Please note:

To effectively participate in this program, students must have reliable Internet access and a device that meets these requirements.

About the program

This hands-on program will provide the students with practical knowledge and experience in food manufacturing methods (pasteurization, filling and packaging), equipment adjustment and sanitation, and troubleshooting a complete production line. Through extensive pilot plant trials complemented with theory sessions, students will understand food manufacturing concepts such as line efficiency, productivity, yield, costing, quality, continuous improvement, lean manufacturing, preventative maintenance, leadership and teamwork. Students will gain in-depth knowledge of Good Manufacturing Practices as well as an understanding of recall plans and traceability. Students will also perform cleaning and sanitation activities and learn about the chemistry of cleaning and sanitation agents, with an emphasis on environmental cleanliness failure in a food processing environment. Methods of detecting issues, correcting them, and developing an effective Cleaning and Sanitation Plan will be explored from a theoretical and practical point of view.

Program information

All courses must be completed during the 6 weeks when the program is offered
Note: Admission to the program is required prior to registration for courses.

Admission requirements

  • Current undergraduate or graduate student in a food science/technology/engineering program at an accredited university OR a graduate of a food technology/technician or biotechnology program from an accredited college

Admission procedures

  • Submit a completed Conestoga College Program Application Form.
  • Submit proof of Admission Requirements. Review Apply to a Program to learn how.
  • Final selection is made following an assessment of the admission requirements.

Graduate opportunities

For more details on related occupations, job market information and career opportunities, see the Government of Canada website:

Program outcomes

  • Operate complex food processing equipment including set-up, adjustment, cleaning and sanitation while integrating Food Safety concepts and Good Manufacturing Practices in operational conditions.
  • Evaluate manufacturing elements such as line efficiency, productivity, yield and cost.
  • Generate basic process flow diagrams based on food processing operations in the Pilot Plant.
  • Evaluate the importance and interactions among the following concepts: lean manufacturing, statistical process control, quality, traceability, preventative maintenance and continuous improvement in a successful manufacturing business.
  • Develop a HACCP Plan for a product designed and produced as part of the course, including written documentation.
  • Conduct cleaning and sanitation procedures (e.g. CIP, COP, environmental) in the Pilot Plant including assessing their effectiveness.
  • Assess the impact of Leadership and Teamwork, as well as Communication and other interpersonal interactions, in a manufacturing business

Program contact

Continuing Education
Upcoming registrations

Mark your calendar with our registration dates, so you can plan your future.

Spring registration: Opens March 11, 2024
Fall registration: Opens July 22, 2024