Food Processing Technician (Optional Co-op)
- Credential:
- Ontario College Diploma
- College Code:
- CONS
- School:
- Engineering & Technology
- Program Code:
- 0730G
- Accelerated Delivery:
- Yes
- Campus:
- CA
- Academic Year:
- 2020 / 2021
About the Program
This program provides training for those interested in a career as a food processing technician in the food and beverage manufacturing industry. It includes courses on industrial maintenance, drawings and schematics, machine technology, pumps, valves, motor controls and PLCs, as well as an introduction to food science, food processing methods, food safety and an overview of the principles of food manufacturing. All theoretical training is supported by hands-on experience in mechanical shops, food processing experience at a semi-industrial (pilot plant) level in the industry.Students in the Food Processing Technician program will receive training in mechanical systems and industrial maintenance as they apply to a food manufacturing operation and will have intensive hands-on mechanical experience with food processing equipment.
The optional co-op stream includes one co-op work term instead of the Guided Career Management course.
For more information contact the Program Coordinator at ifpt@conestogac.on.ca.
Program Information
Length: Two-year Ontario College Diploma programDelivery Sequence: Cambridge - September/2020 - Fall | Winter | Fall | Winter
Location: Cambridge (Fountain Street)
Start: September
First-Year Capacity: 30
Admission Requirements
- Ontario Secondary School Diploma (OSSD), or equivalent, OR 19 years of age or older with mature student status (See Mature Student definition for details.)
- Grade 12 compulsory English, C or U, or equivalent, OR Conestoga College Preparatory Communications (COMM1280)
- Grade 11 Mathematics, C, M (U/C), or U, or equivalent, OR Conestoga College Preparatory Mathematics (MATH1420)
- For more information on preparatory programs, visit Academic Upgrading
Note re: Admission Requirements
- Effective for the September 2019 intake, applicants with transcripts from institutions where the language of instruction is not English must demonstrate English language proficiency with a minimum test score on one of the following language proficiency tests or equivalent scores from another internationally recognized English language test:
- IELTS overall band of 6.5 with no band less than 6.0
- TOEFL iBT 88
- CAEL 70, no sub-test band score less than 60
- PTE Academic 58
- Conestoga English Language Test (CELT) Band 6
Applying to the Co-op Stream
- All applicants apply to the non co-op program. Students will be informed of the application deadline and process to apply for the Co-op Stream. Labour market conditions determine the number of co-op seats in optional co-op programs. Every student who meets academic eligibility requirements may not be admitted to the co-op stream.
- To be considered for admission to the co-op stream, students are required to achieve a minimum overall SWA of 3.0 (70% session weighted average) in Level 1 with no dropped or failed courses.
Co-op Information
- Co-op programs add value to your education. Earn while you apply what you learn in a real workplace environment. See the Co-op webpages
- The College cannot guarantee co-op employment. All co-op students are required to conduct an independent co-op job search in addition to the supports and services provided by the Department of Co-op Education.
- Students are responsible for their own transportation and associated costs in order to complete work term requirements. Work locations may not always be readily accessible by public transportation.
- Students who are not eligible for co-op or do not secure a co-op work term by the start of the work term semester will be offered the option to enrol in the 15 credit Career Management in Canada GCM2010 co-op alternative. This co-op alternative involves one 3 hour on campus session per week and 12 hours per week of online and out-of-class activity.
- If GCM2010 is selected, the student must attend sessions from the time session of the term and cannot transfer back into the co-op stream.
- GCM2010 may be delivered at the Doon, Waterloo, or Cambridge campus.
Admission Procedures
- An academic strength is calculated by averaging the submitted marks of required subjects. If more than one mark is received for a required subject, the highest mark will be used in the calculation.
- Ten (10) additional marks are added to each Advanced level, OAC, U, U/C, and post-secondary course used in the calculation of academic strength.
Program Requirements
- Academic eligibility for a co-op work term is based on the term that occurs two terms prior to any work term. Should a student's academic performance decline considerably (including cumulative missed courses) during the term just prior to any work term, the college reserves the right to withdraw the student from the upcoming work term.
- Students may only fail/defer one work term regardless of the reason(s).
- Students who do not successfully complete their deferred work term will be removed from the co-op stream.
- Since only one work term may be failed/deferred regardless of the reason(s), should a subsequent work term be missed/failed/unsecured (not successfully completed for any reason) the student will be immediately removed from the co-op stream.
- Students who are discontinued are not eligible for co-op work terms.
Tuition & Fees
Tuition fee details for the 2019-2020 year are listed below. Fees for the next academic year are unavailable at this time. Books and supplies are additional.
Non Co-op Program Fees
Estimated fees based upon the previous academic year (2019 / 2020) for Food Processing Technician - Program # 0730g
| Description | Fall 2019 | Winter 2020 | Spring 2020 |
|---|---|---|---|
| Full-time Program Tuition | $1348.00 | $1348.00 | $0.00 |
| Recreation/Athletics Fee | $70.50 | $70.50 | $0.00 |
| Technology Enhancement Fee | $135.00 | $135.00 | $0.00 |
| Program Services Fee | $0.00 | $278.50 | $0.00 |
| Capital Development Fee | $74.83 | $74.83 | $0.00 |
| CSI Health Plan Fee | $295.00 | $0.00 | $0.00 |
| ONE Card Fee | $7.00 | $7.00 | $0.00 |
| CSI Legal Protection | $28.00 | $0.00 | $0.00 |
| CSI Advocacy Fee | $12.50 | $12.50 | $0.00 |
| CSI Event Fee | $40.00 | $40.00 | $0.00 |
| CSI Student Clubs | $3.50 | $3.50 | $0.00 |
| Locker Fee | $5.00 | $5.00 | $0.00 |
| Alumni Services | $5.00 | $5.00 | $0.00 |
| Student Spaces | $10.00 | $10.00 | $0.00 |
| Graduation fee | $15.00 | $15.00 | $0.00 |
| Academic Support Fee | $18.00 | $18.00 | $0.00 |
| CSI Academic Support Fee | $5.00 | $5.00 | $0.00 |
| Health and Wellness Fee | $20.00 | $20.00 | $0.00 |
| CSI Health and Wellness Fee | $10.00 | $10.00 | $0.00 |
| Career Services Fee | $10.00 | $10.00 | $0.00 |
| CSI Career Services Fee | $10.00 | $10.00 | $0.00 |
| Session Total | $2122.33 | $2077.83 | $0.00 |
| Year Total | $4200.16 |
| Description | Fall 2019 |
|---|---|
| Full-time Program Tuition | $1348.00 |
| Student Priority Fee | $0.00 |
| Recreation/Athletics Fee | $70.50 |
| Graduation/Alumni Services Fee | $0.00 |
| Administration Fee | $0.00 |
| Technology Enhancement Fee | $135.00 |
| Program Services Fee | $278.50 |
| Capital Development Fee | $74.83 |
| CSI Association Fee | $0.00 |
| CSI - Advocacy Fee | $0.00 |
| CSI Health Plan Fee | $295.00 |
| ONE Card Fee | $7.00 |
| CSI Legal Protection | $28.00 |
| CSI Advocacy Fee | $12.50 |
| CSI Event Fee | $40.00 |
| CSI Student Clubs | $3.50 |
| Locker Fee | $5.00 |
| Alumni Services | $5.00 |
| Student Spaces | $10.00 |
| Graduation fee | $15.00 |
| Academic Support Fee | $18.00 |
| CSI Academic Support Fee | $5.00 |
| Health and Wellness Fee | $20.00 |
| CSI Health and Wellness Fee | $10.00 |
| Career Services Fee | $10.00 |
| CSI Career Services Fee | $10.00 |
| Session Total | $2400.83 |
| Year Total | $2400.83 |
International Fees
Estimated International fees based upon the previous academic year (2019 / 2020) for
Food Processing Technician - Program # 0730g
| Description | Fall 2019 | Winter 2020 | Spring 2020 |
|---|---|---|---|
| International Program Tuition | $6250.00 | $6250.00 | $0.00 |
| Recreation/Athletics Fee | $70.50 | $70.50 | $0.00 |
| Technology Enhancement Fee | $135.00 | $135.00 | $0.00 |
| Program Services Fee | $0.00 | $278.50 | $0.00 |
| Capital Development Fee | $74.83 | $74.83 | $0.00 |
| CSI Health Plan Fee | $295.00 | $0.00 | $0.00 |
| ISR | $375.00 | $375.00 | $0.00 |
| ONE Card Fee | $7.00 | $7.00 | $0.00 |
| CSI Legal Protection | $28.00 | $0.00 | $0.00 |
| CSI International Health Fee | $500.00 | $0.00 | $0.00 |
| CSI Advocacy Fee | $12.50 | $12.50 | $0.00 |
| CSI Event Fee | $40.00 | $40.00 | $0.00 |
| CSI Student Clubs | $3.50 | $3.50 | $0.00 |
| Locker Fee | $5.00 | $5.00 | $0.00 |
| Alumni Services | $5.00 | $5.00 | $0.00 |
| Student Spaces | $10.00 | $10.00 | $0.00 |
| Graduation fee | $15.00 | $15.00 | $0.00 |
| Academic Support Fee | $18.00 | $18.00 | $0.00 |
| CSI Academic Support Fee | $5.00 | $5.00 | $0.00 |
| Health and Wellness Fee | $20.00 | $20.00 | $0.00 |
| CSI Health and Wellness Fee | $10.00 | $10.00 | $0.00 |
| Career Services Fee | $10.00 | $10.00 | $0.00 |
| CSI Career Services Fee | $10.00 | $10.00 | $0.00 |
| Session Total | $7899.33 | $7354.83 | $0.00 |
| Year Total | $15254.16 |
| Description | Fall 2019 |
|---|---|
| International Program Tuition | $6250.00 |
| Student Priority Fee | $0.00 |
| Recreation/Athletics Fee | $70.50 |
| Graduation/Alumni Services Fee | $0.00 |
| Administration Fee | $0.00 |
| Technology Enhancement Fee | $135.00 |
| Program Services Fee | $278.50 |
| Capital Development Fee | $74.83 |
| CSI Association Fee | $0.00 |
| CSI - Advocacy Fee | $0.00 |
| CSI Health Plan Fee | $295.00 |
| ISR | $375.00 |
| ONE Card Fee | $7.00 |
| CSI Legal Protection | $28.00 |
| CSI International Health Fee | $500.00 |
| CSI Advocacy Fee | $12.50 |
| CSI Event Fee | $40.00 |
| CSI Student Clubs | $3.50 |
| Locker Fee | $5.00 |
| Alumni Services | $5.00 |
| Student Spaces | $10.00 |
| Graduation fee | $15.00 |
| Academic Support Fee | $18.00 |
| CSI Academic Support Fee | $5.00 |
| Health and Wellness Fee | $20.00 |
| CSI Health and Wellness Fee | $10.00 |
| Career Services Fee | $10.00 |
| CSI Career Services Fee | $10.00 |
| Session Total | $8177.83 |
| Year Total | $8177.83 |
Co-op Program Fees
Estimated fees based upon the previous academic year (2019 / 2020) for Food Processing Technician (Optional Co-op) - Program # 0730C
| Description | Fall 2019 |
|---|---|
| Full-time Program Tuition | $1348.00 |
| Student Priority Fee | $0.00 |
| Recreation/Athletics Fee | $70.50 |
| Graduation/Alumni Services Fee | $0.00 |
| Administration Fee | $0.00 |
| Technology Enhancement Fee | $135.00 |
| Program Services Fee | $278.50 |
| Capital Development Fee | $74.83 |
| CSI Association Fee | $0.00 |
| CSI - Advocacy Fee | $0.00 |
| CSI Health Plan Fee | $295.00 |
| ONE Card Fee | $7.00 |
| CSI Legal Protection | $28.00 |
| CSI Advocacy Fee | $12.50 |
| CSI Event Fee | $40.00 |
| CSI Student Clubs | $3.50 |
| Locker Fee | $5.00 |
| Alumni Services | $5.00 |
| Student Spaces | $10.00 |
| Graduation fee | $15.00 |
| Academic Support Fee | $18.00 |
| CSI Academic Support Fee | $5.00 |
| Health and Wellness Fee | $20.00 |
| CSI Health and Wellness Fee | $10.00 |
| Career Services Fee | $10.00 |
| CSI Career Services Fee | $10.00 |
| Session Total | $2400.83 |
| Year Total | $2400.83 |
| Description | Winter 2020 | Spring 2020 |
|---|---|---|
| Full-time Program Tuition | $1348.00 | $0.00 |
| Recreation/Athletics Fee | $70.50 | $0.00 |
| Technology Enhancement Fee | $135.00 | $0.00 |
| Program Services Fee | $278.50 | $0.00 |
| Capital Development Fee | $74.83 | $0.00 |
| CSI Health Plan Fee | $197.65 | $0.00 |
| ONE Card Fee | $7.00 | $0.00 |
| CSI Legal Protection | $18.76 | $0.00 |
| CSI Advocacy Fee | $12.50 | $0.00 |
| CSI Event Fee | $40.00 | $0.00 |
| CSI Student Clubs | $3.50 | $0.00 |
| Locker Fee | $5.00 | $0.00 |
| Alumni Services | $5.00 | $0.00 |
| Student Spaces | $10.00 | $0.00 |
| Graduation fee | $15.00 | $0.00 |
| Academic Support Fee | $18.00 | $0.00 |
| CSI Academic Support Fee | $5.00 | $0.00 |
| Health and Wellness Fee | $20.00 | $0.00 |
| CSI Health and Wellness Fee | $10.00 | $0.00 |
| Career Services Fee | $10.00 | $0.00 |
| CSI Career Services Fee | $10.00 | $0.00 |
| Session Total | $2294.24 | $0.00 |
| Year Total | $2294.24 |
Optional Co-op International Fees
Estimated International fees based upon the previous academic year (2019 / 2020) for
Food Processing Technician (Optional Co-op) - Program # 0730C
| Description | Fall 2019 |
|---|---|
| International Program Tuition | $6250.00 |
| Student Priority Fee | $0.00 |
| Recreation/Athletics Fee | $70.50 |
| Graduation/Alumni Services Fee | $0.00 |
| Administration Fee | $0.00 |
| Technology Enhancement Fee | $135.00 |
| Program Services Fee | $278.50 |
| Capital Development Fee | $74.83 |
| CSI Association Fee | $0.00 |
| CSI - Advocacy Fee | $0.00 |
| CSI Health Plan Fee | $295.00 |
| ISR | $375.00 |
| ONE Card Fee | $7.00 |
| CSI Legal Protection | $28.00 |
| CSI International Health Fee | $500.00 |
| CSI Advocacy Fee | $12.50 |
| CSI Event Fee | $40.00 |
| CSI Student Clubs | $3.50 |
| Locker Fee | $5.00 |
| Alumni Services | $5.00 |
| Student Spaces | $10.00 |
| Graduation fee | $15.00 |
| Academic Support Fee | $18.00 |
| CSI Academic Support Fee | $5.00 |
| Health and Wellness Fee | $20.00 |
| CSI Health and Wellness Fee | $10.00 |
| Career Services Fee | $10.00 |
| CSI Career Services Fee | $10.00 |
| Session Total | $8177.83 |
| Year Total | $8177.83 |
| Description | Winter 2020 | Spring 2020 |
|---|---|---|
| International Program Tuition | $6250.00 | $0.00 |
| Recreation/Athletics Fee | $70.50 | $0.00 |
| Technology Enhancement Fee | $135.00 | $0.00 |
| Program Services Fee | $278.50 | $0.00 |
| Capital Development Fee | $74.83 | $0.00 |
| CSI Health Plan Fee | $197.65 | $0.00 |
| ISR | $375.00 | $0.00 |
| ONE Card Fee | $7.00 | $0.00 |
| CSI Legal Protection | $18.76 | $0.00 |
| CSI International Health Fee | $335.00 | $0.00 |
| CSI Advocacy Fee | $12.50 | $0.00 |
| CSI Event Fee | $40.00 | $0.00 |
| CSI Student Clubs | $3.50 | $0.00 |
| Locker Fee | $5.00 | $0.00 |
| Alumni Services | $5.00 | $0.00 |
| Student Spaces | $10.00 | $0.00 |
| Graduation fee | $15.00 | $0.00 |
| Academic Support Fee | $18.00 | $0.00 |
| CSI Academic Support Fee | $5.00 | $0.00 |
| Health and Wellness Fee | $20.00 | $0.00 |
| CSI Health and Wellness Fee | $10.00 | $0.00 |
| Career Services Fee | $10.00 | $0.00 |
| CSI Career Services Fee | $10.00 | $0.00 |
| Session Total | $7906.24 | $0.00 |
| Year Total | $7906.24 |
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 have strong knowledge of predictive/preventative/corrective maintenance procedures, equipment sanitation practices, health and safety practices, food safety practices, as well as good communication, leadership and problem-solving skills. They can expect to find employment in highly skilled positions such as machine operator, maintenance mechanic or millwright apprentice.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 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. View the transfer agreement opportunities for this program.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 Code | Course Title and Description |
|---|---|
| Level 1 | |
| COMM1085 | College Reading & Writing Skills
Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation. |
| COMP1255 | Computer Applications
Description: The student is introduced to the basics of computer operating systems and file management. The student will gain practical knowledge of various software applications such as: Word, Excel, PowerPoint and Visio. |
| CON0101 | Conestoga 101
Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities. |
| 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. |
| FOOD1215 | Food Processing I
Description: This course will give students an introduction to the Food Industry, and also cover principles of food science and food composition, basic processing methods, and food regulations. Students will be introduced to food processing equipment in the pilot plant as well as to food testing in the laboratory. |
| MATH1510 | Applied Technical Mathematics I
Description: This course, when successfully completed, will provide an understanding of terminology, basic concepts and applications of fractions, ratio, proportion, percent, unit conversion, pre-algebra, and basic algebra in solving technical problems pertaining to Millwrighting. The fundamentals of International System of Units (SI) will be discussed to assist students in developing a functional knowledge of the metric system. Perform occupational calculations in the imperial and metric systems to solve technical problems pertaining to Millwrighting. |
| MILL1250 | Machine Technology I
Description: To develop in the student knowledge of ferrous and non-ferrous metals, basic heat treatment procedures, knowledge and applications of power saws, grinders, and identify and select various types and qualities of fasteners used in the food processing industry. |
| MILL1350 | Workshop Practice
Description: This course will develop the student's knowledge of safety legislation, lock-out and isolation procedures, protective clothing and equipment, confined space procedures, housekeeping rules, fire, electrical and chemical hazards. In addition, students will gain skill in the selection, safe use and care of the cutting and non-cutting tools, as well as units of measurement used in a mechanical workshop and skill in the use of measuring devices. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
| Level 2 | |
| ELEC1770 | Electrical Theory, Motor Controls and HRAC
Description: This course covers knowledge of electrical and electronic theory and practice, electrical components and circuits, electrical safety (lock outs and shut off procedures) and applications found in HRAC and other equipment as it relates to food manufacturing. The course covers diagnostic testing and describes the application of electronic devices (pressure switches, flow switches, timers, solenoids and igniters) while also introducing the student to AC/DC current, single-phase and three-phase circuits. Introduce basic knowledge of electrical and electronic terminology used in schematics. Students will gain a basic knowledge of the application of Programmable Logic Controllers (PLCs) in automated processes. Use of meters to diagnose electrical problems relative to gas/oil heating controls and refrigeration equipment will be studied. Electromagnetic theory will be introduced through practical applications (AC & DC motors). This course also covers the basic principles of thermodynamics and their application to the refrigeration system. |
| 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. |
| FOOD1240 | Food Processing II
Description: This hands-on course will provide the students with practical knowledge of food processing methods (e.g. pasteurization, cooking, filling, capping, and packaging), food safety, equipment sanitation, and food testing. Through pilot plant trials complemented with theory sessions, students will understand food manufacturing concepts such as quality, traceability, statistical process control, continuous improvement, preventative maintenance, lean manufacturing, sustainability and waste management. |
| MECH1180 | Introduction to Mechanical Systems and Repair
Description: Students will be given an introduction to mechanical equipment and procedures for maintenance and repair including shop safety. Basic functions and usage of millwright equipment, hand and power tools, precision and measuring tools will be introduced through the completion of millwright projects. Students will gain hands-on experience on food processing equipment in a mechanical shop. |
| MILL1280 | Machine Technology II
Description: This course will develop in the student, knowledge in the types, applications and maintenance of air compressors, process pumps, valves, piping and ancillary equipment. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
| Level 3 | |
| GCM2010 | Career Management in Canada
Description: In this alternative to co-op students learn to establish career goals and objectives, build career management tools, identify appropriate career-related job opportunities, and acquire networking, self-marketing, job search, and interview skills for lifelong employment success. Students learn to develop workplace survival skills through an understanding of workplace structures and cultures, leadership roles, ethics and behaviours that will enable them to approach opportunities and challenges, and engage in the workforce both independently and in teams. Students will also acquire background knowledge of Canadian workplace history, legislation, and trends, which support a successful transition into the workforce. Students will gain an understanding of the business or industry sectors relevant to their academic studies as well as the potential job opportunities that support career success in the Canadian labour market. |
| Level 4 | |
| DRWG1195 | Drawings and Schematics
Description: This course will allow the learner to read and interpret engineering drawings and schematics, effectively use manufacturers' manuals to aid in the building, rebuilding and maintenance of equipment, and sketch and draw machine components using a variety of drawing techniques. |
| FOOD1550 | Food Processing III
Description: Students will further their knowledge and skills while running a food production line. Improvements to Overall Equipment Effectiveness (OEE) from an operations perspective will be the focus of the course. |
| FOOD2010 | Equipment Maintenance and Optimization
Description: This course will apply concepts learnt in previous courses to the actual operation of a food manufacturing line. The focus will be placed on appropriate maintenance practices and making the necessary adjustments to equipment in order to optimize Overall Equipment Effectiveness (OEE). |
| 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. |
| MILL2090 | Power Transmission
Description: To develop knowledge to identify, select and install the appropriate power transmission system and/or components for a specific application. |
| MILL2100 | Fluid Power
Description: To develop: knowledge and application of safety procedures related to Fluid Power systems; knowledge and applications of basic pneumatic and hydraulic systems; the ability to identify, select and install pneumatic and hydraulic pipe systems and related valves; the ability to perform relevant calculations. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
| Course Code | Course Title and Description |
|---|---|
| Level 1 | |
| COMM1085 | College Reading & Writing Skills
Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation. |
| COMP1255 | Computer Applications
Description: The student is introduced to the basics of computer operating systems and file management. The student will gain practical knowledge of various software applications such as: Word, Excel, PowerPoint and Visio. |
| CON0101 | Conestoga 101
Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities. |
| 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. |
| FOOD1215 | Food Processing I
Description: This course will give students an introduction to the Food Industry, and also cover principles of food science and food composition, basic processing methods, and food regulations. Students will be introduced to food processing equipment in the pilot plant as well as to food testing in the laboratory. |
| MATH1510 | Applied Technical Mathematics I
Description: This course, when successfully completed, will provide an understanding of terminology, basic concepts and applications of fractions, ratio, proportion, percent, unit conversion, pre-algebra, and basic algebra in solving technical problems pertaining to Millwrighting. The fundamentals of International System of Units (SI) will be discussed to assist students in developing a functional knowledge of the metric system. Perform occupational calculations in the imperial and metric systems to solve technical problems pertaining to Millwrighting. |
| MILL1250 | Machine Technology I
Description: To develop in the student knowledge of ferrous and non-ferrous metals, basic heat treatment procedures, knowledge and applications of power saws, grinders, and identify and select various types and qualities of fasteners used in the food processing industry. |
| MILL1350 | Workshop Practice
Description: This course will develop the student's knowledge of safety legislation, lock-out and isolation procedures, protective clothing and equipment, confined space procedures, housekeeping rules, fire, electrical and chemical hazards. In addition, students will gain skill in the selection, safe use and care of the cutting and non-cutting tools, as well as units of measurement used in a mechanical workshop and skill in the use of measuring devices. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
| Level 2 | |
| CEPR1020 | Co-op and Career Preparation
Description: This series of modules will prepare students for job searching for their co-op work terms and for their future careers. Students will familiarize themselves with the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace regarding social, organizational, ethical, and safety issues while developing an awareness of self-reflective practices. Students will reflect on their skills, attitudes, and expectations and examine available opportunities in the workplace. Successful completion of this course is a requirement for co-op eligibility. |
| ELEC1770 | Electrical Theory, Motor Controls and HRAC
Description: This course covers knowledge of electrical and electronic theory and practice, electrical components and circuits, electrical safety (lock outs and shut off procedures) and applications found in HRAC and other equipment as it relates to food manufacturing. The course covers diagnostic testing and describes the application of electronic devices (pressure switches, flow switches, timers, solenoids and igniters) while also introducing the student to AC/DC current, single-phase and three-phase circuits. Introduce basic knowledge of electrical and electronic terminology used in schematics. Students will gain a basic knowledge of the application of Programmable Logic Controllers (PLCs) in automated processes. Use of meters to diagnose electrical problems relative to gas/oil heating controls and refrigeration equipment will be studied. Electromagnetic theory will be introduced through practical applications (AC & DC motors). This course also covers the basic principles of thermodynamics and their application to the refrigeration system. |
| 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. |
| FOOD1240 | Food Processing II
Description: This hands-on course will provide the students with practical knowledge of food processing methods (e.g. pasteurization, cooking, filling, capping, and packaging), food safety, equipment sanitation, and food testing. Through pilot plant trials complemented with theory sessions, students will understand food manufacturing concepts such as quality, traceability, statistical process control, continuous improvement, preventative maintenance, lean manufacturing, sustainability and waste management. |
| MECH1180 | Introduction to Mechanical Systems and Repair
Description: Students will be given an introduction to mechanical equipment and procedures for maintenance and repair including shop safety. Basic functions and usage of millwright equipment, hand and power tools, precision and measuring tools will be introduced through the completion of millwright projects. Students will gain hands-on experience on food processing equipment in a mechanical shop. |
| MILL1280 | Machine Technology II
Description: This course will develop in the student, knowledge in the types, applications and maintenance of air compressors, process pumps, valves, piping and ancillary equipment. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
| Level 3 | |
| COOP1200 | Co-op Work Term (Food Processing Technician)
Description: This co-op work term will provide students with college-approved work experience in an authentic, professionally relevant work environment. Through this course, students will be provided the opportunity to connect theory and practice by leveraging their academic training to develop a broad base of vocational skills. The practical applications of this work term will promote students' awareness of key concepts and terminology in their field, cultivate their problem-solving and decision-making capabilities, encourage their development of professional autonomy and collaboration, and enhance their capacity to analyze and reflect on their demonstrated abilities in the workplace. |
| Level 4 | |
| DRWG1195 | Drawings and Schematics
Description: This course will allow the learner to read and interpret engineering drawings and schematics, effectively use manufacturers' manuals to aid in the building, rebuilding and maintenance of equipment, and sketch and draw machine components using a variety of drawing techniques. |
| FOOD1550 | Food Processing III
Description: Students will further their knowledge and skills while running a food production line. Improvements to Overall Equipment Effectiveness (OEE) from an operations perspective will be the focus of the course. |
| FOOD2010 | Equipment Maintenance and Optimization
Description: This course will apply concepts learnt in previous courses to the actual operation of a food manufacturing line. The focus will be placed on appropriate maintenance practices and making the necessary adjustments to equipment in order to optimize Overall Equipment Effectiveness (OEE). |
| 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. |
| MILL2090 | Power Transmission
Description: To develop knowledge to identify, select and install the appropriate power transmission system and/or components for a specific application. |
| MILL2100 | Fluid Power
Description: To develop: knowledge and application of safety procedures related to Fluid Power systems; knowledge and applications of basic pneumatic and hydraulic systems; the ability to identify, select and install pneumatic and hydraulic pipe systems and related valves; the ability to perform relevant calculations. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
Program Outcomes
- Operate complex and automated food processing equipment according to industry standard principles and practices.
- Use equipment's hardware and software to support effective food manufacturing processes (e.g. PLCs).
- Apply quality control and quality assurance procedures to food manufacturing.
- Apply food safety concepts (e.g. cleaning and sanitation of equipment) to the manufacture of food products.
- Solve routine technical problems relating to the mechanics of equipment and premises typical in a food manufacturing environment.
- Interpret technical documentation 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.
- Perform tasks in accordance with legislation, safe practices, policies, procedures, standards, regulations and ethical principles.
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.
Program Handbook
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 the Ontario Colleges.ca International applicant portal.. Please note that not all programs are open to international students; check the list of open programs on our International Student Programs web page before applying.
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.
| Start Date | Campus | Status** |
|---|---|---|
| SEP, 2019-AD * | Cambridge | Closed |
| SEP, 2020-AD * | Cambridge | Open |
** Status applicable to domestic students
Program status for international students
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