Operations Leadership in Food Manufacturing

Program Overview:

This one-year full-time Ontario College Graduate Certificate program is designed for students who have completed a degree or diploma in science or engineering, and who want to pursue for a supervisory position in the food manufacturing industry. The program offers a suite of courses designed to develop skills and knowledge with direct applicability in the food manufacturing environment. You will integrate leadership concepts in communication, problem-solving and decision-making. Course materials will be applied in a food manufacturing pilot plant environment and students will be exposed to operations in local industries. You will use continuous improvement including lean six sigma, project management, equipment maintenance, food safety and quality assurance to design systems that lead to excellence in manufacturing.

Admission Requirements:

• GPA: 60% or above

• IELTS: Overall 6.5 no band below than 6.0

• PTE: Overall 63 with no band below than 60

Tuition Fee: Click here

Learning Outcomes:

1. Develop skills and knowledge required to supervise food processing operations and supply chain (from purchasing to shipping).

2. Interpret information regarding Overall Equipment Effectiveness (OEE) to identify opportunities for improvement of the manufacturing operation.

3. Develop best industry practices in Lean Six Sigma and Total Preventative Maintenance to support continuous improvement processes in food manufacturing operations.

4. Understand and apply food safety regulations, sanitation requirements and traceability systems specific to food manufacturing to support efficient, safe and quality operations.

5. Develop best industry practices in Lean Six Sigma and Total Preventative Maintenance to support continuous improvement processes in food manufacturing operations.

Career Outlook:

Graduates of this program will be prepared for employment at the middle management level (e.g. Operations Supervisor, Quality Supervisor, Continuous Improvement Leader, Logistics Coordinator) in small-, medium- or large-sized food manufacturing and logistics operations.

Program Intake: January, May & September

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