ACADEMIC CALENDAR
2022-2023
ADVANCED DIPLOMA - FOOD SAFETY

 

This program is designed to:

 

  • provide a strong technical education in the areas of food safety and food inspection
  • prepare students for employment in the food industry and regulatory agencies
  • develop technical and analytical skills in food safety and food inspection

 

PROGRAM ENTRY

 

Please refer to the Admissions Section of this Calendar.

 

PROGRAM STRUCTURE

 

The program is divided into the following terms:

 

Term One:

 

Students will be required to take courses in Applied Statistics, Food Microbiology, Food Processing, Food Safety and Sanitation, and Food Chemistry.

 

Term Two:

 

The second term continues the study of food safety and includes such courses as Food Law, Foodborne Diseases, Food Inspection Techniques, Management Principles, and Food Toxicology. A technical project course allows for in depth study of an area of special interest.

 

Term Three:

 

Students will find placements in pertinent industries or agencies for practical experience.

 

PROGRAM HIGHLIGHTS

 

  • This program emphasizes the food quality/assurance component of the industry together with food safety.
  • Students will experience a range of teaching methods including lectures, tutorials, laboratories, seminars and study tours.

 

EVALUATION

 

Students in Advanced Diplomas must obtain a passing grade of 65% or better in all program courses.

 

Students who have received a grade of less than 50% in any course will be required to withdraw from the program.

 

Students who have received a grade less than 65% (but 50% or greater) in more than one program course during a single term will be required to withdraw from the program.

 

Students who have received a grade less than 65% (but 50% or greater) in one program course will be permitted to remain in the program, provided that course is retaken when offered and passed with a grade of 65% or better. Only one such repeat will be permitted per term. Failure to obtain a grade of 65% in the repeated course shall lead to termination of a student’s program.

 

PROGRAM OUTLINE

 

Term 1
BIOL 4104 (Food Microbiology)
CHEM 4102 (Food Chemistry)
FDTE 4105 (Food Hygiene and Food Safety)
FDTE 4111 (Food Processing)
STAT 4106 (Applied Statistics)
TKPR 413A (Technical Project)

Term 2
BSMG 4111 (Fundamentals of Canadian Food Laws and Regulations)
BSMG 4112 (Management Principles)
FDTE 4102 (Food Inspection Techniques)
FDTE 4207 (FoodBorne Diseases/Toxicology)
TKPR 413B (Technical Project)
*FDTE 4208 (Regulatory Food Safety Systems (PCPs)
*FDTE 4209 (Canned Foods and Thermal Processing)
FDTE 4210 (An Introduction to Food Manufacturing Food Safety Standards Approved by Global Food Safety Initiatives)

Term 3
WKTM 4111 (Work Term - Advanced Diploma in Food Safety)

 

*Delivered between Terms 2 and 3

 

Credit Earned: Advanced Diploma - Food Safety

 

1 Year: 2 Semesters and 1 Work Term Session

 

Normal Start: Fall

 

Contact: Admissions Officer
(709) 778-0380
1-800-563-5799 (ext. 380)
email: admissions@mi.mun.ca

 

CAREERS

 

Graduates of this program will find excellent opportunities for challenging and rewarding employment in production, quality assurance, food plant inspection services, food analysis laboratories, regulatory agencies and many other interesting careers.

 

Sample Job Descriptions:

 

  • Responsible for the plant sanitation program
  • Quality systems management, H.A.C.C.P., microbiological analysis
  • Supervise all Q.A. functions