report: planning for ontario's future agri-food workforce november 2014

A REPORT ON AGRICULTURE AND FOOD

& BEVERAGE PROCESSING TRAINING IN

ONTARIO COLLEGES AND UNIVERSITIES

PLANNING FORONTARIO’S FUTUREAGRI-FOOD WORKFORCE& BEVERAGE PROCESSING TRAINING IN

ONTARIO COLLEGES AND UNIVERSITIES

ONTARIO’S FUTUREAGRI-FOOD WORKFORCEA REPORT ON AGRICULTURE AND FOODAGRI-FOOD WORKFORCEA REPORT ON AGRICULTURE AND FOOD

A R E P O RT O N AG R I C U LT U R E A N D FO OD

& B E V E R AG E P RO C E SS I N G T R A I N I N G I N

O N TA R I O CO L L E G E S A N D U N I V E R S I T I E S

O C TO B E R 2 0 1 4

PLANNING FORONTARIO’S FUTUREAGRI-FOODWORKFORCE

PLANNING FORONTARIO’S FUTUREONTARIO’S FUTURE

P L A N N I N G F O R O N TA R I O ’ S F U T U R E A G R I - F O O D W O R K F O R C 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

2) Managers and supervisors educated in agriculture, food and beverage processing and/or food science

3) Individuals in all areas of food and beverage processing businesses trained in food safety

4) Food safety specialists, lab technicians, technical specialists

5) Skilled machine operators, line workers and licensed millwrights

6) Butchers and meat processors

7) Bakers

*Emerging trend: Individuals educated in culinary arts as well as food science and technology.

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.

RECOMMENDATIONS:

1) Promote 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

• Food Processing Techniques at IFPT at Conestoga College

• Food Processing Supervisor at IFPT at Conestoga College

• Meat Cutting and Processing at IFPT at Conestoga College

• Food Processing Advanced Sanitation at IFPT at Conestoga College

• Process Operator-Food Manufacturing (apprenticeship) at Conestoga College and Loyalist College

• Pharmaceutical and Food Science Technology at Durham College

• Food Processing Safety Certificate at Durham College

• Horticulture-Food and Farming at Durham College

• Aquaculture at Fleming College

• Sustainable Agriculture 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:

• Culinary Management-Nutrition at George Brown College

• Culinary Innovation and Food Technology at Niagara 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:

• Algonquin College

• Durham College

• George Brown College

• University of Guelph


1.0INTRODUCTION

2.0BACKGROUND

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

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 10-20% 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 diffi cult.

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

The Ontario Agricultural College of the University of Guelph and Food and Beverage Ontario undertook a study to review the current post-secondary 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 specifi c 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 identifi ed by businesses and representative organizations.

3. To assess what is required at the post-secondary level to meet a growing employee demand by

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 fi nal recommendations are limited to employment positions that either require or would strongly benefi t from college or university-level training.

¹ Food Processing Human Resource Council, “Labour Market Information”, 2011.

2 JRG Consulting Group, “Planning for Tomorrow for OAC: Input From Industry”, 2012.

3 Canadian Agricultural Human Resource Council, “Labour Market Information: Focus on Small Farms”, 2011.

4 MNP, “Economic Impact Analysis: Ontario Food and Beverage Processing Industry”, 2012.

5 Food Processing Human Resource Council, “Labour Market Information,” 2011.

2.0


3.0

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

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-profi t, is a joint industry-government-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 defi ne the career path for food safety professionals. Safe Food Canada: The Learning Partnership is timely and fi ts well with the objectives of this report.

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

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.

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 identifi ed in Food and Beverage Ontario’s 2013 industry strategy, The Ontario Food and Beverage Processing Industry Strategy: The New Engine of Ontario’s Economy.

Understanding the Ontario agriculture and agri-food industry’s future job needs and training requirements is the fi rst essential step to successfully navigating and shaping the education-employment paradigm for this sector.

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 fi nd 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

3.03.0


• College and university offi cials, 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

• Industry reports and surveys, including: Workforce Ahead: A Labour Study of Ontario’s Food Processing Industry (2005); Planning for Tomorrow for OAC: Input from

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)

4.0KEY FINDINGSEMPLOYMENT NEEDS

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 diffi culty fi nding qualifi ed 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 diffi culty hiring qualifi ed candidates who held post-secondary education. 6

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 profi le 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 identifi ed these areas as being challenging to fi nd qualifi ed individuals for.

INDIVIDUALS EDUCATED IN BUSINESS AND AGRICULTURE, FOOD AND BEVER AGE PROCESSING AND/OR FOOD SCIENCE

There is a need for individuals with business management skills (specifi c skills named

include international fi nance, 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 BEVER AGE 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, specifi cally), 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

4.04.04.04.04.04.04.04.04.04.04.04.04.04.04.04.04.1

6 Food Processing Human Resource Council, “Labour Market Information”, 2011.

7 Food and Consumer Products of Canada/

Canadian Manufacturers and Exporters Management

Issues Survey, 2013.


8 Canadian Agricultural Human Resource Council, “Labour Market Information on Recruitment and Retention in Primary

Agriculture”, 2009.9 Canadian Agricultural Human Resource Council, “Labour

Market Information on Recruitment and Retention in Primary Agriculture”, 2009.

to a food and beverage processing business success, supervisory and managerial positions have been reported as diffi cult to fi ll in the agriculture industry due to labour shortages.8

INDIVIDUALS IN ALL AREAS OF FOOD AND BEVER AGE PROCESSING BUSINESSES TR AINED 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 certifi ed 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.

FOOD SAFETY SPECIALISTS, L AB TECHNICIANS, TECHNICAL SPECIALISTS

Along with the growing emphasis on food safety comes the need for more

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 qualifi ed 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 fi elds is necessary to fi ll this employment need.

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 specifi c agri-food science education over a basic science education to provide a competitive edge for their companies.

Considering the agriculture sector specifi cally, there continues to be a demand for commodity-specifi c research specialists, such as plant breeders, microbiologists and health and safety specialists. 9

SKILLED MACHINE OPER ATORS, L INE WORKERS AND LICENSED MILLWRIGHTS

There is an identifi ed need across the food and beverage processing industry for skilled machine operators and employees who can work on a production line. Post-secondary 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 identifi ed by food and beverage processing businesses as being diffi cult to fi nd. In addition, skilled and technology-profi cient employees,

DRAFTbeverage processing businesses, with

DRAFTbeverage processing businesses, with increasing emphasis placed on food

DRAFTincreasing emphasis placed on food safety. This can be partly attributed to the

DRAFTsafety. This can be partly attributed to the Global Food Safety Initiative, increased

DRAFTGlobal Food Safety Initiative, increased public awareness and concern over food

DRAFTpublic awareness and concern over food safety, and changing regulation, such

DRAFTsafety, and changing regulation, such as the Safe Food for Canadians Act and

DRAFTas the Safe Food for Canadians Act and modernization of inspections. Vendors

DRAFTmodernization of inspections. Vendors such as Loblaw are also adding to the

DRAFTsuch as Loblaw are also adding to the demand for more food safety training

DRAFTdemand for more food safety training by requiring that suppliers be certifi ed in

DRAFTby requiring that suppliers be certifi ed in food safety, in this case, at the Loblaw

DRAFTfood safety, in this case, at the Loblaw Academy at the University of Guelph.

DRAFTAcademy at the University of Guelph. The growing expectation for suppliers to

DRAFTThe growing expectation for suppliers to meet food safety guidelines applies to all

DRAFTmeet food safety guidelines applies to all products, e.g. artisanal sausage, cheese

DRAFTproducts, e.g. artisanal sausage, cheese and wine making, which will expand the

DRAFTand wine making, which will expand the need for formal training in food safety

DRAFTneed for formal training in food safety across all sub-sectors. This model could

DRAFTacross all sub-sectors. This model could also lead to more international students

DRAFTalso lead to more international students participating in Canada-based training at

DRAFTparticipating in Canada-based training at post-secondary institutions, as vendors DRAFTpost-secondary institutions, as vendors

of qualifi ed individuals. The number of

DRAFTof qualifi ed individuals. The number of new food inspectors joining the CFIA

DRAFTnew food inspectors joining the CFIA per year is approximately 200, though

DRAFTper year is approximately 200, though only 100-150 individuals graduate from

DRAFTonly 100-150 individuals graduate from food science programs in Canada

DRAFTfood science programs in Canada per year. As a result, the CFIA’s new

DRAFTper year. As a result, the CFIA’s new inspector hires must be recruited

DRAFTinspector hires must be recruited from other programs. Enhancing

DRAFTfrom other programs. Enhancing Ontario’s current post-secondary

DRAFTOntario’s current post-secondary education options in food science and

DRAFTeducation options in food science and related fi elds is necessary to fi ll this

DRAFTrelated fi elds is necessary to fi ll this employment need.

DRAFTemployment need.

As the food and beverage processing

DRAFTAs the food and beverage processing industry evolves and becomes more

DRAFTindustry evolves and becomes more sophisticated, there is a need for recently

DRAFTsophisticated, there is a need for recently graduated and highly trained scientists,

DRAFTgraduated and highly trained scientists, such as chemists or chemical engineers.

DRAFTsuch as chemists or chemical engineers. This next generation must be attracted

DRAFTThis next generation must be attracted to the agri-food sector over other

DRAFTto the agri-food sector over other manufacturing sectors as they start their

DRAFTmanufacturing sectors as they start their careers. Increasingly, agriculture and food

DRAFTcareers. Increasingly, agriculture and food


4.3POST-SECONDARY PROGRAMSThe 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. 144.3

4.2

including precision workers, machine operators, technicians/technologists and supervisors, are challenging to fi nd. 10

This has been a longstanding employment gap, identifi ed 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 diffi cult to hire by employers across sub-sectors of food processing. 11

BUTCHERS AND MEAT PROCESSORS

Among the positions that meat processors have diffi culty 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 qualifi ed individuals.

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 diffi cult 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 identifi ed in 2005’s Workforce Ahead as the types of food processing experiencing the highest turnover and with the most diffi culty 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 specifi cally.

10 Food Processing Human Resource Council, “Labour Market Information”, 2011.

11, 12, 13 E-conomics Consulting and Jayeff Partners,

“Workforce Ahead: A Labour Study of Ontario’s Food

Processing Industry,” 2005.14 Food Processing Human Resource Council, “Labour Market Information”, 2011.

4.2 4.2 EMERGING TRENDThere 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 scientifi c type of education in culinary programs, with the subject area sometimes referred to as “culinology,”

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 post-diploma 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.


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 PROGR AMENROLMENT NUMBERFOR 2012-2013*

EMPLOYMENT R ATE 2012-2013 †

RELATED EMPLOYMENT RATE 2012-2013 ‡

ALGONQUIN COLLEGE (Ottawa)

Assistant Cook Ontario College Certifi cate and/or Apprenticeship, 15 weeks

not available from MTCU



Baking and Pastry Arts Ontario College Certifi cate, 1 year

95 84.8% 47.8%

Biotechnology– Advanced

Ontario College Advanced Diploma, 3 years, with co-op option




Cook Apprenticeship Apprenticeship not available from MTCU



Culinary Management Ontario College Diploma, 2 years

187 93.9% 66.7%

Culinary Skills– Chef Training

Ontario College Certifi cate, 1 year

96 82.4% 52.9%

Food and Nutrition Management

Ontario College Graduate Certifi cate, 1 year

5 not available from MTCU


Horticultural Industries Ontario College Diploma, 2 years, with co-op



CAMBRIAN COLLEGE (Sudbur y)

Advanced Cook Apprenticeship

Apprenticeship not available from MTCU



CANADORE COLLEGE (Nor th Bay and Parr y Sound)

Biotechnology Technician

Ontario College Diploma, 2 years

12 50% 0%

Biotechnology Technologist

Ontario College Advanced Diploma, 3 years, with fi eld placement option

19 100% 100%





46 70% 30%

Culinary Skills–Chef Ontario College Certifi cate, 1 year

36 100% 66.7%

CENTENNIAL COLLEGE ( Toronto)

Baking– Commercial Bakeries


32 71.4% 14.3%

Baking–Pastry Arts Management

Ontario College Diploma, 2 years, with fi eld placement





Ontario College Advanced Diploma, 3 years (2 year fast track), with co-op option




*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,


‡Related employment rate 2012-2013 (percentage of graduates from academic

year 2011-2012 who sought employment after graduation and found full-

time employment in an area partially or fully related to their

program of study six months after graduation) provided by Ontario Ministry of Training,



CONESTOGA COLLEGE (Cambridge and Kitchener)

Biotechnology Technician


92 73.9% 30.4%

Cook I Apprenticeship Apprenticeship not available from MTCU



Cook II Apprenticeship Apprenticeship not available from MTCU



Culinary Management Ontario College Diploma, 2 years, with co-op

64 100% 100%

Culinary Skills–Chef Training

Ontario College Certifi cate, 1 year, with co-op

31 80% 40%

Food Processing Advanced Sanitation Practices

Conestoga College Certifi cate, part-time




Food Processing Supervisor

Certifi cate, part-time not available from MTCU






Culinary Management– International











116 82.9% 37.1%

Food Processing and Packaging Certifi cate

Centennial College Certifi cate, 1 year




Food Science Technology

Ontario Advanced College Diploma, 3 years (2 years fast track)



COLLÈGE BORÉAL (Sudbur y, Timmins , Nip iss ing , Al f red and Toronto)

Agricultural Technician Ontario College Diploma, 2 years




Chef Training Apprenticeship




Culinary Arts–Cook Ontario College Certifi cate, 1 year







COLLÈGE LA CITÉ (Ottawa and Alfred)

Bachelor of Biotechnology

Bachelor degree, 4 years, with co-op option

75 75% 75%




Culinary Arts Ontario College Certifi cate, 1 year

22 100% 28.6%


50 87.5% 75%

Nutrition, Safety and Food Sciences





P L A N N I N G F O R O N TA R I O ’ S F U T U R E A G R I - F O O D W O R K F O R C E 1 0

Food Processing Technician

Ontario College Diploma, 16 months, with co-op



Food Processing Techniques

Ontario College Certifi cate, 1 year, with co-op




Food Safety and Quality Assurance– Food Processing





Process Operator– Food Manufacturing Apprenticeship




CONFEDER ATION COLLEGE ( Thunder Bay)




Culinary Management Ontario College Diploma, 2 years, with fi eld placement

50 100% 50%

DURHAM COLLEGE (Oshawa and Whitby)


Ontario College Advanced Diploma, 3 years (1 year compressed fast-track), with fi eld placement











Culinary Skills Ontario College Certifi cate, 1 year, with fi eld placement

38 88.9% 33.3%

Food Processing Safety Techniques

8 months not available from MTCU



Horticulture– Food and Farming





Horticulture Technician Ontario College Diploma, 2 years, with fi eld placement



Pharmaceutical and Food Science Technology

Ontario College Advanced Diploma, 3 years (2 years fast track), with fi eld placement

66 80% 25%

FANSHAWE COLLEGE (London)

Advanced Baker/Patissier– Apprenticeship











Agricultural Equipment Technician– Apprenticeship




Agricultural Equipment Technician–John Deere Ag Tech– Apprenticeship




Artisanal Culinary Arts Ontario College Graduate Certifi cate, 1 year, with internship




Bachelor of Applied Technology– Biotechnology

Applied Degree, 4 years, with co-op

61 100% 100%

Cook II Apprenticeship Apprenticeship not available from MTCU



Culinary Management Ontario College Diploma, 2 years, with externship

33 90.9% 63.6%

Culinary Management– Apprenticeship






46 76.5% 11.8%



69 81.8% 45.5%

Horticulture Technician Ontario College Diploma, 2 years, with co-op

74 66.7% 33.3%

Horticulture Technician– Apprenticeship




FLEMING COLLEGE (Peterborough)

Aquaculture Ontario College Graduate Certifi cate, 1 year, with internship





Ontario College Advanced Diploma, 5 semesters, with co-op




Chef Training Ontario College Certifi cate, 1 year

23 88.9% 55.6%

Culinary Management Ontario College Diploma, 2 year, with fi eld placement

66 94.1% 64.7%

Culinary Management Dual Diploma Apprenticeship

Ontario College Diploma and Certifi cate of Completion, 2 years




Sustainable Agriculture Ontario College Graduate Certifi cate, with co-op

8 100% 57.1%

GEORGE BROWN COLLEGE ( Toronto)

Assistant Cook Ontario College Certifi cate (extended training)

0 66.7% 33.3%


Baker/Patissier Apprenticeship




Baking and Pastry Arts Management


155 87.2% 57.7%

Baking Pre-employment Program


0 78.6% 21.4%

Cook Apprenticeship 2-3 years not available from MTCU



Culinary Arts–Italian Ontario College Graduate Certifi cate, 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


98 94.1% 52.9%



203 85% 52%

Food and Beverage Management


89 90% 46.7%



33 76% 36%

GEORGIAN COLLEGE (Barr ie)





136 74.2% 58.1%



40 70% 30%






HUMBER COLLEGE ( Toronto)

Baking and Pastry Arts Management

Ontario College Diploma, 2 years, with work placement

not availablefrom MTCU



Cook (Cuisine) Apprenticeship




Culinary Co-op Diploma Apprenticeship

Apprenticeship Diploma Co-op, 2 years





235 93.3% 80%

Culinary Skills Ontario College Certifi cate, 1 year, with fi eld placement

54 94.1% 64.7%









Horticultural Science Certifi cate

Continuing Education not available from MTCU



Horticultural Technician Apprenticeship




Institutional Cook Apprenticeship




Organic Horticulture Specialist

Online part-time, Continuing Education




Regulatory Affairs Ontario Graduate Certifi cate, 3 semesters, with fi eld placement




Sustainable Landscape Design Certifi cate

Part-time, Continuing Education




L AMBTON COLLEGE (Sarn ia)





42 100% 71.4%

LOYALIST COLLEGE (Bel lev i l le)

Biotechnology Ontario College Diploma, 2 years, with fi eld placement





Ontario College Advanced Diploma, 3 years, with fi eld placement





51 72.7% 36.4%



21 50% 0%

Enhanced Baking for Cooks

Ontario College Post-Graduate Certifi cate, 1 year




Process Operator– Food Manufacturing Apprenticeship




MOHAWK COLLEGE (Hami l ton)

Biotechnology Ontario College Diploma, 2 years, with co-op option




Horticulture–Plant Identifi cation Certifi cate, continuing education

Mohawk College Certifi cate




Horticulture Technician Apprenticeship











NIAGAR A COLLEGE (Niagara-on- the-Lake, Niagara Fa l l s and Wel land)

Baker Apprenticeship Apprenticeship not available from MTCU



Baking Statement of Achievement, up to 5 years, part-time




Baking and Pastry Arts Ontario College Certifi cate, 1 year




Brewmaster and Brewery Operations Management


48 100% 90.9%




Culinary Innovation and Food Technology

Ontario College Advanced Diploma, 3 years, with co-op




195 89.1% 69.1%



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


8 100% 100%

Wine Business Management

Ontario College Graduate Diploma, 1 year

16 70% 40%

Wine Making 1 Certifi cate of Achievement, up to 5 years, part-time




Wine Marketing and Management

Certifi cate of Achievement, up to 5 years, part-time




Winery and Viticulture Technician


55 73.3% 66.7%

SAULT COLLEGE (Saul t Ste . Mar ie)





17 100% 50%



22 100% 66.7%





SENECA COLLEGE ( Toronto)

Biotechnology–Advanced

Ontario College Advanced Diploma, 3 years, with co-op option




Food Manufacturing Advanced

Seneca College Certifi cate, part-time




Industrial Food Technology

Seneca College Certifi cate, part-time




Sustainable Local Food Seneca College Certifi cate, part-time




ST. CL AIR COLLEGE (Windsor)





87 84% 32%

Horticulture Technician–Landscape


50 57.1% 14.3%

ST. L AWRENCE COLLEGE (Kingston)

Assistant Cook-Basic– Apprenticeship



not availablefrom MTCU

Biotechnology Advanced

Ontario College Advanced Diploma, with co-op




Cook Advanced–Apprenticeship





24 87.5% 50%

Culinary Management/Cook Co-op Diploma Apprenticeship





Culinary Skills – Chef Training


17 66.7% 66.7%

Sustainable Local Food Certifi cate, on-line part-time





Table 2: Inventory of university-level food and agriculture programs currently offered in Ontario (data from interviews)

UNIVERSITIES TYPE OF PROGR AM 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

BROCK UNIVERSITY (St . Cather ines)

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

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 7 or 8 people have completed course series

Nutrition and Food Bachelor of Applied Science, 4 years

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


Animal Science Bachelor of Science in Agricultural Science, 4 years


Organic Agriculture Bachelor of Science in Agricultural Science, 4 years



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 Certifi cate

Greenhouse Production Management Post Diploma Certifi cate New program

Sustainable Urban Agriculture Continuing Education Certifi cate

Sustainable Urban Horticulture Continuing Education Certifi cate

Food Science Certifi cate Continuing Education Certifi cate

Growing Plants for Profi t Continuing Education Certifi cate

Horticulturist Continuing Education Certifi cate

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

UNIVERSITIES TYPE OF PROGR AM NOTES ON ENROLMENT


5.1

5.05.0RECOMMENDATIONS

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 fi ll 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

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 signifi cant investment; have curricula supported or approved by industry; are producing graduates with relevant skill sets who are getting hired; have enrolment numbers signifi cantly 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 signifi cantly under target. The 2013-2014 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.

5.1


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

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


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 fi rst-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 Certifi cate at Durham College

This is a one-year certifi cate 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 fi rst year had 4 students still enrolled after starting with 12.

11) Aquaculture at Fleming College

There is a substantial defi cit of qualifi ed individuals for the employment needs of fi sheries 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 fi ll 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.

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 profi le of the sector and highlighting the available education and career opportunities. This strategy could complement current outreach initiatives, such as those of Colleges Ontario.

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.


5.25.2RECOMMENDATION: INCREASE CAPACITYAND 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 effi ciently expanded.

1) Culinary Management–Nutrition at George Brown College

Identifi ed 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

Identifi ed 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.

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 post-secondary 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 specifi c 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 diffi cult to make the connection to the

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 fi rst step on the path to post-secondary education in agriculture and food. The not-for-profi t 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.


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.

Post-secondary solution: Increase capacity in the following agriculture and food science programs at University of Guelph by investing

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,

15 JRG Consulting Group, “Planning for Tomorrow for OAC: Input From Industry,” 2012.


5.3RECOMMENDATION: 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.

ALGONQUIN COLLEGE

1) Identifi ed 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.

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.

DURHAM COLLEGE


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.

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 fi t 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) Identifi ed 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 defi cit 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

5.3

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.

In the area of skilled workers, which includes bakers as well as butchers,

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 identifi ed employment need, but lack of classroom or laboratory/kitchen space is an obstacle in increasing capacity of baking programs.

16 Food Processing Human Resource Council, “Labour Market

Information,” 2011.


6.06.06.06.0

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) Identifi ed 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) Identifi ed 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 specifi ed area

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 fi ll this need.


Post-secondary solution: Training in this subject area would benefi t 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 in-depth scientifi c 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.

CONCLUSIONIn 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 specifi c direction in terms of changes to public policy, programs and investments that will support the next generation of the Ontario agri-food workforce.

report: planning for ontario's future agri-food workforce november 2014

Education

food technology

areas of food

food science technology

agrifood industry

inventory of college

agrifood sector of ontario

conestoga college meat

chart of college programs