This communication course teaches practical business communication techniques for planning, organizing, selecting, writing, and presenting information in business or industry. It covers routine memos, letters, request and reply letters, and oral presentations. It is equivalent to most full-time diploma program level 1 COMM courses at BCIT. Prerequisite: Students must have one of the following: 1) English 12 "C+" or equivalent http://www.bcit.ca/admission/upgrading/englishproficiency.shtml ; or 2) COMM 0015/COMM 0045 score of 70 or better. Students who wish to confirm their English level are strongly advised to take COMM 0015. Students do not need to submit transcripts for entrance to this course. BUT, in the case of formal or informal grade appeals or reviews they will be asked to show proof of their English prerequisites. NOTE: COMM 1106 (equivalent to COMM 1103/COMM 1120) offers additional language support and is strongly recommended for any students scoring below "C+" on English 12; COMM 1106, with one additional hour per week, offers a slower pace and more English language review.

Covers organisms that spoil our food, those we use to preserve and improve our food, and those associated with foods that can cause illness and disease. Discusses ways of preventing contamination and growth of microorganisms in our food. BCIT issues a statement of completion to those who achieve 70% pass grade. http://www.bcit.ca/study/programs/6340acert

Introduces the field of food science and technology, the sciences used to provide knowledge for food technology and the importance of food in providing proper nutrition. Topics include: chemical and physical properties of foods; issues pertaining to safety, nutritive value and consumer acceptability; government regulations pertaining to food safety; quality and additives; and preservation techniques. http://www.bcit.ca/study/programs/6340acert

To keep HACCP systems properly documented and operating correctly, internal auditing is a necessary function of plant managers, supervisors, HACCP coordinators and team members. We review principles of HACCP and underlying prereq. programs, then guide you through elements and activities (based on ISO 9000 Internal Audit Principles) of an internal audit. You will prepare and complete a checklist for an existing HACCP system. BCIT issues a statement of completion to those who successfully complete the in-house assignment and achieve a minimum 70% on the exam. http://www.bcit.ca/study/programs/6340acert Prerequisites: FOOD 1178 and FOOD 1188

If you are responsible for developing, implementing, or verifying a HACCP Plan in a food processing plant, this course will help you interpret and apply Prerequisite Programs which form the foundation of HACCP. Standard Operating Procedures (SOPs) are explored as a systematic and integrated means of preventing cross-contamination among all of the Prerequisite Programs (Premises, TPRSS, Equipment, Personnel, Sanitation & Pest Control, Recall, Allergen Control). Self-quizzes and assignments in the online format, or group activities in the workshop format, allow students to build confidence in SOP writing, monitoring, and corrective action documentation and verification activities. Criteria and rationale outlined in Section 3.1 of the Canadian Food Inspection Agency Food Safety Enhancement Program (CFIA-FSEP) Manual are used as a reference. The information is applicable internationally, to both seafood and agri-food sectors. BCIT issues a statement of completion to each participant who successfully completes this course with a 70% pass grade. Website: http://www.bcit.ca/study/programs/6340acert .

Introduces the principles of HACCP, and the development of a HACCP Plan within CFIA's FSEP (Food Safety Enhancement Program) for agri-food products and QMP (Quality Management Program) for seafood products. Includes: HACCP prereq. programs, standard operating procedures, preliminary steps to HACCP, and the seven HACCP Principles. You will develop a product description, process flow diagram and floor plan (including raw and final product flow, and employee traffic flow), and be required to complete sections of a HACCP Plan for at least one product example. These sections include Hazard Analysis, Critical Control Point, Critical Limits, Monitoring, Corrective Action, Verification and Records, procedures for submission, implementation, and maintenance of a HACCP Plan. BCIT issues a statement of completion to those who achieve a minimum final grade of 70%. http://www.bcit.ca/study/programs/6340acert Prerequisites: FOOD 1178

Designed for the food processing plant worker, it covers basic concepts of food safety concerns relating to the plant worker. Topics include basic microbiology, food-borne illnesses, allergens, personal hygiene and handling, GMPs and HACCP. BCIT issues a statement of completion to those who achieve a pass grade of 70%. Required for course: Internet access; Pentium 2 processor; 32 MB memory, 50 MB of free disk space; Windows 95 or newer. http://www.bcit.ca/study/programs/6340acert

An overview of the laboratory techniques used in the detection and enumeration of important food-related micro-organisms. Topics include basic microbiological safety procedures, aseptic techniques, sample collection techniques, and proper plating methods. Students must supply their own lab coats. http://www.bcit.ca/study/programs/6340acert Prerequisites: 70% in FOOD 1021

An introduction to the technical aspects of dairy processing for those who are employed in the dairy industry, and a component of the Dairy Plant Worker training required for licences issued by the Food Protection Programs of the BC Ministry of Health. Subject areas include the Milk Industry Act and Regulations, chemistry and composition of milk, microbiology of dairy products, reception and control of milk in the plant, pasteurization (including HTST), cleaning and sanitation. http://www.bcit.ca/study/programs/6340acert

Many systems are in place to assure that products produced by food manufacturers are safe. However, situations occur whereby products may either not conform to legislative requirements, or they create risks to consumers. These products must be 'recalled' from the market by the manufacturer. We discuss types of recalls and the need for traceability, introduce the components and process of putting together a recall plan, and test a plan through a mock recall.

Aimed at canning line staff, retort operators, supervisors, government inspectors and others involved in the thermal processing of low-acid foods and the evaluation of double seams on metal cans and closures on glass containers for canning. Topics include; microbiology of canning; thermal processing principles; government regulations; product preparation and container handling; basic retort operation; thermal processing systems (incl. still and agitating); records for product safety; cooling water treatment; evaluation of metal can double seams, glass container closures, and retort pouch seals. BCIT issues a statement of completion to each participant who successfully completes this workshop with a minimum final grade of 70%. http://www.bcit.ca/study/programs/6340acert

For anyone who processes and inspects retort pouches. This workshop uses lectures, demonstrations, and labs to cover retort pouch background, material characteristics, processing, evaluation procedures and inspection requirements, and defect identification. BCIT issues a statement of completion to each participant who successfully completes this workshop with a minimum final grade of 70%. http://www.bcit.ca/study/programs/6340acert

Aimed at quality assurance staff, pasteurizer operators, supervisors, government inspectors and others involved in the thermal processing of high acid foods. Microbiology of thermally processed foods, thermal processing principles, data collection and process evaluation are covered. BCIT issues a statement of completion to each participant who successfully completes this workshop with a minimum final grade of 70%.

Review of FOOD 1150 Dairy Processing (correspondence course). Includes additional material such as product safety, cleaning, sanitizing procedures, processing and pasteurization techniques. Successful completion of this course enables the dairy plant worker to apply for provincial licensing. BCIT issues a statement of completion to those who achieve a pass grade of 50%. Prerequisite: FOOD 1150. http://www.bcit.ca/study/programs/6340acert

The principles of pasteurization of liquid egg products for companies involved in egg processing operations. Topics include: microbiology and the egg, thermal processing principles, pasteurizer principles, pasteurizer controls, and cleaning and the pasteurizer. Emphasizes the fulfilment of CFIA requirements for producing safe liquid egg products. http://www.bcit.ca/study/programs/6340acert

Presents the principles involved in spray-drying to persons employed in spray-drying operations. Topics include food dehydration principles, spray-drier components, the psychrometric chart, spray-drying operations and safe product handling.

Learn the basics of sensory evaluation as a quality control and/or product development tool for the food industry. Topics include: selecting panelists, setting up testing facilities, designing basic experiments, detecting differences (e.g. the triangle and paired comparison tests), acceptance (preference) testing, and an introduction to descriptive analysis. Basic statistical analysis (t-test and analysis of variance) will be used to evaluate data using Microsoft Excel. Advanced methods such as principal component analysis will not be covered in this introductory course. A statement of completion is issued to those with a passing grade of 50%. Prerequisite: Although no previous training in sensory evaluation or statistics is required, you should be comfortable entering data into MS Excel spreadsheets. http://www.bcit.ca/study/programs/6340acert

Provides a practical introduction to common instrumental techniques used in the field of analytical chemistry. Techniques introduced include gas chromatography, high performance liquid chromatography, ion chromatography, gas chromatography-mass spectrometry, liquid chromatography-mass spectroscopy, infrared absorption spectroscopy, ultraviolet absorption spectroscopy, atomic absorption spectroscopy. Hands-on laboratory exercises will demonstrate the fundamental principles and some routine applications of these analytical techniques. Prerequisites: CHEM 3309 or an equivalent introductory organic chemistry course.

Covers the use of gas chromatographic techniques in chemical analysis. The course starts with a brief review of separation theory applied to gas chromatographic separations. Subsequent sections of the course cover topics related to more advanced aspects of gas chromatography. Topics include maintenance of gas chromatographs, logical troubleshooting steps in gas chromatography, optimizing gas chromatographic separations, headspace analysis and fast GC. Laboratory exercises provide practical training of the principles covered in the lectures. Prerequisite: CHEM 5000 or CHEM 4417 or CHEM 6609 or an equivalent introductory analytical chemistry course.

Covers the use of high performance liquid chromatographic techniques in chemical analysis. The course starts with a brief review of separation theory applied to liquid chromatographic separations. Subsequent sections of the course cover topics related to more advanced aspects of high performance liquid chromatography. Topics include maintenance of liquid chromatographs, optimizing high performance liquid chromatographic separations, preparative scale liquid chromatography and validation in liquid chromatography. Laboratory exercises provide practical training of the principles covered in the lectures. Prerequisite: CHEM 5000 or CHEM 4417 or CHEM 6609 or an equivalent introductory analytical chemistry course.

This course teaches the business writing skills needed to produce effective business and technical reports: inspection, trip, incident, and progress reports, proposals, feasibility studies, formal reports, oral reports, summaries and graphics. COMM 2202 (or COMM 2002) plus COMM 2203 (or COMM 2003) are equivalent to most full-time diploma level 2 COMM courses at BCIT. Prerequisite: Students must have one of the following: 1) a final grade of 70% or better in COMM 1103 or COMM 1106 or COMM 1120; or 2) a score of 70 or better in COMM 0015; or 3) a BCIT full-time diploma program level 1 or level 2 COMM course credit with a grade of 70% or better; or 4) an OFFICIAL transfer credit granted for BCIT level 1 or level 2 COMM course with a grade of 70% or better. For more information about how to apply for transfer credits, visit http://www.bcit.ca/admission/transfer/. If you have BCIT full-time diploma program COMM course credit, email cecomm@bcit.ca to apply for approval to register. IMPORTANT NOTE: If your final grade is less than 70% in level 1 COMM, please register in COMM 2003. COMM 2003 (equivalent to COMM 2203), with an additional half hour per week, offers a slower pace and more English language review.

This course examines the types and functions of microorganisms as applicable to the engineering field. Topics include; the basic characteristics of bacteria, nutrient cycles, oxidation and reduction, waste treatment, pollution and bioremediation. Case studies of applied microbiological projects will be reviewed including constructed wetlands, drinking-water distribution systems and pollution monitoring. Prerequisites: EENG 7712

This course provides an introduction to the principles of toxicology, as applied to environmental engineering. Course topics include a review of biological, organic and inorganic substances and their properties and behaviour in the environment; the biological responses of cells and animals to toxic substances; and the application of toxicology to risk assessment and the development of water-quality guidelines. Prerequisites: EENG 7712

A practical course for those responsible for safety and health in an organizational setting, including managers, supervisors, shop stewards, safety committee members, members of the labour relations or human resources department. Topics include: Workers' Compensation Act; rules and regulations, safety program elements; the role of the committee; claim and disability management; due diligence; and union/management cooperation; other ways and means of getting this important job done.

Covers the importance of customer service. In today's service-oriented economy, excellent service is more than a competitive edge, it is a survival skill. Customer relations is designed to have a broad application for people at all levels in business and industry who will deal directly with customers, both internal and external. Students will benefit from the strategies and practical hands-on approach of this course. Covers defining quality service; developing excellent customer relations skills; effective communication techniques; problem-solving; listening/questioning skills; developing excellent people skills.

Introduces legislation regulating hazardous materials used and transferred in the workplace and the environment. Fully explores workplace Hazardous Materials Information System (WHMIS) and Transportation of Dangerous Goods (TDG) requirements. Investigates lead abatement and asbestos management and control options for their workplace application. Prerequisites: OCHS 1000 and (OCHS 1100 or OCHS 2100)

Introduces quality assurance for the manufacturing industries. The course presents a general overview of quality management topics: establishing the desired product quality and reliability and the conditions necessary to achieve them; quality planning; standards for quality management problems; economic factors; quality assurance and production; inspection and test operations; total quality control concepts. Class activities include films, video, group discussions and in-class group exercises. No prerequisites.

Educates the student on the importance of managing operations across all industries by presenting the fundamentals in productivity improvement based on a systematic, scientific problem solving methods. Includes economic feasibility, recording techniques, assembly and analysis of data, critical examination, the development and selection of alternative solutions. Case materials explore applications to manufacturing, warehouse, office, materials management and general management. Students uncomfortable with basic algebra applications are encouraged to take OPMT 0199 prior to the course.

Includes quality assurance as it relates to marketing, engineering, purchasing and customer relation; QA support for marketing; the role of quality assurance during product development and design review; concepts of Taguchi methods; vendor quality assurance; rating systems and vendor certification; the relationship between Just-in-Time production and quality; quality auditing, legal aspects and product liability, human factors in quality control; and employee motivation and involvement. Prerequisites: OPMT 1106

Provides an in-depth study of the relationship between a company (customer) and its vendors, centering on vendor performance and its financial impact on the company's operations (i.e., nonconformance costs). The theory and processes involved in the measurement of vendor performance is covered together with the End Cost Analysis process for products and services. Upon completion of this course, the student will be capable of designing, implementing and maintaining a highly effective vendor quality management process in any organization. (Note: The measurement process detailed in the text Vendor Quality Management has been adopted by all major Canadian Telephone companies).

Introduces QC methods. The course will begin with basic descriptive statistics and some standard graphical tools such as histograms, Pareto charts and scatter diagrams. The concept of process capability and the use of common control charts. Procedures for inspection sampling plans.