Food Service Worker
- Ontario College Certificate
- College Code:
- Hospitality & Culinary Arts
- Program Code:
- Accelerated Delivery:
- Academic Year:
- 2019 / 2020
About the ProgramThe food service worker is an essential member of the long-term care interdisciplinary team, delivering quality nutrition care and service in a health-care environment. Those currently employed in hospitals, institutions, special-care homes and integrated-care facilities will benefit from this program. Areas to be covered include customer service, safe food-handling techniques, safety, nutrition, communication, food and beverage preparation and service. Completion of the program includes Food Safety and Smart Serve certification. This program is mandated by the Ministry of Health and Long-Term Care for all staff employed in the position of food service worker in long-term care dietary environments.
Program InformationLength: 12-week Ontario College Certificate program (also available part-time)
Delivery Sequence: Waterloo - September/2019 - Fall
First-Year Capacity: 30
- Ontario Secondary School Diploma (OSSD), or equivalent, OR 19 years of age or older with mature student status (See Mature Student definition for details.)
Note re: Admission Requirements
- Mature students must demonstrate their potential to work at the post-secondary level in one of two ways:
- by successfully completing equivalency testing in English; or
- by completing a program of academic upgrading at a level appropriate to the program of choice.
- Final selection is made following an assessment of the admission requirements.
Tuition & Fees
Domestic fees are currently unavailable; please check back at a later time.
Financial AssistanceFinancial Assistance is not available for this program.
Graduate OpportunitiesGraduates will be certified to work in entry-level positions in commercial kitchens, long term care homes, retirement homes and daycares, as well as quick service outlets.
On average, 81% of graduates from the last three years (2015 to 2017) found employment within six months of graduation.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home
Pathways & Credit TransferConestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.
Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.
Prior Learning Assessment and Recognition (PLAR)Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.
Learn more about PLAR.
|Course Code||Course Title and Description|
|FOOD1015||Communication and the Food Service Worker
Description: The course will focus on helping the Food Service Worker develop effective communication skills in dealing with residents, patients,co- workers, visitors, supervisors and other members of the health care team, as well as understand the importance of communication in providing excellent customer service to clients with a variety of challenges. An introduction to basic computer usage is included.
|FOOD1035||Nutrition In Health Care - The Basics
Description: The course discusses basic principles of nutrition including nutritonal rquirements throughout the lifecycle. The use of Canada's Food Guide and Canada's Guidelines for Healthy Eating in menu planning will be discussed, with a focus on the relationship between nutrition and health.Students will develop an understanding of the key nutrients, their source and function, as well as the digestive process.
|FOOD1045||Quantity Food Preparation and Service
Description: Creative food preparation and presentation of nutritious and appetizing meals, as well as modification of the texture of food and fluids will be discussed. Proper procedures for serving meals to clients, guests and staff, as well as the methods of operating, cleaning and maintaining selected kitchen equipment will be examined.Students will have the opportunity to gain practical skills in a commercial kitchen.
|FOOD1055||Role of the Food Service Worker
Description: The role of the food service employee in health care and within the food service system will be examined. Government regulations, quality assurance, risk management, policies, procedures, job descriptions, and departmental organization as they apply to the food service employee will be examined. Motivation, training, teamwork, conflict management and problem solving will be discussed. Components of food services including purchasing, menu planning, inventory and cost control will be included. Providing customer service within health care will be considered.
|FOOD1085||Nutrition in Health Care - Diet Modification
Description: The course discusses basic principles of diet therapy n Long Term Care. The reasons for and importance of special diets are discussed. Types of diet modifications commonly required by residents/patients in health care facilities will be covered. Use of the standard menu as the foundation for diet will be stressed. sources of general and therapeutic nutrition and special diet recipes will be presented.
|HOSP1475||Customer Service for Long Term Care
Description: Courteous, timely and efficient service is essential to client satisfaction whether it is in a long-term care facility or retirement home. You will learn about the critical elements of good customer service , basic table setting, beverage service and the importance of being aware of your client's special dietary needs. Through role playing students will learn to appreciate the importance of a relaxed dining atmosphere that fosters interactive conversation and dining with dignity. The course will cover critical aspects of the relevant legislature for dining in a long term care facility or retirement home. Students will have the opportunity to write the Smart Serve certification exam as part of the course.
|HOSP1485||Sanitation and Safety
Description: In the food service industry, food safety is everyone's job. The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include the Ontario Food Premises Regulations, cause and prevention of food-borne illness, temperature control, cleaning and sanitizing, and management responsibilites. Students also learn about WHMIS and safety procedures in the workplace. Students have the opportunity to write the Region of Waterloo Safe Food Handler certification exam.
- Apply the principles of human nutrition to food preparation and production in the health care foodservice environment.
- Develop oral, written and computer skills as they apply to the food service worker.
- Contribute to the success and image of the food service area using communication and interpersonal skills that enhance employee performance.
- Apply knowledge of health care food service systems in adherence to departmental and industry work standards.
- Apply food preparation and service principles and techniques within the food service worker's scope of practice to support the goals of quality foodservice.
- Adhere to government and departmental regulations relating to food safety, injury and hazard prevention in order to provide a safe and healthy dietary environment.
- Describe appropriate cost control techniques used in the operation of the foodservice department in health care.
- Operate, clean and maintain kitchen equipment according to required standards and processes.
- Apply the standards and principles of diet therapy to the preparation and service of therapeutic meals in the health care foodservice environment.
- Develop and maintain ongoing personal professional development strategies.
Program Advisory CommitteesThe College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.
Apply NowDomestic students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.
60 Corporate Court
Canada N1G 5J3
Detailed steps on the application process may help you to apply.
International students should apply online using the Conestoga College International Application Portal. Please note: not all programs are open to international students. Interested students should check the listing of open programs on our international students web page before applying.
The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.
Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.