Food Service Worker
Credential: Recognition of Achievement
Work Integrated Learning: 1 Field Placement
Length: 1 Semester
Duration: 240 Hours
Effective: Fall 2019
This Program is designed to upgrade and enhance the knowledge and skill levels of Food Service Workers currently employed by Health Care Facilities. The curriculum focuses on the role of the Food Service Worker and the importance of issues such as safety, sanitation and nutrition.
The following certifications and competencies are included in the current courses of this program:
- Service Excellence
- Workplace Hazardous Materials Information System (WHMIS)
- Emergency First Aid and Heart Saver C.P.R.
- National Food Safety Training Program (NFSTP)
Graduates may work in long term care facilities, hospitals, health care institutions, schedule 1 facilities, group homes, retirement homes, meals-on-wheels suppliers, school cafeterias, daycare centres for children and the elderly, day nurseries, corrections institutions and camps.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- apply self-management, leadership and interpersonal skills to enhance performance as an employee and team member;
- use writing and speaking skills to communicate ideas clearly and completely in a professional manner (verbal, non-verbal and effective listening);
- utilize keen observation and good judgement skills in every day as well as emergency situations;
- define and support a healthy, safe, well-maintained kitchen environment;
- define and support the service of food and beverage products that are free from harmful bacteria or contaminants;
- practice a high degree of customer satisfaction in a professional and sensitive manner by recognizing the need for an adaptive approach to customer preferences and directions;
- apply fundamental nutritional principles to all aspects of food production to maximize nutrient retention and food appeal;
- produce and serve both food and beverage in a competent manner promoting good food and nutrition practices, and mealtime independence;
- apply knowledge of kitchen management techniques.
In order to reinforce skills and theory, students will have a field training requirement.
The field training component is 60 hours of practical experience.
Those who are currently employed in the food service department of a health care or long term care facility can apply with supporting documentation, for Prior learning Assessment and Recognition (PLAR). Applicants must complete a Request for Assessment of Prior Learning form and pay the non-refundable fee.
- Applicants require good communication skills and should have Grade 10 level English (C).
6 Program Courses
1 Field Placement
Students must successfully complete all required courses as noted below. Further details, if applicable, are noted under "Additional Information" above.
|FSWR 0008||Food Service Module A: Role of the Food Service Worker||30|
|FSWR 0009||Module B: Nutrition Care||30|
|FSWR 0010||Module C: Food Safety and Workplace Safety||30|
|FSWR 0011||Module D: Food Theory||18|
|FSWR 0012||Module E: Food Preparation||42|
|FSWR 0013||Module F: Food Service Management Functions||30|
|FSWR 0014||Module G: Field Training||60|
Students registered in part-time studies programs must maintain continuous registration in order to complete the program according to the curriculum in place at the time they were admitted. Students who do not remain continuously registered must be readmitted to the program and follow the new curriculum.
Information contained in College documents respecting programs is correct at the time of publication. Academic content of programs and courses is revised on an ongoing basis to ensure relevance to changing educational objectives and employment market needs. The college reserves the right to add or delete programs, options, courses, timetables or campus locations subject to sufficient enrolment, and the availability of courses.