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
Delivery
Day Time
Full-Time
Duration Next
30 weeks
Start Dates
Locations
Availability

Full Time Offerings

2023 January
London - Downtown
Open
2023 September
London - Downtown
Open
2024 January
London - Downtown
Open
Start Dates
Locations
Availability

Full Time Offerings

2023 September
London - Downtown
Open
2024 January
London - Downtown
Open

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
  1. Develop quality assurance and continuous improvement processes to monitor the operation of the supply chain in the food processing sector;
  2. 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;
  3. Evaluate best practices such as Lean Six Sigma and Total Preventative Maintenance, with the intent to improve operational efficiencies in food processing;
  4. Monitor and maintain food safety and traceability systems specific to food processing to support efficient, safe and quality operations;
  5. Interpret information regarding Overall Equipment Effectiveness (OEE) to identify opportunities for improvement of the manufacturing operation;
  6. 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;
  7. Prepare accurate and relevant production cost charts that include all cost factors to support appropriate financial decisions related to plant operations;
  8. 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.

 

Program Coordinator:

Josie Pontarelli

Program Pathways

  • Graduates of this program who wish to pursue further education have a number of pathway opportunities to degrees and programs around the globe. Students are encouraged to search the various links on the Tourism, Hospitality and Culinary Arts website and discuss the program specific opportunities with the Tourism, Hospitality and Culinary Arts Student Success Advisor.
  • For information about Program Pathways visit www.fanshawec.ca/programpathways

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.

English Language Requirements

English Language Requirements

Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:

  • A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
  • Test of English as a Foreign Language (TOEFL) test with a minimum score of 88 for the Internet-based test (iBT), with test results within the last two years
  • International English Language Testing System (IELTS) Academic test with an overall score of 6.5 with no score less than 6.0 in any of the four bands, with test results within the last two years.  SDS Program Requirements.  
  • Canadian Academic English Language (CAEL) test with an overall score of 70 with no score less than 60 in any of the four bands, with test results within the last two years
  • Pearson Test of English Academic (PTE) with a minimum score of 59, with test results within the last two years
  • A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 176 with no language skill less than 169, with test results within the last two years
  • An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 75% in all sections of the test, with test results within the last two years
  • Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 9 or 75% in ESL4/GAP5 Level 10
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:
  1. Preference for Permanent Residents of Ontario
  2. 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)
  3. 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-6012Food Safety, Traceability & QA4
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-6018Foundations of Food Processing4
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-6001Cleaning & Sanitation3
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.
MGMT-6175Supervision & Employee Engagement3
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.
MGMT-6177HR Management for Food Processing3
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.
FDMG-6019Food Production-Operational Management3
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.
View all courses

Tuition Summary

Canadian Costs
$5,782.80
Total Cost of Program
International Costs
$16,578.64
Total Cost of Program

*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.

 

Contact/Questions