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View our Virtual tourCourses - September 2024
Level 1
Course details
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
Principles of Food Safety and Quality Assurance
FOOD8020
- Hours: 70
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Food Manufacturing - Equipment Operations I
FOOD8122
This course includes an introduction to food science, food composition, basic processing methods, and food regulations. Through hands-on activities on complete manufacturing lines, students will learn how to set up, operate and optimize food processing and packaging equipment in a GMP environment. Students will create batch documentation and production reports for product and team performance assessment.
- Hours: 70
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Cleaning and Sanitation
FOOD8160
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Developing Team Dynamics and Employee Engagement
MGMT8482
Success in any professional environment requires employees to operate effectively as a team member, acknowledging and functioning as part of a group. This course will define various types of teams and their typical applications, team tools and team member roles, effective meeting and project management concepts, and coaching tools for other ineffective team members. Students will practice using the learnings through projects and in-class practical applications.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Performance and Competency Management
MGMT8531
Competency and performance improvement remain urgent goals of most organizations. In this course, students will learn systematic approaches to improving individual performance in ways that help achieve change. The course will cover successful and unsuccessful methodologies to performance appraisal and management. The student will learn through role-play and case study, the most effective and personally comfortable process to conduct performance evaluations. Several examples of actual performance appraisals are made available in this hands-on course.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Operations Management
QUAL8081
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
Quality Assurance Management Systems
FOOD8056
- Hours: 56
- Credits: 4
- Pre-Requisites:
- CoRequisites:
Comprehensive Maintenance
FOOD8132
Understanding how equipment components work is a vital skill for those working with manufacturing equipment. This course will provide theoretical and hands-on practical experience in comprehending how sub-assemblies of the most common types of equipment work. Students will have the opportunity to disassemble and reassemble various components of equipment that will be found in any manufacturing environment.
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Food Manufacturing - Equipment Operations II
FOOD8142
In order for manufacturing companies to remain competitive, it is of vital importance to implement a prioritized continuous improvement program. This course will provide students with specific tools that can extremely effective in driving continuous improvement across all functions of an organization. Students will also be provided with effective methods to communicate with employees and with managers to gain support for the types of changes that result from continuous improvement implementations. Students will have an opportunity to identity appropriate tools to apply to various situations and to apply those tools effectively.
- Hours: 70
- Credits: 5
- Pre-Requisites: FOOD8121 OR FOOD8122
- CoRequisites:
Supply Chain Functionality
FOOD8152
Manufacturing companies’ processes are integrated between many business functions within an organization. Effective leaders know the roles of these functions, their goals, how they operate, what the challenges are, and how they relate to the other functions. Students will gain knowledge of that information in a typical manufacturing environment and will identify opportunities to improve cross-functional effectiveness.
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Introduction to Project Management
MGMT8551
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:
- CoRequisites:
Occupational Health and Safety and Food Law
OHS8211
This course will address the need identified in industrial environments 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. Students will have an understanding of how to respond to and record the legal, economical, technical, and personal dimensions associated with hazard awareness in industrial environments.
- Hours: 14
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Lean Six Sigma
QUAL8181
- Hours: 70
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Program outcomes
- Develop skills and knowledge required to supervise food processing operations and supply chain (from purchasing to shipping).
- Interpret information regarding Overall Equipment Effectiveness (OEE) to identify opportunities for improvement of the manufacturing operation.
- Develop best industry practices in Lean Six Sigma and Total Preventative Maintenance to support continuous improvement processes in food manufacturing operations.
- Understand and apply food safety regulations, sanitation requirements and traceability systems specific to food manufacturing to support efficient, safe and quality operations.
- Develop best industry practices in Lean Six Sigma and Total Preventative Maintenance to support continuous improvement processes in food manufacturing operations.
- Select and use appropriate and effective principles and practices of team-building and leadership to implement and maintain new procedures and practices in all areas of the manufacturing operation (e.g. food safety, quality assurance, lean six sigma, total preventative maintenance, continuous improvement).
- Practice leading and supervising an operations team in food manufacturing.
- Understand regulations governing Occupational Health & Safety in a manufacturing environment.