Food Processing Technician (Optional Co-op)

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $106.20

• Hours: 1
• Credits: 0
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

The Food Safety Course is designed to provide the student with general knowledge of food safety including food safety hazards, Good Manufacturing Practices and food safety systems, as well as basic knowledge of food plant security and of the impact of food manufacturing on the environment. The content is based on the MTCU schedule of training for a Process Operator - Food Manufacturing apprenticeship program.

• Hours: 70
• Credits: 5
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 70
• Credits: 5
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $14.95

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $181.15

This course will develop the student’s knowledge of safety legislation, lock-out and isolation procedures, protective clothing and equipment, confined space procedures, housekeeping rules, fire, electrical and chemical hazards. In addition, students will gain skill in the selection, safe use and care of the cutting and non-cutting tools, as well as units of measurement used in a mechanical workshop and skill in the use of measuring devices.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 14
• Credits: 1
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

In this course, students will learn professional writing and presentation skills required for effective technical communication in the workplace. They will learn to write technical documents by applying standard technical writing style and analyzing their forms and uses for target audiences, purposes, and contexts. They will also learn to write formal technical proposals or reports using research and documentation skills.

• Hours: 42
• Credits: 3
• Pre-Requisites: COMM1085
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

This course covers knowledge of electrical and electronic theory and practice, electrical components and circuits, electrical safety (lock outs and shut off procedures) and applications found in HRAC and other equipment as it relates to food manufacturing. The course covers diagnostic testing and describes the application of electronic devices (pressure switches, flow switches, timers, solenoids and igniters) while also introducing the student to AC/DC current, single-phase and three-phase circuits. Introduce basic knowledge of electrical and electronic terminology used in schematics. Students will gain a basic knowledge of the application of Programmable Logic Controllers (PLCs) in automated processes. Use of meters to diagnose electrical problems relative to gas/oil heating controls and refrigeration equipment will be studied. Electromagnetic theory will be introduced through practical applications (AC & DC motors). This course also covers the basic principles of thermodynamics and their application to the refrigeration system.

• Hours: 105
• Credits: 6
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

This hands-on course will provide the students with practical knowledge of food processing methods (e.g. pasteurization, cooking, filling, capping, and packaging), food safety, equipment sanitation, and food testing. Through pilot plant trials complemented with theory sessions, students will understand food manufacturing concepts such as quality, traceability, statistical process control, continuous improvement, preventative maintenance, lean manufacturing, sustainability and waste management.

• Hours: 112
• Credits: 6
• Pre-Requisites: COMM1085 AND FOOD1215
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Students will be given an introduction to mechanical equipment and procedures for maintenance and repair including shop safety. Basic functions and usage of millwright equipment, hand and power tools, precision and measuring tools will be introduced through the completion of millwright projects. Students will gain hands-on experience on food processing equipment in a mechanical shop.

• Hours: 70
• Credits: 4
• Pre-Requisites: MILL1250 AND MILL1350
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 56
• Credits: 4
• Pre-Requisites: MILL1250 AND MILL1350
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.