Academic Calendar - Fisheries and Marine Institute - Memorial ...

COURSE DESCRIPTIONS
Duration - 13 weeks
Lectures - 3 hours per week = 39 hours total
Laboratories - 3 hours once per week = 39 hours total
FDTE 4104 (Food-Borne Diseases/Toxicology)
This course is designed to provide the student with the
knowledge of the biological and chemical agents associated with
foods and their effect on human health.
Introduction; Chemical Toxicants in Food: an Overview; Naturally
Occurring Toxicants; Unnatural Chemical Agents: Accidental;
Unnatural Chemical Agents: Additives; Nutritional Biohazards;
Food Irradiation; Food Processing, Nutritional Quality and Safety;
Biological Agents
Lectures - 39 hours total
Laboratories - 39 hours total
FDTE 4105 (Food Safety & Sanitation)
This course is designed to provide students with an detailed
information concerning sanitation and good hygiene practices.
The course will enable students to set policies and design costeffective
programs.
Introduction; Regulations and Buyer Drive Programs Affecting
Food Sanitation; Microbiology; The Control of Microorganisms;
Cleaning and Sanitization Practices; Pest Control; Industry
Specific Sanitation Considerations; Elements of an Effective
Sanitation Program; Facility Design, Maintenance and
Construction
Duration (DU) - 13 weeks
Lectures (LC) - 2 hours per week = 26 total hours
Laboratories (LH) - 2 hours once per week = 26 total hours
FDTE 4110 (Introduction to Water and
Wastewater Treatment)
This course is designed as an introduction to water and
wastewater treatment systems to provide a foundation for further
study in the subject.
Water Process Treatment Train; Wastewater Process Treatment
Train
Duration - 7 weeks
Lectures - 2 hours/week
FDTE 4111 (Food Processing)
This introductory course is designed to provide students with
a basic understanding of food processing. The course covers
the history of food processing and provides an overview of
processing in the meat, poultry and egg, dairy, seafood, grains,
and fruits and vegetables sectors of the food industry. It also
covers food preservation methods and packaging considerations,
two vital and integral components relevant to all sectors of the
food processing industry.
History of Food; Meat Processing; Poultry and Egg Production/
Processing; Dairy Processing; Seafood Processing; Cereals,
Grains and Starches; Fruits and Vegetables; Food Preservation
Methods; Packaging
Prerequsites - None
Duration - 13 weeks
Lectures - 4 hours per week = 52 total hours
Laboratories - 2 hours once every 3 weeks (during weeks 3, 6
and 9 in the schedule) = 6 total hours
FDTE 4203 (Water and Wastewater Processing 1)
This course is designed to enhance the student’s understanding
of the technical skills required for water and wastewater
treatment processes. It will focus on system analysis and trouble
shooting.
Basic Fluid Mechanics; Water Treatment Operations; Wastewater
Treatment Operations; Water Stabilization
Prerequisite - FDTE 4110 (Introduction to Water and Wastewater
Treatment)
Lectures - 39 hours
Laboratories - 26 hours
FDTE 4204 (Water and Wastewater Processing II)
This course is designed to provide students with an
understanding of water and wastewater systems operation and
maintenance emphasizing trouble shooting, efficiency, liability
and safety.
Instrumentation and Controls Systems for Water and Wastewater
Systems; Water Distribution System Operation and Maintenance;
Water Treatment Plant Operation and Maintenance; Wastewater
Collection System Operation and Maintenance; Wastewater
Treatment Plant Operation and Maintenance; Septic Tanks and
Associated Pumps; Safety; Administration and Record Keeping
Prerequisite - FDTE 4203 (Water and Wastewater Processing I)
Lectures - 40 Hours (8 hours per week for 5 weeks)
Laboratories - 24 Hours (6 hours per week for 4 weeks)
FIRE 0011 (Firefighter 1)
This introductory level course is designed to provide the student
with the theoretical and practical training to function as an integral
member of a firefighting team. It meets and/or exceeds National
Fire Protection Association (NFPA) 1001Professional Standards.
Firefighter Orientation; Firefighter Safety and Health; Fire
Behaviour; Building Construction; Firefighter Personal
Protective Equipment; Portable Fire Extinguishers; Ropes
and Knots; Rescue and Extrication; Forcible Entry; Ground
Ladders; Ventilation; Water Supply; Fire Hose; Fire Streams;
Fire Control; Fire Detection, Alarm and Suppression Systems;
Loss Control; Protecting Fire Scene Evidence; Fire Department
Communications
Prerequisites - High School Graduation; SFTY 1126M (Standard
First Aid and Level C-CPR and AED); Marine Institute approved
medical clearance
Duration - 25 days
Lectures - 10 days
Practical Exercises - 15 days
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