SHSM Policy and Implementation Guide – Food Processing
Specialist High Skills Majors

SHSM Policy and Implementation Guide – Food Processing

The SHSM–Food Processing enables students to build a foundation of sector-focused knowledge and skills before graduating and entering apprenticeship training, college, university, or an entry-level position in the workplace. Where local circumstances allow, boards may elect to offer one or more variants of the SHSM in a given sector, each with a particular area of focus. This SHSM may be designed to have a particular focus – for example, on the manufacturing processes used in food production or the science of food processing. Schools may choose to provide a particular choice of focus aligned to the particular pathway the student is pursuing, e.g., the manufacturing processes focus may be more appropriate to a student pursing an apprenticeship pathway, while a student pursing a university pathway may be more interested in a food science focus. This focus is achieved through the selection of the four major credits in the bundle.

TOOLS AND RESOURCES

For local labour market opportunities in the sector, see your local SHSM contact at the board office.

Tools and resources icon

INSIGHT

The requirements of this SHSM are unique and are geared to the food processing sector. However, the design of all SHSM programs follows a consistent model, described in Section A: Policy.

Insight icon

Required Components for the SHSM–Food Processing

The SHSM–Food Processing has the following five required components:

1. A bundle of nine Grade 11 and Grade 12 credits

These credits make up the bundle:

  • four food processing major credits that provide sector-specific knowledge and skills. The four courses must include at least one Grade 11 and one Grade 12 credit, and may include one cooperative education credit related to the sector. (This cooperative education credit would be additional to the two that are required in the bundle; see below);
  • three other required credits from the Ontario curriculum, in each of which some expectations must be met through a contextualized learning activity (CLA) for the food processing sector. The three credits include:
    • one in English;1
    • one in mathematics; and
    • one in science or business studies (or a cooperative education credit related to the sector, which would be additional to the two cooperative education credits required in the bundle; see below);
  • two cooperative education credits that provide authentic learning experiences in a workplace setting, enabling students to refine, extend, apply, and practise sector-specific knowledge and skills.

1. Note that a compulsory English credit is required in Grade 11 and in Grade 12 for graduation with an OSSD. Schools may determine whether the CLA, required for the SHSM bundle of credits, is completed in the Grade 11 or Grade 12 English course.

Find It icon

FIND IT!

See Section A1.2 for more on SHSM credits.



Credits
Apprenticeship Training
Grades 11–12

College
Grades 11–12

University
Grades 11–12

Workplace
Grades 11–12
Major Credits
One credit may be substituted with a cooperative education credit (additional to the 2 required co-op credits)
4
Including at least
one Gr. 11 and
one Gr. 12 credit
4
Including at least
one Gr. 11 and
one Gr. 12 credit
4
Including at least
one Gr. 11 and
one Gr. 12 credit
4
Including at least
one Gr. 11 and
one Gr. 12 credit
English including a CLA 1 1 1 1
Mathematics including a CLA 1 1 1 1
Business Studies or Science including a CLA
May be substituted with 1 cooperative education credit (additional to the 2 required co-op credits)
1 1 1 1
Cooperative Education 2 2 2 2
Total number of credits 9 9 9 9

2. Sector-recognized certifications and/or training courses/programs

This SHSM sector requires students to complete a specified number of compulsory and elective sector-recognized certifications and/or training courses/programs, as indicated in the following table. NOTE: Where an item in the table is capitalized, it is the proper name of the specific certification or training course/program that is appropriate for the SHSM. Where an item is lowercased, it is the name of an area, type, or category of training for which specific certifications or training courses/programs should be selected by the school or board. The requirements are summarized in the table below.

Find It icon

FIND IT!

See Section A1.3 for more on SHSM certifications and training.

Four (4) compulsory
Cardiopulmonary Resuscitation (CPR) Level C – includes automated external defibrillation (AED) Food Safety Level 1 Standard First Aid Workplace Hazardous Materials Information System (WHMIS) – generic (i.e., not site-specific) instruction
Three (3) electives from the list below
basic electrical safety hand tools and their uses chemical handling cleaning and sanitation in food processing
customer service employee empowerment training Food Handler Certification fork lift safety
Innovation, Creativity and Entrepreneurship (ICE) leadership skills Lean Manufacturing lockout/tagging
personal protective equipment – food processing portfolio development project management quality management (ISO)
safe lifting practices sector-specific vehicle operation and safety specialized business program/competition (e.g., Junior Achievement Company Program, Summer Company Program) statistical process control (SPC)
supply chain management transportation of dangerous goods waste management  

3. Experiential learning and career exploration activities

Experiential learning and career exploration opportunities relevant to the sector might include the following:

  • one-on-one observation of a cooperative education student at a placement in the food processing sector (an example of job twinning)
  • a day-long observation of a skilled tradesperson in the food processing sector (an example of job shadowing)
  • a one- or two-week work experience with a member of an industry association or a professional in the sector (an example of work experience)
  • participation in a local, provincial, or national Skills Canada competition
  • a tour of a food processing company
  • attendance at a food processing trade show, conference, or job fair
  • attendance at demonstrations and hands-on activities presented by food processing companies
Find It icon

FIND IT!

See Section A1.4 for more on experiential learning and career exploration activities.

4. Reach ahead experiences

Students are provided one or more reach ahead experiences – opportunities to take the next steps along their chosen pathway – as shown in the following examples:

  • Apprenticeship: visiting an approved apprenticeship delivery agent in the sector
  • College: interviewing a college student enrolled in a sector-specific program
  • University: observing a university class in a sector-related program
  • Workplace: interviewing an employee in the sector
Find It icon

FIND IT!

See Section A1.5 for more on reach ahead experiences.

5. Essential Skills and work habits and the Ontario Skills Passport (OSP)

Students will develop Essential Skills and work habits required in the sector and document them using the OSP, a component of the SHSM.

Find It icon

FIND IT!

See Section A1.6 for more on Essential Skills and work habits.

Pathways for the SHSM–Food Processing

See the table illustrating the four pathways and required credits leading to completion of this SHSM.

TOOLS AND RESOURCES

Visit the ministry's SHSM website for related resources.

Tools and Resources icon

Awareness building (Grades 7 and 8)

See Section B3.4 for information on building awareness of SHSM programs among students in Grades 7 and 8.

Exploration (Grades 9 and 10)

See Section B3.4 for information on providing Grade 9 and 10 students with opportunities for exploration of SHSM programs. In addition, students considering this SHSM can be encouraged to enrol in the following courses to become better informed about careers and postsecondary options in the sector:

  • Exploring Technologies: This Grade 9 course is recommended for all students following pathways that have a technological education focus. The course provides students with opportunities to explore a variety of technologies, including manufacturing technology and hospitality and tourism technology, by engaging in activities related to them.
  • Career Studies (compulsory) and Discovering the Workplace: Some of the expectations in these Grade 10 courses provide opportunities for students to explore occupations and other postsecondary options in the sector and to participate in experiential learning activities.

Specialization (Grades 11 and 12)

Students acquire the sector-specific knowledge and technical skills required to earn their Ontario Secondary School diploma (OSSD) with an SHSM–Food Processing by completing its five required components. Students and their parents/guardians are encouraged to consult with guidance counsellors and teachers to select the courses that will enable students to pursue their goals.

Food processing sector representatives have identified knowledge of basic business practices and food science, depending upon the focus, as important for students as they prepare for careers in this sector.

Students pursuing an apprenticeship pathway should consider the Ontario Youth Apprenticeship Program (OYAP) which enables them to start an apprenticeship while earning their OSSD.

Students pursuing a university pathway are advised to complete their required cooperative education credits in Grade 11, in order to allow room in their timetables in Grade 12 for credits needed to meet university entrance requirements.

When helping students plan their SHSMs, particularly with respect to the selection of courses to fulfil the requirement for credits in the major, teachers should bear in mind that technological education courses can be offered as single-credit or multiple-credit courses.

Program Pathways: SHSM–Food Processing

This template shows program requirements for the SHSM–Food Processing in Grades 11 and 12, along with some of the additional credits needed for an OSSD. It is provided to help guide students in choosing the credits they need to meet the SHSM requirements in the pathway of their choice. Students should always review their pathways plan with their parents/guardians and their teachers to ensure that they have all the credits they need to graduate with an SHSM–Food Processing.

  • Shaded boxes represent required credits in the bundle for the SHSM–Food Processing.
  • (C) represents a compulsory credit for the OSSD.
  • The SHSM bundle of credits must include two cooperative education credits, but may include a maximum of four. The possible options are noted below, and explained fully in Section A1.2 of this guide.
Apprenticeship Training Pathway
Specialization
Grades 11–12
College Pathway
Specialization
Grades 11–12
University Pathway
Specialization
Grades 11–12
Workplace Pathway
Specialization
Grades 11–12
1 English credit (C)*
(in either Gr. 11 or Gr. 12)
1 English credit (C)*
(in either Gr. 11 or Gr. 12)
1 English credit (C)*
(in either Gr. 11 or Gr. 12)
1 English credit (C)*
(in either Gr. 11 or Gr. 12)
1 math credit (C)*
(in either Gr. 11 or Gr. 12)
1 math credit (C)*
(in either Gr. 11 or Gr. 12)
1 math credit (C)*
(in either Gr. 11 or Gr. 12)
1 math credit (C)*
(in either Gr. 11 or Gr. 12)
1 science credit* or business studies credit* (in either Gr. 11 or Gr. 12)
A cooperative education credit related to the sector may be substituted.
1 science credit* or business studies credit* (in either Gr. 11 or Gr. 12)
A cooperative education credit related to the sector may be substituted.
1 science credit* or business studies credit* (in either Gr. 11 or Gr. 12)
A cooperative education credit related to the sector may be substituted.
1 science credit* or business studies credit* (in either Gr. 11 or Gr. 12)
4 food processing major credits (including a Gr. 11 and a Gr. 12 credit)
A cooperative education credit related to the sector may be substituted for one of these four credits.
4 food processing major credits (including a Gr. 11 and a Gr. 12 credit)
A cooperative education credit related to the sector may be substituted for one of these four credits.
4 food processing major credits (including a Gr. 11 and a Gr. 12 credit)
A cooperative education credit related to the sector may be substituted for one of these four credits.
4 food processing major credits (including a Gr. 11 and a Gr. 12 credit)
A cooperative education credit related to the sector may be substituted for one of these four credits.
2 cooperative education credits related to the sector (in either Gr. 11 or Gr. 12)**
May be used as (C) credits
2 cooperative education credits related to the sector (in either Gr. 11 or Gr. 12)**
May be used as (C) credits
2 cooperative education credits related to the sector (in either Gr. 11 or Gr. 12)**
May be used as (C) credits
2 cooperative education credits related to the sector (in either Gr. 11 or Gr. 12)**
May be used as (C) credits
2 optional or compulsory credits (Gr. 11) 2 optional or compulsory credits (Gr. 11) 2 optional or compulsory credits (Gr. 11) 2 optional or compulsory credits (Gr. 11)
2 optional or compulsory credits (Gr. 12) 2 optional or compulsory credits (Gr. 12) 2 optional or compulsory credits (Gr. 12) 2 optional or compulsory credits (Gr. 12)

* A contextualized learning activity (CLA) must be included in the course. (Note that students must take Grade 11 and Grade 12 English to graduate with an OSSD, but schools may choose to offer the CLA in either grade.)

** May be taken the summer before Grade 11

Note: To guide students and teachers in the development of their SHSM program, schools can access the latest approved SHSM course list for each sector through their SHSM board lead.

Occupations in the Food Processing Sector

The following table provides examples of occupations in the food processing sector, with corresponding National Occupational Classification (NOC) codes, sorted according to the type of postsecondary education or training the occupations would normally require.

Find It icon

FIND IT!

See Section A1.6 for more on occupations and NOC codes.

Apprenticeship Training College
  • Butcher – retail 6331
  • Baker 6332
  • Millwright 7311
  • Industrial Electrician 7241
  • Process Control and Machine Operators, Food and Beverage Processing 9461
  • Food Processing Technician 2211
  • Laboratory Technicians 2211
  • Packaging Technician 9461
  • Quality Control Technician – Food Processing 2233
University Workplace
  • Supervisors 9213
  • Food Scientist 2121
  • Food Inspectors 2263
  • Registered Dieticians 3132
  • Food Research and Development 4163
  • Quality Assurance Regulatory Supervisor 9213
  • Entry Level Line Operator 9461
  • Process Labourers 9617
  • Sanitation Workers 7621
  • Machine Operators 9461
  • Material Handler 7452
  • Packaging 9617
  • Warehousing 7452

Note: This information is based on the 2006 NOC. An update to the NOC in 2011 resulted in changes to the codes and titles for many occupations, and in some cases to the occupations included in the group. For more detail, refer to the NOC website. Ontario Job Futures uses information based on the 2006 NOC. (Note also that some of the names of occupations listed here reflect common usage in the sector and may differ slightly from those used in the NOC system.)

Postsecondary Programs and Training in the Food Processing Sector

The following are examples of programs and training related to careers in the food processing sector and the accreditations associated with each.

Apprenticeship Training
ElectricianCertificate of apprenticeship/certificate of qualification
General MachinistCertificate of apprenticeship/certificate of qualification
Industrial Mechanic MillwrightCertificate of apprenticeship/certificate of qualification
Process Operator-Food ProcessingCertificate of apprenticeship/certificate of qualification
Retail Meat CutterCertificate of apprenticeship/certificate of qualification
BakerCertificate of apprenticeship/certificate of qualification

 

Colleges
Industrial Engineering TechnologyManagement Diploma
Industrial ManagementDiploma
Integrated Manufacturing SystemsDiploma
Manufacturing EngineeringTechnology Diploma
Manufacturing ManagementDiploma
Mechanical EngineeringTechnician Diploma
Mechanical EngineeringTechnology Diploma
Process AutomationBachelor of Applied Technology

 

University
Food ScientistBachelor's degree
Registered DieticianBachelor's degree
Industrial EngineeringBachelor's degree
Industrial Engineering with a Food Processing
Engineering Option
Bachelor's degree
Manufacturing EngineeringBachelor's degree
Manufacturing Engineering and ManagementBachelor's degree
Mechanical Engineering – Food processing, Controls, Automation, and RoboticsBachelor's degree

 

Training for the Workplace
Manufacturing TechniquesCertificate
Mechanical Techniques – ManufacturingCertificate
Safe Food HandlingCertificate
LEAN ManufacturingCertificate
ISO (International Organization for Standardization)
Quality Management
Certificate