Food Technology Equipment Operation and Maintenance (Part-time)
- Program Code:
- Engineering & Information Technology
About the ProgramThis 4 month program will prepare a graduate having a previous technical degree, diploma or certificate in a millwright-related program, for an advanced career in the food manufacturing industry. The program includes key, hands-on courses designed to enhance skills and knowledge gained in previous education stages for direct applicability in a food processing environment. This program is intended for students who have completed a millwright or millwright-related program (metal fabricator, machinist, CNC, etc). Note: Admission to the program is required prior to registration for courses.
- A completed Ontario College Certificate, Diploma or Advanced Diploma in a millwright-related area (e.g., millwright, CNC, metal fabricator, electrical)
- Submit a completed Conestoga College Program Application Form.
- Submit proof of admission requirements.
- Final selection is made following an assessment of the admission requirements.
How to ApplyStudents may obtain a Conestoga College Program Application Form from any Conestoga College campus, OR by writing directly to the Registrar's Office, OR by using the college website at www.conestogac.on.ca/admissions/forms
Send completed applications to:
299 Doon Valley Dr
Canada N2G 4M4
How to Register for CoursesGo to How to Register for detailed registration information.
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.
Graduate OpportunitiesGraduates of this program will have an advantage over others by demonstrating solid food safety knowledge, thoroughly understanding preventative maintenance and adjustment of high-tech equipment and effectively troubleshooting and assessing equipment operation situations.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca
- 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. PLC's)
- Apply food safety concepts (e.g. cleaning and sanitation of equipment) to food manufacturing processes
- Solve routine technical problems relating to the mechanics of equipment and premises 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
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 Code||Course Title||Status|
|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.
|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.
|FOOD1370||Operations In Food Processing
Description: This course will give students and introduction to food science, food composition, basic processing methods, and food regulations. Through hands-on activities students will gain practical knowledge of food processing and packaging methods (e.g. pasteurization, filling, capping, tray-packing), food safety, equipment sanitation, and food testing. Pilot plant trials complemented with theory sessions will provide students with an understanding of food manufacturing concepts such as quality, traceability, continuous improvement, preventative maintenance, lean manufacturing, sustainability and waste management.
|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.
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.