Food Processing - Operational Leadership
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Program Overview
This one-year full-time program is designed to prepare graduates for a supervisory career in the food-processing industry.
Program Details
Program Code
FPO2
Credential:
Ontario College Graduate Certificate
Duration
30 weeks
Start Dates
Locations
Availability
Full Time Offerings
2024 May
London - Downtown
Open
2024 September
London - Downtown
Open
2025 January
London - Downtown
Open
2025 May
London - Downtown
Open
2023 September
London - Downtown
Closed
2024 January
London - Downtown
Closed
Start Dates
Locations
Availability
Full Time Offerings
2025 January
London - Downtown
Open
2025 May
London - Downtown
Open
2023 September
London - Downtown
Closed
2024 January
London - Downtown
Closed
2024 May
London - Downtown
Closed
2024 September
London - Downtown
Closed
Your Learning Experience
Prepare for a supervisory career in the food-processing industry with Food Processing - Operational Leadership. Supervisors in food and beverage processing supervise and coordinate the activities of workers who operate processing and packaging machines, and workers who grade food and beverage products.
During this one-year postgraduate certificate, students will apply concepts that lead to excellence in food processing and business processes with a focus on quality assurance, food safety and continuous improvement including lean six sigma to design systems. This program also offers hands-on learning experiences with local food processing industry partners. Courses such as Supervision, Mentorship and Employee Engagement, Human Resource Management and Project Management provide foundational business operations knowledge to help you become a leader in the industry.
Upon graduation, you will be prepared for careers in the food and beverage processing establishments such as:
- Fruit and vegetable processing plants
- Dairies
- Flour mills
- Bakeries
- Sugar refineries
- Fish plants
- Meat plants
- Breweries
Learning Outcomes
- Develop quality assurance and continuous improvement processes to monitor the operation of the supply chain in the food processing sector;
- Analyze regulations applicable to food processing and their effects on operational activities in a food processing facility to ensure that the highest standards for product quality are being met;
- Evaluate best practices such as Lean Six Sigma and Total Preventative Maintenance, with the intent to improve operational efficiencies in food processing;
- Monitor and maintain food safety and traceability systems specific to food processing to support efficient, safe and quality operations;
- Interpret information regarding Overall Equipment Effectiveness (OEE) to identify opportunities for improvement of the manufacturing operation;
- 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 processing operation;
- Prepare accurate and relevant production cost charts that include all cost factors to support appropriate financial decisions related to plant operations;
- Manage the scope, cost, timing, and quality of a project as defined by project stakeholders to contribute to the brand reputation and financial success of the business.
Related Programs
Academic School
Program Coordinator:
Josie Pontarelli
Admission Requirements
Ontario College Diploma, Ontario College Advanced
Diploma, Degree, Red Seal certification or equivalent preferably in
culinary, bake, nutrition, food science or similar agri-business
discipline
OR
Acceptable combination of related work experience and
post-secondary education as judged by the College to be equivalent
to the above*
Note:
*Applicants may be required to submit a resume
and cover letter that includes details of work
experience.
International Admission Equivalencies
Admission equivalencies for Fanshawe depends on your country of study. Please enter your location to see the requirements for your country below.
English Language Requirements
English Language Requirements
| Test | Score |
|---|---|
| TOEFL iBT | 88 |
| IELTS Academic | Overall score of 6.5 with no score less than 6.0 in any of the four bands |
| CAEL | Overall score of 70 with no score less than 60 in any of the four bands |
| PTE Academic | 59 |
| Cambridge English | Overall score of 176 with no language skill less than 169 |
| ESL4/GAP5 | Minimum grade of 80% in Level 9, 75% in Level 10 |
| Duolingo | Overall score of 120, with no score lower than 105 |
Recommended Personal Preparation
Recommended Personal Preparation
- Professional Attire-Uniform Required
- High level of customer service
- Ability to work successfully in both an independent and team environment
- Keen interest in cultural diversity
- Aptitude for language study
- Professionalism
Applicant Selection Criteria
Applicant Selection Criteria
Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:- Preference for Permanent Residents of Ontario
- Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
- Achievement in the Admission Requirements
Post-Admission Requirements
Post-Admission Requirements
Food Handler Certification. Student must complete the online Food Handler Certification before they begin classes. The student may be exempt if they have a valid, in-date Food Handler Certification. In Ontario, Food Handler Certification renewal is required every five years by law.Courses
| 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. | ||||
Tuition Summary
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.