Food Processing Techniques
- Ontario College Certificate
- College Code:
- Engineering & Information Technology
- Program Code:
- Accelerated Delivery:
- Academic Year:
- 2017 / 2018
About the ProgramThis program provides training for those interested in beginning a career with the food and beverage manufacturing industry. It is a general preparation program that includes an overview of the food industry, an introduction to foods and food science, a comprehensive course on food safety, a description of different processing methods and an overview of the principles of food manufacturing. All theoretical training is supported by laboratory practice (food chemistry, microbiology, sensory evaluations, shelf life studies), food processing experience at a semi-industrial (pilot plant) level and by a non-paid placement in industry. This placement will give students the opportunity to be exposed to a real food manufacturing environment and to further develop their understanding of food processing and food safety.
For more information contact the Program Coordinator at firstname.lastname@example.org.
Program InformationLength: One-year Ontario College Certificate program
Location: Cambridge (Fountain Street)
First-Year Capacity: 25
- 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.
Tuition & Fees
Domestic fees are currently unavailable; please check back at a later time.
Financial AssistanceThis program is currently not approved for OSAP funding . The application seeking approval for OSAP assistance will be (or has been) forwarded to the Student Support Branch for review. Please check our website frequently for updates.
Graduate OpportunitiesGraduates of this program will be able to seek entry-level positions such as line worker, plant sanitation worker, and batcher in the food and beverage processing industry.
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.
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|
Description: This course emphasizes the knowledge, skills, behaviours, and activities required in order to identify appropriate and rewarding employment opportunities and to participate in the typical job search process for entry-level roles. Students will learn to evaluate their skills in order to develop self-marketing techniques such as cover letters, resumes, and outlining achievements. Mock interviews will provide the student with interview experience as well as feedback on their strengths and areas to be improved.
|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.
|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.
|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.
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
|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.
|FOOD1250||Food Processing Situational Analysis
Description: In this seminar course, a guided discussion forum will provide students with an opportunity to share and analyze actual situations encountered during their placement with industry and in the pilot plant. They will also plan for upcoming pilot plant activities. Home assignments and class discussion will encourage students to identify alternate options to existing situations in their industry placement.
Description: This course will provide the student with real-life exposure to a food processing environment and the opportunity to apply theoretical knowledge through a placement with industry The student is required to follow actual industry work shifts and perform activities such as, batching, cleaning and sanitation, material handling and others as needed.
- Solve basic technical and operational problems relating to the food manufacturing environment.
- Apply food processing, quality control and quality assurance principles and practices to the manufacture of safe food products according to specifications
- Apply food safety concepts and practices in a manufacturing environment
- Use computer technology to support the manufacturing environment.
- Complete all work in compliance with health and safety legislation and established organizational practices.
- Perform tasks responsibly and effectively in accordance with relevant legislation, policies, procedures, standards, regulations, environment protection and ethical principles.
- Prepare basic flow diagrams for different food processing operations.
- Interact with others using effective communication skills and teamwork to complete food processing tasks
- Identify strategies for personal and professional development that lead to enhanced work performance and career opportunities, and that support maintaining current with industry practices.
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 the Conestoga College International Application Portal. 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.