COURSE CURRICULUM

The BCIT Food Processing, Safety, and Quality Diploma program offers a comprehensive four-level course matrix designed to equip students with the essential knowledge and practical skills required in the food processing industry. In Level 1, students begin with foundational courses such as Chemistry 1 for Food Technology (6 credits), Food Microbiology 1 (5 credits), Introduction to Food Safety (5 credits), Introduction to Food Technology (5 credits), Technical Mathematics for Food Technology (5 credits), and Communication 1 for Food Technology (3 credits). This level builds a strong scientific and technical base necessary for understanding food systems. Level 2 expands on this foundation with advanced Chemistry 2 for Food Technology (6.5 credits), Food Processing 1 (6.5 credits), Food Microbiology 2 (8 credits), Statistics for Food Technology (6.5 credits), Physics for Food Technology (5.5 credits), and Communication 2 for Food Technology (4 credits), focusing on applied sciences and communication skills. In Level 3, students take Food Processing 2 (5 credits), Quality Control 1 (4 credits), Food Analysis 1 (5 credits), Research Methods (3 credits), Advanced Statistical Methods and Computer Skills for Food Technology (3 credits), and Operations Management 1 (3 credits), which deepen technical expertise and introduce management concepts. Finally, Level 4 integrates Management for Food Technology (2.5 credits), Communication 3 for Food Technology (2.5 credits), Food Processing 3 (6.5 credits), Quality Control 2 (3.5 credits), Food Analysis 2 (3.5 credits), Product Development (5.5 credits), and a significant practicum component, Directed Studies for Food Technology (9.5 credits), allowing students to apply their knowledge in real-world settings. The total program consists of 122.5 credits, combining scientific, technical, communication, management, and hands-on learning to fully prepare graduates for successful careers in food processing, safety, and quality assurance.