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:
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
3. 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
3. 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
This program focuses on the basic principles of diet therapy. Several therapeutic diets are discussed, as well as tube feedings and commercial preparations
4. 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
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.