Upon successful completion of this program, students will be equipped to:
Program Vocational Learning Outcomes
Program Vocational Learning Outcomes describe what graduates of the program have demonstrated they can do with the knowledge and skills they have achieved during their studies. The outcomes are closely tied to the needs of the workplace. Through assessment (e.g., assignments and tests), students verify their ability to reliably perform these outcomes before graduating.
Communicate the role of nutrition and apply the principles of human nutrition to food production, in the health care foodservice environment.
Provide a safe and healthy dietary environment, including food that is free from bacteria and other harmful contaminants, by adhering to government and departmental regulations relating to food safety, and injury and hazard prevention strategies.
Contribute to the success and image of the health care dietary area by applying interpersonal skills that enhance employee performance.
Function within the food service worker’s scope of practice to support the goals of health care foodservice.
Develop and maintain ongoing personal professional development strategies.
Carry out cost control techniques in the operation of foodservice in the health care environment.
Apply food and bake theories to all aspects of food preparation in health care.
Implement cooking principles and techniques in the preparation of large quantities of various foods for the health care environment.
Apply knowledge of healthcare foodservice systems and adhere to departmental and industry work standards.
Discuss the standards and principles of diet therapy relating to a variety of illnesses and disease and apply these principles to the assembly of therapeutic meals in the health care foodservice environment.
Complete food service tasks in long-term care homes, retirement homes, hospitals and commercial settings in compliance with all relevant legislation and regulations, ethical considerations, and recognized best practices
Explain the role of menu planning, production, forecasting, supply management, and legislation/regulation compliance within the food service system in long-term care homes, retirement homes, hospitals and commercial settings
Participate as an effective team member in the delivery of food services in long-term care homes, retirement homes, hospitals and commercial settings
Provide exceptional customer service by applying the principles and practices of effective verbal, non-verbal, and written communications
Apply information from the Long-Term Care Homes Act & Regulations to Food Services, resident services and care