FOOD SERVICE WORKER PROGRAM

PROGRAM CODE: HEALTHDIP # 2
CREDENTIALS:
Ontario College Certificate
PROGRAM TYPE:
Diploma PROGRAM
LOCATION:
College Campus/Online
DURATION: 4 Months Fast tracked
COST: $ 4000 (Domestic)
OVERVEIW:
A food service worker is responsible for everything that goes into the preparation of a meal. They are responsible for ensuring that every single meal is of the highest quality. A few of the main duties of a food service worker are cleaning the stove top for cooks, adhering to food safety regulations, helping cooks prepare meals, and creating simple dishes such as salad. They also have to help keep the kitchen orderly and clean. Some of the jobs titles that a food service worker could grow into are restaurant manager and cook.
The Program combines instructor-led training with a clinical work placement designed to prepare you for a career in healthcare.
Diploma program, which develops the knowledge and skills needed to be an effective member of a food service team in commercial facilities, institutions or long-term care homes. In this program, students develop the skills and knowledge needed to be an effective member of a food service team in health care facilities.  The curriculum focuses on the role of the Food Service Worker and the importance of issues such as safety, sanitation and nutrition. Courses focus on food preparation, food service, nutrition, and sanitation practices. Customer service, communications and business skills are also covered.
Note: Food Services Worker program has been mandated by the Ministry of Long-Term Care to be employed as a Food Services worker in a Long-Term Care institutions.
TUTION:
Student       Turion        Ancillary Fees            Total
Domestic    3279.00         721.00                        4000.00
ADMISSION REQUIREMENTS:
Ontario Secondary School Diploma OR
Grade 10 equivalency certificate achieved through college academic upgrading OR
Mature Student Status (19 years of age or older)
Ability to read, write and follow verbal instructions in English
Must be proficient in conversational English
Grade 10 Mathematics (C, M or U) and English (C or U) would be beneficial
You must maintain an overall average of 60% or a GPA of 2.0 in order to graduate
A minimum of 25% of courses must be completed through MacMillian Institute of Applied Health Sciences College.
Placement Requirements:
Completion of a Medical Health Assessment form
Police Clearance Check form completion for the Vulnerable
Successful Completion of Ontario Food Handler Certification
Program of Study: The Program can be taken online, with the hands-on training completed in a LTC. Students are required to print or save a copy of the Program of Study when beginning the program. This document contains critical details about program progression and graduation requirements specific to the academic year in which your program was started.
COURSE OUTLINE:
MODULES
1.Role of a Food Service Worker: The program focuses on the food service worker’s role in health care food service with an emphasis on requirements under the Long-Term Care Homes Act. Various food production, delivery and service systems will be introduced and departmental operations such as purchasing, receiving, storage and inventory will be discussed. Quality management and costs controls will also be addressed.
2.Communication Skills for a Food Service Worker: Focuses on the communication skills required by the food service worker. General principles of human communication such as verbal interaction and listening are explored. Students will learn effective communication skills with patients, residents, co-workers and supervisors. Students will also have the opportunity to develop writing skills and presentation skills with a major emphasis on documenting and charting food intake measuring techniques, communication of therapeutic diets and nutrition support required for treatment.
3.Sanitation and Safety Guidelines for a Food Service Worker: Focus on preventing food-borne illness within the health care institutional setting. Course addresses special regulations and acts governing food service and strategies involved in proper food handling and control of contamination. Emphasis also on food safety, and quality assurance programs such as HACCP. Safe working environments for the FSW are explored including fire safety, managing safety hazards, prevention of common injuries, and an introduction to first aid.
4.Nutrition 1: Introduces students to the basic principles of human nutrition and the role of nutrition in the health care environment. Nutrient composition of foods and current nutrition recommendations for carbohydrate, fat, protein, vitamins, minerals and water will be discussed. An introduction to digestion, absorption and transport of nutrients will be provided. Energy balanced and body composition and special considerations for nutrition throughout the lifecycle will also be explored.
5.Nutrition 2: Educates on basic principles of diet therapy. Several therapeutic diets are discussed, as well as tube feedings and commercial preparations.
6.Kitchen Equipment and Quantity Cooking: Focuses on the cooking principles and methods for preparing food in large quantities. Students will be introduced to control systems used in quantity food production including menu planning, standardized recipes, portion control, forecasting scheduling and service. Various food types will be examined including sandwiches, salads, desserts, beverages, soups, meat, poultry, fish, eggs, milk, and cheese. Texture modified and special menu items will also be explored. In this course emphasizes the importance of quality improvement and customer satisfaction in quantity food production.
7.Placement: The program provides meaningful work experience for jobs within the Food Service Industry, enabling the students to relate classroom theory to the practical world, while adding another educational dimension to their career preparation. Field placement enables learners to better understand the dynamics of the industry increase their knowledge of industry practices and provides a competitive advantage of experience in the job market.
LEARNING OUTCOMES
1.Knowledge of supplies, equipment, and/or services ordering and inventory control.
2.Ability to follow routine verbal and written instructions.
3.Ability to read and write.
4.Ability to understand and follow safety procedures.
5.Ability to safely use cleaning equipment and supplies.
6.Ability to lead and train staff and/or students.
7.Ability to lift and manipulate heavy objects.
8.Knowledge of food service lines set-up and temperature requirements.
9.Skill in cooking and preparing a variety of foods.
10. Knowledge of food preparation and presentation methods,  techniques, and quality standards.
GRADUATE OPPORTUNITIES:
Food Service Worker,
Server Assistant,
Dietary Aide,
Food Runner,
Food Service Specialist,
Kitchen Helper,
Food, Service,
Kitchen, Assistant,
Catering Server,