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Operations Leadership in Food Manufacturing

Credential:
Ontario College Graduate Certificate
College Code:
CONS
School:
Engineering & Information Technology
Program Code:
1488
Accelerated Delivery:
No
Campus:
CA
Academic Year:
2017 / 2018

About the Program

This one-year full-time program is designed for students who have completed a degree or diploma in science or engineering, and who want to be prepared for an advanced supervisory career in the food manufacturing industry. The program offers a suite of courses designed to develop skills and knowledge with direct applicability in the food manufacturing environment. Learners will integrate concepts in quality assurance, food safety, lean manufacturing and continuous improvement to design systems that lead to excellence in manufacturing and business processes. Upon completion, graduates will also have practical experience in project management and leadership.

Program Information

Length: One-year Ontario College Graduate Certificate program
Delivery Sequence: Cambridge - September/2017 (Open) - Fall | Winter
Location: Cambridge (Fountain Street)
Start: September
First-Year Capacity: 30

Admission Requirements

Note re: Admission Requirements

Admission Procedures

Tuition & Fees

Tuition fee details for the 2017-2018 year are listed below. Books and supplies are additional.

Domestic Fees

Estimated fees based upon the previous academic year (2016 / 2017) for Operations Leadership in Food Manufacturing - Program # 1488

Cambridge - Fall 2017 Level 1 & 2 (Program Start: 2017-09-05)
Description Fall 2017 Winter 2018
Student Priority Fee $49.95 $49.95
Recreation/Athletics Fee $69.55 $69.55
Graduation/Alumni Services Fee $28.10 $28.10
Administration Fee $25.55 $25.55
Technology Enhancement Fee $140.80 $140.80
CSI Capital Development Fee $70.54 $70.54
CSI Association Fee $110.00 $110.00
CSI - CSA $4.56 $4.56
Program Tuition Fee (ACR) $2675.00 $2675.00
CSI Health Plan Fee $286.00 $0.00
ONE Card Fee $12.60 $12.60
Session Total $3472.65 $3186.65
Year Total   $6659.30

International Fees

Estimated International fees based upon the previous academic year (2016 / 2017) for
Operations Leadership in Food Manufacturing - Program # 1488


Cambridge - Fall 2017 Level 1 & 2 (Program Start: 2017-09-05)
Description Fall 2017 Winter 2018
International Program Tuition $5950.00 $5950.00
Student Priority Fee $49.95 $49.95
Recreation/Athletics Fee $69.55 $69.55
Graduation/Alumni Services Fee $28.10 $28.10
Administration Fee $25.55 $25.55
Technology Enhancement Fee $140.80 $140.80
CSI Capital Development Fee $70.54 $70.54
CSI Association Fee $110.00 $110.00
CSI - CSA $4.56 $4.56
ISR $375.00 $375.00
International Health Fee $485.00 $0.00
ONE Card Fee $12.60 $12.60
Session Total $7321.65 $6836.65
Year Total   $14158.30

Financial Assistance

The 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.

Graduate Opportunities

Graduates of this program will be prepared for employment at the middle management level (e.g. Operations Supervisor, Quality Supervisor, Continuous Improvement Leader, Logistics Coordinator) in small-, medium- or large-sized food manufacturing and logistics operations.

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 Transfer

Conestoga 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.

Program Courses

Course Details for 2017 / 2018
Course Code Course Title and Description
Level 1
FOOD8080 Food Safety Management Systems and Traceability

Description: Food safety management systems provide a framework for effectively managing the safety of the food supply chain. In this course students learn the components of food safety management systems, such as Hazard Analysis Critical Control Points (HACCP), using multiple perspectives (such as the Canadian food inspection agency, World Health Organization, Global Food Safety Initiative, the FDA, USDA and others). In-depth knowledge of the process used to develop, implement and maintain a food safety system is provided to the learners using lectures and group work. Emphasis is placed on approaches to traceability systems in different industry sectors.
Hours: 60
Credits: 4
Pre-Requisites:
CoRequisites:

FOOD8121 Food Manufacturing - Equipment Operations I

Description: This course includes an introduction to food science, food composition, basic processing methods, and food regulations. Through hands-on activities on complete manufacturing lines, students will learn how to set up, operate and clean full size food processing equipment. The course covers the operation of a steam generator, a water chiller, mixing and transfer equipment, a detailed review of pumps and valves, the operation of a baking line and the use of cleaning and sanitation equipment.
Hours: 75
Credits: 5
Pre-Requisites:
CoRequisites:

FOOD8131 Comprehensive Maintenance

Description: Understanding how equipment components work is a vital skill for those working with manufacturing equipment. This course will provide theoretical and hands-on practical experience in comprehending how sub-assemblies of the most common types of equipment work. Students will have the opportunity to disassemble and reassemble various components of equipment that will be found in any manufacturing environment.
Hours: 30
Credits: 2
Pre-Requisites:
CoRequisites:

MGMT8481 Developing Team Dynamics and Employee Engagement

Description: Success in any professional environment requires employees to operate effectively as a team member, acknowledging and functioning as part of a group. This course will define various types of teams and their typical applications, team tools and team member roles, effective meeting and project management concepts, and coaching tools for other ineffective team members. Students will practice using the learnings through projects and in-class practical applications.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:

MGMT8550 Introduction to Project Management

Description: This course provides the tools to manage and monitor the progress of complex projects across cross-functional teams of employees in multiple departments. The project management tools include clear definition of goals, outlining specific tasks and components, status reporting, the use of MS Project, and holding employees accountable for completion of project milestones. This managerial skill will help establish priorities and effectively manage projects to drive business results.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

QUAL8080 Operations Management

Description: This course will introduce the student to the process of manufacturing and how manufacturing operations are planned and managed. Special emphasis will be placed upon the process of bringing new products to market. Topics will include: the concept of “Value-Adding”, production strategies and processes, concurrent engineering, design for manufacturability, “lean manufacturing”, plant and work-cell layout, process flowcharting and operation analysis, labour force planning, and health and safety management.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:

Level 2
FOOD8050 Quality Assurance Management Systems

Description: This course will provide the students with practical knowledge and experience in food quality management systems. Through case scenarios, product evaluations and audit examples complemented with theory sessions, students will learn the regulations and standards including enforcement through various audits. Students will be able to develop Standard Operating Procedures, product specifications, with an emphasis on process controls and techniques to minimize variation. Quality programs will be explored with a focus on product compliance from Supplier to customer. Methods of detecting issues, correcting them, and developing an effective Quality system tools will be explored from a theoretical and practical point of view.
Hours: 75
Credits: 5
Pre-Requisites:
CoRequisites:

FOOD8141 Food Manufacturing - Equipment Operations II

Description: In order for manufacturing companies to remain competitive, it is of vital importance to implement a prioritized continuous improvement program. This course will provide students with specific tools that can extremely effective in driving continuous improvement across all functions of an organization. Students will also be provided with effective methods to communicate with employees and with managers to gain support for the types of changes that result from continuous improvement implementations. Students will have an opportunity to identity appropriate tools to apply to various situations and to apply those tools effectively.
Hours: 75
Credits: 5
Pre-Requisites: FOOD8120 or FOOD8121
CoRequisites:

FOOD8151 Supply Chain Functionality

Description: Manufacturing companies' processes are integrated between many business functions within an organization. Effective leaders know the roles of these functions, their goals, how they operate, what the challenges are, and how they relate to the other functions. Students will gain knowledge of that information in a typical manufacturing environment and will identify opportunities to improve cross-functional effectiveness.
Hours: 30
Credits: 2
Pre-Requisites:
CoRequisites:

MGMT8530 Performance and Competency Management

Description: Competency and performance improvement remain urgent goals of most organizations. In this course, students will learn systematic approaches to improving individual performance in ways that help achieve change. The course will cover successful and unsuccessful methodologies to performance appraisal and management. The student will learn through role-play and case study, the most effective and personally comfortable process to conduct performance evaluations. Several examples of actual performance appraisals are made available in this hands-on course.
Hours: 36
Credits: 3
Pre-Requisites:
CoRequisites:

QUAL8050 Lean Six Sigma

Description: This course will demonstrate how two complementary continual improvement philosophies have been combined to provide a methodology that achieves rapid improvements in customer satisfaction, cost, quality and process speed. Through the application of a structured approach students will learn how to reduce waste, minimize defects and eliminate non-value-added activities in any manufacturing or transactional process.
Hours: 60
Credits: 4
Pre-Requisites:
CoRequisites:

QUAL8141 Continuous Improvement

Description: In order for manufacturing companies to remain competitive, it is of vital importance for management teams to support and implement a prioritized continuous improvement program. This course will provide students with specific tools that can be extremely effective in managing and leading continuous improvement across all functions of an organization. Students will also be provided with effective methods to communicate at all levels of the organization to gain support for the types of changes that result from continuous improvement implementations and to drive increased employee engagement.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:

Program Outcomes

Program Advisory Committees

The 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 Now

Domestic students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.

ONTARIOCOLLEGES.CA
60 Corporate Court
Guelph, Ontario
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.

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.
For program information, call the Information Centre at 519-748-5220 ext 3656.

Disclaimer

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.

PROGRAM SEARCH

Program Status
Start DateCampusStatus**
SEP, 2017 Cambridge Open
** Status applicable to domestic students

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