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

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The following courses are offered online.

Role of the Food Service Worker

This course focuses on the food service worker's role in health care food service with an emphasis on requirements under the Long-Term Care Homes Act. Various food production, delivery and service systems will be introduced and departmental operations such as purchasing, receiving, storage and inventory will be discussed. Quality management and costs controls will also be addressed.

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Sanitation & Safety

This course focuses on preventing food-borne illness within the health care environment. Safe food handling practices and regulations and acts governing food service are emphasized. Quality improvement and risk management programs such as HACCP are also discussed. Safe working environments for the FSW are explored including fire safety, managing safety hazards, prevention of common injuries, and an introduction to first aid.

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Communication and the Food Service Worker

This course focuses on the communication skills required by the food service worker. General principles of human communication such as verbal interaction and listening are explored. Students will learn effective communication skills with patients, residents, co-workers and supervisors. Students will also have the opportunity to develop writing skills and presentation skills with a major emphasis on documenting and charting food intake measuring techniques, communication of therapeutic diets and nutrition support required for treatment

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Quantity Food Preparation

This course focuses on the cooking principles and methods for preparing food in large quantities. Students will be introduced to control systems used in quantity food production including menu planning, standardized recipes, portion control, forecasting, scheduling and service. Various food types will be examined including sandwiches, salads, desserts, beverages, soups, meat, poultry, fish, eggs, milk, and cheese. Texture modified and special menu items will also be explored. This course emphasizes the importance of quality improvement and customer satisfaction in quantity food production.

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Introduction to Nutrition

This course introduces students to the basic principles of human nutrition and the role of nutrition in the health care environment. Nutrient composition of foods and current nutrition recommendations for carbohydrate, fat, protein, vitamins, minerals and water will be discussed. An introduction to digestion, absorption and transport of nutrients will be provided. Energy balanced and body composition and special considerations for nutrition throughout the lifecycle will also be explored.

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Nutrition in Health Care


Introduction to Nutrition FSW104
FSW104 and FSW105 may be taken concurrently

This course focuses on the basic principles of diet therapy. Several therapeutic diets are discussed, as well as tube feedings and commercial preparations.

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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.


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
416-491-5050 ext.22946

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