Courses
Food Processing - Operational Leadership-2024/2025
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| SFTY-6011 | Occupational Health & Safety | 2 | ||
| This course will address the need for increased awareness of hazardous situations in an industrial environment. Students will be exposed to their obligations, rights and responsibilities of employees, supervisors and employers regarding health and safety regulatory compliance. Students will practice responding to legal, economical, technical and personal dimensions associated with hazard awareness in the workplace. | ||||
| SFTY-6012 | Food Safety, Traceability & QA | 4 | ||
| This course will introduce food regulations regarding food safety and good manufacturing practices (GMP), including HACCP and other globally recognized food safety systems. The student will build the skills required to enable them to prepare customized preventative control plans (PCP). | ||||
| FDMG-6018 | Foundations of Food Processing | 4 | ||
| This course will provide an overview of food processing methods, such as pasteurization, cooking, filling, cupping and packaging. Students will be exposed to the food manufacturing process with a focus on the concepts of food safety, product quality, continuous improvement, lean manufacturing, sustainability and waste management. | ||||
| SANI-6001 | Cleaning & Sanitation | 3 | ||
| Effective cleaning and sanitation practices for the food processing industry including specific methods for choosing chemical agents for treatment and elimination will be explored in this course. Students will have the opportunity to test various cleaning and sanitation procedures. Inspection methods including microbiological and ATP swabbing will be utilized to determine efficacy. | ||||
| FDMG-6019 | Food Production-Operational Management | 3 | ||
| This course will focus on how food-processing operations are planned and managed on a daily basis. Emphasis will be placed on new product development and production, marketing and product speculation, concurrent engineering, design for manufacturing, facility layout and process flow. Additional topics include operational analysis and health and safety management. | ||||
| MGMT-6201 | Leadership and Employee Engagement | 3 | ||
| Leaders working at the supervisory level are an essential link in the production process, providing effective communication from the production floor to senior management. In this course, learners will learn how to manage, mentor and motivate others to optimize operational effectiveness. | ||||
| Level 2 | ||||
| Take all of the following Mandatory Courses: | ||||
Group 1 | ||||
| SFTY-6010 | Quality Assurance Systems | 4 | ||
| Through case studies, product evaluations and audit examples, students will study regulations and standards pertaining to Standard Operating Procedures (SOP), product specification compliance and quality assurance programs. QA tools will be evaluated for purpose, quality and efficacy. | ||||
| MTNC-6002 | Total Food Production Maintenance | 2 | ||
| After an introduction to the types of equipment used in food processing, this course will allow students practical hands-on experience in disassembling, assembling and trouble shooting maintenance or repair issues for common types of food processing equipment. | ||||
| MGMT-6176 | Continuous Quality in FP Operations | 4 | ||
| Students will focus on the implementation and use of continuous improvement processes in food production. Students will evaluate the effectiveness of a variety of industry CQI tools and practice communicating change requirements as well as how to build management and staff support for proposed changes. | ||||
| MGMT-6173 | Supply Chain Functionality | 2 | ||
| Effective leaders know how their company works; they acknowledge specialized functions, goals, challenges and operations of all departments. Students will gain knowledge of how a typical food processing company works and identify areas of strengths, weaknesses, and opportunities to improve cross-functional effectiveness. | ||||
| MGMT-6177 | HR Management for Food Processing | 3 | ||
| This course will introduce students to the key principles, policies and practices of Human resource management as it relates to the food processing industry. Topics such as job analysis, training and development, recruitment and selection, performance management, employment legislation and career development. | ||||
| MGMT-6178 | Project Management | 3 | ||
| Through this course students will gain a strong working knowledge of the basics of project management and how to apply this knowledge to effectively manage projects. Students will be able to identify project scope, create a project plan and budget, define and allocate assets, manage risk and manage the project development. | ||||
Group 2 | ||||
| Take MGMT-6174 or INNV-6001 | ||||
| MGMT-6174 | Lean Management/Capstone | 4 | ||
| This course will provide students with industry specific tools such as lean six sigma that can be effective in managing and leading continuous improvement across all functions of an organization. Students will practice effective communication methods for gaining support at all levels of the organization. Through the application of a structured mentorship approach, students will connect with industry partners, research and prepare a proposal to reduce waste, minimize defects, or eliminate non-value additives in food processing. | ||||
| INNV-6001 | Innovation Applications | 4 | ||
| Organizations and individuals need to be innovative to succeed in the complex and rapidly-changing global market place. In this course, you will learn the fundamentals of innovation and how innovation applies to your discipline or field. Using this foundational knowledge, you will select and apply the novel and adaptive thinking processes and tools presented in the course to complete an innovative learning project in collaboration with other students. The project will be based on a real-world scenario involving an external live client identified in consultation with your professor, and you will interact directly with the client. The project may involve a multi-disciplinary approach. Throughout the course, novel and adaptive thinking skills and collaboration skills will be evaluated through self assessment and peer assessment. This course is designed to give students in graduate certificate programs the opportunity apply innovative thinking to a real-world problem presented by an external client. | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 11 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||