1. education
2. graduate school
3. college

PLANNING FOR
ONTARIO’S FUTURE
A REPORT ON AGRICULTURE
AND FOOD
AGRI-FOOD
WORKFORCE
PLANNING FOR
ONTARIO COLLEGES AND UNIVERSITIES
ONTARIO’S FUTURE
AGRI-FOOD
WORKFORCE
& BEVERAGE PROCESSING TRAINING IN
A REPORT ON AGRICULTURE AND FOOD
& BEVERAGE PROCESSING TRAINING IN
ONTARIO COLLEGES AND UNIVERSITIES
OCTOBER 2014
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E 2
EXECUTIVE SUMMARY
Labour shortages now exist in the agri-food sector of Ontario, and are expected to continue for positions
that require post-secondary education. As workers retire from the workforce in agriculture and food and
beverage processing and the type of employment and skills required within the industry evolve, there is a
need to better understand and contribute to the role that college and university programs play in addressing
human resource challenges.
The Ontario Agricultural College of the University of Guelph and Food and Beverage Ontario jointly
undertook a study to review the current post-secondary landscape for agriculture and food and beverage
processing-related education within the context of future employment needs.
KEY FINDINGS:
Employment needs:
1) Individuals educated in business and agriculture,
food and beverage processing and/or food science
• Food Processing Advanced Sanitation at IFPT
at Conestoga College
2) Managers and supervisors educated in
agriculture, food and beverage processing
and/or food science
• Process Operator-Food Manufacturing
(apprenticeship) at Conestoga College and
Loyalist College
3) Individuals in all areas of food and beverage
processing businesses trained in food safety
• Pharmaceutical and Food Science Technology
at Durham College
4) Food safety specialists, lab technicians,
technical specialists
• Food Processing Safety Certificate at
Durham College
5) Skilled machine operators, line workers and
licensed millwrights
• Horticulture-Food and Farming at Durham College
6) Butchers and meat processors
• Sustainable Agriculture at Fleming College
7) Bakers
*Emerging trend: Individuals educated in culinary
arts as well as food science and technology.
• Aquaculture at Fleming College
2) Increase capacity and enrolment of successful
programs that are relevant to industry’s
employment needs and have high interest
from students, including:
For an inventory of college and university programs
available in Ontario see chart of college programs
on page 8 and university programs on page 16.
• Culinary Management-Nutrition at George
Brown College
RECOMMENDATIONS:
• Culinary Innovation and Food Technology
at Niagara College
1) P
romote the agri-food industry and provide necessary
support to increase enrolment in underutilized
programs, with these programs of note:
• Food Science Technology at Centennial College
• Food Processing Technician at the Craig
Richardson Institute of Food Processing
Technology (IFPT) at Conestoga College
• Agriculture and food programs at University
of Guelph
• Baking programs at various colleges
3) Create new programs where there are gaps
in the education being offered, compared to
skills and education required by industry, at the
following schools:
• Food Processing Techniques at IFPT
at Conestoga College
• Algonquin College
• Food Processing Supervisor at IFPT
at Conestoga College
• George Brown College
• Meat Cutting and Processing at IFPT
at Conestoga College
• Durham College
• University of Guelph
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
1.0
3
INTRODUCTION
The Ontario Agricultural College of the University
of Guelph and Food and Beverage Ontario
undertook a study to review the current postsecondary landscape for agriculture and food and
beverage processing-related education. This review
would then be assessed in terms of the future
needs of the sector for trained individuals.
The specific project objectives are as follows:
1. To review the current university and college
programs in Ontario related to agriculture and
food and beverage processing.
2. To assess the employment needs, both current
and forecasted, of Ontario agriculture and food
and beverage processing businesses, as identified
by businesses and representative organizations.
3. To assess what is required at the post-secondary
level to meet a growing employee demand by
2.0
the Ontario agriculture and food and beverage
processing industries.
4. To identify any gaps in current post-secondary
programs and curricula for training the next
generation of skilled individuals.
5. To encourage collaboration across post-secondary
institutions to deliver programs where training
is needed.
Human resource challenges in the Ontario
agriculture and food and beverage processing
industries are diverse, and cannot all be addressed
or solved through post-secondary education.
There are job categories in agriculture and
food and beverage processing that do not require
post-secondary education. For the purposes of
this report, the analysis and final recommendations
are limited to employment positions that either
require or would strongly benefit from college
or university-level training.
BACKGROUND
Within the Ontario agriculture and
food and beverage processing
sectors, labour shortages exist
and are forecasted to continue for
positions requiring post-secondary
education. In a study conducted
by the Food Processing Human
Resource Council, industry indicated
that the current number of spaces
for students in agriculture and
food post-secondary education
programs in Canada will not meet
their employment needs, especially
in areas of skilled employment,
such as butchery and baking. 1
¹ Food Processing Human Resource Council, “Labour
Market Information”, 2011.
2
JRG Consulting Group, “Planning for Tomorrow for
OAC: Input From Industry”, 2012.
Canadian Agricultural Human Resource Council,
“Labour Market Information: Focus on Small Farms”, 2011.
3
4
MNP, “Economic Impact Analysis: Ontario Food and
Beverage Processing Industry”, 2012.
5
Food Processing Human Resource Council, “Labour
Market Information,” 2011.
Further to this, a report completed
by the University of Guelph in
2012 similarly demonstrated that
the overall demand for new hires
straight out of university programs
is expected to increase by 1020% over the next few years. 2
As many who work in this sector will
know, characterizing the employment
picture of the agriculture and food
industries in detail has its challenges.
The spectrum of employment
includes individuals working for family
businesses, temporary foreign workers,
seasonal workers and full-time and
part-time employees. The sector is also
closely connected to other collateral
sectors such as transportation, retail
and input suppliers, which can distort
the categories of labour and make
employment assumptions difficult.
While it is important to recognize the
challenges of quantifying employment
in agriculture and food, we do have a
good sense of general employment
numbers. In 2009, 84,100 individuals
were employed in primary agriculture
in Ontario. This number includes
46,400 owner-operators and 37,700
employees. 3 Within food and beverage
processing, there are more than 125,000
jobs directly provided in Ontario. 4
Within the food and beverage processing
industry in Canada, 1.5% of the total
workforce retires per year. 5 As workers
retire, a new generation must be trained
to enter this large workforce. In addition
to the critical need for the next generation
of employees, the type of employment
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
and skills required within agriculture
and food is also evolving. As
food and beverage processing
lines become more automated
and as more advanced types of
technology and science are used in
agriculture and food, employees will
need more education and greater
technical knowledge and training.
From a public policy perspective, the
education-employment landscape
is also starting to change. In 2012,
the Safe Food for Canadians Act
was tabled by the Government of
Canada, and subsequently passed.
The purpose of the Act is to make
food as healthy and safe for Canadians
as possible, and part of this process
includes regulation and inspection
modernization at the Canadian
Food Inspection Agency (CFIA).
Changes to federal regulation
impacting food and beverage
processors will transform the
type of training businesses require
4
processing industry. This could
lead to colleges and universities
accrediting their programs against
these national occupational
standards, affecting how training and
programs related to food processing
are developed in the future.
of their employees, as well as
how food safety professionals
and the CFIA’s inspectors are
trained. Safe Food Canada: The
Learning Partnership, a proposed
not-for-profit, is a joint industrygovernment-academia initiative that
is putting forward a plan to assess
current food safety education and
training in Canada. Two important
objectives of Safe Food Canada: The
Learning Partnership are to create
a process for certifying programs
related to food safety training based
on a competency framework, as
well as define the career path
for food safety professionals.
Safe Food Canada: The Learning
Partnership is timely and fits well
with the objectives of this report.
Most readers will recall that in
October 2013, Premier Wynne
challenged Ontario’s agri-food
sector to double its annual growth
rate and create 120,000 new jobs
by the year 2020. This challenge
became a growth target identified
in Food and Beverage Ontario’s
2013 industry strategy, The Ontario
Food and Beverage Processing
Industry Strategy: The New
Engine of Ontario’s Economy.
In addition, the Food Processing
Human Resource Council has
recently developed a competency
framework for creating occupational
standards for various positions
within the food and beverage
Understanding the Ontario agriculture
and agri-food industry’s future job
needs and training requirements is
the first essential step to successfully
navigating and shaping the educationemployment paradigm for this sector.
3.0
METHODOLOGY
To acquire a complete perspective
of the current and future landscape
for this sector, the following
questions were designed to frame
the research and the subsequent
report and recommendations:
• What are the employment needs
of the agriculture and food and
beverage processing industries?
What post-secondary education
is required or most valued for
meeting these employment needs?
• What programs, related to
agriculture and/or food and beverage
processing, currently exist in
Ontario’s colleges and universities?
• Do graduates of these programs
find careers in agriculture and food
and beverage processing? Are these
programs producing the skilled
workforce the industry needs?
• What is the capacity of these
programs? Is there room and/or
a need for increased capacity in
existing programs?
• What are the gaps in current
programs when compared to
employment needs? Is there a
need for new programming?
• What other resources or tools
could lend support to stakeholders
working in education or industry?
Some information included in this
report has been cited from studies
and reports; other information deduced
from interviews and research.
Sources of information for this
report include:
• Business owners and operators,
including human resource managers
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
• College and university officials,
instructors and professors
• Students, past and present
• Representative organizations and
organizations with shared interest
in the human resource challenges
of agriculture and food and
beverage processing industries
• Ontario Ministry of Agriculture,
Food and Rural Affairs’ web-based
tool, Analyst
4.0
4.1
• Industry reports and surveys,
including: Workforce Ahead: A
Labour Study of Ontario’s Food
Processing Industry (2005); Planning
for Tomorrow for OAC: Input from
EMPLOYMENT NEEDS
Research conducted as part of this report suggests
that recruitment in general is a challenge for all job
positions within the agri-food sector, and the low
profile of Ontario’s agriculture and food and beverage
processing industries likely plays a role.
The following are seven general areas of employment
and types of occupations in the agriculture and food
and beverage processing industries that typically
require post-secondary education. Research for this
report identified these areas as being challenging to
find qualified individuals for.
Food and Consumer
Products of Canada/
Canadian Manufacturers
and Exporters Management
Issues Survey, 2013.
7
Industry (2012); Canadian Agricultural
Human Resource Council Labour
Market Information on Recruitment
and Retention (2009); Canadian
Agricultural Human Resource
Council Labour Market Information:
Focus on Small Farms in Canada
(2011); Ontario Independent Meat
Processors Labour Market Survey
Summary Report (2013); Food
Processing Human Resource
Council’s Food and Beverage Labour
Market Information Study (2011);
Food Processing Human Resource
Council’s National Occupational
Standards: Changing times. Evolving
Skills. Recognizing Talent! (2011)
KEY FINDINGS
According to the Food Processing Human Resource
Council’s Labour Market Information in 2011, 59% of
employers surveyed mentioned a lack of candidates
with proper training, and reported having the most
difficulty finding qualified candidates for the following
occupations: skilled workers and operators, including
butchers, meat cutters and bakers (35%); precision
workers (27%); supervisors (20%); and technicians/
technologists (18%). Additionally, 13.8% reported
having difficulty hiring qualified candidates who
held post-secondary education. 6
6
Food Processing Human
Resource Council, “Labour
Market Information”, 2011.
5
INDIVIDUALS EDUCATED IN BUSINESS AND
AGRICULTURE, FOOD AND BEVERAGE PROCESSING
AND/OR FOOD SCIENCE
There is a need for individuals with business
management skills (specific skills named
include international finance, global supply chain
management, procurement, logistics, import/
export, risk management, supply and demand,
foreign exchange, marketing), but also background
knowledge of agriculture and/or food and beverage
processing industries and related products and
applied science.
MANAGERS AND SUPERVISORS EDUCATED IN
AGRICULTURE, FOOD AND BEVERAGE PROCESSING
AND/OR FOOD SCIENCE
Employees at food-processing businesses who are
promoted to managers, lead hands and supervisors
often require training to support their new positions
in soft skills, such as organization and critical
thinking. Front-line leadership roles are crucial in
food and beverage processing businesses, and
workers with a knowledge of the industry and its
technology and applied science, plus the skills to be
a manager or supervisor, are in demand.
Administration and management were cited as
the most important occupational segment for the
growth and success of a manufacturing business,
(though not necessarily food manufacturing,
specifically), over the next 5 years by 16% of
respondents in 2012-13 Food and Consumer
Products of Canada/Canadian Manufacturers and
Exporters Management Issues Survey. 7 In addition
to management and leadership roles being crucial
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
to a food and beverage processing
business success, supervisory and
managerial positions have been
reported as difficult to fill
in the agriculture industry due to
labour shortages.8
6
CFIA inspection employees. With
the CFIA’s regulation modernization,
the training of inspection employees
may evolve over the years, but there
remains a consistent need for a supply
of qualified individuals. The number of
new food inspectors joining the CFIA
per year is approximately 200, though
only 100-150 individuals graduate from
food science programs in Canada
per year. As a result, the CFIA’s new
inspector hires must be recruited
from other programs. Enhancing
Ontario’s current post-secondary
education options in food science and
related fields is necessary to fill this
employment need.
T
F
A
R
D
INDIVIDUALS IN ALL AREAS OF
FOOD AND BEVERAGE PROCESSING
BUSINESSES TRAINED IN FOOD SAFETY
There has been a relatively recent shift
of priorities and values at food and
beverage processing businesses, with
increasing emphasis placed on food
safety. This can be partly attributed to the
Global Food Safety Initiative, increased
public awareness and concern over food
safety, and changing regulation, such
as the Safe Food for Canadians Act and
modernization of inspections. Vendors
such as Loblaw are also adding to the
demand for more food safety training
by requiring that suppliers be certified in
food safety, in this case, at the Loblaw
Academy at the University of Guelph.
The growing expectation for suppliers to
meet food safety guidelines applies to all
products, e.g. artisanal sausage, cheese
and wine making, which will expand the
need for formal training in food safety
across all sub-sectors. This model could
also lead to more international students
participating in Canada-based training at
post-secondary institutions, as vendors
like Loblaw could require this level of
food safety training for any suppliers that
export their products into Canada to be
sold in their stores.
This culture change and regulatory
modernization creates a larger demand
for individuals trained in food safety,
quality control and food science, and
drives the need for training and education
of all employees in food safety. High
prioritization of food safety means
employers will demand more education
in their new hires, including at low-level
positions, which could be met through
college courses or continuing education.
Canadian Agricultural Human Resource Council, “Labour
Market Information on Recruitment and Retention in Primary
Agriculture”, 2009.
FOOD SAFETY SPECIALISTS, LAB
TECHNICIANS, TECHNICAL SPECIALISTS
9
Canadian Agricultural Human Resource Council, “Labour
Market Information on Recruitment and Retention in Primary
Agriculture”, 2009.
Along with the growing emphasis on
food safety comes the need for more
8
As the food and beverage processing
industry evolves and becomes more
sophisticated, there is a need for recently
graduated and highly trained scientists,
such as chemists or chemical engineers.
This next generation must be attracted
to the agri-food sector over other
manufacturing sectors as they start their
careers. Increasingly, agriculture and food
employers are seeking new graduates
with specific agri-food science education
over a basic science education to provide
a competitive edge for their companies.
Considering the agriculture sector
specifically, there continues to be
a demand for commodity-specific
research specialists, such as plant
breeders, microbiologists and health
and safety specialists. 9
SKILLED MACHINE OPERATORS, LINE
WORKERS AND LICENSED MILLWRIGHTS
There is an identified need across the
food and beverage processing industry for
skilled machine operators and employees
who can work on a production line. Postsecondary education is not consistently
required for these roles, but the demand
for college-educated workers in
machinery operations and safety exists.
Maintenance workers, especially
those who are licensed millwrights,
are identified by food and beverage
processing businesses as being
difficult to find. In addition, skilled
and technology-proficient employees,
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
including precision workers, machine
operators, technicians/technologists
and supervisors, are challenging to find. 10
This has been a longstanding employment
gap, identified in 2005 in the report
Workforce Ahead, with mechanical
technicians, process operators, machine
operators, maintenance mechanics,
millwrights, line processors, plant
mechanics and production workers
named in the report as the occupations
most difficult to hire by employers across
sub-sectors of food processing.11
BUTCHERS AND MEAT PROCESSORS
4.2
4.3
Among the positions that meat processors
have difficulty hiring for, butchers and
meat cutters, as well as individuals skilled
in commercial further processing, such
as curing, smoking and fermenting,
are in high demand. Post-secondary
education is not consistently required for
these positions, but the occupations of
butchers, meat cutters and processors are
paramount to assuring quality and safety
of products, and are therefore occupations
that need to have qualified individuals.
7
Culinary butchery is different than
wholesale or retail butchery. However,
the culinary trend of cooking and using
“the whole animal” could apply to meat
processing, and potentially create even
more demand for skilled butchers who
are able to utilize all parts of an animal.
It is insightful that in 2005, meat cutters
and sausage makers were named as two
of the most difficult occupations to hire for
by employers in the report Workforce
Ahead, and this challenge has persisted. 12
BAKERS
Baking is the one of the most labour-cost
intensive types of food processing and has
its own labour challenges. Baking (along with
meat) were identified in 2005’s Workforce
Ahead as the types of food processing
experiencing the highest turnover and
with the most difficulty in recruiting new
workers. 13 Within baking operations, there
is a need for trained bakers who create
products and are educated in the science
of baking, as well as line workers who
work in the manufacturing of products,
operate machinery and are not necessarily
trained in baking specifically.
EMERGING TREND
There is a new trend in the food and beverage
processing industry calling for individuals with
knowledge and skill sets in both culinary arts and food
science. This combination of skills is unique and will
be important in research chefs and product developers
of the future. Added to this are newer trends in
food, such as specialized products with functional
qualities, which are shaping a different type of training.
Colleges have recognized the opportunity to offer a more
scientific type of education in culinary programs, with
the subject area sometimes referred to as “culinology,”
10
Food Processing Human
Resource Council, “Labour
Market Information”, 2011.
E-conomics Consulting
and Jayeff Partners,
“Workforce Ahead: A Labour
Study of Ontario’s Food
Processing Industry,” 2005.
11, 12, 13
14
Food Processing Human
Resource Council, “Labour
Market Information”, 2011.
a term used by the Research Chef Association meaning
culinary innovation. This is seen as a potential growth
area by multiple colleges for new programs within
their schools, particularly as post-graduate or postdiploma programs. There is also an opportunity for
existing programs to work together, e.g. culinary
programs teaming up with food science or technology
programs. The outcome of more of these programs, or
more collaboration among existing separate programs,
would result in an increased number of students trained
to become research chefs or product developers,
with education in both science and culinary arts.
POST-SECONDARY PROGRAMS
The numbers available regarding student
enrolment and completion of post-secondary
programs related to agriculture and food in
Canada show that there is room for growth in
graduation numbers for the size of the industry.
Of interest, in 2008 more than 5,000 students
enrolled in food-processing programs, including
apprenticeship programs, at post-secondary
institutions in Canada. That same year, over 1,000
individuals graduated from these programs. 14
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
8
Table 1: Inventory of college-level food and agriculture programs currently offered in Ontario as of May 2014
(data from Ontario Ministry of Training, Colleges and Universities)
COLLEGES
TYPE OF PROGRAM
ENROLMENT NUMBER
FOR 2012-2013*
EMPLOYMENT
RATE 2012-2013 †
RELATED EMPLOYMENT
RATE 2012-2013 ‡
ALGONQUIN COLLEGE (Ottawa)
Assistant Cook
Ontario College Certificate
and/or Apprenticeship,
15 weeks
not available
from MTCU
not available
from MTCU
not available
from MTCU
Baking and Pastry Arts
Ontario College
Certificate, 1 year
95
84.8%
47.8%
Biotechnology–
Advanced
Ontario College
Advanced Diploma, 3
years, with co-op option
not available
from MTCU
not available
from MTCU
not available
from MTCU
Cook Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College Diploma,
2 years
187
93.9%
66.7%
Culinary Skills–
Chef Training
Ontario College
Certificate, 1 year
96
82.4%
52.9%
Food and Nutrition
Management
Ontario College Graduate
Certificate, 1 year
5
not available
from MTCU
not available
from MTCU
Horticultural Industries
Ontario College Diploma,
2 years, with co-op
57
not available
from MTCU
not available
from MTCU
not available
from MTCU
not available
from MTCU
not available
from MTCU
CAMBRIAN COLLEGE (Sudbury)
*Enrolment number (that is
eligible for postsecondary
education operating
grant funding; excluding
international students,
Second Career students,
etc.) for 2012-2013 (head
count from April 1, 2012 to
March 31, 2013) provided by
Ontario Ministry of Training,
Colleges and Universities
†
Employment rate 2012-2013
(percentage of graduates
from academic year 2011-2012
who sought employment
after graduation and found
employment six months
after graduation) provided by
Ontario Ministry of Training,
Colleges and Universities
‡
Related employment rate
2012-2013 (percentage of
graduates from academic
year 2011-2012 who
sought employment after
graduation and found fulltime employment in an area
partially or fully related to their
program of study six months
after graduation) provided by
Ontario Ministry of Training,
Colleges and Universities
Advanced Cook
Apprenticeship
Apprenticeship
CANADORE COLLEGE (North Bay and Parry Sound)
Biotechnology
Technician
Ontario College Diploma,
2 years
12
50%
0%
Biotechnology
Technologist
Ontario College Advanced
Diploma, 3 years, with
field placement option
19
100%
100%
Cook Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College Diploma,
2 years
46
70%
30%
Culinary Skills – Chef
Ontario College
Certificate, 1 year
36
100%
66.7%
32
71.4%
14.3%
CENTENNIAL COLLEGE (Toronto)
Baking –
Commercial Bakeries
Ontario College
Certificate, 1 year
Baking – Pastry Arts
Management
Ontario College Diploma, 2 not available
years, with field placement from MTCU
not available
from MTCU
not available
from MTCU
Biotechnology–
Advanced
Ontario College Advanced
Diploma, 3 years (2 year
fast track), with co-op option
not available
from MTCU
not available
from MTCU
not available
from MTCU
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
9
ENROLMENT NUMBER
FOR 2012-2013*
EMPLOYMENT
RATE 2012-2013 †
RELATED EMPLOYMENT
RATE 2012-2013 ‡
Ontario College Diploma, 2
years, with field placement
0
not available
from MTCU
not available
from MTCU
Culinary Skills–
Chef Training
Ontario College
Certificate, 1 year
not available
from MTCU
not available
from MTCU
not available
from MTCU
Food and Nutrition
Management
Ontario College Diploma, 2
years, with field placement
116
82.9%
37.1%
Food Processing and
Packaging Certificate
Centennial College
Certificate, 1 year
not available
from MTCU
not available
from MTCU
not available
from MTCU
Food Science
Technology
Ontario Advanced
College Diploma, 3 years
(2 years fast track)
11
not available
from MTCU
not available
from MTCU
COLLEGES
TYPE OF PROGRAM
Culinary Management–
International
COLLÈGE BORÉAL (Sudbury, Timmins, Nipissing, Alfred and Toronto)
Agricultural Technician
Ontario College Diploma,
2 years
not available
from MTCU
not available
from MTCU
not available
from MTCU
Chef Training
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Arts–Cook
Ontario College
Certificate, 1 year
15
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College Diploma,
2 years
not available
from MTCU
not available
from MTCU
not available
from MTCU
COLLÈGE LA CITÉ (Ottawa and Alfred)
Bachelor of
Biotechnology
Bachelor degree, 4 years,
with co-op option
75
75%
75%
Cook Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Arts
Ontario College
Certificate, 1 year
22
100%
28.6%
Culinary Management
Ontario College Diploma,
2 years
50
87.5%
75%
Nutrition, Safety and
Food Sciences
Ontario College Diploma, 2
years, with field placement
not available
from MTCU
not available
from MTCU
not available
from MTCU
CONESTOGA COLLEGE (Cambridge and Kitchener)
Biotechnology
Technician
Ontario College
Diploma, 2 years
92
73.9%
30.4%
Cook I Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Cook II Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College Diploma,
2 years, with co-op
64
100%
100%
Culinary Skills–
Chef Training
Ontario College Certificate,
1 year, with co-op
31
80%
40%
Food Processing
Advanced Sanitation
Practices
Conestoga College
Certificate, part-time
not available
from MTCU
not available
from MTCU
not available
from MTCU
Food Processing
Supervisor
Certificate, part-time
not available
from MTCU
not available
from MTCU
not available
from MTCU
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
ENROLMENT NUMBER
FOR 2012-2013*
EMPLOYMENT
RATE 2012-2013 †
10
RELATED EMPLOYMENT
RATE 2012-2013 ‡
COLLEGES
TYPE OF PROGRAM
Food Processing
Technician
Ontario College
Diploma, 16 months,
with co-op
5
not available
from MTCU
not available
from MTCU
Food Processing
Techniques
Ontario College
Certificate, 1 year,
with co-op
not available
from MTCU
not available
from MTCU
not available
from MTCU
Food Safety and
Quality Assurance–
Food Processing
Ontario College
Graduate Certificate,
1 year
not available
from MTCU
not available
from MTCU
not available
from MTCU
Process Operator–
Food Manufacturing
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
CONFEDERATION COLLEGE (Thunder Bay)
Cook Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College
Diploma, 2 years,
with field placement
50
100%
50%
DURHAM COLLEGE (Oshawa and Whitby)
Biotechnology–
Advanced
Ontario College
Advanced Diploma,
3 years (1 year
compressed fast-track),
with field placement
not available
from MTCU
not available
from MTCU
not available
from MTCU
Cook Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College
Diploma, 2 years,
with field placement
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Skills
Ontario College
Certificate, 1 year,
with field placement
38
88.9%
33.3%
Food Processing
Safety Techniques
8 months
not available
from MTCU
not available
from MTCU
not available
from MTCU
Horticulture–
Food and Farming
Ontario College
Diploma, 2 years,
with field placement
not available
from MTCU
not available
from MTCU
not available
from MTCU
Horticulture Technician
Ontario College
Diploma, 2 years,
with field placement
28
not available
from MTCU
not available
from MTCU
Pharmaceutical
and Food Science
Technology
66
Ontario College
Advanced Diploma, 3
years (2 years fast track),
with field placement
80%
25%
not available
from MTCU
not available
from MTCU
FANSHAWE COLLEGE (London)
Advanced Baker/
Patissier–
Apprenticeship
Apprenticeship
not available
from MTCU
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
ENROLMENT NUMBER
FOR 2012-2013*
EMPLOYMENT
RATE 2012-2013 †
11
RELATED EMPLOYMENT
RATE 2012-2013 ‡
COLLEGES
TYPE OF PROGRAM
Agricultural Equipment
Technician–
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Agricultural Equipment
Technician–John
Deere Ag Tech–
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Artisanal Culinary Arts
Ontario College
Graduate Certificate,
1 year, with internship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Bachelor of Applied
Technology–
Biotechnology
Applied Degree,
4 years, with co-op
61
100%
100%
Cook II Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College
Diploma, 2 years,
with externship
33
90.9%
63.6%
Culinary Management–
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Skills–
Chef Training
Ontario College
Certificate, 1 year
46
76.5%
11.8%
Food and Nutrition
Management
Ontario College
Diploma, 2 years,
with field placement
69
81.8%
45.5%
Horticulture Technician
Ontario College Diploma,
2 years, with co-op
74
66.7%
33.3%
Horticulture Technician–
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
FLEMING COLLEGE (Peterborough)
Aquaculture
Ontario College
Graduate Certificate,
1 year, with internship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Biotechnology–
Advanced
Ontario College
Advanced Diploma, 5
semesters, with co-op
not available
from MTCU
not available
from MTCU
not available
from MTCU
Chef Training
Ontario College
Certificate, 1 year
23
88.9%
55.6%
Culinary Management
Ontario College
Diploma, 2 year,
with field placement
66
94.1%
64.7%
Culinary Management
Dual Diploma
Apprenticeship
Ontario College Diploma
and Certificate of
Completion, 2 years
not available
from MTCU
not available
from MTCU
not available
from MTCU
Sustainable Agriculture
Ontario College
Graduate Certificate,
with co-op
8
100%
57.1%
0
66.7%
33.3%
GEORGE BROWN COLLEGE (Toronto)
Assistant Cook
Ontario College
Certificate
(extended training)
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
ENROLMENT NUMBER
FOR 2012-2013*
EMPLOYMENT
RATE 2012-2013 †
12
RELATED EMPLOYMENT
RATE 2012-2013 ‡
COLLEGES
TYPE OF PROGRAM
Baker/Patissier
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Baking and Pastry
Arts Management
Ontario College
Diploma, 2 years
155
87.2%
57.7%
Baking Pre-employment Ontario College
Program
Certificate, 1 year
0
78.6%
21.4%
Cook Apprenticeship
2-3 years
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Arts–Italian
Ontario College
Graduate Certificate,
1 year
17
75%
50%
Culinary Management
Ontario College
Diploma, 2 years
(includes Integrated
Learning option with
14-week industry
residency)
663
90.3%
69.3%
Culinary Management–
Nutrition
Ontario College
Diploma, 2 years,
with field placement
98
94.1%
52.9%
Culinary Skills–
Chef Training
Ontario College
Certificate, 1 year
203
85%
52%
Food and Beverage
Management
Ontario College
Diploma, 2 years
89
90%
46.7%
Food and Nutrition
Management
Ontario College
Graduate Certificate,
1 year
33
76%
36%
GEORGIAN COLLEGE (Barrie)
Cook Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College Diploma,
2 years, with co-op
136
74.2%
58.1%
Culinary Skills–
Chef Training
Ontario College
Certificate, 1 year
40
70%
30%
Food and Nutrition
Management
Ontario College
Graduate Certificate,
1 year
not available
from MTCU
not available
from MTCU
not available
from MTCU
HUMBER COLLEGE (Toronto)
Baking and Pastry
Arts Management
Ontario College
Diploma, 2 years,
with work placement
not available
from MTCU
not available
from MTCU
not available
from MTCU
Cook (Cuisine)
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Co-op Diploma
Apprenticeship
Apprenticeship Diploma
Co-op, 2 years
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College
Diploma, 2 years,
with field placement
235
93.3%
80%
Culinary Skills
Ontario College
Certificate, 1 year,
with field placement
54
94.1%
64.7%
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
ENROLMENT NUMBER
FOR 2012-2013*
EMPLOYMENT
RATE 2012-2013 †
13
RELATED EMPLOYMENT
RATE 2012-2013 ‡
COLLEGES
TYPE OF PROGRAM
Food and Nutrition
Management
Ontario College
Diploma, 2 years, with
field placement
77
not available
from MTCU
not available
from MTCU
Horticultural Science
Certificate
Continuing Education
not available
from MTCU
not available
from MTCU
not available
from MTCU
Horticultural Technician
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Institutional Cook
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Organic Horticulture
Specialist
Online part-time,
Continuing Education
not available
from MTCU
not available
from MTCU
not available
from MTCU
Regulatory Affairs
Ontario Graduate
Certificate, 3 semesters,
with field placement
not available
from MTCU
not available
from MTCU
not available
from MTCU
Sustainable Landscape
Design Certificate
Part-time,
Continuing Education
not available
from MTCU
not available
from MTCU
not available
from MTCU
LAMBTON COLLEGE (Sarnia)
Cook Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College Diploma,
2 years, with co-op
42
100%
71.4%
LOYALIST COLLEGE (Belleville)
Biotechnology
Ontario College
Diploma, 2 years,
with field placement
not available
from MTCU
not available
from MTCU
not available
from MTCU
Biotechnology–
Advanced
Ontario College
Advanced Diploma,
3 years, with field
placement
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College
Diploma, 2 years
51
72.7%
36.4%
Culinary Skills–
Chef Training
Ontario College
Certificate, 1 year
21
50%
0%
Enhanced Baking for
Cooks
Ontario College
Post-Graduate
Certificate, 1 year
not available
from MTCU
not available
from MTCU
not available
from MTCU
Process Operator–
Food Manufacturing
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
MOHAWK COLLEGE (Hamilton)
Biotechnology
Ontario College Diploma,
2 years, with co-op option
not available
from MTCU
not available
from MTCU
not available
from MTCU
Horticulture–Plant
Identification Certificate,
continuing education
Mohawk College
Certificate
not available
from MTCU
not available
from MTCU
not available
from MTCU
Horticulture Technician
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
COLLEGES
TYPE OF PROGRAM
ENROLMENT NUMBER
FOR 2012-2013*
EMPLOYMENT
RATE 2012-2013 †
14
RELATED EMPLOYMENT
RATE 2012-2013 ‡
NIAGARA COLLEGE (Niagara-on-the-Lake, Niagara Falls and Welland)
Baker Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Baking
Statement of
Achievement, up to
5 years, part-time
not available
from MTCU
not available
from MTCU
not available
from MTCU
Baking and Pastry Arts
Ontario College
Certificate, 1 year
not available
from MTCU
not available
from MTCU
not available
from MTCU
Brewmaster and
Brewery Operations
Management
Ontario College
Diploma, 2 years
48
100%
90.9%
Cook Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Innovation
and Food Technology
Ontario College
Advanced Diploma,
3 years, with co-op
27
not available from
MTCU
not available
from MTCU
Culinary Management
Ontario College
Diploma, 2 years,
with co-op
195
89.1%
69.1%
Culinary Skills–
Chef Training
Ontario College
Certificate, 1 year
63
73.3%
43.3%
Greenhouse Technician
Ontario College
Diploma, 2 years, co-op
or academic options
48
90%
90%
Horticultural Technician
Ontario College
Diploma, 2 years, co-op
or academic options
74
64.3%
64.3%
Landscape Horticulture
Techniques
Ontario College
Certificate, 1 year
8
100%
100%
Wine Business
Management
Ontario College Graduate
Diploma, 1 year
16
70%
40%
Wine Making 1
Certificate of
Achievement, up
to 5 years, part-time
not available
from MTCU
not available
from MTCU
not available
from MTCU
Wine Marketing
and Management
Certificate of
Achievement, up
to 5 years, part-time
not available
from MTCU
not available
from MTCU
not available
from MTCU
Winery and Viticulture
Technician
Ontario College
Diploma, 2 years,
with field placement
55
73.3%
66.7%
SAULT COLLEGE (Sault Ste. Marie)
Cook Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College Diploma,
2 years, with co-op
17
100%
50%
Culinary Skills–Chef
Training
Ontario College
Certificate, 1 year
22
100%
66.7%
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
COLLEGES
TYPE OF PROGRAM
ENROLMENT NUMBER
FOR 2012-2013*
EMPLOYMENT
RATE 2012-2013 †
15
RELATED EMPLOYMENT
RATE 2012-2013 ‡
SENECA COLLEGE (Toronto)
Biotechnology–
Advanced
Ontario College
Advanced Diploma,
3 years, with co-op option
not available
from MTCU
not available
from MTCU
not available
from MTCU
Food Manufacturing
Advanced
Seneca College
Certificate, part-time
not available
from MTCU
not available
from MTCU
not available
from MTCU
Industrial Food
Technology
Seneca College
Certificate, part-time
not available
from MTCU
not available
from MTCU
not available
from MTCU
Sustainable Local Food
Seneca College
Certificate, part-time
not available
from MTCU
not available
from MTCU
not available
from MTCU
ST. CLAIR COLLEGE (Windsor)
Cook Apprenticeship
Apprenticeship
not available from
MTCU
not available from
MTCU
not available from
MTCU
Culinary Management
Ontario College
Diploma, 2 years
87
84%
32%
Horticulture Technician– Ontario College
Landscape
Diploma, 2 years
50
57.1%
14.3%
ST. LAWRENCE COLLEGE (Kingston)
Assistant Cook-Basic–
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Biotechnology
Advanced
Ontario College
Advanced Diploma,
with co-op
not available
from MTCU
not available
from MTCU
not available
from MTCU
Cook Advanced–
Apprenticeship
Apprenticeship
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Management
Ontario College
Diploma, 2 years
24
87.5%
50%
Culinary Management/
Cook Co-op Diploma
Apprenticeship
Ontario College
Diploma, 2 years
not available
from MTCU
not available
from MTCU
not available
from MTCU
Culinary Skills – Chef
Training
Ontario College
Certificate, 1 year
17
66.7%
66.7%
Sustainable Local Food
Certificate, on-line
part-time
not available
from MTCU
not available
from MTCU
not available
from MTCU
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E 16
Table 2: Inventory of university-level food and agriculture programs currently offered in Ontario
(data from interviews)
UNIVERSITIES
TYPE OF PROGRAM
NOTES ON ENROLMENT
BRESCIA UNIVERSITY COLLEGE AT UNIVERSITY OF WESTERN ONTARIO (London)
Foods and Nutrition
Various specializations, Bachelor of
Science, Bachelor of Arts or Bachelor
of Management and Organizational
Studies, 4 years
200 students overall
Food Science and Technology
A specialization of Foods and Nutrition,
Honours Bachelor of Science, 4 years
3 or 4 within the 200 students
Oenology and Viticulture
Honours Bachelor of Science, or other
students can minor in Oenology and
Viticulture, 4 years, with co-op
3rd year class has 15-20 students
(students transfer in); 20 is target and
there is room for growth with no set limit
Grape and Wine Technology certificate
With an existing science degree,
completion earns a certificate
BROCK UNIVERSITY (St. Catherines)
CARLETON UNIVERSITY (Ottawa)
Food Science and Nutrition
Honours Bachelor of Science, 4 years
RYERSON UNIVERSITY (Toronto)
Food Security
Certificate of Food Security
Urban Agriculture
Note of Completion of Course Series
Nutrition and Food
Bachelor of Applied Science, 4 years
7 or 8 people have completed
course series
TRENT UNIVERSITY (Peterborough)
Sustainable Agriculture
and Food Systems
Either a Honours Bachelor of Science
or Honours Bachelor of Arts, 4 years
130 students in first cohort
(above expectation for first year)
UNIVERSITY OF GUELPH (Guelph and Ridgetown)
Crop, Horticulture and Turfgrass
Sciences
Bachelor of Science in
Agricultural Science, 4 years
Total enrolment for all four BSc
in Agricultural Science was 305 in
academic year 2010-2011 and 336
in academic year 2013-2014
Honours Agriculture
Bachelor of Science in
Agricultural Science, 4 years
Total enrolment for all four BSc
in Agricultural Science was 305 in
academic year 2010-2011 and 336
in academic year 2013-2014
Animal Science
Bachelor of Science in
Agricultural Science, 4 years
Total enrolment for all four BSc
in Agricultural Science was 305 in
academic year 2010-2011 and 336
in academic year 2013-2014
Organic Agriculture
Bachelor of Science in
Agricultural Science, 4 years
Total enrolment for all four BSc
in Agricultural Science was 305 in
academic year 2010-2011 and 336
in academic year 2013-2014
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
17
UNIVERSITIES
TYPE OF PROGRAM
NOTES ON ENROLMENT
Food, Agricultural and Resource
Economics
Bachelor of Arts, 4 years
Enrolments combined with BComm
in Food and Agricultural Business
was 106 in academic year 2010-2011
and 145 in academic year 2013-2014
Food and Agricultural Business
Bachelor of Commerce, 4 years,
co-op option
Enrolments combined with BA
in Food, Agricultural and Resource
Economics was 106 in academic
year 2010-2011 and 145 in academic
year 2013-2014
Hotel and Food Administration
Bachelor of Commerce, 4 years,
co-op option
Enrolment ranges between 500
and 600 students
Nutritional and Nutraceutical Science
Bachelor of Science, 4 years
Enrolment ranges between 120
and 140 students
Plant Science
Bachelor of Science, 4 years
Food Science
Bachelor of Science, 4 years,
co-op option
Enrolment was 119 in academic
year 2010-2011 and 130 in academic
year 2013-2014
Animal Biology
Bachelor of Science, 4 years
Enrolment ranges between 700
and 760 students
Environmental Biology
Bachelor of Science, 4 years
Used to be part of Agriculture BSc
program; enrolment was 56 in
academic year 2010-2011 and 43
in academic year 2013-2014
Equine Management
Bachelor of Bio-Resource
Management (BBRM), 4 years
Enrolments combined with BBRM
in Environmental Management was
139 in academic year 2010-2011 and
148 in academic year 2013-2014
Environmental Management
Bachelor of Bio-Resource
Management (BBRM), 4 years
Enrolments combined with BBRM
in Equine Management was 139
in academic year 2010-2011 and
148 in academic year 2013-2014
Agriculture (Ridegtown)
Associate Diploma, 2 years
First year fall enrolment in
2011 was 129, and 173 in 2014
Horticulture (Ridgetown)
Associate Diploma, 2 years
First year fall enrolment in
2011 was 24, and 20 in 2014
Turfgrass Management (Guelph)
Associate Diploma, 2 years
Advanced Livestock Health
Post Diploma Certificate
Greenhouse Production Management
Post Diploma Certificate
Sustainable Urban Agriculture
Continuing Education Certificate
Sustainable Urban Horticulture
Continuing Education Certificate
Food Science Certificate
Continuing Education Certificate
Growing Plants for Profit
Continuing Education Certificate
Horticulturist
Continuing Education Certificate
New program
UNIVERSITY OF TORONTO (Toronto)
Nutritional Sciences
Honours Bachelor of Science, 4 years
Currently about 180 students majoring
in Nutritional Sciences in 2nd, 3rd and
4th years
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
5.0
18
RECOMMENDATIONS
With this opportunity to review the full inventory
of programs that currently exist in Ontario’s
colleges and universities, a plan for the future of
training for agriculture and food takes shape. The
following recommendations put forward a plan
for thoughtfully and cost-effectively enhancing
the programs that already exist in Ontario, as
well as creating new programs to fill gaps for
the skills employers are looking for and/or for
the subjects students are interested in learning.
Based on this research of employment needs and
human resource challenges of the agriculture
and food and beverage processing industries
5.1
compared to current post-secondary programs,
there are three streams of recommendations:
1) Promote the agri-food industry and provide
necessary support to increase enrolment in
underutilized programs.
2) Increase capacity and enrolment of successful
programs that are relevant to the industry’s
employment needs and have high interest
from students.
3) Create new programs where there are gaps in
the education being offered, compared to skills
and education required by industry.
RECOMMENDATION: PROMOTE
THE AGRI-FOOD INDUSTRY AND
PROVIDE NECESSARY SUPPORT
TO INCREASE ENROLMENT IN
UNDERUTILIZED PROGRAMS
There are college programs in Ontario that are suffering from poor
enrolment numbers. These programs may fall into the following categories:
have had significant investment; have curricula supported or approved by
industry; are producing graduates with relevant skill sets who are getting
hired; have enrolment numbers significantly below capacity.
The issue here is complex in that
in some instances industry has not
demonstrated strong commitment to
these programs through participating
in work placements or investing in the
graduates of these programs. In other
instances, students are not attracted to
these programs for varying reasons.
The following is a list of college
programs of particular interest with
low enrolment numbers.
1) Food Science Technology
at Centennial College
Some of the subjects and skills covered
in this relatively new program are
food processing and technology, plant
sanitation, food safety management,
quality assurance and product
development with compositional
analysis. Due to the program’s popularity
with international students, overall
enrolment for this program is near
target, though domestic enrolment is
significantly under target. The 20132014 headcount was 119 international
students and 29 domestic students.
Increasing the number of domestic
students is important to the program’s
growth and sustainability. Marketing
initiatives would be required to attract
more domestic students.
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E 2) Food Processing Technician at the
Craig Richardson Institute of Food
Processing Technology (IFPT) at
Conestoga College
Designed to address the need for
skilled machine operators and food
processing technicians, this program
teaches mechanical and electrical
skills. With complete production
lines at IFPT, Conestoga College is
best equipped to educate students
in order to fill this employment need.
Enrolment target for 2011 was 12
students and total enrolment was
6 students; target for 2012 was 15,
enrolment was 12; target for 2013 was
18, enrolment was 17; target for 2014
was 24, enrolment was 8.
3) Food Processing Techniques at
IFPT at Conestoga College
Designed to give an edge to someone
entering the food processing industry
at an entry level, this program trains
individuals for the employment need of
machine operators, line workers, etc.
This program has never run because of
low enrolment.
4) Food Processing Supervisor at
IFPT at Conestoga College
The food and beverage processing
industry identified a gap in the
training available in Ontario, with
workers being promoted to managers
and supervisors but without the
corresponding skills required of these
positions. This program looks to fill
that gap by training individuals for
supervisory roles in food processing.
Some people have taken individual
courses, but no one has graduated to
obtain a certificate. These individuals
have been independent students who
enrolled to further their skills – no
students have been registered in this
program by an employer.
5) Meat Cutting and Processing
at IFPT at Conestoga College
Conestoga College has developed
curriculum for a meat cutting and
processing program, but the program
hasn’t run. The reasons identified for
19
lack of enrolment include low student
interest, as well as poor engagement
by meat processors. Unlike the
potential new butchery program at
George Brown College, this program is
specifically designed for the butchery
and meat cutting needs of meat
processors.
6) Food Processing
Advanced Sanitation at
IFPT at Conestoga College
With the increasing prioritization of
food safety training in food processing
businesses, this is an important area of
education to be offered. Individuals have
taken individual courses, and although
no one has graduated to obtain the
certificate, several students are currently
working toward that goal. No students
have been registered in this program by
an employer.
7) Process Operator–Food
Manufacturing (apprenticeship)
at Conestoga College and
Loyalist College
This is one of very few, if not the only,
food processing apprenticeship in North
America, and gives businesses the
opportunity to advance training of already
employed individuals. Businesses aren’t
taking advantage of this apprenticeship
program, perhaps due to the required
investment of sending an employee
for training, even though some training
is offered online. Employers may see
training of employees or apprenticeship
programs as a cost, not an investment
with a return. At IFPT, this apprenticeship
program started in 2011, and to date
has had two classes of 7 students
each complete the program. This
apprenticeship is also offered through
Loyalist College, and had a graduating
class of 34 in 2013, but currently no one
is enrolled in the program for 2014.
8) Pharmaceutical and Food Science
Technology at Durham College
This program, heavily based in science
with subjects including chemistry,
microbiology, nutrition and others, has
good satisfaction levels from graduates
and employers. The program also includes
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
education in product development,
including market research, taste testing
and packaging. There is also collaboration
with culinary students to show how
culinary and science skills must work
together in food processing. This program
typically takes 24 first-year students, but
has a target of 36-48. Fast track is the last
two years of the program and often has
university grads and international students
enrolling in the second year, increasing the
enrolment number.
9) Food Processing Safety
Certificate at Durham College
This is a one-year certificate program,
divided into modules, to help individuals
expand skills and training in food processing
and food safety. It gives credentials to help
individuals get a job in food processing,
but has had no enrolment.
10) Horticulture–Food and
Farming at Durham College
This is a niche program with subjects
including food regulations and food
safety and quality, as well as product
and recipe development and processing.
This program serves a need for an
agriculture or farming program in eastern
Ontario, but has had enrolment numbers
substantially smaller than the target of 30
students. The first year had 4 students
still enrolled after starting with 12.
One common theme that
resonated across all discussions
with post-secondary institutions
is the need for a province-wide,
coordinated communication
strategy to promote the Ontario
agriculture and food and beverage
processing industry. A key
element to promoting agriculture
and food careers is raising the
overall profile of the sector and
highlighting the available education
and career opportunities. This
strategy could complement current
outreach initiatives, such as those of
Colleges Ontario.
20
11) Aquaculture at Fleming College
There is a substantial deficit of qualified
individuals for the employment needs
of fisheries and hatcheries, and
the graduates of Fleming College’s
Aquaculture program are getting hired
immediately. The capacity of the program
is 20 students, but had 8 in 2013-2014.
If the program were at capacity with 20
graduates in the program, they would
likely all get hired, which would help fill
employment needs of the industry.
12) Sustainable Agriculture
at Fleming College
This program prepares individuals to start
their own small-scale, diverse farming
operation or work within larger farms,
farmers’ markets or other agriculture
businesses. While the program does
attract international students, it has not
been reaching its target enrolment in the
four years it has been running. Reasons
for low enrolment in this program vary,
but could include the high cost of land
and starting a farming operation a new
graduate and farmer would face. This
deterrent could lead to an unwillingness
of potential students, otherwise
interested in the subject and program,
from investing in taking the program.
In the four years this program has been
offered, it has never had more than 14
students, with 37 in total graduating.
The target is 25 students per year.
In Ontario, there is a tremendous
opportunity to appeal to young
people who are passionate about
food, perhaps due to the culture
of celebrity chefs, food blogs,
cookbook success and restaurant
glamour, and show them a
unique career path in the food
and beverage processing sector.
Passion, creativity and love of
food can be the foot in the door
for colleges and universities. It
is not a coincidence that culinary
and baking programs at colleges
across Ontario experience
high application numbers.
Food science, technology
and processing programs can
potentially use this same “in”
with young people.
Young people with interest or
aptitude in areas such as health,
biology, chemistry, nutrition,
laboratory studies or any
engineering programs could make
strong agriculture or food science
students. Young people should be
encouraged to understand that,
for instance, a commerce, biology
or business management degree
in the agriculture or food stream has
more value to potential employers.
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
Also worth highlighting is the
importance of engaging guidance
counsellors in a provincial-wide
communications strategy.
Counsellors may not recommend
food or agriculture as good postsecondary education options
to students simply due to lack
of awareness. The Specialist
High Skills Major program from
Ontario’s Ministry of Education
gives Grade 11 and 12 high
school students the opportunity
to choose courses in a subject
area of interest and participate
in work placements, in order
to graduate with a specialist
in the specific subject area.
This program is offered in the
subjects of agriculture and
food processing, with uptake
from students varying, though
typically low in food processing.
The low interest from students
in these two options of the
Specialist High Skills Major
program could be attributed to
students’ low awareness of the
industry, but also teachers’ and
guidance counsellors’ lack of
awareness of how agriculture
and food processing relates to
high school courses – it is difficult
to make the connection to the
5.2
21
curriculum. Better communication
would assist them in connecting
agriculture and food to the high
school curriculum and presenting
related post-secondary education
options to students.
Capturing the imagination of high
school students is an important
first step on the path to postsecondary education in agriculture
and food. The not-for-profit group,
Ontario Agri-Food Education
(OAFE), is already well-connected
to high schools vis-a-vis in-class
programs and growingcareers.ca.
OAFE is well-positioned to expand
its engagement.
RECOMMENDATION: INCREASE CAPACITY
AND ENROLMENT OF RELEVANT PROGRAMS
The high student interest and employment success of graduates from the following
programs indicate that these programs are attracting the next generation of the
agriculture and food workforce. These programs already have a proven track record
and could be efficiently expanded.
1) Culinary Management–Nutrition
at George Brown College
Identified employment need: Food
and beverage product developers and
research chefs; individuals educated in
business and food and beverage processing
and/or food science.
Post-secondary solution: Increase
capacity in Culinary Management –
Nutrition at George Brown College
Working with businesses in The Food
Innovation Research Studio (FIRSt) at George
Brown College exposes students in the
Culinary Management-Nutrition program to
food and beverage processing and its career
options, making this a key school for training
individuals for the processing industry.
Students enrolled in the Culinary
Management-Nutrition program learn
about recipe and product development.
Through their involvement with FIRSt at
the college, they also learn entrepreneurial
skills that prepare them for culinary careers
beyond restaurants. This relationship
between the program and FIRSt could
lead to an increased number of students
choosing food processing careers over
careers in the foodservice industry.
Five years ago this program had 24 students,
and most recently it has had 96 students.
There is enough student interest to add 48
more students to the program, if there was
room. Despite increasing popularity, lab
space is constricting growth of this program
and increased investment in infrastructure is
necessary to increase capacity.
2) Culinary Innovation and Food
Technology at Niagara College
Identified employment need: Food and
beverage product developers and research
chefs; food safety specialists, lab technicians,
technical specialists; individuals educated in
business and food and beverage processing
and/or food science; individuals in all areas
of food and beverage processing businesses
trained in food safety.
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E Post-secondary solution: Increase capacity
in Culinary Innovation and Food Technology
program at Niagara College
This program was launched in 2011 and has
gained significant support from Ontario’s
food and beverage processing industry,
with graduates of the program sought after
because of their mix of culinary arts and food
science training. Businesses are eager to
participate in co-op placements and student
projects. Currently, there is no other program
like it in Ontario, with its mix of culinary
education in the first two years and food
science in the third year. Graduates leave the
program with the knowledge required to work
in a food and beverage processing business
developing recipes and new products, and
are desired because they can speak both the
language of culinary arts and the language of
food science. With the inclusion of food safety
training in the program, graduates could go on
to a variety of positions in food and beverage
processing businesses beyond new product
development and research, such as in quality
assurance or operations.
This program attracts individuals who are
interested in food and culinary arts, but may not
have considered careers in food and beverage
processing. Without “hybrid” programs such
as this, these individuals may never realize the
opportunities available in food and beverage
processing, as opposed to typical culinary career
paths in restaurants and catering.
24 new students are taken into the program
each year, and more students come in during
the second year of the program with a prior
culinary diploma.
3) Agriculture and food programs
at University of Guelph
Identified employment needs: Individuals
educated in business and agriculture,
food and beverage processing and/or food
science; managers and supervisors educated
in agriculture, food and beverage processing
and/or food science; individuals in all areas
of food and beverage processing businesses
trained in food safety; food safety specialists,
lab technicians, technical specialists.
JRG Consulting Group, “Planning for
Tomorrow for OAC: Input From Industry,” 2012.
15
Post-secondary solution: Increase capacity
in the following agriculture and food science
programs at University of Guelph by investing
22
in infrastructure and increasing intake numbers.
• Crop, Horticulture and Turfgrass Sciences
• Animal Science
• Honours Agriculture
•Food, Agricultural and Resource Economics
• Food and Agricultural Business
• Food Science
• Agriculture (Ridgetown Associate Diploma)
• Horticulture (Ridgetown Associate Diploma)
• Environmental Biology
Graduates of the above listed programs,
which fall under the Ontario Agricultural
College at University of Guelph, are in
high demand from employers within the
industry. In fact, this demand surpasses
the number of individuals OAC is currently
graduating. 15 There is a wide and diverse
range of businesses that hire OAC
graduates, covering all sub-sectors of
agriculture, food and beverage processing
and supporting industries.
Once graduated from the undergraduate
programs, individuals often get hired before
they can be recruited to graduate programs.
By increasing the number of individuals in the
listed programs, there would be a larger pool
of recruitees to enter graduate programs and
then fill highly skilled employment needs.
An immediate challenge to expanding
OAC programs is adequate laboratory
and classroom space, specifically for subjects
such as food safety and the related sciences.
Increasing demand for food safety specialists
will continue to grow, also putting more
pressure on laboratory spaces. Currently,
there is not enough lab space for expanding
student enrolment numbers, so increased
investment in infrastructure is necessary to
add capacity to these programs.
4) Baking programs at various colleges
Identified employment need: Bakers
Post-secondary solution: Increase
capacity in baking programs in colleges
and invest in necessary infrastructure to
increase intake numbers.
There are baking certificate and diploma
programs offered at several Ontario colleges,
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
including Algonquin College, Centennial
College, George Brown College, Humber
College, Loyalist College and Niagara
College. Some programs experience high
application numbers that are beyond the
programs’ capacity numbers. There are also
examples of baking programs experiencing
higher application numbers than culinary
programs, though they have less capacity
than the culinary programs.
5.3
In the area of skilled workers, which
includes bakers as well as butchers,
23
industry has reported that the capacity of
post-secondary programs is not adequate
for the employment demands of the food
processing industry. 16 Increasing the
capacity of baking programs would result in
more individuals being trained as bakers and
becoming employed in the food processing
industry. There is high student interest
in baking and this could contribute to
addressing the identified employment
need, but lack of classroom or laboratory/
kitchen space is an obstacle in increasing
capacity of baking programs.
RECOMMENDATION: NEW FOOD PROGRAMMING
More programs with the appropriate curricula and outreach will lead to an increased number of
students receiving the appropriate training for jobs that are in high demand in industry.
16
Food Processing Human Resource
Council, “Labour Market
Information,” 2011.
ALGONQUIN COLLEGE
DURHAM COLLEGE
1) Identified employment need:
The emerging need in the
food and beverage processing
industry for individuals with
knowledge and skill sets in
both culinary arts and food
science and/or processing.
2) Identified employment need:
The emerging need in the
food and beverage processing
industry for individuals with
knowledge and skill sets in
both culinary arts and food
science and/or processing.
Post-secondary solution: Following
the success of Niagara College’s
Culinary Innovation and Food
Technology program, a new program
combining the passion for culinary
arts with food processing and
technology, but in another region
of Ontario (Ottawa region), would
give another option for this emerging
area of training and employment.
Post-secondary solution:
Serving another region of Ontario
(Greater Toronto Area), another
new program that combines culinary
arts with food science could attract
young people to food processing
and give another option within this
growing subject area of education.
Algonquin College is an excellent
candidate, serving the Ottawa and
Eastern Ontario region and with
enthusiastic faculty. They are in the
early stages of planning a new food
innovation or “culinology” program
and possibly a food business
incubator. This recommended new
program would require investment.
With its existing Pharmaceutical
and Food Science Technology and
Horticulture-Food and Farming
programs, plus the Centre for Food
building and infrastructure, Durham
College has the elements to create
a new culinary innovation and
food technology program. Existing
programs at Durham College
cover the production of food from
farm to kitchen or processor, and
collaboration is encouraged across
these food-related programs. A new
program that hybridizes culinary arts
and food science would be a good fit
with Durham College’s existing
programs and the Centre for Food.
Investment would be needed to
develop this program and acquire
the needed processing equipment.
GEORGE BROWN COLLEGE
3) Identified employment need:
Butchers and meat processors.
Post-secondary solution: A new
butchery program at George Brown
College would provide training in
butchery skills in order to meet the
needs of chefs and industry. This
program, though geared towards
chefs and located in an urban
centre, could help address the
deficit of skilled butchers within
meat processing and provide a
training option for employers.
A butchery program existed at George
Brown College until approximately 15
years ago, when it ended due to low
enrolment and interest from students.
However, relatively recent changes in
P L A N N I N G F O R O N TA R I O ’ S F U T U R E AG R I - F O O D WO R K F O RC E
culinary culture and butchery trends
have led to renewed interest in learning
butchery skills. Individuals increasingly
want to know the origin of the meat
they cook and eat, from farm to fork.
There is also interest from chefs
and consumers alike in using “the
whole animal” or “nose-to-tail”
when preparing and eating meat,
which requires skilled butchery. These
trends, in addition to industry’s need
for skilled butchers, could help support
interest in a new butchery program.
Investment in classroom space would
be required to create this program.
UNIVERSITY OF GUELPH
4) Identified employment need:
Individuals educated in business
and food and beverage
processing and food science;
managers and supervisors with
education in food and beverage
processing and food science;
individuals in all areas of food
processing businesses trained
in food safety; food safety
specialists, technical specialists
and lab technicians.
Post-secondary solution:
Bachelor of Bio-Resource
Management (BBRM),
Food Management
This recommended new program
would offer education in operations
management, as well as food
science, food processing and the
agri-food industry as a whole.
Subject areas would include
food science, Food Safety and
Quality Assurance and operations
management. High enrolment
numbers in the two existing BBRM
programs at University of Guelph
— Environmental Management and
Equine Management — support
the claim that a new BBRM in
Food Management would appeal
to incoming students because of
its approach of combining subjects
and practically applying science.
There is not enough space in the
curricula of food science programs
currently offered at University of
Guelph to include this subject
area of business and operations
management that a BBRM in Food
Management would offer, so this
new program should be developed.
5) Identified employment need:
Individuals educated in
business and food and beverage
processing; managers and
supervisors with education in
food and beverage processing.
Post-secondary solution:
Bachelor of Commerce, Food
Industry Business
This recommended new program
would include education in food
processing and the agri-food
industry, as well as marketing,
logistics, operations and retail.
Again, current programs do not
have the space in their curricula
to cover this more specified area
6.0
24
of business, though this type
of knowledge and education is
crucial to the success of a food
and beverage processing operation.
This Bachelor of Commerce in
Food Industry Business should
be developed to fill this need.
6) Identified employment need:
The emerging need in the
food and beverage processing
industry for individuals with
knowledge and skill sets in
both culinary arts and food
science and/or processing.
Post-secondary solution:
Training in this subject area would
benefit from a partnership between
University of Guelph and an Ontario
college, as the two elements —
food science and culinary arts
— require the different teaching
methods and environments a
university and college would be
able to offer co-operatively. The indepth scientific training required in
the area of food science, requiring
the teaching and infrastructure
resources a university offers,
combined with the applied culinary
training from culinary instructors and
infrastructure a college offers,
would result in a strong new food
science/culinary program that
would train individuals to work in
food and beverage processing as
new product developers, research
chefs, etc. New college-university
program partnership(s) should be
developed for this subject area.
CONCLUSION
In Fall 2014, an industry and stakeholder roundtable will be hosted
by Food and Beverage Ontario and the University of Guelph to
review these recommendations and to develop an action plan.
In collaboration with education and industry stakeholders, this
action plan will provide specific direction in terms of changes to
public policy, programs and investments that will support the next
generation of the Ontario agri-food workforce.