Food Service Worker Certificate (part-time evening)

The Food Service Worker (In Long Term Care) Certificate is a program that was developed after consultation with the Ministry of Health.  It is designed for dietary aid workers in both health care and long term care to meet the requirements of the ministry. Students will learn communication and customer service skills, principles of kitchen safety and sanitation, basic menu planning and food preparation and nutrition theory to enhance their knowledge and ability to work effectively as Food Service Workers in the long term care setting. The certificate is offered in the following format:

A part-time evening program consisting of six different modules, one night/week for 3 hours.  A field placement experience of 30 hours working with a cook or chef is required; unless advanced standing is given.

This certificate is delivered by qualified and experienced individuals anywhere in Eastern Ontario where minimum class sizes are met.

Modules do not have to be completed in any particular order with the exception of Intro to Nutrition which must be completed before Nutrition in Health Care.

Click here for full time courses in Food and Nutrition.

Part-time evenings - one 3 hour class per week plus some Saturdays for Labs. It generally takes a little more than a year to complete.

Please call Diane Cronk @ 613-258-8336 ext 61312 for the current schedule.

Course Content

Intro - Role of the Food Service Worker
This is an introductory module that highlights the various topics to be covered throughout the FSW program and responsibilities of the FSW at LTC homes. Food Service Operations, Quality Management & Risk Management, Ethical Issues, Standards and Legislation, Customer Service and Communication are introduced.

$ 200.00          24 Hours
$   15.00          Manual

Communications and Customer Service
This module is designed to help students apply their knowledge in the provision of excellent customer service. It will provide learners with the tools to communicate effectively with clients, co-workers, employees in other departments, management, external service providers and other agencies.

$ 255.00          30 Hours
$   20.00          Manual

Food Preparation and Production
The module provides students with an exposure to Menu Planning, Portion Control, Food Procurement, Quantity Food Preparation and Production, Role of Production Staff, Preparation Equipment and Quality Improvement.

$ 307.00          36 Hours        
$   26.00          Manual          
$   32.00          Food Lab Fee           

Work Placement
30 hours placement experience working with a cook is required unless advanced standing is given.

$  185.00                     Administrative fee

Sanitation and Safety
This is a basic course covering essential skills required to handle food and equipment in a safe manner that prevents contamination and food borne illness. Topics include: Personal Hygiene, Factors of Foodborne Illness, Safe Food Handling Techniques, Legislation, Hazard Awareness, Safe Work Habits, Fire Hazards and WHMIS. Module also includes the National Sanitation Certification Exam.

$ 255.00          30 Hours
$   20.00          Manual
$   10.00          Sanitation Book (Safety Code of Practice)
$   30.00          Certification Exam

Introduction to Nutrition
This is a pre-requisite for the Nutrition in Healthcare Course. Students will be given an overview of nutrition needs and factors affecting intake throughout the life cycle, with emphasis   on the older adults and the frail elderly. Upon completion the student will be able to identify factor that affect food intake; describe social aspects of meals; understand Canada’s Food Guide and apply it to basic menu planning principles.

$200.00           24 Hours
$   15.00          Manual

Nutrition in Health Care
This module looks at the nutrition requirements   of the resident/patient including: nutrition, texture, nutrition supplements, meals and nourishments as well as dining atmosphere.

$310.00            36 Hours
$  25.00               Manual