Food Processing Technician (Optional Co-op)

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Courses - September 2025

Level 1

Course details

College Reading & Writing Skills
COMM1085

Description: This course introduces students to the reading, writing, and critical thinking skills needed for academic and workplace success. Students will analyse a variety of texts and apply the steps of planning, writing, and revising to produce writing that meets the expectations of selected audiences and purposes. The course prepares students for college-level writing tasks, research, and documentation by asking them to produce clear, informed, and purposeful documents relevant to both academic and professional contexts.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Computer Applications
COMP1255

Description: The student is introduced to the basics of computer operating systems and file management. The student will gain practical knowledge of various software applications such as: Word, Excel, PowerPoint and others that will facilitate technical communication. The use of search tools for accessing information and online communication will also be covered. Keyboarding to a minimum proficiency level will be developed.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Conestoga 101
CON0101

Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.
  • Hours: 1
  • Credits: 0
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Food Safety - Level 1
FOOD1206

Description:

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: 56
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Food Processing I
FOOD1216

Description:

This course will give students an introduction to the Food Industry, and also cover principles of food science and food composition, basic processing methods, and food regulations. Students will be introduced to food processing equipment in the pilot plant as well as to food testing in the laboratory.

  • Hours: 84
  • Credits: 6
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Applied Technical Mathematics I
MATH1510

Description: This course, when successfully completed, will provide an understanding of terminology, basic concepts and applications of fractions, ratio, proportion, percent, unit conversion, pre-algebra, and basic algebra in solving technical problems pertaining to Millwrighting. The fundamentals of International System of Units (SI) will be discussed to assist students in developing a functional knowledge of the metric system. Perform occupational calculations in the imperial and metric systems to solve technical problems pertaining to Millwrighting.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Machine Technology I
MILL1251

Description:

To develop in the apprentice knowledge of ferrous and non-ferrous metals, basic heat treatment procedures and knowledge and applications of fasteners, types, properties and applications of lubricants and to identify and select various fasteners used in the trade.

  • Hours: 70
  • Credits: 5
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Level 2

Course details

Co-op and Career Preparation
CEPR1020

Description: This series of modules will prepare students for job searching for their co-op work terms with the guidance of a Coop Advisor. Students will familiarize themselves with the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace regarding social, organizational, ethical, and safety issues while developing an awareness of self-reflective practices. Students will reflect on their skills, attitudes, and expectations and examine available opportunities in the workplace. Successful completion of these modules is a requirement for co-op eligibility.
  • Hours: 14
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Electrical Theory, Motor Controls and HRAC
ELEC1771

Description:

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: 98
  • Credits: 6
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Food Processing II
FOOD1240

Description:

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.

Machine Technology II
MILL1286

Description:

This course will develop in the student, knowledge in the types, applications and maintenance of air compressors, process pumps, valves, piping and ancillary equipment.

  • Hours: 70
  • Credits: 5
  • Pre-Requisites: MILL1251
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options

Level 3

Course details

Co-op Work Term (Food Processing Technician)
COOP1200

Description: This co-op work term will provide students with college-approved work experience in an authentic, professionally relevant work environment. Students will be provided the opportunity to connect theory and practice by leveraging their academic training to develop a broad base of vocational skills. The practical applications of this work term will promote students’ awareness of key concepts and terminology in their field, cultivate their problem-solving and decision-making capabilities, encourage their development of professional autonomy and collaboration, and enhance their capacity to analyze and reflect on their demonstrated abilities in the workplace.
  • Hours: 420
  • Credits: 14
  • Pre-Requisites: CDEV1020 OR CEPR1020
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Level 4

Course details

Food Processing III
FOOD1550

Description: Students will further their knowledge and skills while running a food production line. Improvements to Overall Equipment Effectiveness (OEE) from an operations perspective will be the focus of the course.
  • Hours: 42
  • Credits: 2
  • Pre-Requisites: FOOD1240
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Fluid Power
MILL2100

Description:

To develop: knowledge and application of safety procedures related to Fluid Power systems; knowledge and applications of basic pneumatic and hydraulic systems; the ability to identify, select and install pneumatic and hydraulic pipe systems and related valves; the ability to perform relevant calculations.

  • Hours: 70
  • Credits: 5
  • Pre-Requisites: MILL1280 OR MILL1285 OR MILL1286
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Machine Technology III
MILL2200

Description:

Building on the knowledge from Machine Technology II, this course provides an in-depth exploration of advanced machine technologies used in food processing. Students will develop a comprehensive understanding of automated systems, equipment integration, and preventative maintenance strategies critical to maintaining efficient and safe food production environments. Through hands-on training, case studies, and industry-relevant applications, students will learn to optimize system performance and implement best practices in machine safety and sanitation. Emphasis will be placed on regulatory compliance, including food industry standards for equipment operation and maintenance. By the end of this course, students will be equipped with the technical expertise to support food processing operations, ensuring equipment operates at peak efficiency while meeting safety, quality, and sustainability requirements.

  • Hours: 70
  • Credits: 5
  • Pre-Requisites: MILL1286
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Troubleshooting
MILL2300

Description:

This course provides students with the knowledge and skills needed to diagnose and resolve mechanical and electrical issues in food processing equipment. Emphasizing a systematic approach to troubleshooting, students will learn to identify common equipment failures, analyze root causes, and apply corrective actions to minimize downtime and maintain production efficiency.

Topics include mechanical and electrical fault detection, troubleshooting pneumatic and hydraulic systems, interpreting technical manuals and schematics, and utilizing diagnostic tools and techniques. The course also covers preventive and predictive maintenance strategies to reduce the likelihood of equipment failure.

Through hands-on training, case studies, and real-world scenarios, students will develop problem-solving skills essential for maintaining food processing machinery in compliance with industry regulations and safety standards. By the end of the course, students will be prepared to effectively troubleshoot equipment issues, ensuring continuous and efficient food production operations.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites: MILL1286
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Lean Six Sigma
QUAL8182

Description:

This course will provide students with specific tools that can be extremely effective in managing and leading continuous improvement across all functions of an organization. Students will also be provided with effective methods to communicate at all levels of the organization to gain support for the types of changes that result from continuous improvement implementations and to drive increased employee engagement.This course will demonstrate how two complementary continual improvement philosophies have been combined to provide a methodology that achieves rapid improvements in customer satisfaction, cost, quality and process speed. Through the application of a structured approach students will learn how to reduce waste, minimize defects and eliminate non-value-added activities in any manufacturing or transactional process

  • Hours: 56
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options

Please note:

Estimated required text and/or learning resource costs are based on the most recent available data through the Conestoga Campus Store.

Program outcomes

  1. Operate complex and automated food processing equipment according to industry standard principles and practices.
  2. Use equipment hardware and software to support effective food manufacturing processes (e.g. PLCs & CAD Simulators).
  3. Apply quality control and quality assurance procedures to food manufacturing.
  4. Apply food safety concepts to the manufacture of food products.
  5. Solve routine technical problems relating to the mechanics of equipment and premises typical in a food manufacturing environment.
  6. Create and interpret technical documentation typical in a food manufacturing environment.
  7. Maintain food manufacturing equipment typical in food processing, within specified operational parameters through the application of preventative, predictive, and industrial maintenance theory.
  8. Perform tasks effectively both individually and as a member of a work team.
  9. Perform tasks in accordance with legislation, safe practices, policies, procedures, standards, regulations and ethical principles.
  10. Use precision measuring equipment and perform basic machining skills to support equipment assessment and repair.