Food Service Worker (Part-time)
- Ontario College Certificate
- Program Code:
- Business and Hospitality
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 healthcare 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, communications, 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, to complete the Food Service Worker certificate.
Note: this program has online equivalent credits. Please go to www.conestogac.on.ca/dl for information about the OntarioLearn online courses. New for Winter 2015 is HOSP1490 Quality Dining Room for Long-Term Care and Retirement Homes - equivalent to HOSP1470 Customer Service for Long-Term Care.
- 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
- Students must be able to receive instruction, respond and research in the English language.
- Final selection is made following an assessment of the admission requirements.
How to ApplyStudents may obtain a Conestoga College Program Application Form from any Conestoga College campus, OR by writing directly to the Registrar's Office, OR by using the college website at www.conestogac.on.ca/admissions/forms
Send completed applications to:
299 Doon Valley Dr
Canada N2G 4M4
How to Register for CoursesGo to How to Register for detailed registration information.
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.
Graduate OpportunitiesGraduates will be certified to work in entry level positions in commercial kitchens, nursing homes and daycares as well as quick service outlets.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca
Program Related Resources
- 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.
Click on the course code or title below for a full description of the course. If available for registration, clicking on "Details" in the status column will open a new browser tab or window in the Student Portal.
|Course Code||Course Title||Status|
|FOOD1010||Communication and the Food Service Worker
Description: This 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 customer service.
|FOOD1030||Nutrition In Health Care - The Basics
Description: The course discusses basic principles of nutrition including nutritional requirements throughout the lifecycle. The use of Canada's Food Guide and Canada's Guidelines for Healthy Eating in menu planning will be discussed. Sources of food and general nutrition information will be presented.
|FOOD1040||Quantity Food Preparation and Service
Description: Creative food preparation and service procedures will be discussed. Proper procedures for serving meals to clients, guests and staff, methods of operating, cleaning and maintaining selected kitchen equipment will be covered.
|FOOD1050||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 discussed. Accreditation standards, quality assurance, risk management, objectives, policies, procedures, job descriptions, and departmental organization as they apply to the food service employee with be examined. Motivation, training fellow workers and problem solving, along with cost control methods and safe work practices will be covered.
|FOOD1085||Nutrition in Health Care - Diet Modification
Description: The basic principles of diet therapy in Long Term Care and the reasons for and importance of special diets will be discussed. Types of diet modifications commonly required by residents/patients in health care facilities will be covered. An overview of the standard menu as the foundation for diet, as well as 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 Ministry of Health and Long Term Care inspection protocol for dining observation.
|HOSP1480||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 Ontario Food Premises Regulations, cause and prevention of food-borne illness, temperature control, cleaning and sanitizing, and management responsibilities. Students will also learn about WHMIS and safety procedures in the workplace.
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.