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Food Service Worker Training

Recognition of Achievement

More Information



Overview

This training has been designed to upgrade and enhance the skills of employed food service workers as well as provide training for those seeking employment in the food services industry. Courses cover essential skills in food preparation, safe food handling techniques, and preparing meals for patients and customers in hospitals, nursing homes cafeterias, and restaurants. It has been developed in cooperation with dieticians and food service supervisors.

Entry Requirements

  • Ontario Secondary Diploma at the advanced or general level, or its equivalent, or mature student status;
  • Grade 12 English or its equivalent is recommended

Filter Classes: In Class     Online     Correspondence     Hybrid     Availability   


Courses

The following courses are offered online.

FSW100
Role of the Food Service Worker
Availability
 

This course focuses on the food service workers' role in various food service systems in a health care environment. These systems include food service department organization, food production and delivery systems, food ordering and receiving systems, cost controls, quality improvement and computerization.




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FSW101
Sanitation & Safety
Availability
 

This course focuses on preventing food-borne illness within the health care institution. Topics covered include personal hygiene, factors of food-borne illness, safe food handling techniques, legislation, hazard awareness, safe work habits, fire hazards, and WHMIS.




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FSW102
Communication and the Food Service Worker
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Provides students with the tools to communicate effectively with clients, co-workers, employees in other department, management, external service providers and other agencies.




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FSW103
Quantity Food Preparation
Availability
 

The course focuses on the cooking principles and methods for preparing food in large quantities. Students are exposed to menu planning, portion control, food procurement, quantity food preparation and production, the role of production staff, preparation equipment and quality improvement.




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FSW104
Introduction to Nutrition
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Introduces students to the basic principles of nutrition and the role of nutrition in the health care environment. Current nutrition recommendations for fat, fibre, vitamins and minerals and weight control are discussed. Special considerations for nutrition throughout the lifecycle are also explored.




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FSW105
Nutrition in Health Care
Availability
 

Prerequisite(s):

Introduction to Nutrition FSW104
FSW104 and FSW105 may be taken concurrently

This course has been designed to meet the information needs of the Food Service Worker in understanding the various nutrition requirements of the residents/patients they work with. This course looks at resident/patient needs including nutrition, texture, nutrition supplementation, meals and nourishment and dining atmosphere.




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Program Outcomes

  1. Communicate the role of nutrition and apply the principles of human nutrition to food production, in the health care foodservice environment.
  2. Discuss the standards and principles of diet therapy relating to a variety of illnesses and disease and apply these principles to the assembly of therapeutic meals in the health care foodservice environment.
  3. Provide a safe and healthy dietary environment, including food that is free from bacteria and other harmful contaminants, by adhering to government and departmental regulations relating to food safety, and injury and hazard prevention strategies.
  4. Contribute to the success and image of the health care dietary area by applying interpersonal skills that enhance employee performance.
  5. Function within the food service worker's scope of practice to support the goals of health care foodservice
  6. Develop and maintain ongoing personal professional development strategies.
  7. Carry out cost control techniques in the operation of foodservice in the health care environment.
  8. Apply food and bake theories to all aspects of food preparation in health care.
  9. Implement cooking principles and techniques in the preparation of large quantities of various foods for the health care environment
  10. Apply knowledge of healthcare foodservice systems and adhere to departmental and industry work standards.

Completion

Upon successful completion of the program requirements, please submit a Request for Recognition of Achievement Form to the Faculty of Continuing Education. There is no cost for this and your Recognition of Achievement will be mailed to you.

Program Contacts

Georgina Ioannou
Program Assistant
Georgina.Ioannou@senecacollege.ca
416-491-5050 ext.22946


Joanne Bonnet
Academic Program Manager
Joanne.Bonnet@senecacollege.ca
416-491-5050 ext.22528