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Food Processing Operations (Part-time)

Program Code:
Engineering & Information Technology

About the Program

This hands-on program will provide the students with practical knowledge and experience in food processing methods (e.g. pasteurization, filling and packaging), equipment adjustment and sanitation, and troubleshooting a complete production line. Through extensive pilot plant trials complemented with theory sessions, students will understand food manufacturing concepts such as line efficiency, productivity, yield, costing, quality, traceability, continuous improvement, lean manufacturing, preventative maintenance, leadership and teamwork. Students will gain in-depth knowledge of Good Manufacturing Practices and HACCP. The course includes the practical development of HACCP elements and understanding recall plans and traceability system components. Students will also perform cleaning and sanitation activities and learn about the chemistry of cleaning and sanitation agents, with an emphasis on environmental cleanliness failure in a food processing environment. Methods of detecting issues, correcting them, and developing an effective Cleaning and Sanitation Plan will be explored from a theoretical and practical point of view.

Program Information

All courses must be completed during the 6 weeks when the program is offered

Note: Admission to the program is required prior to registration for courses.

Admission Requirements

Admission Procedures

How to Apply

Students may obtain a Conestoga College Program Application Form from any Conestoga College campus, OR by writing directly to the Registrar's Office, OR by using the college website at

Send completed applications to:
Conestoga College
Admissions Office
299 Doon Valley Dr
Kitchener, Ontario
Canada N2G 4M4

How to Register for Courses

Go to How to Register for detailed registration information.

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.

Graduate Opportunities

For more details on related occupations, job market information and career opportunities, see the Government of Canada website:

Program Outcomes

Program Courses

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.

Course Information
Course Code Course Title Status
FOOD1460 Food Safety and Cleaning Theory
Description: Cleaning and Sanitation are cornerstone concepts for the food processing professional. This course will provide opportunities for the learners to apply previous and new knowledge of chemistry and microbiology to practical situations relating to food safety and cleaning in a food processing facility. Chemical selection and application, evaluation of cleaning and sanitation effectiveness and various techniques for swabbing and sample processing are practiced in real life Pilot Plant applications.
Hours: 27
Credits: 2
FOOD1470 Principles of Manufacturing Operations
Description: Understanding the factors that impact the effectiveness and efficiency of a process contributes significantly to the success of a manufacturing business. In this course the learners will be provided with an overview of key topics such as: Business, Leadership and Teamwork, Quality Concepts, Traceability, Statistical Process Control, Continuous Improvement, Preventative Maintenance, Lean Manufacturing, Sustainability and Environmental Impact. Through group exercises and practical data collection from a real life process, students apply theoretical concepts to calculate process parameters such as Overall Equipment Effectiveness and Cost per Unit.
Hours: 21
Credits: 2
FOOD1480 Food Processing and Product Development
Description: This hands-on course enhances the learner's knowledge of food manufacturing processes from the perspective of product development. Students will learn the steps involved in product creation and experiment with ingredients to build a specific product to target parameters. The products developed by the students in this course are then scaled-up to manufacturing level in the Pilot Plant.
Hours: 15
Credits: 1
FOOD1490 Food Processing Operations
Description: This hands-on course takes place entirely in the Pilot Plant and involves hands-on operation of a complete product manufacturing line. Students learn how to set up, operate and clean full size food processing equipment in a real life setting, while manufacturing a finished product to specific parameters. Aspects of line efficiency and team organization are taught and evaluated. The students assume various roles as part of manufacturing teams, enhancing their leadership and problem solving capabilities.
Hours: 54
Credits: 4
FOOD1500 Food Manufacturing Project
Description: This course involves the development, testing and manufacturing of a food product from the laboratory bench top to the final package. Using knowledge gained in all the other courses in this program. Students will design a product formula, scale it up to pilot plant size, package and test it and then report on specific parameters of their chosen process. Appropriate problem solving, communication, time management and organization skills are emphasized.
Hours: 63
Credits: 4


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.


Program Contact

Luis Garcia,, 519-748-5220 ext. 2475

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