Registration in a part-time program is done on a course-by-course basis. Select available courses to your online shopping cart. If a course is not showing any upcoming start dates, please check back next term or contact the academic school to find out when it might be offered. For assistance, please contact Part-Time Studies at or 519-452-4444.

  • Overview

    Program Description


    This certificate program will provide students with the skills and abilities required to perform effectively in institutional food preparation settings, whether in hospital or long-term facilities. Students will proceed through the academic portion of the program to food preparation and service, nutrition and sanitary practices in the workplace. The program includes a mandatory field placement (80 hours) for individuals in a hospital or long-term care setting. This program meets Ministry of Long Term Care Act.Students are required to have a health form completed by their physician, First Aid and CPR certification and a negative police clearance.


  • Courses

    Program Requirements

    Level 1 Credits
    Take all of the following Mandatory Courses:
    COMM-1076 Customer Service & Communication Skills 2
    This course emphasizes the importance of effective customer service and communication skills with clients and coworkers within an Food Service organization. Students will learn methods to overcome common barriers in communication and with conflict in the workplace. This course focuses on developing personal styles of communication useful in the food service industry.
    FDMG-1005 Role of the Food Service Worker 2
    This course provides the student with an understanding of the Food Service Worker's role in the food service department within a facility. Emphasis is placed on responsibility, accountability and the importance of working with others as a team member. An overview of health care accreditation and the role of the food service worker will be examined.
    FDMG-1058 Food Preparation & Service 3
    This course discusses Food preparation and service procedures required for an efficient and effective food service operation. Students are introduced to the basic principles of menu planning, standardized recipes, purchasing and receiving procedures, food production systems, and food delivery systems.Note: final exam proctored
    NUTR-1007 Nutrition Throughout the Lifecycle 2
    This course provides an in depth review of nutritional needs for clients of all ages. Special emphasis will be placed on older individuals who live in long term care facilities and in the community.
    FDMG-1008 Special Diets 2
    This course discusses special diets in long term care facilities and hospitals Students will learn the importance and use of special diets and enteral and supplemental products in disease management.NOTE: final exam proctored
    FDMG-2003 Foodsafe 2
    This course teaches students how to identify the importance of sanitary practices in transportation, purchasing, receiving and storage of food. Emphasis is placed on reducing the incidence of foodborne disease outbreaks in high risk populations.
    WRKE-0001 Field Placement-Food Service Worker 2
    This course is designed for those students without experience in food service who wish to pursue a career in the food service industry. Students will work in an approved institutional setting under the supervision of a food service supervisor or dietitian. The Field Placement is mandatory for individuals who have less than 500 hours experience in an institutional setting or who otherwise have received no formal training on the job.
    Program Residency
    Students Must Complete a Minimum of 4 credits in this
    program at Fanshawe College to meet the Program Residency
    requirement and graduate from this program
  • More Information

    Learning Outcomes

    The graduate has reliably demonstrated the ability to

    1. Discuss the role and responsibilities of food service workers in commercial enterprises or health care facilities.
    2. Demonstrate knowledge of current legislation, standards and ethical issues in the food industry.
    3. Perform basic food preparation and food handling/production procedures, and integrating the principles of health and nutrition in food services management.
    4. Identify proper food storage, handling, causes of food contamination and methods of contaminant transmission.
    5. Demonstrate the proper use, sanitation and storage of equipment.
    6. Identify common causes of accidents in food preparation and methods to prevent them.
    7. Demonstrate and apply effective sanitation and safety skills and procedures in the workplace.
    8. Demonstrate and apply appropriate interpersonal communication skills both with clients and co-workers on an individual and group basis.
    9. Apply basic business skills, including budget planning and management; demonstrate facility in handling cash and credit transactions.