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Distance Learning - Part-time Courses - Hospitality/Food Industry

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Courses
Course # Courses Status
OLRN1266 Communication and the Food Service Worker

Description: Focus on the communication skills required by the Food Service Worker in the health care institution. General principles of human communication will be explored including verbal interaction, intercultural communication, and listening. Students will learn effective communication skills and techniques for communicating with patients, residents, co-workers, and supervisors. Students will also have the opportunity to develop writing skills and presentation skills.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Details
OLRN1686 Institutional Food Service

Description: This course focuses on the food service worker's 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.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Details
OLRN1086 Introduction to Nutrition

Description: This course 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 will be discussed. Special considerations for nutrition throughout the lifecycle will also be explored.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Details
OLRN1096 Nutrition in Health Care

Description: Recommended Prerequisite: Introduction to Nutrition or equivalent.

Focus on the basic principles of diet therapy. Several therapeutic diets are discussed, as well as tube feedings. Commercial preparations are also covered.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Details
HOSP1490 Quality Dining Room Service in Long-Term Care and Retirement Homes

Description: Students will discern and apply principles and knowledge obtained in Communications and the Food Service Worker, to real-life situations in a dining room. Courteous, timely and efficient food and beverage service is essential to guest satisfaction whether it is in a long term care facility or retirement home. Students will learn how to enhance the dining experience by providing remarkable food and empowered beverage service while considering individual guest needs, accessibility and related legislation. Students will be able to further their professional practice as it relates to the importance of a relaxed dining atmosphere that fosters interactive conversation and dining with dignity. Students will have an opportunity to write the Smart Serve Ontario certification as part of this course and to further build upon the application of Smart Serve principles specific to residence based environments.
Hours: 24
Credits: 2
Pre-Requisites: FOOD1015, FOOD1010 or OLRN1265 or OLRN1266
CoRequisites:

Details
OLRN1278 Quantity Food Preparation

Description: This course focuses on the cooking principles and methods for preparing food in large quantities. In addition, the nutritional components of each food will be reviewed to ensure students are aware of the quality and nutritional values of various foods, and methods for maintaining nutrition throughout food preparation and service. Various food types will be examined including meat and alternates, bakery products, cold prepared items, egg and cheese recipes, milk products, soups, stocks and sauces. Major cooking equipment will also be discussed.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Details
OLRN1276 Sanitation and Safety

Description: Focus on preventing food-borne illness within the health care institutional setting. Course addresses special regulations governing food service and strategies involved in proper food handling, control of contamination. Emphasis also on food safety, quality assurance programs such as HAACCP. Safe working environments for the FSW are explored including fire safety, managing safety hazards, prevention of common injuries, and an introduction to first aid.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Details

Program contacts for Hospitality/Food Industry.

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