Food counter attendants, kitchen helpers and related support occupations

Labourers in food and beverage processing

Labourers in fish and seafood processing

This instructional program class comprises any program that focuses on the application of chemical, physical, and engineering principles to the development and implementation of manufacturing, packaging, storage, and distribution technologies and processes for food products. These programs include courses in food engineering, food preservation and handling, food preparation, food packaging and display, food storage and shipment, and related equipment and facilities design, operation, and maintenance.

Food technology and processing

Food Safety Micro-credentials

Food counter attendants and food preparers prepare, heat and finish cooking simple food items and serve customers at food counters. Kitchen helpers, food service helpers and dishwashers clear tables, clean kitchen areas, wash dishes, and perform various other activities to assist workers who prepare or serve food and beverages. They are employed by restaurants, cafés, hotels, fast food outlets, cafeterias, hospitals and other establishments.

Labourers in food and beverage processing perform material handling, clean-up, packaging and other elemental activities related to food and beverage processing. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, meat plants, breweries and other food and beverage processing and packaging plants.

Labourers in fish and seafood processing perform clean-up, packaging, material handling and other elemental activities related to fish and seafood processing. They are employed in fish and seafood processing and packaging plants.

The Food Safety Management micro-credential prepares food plant personnel to perform internal audits to determine if the food manufacturer’s food safety and quality program is being implemented such that it effectively meets the required food safety standards. The Internal Auditor Training badge is the third course of a Micro-Certificate in Food Safety Management jointly offered by UBC and BCIT. You will receive 24 hours of synchronous and asynchronous online learning after which you will perform an internal audit at a participating food production site in BC.

Food Safety Management Micro-credential

The Food Safety Preventive Controls and HACCP Plans microcredential courses* provide online training for meeting the Safe Food For Canadians Regulations (SFCR) in food production, processing, or distribution facilities. These courses are designed for anyone that needs to know how to design and implement HACCP-based preventive control programs.

Students learn to develop preventive controls (also known as prerequisite programs) and HACCP plans that are also an integral part of internationally recognized Global Food Safety Initiative (GSFI) food safety standards.

Potential students include individuals seeking food safety professional development, food manufacturing personnel transitioning from operations to quality, international students with food-related education requiring Canadian credentials, and personnel in companies implementing a GFSI standard or that are updating their food safety program to align with the SFCR.

Food Safety Preventive Controls and HACCP Plans Micro-credential

The Food Safety Management micro-courses provide you with job-ready skills to start a career in the food industry, or enhance your knowledge and progress in your career. You will gain important skills and competencies needed to assist food manufacturing, food distributors and food service outlets with their comprehensive food safety and quality programs. The micro-courses are flexible and will elevate your knowledge and skills as a member of a quality assurance team in the food production industry.

Educational Path

Food Safety Micro-credentials

Programs

Careers