Ontario College Graduate Certificate in Food Safety and Quality Assurance - Food Processing in Cambridge Canada | Conestoga College

Conestoga College | Cambridge Canada
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Qualification
Graduate Certificate
Languages
English
Delivery Mode
On-Campus
Tuition (2025)
CAD 15,844
(c. USD11,363.67)
Attendance
Full-time
Full-time Duration
12 months

The Food Safety and Quality Assurance - Food Processing graduate certificate is an intensive two-semester program tailored for science, food science, or engineering graduates seeking specialized training for careers in food industry safety and quality roles. This Ontario-exclusive program combines classroom learning with hands-on practice in Conestoga's pilot plant, bridging theoretical food safety concepts with real-world manufacturing applications. Students develop expertise in HACCP systems, sanitation protocols, regulatory compliance (both Canadian and international), and quality management practices essential for food production facilities. The curriculum builds upon prior scientific education to provide immediately applicable skills for ensuring product safety and quality in processing environments.

Duration: 12 months
Intake: September 2024
Location: Cambridge – Fountain Street Campus
Qualification: Ontario College Graduate Certificate
Contact information


Destination of Study

Subjects of Study

Language Requirements

English
IELTS 6.5

Qualification Requirements

An Ontario College Diploma, Advanced Diploma, Degree or equivalent in a related field in food technology, engineering or a science-related field.

English Language Requirements:

  • IELTS overall band of 6.5 with no band less than 6.0
  • TOEFL iBT 88
  • CAEL 70, no sub-test band score less than 60
  • PTE Academic 58
  • CELAP (Conestoga English Language Assessment and Placement) - 82 or higher
  • Duolingo English Test minimum score of 115
  • Cambridge Exams minimum score of 180, with no individual skill less than 170

Tuition CAD 15,844
Kitchener, ON, Canada
Type
Public
Degrees offered
Bachelor's Degree

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