Part-time Courses - Food Processing Technology
Click on the course code or title below for a full description of the course. If available for registration, clicking on "Details" in the Status column will open a new browser tab or window in the Student Portal.
|Course #||Courses||Length (Hours)||Distance||Status|
|FOOD1320||Continuous Quality Improvement in the Food Processing Industry
Description: Through successful completion of this course the apprentice will be able to apply training in Statistical Process Control, Lean and TPM concepts, six sigma concepts and problem solving techniques to make continuous improvements to the process. The student will also develop an awareness of equipment failure analysis techniques, energy management techniques and learn how to use effective operator preventive maintenance.
|FOOD1335||Effective Cleaning & Sanitation - Theory and Applications
Description: This course will give students in-depth knowledge of effective Cleaning and Sanitation in the food processing industry. Specific methods of treatment and elimination, main causes of environmental cleanliness failure, specific agents and the science base for choosing the most effective ways to perform and evaluate cleanliness, will be presented. Methods of detection and correction will be explored from a theoretical and practical point of view. Students will perform testing of cleaning agents, practice cleaning and sanitation tasks and assess the efficacy of cleaning and sanitation procedures by on-site visual inspections, microbiological and ATP testing, on actual food manufacturing lines. Students will create a Master Cleaning Schedule and SSOP's.
Description: This two-day course will provide students with an understanding that the microbial condition of an industrial plant is key to the overall success of your food safety system. Students with learn the tools, the differences between routine and investigational monitoring and how to establish the right culture for having a sound environmental monitoring program.
|FOOD1075||Food Processing Basics
Description: This course will give students an introduction to the Food and Beverage Processing Industry, and also cover principles of food science and food composition and basic processing methods. Students will be introduced to food processing equipment.
|FOOD1310||Food Safety Basics
Description: The Food Safety course is designed to provide the student with general knowledge of food safety including food safety hazards, good manufacturing practices and food safety systems. The course also provides a food safety perspective on important operational topics such as cleaning and sanitation, allergens, equipment maintenance and calibration and others.
|FOOD1120||Food Safety Level 1 - On-Line
Description: The Food Safety course is designed to provide the student with general knowledge of food safety including food safety hazards, good manufacturing practices and food safety systems, as well as basic knowledge of food plant security and of the impact of food manufacturing on the environment. The course covers food safety, food plant security and food manufacturing - environmental management. The content is based on the MTCU schedule of training for a Process Operator - Food Manufacturing apprenticeship program.
|OHS1120||Occupational Health and Safety for the Food Processing Industry - Condensed
Description: This course will address the need identified in the food processing industry for increased awareness to hazardous situations and the resulting reduction of workplace injuries and accidents. Upon completion of this course, students will have an understanding of the obligations, rights and responsibilities of employees, supervisors/managers and employers and how to effect change in their future workplaces toward Health and Safety regulatory compliance. The students will navigate the legislative framework specific to health and safety in the food manufacturing industry and incorporate techniques to address hazard recognition and potential for accidents. Students will be able to respond to and record the legal, economical, technical, and personal dimensions associated with hazard awareness in the food processing industry.
Contacts for Food Processing Technology.