The BCIT Food Technology Diploma program trains students in the basics of food technology, including food processing, quality control, food testing, and analysis. Graduate with all the practical skills you need to start your career.
At BCIT, we believe in real life experience. In this program, you get to interact first-hand with industry sponsors who mentor and support students in getting relevant food technology skills.
Find out more about BCIT’s Food Technology diploma by visiting Program Details.
This program is for individuals who:
Sound like you? See Program Entry for details on what you need and how to apply.
BCIT grads are set up to enter a career in food technology the moment they graduate. They can also keep studying to further advance their career. See Graduating and Jobs to find out about the possibilities.
Open to applications beginning November 1st (or next business day).
Applicants must meet all entrance requirements and will be accepted on a first qualified basis as long as space remains.
BCIT accepts only complete applications. In order to apply:
You can check the status of your application online at any time using the Student Information System.
September each year.
The Technology Entry (TE) program is a full-time, day school program which provides academic upgrading to students wishing to enroll in Computing, Engineering, Electronic, and Health Sciences programs at BCIT.
The TE program provides courses in chemistry, communication, mathematics, and physics that meet program prerequisites for selected programs at BCIT. The TE program also includes an introductory course in computer applications and a learning skills course. The program is supportive to those who require English-language training.
Within two business days of submitting your completed application, BCIT will send a message to your personal and myBCIT e-mail addresses. All correspondence regarding your application will be posted to your online myCommunication account at my.bcit.ca. We'll send you an e-mail when a new message is posted. It's important to watch for these e-mails or regularly check your account online.
You can expect to receive communication concerning the status of your application within four weeks.
If you have previously completed part of this program at BCIT and wish to re-enter the program at an advanced level, you can apply for re-admission.
Submit the Course-by-Course Self-Assessment Form [PDF] with your application.
Applications are accepted throughout the year.
Ready to submit your application? Apply now.
If you are new to the program but have completed an equivalent part of it at BCIT or elsewhere and want to apply to an advanced level, you can apply for direct entry.
BCIT accepts complete applications starting:
*or next business day
Submit the following with your online application:
*Applicants who completed post-secondary studies outside of Canada, United States, United Kingdom, Australia or New Zealand will require a comprehensive evaluation of their credentials by the International Credential Evaluation Service (ICES). Credential evaluation reports from other Canadian services may be considered. These reports must include course-by-course evaluations and GPA calculations.
Ready to submit your application? Apply now.
When should I apply?
It is recommended that you apply when you have met all of the entrance requirements. If you are currently registered in a course(s), please indicate this on the self-assessment form.
What if I don’t receive credit for all courses in the preceding term?
The program may suggest BCIT part-time studies courses that need to be completed prior to term start. In some circumstances, the program may identify courses that can be taken concurrently. Most students are required to make up one or more courses.
Can I appeal the assessment of equivalency?
You may appeal in writing. Be prepared to supply addition information or clarification to your original submission. You have 10 days to accept or appeal (in writing) the ‘Second Assessment’ that you receive by email.
What will happen if I cannot complete all required courses before the term starts?
All courses must be completed prior to term start unless the program has identified a course that can be taken concurrently or that can be deferred until a later term.
When will I be accepted?
Once your application has been assessed and has been approved for direct entry, a seat must become available in the program you have selected. The Admissions department must wait until the current students obtain their final grades in either December or May to determine how many seats will become available for direct entry applicants.
What do I do if I have already completed a level 2 or 3 course?
If you have already completed a course either at another institution or through part-time studies at BCIT, you must apply for course credit/exemption as soon as you have been accepted to the program. You should attend classes until you receive formal written notice that you have been granted course credit. Please note that this will not reduce your tuition fees.
When will I get my timetable?
Print your timetable one day prior to class start by logging into my.bcit.ca and going to Student Self-Service. You must be registered in your courses in order to access this feature.
When can I buy my books?
It is recommended that you wait until the first week of classes before buying textbooks. Your instructors will tell you which books to buy.
Please see the Fees, Payments and Refunds section of the website for information on full-time tuition fees.
Level 1: $1,124; Level 2: $741; Level 3: $735; Level 4: $511
(general estimated cost, subject to change)
Financial assistance may be available for this program. For more information, please contact Student Financial Aid and Awards.
|Level 1 (15 weeks)||Credits|
Trains in the basic microbiological procedures employed in a laboratory, including the use and care of the microscope; staining methods, aseptic techniques; culturing; and methods of identifying and enumerating important microorganisms.
Chemistry 1 for Food Technology
Introduces basic inorganic chemistry. Topics include chemical bonding, stoichiometry, formula writing, solution preparation, oxidation and reduction, acid-base theory, titration calculations and buffer solutions. Laboratory exercises consist of qualitative and quantitative analysis. Good laboratory techniques including WHMIS are emphasised.
Communication 1 for Food Technology
This introductory communication course is designed to give you basic listening, writing, and speaking skills, which are required for effective professional communication in the food industry and related fields. You will learn how to communicate well with industry personnel, your peers, and your instructors. The course will cover planning, organizing, and presenting information orally and in writing. Specific assignments will include memos, emails, a team report and an informative presentation for a food technology audience.
A study of principles underlying living phenomena including the organizational attributes of living matter. Topics build upon fundamentals of chemistry and include: the chemistry of life (structure and function of macromolecules, metabolism); the cell (components, membrane structure and function, respiration, photosynthesis, division); plant structure and growth; and animal structure and growth.
Introduction to Food Technology
This course introduces the field of food science and technology. The BC food industry will be described; basic aspects of food safety will be explained; nutritive and regulatory aspects of food will be discussed.
Technical Mathematics for Food Technology
Covers exponential/logarithmic theory, transformations and variation, common and natural logarithms, logarithmic/ semi logarithmic graphs: straight line equation curve fitting. Delta-process, the derivative, differentiation rules, curve sketching, applied maxima/minima, the differential antiderivatives, indefinite integral, definite integral area under the curve and other applications of the definite integral. Introduction to microcomputers using MS Excel.
Physics for Food Technology 1
Introduces a wide variety of physical principles emphasising the applications of physics which are relevant to Food Technology. Develops skills in handling equipment, and the recording and reporting of data and results. Topics include kinematics, dynamics, work, energy, and circular motion.
|Level 2 (20 weeks)||Credits|
Chemistry 2 for Food Technology
An introductory organic chemistry course with specific topics related to food technology. Major topics include hydrocarbons, alcohols, phenols, organohalogen compounds, amines, aldehydes, ketones, carboxylic acids, stereochemistry, carbohydrates, lipids, amino acids, and proteins. Laboratory exercises consist of quantitative and qualitative analyses, separation of organic compounds, and isolation and identification of natural products. Prerequisites: CHEM 1103
Communication 2 for Food Technology
Students are introduced to Standard Operating Procedure format and to the process of reviewing literature on a Food topic. This course expands the scope, complexity, and format of communication skills learned in first term. The course will cover compiling a professional career package (resume, application letter, and answers to typical job interview questions), writing reports in the workplace, and giving oral presentations. You will continue to develop your ability to work effectively as a member of a team: solving workplace problems, resolving conflicts, and running and taking part in meetings. Prerequisites: COMM 1144
Food Processing 1
Introduces the principles and processes of canning, freezing, dehydrating and fermentation of foods; the use of salt, sugar and additives to preserve food; and the importance of food packaging. Preserves experimental portions of food by various methods during lab periods. Prerequisites: BIOT 1020 and FOOD 1095
Presents the application of microbiology to food manufacturing; the isolation of micro-organisms significant to food processing; maintaining high microbiological standards in processed foods; spoilage control; assessing microbiological test results and report writing to management. Prerequisites: BIOT 1020
Statistics for Food Technology
The course covers the organization and graphical representation of data, frequency distributions, measures of central tendency, variation, and other measures; probability theory and laws, random variables, discrete and continuous probability distributions; sampling, estimation and hypothesis testing with both large and small samples; application to population means, proportions, difference of population means, paired differences; method of least squares, linear regression and correlation, goodness- of-fit tests and a brief introduction to analysis of variance. Prerequisites: MATH 1441
Physics for Food Technology 2
Continues from PHYS 1145 with an emphasis on relevant physics principles and their applications. It reinforces and extends skills acquired in PHYS 1145. Topics include fluids, temperature, heat, thermodynamics, electricity and magnetism, and light. Labs emphasise measurement, data analysis, experimental techniques and report writing. Prerequisites: PHYS 1145
|Level 3 (15 weeks)||Credits|
Instrumental Analytical Methods
Covers instrumentation used for chemical analysis. The theory, construction, application and operation of instrumentation is discussed. Instruments include spectrophotometry (visible, ultra violet, near infrared and infrared, emission, absorption), flame photometry, chromatography (gas, liquid, high pressure liquid) and mass spectrometry. Laboratory exercises involve use of these instruments. Prerequisites: CHEM 2203
Food Processing 2
Presents the study of food manufacturing processes in the fish, meat, fruit and vegetable, cereal, dairy, beverage and confectionery industries. Emphasizes principles and techniques of proper handling and preservation of products in these industries. Discusses the use of ingredients such as sweeteners, flavourings, colouring and preservatives. Prerequisites: FOOD 2010
Quality Control 1
Responsibilities and organization of a quality control department will be discussed. A description of regulatory agencies and their function in the food industry will be covered. Government regulations and industry standards will be utilized to assess specific food products. Statistical process control and sampling will be introduced. Objective measurement of food colour will be performed. Prerequisites: FOOD 1095 and MATH 2441
Food Analysis 1
This introductory course, designed for second year Food Technology students, will cover theoretical and practical aspects of: laboratory safety; sampling; proximate analysis; pH and titratable acidity; and the characterization of carbohydrate and nitrogenous components. Basic statistical methods will be applied to evaluate data, so it is recommended that the student be enrolled in Math 3441 at the same time as this course. Prerequisites: CHEM 2203 and MATH 2441
Food Safety and Sanitation
Stresses the good manufacturing practices, personal hygiene, and HACCP systems relating to the sanitation of food plants. Studies properties of appropriate cleaners and sanitizers together with the proper use of equipment for cleaning. Discusses sanitary and safety design of food processing plants and equipment as well as appropriate waste management. Prerequisite: Completion of Level 2.
This course examines the components of the research process. Under the guidance of faculty advisors and an industry sponsor, students choose a research topic in food technology, and begin to develop a detailed research proposal for the project to be conducted in Food 4395 (Directed Studies for Food Technology (Practicum)). Prerequisites: Completion of Levels 1 and 2 in Food Technology Diploma program.
Advanced Statistical Methods/Computer Skills For Food Technology
This course builds on the basic microcomputer skills developed in MATH 1441 and the comprehensive coverage of basic statistical inference methods presented in MATH 2441 to familiarize the student with more sophisticated applications of spreadsheet programs to more sophisticated methods of statistical analysis. The course includes an introduction to experimental design issues, one-way analysis of variance, multiple regression, factorial analysis, by implementing the computations in a spreadsheet from scratch, and using various built-in tools. Emphasis is given to interpretation of results. Prerequisites: MATH 2441
Operations Management 1
This course will give students a basic understanding of how operations management is applied in modern food manufacturing and service industries to improve operational performance. The student will do field studies in the food industry to evaluate how an existing company defines, plans, measure and manages productivity and other key performance indicators.
|Level 4 (20 weeks)||Credits|
Management for Food Technology*
Introduces the basic concepts of the management process required to bring a food product from recipe to market. Topics covered include: organizational structure, financing, marketing (including promotion and sales), manufacturing, staffing, and planning. It creates opportunities for the student to develop analytical, problem solving, teamwork, and communications skills necessary for an entrepreneur in food processing.
Communication 3 for Food Technology
This course expands the scope, complexity, and format of communication skills learned in previous courses. Students will practice oral presentation skills, and work on a variety of home and in-class assignments (including literature review) that will lead to the production of a substantial formal report. COMM 3444 is closely integrated with FOOD 4395--Directed Studies in Food Technology. Students should be enrolled in both courses at the same time to help them achieve success in their industry project. Prerequisites: COMM 2244
Process Instrumentation (Food Tech)*
This is an orientation course for the food processing technology, covering the principles and practices of automatic control systems. The student will learn the terminology and symbology necessary to communicate with engineers and technologists specializing in this field. Operation and application of common measurement systems for pressure, flow, and temperature are described. Prerequisites: PHYS 2145
HACCP: Developing a HACCP Plan
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
Food Processing 3
Continues the study of food manufacturing processes in the fish, meat, fruit and vegetable, cereal, dairy, beverage and confectionery industries. Emphasizes principles and techniques of proper handling and preservation of products in these industries. Discusses the use of ingredients such as sweeteners, flavourings, colouring and preservatives. Prerequisites: FOOD 3010
Process Systems for Food Technology
Presents the acquisition and handling of materials for food processing. Studies operations used in food processing systems such as heat transfer and product separation. Discusses dehydration, packaging, and fluid and solids handling systems used in food processing plants Prerequisites: PHYS 2145
Quality Control 2
This course introduces approaches to new product development with respect to experimental design. Theoretical and practical aspects of sensory evaluation of foods are covered, including facility design, selection of taste panellists, statistical analysis and interpretation of data. Experimental methods for measuring viscosity and texture of foods are discussed. Prerequisites: FOOD 3035 and MATH 3441
Food Analysis 2*
Introduces the chemistry and practical laboratory analysis of lipids and vitamins. Addresses methods for the determination of food additives and contaminants, and the characterization of food processing wastewater. Prerequisites: CHEM 3311 and FOOD 3040
Product Development 1*
This course introduces the basic process of product development. Students will work in teams to develop a new food product. Techniques learned in other food technology courses will be utilized, including sensory testing and basic physical tests. Target markets, product costing, packaging, and scaling up of formulations will be introduced. Basic labelling requirements, regulated nutrient content claims, and food safety will be reviewed. Students should be currently enrolled in Food 4030 and Food 1189, or have taken these courses previously. Prerequisites: FOOD 3035 and FOOD 3040 and MATH 3441
Directed Studies for Food Technology (Practicum)
Food Technology students in the final term of the program will work on an appropriate industry-related project. With direction from the industry sponsor and supervision from a faculty advisor, the student will conduct a literature review, develop detailed methodology, write progress reports, and communicate results in a final oral presentation and written technical report. The course will allow students to apply knowledge gained from other courses, and to establish links with members of the food industry. Prerequisites: Completion of Levels 1, 2 and 3 in Food Technology Diploma program. Food 4395 is closely integrated with COMM 3444 - Communication 3 for Food Technology. Students should be enrolled in both courses at the same time.
|* denotes a half-term course|
Do you have credits from another BC/Yukon post-secondary school? Do you want to know if they transfer to courses here at BCIT? Check out BCIT's Transfer Equivalency Database to find out.
Two years, full-time
3700 Willingdon Avenue
Food Technology graduates wishing to further their Food Technology education to obtain a Bachelor of Science in Food Technology and Operations Management receive two years of credit toward the B.Sc. Graduates can continue to develop their careers in the food industry or pursue graduate studies at another institution leading to M.Sc., PhD or MBA.
Food Technology graduates wishing to obtain a Bachelor of Technology may receive two years of credit toward the BCIT Environmental Health (Public Health Inspection) program, leading toward a career in public/environmental health services. Graduates wanting a degree in food science from the University of British Columbia (UBC) are assessed on an individual basis by UBC.
Most of our grads get work within two months of graduating. From big industry to mom and pop businesses, BCIT grads are working to support safe food production. With applied work experience in the field, you will have the skills employers are looking for.
Diploma grads can receive two years’ worth of credits toward BCIT's Food Technology and Operations Management Bachelor of Science. This program is for graduates looking for leadership and decision-making roles in the food industry.
Grads can also choose to apply to other bachelor's degree programs in a variety of fields including environmental health.
The BCIT student outcomes reports present summary findings from the annual survey of former students administered by BC Stats one to two years after graduation. These reports combine the last three years of available results for the 2016-2018 BCIT Outcomes Surveys of 2015-2017 graduates and for Degree 2014-2016 graduates. The reports are organized into three-page summaries containing information on graduates' labour market experiences and opinions regarding their education. More detailed information can be accessed at the BC Student Outcomes website.
To view these results, you may need to have the Adobe Acrobat Reader installed in your Web browser.
Carol Friedrich-Fong, Ph.D
Acting Program Head
Anne McCannel, MSc, CFS
Ken Keilbart, Dipl
Technical Staff Dipl III
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