Program Curriculum

Course Description

Building a Brand on Social Media – In this course you will look at various social media platforms and how they can be melded into your business to promote your brand. Along the way you will learn how to decide who your audience is, how to handle negative feedback as well as how to develop a complete social media plan.

Business Succession Planning: Developing & Maintaining a Succession Plan – This course will teach you how to develop and maintain a succession plan with the SUCCESS model, which includes developing a system, identifying resources, creating risk assessments, developing action plans, implementing those plans, and evaluating the results.

Canadian Human Rights & Diversity In The Workplace – The Canadian workplace is somewhere anyone regardless of ethnicity, religion or orientation should feel comfortable and this course will give you ways to celebrate diversity in the workplace and bring individuals together.

Communication for Small Business Owners – If you are new to the communications highway, this course will provide the foundation for future development. If your company has some communications expertise, this course will help you strengthen and polish your essential components.

Communication Strategies  – This course will teach you all about the various aspects of communication. You’ll learn about asking questions, probing for information, active listening, and body language. Supporting skills are also covered, such as self-esteem, building relationships with others, and assertiveness.

Customer Service Training: Critical Elements of Customer Service  – This course is all about the critical elements of customer service: a customer service focus that is defined within, and given life by, your organization. In order to be successful, this focus must be reinforced every day, measured, and improved upon.

Distribution & Warehouse Food Safety – This course provides guidelines on food safety procedures and responsibilities for workers in distribution systems and warehouse facilities. Allergen control, contamination, food security, traceability practices and individual roles are examined. The warehouse and distribution systems are often overlooked as the first line of defence in a manufacturing facility.

Diversity Training: Celebrating Diversity in the Workplace – In this course, you will learn what diversity means and what some of its related terms are. You’ll also consider how your world has changed and how stereotypes impact people. Then, you’ll learn how to use the four cornerstones of diversity and the STOP technique to encourage a diverse workplace. You will also learn how to manage for diversity and deal with discrimination issues.

Employee Accountability – Accountability in the workplace means that all employees are responsible for their actions, behaviors, performance, and decisions. It’s also linked to an increase in commitment to work and employee morale, which leads to greater sucess. In this course, you will learn about what accountability is,  and how to become more accountable to yourself and others.

Entrepreneurship 101 – In this course, you’ll learn the basics of entrepreneurship. You will learn how to find and evaluate business ideas, flesh out those ideas by developing value propositions and financial projections, consider your ownership options, prepare the appropriate documents (including a business plan, pitch deck, and white papers), and gather funding for your business. You’ll also learn the steps of developing, testing, marketing, and launching a product or service. To wrap things up, you’ll learn how to grow your business and become an entrepreneurial leader.

Food Processing, Safety & You – This course provides the food processing industry – more specifically, the production worker, with general knowledge related to food safety and incorporates elements of sanitation and hygiene.  It is designed to be informative and interactive so participants can learn about good industrial practices and how to prevent product contamination. This course provides the food processing industry – more specifically, the production worker, with general knowledge related to food safety and incorporates elements of sanitation and hygiene.

Food Safety Culture & You – This course discusses the importance of following food safety procedures and practices when working in Canadian food companies, as these are part of food safety culture. It outlines the role of governments and food companies in protecting the food supply and identifies how consumers can be negatively affected by improper practices. It covers the important role food workers have in following procedures and telling supervisors and coworkers of food safety problems.  Participants will learn the important role of food workers have in supporting their workplace food safety culture. By following food safety practices, food workers help their employer to protect the consumer, meet government regulations and address business needs.

Food Spoilage & Food Safety – This course describes the components of food safety, how food spoilage occurs, and how to prevent it. The course is designed to help new food workers understand their role and responsibilities in prevention and management of food spoilage and food safety. This knowledge is key to a successful career in the food industry. Knowing what causes food spoilage, when food is bad, how to prevent economic loss due to food spoilage and learning about employee’s role in keeping food safe is the most important skill to have when working with food.

Good Manufacturing Practices – This course will provide you with the knowledge and skills to understand how GMPs support the safe manufacturing of food and how to implement GMPs.

HAACP Fundamentals – This course provides foundation level understanding of what HACCP stands for, the importance of HACCP, how HACCP is applied in the workplace and the role of every worker in a food safety culture. You will review the causes of food contamination with emphasis on the prevention of biological contamination and identifies and explains the seven HACCP principles.

I AM FOOD introduces participants to the Canadian Food & Beverage Industry and the greatest strength of the industry, the people who work within it. The Canadian food industry is the largest manufacturing sector in Canada. With enormous natural resources from coast to coast. Participants embark on a journey of discovery of how important the food industry is to Canada and all Canadians.

Lock Out/ Tag Out – This course provides guideline for Lock out-Tag out (LOTO) or lock and tag. LOTO is a safety procedure which is used in industry and research settings to ensure that dangerous machines are properly shut off and not able to be started up again prior to the completion of maintenance , sanitation or servicing work.

Networking for Success – In this course, you will learn how to identify opportunities, create a positive first impression, develop a memorable intro, start conversations, shake hands well, handle business cards, manage sticky situations, follow up with others, and organize your network. You’ll also learn how to network in online spaces, such as LinkedIn, Twitter, and Facebook.

Sanitation Level I – This topic provides food processing industry workers with the basic knowledge related to cleaning and sanitation. It defines the terms used; introduces how to handle, prepare and store chemicals; describes briefly the cleaning and sanitizing steps; and highlights the importance of complying with regulations and policies.

Stress Management – This course will teach you some different ways to look at stress, ways to take care of yourself to reduce the stress that you feel, and coping techniques. You will also learn some time management and organizational tips to help you work smarter.

Time Management: Get Organized for Peak Performance – In this course, you will learn how to organize your workflow and office space, use your planner effectively, and delegate some of your work to other people.

The ABC’s of Supervising Others – This course will help you overcome many of the problems that you will encounter as a workplace leader. Topics include transitioning to a supervisory role, attitudes to cultivate, setting goals, personal productivity, communication skills, feedback techniques, conflict resolution, managing difficult conversations, and establishing credibility.

Workplace Essentials (Digital Technology Skills) – Digital technology involves using digital tools and software; applying security measures to protect the hardware, software and personal data; and understanding and using digital information.

  • Workplace skills training leads to working efficiently, being able to change and adapt, and being creative
  • Digital technology requires you to use other essential skills, such as problem solving, document use, numeracy and reading.
  • Critical thinking is very important when using digital technology and understanding digital information.

Workplace Essentials (Numeracy) – The purpose of this Numeracy course is to help frontline production workers gain the skills required to make sense of and apply basic mathematical concepts and information common to job responsibilities and tasks. By completing this course, participants will gain the basic knowledge of numeracy to solve basic mathematical equations, complete mathematical calculations in the correct order, understand and calculate fractions and percentages for workplace situations, calculate and convert common units of measurement, track production data, and calculate averages. The information learned will help participants solve mathematical problems in different workplace situations.

Workplace & Industrial Safety – The course reviews regulatory responsibilities for employees and employers, and the many proactive strategies employed to identify hazards, mitigate their impact and the associated Canadian federal and provincial regulatory requirements.