Food Service Worker

This module will provide students with an opportunity to understand the function of a food service employee in health care and within the food service system. Food service operations, quality assurance, risk management, objectives, ethical issues, accreditation standards, regulatory matters and legislation will be part of the course.

This module focuses on helping the Food Service Worker develop effective written and verbal communication skills needed to interact with clients, residents, patients, co-workers, supervisors, other members of the health care team, external service providers and other agencies. Students will aIso learn how to apply their knowledge in the provision of excellent customer service.

This module is directed to provide students with an understanding of the necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment. Topics will include Ontario food premises regulations, cause and prevention of food borne illness, cleaning and sanitizing, accident and fire prevention. On completion students will be ready to obtain the National Food Safety Certificate required by public health to work in food service.

This module introduces the basic principles of nutrition, including nutritional requirements throughout the life cycle, physiology and menu planning. Discussion of the variety of diets used in healthcare facilities, Canada’s Food Guide to Healthy Eating, factors affecting dietary intake and food sources are highlighted. Additionally, the student will gain hands-on skills related to feeding issues that arise in a long-term or acute care setting.

This course discusses the essential principles of diet therapy. The motives for and the importance of special diets are covered. Types of diet modifications commonly needed by residents in long term care facilities will be addressed. Students will employ the standard menu as the foundation for diet. Sources of general and therapeutic nutrition and special diet recipes will also be part of the module.

This module provides students with an exposure to menu planning, portion control, food procurement, quantity food preparation and production, role of production staff, preparation equipment and quality improvement. Students examine safe food handling techniques and the proper procedures for the operation, cleaning and maintenance of selected kitchen equipment.

This subject uses the St. John Ambulance first aid training material provides students training that is based on scientific evidence and that reflects emerging trends in first aid and emergency care.

This course offers students a thorough understanding of the skills required in order to obtain meaningful employment after graduation. Students will develop these skills through numerous practical assignments, in-class discussions, job searches procedures, and mock interviews.

This module is designed to formally integrate the academic studies of the future graduate with real work experience within the industry. Students will be able to further develop and refine their skills by having the opportunity to gain hands-on experience as food service workers in a licensed healthcare facility.