All Reports
Published: November 28, 2024

The Education Landscape

Share this with your social community

Inclusions & Exclusions

This report presents programs of study relevant to the food processing industry identified in Canadian post-secondary institutions and private career training organizations. Offerings at the secondary level (except for vocational education in Quebec) are excluded. Numerous postsecondary institutions offer certificates or individual courses via continuing or open education. All certificates provided via continuing education identified are included in the list of programs.

This report also presents a list of individual courses offered by industry associations and private training providers. In addition, a number of individual courses offered via continuing education are included in this section of the report; however, this should not be interpreted as an exhaustive list of all individual courses available via continuing education.

Introduction

The vast diversity observed in the food and beverage processing industry in terms of occupations and subindustries is reflected in the educational landscape. Training opportunities requiring different commitment levels are available – ranging from workshops and courses to college and university programs. Fields of study also range from practical training related to food and beverage processing operations, to programs that cover food preparation such as baking and culinary arts, to graduate studies on the chemistry of foods such as nutrition and food science. As of fall 2019, 490 industry-relevant programs of study offered by 160 institutions have been identified, offering the opportunity for a mix of theoretical instruction and practical application.

For the purposes of this analysis, programs and courses have been categorized into nine areas of study, including Baking and pastry arts, Beverage processing, Food and beverage services, Food safety, and Food science and technology. The complete list and description of the areas of study is described in Table 1.

Area of Study Description
Baking and Pastry Arts These programs include instruction in baking both as it relates to bread, pastries, and cakes. Some programs combine an introduction to all elements of baking and pastries, such as professional baking and pastry arts, while other programs focus on skills in one designation such as bread making or cake decorating.
Beverage Processing Beverage processing programs combine instruction in a variety of areas, including brewing, wine, and other beverages such as teas and ciders. Topics of study can include introductory or advanced training in the technology, operation, and management of beverage processing facilities.
  • Brewing: Participants receive specialized training in the technology, operations, and management of beer and breweries. This category largely includes brew master or brewery operation programs.
  • Wine: Wine processing programs can include instruction in the operations, maintenance, and management of wine and wineries. These programs can range from sales and marketing to wine technology programs, yet it is important to note that most viticulture programs are not included here as they focus on the horticultural aspects of grape growing and harvesting rather than processing operations.
  • Other: Other options in beverage processing include the introductory and advanced instruction in teas, cider-making, and artisan-style distilling techniques. These may be offered as continuing education courses or advanced certificate programs.
Cannabis Although very few programs are available regarding edibles using cannabis, it is currently possible to pursue programs related to Cannabis cultivation and production, quality assurance, and the chemical and microbiological components of cannabis in crop science. As an emerging industry, there is also a strong emphasis on legislation and regulation in the programs offered. These programs can serve as a basis for those interested in developing edible products using Cannabis.
Culinary Arts Training in culinary arts is quite diverse and includes both foundational and specialized instruction programs. While this category captures many programs, sub-categories help organize and highlight the unique considerations within each grouping.
  • Chocolate: Programs here include specialized advanced training in chocolate and confectionary arts.
  • Cook: This training prepares students for work in restaurant kitchens, large catering establishments, or health care institutions. Instruction includes the techniques required in food preparation and presentation and practical lessons in food storage and sanitation.
  • Culinary arts and culinary skills: These programs include comprehensive training, from basic kitchen skills and food preparation to advanced techniques in butchery and international cuisine, for example.
  • Culinary management: Culinary management programs combine culinary-based instruction with an additional management component. Programs largely include a range of courses from food preparation and cooking techniques to food business marketing, menu planning, cost control, and other management practices. Program courses may also include human resources, accounting and finance, and risk management topics associated with culinary management. This component prepares students for management in a restaurant or hotel setting, a large catering event, or their own entrepreneurial venture.
  • Other: Beyond training as a cook or chef, there are specialized programs that deliver training in a specific food or technique such as Asian or vegetarian culinary arts, for example.
Food and Beverage Services Food and beverage services can include introductory training as a member of a food service team in a commercial, industrial, or long-term care facility or advanced training in food and beverage management. Despite program names that reference hotel or restaurant management, programs in this category are selected based on their training components in food preparation and cooking. These programs may be applied as introduction training towards a prep cook or professional cook.
  • Nutrition: There are also programs within food and beverage services with a strong emphasis on nutrition and management. These programs combine cooking and food service with instruction in nutrition and quality management techniques, preparing students for managing the complex functions of a food services department.
Food Processing Operations These programs train students in the practical operations of food processing including processing methods (e.g., filling and packaging), equipment adjustment and sanitation, occupational health and safety, and management practices for food processing. This training is targeted at those either looking to upgrade their skills for management or supervisory positions or those interested in beginning work in food and beverage processing lines.
Food Safety/Food Quality Food safety and Food Quality programs and courses offer opportunities for introductory food safety training in processing operations and advanced study in food quality assurance and quality control. These prepare students for the workplace or continuing studies in food safety and food quality and may range from short courses to advanced graduate degrees.
Food Science and Nutrition With such a broad range of programs available in nutrition, it is important to make the distinction between those programs that emphasize elements of food science. While other food science programs may focus on the chemical makeup of food, these programs combine instruction in the nutritional aspects of food and metabolism in addition to the study of food science. Food science and nutrition programs can consider the foundation of nutrition in food product development, consumption, and metabolism; the application of nutrition toward policy and legislation; and the scientific properties of food.
  • Nutrition: These programs include the study and analysis of applied nutrition, human biology, and the effects of nutrition on health. Specializations and course options from these programs can vary but include opportunities for food research and development, the relationship between dietary intake and the body, and practical culinary techniques focusing on nutrition.
Food Science and Technology Food science programs are often multi-disciplinary and combine diverse areas of study that address the transformation of raw ingredients into food products. Instruction often includes the physical and chemical properties of food, elements of food product development and food processing, and preservation and packaging. These programs can combine the natural sciences, nutrition, and principles of engineering to understand the physical and chemical processes involved in new food product development and analysis.
  • Bioresource sciences: These programs use the study of the natural sciences, including molecular biology, biochemistry, and cell biology, to help understand and analyze a variety of areas, including agriculture, health, and the environment. Instruction can combine theory and practical laboratory experience to understand issues surrounding food testing and overall food safety and quality, for instance. While food science and technology programs study food development and analysis, bioresource sciences explore both the chemical composition and the social implications surrounding issues such as food shortages, crop engineering, and environmental sustainability.
Management – Food and Agribusiness Management in Food and Agribusiness targets emerging issues in food, agriculture, and resource management. These programs provide students with the practical business and analytical tools to understand and work through these issues and the science and business skills needed in the food industry, often including instruction in the business and economics of food, agriculture, and production and processing. This training prepares students for a wide variety of fields such as food product management, supply chain management, government policy, international trade, food safety, and regional development.
Processing Processing programs include meat, seafood, and dairy processing and offer practical training for work in processing operations. Programs can include both introductory short courses and advanced specialized certifications, including meat cutting and butchery programs, seafood processing workshops, and cheese making technology. While all programs provide instruction in processing techniques, they are organized by several food categories to acknowledge the distinct processing methods required in each category.
  • Dairy: Dairy processing programs include the techniques and instruction needed to produce cheese and ice cream. Programs may offer introductory study or comprehensive, advanced training.
  • Meat: Butchery and other meat cutting programs and processing are included in this category. Programs may offer basic skills training in cutting techniques or may explore advanced butchery processes.
  • Aquaculture: These programs explore the technology, management, and operations of aquaculture which often include the study of fish and shellfish production and monitoring, business communication skills, and the processing, grading, and transportation of aquaculture products.
Other Food Studies This category captures those programs that approach the study of food through different approaches: some programs focus on food issues on a regional, national, and international scale whereas other programs incorporate elements of media communications and hospitality into the study and presentation of food products.
  • Food Studies: These programs help prepare students with the critical thinking and analytical skills required for work in food-related positions such as food processing management, agri-food data analytics, or resource management consulting.
  • Food Media: Programs in food media are included in this category as they combine elements of business and marketing in the study of food product creation, development, and presentation.
  • Food Tourism: This category includes programs covering tourism marketing and development within food culture and community traditions.

Programs of Study

In the context of this analysis, a program of study has been defined by a structured series of courses offered by a post-secondary institution (college, university or vocational training center) or by a private career training center that culminate in the obtention of a degree or a certification (e.g., diploma, certificate, Bachelor, Master, PhD). Given the differences in educational systems across Canadian provinces and territories, unique programs of study are counted as follows:

  • In most provinces and territories (except for Quebec), a program of study offered by one institution in one or more campuses is counted once.
  • In Quebec, the same methodology outlined above is used in the case of universities and private training institutions. However, the count of programs offered by Cégep and Centres de formation professional (CFP) is slightly different. Given that the same program can be offered by multiple Cégep or CFPs, each program offered by one type of establishment is counted only once, even if more than once institution in the province may offer it. This results in duplicating the number of programs offered. A complete list of programs and corresponding Cégep and CFPs is presented in Appendix I.

Programs by Area of Study​

As indicated previously, as of the fall 2019, there are close to 500 programs of study relevant to the industry offered in Canada (Table 2). Approximately onequarter of the programs are related to Culinary Arts (27% of programs), which includes both programs regarding culinary skills and culinary management, as well as apprenticeship programs (e.g., Professional Cooks). The second largest category is Food Science & Technology (17% of programs), including several university-level programs and several specializations related to bio-resources, bioprocessing and food innovation across the country. In third and fourth position, Baking & Pastry programs (11%) and Food Science and Nutrition (13%) are noted. The relative number of Baking & Pastry programs is directly influenced by the numerous apprenticeship programs available to train bakers. The number of programs related of Food Science & Nutrition is influenced by the numerous programs related to nutrition proper. Although the relationship with the food processing industry is somewhat indirect, nutritionist and dietitians are trained in areas of importance to this sector.

Table 2: Number of programs by area of study
Area of Study (Number of Programs): Baking/Pastry(54);

Programs by Province/Territory

The programs included in this analysis are largely concentrated in Central and Western Canada. Ontario and Quebec account for 51% of programs, while Western Canada (British Columbia, Alberta, Manitoba and Saskatchewan) account for 37% of programs. Another 10% of the programs are found in Atlantic Canada (Table 3).

In British Columbia, Baking/Pastry and Culinary Arts account for the majority of programs in the province. In Alberta, programs are distributed evenly across the following areas of study: Culinary Arts, Baking/Pastry, Management and Food Science & Technology. Culinary Arts and Food Science Technology programs are dominant in Saskatchewan, while Food Science & Technology and Food Science & Nutrition programs are dominant in Quebec. The relatively large number of programs in Newfoundland (relative to other provinces in Atlantic Canada) is primarily explained by programs offered by The Marine Institute, which is associated with Memorial University in St. John’s. Finally, in Ontario, the largest number of programs are observed in the Culinary Arts (58 programs), followed by Food & Beverage Services (24), Baking/Pastry (24) and Food Science & Technology (23 programs).

Table 3: Number of programs by province and territory
Area of Study BC AB SK MB ON QC NS NB PE NFL NU YU Total
Baking/Pastry 13 8 2 24 3 1 1 2 54
Beverage Processing 6 1 15 1 1 24
Cannabis 11 1 1 1 14
Culinary Arts 34 11 5 11 58 1 2 2 2 4 1 1 132
Food & Beverage Services 6 4 2 24 2 38
Food Science & Technology 3 8 7 9 23 24 6 2 82
Food Processing Operations 1 7 0 8
Food Safety/Quality 1 1 4 2 2 1 11
Food Science & Nutrition 7 9 5 3 13 19 6 1 3 66
Management 1 8 4 1 1 15
Processing 8 3 1 10 1 4 7 34
Other Food Studies 5 5 1 1 12
Grand Total 85 48 22 28 198 56 22 4 16 9 1 1 490
Distribution 17% 10% 4% 6% 40% 11% 4% 1% 3% 2% 0% 0% 100%

A key driver of the distribution of programs by province is the number of educational institutions that offer programs of study related to the food processing industry in each location. As indicated above, the analysis presented in this report includes programs offered by 160 institutions – a count that includes both Cégep and CFPs. Excluding these two types of institutions – to be consistent with the approach proposed to count programs – the number of institutions falls to 100. The distribution of these institutions across provinces is illustrated in Figure 1. Ontario, Alberta and British Columbia account for more than 60 % of the educational institutions that offer programs related to the food and beverage processing industry.

Figure 1: Distribution of institutions that offer programs relevant to the food and beverage processing industry (excluding Cégep and CFP

Programs by Area of Study and Province/Territory

The areas of study presented in this analysis are broad categories, including a mix of different areas of expertise. Some interesting programs observed in particular areas of study and regions are highlighted in this section. A full list of programs by province and territory is presented in Appendix X.

Beverage processing: Wine
  • Most programs are concentrated in Ontario (10 programs) and British Columbia (5 programs)
  • Programs are focused in specific regions within each province: Toronto and Niagara host the programs offered in Ontario and Nanaimo and Penticton offer the British Columbia programs
  • Programs in Ontario emphasize business management practices, including wine marketing and advanced study in wine business management
Cannabis:
  • Ontario offers 11 cannabis-related programs and is one of only four provinces to offer cannabis programming
  • These programs are offered through a college or a private training institute and focus largely either on the relationship between cannabis and applied science or in integrating regulatory or quality assurance principles into program study
  • Of interest is the “Cannabis- operations, quality, and edibles” program offered through the Academy of Applied Pharmaceutical Sciences. Offered as either a certificate or a post-graduate certificate option, the four-month program provides instruction in edibles processing and safety, including extraction methods and product development.
Ontario offers 11 cannabis-related programs.
Food and Beverage Services: Nutrition
  • Those programs that focus on the nutritional elements of food and beverage services are offered largely in Ontario (10 programs)
  • Within these programs, 90% have a nutrition or food services management component and are offered through a college
  • One program at the University of Toronto offers a food sciences collaborative specialization through their nutritional sciences program. This is offered at the master’s level.
Food Science and Technology:
  • Quebec offers 19 programs in food science and technology and the majority are offered through either the University of Laval in Quebec City or McGill University in Montreal
  • A combination of both English and French programs is offered at the Bachelor, Master’s, and PhD levels
  • Within this Food Science and Technology category there are also bioresource programs; however, it is interesting to note that, in Quebec, there is a much stronger focus on food science and its ties to chemistry and microbiology than bioresource sciences.
A combination of both English and French programs is offered at the Bachelor, Master’s, and PhD levels.
Processing: Aquaculture
  • British Columbia (6 programs) and Newfoundland (6 programs) are the two regions with the most programs in aquaculture
  • British Columbia tends to focus more on training in aquaculture technology and technicians whereas Newfoundland offers programs in specific groups of fish such as salmonids
  • The Marine Institute at Memorial University of Newfoundland offers a good indication of the prominence of aquaculture training in the province
Processing: Dairy
  • Programs in dairy processing at offered exclusively in Ontario (5 programs)
  • The University of Guelph offers both ice cream and cheese making programs though continuing education
  • Training in cheese making account for four out of the five programs available
Processing: Meat
  • Meat processing programs are offered in British Columbia and training is provided in butchery, meat cutting, and meat processing techniques
  • British Columbia is the only province to offer programming in meat processing
Other Food Studies: Food Media
  • Ontario offers two programs in food media, focusing on the combination of business and marketing towards the study of food product development and presentation
  • Both programs are located in Toronto
Other Food Studies: Food Tourism
  • One program in Ontario provides training in food tourism, bringing elements of tourism marketing to food culture and traditions
  • The program combines food writing and communications with studies in wine, beer, and spirits; food distribution; and gastronomy, among other elements

Programs offered by Universities

University programs (both undergraduate and graduate options) offer students the opportunity to focus on the theoretical background and applications to a number of industry topics. These specializations and courses equip graduates with a range of skills applicable to positions in the industry, such as research and development or quality control, for instance. Programs offered by universities are primarily in the areas of Food Science & Technology and in Food Science & Nutrition (Table 4).

Table 4: Number of programs offered by universities by area of study
Area of Study Undergraduate Programs Graduate Programs Other* Total
Baking/Pastry 1 1
Beverage Processing 4 1 5
Cannabis 1 1
Culinary Arts 4 3 7
Food & Beverage Services 1 1
Food Science & Technology 20 40 1 61
Food Processing Operations 1 1
Food Safety/Quality 3 3
Food Science & Nutrition 28 28 56
Management 7 1 8
Processing 3 3 4 10
Other Food Studies 5 3 1 9
Grand Total 74 80 9 163
*Includes technical or professional programs offered by Thomson Rivers University as well as some continuing education certificates.
Programs offered by universities are primarily in the areas of Food Science & Technology and in Food Science & Nutrition.

An illustration of the vast diversity of specific topics available for study under Food Science & Technology at the university level is presented in Table 5.

Table 5: Programs offered by universities in Food Science & Technology
Level Program
Undergraduate certificate Food Science
Microprogramme en sciences et technologie des aliments – technologie alimentaire et nouveaux aliments
Certificat en technologie et innocuité des aliments
Bachelor BA Génie alimentaire
BEng Bioresource Engineering – Food and Bioprocess Engineering
BEng Food Engineering Minor
BEng Bioresource Engineering – Bioprocess Engineering Stream
BSA Food and Bioproduct Sciences
BSc Biosystems Engineering
BSc Food Science
BSc Food Science – Food Chemistry Option
BSc Food Science – Food Science Option
BScA Food Science
BScA Food Science – Management concentration
Honours Bachelor of Integrated Food Sciences in partnership with Le Cordon Bleu
Honours BSc Food Science
Graduate certificate Food Bioscience
Graduate diploma Food Science
Master’s MAg Agricultural Life & Animal Sciences – Food Science & Technology Specialization
MAg Food Science
MASc Biological Engineering
MASc Bioresource Engineering – Integrated Food and Bioprocessing
MEng Biological Engineering
MEng Biosystems Engineering – Bio-processing
MSc Agricultural Life & Animal Sciences – Bioresource & Food Engineering Specialization
MSc Agricultural Life & Animal Sciences – Food Science & Technology Specialization
MSc Bioresource Engineering
MSc Biosystems Engineering – Bio-processing
MSc Chemical and Biochemical Engineering – Food Processing
MSc Chemistry – concentration in Food Science & Nutrition
MSc Food Science
MSc Food Science & Technology
MSc Food Science (Food Microbiology, Food Chemistry, Food Processing)
MSc Génie agroalimentaire
MSc Food Science – Food Microbiology
MSc Food Science & Agricultural Chemistry
PhD Agricultural Life & Animal Sciences – Bioresource & Food Engineering Specialization
Agricultural Life & Animal Sciences – Food Science & Technology Specialization
Biological Engineering
Bioresource Engineering
Biosystems Engineering – Bio-processing
Chemistry – concentration in Food Science & Nutrition
Food Science
Food Science & Technology
Food Science (Food Microbiology, Food Chemistry, Food Processing)
Food Science – Food Microbiology
Food Science & Agricultural Chemistry
A vast diversity of specific topics is available for study under Food Science & Technology at the university level.

Programs offered by Colleges, Institutes and Private Training Organizations

As the industry goes through a shift in skills requirements, college programs allow students to receive specialized training in programs directly applicable to the needs of the industry. Students gain valuable hands-on experience in industry processes and practices and can go on to further studies in post-graduate certificate programs aimed to develop and specialize their skillset.

The vast majority of programs offered by colleges, institutes and private institutions (excluding CFPs and Cégep) are in the area of Baking & Pastry (16% of programs) and in the Culinary Arts (40%). There are numerous programs in these two areas that are conducive to an undergraduate diploma or certificate as well as being eligible for recognitions as an apprentice. Those programs that are of a more technical nature are classified under the Professional or Technical Group. Continuing education programs (offering more than one course and resulting in a certificate) represent more than 10% of programs offered by this type of institution.

Table 6: Number of programs offered by colleges, institutes and private training institutions by area of study
Area of Study Undergrad Graduate Prof. or Technical Continuing Education Grand Total
Baking/Pastry 25 2 17 6 50
Beverage Processing 6 2 3 8 19
Cannabis 5 5 3 13
Culinary Arts 78 4 34 8 124
Food & Beverage Services 14 4 10 7 35
Food Processing Operations 2 1 1 3 7
Food Safety/Quality 3 4 0 7
Food Science & Nutrition 6 1 1 8
Food Science & Technology 17 1 18
Management 5 1 0 1 7
Other Food Studies 2 0 1 3
Processing 10 3 9 1 23
Grand Total 171 28 79 36 314

Programs offered by Cégep and CFP

Given the particular structure of post-secondary education in Quebec, the analysis of programs offered by Cégep and CFPs is presented separately. Programs of study in the areas of interest are offered as vocational training, technical education as well as the possibility of combining the technical education with a bachelor’s degree.

Vocational training programs may lead to a Diploma of Vocational Studies (DVS or DEP in French). Schedules and duration of the program vary; some are offered as work-study programs or are paired up with a DCS (DEP-DEC). Vocational training programs can also lead to an Attestation of Vocational Specialty (AVS or ASP in French). These programs are specialization programs that follow a DVS (for instance, Contemporary Pastry Making offered after a DVS in Pastry Making). They may also be offered to those who already have experience and competencies deemed equivalent to a DVS. These programs are generally offered by a CFP – Centre de formation professionnel.

Technical education programs lead to a Diploma of Collegial Studies (DCS or DEC in French). These programs are generally three years long. Some are offered under the work-study program. As noted in the table below, these can be paired with a bachelor’s degree (DEC-BAC). Technical training programs can also lead to an Attestation of Collegial Studies (ACS), which are part of the continuing education program and are offered to adults. ACS programs are generally one year long and are developed by the college. There were no ACS programs pertinent to food & beverage processing that were identified during this analysis.

Vocational training programs can also lead to an Attestation of Vocational Specialty (AVS or ASP in French).

Table 7 before also presents the number of institutions that offer these programs. There are 139 institutions in Quebec – distributed across the province – where these programs are offered. For instance, if is possible to obtain Vocational Training in Professional Cooking in 38 institutions. A list of programs and the institutions where these are offered is included in Appendix I.

Table 7: Number of programs offered by colleges, institutes and private training institutions by area of study
Area of Study Level Credential Program Institutions
Baking/Pastry Vocational Training AVS Contemporary Professional Pastry Making 8
Vocational Training DVS Bread Making 5
Vocational Training DVS Pastry Making 14
Culinary Arts Vocational Training DVS Professional Cooking 38
Food & Beverage Services Technical Education DCS Gestion d’un établissement de restauration 9
Vocational Training DVS Food & Beverage Services 23
Food Safety/Quality Undergraduate DEC-BAC Process technology and food quality/Food science 2
Food Science & Nutrition Technical Education DCS Techniques de diététique 8
Undergraduate DEC-BAC Food Science 6
Processing Vocational Training DVS Retail Butchery 15
Food Science & Technology Technical Education DCS Process technology and food quality/Food science 4
Undergraduate DEC-BAC Biotechnology/ Biological sciences 6
Undergraduate DEC-BAC Process technology and food quality/Food science 1
Grand Total 139

Apprenticeship Programs

For those looking to improve their skills or learn from an industry mentor on-the-job, an apprenticeship training option provides a high level of skills training and development. Offered in 45 institutions across the country (excluding Quebec, where the vocational/technical training approach is used). These programs help supply skilled workers to fill much-needed high skill level positions. Most programs prepare for a career as a Professional Cook or a Baker, and provide different levels of training, from pre-employment introductory programs to 3-year programs allowing to apply to a Red Seal certification or Certified Journeyperson recognition. An overview of the 78 programs that were identified is presented in the table below.

Table 8: Number of programs with an apprenticeship component by area of study and by province or territory
Area of Study Province/Territory Number of Programs
Baking/Pastry British Columbia 6
Alberta 3
Ontario 2
Nova Scotia 1
Prince Edward Island 1
Newfoundland 2
Cook British Columbia 17
Alberta 5
Saskatchewan 3
Manitoba 9
Ontario 11
Newfoundland 2
New Brunswick 1
Yukon 1
Culinary Management British Columbia 2
Nova Scotia 1
Culinary Arts/Skills Saskatchewan 1
Nova Scotia 1
Prince Edward Island 1
New Brunswick 2
Nunavut 1
Food & Beverage Services British Columbia 1
Saskatchewan 1
Food Processing Operations Ontario 1
Meat Processing British Columbia 1
Ontario 1
Grand Total 78

Programs offered by the industry

There is little information regarding training programs offered by the industry to recent graduates. Food and Beverage Ontario’s Taste your Future program has identified several industry organizations that offer programs for recent graduates to gain work experience in various roles. Positions are related to beverage processing (brewing), food and agribusiness management, and culinary arts (chocolate). There are nine program streams available and several are highlighted below:

Labatt Brewing Company

There is little information regarding training programs offered by the industry to recent graduates. Food and Beverage Ontario’s Taste your Future program has identified several industry organizations that offer programs for recent graduates to gain work experience in various roles. Positions are related to beverage processing (brewing), food and agribusiness management, and culinary arts (chocolate). There are nine program streams available and several are highlighted below:

Beverage processing: Brewing

The Brewery Development Trainee Program allows participants to gain experience in several roles within the company, including the supply chain, brewing operations, packaging, logistics, and maintenance.

Management- Food and Agribusiness

The Global Management Trainee Program sees students work in numerous breweries across the country and provides participants with business management experience. In the 10-month program, they learn brand development strategies in direct collaboration with an innovation team to apply their skills. The Sales Trainee Program helps participants apply trade marketing and business development skills in the sales department.

Ferrero Chocolate

Ferrero is a chocolate and confectionary manufacturer with a large manufacturing plant in Ontario. It is the second largest confectionary and chocolate producer in the world.

Culinary Arts: Chocolate

The graduate program with Ferrero provides a structured, 24-month learning opportunity for participants to receive on-the-job training. This includes a close working environment with other participants from around the world, focusing on technical training, language skills, soft skills, and other onboarding activities.

Kerry Group

The Kerry Group has five operations plants in Canada and produces a wide range of food products.

Management- Food and Agribusiness

The Graduate Development Program provides 24 months of training and development opportunities for participants. Learning opportunities are offered in several key areas, including operations, quality, research and development, and supply chain. Throughout the program, participants work on projects in conjunction with company leaders aimed at developing their skills.

Individual Courses

In addition to programs of study, we undertook a review of industry associations and other organizations relevant to the food and beverage processing industry, to identify their educational offerings. These organizations tend to offer individual courses on-line or onsite, as well as offering materials in PDF and webinar format for use by the industry community. A total of 156 institutional websites were verified and courses were found in 28 of these. A complete list of the organizations is presented in Appendix II.

The courses indicated below were also merged with a few examples of single courses offered by post-secondary institutions as part of their continue education or part-time offerings. These courses may be offered as part of a post-secondary education institution’s continuing education course offerings or part-time studies. The list also includes professional or corporate training course offered by a private training institute or other association or, in other cases, may be PDF resources for self-study. Where available, the delivery method is specified (e.g., online training, online PDF resources, or the option to participate in an on-site workshop or self-study). The list of courses has been organized by area of study and region.

More than 229 individual courses offered by different institutions were identified, with the vast majority offered in safety (e.g., FoodSafe) or quality (HACCP). A course is counted as a unit even if it is the same content/title, but it is available via a different organization. A complete list of courses that were identified are presented in Appendix III.

Table 9: Number of courses offered by associations or other organizations
Course AreaTotal
Baking and Pastry Arts1
Beverage Processing6
Cannabis6
Culinary Arts5
Food and Beverage Services1
Food Safety/Food Quality139
Food Science and Nutrition1
Food Science and Technology4
Other Production and Processing3
Workplace Health & Safety28
Grand Total35
Grand Total229

*This list does not contain a comprehensive list of all individual courses offered via continuing education, but rather some salient examples relevant to the food and beverage processing industry.

APPENDIX I. LIST OF PROGRAM OFFERINGS BY PROVINCE AND AREA OF STUDY

British Columbia

Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Baking/Pastry Undergraduate Pastry Arts Certificate Okanagan College
Professional Baking & Pastry Arts (Level I) Certificate Vancouver Island University Y
Professional Program Baker (Level I, II & III) Certificate of Qualification Okanagan College Y
Baking & Pastry Arts Certificate Pacific Institute of Culinary Arts
Diploma LaSalle College
Pacific Institute of Culinary Arts
Baking Foundation – High School Certificate Vancouver Community College
Baking & Pastry Arts (Level I, II & III) Certificate Vancouver Community College Y
Baking & Pastry Arts (Level I) Certificate LaSalle College Y
Baking & Pastry Arts – Artisan Baking Certificate Vancouver Community College Y
Baking & Pastry Arts – Pastry Certificate Vancouver Community College Y
Beverage Processing Undergraduate Brewing & Brewery Operations Diploma Kwantlen Polytechnic University
Viticulture Technician Diploma Okanagan College
Wine Business Certificate Vancouver Island University
Continuing Education Viticulture Certificate Okanagan College
Wine Sales Certificate Okanagan College
Winery Assistant Certificate Okanagan College
Culinary Arts Technical Education Prep Cook Certificate North Island College
Undergraduate Culinary Arts Certificate Okanagan College Y
Diploma LaSalle College
Culinary Arts Cook I & II) Certificate Thompson Rivers University Y
University of the Fraser Valley Y
Vancouver Island University Y
Culinary Arts & Restaurant Ownership Advanced diploma LaSalle College
Culinary Business Operations Advanced diploma North Island College
Diploma North Island College
Culinary Management Diploma Selkirk College
Culinary Management Diploma Okanagan College
Culinary Management (Cook I, II & III) Diploma Vancouver Island University Y
Culinary Pathway: Tralee (Ireland) Diploma North Island College
Professional Cook Certificate College of the New Caledonia
Professional Cook (Level I) Certificate Nicola Valley Institute of Technology
Culinary Arts (Cook I) Certificate LaSalle College Y
Graduate Culinary Management Graduate diploma Selkirk College Y
Professional Program Asian Culinary Arts Certificate Vancouver Community College
Culinary Arts Certificate Pacific Institute of Culinary Arts
Diploma Pacific Institute of Culinary Arts
Professional Cook (I & II) Certificate Camosun College Y
Professional Cook (Level I) – High School Certificate Vancouver Community College Y
Professional Cook (Level I, II & III) Certificate Coast Mountain College Y
North Island College Y
Okanagan College Y
Selkirk College Y
Certified journeyperson Northern Lights College Y
Professional Cook (Level III – Workplace Entry) Certificate Thompson Rivers University Y
Culinary Arts (Cook) Apprentice Certificate of Apprenticeship Vancouver Community College Y
Professional Cook (Level II) Certificate Vancouver Community College Y
British Columbia (cont’d)
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Professional Cook (Level I) Plus Certificate Vancouver Community College Y
Certificate Thompson Rivers University
Food & Beverage Services Technical Education Commercial Kitchen Assistant Certificate Selkirk College Y
Kitchen Assistant Certificate of Achievement College of the Rockies
NA North Island College
Undergraduate Hospitality & Restaurant Business Management Diploma LaSalle College
Nutrition & Food Service management Diploma LaSalle College
Professional Program Basic Occupational Education – Food Services Certificate Douglas College
Food Processing Operations Undergraduate Power Engineering/ Process Operator Certificate Vancouver Island University
Food Safety/Quality Undergraduate Food Safety Associate Certificate British Columbia Institute of Technology
Food Science & Nutrition Undergraduate Food and Nutrition Associate Certificate Langara College
Food Nutrition and Health – Food & Nutritional Sciences Double Major BSc University of British Columbia
Food Nutrition and Health – Food Market Analysis Major BSc University of British Columbia
Food Nutrition and Health – Food Science Major BSc University of British Columbia
Food Nutrition and Health – Nutritional Sciences Major BSc University of British Columbia
Graduate Human Nutrition MSc University of British Columbia
PhD University of British Columbia
Food Science & Technology Undergraduate Food Technology and Operations Management BSc British Columbia Institute of Technology
Food Technology Diploma British Columbia Institute of Technology
Graduate Food Science MSc University of British Columbia
Management Continuing Education Food entrepreneur series NA College of the Rockies
Other Food Studies Undergraduate Food & Resource Economics – Food and Resource Management BSc University of British Columbia
Food & Resource Economics – Food Markets & Trade BSc University of British Columbia
Graduate Integrated Studies in Land & Food Systems MSc University of British Columbia
PhD University of British Columbia
Food and Resource Economics MFRE University of British Columbia
Processing Technical Education Aquaculture Technician Certificate North Island College
Diploma North Island College
Retail Meat Processing Foundation Certificate Thompson Rivers University
Shellfish Aquaculture Technician Certificate North Island College
Meat Cutting (Level I & II) Certificate Thompson Rivers University
Undergraduate Fisheries & Aquaculture Technology Diploma Vancouver Island University
Graduate Aquaculture Graduate certificate University of British Columbia
Fisheries & Aquaculture Graduate diploma Vancouver Island University

Alberta

Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Baking/Pastry Undergraduate Baking Certificate Portage College
Baking & Pastry Arts Diploma Northern Alberta Institute of Technology
Southern Alberta Institute of Technology
Professional Program Baker (Level I, II & III) Certified journeyperson Northern Alberta Institute of Technology Y
Southern Alberta Institute of Technology Y
Baker (Level I & II) Certified journeyperson Lethbridge College Y
Continuing Education Food and Beverage Leadership Certificate of Achievement Southern Alberta Institute of Technology
Beverage Processing Undergraduate Brewmaster and Brewery Operations Management Diploma Olds College
Culinary Arts Undergraduate Culinary Arts Diploma Northern Alberta Institute of Technology
Portage College
Culinary Careers Diploma Lethbridge College
Institutional Cook Certificate Portage College
Professional Cooking Diploma Southern Alberta Institute of Technology
Professional Program Cook (Level I, II & III) Certified journeyperson Lethbridge College Y
Northern Alberta Institute of Technology Y
Red Deer College Y
Southern Alberta Institute of Technology Y
Pre-Employment Cooking Certificate Portage College Y
Continuing Education Foundations of Cooking Certificate of completion Norquest College
Food Science & Nutrition Undergraduate Nutrition & Food Science BSc Red Deer College
University of Alberta
Transfer program Grande Prairie Regional College
Medicine Hat College
Nutrition & Food Science – Food Science and Technology Specialization BSc University of Alberta
Nutrition Manager Certificate Bow Valley College
Graduate Agricultural Life & Animal Sciences – Nutrition & Metabolism MAg University of Alberta
MSc University of Alberta
PhD University of Alberta
Food Science & Technology Undergraduate Food Science Honours BSc University of Alberta
Biochemistry BSc Red Deer College
Graduate Agricultural Life & Animal Sciences – Bioresource & Food Engineering Specialization MSc University of Alberta
PhD University of Alberta
Management Undergraduate Agricultural Enterprise Management Diploma University of Alberta
Agricultural/Food Business Management BSc University of Alberta
University of Alberta
Agribusiness BASc  Olds College
Food Business Management BSc Grande Prairie Regional College
Agricultural Management Diploma Olds College
Alberta (cont’d)
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Graduate Culinary Entrepreneurship Graduate certificate Southern Alberta Institute of Technology
MAg/MBA Combined Degree MAg/MBA University of Alberta
Processing Technical Education Professional Meat Cutting and Merchandising Certificate Northern Alberta Institute of Technology
Undergraduate Butchery and Charcuterie Management Certificate Southern Alberta Institute of Technology
Meat Processing Certificate Olds College

Saskatchewan

Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Culinary Arts Technical Education Institutional Cooking Applied certificate Saskatchewan Polytechnic Y
Undergraduate Culinary Arts Diploma Saskatchewan Polytechnic Y
Institutional Cooking Certificate Northlands College Y
Professional Cook Certificate Saskatchewan Polytechnic Y
Continuing Education Introduction to food apprentice Certificate of Achievement Southern Alberta Institute of Technology
Food & Beverage Services Technical Education Food and Beverage Service Applied certificate Saskatchewan Polytechnic Y
Food Service Cook Applied certificate Saskatchewan Polytechnic
Southeast College
Undergraduate Food and Nutrition Management Diploma Saskatchewan Polytechnic
Food Science & Nutrition Undergraduate Nutrition BSA University of Saskatchewan
Transfer program Cumberland College
University of Regina
Graduate Nutrition MSc University of Saskatchewan
PhD University of Saskatchewan
Food Science & Technology Undergraduate Food and Bioproduct Sciences BSA University of Saskatchewan
Transfer program Cumberland College
Food Science BSc University of Saskatchewan
Graduate Food Science Graduate diploma University of Saskatchewan
MAg University of Saskatchewan
MSc University of Saskatchewan
PhD University of Saskatchewan
Processing Technical Education Retail Meat Specialist Applied certificate Saskatchewan Polytechnic
Culinary Arts Technical Education Institutional Cooking Applied certificate Saskatchewan Polytechnic Y
Undergraduate Culinary Arts Diploma Saskatchewan Polytechnic Y
Institutional Cooking Certificate Northlands College Y
Professional Cook Certificate Saskatchewan Polytechnic Y
Continuing Education Introduction to food apprentice Certificate of Achievement Southern Alberta Institute of Technology
PhD University of Alberta
Food Science & Technology Undergraduate Food Science Honours BSc University of Alberta
Biochemistry BSc Red Deer College
Graduate Agricultural Life & Animal Sciences – Bioresource & Food Engineering Specialization MSc University of Alberta
PhD University of Alberta
Agricultural Life & Animal Sciences – Food Science & Technology Specialization MAg University of Alberta
MSc University of Alberta
PhD University of Alberta
Management Undergraduate Agricultural Enterprise Management Diploma Lethbridge College
Agricultural/Food Business Management BSc Red Deer College
University of Alberta
Agribusiness BASc Olds College
Food Business Management BSc Grande Prairie Regional College
Agricultural Management Diploma Olds College
Graduate Culinary Entrepreneurship Graduate certificate Southern Alberta Institute of Technology
MAg/MBA Combined Degree MAg/MBA University of Alberta
Processing Technical Education Professional Meat Cutting and Merchandising Certificate Northern Alberta Institute of Technology
Undergraduate Butchery and Charcuterie Management Certificate Southern Alberta Institute of Technology
Meat Processing Certificate Olds College

Manitoba

Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Baking/Pastry Undergraduate Baking & Pastry Arts Certificate Louis Riel Arts and Technology Centre Y
Professional Baking and Pastry Certificate Red River College Y
Culinary Arts Technical Education Culinary Arts (Cook I) Certificate UCN – College of Trades & Technology Y
Winnipeg Global Education College Y
Preparation for certification exam (professional cooks) NA Red River College
Undergraduate Culinary Arts (Cook I & II) Diploma Assiniboine Community College/ MB Institute of Culinary Arts Y
Red River College
Culinary Skills – Indigenous Certificate Red River College
Culinary Skills – International Certificate Red River College
Culinary Arts & Design Program (Cook I) Certificate Manitoba Institute of Trades and Technology
Culinary Arts (Cook I) Certificate Louis Riel Arts and Technology Centre
Red River College
Diploma Commonwealth College
Food & Beverage Services Technical Education Commercial Cooking Aide Certificate UCN – College of Trades & Technology
Undergraduate Food Services Management Certificate Red River College
Undergraduate Food Services Management Certificate Red River College
Food Safety/Quality Graduate QA/QC for Pharmaceutical and Food Advanced diploma Red River College
Food Science & Nutrition Undergraduate Human Nutritional Sciences BSc University of Manitoba
Graduate Human Nutritional Sciences MSc University of Manitoba
PhD University of Manitoba
Food Science & Technology Technical Education Food Processing & Preservation Workshop Certificate of completion Commonwealth College
Undergraduate Biosystems Engineering BSc University of Manitoba
Food Science BSc University of Manitoba
Transfer program Brandon University Y
Graduate Biosystems Engineering – Bio-processing MEng University of Manitoba Y
MSc University of Manitoba Y
PhD University of Manitoba Y
Food Science MSc University of Manitoba
PhD University of Manitoba

Ontario

Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Baking/Pastry Undergraduate  Baking & Pastry Arts Algonquin College Certificate
Conestoga College Certificate
Georgian College Certificate
Niagara College Certificate
Baking Arts Fanshawe College Declaration of academic achievement
Baking- Pre-employment George Brown College Certificate
Baking Skills Centennial College Certificate
Cake Decorating Fanshawe College Declaration of academic achievement
Baking & Pastry Arts Management Algonquin College Diploma
Centennial College Diploma
Conestoga College Diploma
Fanshawe College Diploma
George Brown College Diploma
Humber College Diploma
Graduate Advanced Baker Pâtissier Fanshawe College Graduate certificate
Advanced French Patisserie George Brown College Graduate certificate
Continuing Education Baking Arts George Brown College Certificate
Baking- Pre-employment George Brown College Certificate
Cake Decorating George Brown College Certificate
Mohawk College Acknowledgement of completion
Artisan Bread Baking George Brown College Certificate
Professional Program Baker Humber College Certificate of Achievement Y
Baking Niagara College Statement of Achievement
Baker & Patisserie (Level I, II & III) George Brown College Certificate of Apprenticeship Y
Beverage Processing Undergraduate Brewmaster and Brewery Operations Manager Niagara College Diploma
Grape and Wine Technology Brock University Certificate
Oenology and Viticulture Brock University BSc
Wine Business Management Niagara College Certificate
Winery and Viticulture Technician Niagara College Diploma
Graduate Advanced Wine and Beverage Business Management Program George Brown College Graduate certificate
Artisan Distilling Niagara College Graduate certificate
Continuing Education Advanced Tea Certificate George Brown College Certificate
Beer Specialist Certificate George Brown College Certificate
CAPS Certified Sommelier Certificate George Brown College Certificate
Tea Foundations Certificate George Brown College Certificate
Wine Specialist Certificate George Brown College Certificate
Professional Program Master Taster Niagara College Statement of Completion
Wine Making Niagara College Certificate of Achievement
Wine Marketing and Management Niagara College Statement of Completion
Cannabis Undergraduate Cannabis Applied Science Loyalist College Certificate
Cannabis Regulation and Quality Assurance (CAQC) Seneca College Certificate
Commercial Cannabis Production Niagara College Certificate
Graduate Cannabis – Management, Quality & Edibles Diploma and Post-Graduate Diploma Program Academy of Applied Pharmaceutical Sciences Graduate diploma
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Cannabis – Operations, Quality & Edibles Certificate and Post-Graduate Certificate Program Academy of Applied Pharmaceutical Sciences Graduate certificate
Cannabis Applied Science Fanshawe College Graduate certificate
Loyalist College Graduate certificate
Commercial Cannabis Production Niagara College Graduate certificate
Professional Program Industrial Cannabis Production Technology Program North American College of Pharmaceutical Technology Diploma
Quality Control and Quality Assurance – Cannabis North American College of Pharmaceutical Technology Diploma
Cannabis Industry Specialization Durham College Recognition of Achievement
Culinary Arts Undergraduate Cook (Level I & II) Algonquin College Certificate Y
Canadore College Certificate Y
Conestoga College Certificate Y
Fleming College Advanced diploma Y
Culinary Arts La Cité collégiale Certificate
Culinary Management Algonquin College Diploma
Canadore College Diploma
Centennial College Diploma
Conestoga College Diploma
Confederation College Diploma
Durham College Diploma
Fanshawe College Diploma
George Brown College Diploma
BCom
Georgian College Diploma
Humber College Diploma
La Cité collégiale Diploma
Lambton College Diploma
Loyalist College Diploma
Niagara College Diploma
Sault College Diploma
St. Clair College of Applied Arts and Technology Diploma
St. Lawrence College Diploma
Culinary Management – Integrated Learning George Brown College Diploma
Culinary Skills Algonquin College Certificate
Centennial College Certificate
Conestoga College Certificate
Durham College Certificate
Fanshawe College Certificate
Fleming College Certificate
George Brown College Certificate
Georgian College Certificate
Humber College Certificate
Loyalist College Certificate
Niagara College Certificate
Culinary Skills – Chef Training Canadore College Certificate
Institutional cook (Level I) Fanshawe College Certificate Y
Cook (Level II) Fanshawe College Certificate Y
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Graduate Advanced Chocolate and Confectionery Artistry Humber College Graduate certificate
Artisanal Culinary Arts Fanshawe College Graduate certificate
Culinary Arts – Italian Program George Brown College Graduate certificate
Continuing Education Chocolate Science Short Course University of Guelph Non-credit
Culinary Arts George Brown College Certificate
Culinary Skills George Brown College Certificate
Culinary Skills – Introduction Mohawk College Acknowledgement of completion
Healthy Culinary Arts Certificate George Brown College Certificate
Professional Chocolatier Certificate George Brown College Certificate
Vegetarian Culinary Arts Certificate George Brown College Certificate
Professional Program Certified Chef de Cuisine Humber College Certificate of Achievement
Certified Master Chef Humber College Certificate of Achievement
Cook Humber College Certificate of Achievement Y
Sault College NA Y
Cook (Level I & II) George Brown College Certificate of Apprenticeship Y
Niagara College Certificate of Apprenticeship Y
St. Lawrence College Certificate of Apprenticeship Y
Culinary Skills – Chef Training Sault College Certificate
St. Lawrence College Certificate
Food & Beverage Services Undergraduate Food and Beverage Management Centennial College Diploma
Fanshawe College Diploma
Food and Beverage Operations Management Program George Brown College Certificate
Food and Nutrition Management – Diploma Humber College Diploma
Food Service Worker Centennial College Certificate
Conestoga College Certificate
General Arts and Science- Kitchen Assistant Sault College Certificate
Gestion de la Nutrition et des Services Alimentaires La Cité collégiale Certificate
Nutrition and Food Service Management Centennial College Diploma
Fanshawe College Diploma
Graduate Food and Nutrition Management Algonquin College Graduate certificate
Fleming College Graduate certificate
George Brown College Graduate certificate
Georgian College Graduate certificate
Nutritional Sciences – Collaborative Specialization in Food Sciences University of Toronto MSc
Continuing Education Food Service Worker Algonquin College Certificate
Confederation College Certificate
Fleming College Certificate
Lambton College Certificate
Sault College Certificate
Food Services Mohawk College Certificate
Kitchen Operations Management Certificate George Brown College Certificate
Professional Program Food Service and Nutrition Management Algonquin College Certificate
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Cannabis – Operations, Quality & Edibles Certificate and Post-Graduate Certificate Program Academy of Applied Pharmaceutical Sciences Graduate certificate
Cannabis Applied Science Fanshawe College Graduate certificate
Loyalist College Graduate certificate
Commercial Cannabis Production Niagara College Graduate certificate
Professional Program Industrial Cannabis Production Technology Program North American College of Pharmaceutical Technology Diploma
Quality Control and Quality Assurance – Cannabis North American College of Pharmaceutical Technology Diploma
Cannabis Industry Specialization Durham College Recognition of Achievement
Culinary Arts Undergraduate Cook (Level I & II) Algonquin College Certificate Y
Canadore College Certificate Y
Conestoga College Certificate Y
Fleming College Advanced diploma Y
Culinary Arts La Cité collégiale Certificate
Culinary Management Algonquin College Diploma
Canadore College Diploma
Centennial College Diploma
Conestoga College Diploma
Confederation College Diploma
Durham College Diploma
Fanshawe College Diploma
George Brown College Diploma
BCom
Georgian College Diploma
Humber College Diploma
La Cité collégiale Diploma
Lambton College Diploma
Loyalist College Diploma
Niagara College Diploma
Sault College Diploma
St. Clair College of Applied Arts and Technology Diploma
St. Lawrence College Diploma
Culinary Management – Integrated Learning George Brown College Diploma
Culinary Skills Algonquin College Certificate
Centennial College Certificate
Conestoga College Certificate
Durham College Certificate
Fanshawe College Certificate
Fleming College Certificate
George Brown College Certificate
Georgian College Certificate
Humber College Certificate
Loyalist College Certificate
Niagara College Certificate
Culinary Skills – Chef Training Canadore College Certificate
Institutional cook (Level I) Fanshawe College Certificate Y
Cook (Level II) Fanshawe College Certificate Y
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Graduate Advanced Chocolate and Confectionery Artistry Humber College Graduate certificate
Artisanal Culinary Arts Fanshawe College Graduate certificate
Culinary Arts – Italian Program George Brown College Graduate certificate
Continuing Education Chocolate Science Short Course University of Guelph Non-credit
Culinary Arts George Brown College Certificate
Culinary Arts George Brown College Certificate
Culinary Skills – Introduction Mohawk College Acknowledgement of completion
Healthy Culinary Arts Certificate George Brown College Certificate
Professional Chocolatier Certificate George Brown College Certificate
Vegetarian Culinary Arts Certificate George Brown College Certificate
Professional Program Certified Chef de Cuisine Humber College Certificate of Achievement
Certified Master Chef Humber College Certificate of Achievement
Cook Humber College Certificate of Achievement Y
Sault College NA Y
Cook (Level I & II) George Brown College Certificate of Apprenticeship Y
Niagara College Certificate of Apprenticeship Y
St. Lawrence College Certificate of Apprenticeship Y
Culinary Skills – Chef Training Sault College Certificate
St. Lawrence College Certificate
Food & Beverage Services Undergraduate Food and Beverage Management Centennial College Diploma
Fanshawe College Diploma
Food and Beverage Operations Management Program George Brown College Certificate
Food and Nutrition Management – Diploma Humber College Diploma
Food Service Worker Centennial College Certificate
Conestoga College Certificate
General Arts and Science- Kitchen Assistant Sault College Certificate
Gestion de la Nutrition et des Services Alimentaires La Cité collégiale Certificate
Nutrition and Food Service Management Centennial College Diploma
Fanshawe College Diploma
Graduate Food and Nutrition Management Algonquin College Graduate certificate
Fleming College Graduate certificate
George Brown College Graduate certificate
Georgian College Graduate certificate
Nutritional Sciences – Collaborative Specialization in Food Sciences University of Toronto MSc
Continuing Education Food Service Worker Algonquin College Certificate
Confederation College Certificate
Fleming College Certificate
Lambton College Certificate
Sault College Certificate
Food Services Mohawk College Certificate
Kitchen Operations Management Certificate George Brown College Certificate
Professional Program Food Service and Nutrition Management Algonquin College Certificate
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Food Service Worker A1-Global College Diploma
Food Processing Operations Undergraduate Food Processing Technician Conestoga College Diploma
Packaging Engineering Technician Conestoga College Diploma
Graduate Operations Leadership in Food Manufacturing Conestoga College Graduate certificate
Continuing Education Food Processing Advanced Sanitation Practices Conestoga College Certificate
Food Processing Operations Conestoga College Certificate
Food Processing Supervisor Conestoga College Certificate
Professional Program Process Operator – Food Manufacturing (Level I, II & III) Conestoga College Certified journeyperson Y
Food Safety / Quality Undergraduate Food Technology, Safety and Quality Diploma Program Academy of Applied Pharmaceutical Sciences Diploma
Graduate Food Safety and Quality Assurance University of Guelph Graduate diploma
MSc
Food Safety and Quality Assurance- Food Processing Conestoga College Graduate certificate
Food Science & Nutrition Undergraduate Applied Human Nutrition University of Guelph BASc
Honours Bachelor of Food and Nutrition Sciences – Food Sciences option University of Ottawa HBFN
Nutrition and Food Ryerson University BASc
Nutrition and Nutraceutical Sciences University of Guelph BSc
Nutritional Sciences Major University of Toronto BSc
Food and Nutrition Sciences – Food Sciences option University of Ottawa HBFN
Food & Nutrition Brescia University College BSc
Graduate Nutrition and Communication Ryerson University MHS
Nutritional Sciences University of Toronto MSc
PhD
Food & Nutrition Brescia University College MSc
Continuing Education Culinary Skills Nutrition Certificate George Brown College Certificate
Professional Program Nutrition, Health and Sport Academy of Applied Pharmaceutical Sciences Diploma
Management Undergraduate Food and Agricultural Business – Value and Supply Chains Stream University of Guelph BCom
Food, Agriculture and Resource Economics – Food and Agribusiness Management Stream University of Guelph BA
Management & Organizational Studies – Food Management & Marketing Brescia University College BSc
Food Industry Management Major University of Guelph BBRM
Other Food Studies Undergraduate Minor in Food studies University of Toronto NA
Graduate Food Media Centennial College Graduate diploma
Food Tourism Centennial College Graduate diploma
Continuing Education Food and Media Certificate George Brown College Certificate
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Professional Program Food Policy and Regulatory Affairs University of Ottawa Certificate
Processing Undergraduate Butchery basics Fanshawe College Declaration of academic achievement
Food Service Worker Academy of Applied Pharmaceutical Sciences Certificate
Production fromagière La Cité collégiale Certificate
Professional butchery techniques Fanshawe College Certificate
Professional cheese-making Conestoga College Certificate
Meat Cutting Seaway Valley Meat Cutting Institute Certificate Y
Graduate Aquaculture Fleming College Graduate certificate
Continuing Education Cheese Making Technology Short Course University of Guelph Non-credit
Ice Cream Technology Short Course University of Guelph Non-credit
Professional Fromager Certificate George Brown College Certificate
Food Science & Technology Undergraduate Biotechnology Durham College Advanced diploma
Humber College Diploma
Loyalist College Diploma
Biotechnology – Advanced Loyalist College Advanced diploma
Biotechnology – Technician Canadore College Diploma
Biotechnology – Technologist Canadore College Advanced diploma
Biotechnology Advanced St. Lawrence College Advanced diploma
Food Science Carleton University BSc
University of Guelph BSc
Food Science Technology Centennial College Advanced diploma
Honours Bachelor of Integrated Food Sciences in partnership with Le Cordon Bleu University of Ottawa HBIF
Industrial Food Technology Seneca College Certificate
Pharmaceutical and Food Science Technology Durham College Advanced diploma
Transformation des aliments et assurance qualité La Cité collégiale Diploma
Food Engineering Minor University of Guelph BEng
Biotechnology Advanced Algonquin College Advanced diploma
Culinary Innovation and Food Technology Niagara College Advanced diploma
Graduate Chemical and Biochemical Engineering – Food Processing University of Western Ontario MSc
Chemistry – concentration in Food Science & Nutrition Carleton University MSc
PhD
Food Science (Food Microbiology, Food Chemistry, Food Processing) University of Guelph MSc
PhD
Continuing Education Food Science Certificate University of Guelph Certificate

Quebec

Area of StudyLevel of InstructionProgram NameCredential AwardedInstitutionApprenticeship
Baking/PastryVocational TrainingBread MakingDVSÉcole hôtelière de la capitale 
    École hôtelière de la Montérégie 
    École hôtelière de Laurentides 
    École hôtelière de Montréal Centre Calixa-Lavallée 
    Pearson Adult and Career Center 
  Contemporary Professional Pastry MakingAVSCFP 24 juin 
    CFP de l’Envolée 
    CFP Lac-Abitibi 
    École hôtelière de la capitale 
    École hôtelière de la Lanaudière 
    École hôtelière de la Montérégie 
    École professionnelle des métiers, édifice Normandie 
    St. Pius X Career Centre: Pius – Culinary & Business Centre 
  Pastry MakingDVSCFP 24 juin 
    CFP Bel-Avenir 
    CFP Fierbourg 
    CFP Jonquière 
    CFP Paul Rousseau 
    CFP Relais de la Lièvre Seigneurie 
    École hôtelière de la capitale 
    École hôtelière de la Montérégie 
    École hôtelière de Laurentides 
    École hôtelière de Laval 
    École hôtelière de Montréal Centre Calixa-Lavallée 
    Institut de tourisme et d’hôtellerie de Québec 
    La Maison Christian Fauré 
    Pearson Adult and Career Center 
Culinary Arts – CookVocational TrainingProfessional CookingDVSCampus de Brome-Missisquois 
    Centre André Morisette 
    Centre de formation agricole Mirabel 
    CF de la Côte-Gaspé 
    CF des Batisseurs 
    CFP 24 juin 
    CFP Bel-Avenir 
    CFP de Charlevoix 
    CFP de la Baie-James 
    CFP de la Vallée-de-la-Gatineau 
    CFP de l’Emergence 
    CFP de l’Envolée 
    CFP de l’Estuaire 
    CFP de Nunavik 
    CFP Fierbourg 
    CFP Jonquière 
    CFP Lac-Abitibi 
    CFP Paul Rousseau 
    CFP Pavillon de l’Avenir 
    CFP Pontiac 
    CFP Relais de la Lièvre Seigneurie 
    Collège LaSalle 
    Cowansville Vocational Training Center 
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
École des métiers de la restauration et du tourisme de Montréal
École hôtelière de la capitale
École hôtelière de la Lanaudière
École hôtelière de la Montérégie
École hôtelière de Laurentides
École hôtelière de Laval
École hôtelière de Montréal Centre Calixa-Lavallée
École professionnelle des métiers, édifice Normandie
EMSB-AEVS Vocational Training Center
Institut de tourisme et d’hôtellerie de Québec
Pearson Adult and Career Center
SAE de l’Estuaire
St. Pius X Career Centre: Pius – Culinary & Business Centre
Food Science & Technology Technical Education Process technology and food quality/Food science DCS Cégep de Maisonneuve
Cégep régional de Lanaudière à Joliette
Institut de technologie agroalimentaire (ITA)
Undergraduate Bioresource Engineering – Bioprocess Engineering Stream BEng McGill University
Bioresource Engineering – Food and Bioprocess Engineering BEng McGill University
Certificat en technologie et innocuité des aliments Certificate Université de Montreal
Food Science Certificate Université Laval
BScA Université Laval
Food Science – Food Chemistry Option BSc McGill University
Food Science – Food Science Option BSc McGill University
Food Science – Management concentration BScA Université Laval
Génie alimentaire BA Université Laval
Microprogramme en sciences et technologie des aliments – technologie alimentaire et nouveaux aliments Certificate Université Laval
Process technology and food quality/Food science DEC-BAC Cégep régional de Lanaudière à Joliette
Graduate Bioresource Engineering – Integrated Food and Bioprocessing MASc McGill University
Food Science MSc Université Laval
PhD Université Laval
Food Science – Food Microbiology MSc Université Laval
PhD Université Laval
Food Science & Agricultural Chemistry MSc McGill University
PhD McGill University
Génie agroalimentaire MSc Université Laval
Bioresource Sciences Undergraduate Biotechnology/Biological sciences DEC-BAC Cégep de Lévis-Lauzon
Cégep de l’Outaouais
Cégep de Saint-Hyacinthe
Cégep de Sherbrooke
Collège Ahuntsic
Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Collège Shawinigan
Graduate Bioresource Engineering MSc McGill University
PhD McGill University
Beverage Processing – Brewing Graduate Brewing Science Graduate certificate Bishop’s University
Processing – Meat Vocational Training Retail Butchery DVS Campus de Brome-Missisquois
CFP 24 juin
CFP Bel-Avenir
CFP de la Pointe-du-Lac
CFP de l’Envolée
CFP Jonquière
CFP Lac-Abitibi
CFP Pavillon de l’Avenir
CFP Relais de la Lièvre Seigneurie
École hôtelière de la capitale
École hôtelière de la Lanaudière
École hôtelière de la Montérégie
École hôtelière de LaurentidesÉcole hôtelière de Laurentides
École hôtelière de Montréal Centre Calixa-Lavallée
Pearson Adult and Career Center
Food Science & Nutrition Undergraduate Food Science DEC-BAC Cégep de Chicoutimi
Cégep de Rimouski
Cégep de Saint-Hyacinthe
Cégep de Trois-Rivières
Collège de Maisonneuve
Collège Montmorency
Food Science & Nutritional Science BSc McGill University
Minor in Human Nutrition BSc McGill University
Nutrition Technical Education Techniques de diététique DCS Cégep de Chicoutimi
Cégep de l’Outaouais
Cégep de Maisonneuve
Cégep de Rimouski
Cégep de Saint-Hyacinthe
Cégep de Trois-Rivières
Cégep Limoilou
Cégep Montmorency
Undergraduate Nutrition BSc Université de Montreal
Université Laval
D.E.S.S Université de Montreal
Graduate Human Nutrition MASc McGill University
MSc McGill University
PhD McGill University
Nutrition Microprogramme de 2e cycle Université de Montreal
MSc Université de Montreal
Université Laval
PhD Université de Montreal
Université Laval
Nutrition – functional foods and health D.E.S.S. Université Laval
Nutrition – functional foods and health (15 credit program) Attestation d’études de deuxième cycle Université Laval
Pratique de Première Ligne en Nutrition D.E.S.S. Université Laval

Area of StudyLevel of InstructionProgram NameCredential AwardedInstitutionApprenticeship
Management
– Food/
Agribusiness
UndergraduateMinor in AgribusinessBScMcGill University 
Food &
Beverage
Services
Technical
Education
Gestion d’un établissement
de restauration
DCSCégep de Jonquière 
    Cégep de Saint-Jérôme 
    Cégep de Sorel-Tracy 
    Cégep Limoilou 
    
Collège de Valleyfield
 
    Collège Laflèche 
    Collège LaSalle 
    Institut de tourisme et d’hôtellerie de
Québec
 
    Mérici collégial privé 
 Vocational
Training
Food & Beverage ServicesDVSCampus de Brome-Missisquois 
    CF de la Côte-Gaspé 
    CFP 24 juin 
    CFP Bel-Avenir 
    CFP de Charlevoix 
    CFP de l’Envolée 
    CFP de l’Estuaire 
    CFP Fierbourg 
    CFP Jonquière 
    CFP Lac-Abitibi 
    CFP Paul Rousseau 
    CFP Pavillon de l’Avenir 
    CFP Relais de la Lièvre Seigneurie 
    Cowansville Vocational Training
Center
 
    École hôtelière de la capitale 
    École hôtelière de la Montérégie 
    École hôtelière de Laurentides 
    École hôtelière de Laurentides 
    École hôtelière de Montréal Centre
Calixa-Lavallée
 
    École professionnelle des métiers,
édifice Normandie
 
    Institut de tourisme et d’hôtellerie de
Québec
 
    Pearson Adult and Career Center 
    St. Pius X Career Centre: Pius –
Culinary & Business Centre
 
Food StudiesUndergraduateFood Studies (diverse
courses offered to students)
NAConcordia University 
Food Safety/
Quality
UndergraduateProcess technology and
food quality/Food science
DEC-BACInstitut de technologie
agroalimentaire (ITA)
 
 GraduateFood Science and
Agricultural Chemistry –
Food Safety
MScMcGill University 
CannabisUndergraduateCommercial CannabisDiplomaMcGill University 

Nova Scotia

Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Baking/Pastry Undergraduate Baking & Pastry Arts Certificate Nova Scotia Community College
Beverage Processing Undergraduate Cool climate wine and viticulture Certificate Nova Scotia Community College
Cannabis Undergraduate Cannabis cultivation Certificate Nova Scotia Community College
Culinary Arts Undergraduate Culinary Management Diploma Nova Scotia Community College
Culinary Skills Certificate Nova Scotia Community College
Food Science & Nutrition Undergraduate Applied Human Nutrition BSc Mount Saint Vincent University
Human Nutrition BSc St. Francis Xavier University
Transfer program Cape Breton University
Nutrition and Dietetics BSc Acadia University
Graduate Applied Human Nutrition MSc Mount Saint Vincent University
MAHN Mount Saint Vincent University
Food Science & Technology Graduate Biological Engineering MASc Dalhousie University
MEng Dalhousie University
PhD Dalhousie University
Food Bioscience Graduate certificate Dalhousie University
Food Science & Technology MSc Dalhousie University
PhD Dalhousie University
Management Undergraduate International Food Business BAg Dalhousie University
Processing Undergraduate Aquaculture Certificate Dalhousie University
BScA Dalhousie University
Aquaculture operations Certificate Nova Scotia Community College
Fisheries and Aquaculture Diploma Nova Scotia Community College
École hôtelière de Laval
École hôtelière de Montréal Centre Calixa-Lavallée
École professionnelle des métiers, édifice Normandie
Institut de tourisme et d’hôtellerie de Québec
Pearson Adult and Career Center
St. Pius X Career Centre: Pius – Culinary & Business Centre
Food Studies Undergraduate Food Studies (diverse courses offered to students) NA Concordia University
Food Safety/ Quality Undergraduate Process technology and food quality/Food science DEC-BAC Institut de technologie agroalimentaire (ITA)
Graduate Food Science and Agricultural Chemistry – Food Safety MSc McGill University
Cannabis Undergraduate Commercial Cannabis Diploma McGill University

New Brunswick

Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Cannabis Undergraduate Cannabis culture Diploma Collège Communautaire de Nouveau Brunswick
Culinary Arts Undergraduate Culinary Arts New Brunswick Community College
Diploma Collège Communautaire de Nouveau Brunswick
Culinary Arts Management Diploma New Brunswick Community College
Professional Cook Diploma Collège Communautaire de Nouveau Brunswick
Food Safety/ Quality Undergraduate Contrôle de qualité – transformation alimentaire Diploma New Brunswick Community College
Food Science & Nutrition Undergraduate Nutrition BSc Université de Moncton
Transfer program Université de Moncton
Graduate Nutrition – alimentation MSc Université de Moncton

New Brunswick

Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Baking/Pastry Undergraduate Pastry Arts Certificate Holland College Y
Undergraduate Culinary Arts Diploma Holland College Y
Entry-level cook training program Certificate Holland College
Food Science & Nutrition Undergraduate Food and Nutrition BSc University of Prince Edward Island

Newfoundland

Area of Study Level of Instruction Program Name Credential Awarded Institution Apprenticeship
Baking/Pastry Undergraduate Baker (Level I) Diploma of Vocational Education Academy Canada Y
Baking & Pastry Arts Certificate College of the North Atlantic Y
Culinary Arts Undergraduate Cook Certificate College of the North Atlantic Y
Cook (Pre-Employment) Diploma of Vocational Education Academy Canada Y
Food Safety/ Quality Graduate Food Safety/Quality Advanced diploma Marine Institute
Food Science & Technology Graduate Food Science MSc Marine Institute
PhD Marine Institute
Other Food Studies Undergraduate Food Studies Certificate Marine Institute
Processing Technical Education Aquaculture (mussel) Technical certificate Marine Institute
Aquaculture (salmonid) Technical certificate Marine Institute
Aquaculture management Technical certificate Marine Institute
Retail Meat Cutter Certificate College of the North Atlantic
Graduate Aquaculture MSc Memorial University of Newfoundland
Sustainable aquaculture Advanced diploma Marine Institute
Technology Management – Aquaculture Option MTM Marine Institute

Yukon and Nunavut

Area of StudyLevel of InstructionProgram NameCredential AwardedInstitutionApprenticeship
Culinary ArtsUndergraduateCulinary ArtsCertificateNunavut Arctic CollegeY
  Culinary Arts (Cook I & II)CertificateYukon CollegeY

APPENDIX II.

LIST OF ASSOCIATIONS & OTHER ORGANIZATIONS

Below is a list of organizations related to the food and beverage industry that were reviewed in the context of this analysis, including associations, councils, government agencies, institutes, private training instructions, research centers and other. Relevant courses were identified in the websites of 28 organizations – these are identified in the column “Courses”. In addition, there are several associations whose websites are not available or are currently undergoing changes and are unavailable to examine further. These cases are noted as footnotes.

Region/Province Name Association Courses Link
Association
Canada Canadian Food Exporters Association No https://www.cfea.com/event-category/noncfea-events/seminars/
Canada Canadian Food Safety Group Yes https://canadianfoodsafety.com/
Canada Canadian Health Food Association No https://chfa.ca/en/
Canada Flavour Manufacturers Association of Canada No http://flavorcanada.com/index.htm
Canada Food and Consumer Products Canada (FCPC) No https://www.fcpc.ca/
Canada Food Processors of Canada No https://foodprocessorsofcanada.ca/
British Columbia BC Food Processors Association No https://www.bcfpa.ca/
British Columbia BC Food Technologists No https://www.bcft.ca/
British Columbia Small Scale Food Processor Association Yes https://www.ssfpa.net/
Alberta Alberta Food Processors Association Yes https://www.afpa.com/
Ontario Alliance of Ontario Food Processors No http://www.foodandbeverageontario.ca/
Ontario Ontario Agri Food Technologies No http://www.oaft.org/
Ontario Ontario Food Cluster Initiative No http://ontariofoodcluster.com/
Ontario Ontario Greenhouse Alliance No https://www.theontariogreenhousealliance.com/
Quebec Quebec Farmers Association No https://quebecfarmers.org/availableservices/
PEI Food Island Partnership No https://foodislandpei.ca/
Newfoundland Fish, Food and Allied Workers, NL No https://ffaw.ca/
Saskatchewan Saskatchewan Food Processors Association No Website unavailable
Canada No https://fbc-abc.com/
Atlantic Atlantic Food and Beverage Processors Association Yes https://www.atlanticfood.ca/page-18104
Atlantic Atlantic Food & Beverage Yes https://www.atlanticfood.ca/page-18104
Canada Dairy Processor’s Association of Canada No http://www.dpac-atlc.ca/
British Columbia BC Dairy Association No https://bcdairy.ca/
Canada Baking Association of Canada No https://www.baking.ca/index.aspx
Canada Canadian Aquaculture Industry Alliance No https://www.aquaculture.ca/
Canada Canadian Lobster No http://lobstercouncilcanada.ca/about/board-of-directors/
Atlantic Atlantic Canada Fish Farmers Association No https://www.atlanticfishfarmers.com/
Atlantic Northwest Atlantic Fisheries Organization No https://www.nafo.int/
British Columbia BC Seafood Alliance No https://www.bcseafoodalliance.com/
British Columbia British Columbia Salmon Farmers Association No https://bcsalmonfarmers.ca/communities/
British Columbia British Columbia Shellfish Growers Association No http://bcsga.ca/
British Columbia Seafood Producers Association of BC No https://www.seafoodproducers.ca/
Alberta Alberta Fish Farmers Association No http://www.affa.ab.ca/
Ontario Ontario Aquaculture Association No https://ontarioseafoodfarmers.ca/meetfarmers/
Ontario Ontario Commercial Fisheries Association No https://www.ocfa.ca/
Quebec Association Québécoise de l’industrie de la pêche No https://aqip.com/fr/
New Brunswick New Brunswick Salmon Growers Association No https://www.atlanticfishfarmers.com/
Nova Scotia Aquaculture Association of Nova Scotia No http://seafarmers.ca/
Nova Scotia Fisheries Safety Association of Nova Scotia No https://fisheriessafety.ca/
Nova Scotia Nova Scotia Fish Harvesters No https://www.nsfishharvesters.ca/
Nova Scotia Nova Scotia Seafood No https://nsseafood.com/
Nova Scotia Nova Scotia Seafood Alliance No https://www.novascotiaseafoodalliance.ca/our-members
Atlantic Atlantic Canadian Lobster No https://www.tastelobster.ca/eng_home.php
PEI PEI Aquaculture Alliance No https://www.aquaculturepei.com/
PEI PEI Atlantic Shrimp Corp. No https://www.peishrimp.com/html/processingsector.html
PEI Seafood Processors Association of PEI No https://www.peispa.com/
Newfoundland Association of Seafood Producers, NL No https://seafoodproducers.org/links/
Newfoundland Newfoundland Aquaculture Industry Association No https://naia.ca/index.php/members-1/associate-members
Nunavut Nunavut Fisheries and Marine Training Consortium No https://nftconsortium.org/sites/all/themes/nft/assets/docs/application-form.pdf
Nunavut Nunavut Fisheries Association No https://www.qcorp.ca/en/group-of-companies/fisheries-and-marine/nunavut-offshore-allocation-holders
Canada Canada Pork No http://www.canadapork.com/en/
Canada Canadian Meat Cutters Association No https://meatforce.ca/
Canada Canadian Meat Goat Association No https://www.canadianmeatgoat.com/
Canada Canadian Sealers Association No https://www.sealharvest.ca/
Canada Canadian Swine Exporters Association No http://www.canadianswine.com/
British Columbia BC Cattlemen’s Association No https://www.cattlemen.bc.ca/
Ontario Ontario Independent Meat Processors Yes https://www.oimp.ca/
Ontario Ontario Swine Improvement No http://www.osi.org/
Quebec La société des éleveurs de porc du Québec No https://www.leseleveursdeporcsduquebec.com/
Ontario Ontario Agri Business Association No https://www.oaba.on.ca/
Canada Canadian Beverage Association No https://www.canadianbeverage.ca/
Canada Canadian Craft Brewer’s Association No https://ccba-ambc.org/
Canada Canadian Vintners Association No http://www.canadianvintners.com/
Canada Spirits Canada No http://www.spiritscanada.ca/about-us/
British Columbia BC Craft Beer Association No https://bccraftbeer.com/
British Columbia BC Craft Brewers Guild No https://bccraftbeer.com/
British Columbia BC Craft Cider Association No https://bcciderway.ca/about/
British Columbia BC Craft Distillers No https://craftdistillers.ca/
British Columbia BC Independent Distiller Association No http://bccraftdistilling.com/?page_id=61
Ontario Ontario Craft Brewers No https://www.ontariocraftbrewers.com/
Ontario Winery and Grower Alliance of Ontario No https://wgao.ca/
New Brunswick New Brunswick Craft Brewers Association No http://nbcba.org/forum/index.php
New Brunswick New Brunswick Wines No https://vinsnbwines.com/
Nova Scotia Craft Brewers Association of Nova Scotia No http://nscraftbeer.ca/
Saskatchewan Saskatchewan Artisan Wines and Spirits Association No https://www.sawsa.ca/
Canada Canadian Cheese Society No https://cheeseloverca.wordpress.com/category/canadian-cheese-society/
British Columbia BC Artisan Cheese Association No Website unavailable
Council
British Columbia BC Agriculture Council No https://bcac.ca/
British Columbia BC Agricultural Research and Development Council No https://ardcorp.ca/
West Western Dairy Council No https://www.westerndairycouncil.com/
British Columbia British Columbia Dairy Council No http://www.bcdairycouncil.ca/
Alberta Alberta Dairy Council No http://www.albertadairycouncil.ca/
Ontario Ontario Dairy Council Yes https://ontariodairies.ca/
Quebec Conseil des industriels laitiers du Québec (French only) No https://cilq.ca/
Canada Fisheries Council of Canada No http://fisheriescouncil.com/
Canada National Seafood Sector Council No http://www.nssc.ca/
British Columbia BC Salmon Marketing Council No https://www.bcsalmon.ca/
Nova Scotia Nova Scotia Fisheries Sector Council No https://www.nsfsc.ca/
Canada Canadian Meat Council No https://cmc-cvc.com/
PEI PEI Agriculture Sector Council No https://www.peiagsc.ca/
British Columbia BC Wine Grape Council No https://www.bcwgc.org/
Government Agency
Canada Food and Beverage Ontario No http://tasteyourfuture.ca/
British Columbia Province of British Columbia: Food Safe Yes http://www.foodsafe.ca/courses.html
Alberta Province of Alberta Yes https://www.alberta.ca/agri-food.aspx
Manitoba Province of Manitoba: Agriculture No https://www.gov.mb.ca/agriculture/
Manitoba Province of Manitoba: Health, Seniors and Active Living Yes https://www.gov.mb.ca/health/publichealth/environmentalhealth/protection/foodsafe.html
Ontario Ministry of Agriculture, Food, and Rural Affairs No http://www.omafra.gov.on.ca/english/
Quebec Agriculture, Pêcheries, et Alimentation Québec Yes https://www.mapaq.gouv.qc.ca/fr/Pages/Accueil.aspx
Quebec Conseil de la transformation agroalimentaire et des produits de consommation (CTAC) No https://conseiltaq.com/?lang=en
New Brunswick Agriculture, Aquaculture, and Fisheries No https://www2.gnb.ca/content/gnb/en/departments/10/agriculture.html
Nova Scotia Province of Nova Scotia: Processors No https://novascotia.ca/agri/programs-and-services/food-protection/processors/
Newfoundland Newfoundland and Labrador Federation of Agriculture No http://www.nlfa.ca/
Nunavut Nunavut Health and Social Services Yes https://www.hss.gov.nt.ca/en/services/environmental-health/food-safety-training
Manitoba Food and Beverage Manitoba Yes https://foodbeveragemb.ca/
Canada Canadian Center for Occupational Health and Safety Yes https://www.ccohs.ca/products/courses/whmis_ghs_intro/
Alberta Alberta Health Services Yes https://www.albertahealthservices.ca/eph/Page3151.aspx
Canada Canadian Dairy Commission Yes http://www.cdc-ccl.gc.ca/CDC/index-eng.php?id=3817
Canada Canadian Dairy Information Centre No https://www.dairyinfo.gc.ca/index_e.php
Canada Canadian Dairy Network No https://www.cdn.ca/home.php
Canada Canadian Dairy Research Portal No https://www.dairyresearch.ca/
Canada Dairy Farmers of Canada No https://dairyfarmersofcanada.ca/en/dairy-in-canada
Alberta Alberta Milk No https://albertamilk.com/
Manitoba Dairy Farmers of Manitoba No https://www.milk.mb.ca/
Ontario Dairy Farmers of Ontario No https://new.milk.org/
Quebec Fédération des producteurs de lait du Québec No http://lait.org/en/
Nova Scotia Dairy Farmers of Nova Scotia No https://www.dfns.ca/
PEI Dairy Farmers of PEI No https://www.dfpei.pe.ca/
Newfoundland Newfoundland and Labrador School Milk Foundation No http://www.schoolmilk.nl.ca/
Saskatchewan SaskMilk No http://saskmilk.ca/
Canada Fisheries and Oceans Canada No http://www.dfo-mpo.gc.ca/aquaculture/index-eng.htm
Newfoundland Newfoundland Department of Fisheries and Land No https://www.flr.gov.nl.ca/
Manitoba Manitoba Pork No https://www.manitobapork.com/producers
Ontario Ontario Federation of Agriculture No https://ofa.on.ca/resources/?xfilter=webinars
British Columbia WorkSafe BC Yes https://www.worksafebc.com/en/health-safety/hazards-exposures/whmis/education-training
Manitoba WorkSafe Manitoba Yes https://www.safemanitoba.com/Education/Pages/E-Learning-Courses.aspx
Ontario Health and Safety Ontario Yes https://www.wsps.ca/InformationResources/Topics/Training.aspx#training
Ontario Ontario Ministry of Labour, Training and Skills Development Yes https://www.labour.gov.on.ca/english/hs/training/workers.php
Nova Scotia Nova Scotia Health and Safety Yes https://novascotia.ca/lae/healthandsafety/
Nunavut/Northwest Territories Workers’ Safety and Compensation Commission Yes http://www.wscc.nt.ca/health-safety/ohs-education/whmis-2015-training
Saskatchewan WorkSafe Sask Yes http://www.worksafesask.ca/training/online-courses/online-whmis-training/
Institute
Canada Canadian Institute of Food Science and Technology Yes https://www.cifst.ca/
Canada Canadian Institute of Food Safety Yes https://www.foodsafety.ca/courses/food-handler-certification-course
Canada Canadian Centre for Fisheries Innovation No http://www.ccfi.ca/
Canada National Fisheries Institute No https://www.aboutseafood.com/
British Columbia BC Wine Institute No https://winebc.com/
Quebec Institute of Nutrition and Functional Foods (INAF) No http://www.inaf.ulaval.ca/no_cache/en/home/#.Xel-iJNKjX4
Quebec Foods of Quebec No https://www.foodsofquebec.com/
Canada Canadian Beef Center of Excellence No https://canadabeef.ca/centre-of-excellence/
Nova Scotia Wines of Nova Scotia No https://winesofnovascotia.ca/events/
Alberta Agrivalue Processing Business Incubator No https://www.alberta.ca/agrivalue-processing-business-incubator.aspx
Alberta Alberta Food Processing Development Centre No https://www.alberta.ca/food-processing-development-centre.aspx
Ontario Ontario Agri-food Technologies No http://www.oaft.org/index.cfm?page=home
Private training organization
Canada Food Safety Training Yes https://www.foodsafetytraining.ca/
Canada Food Safety Training Yes https://www.foodsafetytraining.ca/
Canada NSF International Yes https://www.nsfcanada.ca/
Saskatchewan Saskatchewan Food Industry Development Center Yes https://www.foodcentre.sk.ca/expertise/industry-training
Canada Canadian Bovine Mastitis and Milk Quality Research Network No https://www.medvet.umontreal.ca/rcrmb/en/
Ontario Vineland Research and Innovation Centre No https://www.vinelandresearch.com/
Canada Canadian Food and Wine Institute Innovation Centre No https://www.ncinnovation.ca/specializations/canadian-food-wine-institute-innovation-centre
Quebec Centre de recherche en économie agroalimentaire (CREA) No https://www.create.ulaval.ca/activites
Quebec Centre de recherche industrielle du Québec (CRIQ) No https://www.criq.qc.ca/en/careers-and-bursaries/internships.html
Quebec Food Research and Development Centre No http://www.agr.gc.ca/eng/science-and-innovation/agriculture-and-agrifood-research-centres-and-collections/quebec/saint-hyacinthe-research-and-development-centre/?id=1180639333520
Quebec Research Groups-Université Laval No https://www.fsaa.ulaval.ca/en/research/research-groups/research-groups/
Quebec Sherbrooke Research and Development Center No https://www5.agr.gc.ca/eng/science-and-innovation/agriculture-and-agri-food-research-centres-and-collections/quebec/sherbrooke-research-and-development-centre/?id=1180631304122
Ontario University of Guelph: Alma Aquaculture Research Station No http://animalbiosciences.uoguelph.ca/~aquacentre/aars/aars.html
Ontario University of Guelph: Aquaculture Centre No http://animalbiosciences.uoguelph.ca/~aquacentre/aquacentre/aquacentre.html
Ontario University of Guelph’s Catalyst Centre No https://www.uoguelph.ca/oac/tags/

APPENDIX III.

LIST OF COURSES IDENTIFIED

Alberta
Region/Area/Organization Course Name Delivery
Canada
Food Safety/Food Quality
Canadian Food Safety Group Food Handler Certificate Training Classroom/ Online
SafeCheck Advanced Food Safety Training
SafeCheck Train the Trainer
TAP HACCP Online
Canadian Institute of Food Safety Food Handler Certification
Food Safety Training Food Handler Certification
Foodgrads.com Good Manufacturing Practices (GMP) Training Online
HACCP and Food Safety Training Online
Nova Scotia Community College Food Handlers Course
NSF International Advanced HACCP: Verification and Validation Online
Advanced SQF (Safe Quality Food) Practitioner Online
Allergen Management Online
Building Your Food Safety Culture Online
Documenting your Food Safety System Online
Food Defense Management Certification Course Online
Food Fraud Vulnerability Assessment Workshop Online
Food Plant Sanitation Online
Food Safety and HACCP for Fresh Produce Producers Online
FSPCA Preventive Controls for Human Food (PCQI Training) Online
Fundamentals of Developing Your Environmental Monitoring Program Online
GMP Training Online
HACCP Food Safety Leadership for Managers and Supervisors Online
HACCP for Manufacturing Food Packaging Materials Online
HACCP for Retail and Foodservice Operations Online
HACCP for Warehousing and Distribution Operations Online
HACCP I: Prerequisite Programs Online
HACCP II: Developing Your HACCP Plan Online
HACCP Refresher Training Online
IFS Food, Version 6.1 Online
IFS Logistics, Version 2.2 Online
IFS PACsecure, Version 1.1 Online
Implementing SQF Systems Course Online
Implementing SQF Systems for Food Packaging Manufacturers Online
Implementing SQF Systems for Food Retail Online
Implementing SQF Systems for Primary Production Online
Implementing SQF Systems for Storage and Distribution Online
Implementing the SQF Fundamentals Code for Manufacturing Online
Implementing the SQF Quality Code Online
Internal Auditor: SQF Online
Introduction to Food Safety and HACCP Online
Lean Manufacturing Online
Principes de l’audit interne Online
Principles of Internal Auditing Online
Root Cause Analysis for Corrective and Preventive Action Online
Sanitary Design for Food Plants Online
SFCR: Comparison with FSMA Preventive Controls for Human Food Rule – Webinar Online
SFCR: Preventive Controls and Traceability Requirements Online
SFCR: Safe Food for Canadians Regulations Overview Online
SHA/AFDO Seafood HACCP Training Online
SQF Practitioner’s Bundle for Food Packaging Manufacturers (CAN) Online
SQF Practitioner’s Bundle for Food Manufacturing Online
SQF Quality Systems for Food Manufacturing Online
Statistical Process Control (SPC) for the Food Industry Online
Train the Food Safety Trainer Online
Understanding FSSC 22000 Online
Understanding the CanadaGAP Program Online
Verification and Validation of your Food Safety System Online
Canadian Institute of Food Science and Technology HACCP & Food Safety e-learning Certificate Program Online
Food Science & Technology
Canadian Institute of Food and Science Technology Certified Food Scientist
NSF International Basic Food Microbiology Short Course Online
Science of Sensory Evaluation Online
Thermal Processing: Low-Acid Canned Foods Online
Other
NSF International Implementing SQF Systems for Food Packaging Manufacturers Online
SQF Practitioner’s Bundle for Food Packaging Manufacturers (CAN) Online
Production
NSF International NSF/ANSI Food Equipment Standard Training Online
Workplace Health & Safety
Canadian Centre for Occupational Health and Safety WHMIS 2015 for Managers and Supervisors Online
WHMIS 2015 for Workers Online
WHMIS 2015: An Introduction Online
Canadian Food Safety Group SafeCheck WHMIS 2015 (Online)
Atlantic
Food Safety/Food Quality
Food and Beverage Atlantic Food Safety Considerations in New Product Development
Food Safety for Maintenance
Food Safety for Managers/Supervisors
Internal Auditor Training for Food Processors
Quality Control for QC Staff
Workplace Health & Safety
Food and Beverage Atlantic HACCP & Implementation of preventative control plans
British Columbia
Cannabis
Camosun College Cannabis Industry (upcoming)
College of the Rockies Cannabis Legislation& Quality Assurance
Food Safety/Food Quality
College of the Rockies Food Safe Level 1
Food safety for food handlers
Province of British Columbia: Food Safe Food Safe Level I
Food Safe Level I Refresher
Food Safe Level II
Market Safe
Small Scale Food Processors Association Basic Hygiene Training for Food Processing Workers Online
Checklists for Co-packing Food Safety Online
Food Safety for Co-packing Online
Introduction to Food Safety PDF materials
Introduction to Traceability Online
Recall in a Wired World Online
Other
Small Scale Food Processors Association Recipe for Success Online
Workplace Health & Safety Online
Small Scale Food Processors Association (with Intrisk Training Solutions Ltd.) Online
Dividing GMP and HACCP for Co-packing Online
GMP/HACCP Training for Food Processing Workers Online
Vancouver Island University Shellfish Aquaculture Workplace Safety & Skills
WorkSafe BC E-Leaning Courses (delivered through Can. Center for Occ. Health and Safety) Online
Alberta
Baking and Pastry Arts
NAIT Pastry Boot Camp
Beverage Processing
SAIT Beverage
Olds College Introduction to Brewing
Craft Cider Making Workshop
Craft Distilling
Cannabis
Medicine Hat College Cannabis Legislation & Quality Assurance
Culinary Arts
NAIT Culinary Boot Camp
Cured Meats, Cheese & Pickles
Gourmet Boot Camp
For the love of chocolate boot camp
SAIT Cooking bootcamps
Food Safety/Food Quality
Alberta Food Processors Association Allergen Management Online
Certified Manager of Quality/Organizational Excellence (ASQ)
Documenting your Food Safety System
Food Defense Management Certificate Course
Food Plant Sanitation
HACCP for Manufacturing Food Packaging Materials
HACCP for Warehousing & Distribution Operations
HACCP I: Prerequisite Programs
HACCP II: Developing Your HACCP Plan
HACCP Refresher NSF Webinar
Introduction to Food Safety & HACCP NSF Webinar
Principles of Internal Auditing
Root Cause Analysis – Rules for Problem Solving or Building your Food Safety Culture
Traceability and Recall in The Food Industry On-Site
Train the Food Safety Trainer
Verification & Validation of your Food Safety System
Alberta Health Services Food Safety Alberta Certification
Lethbridge College Food Safety Alberta Certificate
NAIT Food Safety/Quality
Province of Alberta Food safety training modules PDF Resources
SAIT Food Safety and Sanitation
Processing: Meat
Olds College Animal Welfare and Humane Slaughter
Home Game Butchering
Home Sausage Making
Industrial Value-Added Meat Processing
Workplace Health & Safety
Alberta Food Processors Association Alberta Online Joint Health & Safety Training – PART I
Hazard Assessment
Health &Safety Program Building (Occupational Health & Safety System Building)
Incident & Accident Investigation
Internal Auditor Re-Certification
Internal Auditor – Refresher required every 3rd year
Joint Health & Safety Committees –
Roles & Responsibilities for Managers & Supervisors – Refresher required every 3rd year
Cannabis
Parkland College Cannabis Workplace Safety for Employees Online
Food Safety/Food Quality
Carlton Trail College Food safe
Great Plains College Food Safe Level I
Northwest College Managing Food Safety
Saskatchewan Food Industry Development Center Inc. GMP Online training
HACCP & Food Safety Online Training
HACCP Workshop
Processing: Meat
Saskatchewan Polytechnic Meat, Seafood and Poultry Process
Workplace Health & Safety
Saskatchewan Polytechnic Workplace Hazardous Materials Information System (WHMIS)
WorkSafe Sask Online WHMIS Training Online
Manitoba
Food Safety/Food Quality
Food and Beverage Manitoba Certified Food Handler Training Program
Province of Manitoba: Health, Seniors and Active Living Certified Food Handler Training Program
Workplace Health & Safety
WorkSafe Manitoba WHMIS 2015 for Manitoba Workers: Provincially Regulated Workplaces Online
WHMIS 2015 for Workers Online
Ontario
Cannabis
Academy of Applied Pharmaceutical Sciences Quality Assurance for Cannabis Certificate Program
Food and Beverage Services Food Service Worker
Food Safety/Food Quality
A1-Global College Food Handler
Academy of Applied Pharmaceutical Sciences Food Handler Certificate
Conestoga College Food safety – level I
Ontario Independent Meat Processors Food Handler Training Workshop/ self-study
Processing
Conestoga College Food Processing- Basics
University of Guelph Dairy Education E-Books PDF Resources
Production
Ontario Dairy Council Plant Milk and Cream Graders’ (PMCG) Training Program
Train-The-Trainer (TTT) Program
Workplace Health & Safety
Conestoga College Occupational health and safety for the food processing industry
Ontario Ministry of Labour, Training
and Skills Development Supervisor Health and Safety Awareness in 5 Steps Online
Worker Health and Safety Awareness in 4 Steps Online
Quebec
Beverage Processing: Brewing
Bishop’s University Chemical Analysis of Beer and its Ingredients
The business of brewing
Cannabis
McGill University Medical Cannabis production and quality control
Food Safety/Food Quality
Agriculture, Pêcheries, et Alimentation Québec Gestionnaire d’établissement alimentaire – Formation en hygiène et salubrité alimentaires
Manipulateur d’aliments
Séance de formation sur l’hygiène et la salubrité alimentaires
Institut de technologie agroalimentaire Élaboration de procédures opérationnelles de nettoyage et d’assainissement
Formation des formateurs en hygiène et salubrité alimentaires
Formation des formateurs internes HACCP
Hygiène et salubrité alimentaires pour les gestionnaires
Hygiène et salubrité alimentaires pour les manipulateurs
La défense alimentaire et la fraude alimentaire
Maintenir et améliorer votre système FSSC-22000
Mettre en œuvre FSSC 22000 dans votre entreprise
Mise en œuvre programmes préalables système HACCP
Préparer un audit interne HACCP efficace
Principes généraux du HACCP
Validation des mesures de maîtrise du plan HACCP
Food Science and Nutrition
Institut de technologie agroalimentaire Transformation artisanale de fruits : gelées, beurres et sirops
Production
Institut de technologie agroalimentaire Examen de Vérification/réglage des systèmes de pasteurisation – niveau 1, 2 et 3 théorique
Examen de Vérification/réglage des systèmes de pasteurisation – niveau 1, 2 et 3 pratiques
Contrôle de la fabrication de produits laitiers
Initiation à la fabrication artisanale de pâtés et terrines
Initiation à la fabrication artisanale de saucisses fraîches
Initiation à la fabrication artisanale de saucissons secs
Initiation à la fabrication artisanale de viandes et volailles fumées
Modalités d’essai des systèmes de pasteurisation Online
Principes généraux du procédé de pasteurisation Online
Production artisanale de boissons alcooliques
Workplace Health & Safety
Institut de technologie agroalimentaire Élaboration du plan HACCP en ligne Online
Mise œuvre programme préalable système HACCP en ligne Online
Principes généraux du système HACCP en ligne Online
Prince Edward Island
Food Safety/Food Quality
Biofood Tech PEI Food Safety Considerations in New Product Development
Food Safety for Maintenance Staff
Food Safety for Managers & Supervisors
Plant Sanitation and Listeria Control for Plant Workers
Workplace Health & Safety
Biofood Tech PEI HACCP and the Control of Listeria
Newfoundland
Food Safety/Food Quality
Marine Institute Introduction to food safety, sanitation and microbiology
Introduction to food sanitation, hygiene, risk and security
Quality management
Safe foods for Canadians Act and Regulations Workshop
Processing: Aquaculture
Marine Institute Aquaculture work experience
Artic Char processing workshop
Cod processing workshop
Seafood processing for employees
Workplace Health & Safety
College of the North Atlantic Workplace Hazardous Materials Information System (WHMIS 2015)
Marine Institute Food safety enhancement program/Hazard analysis critical control point
Hazard analysis critical control point (HACCP)
Workplace hazardous materials information systems (WHMIS 2015)
Yukon
Food Safety/Food Quality
Yukon College FOODSAFE Level 1
Workplace Health & Safety
Yukon College Workplace Hazardous Materials Information System (WHMIS)
Food Safety/Food Quality
Aurora College GNWT Food Safety Course
Nunavut
Food Safety/Food Quality
Nunavut Health and Social Services Food Safety Training
Workplace Health & Safety
Workers’ Safety and Compensation Commission WHMIS 2015 Training Online

CONTENTS