Programs

Food Processing Technology

The Centre for Continuing Education is offering a specific training program under the initiative “Credited Career Advancement Courses (perfectionnement crédité)” financed by the Gouvernement du Québec (Service Québec de l’Île de Montréal). The training provides short-term upskilling opportunities to qualified workers recently laid off due to the COVID-19 pandemic.  Clients may be eligible for financial support under PARAF (Renewed Prosperity Greater Training Program).

https://www.quebec.ca/en/employment/renewed-prosperity-training-program/

Admission Requirements

Admission Requirements
Financial participation from the Gouvernement du Québec (Service Québec de l’Île de Montréal)
Prior to starting training, you must meet with an employment assistance officer at a Service Québec de l’Île de Montréal office, or a local employment centre (CLE), and obtain an authorization. Ask for a follow-up sheet ( fiche de suivi ) from an employment assistance officer.
Click to find your nearest Centre local d’emploi (CLE): https://www.localisateur.servicesquebec.gouv.qc.ca/en
Contract number for this program is 760312-0 

Admissions Requirements:

  • Secondary V or equivalent (deemed sufficient by college)
  • Current Curriculum Vitae
  • Letter of Motivation
  • Referred by Service Quebec

Other documents required:

  • Canadian Citizenship (birth certificate, permanent resident or Canadian citizenship card)
  • Quebec residency documents:  QC medicare card, CSQ, etc.

Specific Requirements Related to the Program

The training provides short-term upskilling opportunities to qualified workers recently laid off due to the COVID-19 crisis. Individuals who worked in the industry related to food, manufacturing, restaurant  or service industries; as well as hotel and retail with strong customer service experience. Requires that the person have  no known allergies to food or chemicals and able to lift heavy items.

Important Dates

Next Program

May 3, 2021

Virtual Information Session

Tuesday, April 13, 2021 at 2:00pm
OR
Tuesday, April 20, 2021 at 2:00pm

Note

It is mandatory to attend an Information Session if you wish to be considered for the program.

Sign up for a virtual information session

Program Overview

John Abbott College’s Food Processing Technology program is seeking candidates looking to work in various levels of food processing, including quality control, quality assurance, equipment maintenance, supply chain procurement, on the manufacturing floor or in administration. Classes will be online with labs to be held on JAC’s campus. 




Job Outlook

Jobs available in food industries such as dairy, beverages, dry and semi-solid productions, ranging from floor production to quality assurance, quality control, supply chain procurement, sampling, equipment maintenance and cleaning.

Some Job titles may include:

  • General aid
  • Production operator (liquid, solid, drying, mixing, filtration, grinding, granulation…)
  • Sanitation agent
  • Cleaning agent
  • Operator packaging
  • Maintenance officer
  • Sampling/sampling agent
  • Warehouse agent/raw material
  • Laboratory agent/laboratory analyst quality control
  • Associate quality assurance

The job outlook is good according to Emploi-Quebec perspectives  for NOC code 9617

Wages

Hourly salary ranges from $15.00 to $ 25.00

Source: Emploi-Québec-Information sur le marche du travail

Courses & Schedule

Schedule

345 hours / 3 months
Monday, Wednesday and Thursday: 8:30 - 15:00 (30 mins for lunch)
Tuesday and Friday: 8:30 - 16:00 (30 mins for lunch)

(days and times subject to change)

* THIS IS A HYBRID PROGRAM, WITH COURSES OFFERED ONLINE AND LABORATORIES OFFERED ON-CAMPUS
List of courses



Course Title Course Description Hours
Liquid Manufacturing I | 234-154-AB (Liquid & semi-solid food product processing) - In this course students will be trained to perform unit operations related to liquid and semi-solid food products such as mixing, dissolving and pumping. They will be trained to set-up and use pilot-scale equipment such as tanks, mixers, homogenizers, pumps and extruders. Using documentation and work practices related to the food processing industry, and working in teams, students will manufacture 50 liters pilot batches of liquid and semi-solid food products such as solutions, colloids, dispersions, suspensions, emulsions and gels. Detailed sections will be dedicated to milk and dairy products, soup, beverage and sauce manufacturing. In-process sampling as well as finished product assessment will be performed to evaluate the bulk products using tools and equipment like pH=meter, viscometer, rheometer and texture analyzer. Potential processing problems will be identified and solutions developed by the production team. The concepts of critical quality attributes and critical process parameters will be introduced and applied during the production process, students will also evaluate process improvements. Various Equipment cleaning approaches will be also introduced. 60
OSD Manufacturing I | 235-344-AB (Solid & Dry food product procession) - In this course students will be trained to perform unit operations related to solid and dry food products such as heating, evaporating and drying. Using pilot scale equipment such as ribbon-blender, V-blender, wet-granulator, and size reduction machine, students will manufacture and process batches of 2-5 kg of solid-dry food products. Students will also perform unit operations such as blending and milling using different equipment such hammer mill, Quadro comil and Fitzmill in order to obtain specific powder properties. Powders will be characterized by different approaches including tap density and particle size distribution. A section is dedicated to technologies like spray-drying and freeze drying in order to show the importance of such technologies in food products transformation. In-process controls and the use of statistical process control techniques will allow the student to evaluate the effect of machine settings on product characteristics such as color, taste, hardness and dissolution time. 60
Quality Control and Assessment | 235-314-AB This course will introduce students to the role of quality control in food quality management systems where critical consumer attributes are clearly identified. Sampling schemes for raw materials, packaging components, in-process, finished products will be presented. Students will be introduced to food products analysis using different techniques and equipment like IR-FT and UV-Vis spectroscopy, gas and thin layer chromatography, centrifugation, cross flow filtration and texture-rheology analysis. Students will be trained on how to calibrate and use these tools and equipment. The use of sampling techniques which protect the product and produce reliable results will be practiced. Statistical sampling plans will be used and the differences between critical, major and minor defects evaluated for types of food products and packaging materials. Students will be introduced to a sensory quality control program, its implementation and execution for different food products such as fish, beverage, frozen ready meal, soup and sauce sectors. 60
Environmental Health and Safety (EHS & Toxicology) | 235-213-AB This course will introduce the safe work practices, procedures as well as key elements of a health and safety management system. Students will be introduced to personal protective equipment used in the food industry including skin, eye and hearing protections. Students will learn how to identify workplace hazards and reduce their impact, this is including hazards related to ingredients and chemicals as well as mechanical and non-mechanical hazards of machinery. A section will be dedicated to the physical and psychological health hazards such as noise, vibration, radiation and stress. The importance of SDS and CNESST regulations will be emphasized. Concepts of acute and chronic toxicity as related to chemicals, sensitizing agents, allergens, pesticides, toxins and veterinary drugs residues will be introduced. Containment strategies and approaches for these materials will be detailed. 45
Good Manufacturing Practice I in food industry |
235-144-AB
This course introduces the regulatory structure governing the processing of food products in Canada and the US. This is including HACCP, ISO 22000, and a comparison of the two systems. HACCP system will be explained as well as its implementation and maintenance. Students will learn how GMP affects the work environment and their role as employees from gowning to documentation and records standards. The reasons for the development of regulatory oversight and consequences of non-compliance will be explored using case studies. Specific GMP requirements for the Canadian and US market will be studied and applied in the liquid and solid manufacturing laboratory courses. The ethical responsibilities of all workers in a GMP environment will be discussed using case studies. This will include different food processing sectors including meat, poultry, beverage, milk-dairy products, cereal and bakery. 60
Quality Assurance |
213-484-AB
In this course students will learn quality assurance principles and practices in food industry. This is including the total quality management (TQM) concept, its structure and principles as well as its link with ISO 9000. TQM tools like Pareto chart will be also detailed and practiced during labs. The role of the quality unit in a food processing site and regulatory expectations will be explored using case studies. Quality assurances responsibilities and operational interactions will be introduced. Techniques for writing effective standard operating procedures (SOP), equipment-specific sanitation documents, change management systems, HACCP program documents, ingredient specification and certification and supplier qualification will be introduced. The role of internal and regulatory audits will be presented and mock audits carried out including the audit report and third-party inspection. The role of compliance, quality by design (QBD) concepts and current trends in QA will be also studied. 60
(Liquid & semi-solid food product processing) - In this course students will be trained to perform unit operations related to liquid and semi-solid food products such as mixing, dissolving and pumping. They will be trained to set-up and use pilot-scale equipment such as tanks, mixers, homogenizers, pumps and extruders. Using documentation and work practices related to the food processing industry, and working in teams, students will manufacture 50 liters pilot batches of liquid and semi-solid food products such as solutions, colloids, dispersions, suspensions, emulsions and gels. Detailed sections will be dedicated to milk and dairy products, soup, beverage and sauce manufacturing. In-process sampling as well as finished product assessment will be performed to evaluate the bulk products using tools and equipment like pH=meter, viscometer, rheometer and texture analyzer. Potential processing problems will be identified and solutions developed by the production team. The concepts of critical quality attributes and critical process parameters will be introduced and applied during the production process, students will also evaluate process improvements. Various Equipment cleaning approaches will be also introduced.
Course TitleLiquid Manufacturing I | 234-154-AB
Hours60
(Solid & Dry food product procession) - In this course students will be trained to perform unit operations related to solid and dry food products such as heating, evaporating and drying. Using pilot scale equipment such as ribbon-blender, V-blender, wet-granulator, and size reduction machine, students will manufacture and process batches of 2-5 kg of solid-dry food products. Students will also perform unit operations such as blending and milling using different equipment such hammer mill, Quadro comil and Fitzmill in order to obtain specific powder properties. Powders will be characterized by different approaches including tap density and particle size distribution. A section is dedicated to technologies like spray-drying and freeze drying in order to show the importance of such technologies in food products transformation. In-process controls and the use of statistical process control techniques will allow the student to evaluate the effect of machine settings on product characteristics such as color, taste, hardness and dissolution time.
Course TitleOSD Manufacturing I | 235-344-AB
Hours60
This course will introduce students to the role of quality control in food quality management systems where critical consumer attributes are clearly identified. Sampling schemes for raw materials, packaging components, in-process, finished products will be presented. Students will be introduced to food products analysis using different techniques and equipment like IR-FT and UV-Vis spectroscopy, gas and thin layer chromatography, centrifugation, cross flow filtration and texture-rheology analysis. Students will be trained on how to calibrate and use these tools and equipment. The use of sampling techniques which protect the product and produce reliable results will be practiced. Statistical sampling plans will be used and the differences between critical, major and minor defects evaluated for types of food products and packaging materials. Students will be introduced to a sensory quality control program, its implementation and execution for different food products such as fish, beverage, frozen ready meal, soup and sauce sectors.
Course TitleQuality Control and Assessment | 235-314-AB
Hours60
This course will introduce the safe work practices, procedures as well as key elements of a health and safety management system. Students will be introduced to personal protective equipment used in the food industry including skin, eye and hearing protections. Students will learn how to identify workplace hazards and reduce their impact, this is including hazards related to ingredients and chemicals as well as mechanical and non-mechanical hazards of machinery. A section will be dedicated to the physical and psychological health hazards such as noise, vibration, radiation and stress. The importance of SDS and CNESST regulations will be emphasized. Concepts of acute and chronic toxicity as related to chemicals, sensitizing agents, allergens, pesticides, toxins and veterinary drugs residues will be introduced. Containment strategies and approaches for these materials will be detailed.
Course TitleEnvironmental Health and Safety (EHS & Toxicology) | 235-213-AB
Hours45
This course introduces the regulatory structure governing the processing of food products in Canada and the US. This is including HACCP, ISO 22000, and a comparison of the two systems. HACCP system will be explained as well as its implementation and maintenance. Students will learn how GMP affects the work environment and their role as employees from gowning to documentation and records standards. The reasons for the development of regulatory oversight and consequences of non-compliance will be explored using case studies. Specific GMP requirements for the Canadian and US market will be studied and applied in the liquid and solid manufacturing laboratory courses. The ethical responsibilities of all workers in a GMP environment will be discussed using case studies. This will include different food processing sectors including meat, poultry, beverage, milk-dairy products, cereal and bakery.
Course TitleGood Manufacturing Practice I in food industry |
235-144-AB
Hours60
In this course students will learn quality assurance principles and practices in food industry. This is including the total quality management (TQM) concept, its structure and principles as well as its link with ISO 9000. TQM tools like Pareto chart will be also detailed and practiced during labs. The role of the quality unit in a food processing site and regulatory expectations will be explored using case studies. Quality assurances responsibilities and operational interactions will be introduced. Techniques for writing effective standard operating procedures (SOP), equipment-specific sanitation documents, change management systems, HACCP program documents, ingredient specification and certification and supplier qualification will be introduced. The role of internal and regulatory audits will be presented and mock audits carried out including the audit report and third-party inspection. The role of compliance, quality by design (QBD) concepts and current trends in QA will be also studied.
Course TitleQuality Assurance |
213-484-AB
Hours60

Fees

Tuition free program funded by the Gouvernement du Québec (Service Québec de l'Île de Montréal). A referral from your Centre local d’emploi (CLE) is required. Contract number for this program is 760312-0
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