Food Service Worker

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Courses - September 2021

Level 1

Course Details

Conestoga 101
CON0101

Description:

This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.

  • Hours: 1
  • Credits: 0
  • Pre-Requisites:
  • CoRequisites:

Communication and the Food Service Worker
FOOD1015

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.

  • Hours: 36
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Nutrition In Health Care - The Basics
FOOD1035

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.

  • Hours: 36
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Quantity Food Preparation and Service
FOOD1045

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.

  • Hours: 36
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Role of the Food Service Worker
FOOD1055

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.

  • Hours: 36
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Nutrition in Health Care - Diet Modification
FOOD1085

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.

  • Hours: 36
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Customer Service for Long Term Care
HOSP1475

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.

  • Hours: 24
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Sanitation and Safety
HOSP1485

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 responsibilities. 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.

  • Hours: 24
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Program outcomes

  1. Apply the principles of human nutrition to food preparation and production in the health care foodservice environment.
  2. Develop oral, written and computer skills as they apply to the food service worker.
  3. Contribute to the success and image of the food service area using communication and interpersonal skills that enhance employee performance.
  4. Apply knowledge of health care food service systems in adherence to departmental and industry work standards.
  5. Apply food preparation and service principles and techniques within the food service worker’s scope of practice to support the goals of quality foodservice.
  6. Adhere to government and departmental regulations relating to food safety, injury and hazard prevention in order to provide a safe and healthy dietary environment.
  7. Describe appropriate cost control techniques used in the operation of the foodservice department in health care.
  8. Operate, clean and maintain kitchen equipment according to required standards and processes.
  9. Apply the standards and principles of diet therapy to the preparation and service of therapeutic meals in the health care foodservice environment.
  10. Develop and maintain ongoing personal professional development strategies.