Food Processing Technician (Co-op)
- Ontario College Diploma
- College Code:
- Engineering & Information Technology
- Program Code:
- Accelerated Delivery:
- Academic Year:
- 2017 / 2018
About the ProgramThis 16-month program runs four consecutive semesters, providing training for those interested in a career as a food processing technician in the food and beverage manufacturing industry. It includes courses on industrial maintenance, drawings and schematics, machine technology, pumps, valves, motor controls and PLCs, as well as an introduction to food science, food processing methods, food safety and an overview of the principles of food manufacturing. All theoretical training is supported by hands-on experience in mechanical shops, food processing experience at a semi-industrial (pilot plant) level, and co-op work in the industry.
Students in the Food Processing Technician program will receive training in mechanical systems and industrial maintenance as they apply to a food manufacturing operation and will have intensive hands-on mechanical experience with food processing equipment.
For more information contact the Program Coordinator at firstname.lastname@example.org.
Program InformationLength: Two-year Ontario College Diploma program
Delivery Sequence: Cambridge - September/2017 - Fall | Winter | Spring/Summer | Fall
Location: Cambridge (Fountain Street)
First-Year Capacity: 24
- Ontario Secondary School Diploma (OSSD), or equivalent, OR 19 years of age or older with mature student status (See Mature Student definition for details.)
- Grade 12 compulsory English, C or U, or equivalent, OR Conestoga College Preparatory Communications (COMM1280)
- Grade 11 Mathematics, C, M (U/C), or U, or equivalent, OR Conestoga College Preparatory Mathematics (MATH1420)
- For more information on preparatory programs, visit Academic Upgrading
- An academic strength is calculated by averaging the submitted marks of required subjects. If more than one mark is received for a required subject, the highest mark will be used in the calculation.
- Ten (10) additional marks are added to each Advanced level, OAC, U, U/C, and post-secondary course used in the calculation of academic strength.
- Co-op Eligibility is based on the term that occurs two terms prior to any work term. Should a student's academic performance decline considerably during the term just prior to any work term the college reserves the right to withdraw the student from the upcoming work term.
- Students must successfully complete all Semester 1 courses with a minimum of a 3.0 session GPA (70% average) and no failures or dropped courses.
Tuition & Fees
Tuition fee details for the 2017-2018 year are listed below. Books and supplies are additional.
Financial AssistanceThe Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. Students can also print the application booklet through the OSAP website.
For more information, please visit Financial Services/Awards.
- Co-op programs add value to your education. Earn while you apply what you learn in a real workplace environment. See the Co-op webpages for more details.
- The College cannot guarantee co-op employment. All co-op students are required to conduct an independent co-op job search in addition to the supports and services provided by the Department of Co-op Education.
- Students are responsible for their own transportation and associated costs in order to complete work term requirements. Work locations may not always be readily accessible by public transportation
Graduate OpportunitiesGraduates of this program will have strong knowledge of predictive/preventative/corrective maintenance procedures, equipment sanitation practices, health and safety practices, food safety practices, as well as good communication, leadership and problem-solving skills. They can expect to find employment in highly skilled positions such as machine operator, maintenance mechanic or millwright apprentice.
On average, 92% of graduates from the last three years 92013 to 2015) found employment within six months of graduation.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca
Pathways & Credit TransferConestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions. View the transfer agreement opportunities for this program.
Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.
Prior Learning Assessment and Recognition (PLAR)Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.
Learn more about PLAR.
|Course Code||Course Title and Description|
|CDEV1020||Co-op and Career Preparation
Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will reflect on their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues while developing an awareness of self-reflective practice.
|COMM1085||College Reading & Writing Skills
Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation.
Description: The student is introduced to the basics of computer operating systems and file management. The student will gain practical knowledge of various software applications such as: Word, Excel, PowerPoint and Visio.
|FOOD1205||Food Safety - Level 1
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 content is based on the MTCU schedule of training for a Process Operator - Food Manufacturing apprenticeship program.
|FOOD1215||Food Processing I
Description: This course will give students an introduction to the Food Industry, and also cover principles of food science and food composition, basic processing methods, and food regulations. Students will be introduced to food processing equipment in the pilot plant as well as to food testing in the laboratory.
|MATH1510||Applied Technical Mathematics I
Description: This course, when successfully completed, will provide an understanding of terminology, basic concepts and applications of fractions, ratio, proportion, percent, unit conversion, pre-algebra, and basic algebra in solving technical problems pertaining to Millwrighting. The fundamentals of International System of Units (SI) will be discussed to assist students in developing a functional knowledge of the metric system. Perform occupational calculations in the imperial and metric systems to solve technical problems pertaining to Millwrighting.
|MILL1250||Machine Technology I
Description: To develop in the apprentice knowledge of ferrous and non-ferrous metals, basic heat treatment procedures and knowledge and applications of fasteners, types, properties and applications of lubricants and to identify and select various fasteners used in the trade.
Description: This course will develop the student's knowledge of safety legislation, lock-out and isolation procedures, protective clothing and equipment, confined space procedures, housekeeping rules, fire, electrical and chemical hazards. In addition, students will gain skill in the selection, safe use and care of the cutting and non-cutting tools, as well as units of measurement used in a mechanical workshop and skill in the use of measuring devices.
Electives: General Education
Student must complete a minimum of 42 Hours
|ELEC1770||Electrical Theory, Motor Controls and HRAC
Description: This course covers knowledge of electrical and electronic theory and practice, electrical components and circuits, electrical safety (lock outs and shut off procedures) and applications found in HRAC and other equipment as it relates to food manufacturing. The course covers diagnostic testing and describes the application of electronic devices (pressure switches, flow switches, timers, solenoids and igniters) while also introducing the student to AC/DC current, single-phase and three-phase circuits. Introduce basic knowledge of electrical and electronic terminology used in schematics. Students will gain a basic knowledge of the application of Programmable Logic Controllers (PLCs) in automated processes. Use of meters to diagnose electrical problems relative to gas/oil heating controls and refrigeration equipment will be studied. Electromagnetic theory will be introduced through practical applications (AC & DC motors). This course also covers the basic principles of thermodynamics and their application to the refrigeration system.
|FOOD1220||Principles of Manufacturing
Description: The student will be given an overview of key topics in a manufacturing business. Areas include: Business, Leadership and Teamwork, Quality Concepts, Traceability, Statistical Process Control, Continuous Improvement, Preventative Maintenance, Lean Manufacturing, Sustainability and Environmental Impact.
|FOOD1240||Food Processing II
Description: This hands-on course will provide the students with practical knowledge of food processing methods (e.g. pasteurization, cooking, filling, capping, and packaging), food safety, equipment sanitation, and food testing. Through pilot plant trials complemented with theory sessions, students will understand food manufacturing concepts such as quality, traceability, statistical process control, continuous improvement, preventative maintenance, lean manufacturing, sustainability and waste management.
|MECH1180||Introduction to Mechanical Systems and Repair
Description: Students will be given an introduction to mechanical equipment and procedures for maintenance and repair including shop safety. Basic functions and usage of millwright equipment, hand and power tools, precision and measuring tools will be introduced through the completion of millwright projects. Students will gain hands-on experience on food processing equipment in a mechanical shop.
|MILL1280||Machine Technology II
Description: This course will develop in the student, knowledge in the types, applications and maintenance of air compressors, process pumps, valves, piping and ancillary equipment.
Electives: General Education
Student must complete a minimum of 42 Hours
|COOP1200||Co-op Work Term (Food Processing Technician)
Description: This course will provide students with college-approved work experience in a food processing environment. It will increase the student's understanding of employer expectations with regards to attitudinal, practical, and academic skills. These skill areas will be improved during the work term while the student responsibly performs the duties as defined in the job description, in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience.
|DRWG1195||Drawings and Schematics
Description: This course will allow the learner to read and interpret engineering drawings and schematics, effectively use manufacturers' manuals to aid in the building, rebuilding and maintenance of equipment, and sketch and draw machine components using a variety of drawing techniques.
|FOOD2010||Equipment Maintenance and Optimization
Description: This course will apply concepts learnt in previous courses to the actual operation of a food manufacturing line. The focus will be placed on appropriate maintenance practices and making the necessary adjustments to equipment in order to optimize Overall Equipment Effectiveness (OEE).
|MILL1360||Industrial Maintenance Theory and Applications
Description: This course will provide the student the necessary theoretical knowledge of industrial maintenance principles (i.e. predictive, preventative, corrective) and applications including using a "work order" system and available preventive maintenance software. Students will develop preventative maintenance programs for food processing equipment.
Description: To develop knowledge to identify, select and install the appropriate power transmission system and/or components for a specific application.
Description: To develop: knowledge and application of safety procedures related to Fluid Power systems; knowledge and applications of basic pneumatic and hydraulic systems; the ability to identify, select and install pneumatic and hydraulic pipe systems and related valves; the ability to perform relevant calculations.
|WELD2145||Welding for Mechanical Maintenance
Description: This course will develop in the student the knowledge and ability to setup and operate SMAW, GMAW, and GTAW welding equipment to weld safely, and to provided specifications. Classroom lecture will cover theory on the above welding processes as well as additional theory which will review OxyFuel Welding, Weld Joint Design, Weld Symbols, Weld Quality and Distortion.. The course is delivered as one third theory and two thirds hands-on skills training using the Shielded Metal Arc Welding (SMAW or "stick"), Gas Metal Arc Welding (GMAW or "MIG") and the Gas Tungsten Arc Welding (GTAW or "TIG") process. The students will practice welding on mild steel with the above welding processes while exploring using GMAW and GTAW on stainless steel materials.
Electives: General Education
Student must complete a minimum of 42 Hours
- Operate complex and automated food processing equipment according to industry standard principles and practices.
- Use computer hardware and software to support food manufacturing processes (e.g. PLCs).
- Apply quality control and quality assurance procedures to food manufacturing.
- Apply food safety concepts (e.g. cleaning and sanitation of equipment) to the manufacture of food products.
- Solve routine technical problems relating to the mechanics of equipment and premises typical in a food manufacturing environment.
- Interpret technical documentation typical in a food manufacturing environment.
- Maintain food manufacturing equipment typical in food processing, within specified operational parameters through the application of preventative maintenance and industrial maintenance theory.
- Perform tasks effectively both individually and as a member of a work team.
- Perform tasks in accordance with legislation, safe practices, policies, procedures, standards, regulations and ethical principles.
Program Advisory CommitteesThe College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.
For a list of the current members, please visit our Program Advisory Committees.
Apply NowDomestic students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.
60 Corporate Court
Canada N1G 5J3
Detailed steps on the application process may help you to apply.
International students should apply online using a Conestoga College International Application Form. Please note: not all programs are open to international students. Interested students should check the listing of open programs on our international students web page before applying.
The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.
Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.