The 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 improvementIn 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.
Food Safety Level 1
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.
Electrical and Instrumentation - Processing
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.
Mechanical Techniques in Food Processing
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.
Communication and Computer Skills
Apprentices will learn how to use spreadsheet and word processing software to generate reports and communicate effectively with others.
Continuous Quality Improvement
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.
Graduates 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
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