Food Processing Technology Program
The Food Processing Technology Program is designed to provide students with the necessary skills to obtain employment within the food processing industry. The program is broad enough to encompass different food processing facilities, yet specific enough to provide necessary skills. First year students will learn sanitation, basic food processing equipment, HACCP (Hazard Analyses Critical Control Point), GMPs (Good Manufacturing Practices), Lean production concepts, safety (including OSHA 30 and forklift training) and be introduced to controls and instrumentation.
Second year students will learn Six Sigma / Quality Management, Basic Maintenance skills with PLC experience, Quality Control, Basic Lab Techniques, GMP and SOP creation, Plant Auditing and SQF Certification, Capstone Leadership class, and project or internship experience. Upon completion of this program students will be able to apply and demonstrate competency in these six areas:
1. Frontline leadership in production, quality, and safety.
2. HACCP, PCQI, and Food Management Safety Systems.
3. General Industry Safety (OSHA 30 equivalent).
4. Food Industry Equipment and Operations.
5. Quality Management and Process Improvements.
6. Auditing.