Program Details Program Code:
School: MacMillian Institute of Applied Health Sciences
Credential: Ontario College Certificate
Program Type: Health Care
Program Length: $ Months Fast Tracked
Location: College Campus/Online


Program Description
Admission Requirements
Program of Study
How to Apply
Program Outcomes
Career Option



The Program combines instructor-led training with a clinical work placement designed to prepare you for a career in healthcare.


Program Description

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 Food Service Worker delivers quality nutrition care and service in an environment such as hospitals, institutions, special-care and long-term care facilities. The program will provide students with the skills and abilities required to perform effectively in institutional food preparation settings. Customer service, safe food-handling techniques, safety, nutrition, communications, food and beverage preparation and service are covered under this certificate program.
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. This program is designed to prepare students for workplace and education expectations increasing student success, employment, and workforce retention rated. The program invites participants to focus on self-awareness, make conscious changes, create a self-directed plan for success, and develop resilience in facing future obstacles and challenges in life and on the job. Through teaching modules, assessments, team activities, scenarios, and a variety of methodologies, students will be encouraged to take personal responsibility for the direction of their own lives, their habits, and their life goals, as well as confidently achieve long-term success on the job. Topics include self-awareness and self-management, balance and health, career exploration, job search skills, communication and presentation, teamwork, and success on the required to complete entrance testing to participate.

Note:  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.

Admission Requirements:

Pre-requisites (may include but not be limited to):

  • Have interest in food preparation, safety and nutrition and a desire to work in the food service industry
  • Grade 10 English
  • 19 years of age or older or if you have earned an Ontario Secondary School Diploma/Ontario Secondary School Graduation diploma or Equivalent. Mature students will About this Training Program
  • 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.

Important Information
Participants must complete all courses to receive a certificate. Students cannot complete this program without completing all components of the program with a passing grade. 

Program of Study
This 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.
Career Opportunities

  • Long-term Care Facilities
  • Retirement Homes
  • Food Service Contractors
  • Hospitals
  • Acute Care Services
  • Health Care Cafeterias
  • Food Service Worker
  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.

  1. Communication Skills for a Food Service Worker:

The program 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

  1. Sanitation and Safety Guidelines for a Food Service Worker

Program 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

  1. Nutrition 1

The Program 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

Nutrition 2
This program focuses on the basic principles of diet therapy. Several therapeutic diets are discussed, as well as tube feedings and commercial preparations

  1. Kitchen Equipment and Quantity Cooking

This program 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

  1. Placement

This 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.