Process Operator - Food Manufacturing (Apprenticeship)
- Program Code:
- Engineering & Information Technology
- Academic Year:
- 2019 / 2020
- Accelerated Delivery?
About the ProgramThe Process Operator - Food Manufacturing (Apprenticeship) program is designed to provide the student with the theoretical knowledge and practical skills needed to pursue a career in the food processing industry. The program is based on the OCOT Schedule of Training and consists of 300 in-class hours (Level One - 87 hours, Level Two - 153 hours, Level Three - 60 hours). The following areas are covered in the program:
- food safety and security
- food manufacturing and the environment
- electrical and instrumentation techniques
- mechanical techniques
- communication and computer skills
- continuous quality improvement
In addition to the above, the apprentice is required to complete 4,000 on-the-job hours in order to become a journeyperson. See Apprenticeship - General Information.
Program InformationLength: 300-hour Certificate program delivered in three components
Location: Cambridge (Fountain Street)
- Prospective Students must be registered apprentices with the Ministry of Advanced Education and Skills Development (MAESD) and must be a member in good standing with the Ontario College of Trades.
- Information related to this apprenticeship program may be obtained from the local Apprenticeship and Client Services Office at 519-653-5758 or 1-866-877-0099 or email Kitchener.Apprenticeship@ontario.ca.
- Conestoga College delivers the in-school component of this apprenticeship program as required by the Ministry of Advanced Education and Skills Development (MAESD). In addition, MAESD requires employers to deliver the greater proportion of apprenticeship training on-the-job.
- Students are required to demonstrate the same attention to punctuality and attendance as would be required by the business or industry in which they are employed.
What is Apprenticeship?For information on the apprenticeship system in Ontario, including how to register as an apprentice, visit the apprenticeship section of our website.
Tuition & FeesFees are set by MTCU as per the Offer of Classroom Training.
Books, safety equipment, tools, and parking fees are additional.
Refer to the apprentice orientation page for further details on these additional fees (First Day Checklist).
Applicants are registered on a first-come, first-served basis.
Graduate OpportunitiesGraduates will experience employment in the largest manufacturing sector in Canada and may find work in small-, medium- and large-sized food manufacturing companies in skilled positions such as machine operator, maintenance technician, and leadership roles.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home
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.
|Course Code||Course Title and Description|
|FOOD1115||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 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.
|FOOD1130||Electrical and Instrumentation - Processing
Description: This course covers training in the fundamentals of electrical theory and operating principles and their application to a typical food and/or beverage processing line. The apprentice is given fundamental skills in working with PLC, ControlLogix systems as well as trouble shooting and minor corrections for optimum performance of AC/DC electrical controls and automatic systems. The apprentice works with typical instrumentation systems, sensors and digital control systems found in the food and beverage processing industry.
|FOOD1140||Mechanical Techniques in Food Processing
Description: The successful completion of this course enables the apprentice to apply skills to work safely with the mechanical components of a food or beverage processing line using tools and equipment to make adjustments to conveyors and conveying systems, transfer mediums and adjust and trouble shoot pneumatic/hydraulic and mechanical systems. The apprentice also studies the implications of work order management systems and documentation requirements and the fundamentals of lubrication.
|FOOD1150||Communication and Computer Skills
Description: Apprentices will learn how to use spreadsheet and word processing software to generate reports and communicate effectively with others.
|FOOD2000||Continuous Quality Improvement
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 apprentice will also develop an awareness of equipment failure analysis techniques, energy management techniques and learn how to use effective operator preventive maintenance systems.
- Understand and describe food safety programs (GMP, HACCP) and their use in controlling food safety hazards
- Understand the role and importance of effective record keeping
- Describe cleaning and sanitizing procedures
- Understand the process followed during a food recall
- Apply practices to ensure that water, steam and ice are potable
- Describe and give examples of physical, chemical and microbial hazards
- Identify common sources of pathogens and methods to control their growth
- Describe food borne illness and food spoilage
- Understand contamination and cross-contamination of food and how these happen
- Describe food allergens and their importance in food manufacturing
- Describe the requirements for the physical structure of a processing plant
- Apply the procedures of a food defense program to provide protection from intentional contamination
- Understand a Spill Response Plan and the general procedure for developing one
- Select, use and maintain hand and power tools and equipment used in the food manufacturing industry
- Use safe work practices when troubleshooting the electrical components of a food processing line.
- Understand the basic concepts of electrical theory and use them to make minor adjustments using electrical controls, PLC's control systems application and Control logic type systems
- Develop the ability to troubleshoot automatic systems (AC/DC Drives)
- Be familiar with and make minor changes to Instrumentation and Digital Control Systems
- Utilize safe work and tooling practices when troubleshooting mechanical systems
- Understand the fundamentals of a packaging line, conveyors and conveyor systems
- Utilize common spreadsheet and documentation computer software to generate reports and communicate effectively
- Utilize and understand continuous quality improvement techniques such as lean manufacturing, statistical process control and six sigma concepts for problem solving
- Identify and implement operator preventative maintenance systems, equipment failure analysis techniques and energy management systems
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.