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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 the 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.
|Customer Service & Communication SkillsCOMM-1076||2||Yes||Yes||Yes|
|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.|
|Role of the Food Service WorkerFDMG-1005||2||Yes||Yes||Yes|
|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.|
|Food Preparation & ServiceFDMG-1058||3||Yes||Yes||Yes|
|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|
|Special Diets in Health CareNUTR-3009||3||No||No||No|
|Special Diets in Healthcare has been designed for the Food Service Worker and their role in the Nutrition care process for residents of Long Term Care. This course looks at the dietary interventions and nutritional needs of residents. Topics such as, nutrition in aging, disease states, theraputic diets, texture and fluid modifications, hydration, food allergies and intolerances, nutrition supplementation, nourishments and dining atmosphere will be covered.|
|Sanitation & Safety in FSWSANI-3001||3||No||No||No|
|This course covers essential skills required to handle food and equipment in a safe manner that prevents contamination and food borne illness. Topics covered include: Personal Hygiene, Factors of Foodborne Illness, Safe Food Handling Techniques, Legislation including Occupational Health and Safety including infection controls, Hazard Awareness, Safe Work Habits, Fire Hazards, and WHMIS (GHS).|
|Field Placement Food Service WorkerWRKE-0001||2||Yes||Yes||Yes|
|Students who have completed all of the courses within the Food Service Worker Certificate, will complete this 80 hour placement course, the schedule for placement is determined by the placement agency, and normally students complete this within a two-week period. Field placements are designed to help students build bridges between academic knowledge, theoretical discussions, and actual work situations. They give students an opportunity to learn through experience to bring all their theoretical knowledge into practical application within the following work placement settings; Long Term Care Facilities, Hospital Kitchens or in Retirement Homes. For those students who are already working 500 or more hours, within one of these three work place settings can complete a prior learning assessment to challenge this placement through a portfolio. Students will be required to meet the pre-clinical placement requirements, including; first aid and CPR, health form completed by a physician (+ two-step TB test), N95 Mask Fit testing, and a Police Vulnerable Sector Screen.|
|Nutrition for Food Service WorkerNUTR-1024||3||No||No||No|
|This introductory course is a pre-requisite for the Nutrition in Healthcare Course. Students will be given an overview of nutrition needs and factors affecting intake throughout the life cycle, with emphasis on the older adults and the frail elderly. Upon completion of the course students will be able to identify factors that affect food intake; describe social aspects of meals; understand Canada's Food Guide Healthy Food Choices and apply it to basic nutrition principles.|
The graduate has reliably demonstrated the ability to:
- Discuss the role and responsibilities of food service workers in commercial enterprises or health care facilities.
- Demonstrate knowledge of current legislation, standards and ethical issues in the food industry.
- Perform basic food preparation and food handling/production procedures, and integrating the principles of health and nutrition in food services management.
- Identify proper food storage, handling, causes of food contamination and methods of contaminant transmission.
- Demonstrate the proper use, sanitation and storage of equipment.
- Identify common causes of accidents in food preparation and methods to prevent them.
- Demonstrate and apply effective sanitation and safety skills and procedures in the workplace.
- Demonstrate and apply appropriate interpersonal communication skills both with clients and co-workers on an individual and group basis.
- Apply basic business skills, including budget planning and management; demonstrate facility in handling cash and credit transactions.
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