will be awarded to students who complete certification requirements in the two Food Safety and Quality (FS&Q) programs. The Hazard Analysis and Critical Control Point (HACCP) Coordinator Certificate Program consists of 15 undergraduate credit hours. The Food Safety Manager Certificate Program consists of 15 undergraduate credit hours.
Graduate Degrees - Online
• Master of Science in Agricultural, Food & Life Sciences (AFLS) Non-Thesis Degree (Emphasis in Food Safety)
The degree is a 30-hour, web-based, non-thesis Master of Science. The degree is designed to prepare practitioners of diverse backgrounds and perspectives to address complex, environmental, social, community, and biologically based problems in agricultural industries, education, and agencies. The emphasis in food safety will provide a subject matter core of courses in food microbiology, sanitation, food processing, epidemiology, food law, HACCP applications, human diseases, and other quality control areas facing the food industry.