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 all full-time diploma program level 1 COMM courses at BCIT. NOTE: 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 requirements. Students scoring below "C+" in English 12 should take COMM 1106 instead of COMM 1103. Students who wish to confirm their English level are strongly advised to take COMM 0015. Prerequisite: Students must have one of the following: 1) English 12 "C+" or equivalent (refer to http://www.bcit.ca/admission/upgrading/categoryb.shtml); or 2) COMM 0015 score of 70 or better.

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

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 .

Based on the seven HACCP Principles, you are taken step-by-step through the development of a HACCP Plan by engaging in a group case study. Four preliminary steps to HACCP, including developing a product description and process flow diagram will be examined. A risk-based approach is used to conduct the Hazard Analysis (HA), and in Critical Control Point (CCP) Determination, a combined FSEP-FAO CCP Decision Tree is employed. Critical Limits, Monitoring, Corrective Actions, and Verification are explored through the development of Standard Operating Procedures. Implementation and maintenance of HACCP Programs are also addressed. The course information is applicable internationally to both seafood and agri-food sectors. BCIT issues a statement of completion to those who achieve a pass grade of 70%. http://www.bcit.ca/study/programs/6340acert . Prerequisites: FOOD 1179

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 the course: internet access; operating system Windows XP, Vista, Windows 7, Mac OS X or Mac OS X v10.7 (Lion); video minimum resolution of 1024 x 600; internet speed of 56K or greater; JavaScript enabled; cookies enabled. http://www.bcit.ca/study/programs/6340acert

Internal Auditing is an essential tool for HACCP Program verification. Participants prepare and practice using an Audit Checklist by role-playing in a CCP operation audit interview scenario. Effective communication skills and questioning techniques are emphasized throughout the course. Audit finding and report writing is addressed in detail; non-conformities are discussed in a risk-based context. Targeted HACCP Program verification audit strategies are explored. Course content is based on ISO 19011:2011 Guidelines for Auditing Management Systems and is applicable to GFSI Recognized Standards. BCIT issues a statement of completion to participants who achieve a pass grade of 70%. http://www.bcit.ca/study/programs/6340acert Prerequisites: FOOD 1179 and FOOD 1189

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

Introduces the technical aspects of dairy processing, and is the first component of required training for the Dairy Plant Worker License issued by the BC Centre for Disease Control. Topics include dairy chemistry and microbiology, on-farm production, raw milk receiving, fluid milk processing, cultured product manufacture, and sanitation. Principles of both vat and HTST pasteurization are examined. Responsibilities of dairy plant personnel in Hazard Analysis Critical Control Point (HACCP) plans, and the BC Milk Industry Act and Standards Regulation are highlighted throughout the course. Online course materials and quizzes facilitate student learning. The pass grade is 60%.

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.

Most risks in the manufacture of NHPs are associated with ingredients rather than the finished product. While we can try and stay ahead by developing laboratory methods to test ingredients, the tests are best used as part of a larger program of supplier and ingredient qualification (SQA). A system for assessing risks with both supplier and input is needed. These assessments will be used to establish appropriate monitoring systems, and the methods and tools for documenting them. Incoming materials and their suppliers are prioritized by combining food safety and quality with business concerns (price, volume, service and delivery) - integrating an SQA program with your business model. BCIT issues a statement of completion to each participant who successfully completes this workshop with a pass grade of 70%. Website: www.bcit.ca/study/programs/6340acert Prerequisite: Must have experience and knowledge of Good Manufacturing Practices.

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%.

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

Building on the basic principles of dairy processing learned in FOOD 1151, this course furthers our understanding of pasteurization techniques and fail-safe design, and examines fluid milk, cheese, and other dairy product processes in detail. Equipment design and inspection, employee training, sanitation, and environmental monitoring are addressed (in a HACCP context) as a means of achieving product safety. Students are engaged in a variety of interactive lessons, laboratory exercises, demonstrations, and case study activities. A statement of completion is issued to those with a passing grade of 60%, and it allows one to apply for the provincial dairy plant worker licence ($20 fee). http://www.bcit.ca/study/programs/6340acert Prerequisites: FOOD 1151

For a HACCP plan to be fully implemented, it is important to determine the risks associated with incoming materials. A program designed to control and manage these risks is the Supplier Quality Assurance (SQA) program. Learn to prioritize incoming materials and their suppliers that combine food safety and quality with important business concerns, including price, volume, service and delivery. Develop a basic SQA program, an integral component of one of the HACCP Prerequisite Programs - Transportation, Receiving & Storage. Set up a system for evaluating new suppliers, and assessing risks associated with both the supplier and input. Establish appropriate monitoring systems, and methods and tools for documenting the system. Understand how to integrate an SQA program with your business model. BCIT issues a statement of completion to those who achieve a pass grade of 70%.

Learn to implement and value an active environmental monitoring plan to achieve product safety and confidence. Building on the basic principles of HACCP, microbiology, and processing found in FOOD 1179, environmental monitoring plans, and current and past practices are examined in detail, including bacterial enumeration, data trending and recording, good manufacturing practices (GMPs), and sanitation. Workshop format allows participants to engage in a variety of interactive lessons, lab exercises, demonstrations, and case study activities. BCIT issues a statement of completion to those who achieve a pass grade of 70%. Prerequisite: FOOD 1179 HACCP: Prerequisite Programs or certified Public Health Inspector (EHO).

If you are part of developing, implementing, or verifying a HACCP Plan in a food processing plant, this course will help you develop the Standard Operating Procedures (SOPs) and Work Instructions (WI) that are critical to ensuring HACCP Programs operate effectively. Class time is primarily spent working through group exercises that lead students through the full process of developing SOPs including developing the SOP framework, writing procedures and work instructions through to implementation and maintenance of the program. The material has been developed to meet the requirements of a business management system such as ISO 9001:2008. The course is applicable internationally, and to both seafood and agri-food sectors. BCIT issues a statement of completion to each participant who successfully completes this workshop with a pass grade of 70%. Website: http://www.bcit.ca/study/programs/6340acert Prerequisites: FOOD 1179

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: 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 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 6609 or an equivalent introductory analytical chemistry course.

This communication 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. NOTE: Students scoring below "C+" in level 1 COMM are required to take COMM 2003 instead of COMM 2203. To make up for a full-time diploma program level 2 COMM course, students must take both COMM 2202 (or COMM 2002) and COMM 2203 (or COMM 2003). If you have BCIT full-time diploma program level 1 COMM course credit, email cecomm@bcit.ca to apply for approval to register. Prerequisite: Students must have one of the following: 1) a final grade of 70% or better in BCIT level 1 COMM (ie: COMM 1100 or COMM 1103 or COMM 1106 or COMM 1120; or 2) a score of 70 or better in COMM 0015; or 3) an OFFICIAL transfer credit granted for BCIT level 1 or level 2 COMM course with a final grade of 70% or better (refer to http://www.bcit.ca/admission/transfer/).

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.