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.
Hours: 42
Credits: 3
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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.
Hours: 1
Credits:
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Description: This course will introduce the student to food safety hazards, their negative impact on the food industry and the benefits of developing strong food safety control programs to assure safe food production. This course provides in-depth coverage of the fundamental concepts of food safety, Preventive Control Plans (PCP) and how they assist in controlling the likelihood of introducing food safety hazards to the food product through the work environment and operational practices. Students will be introduced to the knowledge and skills required to enable them to establish and implement PCP. This course will provide a strong foundation for the later studies in hazard analysis and critical control points (HACCP), and other globally recognized food safety management systems. This course provides in-depth coverage of food safety according to the Safe Food for Canadians Regulations (SFCR), Codex Alimentarius Basic Texts (WHO) and the Global Food Safety Initiative (GFSI). Students will be introduced to the resources necessary to enable them to customize Preventive Control Plans (PCP) to meet industry specific requirements and regulations and industry best practices. The learner will be introduced to the skills required to identify, document and communicate food safety responsibilities for different job categories and the need for involvement and interactions between departments in a food organization (i.e. production management, maintenance, engineering, sanitation, product development, quality control, marketing, sales, production employees).
Hours: 70
Credits: 5
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Description: This course will provide the learner with current understanding of the fundamental relationship between molecular structure and function for food proteins, carbohydrates, lipids and other food ingredients. It provides knowledge about how chemical systems behave in order to better control them to improve the quality, nutritional value, safety and presentation of food across the manufacturing chain from ingredients to manufacturing and storage. Lectures, laboratories and assignments will help the learner gain in-depth understanding of chemical and bio-chemical phenomena specific to the food processing industry.
Hours: 42
Credits: 3
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Description: This course combines lecture and hands on work in the laboratory and food manufacturing pilot plant facility. This course provides knowledge of the characteristics of common microorganisms of concern in the food industry, which will build a strong foundational knowledge to assist the students for later studies in conducting hazard analysis and risk assessments in developing HACCP plans. This course will also familiarize the learner with key information required to plan the design for construction of a food safety laboratory; purchase equipment; reagents and tools; develop documented procedures and microbiological food sampling plans for in-house testing for the food manufacturing industry. This course offers ample time for participants to develop the skills to become competent at a variety of microbiological food testing and environmental swabbing methods (e.g. Total Aerobic Plate Count, Coliform Plate Count, E. coli, ATP testing), which are commonly applied in an in-house food manufacturing lab. Participants will learn how to choose an independent accredited laboratory and how to send out food and swab samples for tests that are not performed in-house. Participants will become familiar with microbiological testing protocols to meet regulatory requirements and industry best practices for the food industry.
Hours: 56
Credits: 4
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Description: This course will provide the learners with tools useful for understanding food laws and regulations. The food laws of various countries and regions are studied, with particular emphasis on laws that apply in Canada, the U.S and Europe. Some of the topics cover current regulatory initiatives, the regulation of food safety, the impact of genetic modification or bio-engineering of food on regulations, rules about additives, liability for food fraud, food, labelling regulations and other issues of concern
Hours: 42
Credits: 3
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Description: This course will give students an in-depth knowledge of effective Cleaning and Sanitation practices in the food and beverage manufacturing industry. Specific methods for determining soils and choosing the best chemical agents for treatment and elimination, main causes of environmental cleanliness failure and the science base for choosing the most effective ways to perform and evaluate sanitary conditions will be presented. Proper use of and safe handling of chemicals, along with overall safety in sanitation will be practiced throughout the course. Methods of detection and correction will be explored from both a practical and theoretical point of view. Students will be assigned sanitation tasks and will use the knowledge gained to test various cleaning agents and different techniques to determine their efficacy by means of on-site inspections, microbiological and ATP swabbing on actual food manufacturing lines. Assignments will include the creation of a Master Sanitation Schedule for the pilot plant and SSOPs for the equipment
Hours: 41
Credits: 3
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Description: This course will provide the students with practical knowledge and experience in food quality management systems. Through case scenarios, product evaluations and audit examples complemented with theory sessions, students will learn the regulations and standards including enforcement through various audits. Students will be able to develop Standard Operating Procedures, product specifications, with an emphasis on process controls and techniques to minimize variation. Quality programs will be explored with a focus on product compliance from Supplier to customer. Methods of detecting issues, correcting them, and developing an effective Quality system tools will be explored from a theoretical and practical point of view.
Hours: 56
Credits: 4
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Description: This course provides the framework and principles for effectively managing the safety of the food supply chain. In this course students learn the components of examining and controlling food safety risks by applying Hazard Analysis Critical Control Point (HACCP) principles, risk assessments, and using multiple government and organizational perspectives (such as the Canadian Food Inspection Agency (CFIA), the US Food and Drug Administration (FDA), United States Department of Agriculture (USDA), the World Health Organization (WHO) and others). In depth knowledge and application of the process used to develop, implement and maintain a food safety preventative control plan is provided to the learners through lectures and group work. Emphasis is placed on the importance, benefits and approaches of an effective traceability system in different industry sectors.
Hours: 56
Credits: 4
Pre-Requisites: FOOD8020
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Description: This course will provide students the opportunity to create and document key components of an effective Food Safety Management system by applying their knowledge of the Global Food Safety Initiative (GFSI) benchmarked food safety standards (such as SQF, BRC, and FSC22000). Students will develop and perform validation studies for a food safety system in the IFPT pilot plant and execute mock traceability exercises.
Hours: 56
Credits: 4
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Description: This course provides the learner with detailed knowledge of food safety principles as they apply on a farm setting. Similarities and differences between practices specific to agricultural operations and further processing activities are discussed. The course is based on the Canada GAP body of knowledge, and it makes references to other GAP practices world-wide. Through lectures, workshops or field trips, students study real-life examples and application of these practices in Ontario.
Hours: 42
Credits: 3
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Description: This practical course will provide the learner with ample opportunity to apply the knowledge developed in the previous courses to the Pilot Plant environment. Students will practice environmental sampling and testing, collection and processing of specific product, water and air samples as well as in-depth assessment of the cleaning and sanitation effectiveness.
Hours: 42
Credits: 3
Pre-Requisites: FOOD8020
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Description: This course provides the tools to manage and monitor the progress of complex projects across cross-functional teams of employees in multiple departments. The project management tools include clear definition of goals, outlining specific tasks and components, status reporting, the use of MS Project, and holding employees accountable for completion of project milestones. This managerial skill will help establish priorities and effectively manage projects to drive business results.
Hours: 42
Credits: 3
Pre-Requisites:
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