Upon completion of the Introduction to Food Manufacturing program, the graduate should be able to:
- Adhere to safe practices with WHMIS and other regulatory guidelines to maintain a safe work environment.
- Perform activities to ensure that the quality requirements of a product, process, or service is fulfilled by applying established quality standards.
- Apply good documentation practices that comply with regulatory expectations and industry standards.
- Maintain, clean, and assemble equipment in accordance to established guidelines to ensure proper functioning.
- Operate production equipment as per manufacturer's instructions and recommended guidelines.
- Troubleshoot manufacturing equipment problems to improve processes and product quality.
- Demonstrate competencies that promote personal health and wellness.
- Demonstrate professional competencies that foster critical thinking, innovation and leadership.
- Develop practical competence as an entry-level professional while working under supervision.
- Communication effectively with various stakeholders in a variety of contexts.
- Express ideas effectively, both in oral communications and in writing.
- Engage in self-evaluation and critical reflection to inform professional judgement.
