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Food Processing Equipment Operation

Code 4755
DiplomaSTC
SectorMechanical Manufacturing (11)
Number of credits22
Length of training330 hours
No educational organization is currently offering this program
Note(s)
This program is offered in French: 
4255 - Opération d’équipements en transformation alimentaire
  • Objectives and targeted professions
  • Admission conditions
  • Program content

Program objectives

The Food Processing Equipment Operation program of study prepares students for the duties of a food processing equipment operator. Food processing equipment operators work in food processing companies in the following subsectors: fish products, meat products, juices and beverages, dairy products, fruits and vegetables, bakery, sugar and confectionery, and animal feed. This industry includes companies that focus on prepared meals. However, these companies are not considered a subsector as they can be found in several subsectors.

Food processing equipment operators, either manually or with multifunction industrial process machinery or equipment, process food, for example by grinding, extracting, mixing, blending, and cooking food products. These persons also bag, can, or otherwise package food products through various processes.

Occupation

Food Processing Equipment Operator

Admission conditions

A person who meets the following conditions is eligible for admission to a program of study leading to an STC:
1. Has obtained at least Secondary III credits or the equivalent in the language of instruction, second language and mathematics;
or Has obtained an Attestation of Equivalence of Secondary Studies (AESS);
or Has successfully completed the General Development Test (GDT) with or without specific prerequisites.
2. Has interrupted their full-time studies for at least 12 months;
or Is 18 years old when entering training;
or Has obtained a Secondary School Diploma (SSD) or a Diploma of Vocational Studies (DVS) or their equivalent;
or Meets the eligibility conditions of Emploi-Québec’s workforce training measure.

Program content

Code Statement of competency Hours Credits
STC-011 Determine their suitability for the trade and the training process 15 1
STC-022 Adopt preventive measures in hygiene, food safety, health and safety 30 2
STC-033 Interpret technical production documentation 45 3
STC-044 Establish links between ingredients, production processes and quality assurance 60 4
STC-052 Prepare basic ingredients 30 2
STC-065 Perform food processing activities 75 5
STC-073 Perform sanitation and minor maintenance on the equipment 30 2
STC-082 Carry out operations for the receipt and shipment of food products 45 3
330 22