Graduate Certificate in Food Processing - Operational Leadership
DURATION
30 Weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
May 2025
TUITION FEES
CAD 18,246 *
STUDY FORMAT
On-Campus
* international students
Introduction
This one-year full-time program is designed to prepare graduates for a supervisory career in the food-processing industry.
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
CIP Code: 01.0401
Admissions
Curriculum
Level 1
Take all of the following Mandatory Courses:
- Occupational Health & Safety
- Food Safety, Traceability & QA
- Foundations of Food Processing
- Cleaning & Sanitation
- Food Production-Operational Management
- Leadership and Employee Engagement
Level 2
Take all of the following Mandatory Courses:
Group 1
- Quality Assurance Systems
- Total Food Production Maintenance
- Continuous Quality in FP Operations
- Supply Chain Functionality
- HR Management for Food Processing
- Project Management
Group 2
Take MGMT-6174 or INNV-6001
- Lean Management/Capstone
- Innovation Applications
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.
Program Tuition Fee
Program Outcome
- 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.