FSW100 - Role of the Food Service Worker

Outline info
Last revision date 2018-07-16 16:01:22.307
Last review date 2018-07-16 16:01:22.309

Subject Title
Role of the Food Service Worker

Subject Description
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.

Credit Status
One credit in the Food Service Worker training program

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1. Attribute internal policies and procedures, as well as governmental standards and legislation, to decisions governing food service in a long-term care environment.
2. Outline the organizational structure of a typical long-term care home and the factors that determine day-to-day operations, such as strategic planning, Quality Management, Risk Management, menu planning, and budget control.
3. Identify health and safety issues in the food service environment, including the relationship between a healthy lifestyle and work performance.
4. Recognize the relationship between effective communication, teamwork, and customer service.
5. Compare and contrast different food service environments based on their care requirements, modes of delivery, and production methods.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.


Topic Outline

  1. Role of the Food Service Worker
  2. Policies and Procedures
  3. Menu planning
  4. Purchasing, receiving and storage
  5. Inventory
  6. Food production systems
  7. Food delivery and service
  8. Cost control
  9. Continuous quality improvement
  10. Computerization in food service

Mode of Instruction

Prescribed Texts
none – notes provided online

Reference Material

Required Supplies

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.

Modes of Evaluation
Term Work and Exam Requirements:

To pass this subject, students must achieve the learning outcomes. This achievement is determined through the completion of all subject components.


Unless students have been granted an extension on their assignments, late assignments will be penalized one letter grade per week, and will not be graded after two weeks.

For further information on evaluation and academic standing, see a copy of the Academic Policy available at Seneca registration offices or online at www.senecac.on.ca/home/academic_policy.


The midterm and final exam will be open book and are included in your course documents.  You will complete these and submit them online.  You are not required to take any tests/exams in person at the college.

Exams and assignments must be received by the instructor according to the dates in the course outline.  Failure to de so may result in not passing the course.

Grading is based on the following marking scheme:

- 4 Assignments - 25% each

Approved by: Sandra Noble