This report identifies food processing-related programs offered by Canadian post-secondary institutions and private career training organizations, excluding most secondary-level education except Quebec vocational training. It includes certificates and individual courses available through continuing or open education, industry associations, and private providers, though not exhaustively. Reflecting the food and beverage processing industry’s diversity, educational opportunities range from short workshops to college and university programs. Fields of study span practical food processing operations, food preparation like baking and culinary arts, and advanced topics such as nutrition and food science. As of fall 2019, 490 relevant programs from 160 institutions were identified, combining theory and practical training. These programs are categorized into nine areas, including Baking and Pastry Arts, Beverage Processing, Food Safety, and Food Science and Technology.
Numerous postsecondary institutions offer certificates or individual courses via continuing or open education.
Training opportunities requiring different commitment levels are available – ranging from workshops and courses to college and university programs.
As of fall 2019, 490 industry-relevant programs of study offered by 160 institutions have been identified, offering the opportunity for a mix of theoretical instruction and practical application.
