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Part-time Courses - Food Processing Technology

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.

Courses
Course # Courses Length (Hours) Distance Status
OLRN1835 Coaching and Developing People

Description: The coaching and developing of people, in order to encourage their highest performance and ongoing learning, is a crucial component in today's work world. The roles of a coach and a facilitator require new skills to enhance the capabilities of their employees and to bring the best possible ‘climate' to the workplace. The skills of communication, coaching, delegation, motivation and dealing with conflict will be developed, together with an understanding of adult learning.
Hours: 30
Credits: 2
Pre-Requisites:
CoRequisites:

30 Yes Details
OLRN1025 Continuous Improvement Process

Description: On completion of this course, participants will have available a wide range of tools and techniques for the practical application of Continuous Improvement in their workplace. The material will cover the standard approaches in the quality movement; (e.g. 6-sigma, TQM), plus the shift to Lean Manufacturing and the ramifications to cost, inventory and scheduling. Project management will be introduced and the participants will undertake their own work-related project.
Hours: 30
Credits: 2
Pre-Requisites:
CoRequisites:

30 Yes Details
OLRN1345 Developing Effective Teams

Description: This course will provide the knowledge of how people in teams function and how teams evolve. Students will develop both the understanding of their own strengths and weaknesses, and the skills for team building and facilitating your group. Particular attention will be paid to the questions of when to use a team, how to manage meetings and how to conduct group problem solving sessions.
Hours: 30
Credits: 2
Pre-Requisites:
CoRequisites:

30 Yes Details
FOOD1335 Effective Cleaning & Sanitation - Theory and Applications

Description: This course will give students in-depth knowledge of effective Cleaning and Sanitation in the food processing industry. Specific methods of treatment and elimination, main causes of environmental cleanliness failure, specific agents and the science base for choosing the most effective ways to perform and evaluate cleanliness, will be presented. Methods of detection and correction will be explored from a theoretical and practical point of view. Students will perform testing of cleaning agents, practice cleaning and sanitation tasks and assess the efficacy of cleaning and sanitation procedures by on-site visual inspections, microbiological and ATP testing, on actual food manufacturing lines. Students will create a Master Cleaning Schedule and SSOP's.
Hours: 18
Credits: 1
Pre-Requisites:
CoRequisites:

18   Details
FOOD1075 Food Processing Basics

Description: This course will give students an introduction to the Food and Beverage Processing Industry, and also cover principles of food science and food composition and basic processing methods. Students will be introduced to food processing equipment.
Hours: 15
Credits: 1
Pre-Requisites:
CoRequisites:

15 Yes Details
FOOD1120 Food Safety Level 1 - On-Line

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.
Hours: 90
Credits: 6
Pre-Requisites:
CoRequisites:

90 Yes Details
OHS1120 Occupational Health and Safety for the Food Processing Industry - Condensed

Description: This course will address the need identified in the food processing industry for increased awareness to hazardous situations and the resulting reduction of workplace injuries and accidents. Upon completion of this course, students will have an understanding of the obligations, rights and responsibilities of employees, supervisors/managers and employers and how to effect change in their future workplaces toward Health and Safety regulatory compliance. The students will navigate the legislative framework specific to health and safety in the food manufacturing industry and incorporate techniques to address hazard recognition and potential for accidents. Students will be able to respond to and record the legal, economical, technical, and personal dimensions associated with hazard awareness in the food processing industry.
Hours: 15
Credits: 1
Pre-Requisites:
CoRequisites:

15 Yes Details

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