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Food Service Worker Certificate

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  • Objectives
    The Food Service Worker program is designed to improve the knowledge and skill levels of workers in the food service industry. Individuals who wish to become employed in this field will find this program meets their learning needs. Areas to be covered include safe food handling techniques, proper sanitation procedures, nutrition, basic communication skills, food preparation, and service.
  • Entry requirements
    Those currently employed in hospitals, institutions, special care homes and integrated care facilities will benefit from this program.
  • Academic Title
    Food Service Worker Certificate
  • Course description
    Level One
    FOOD1010     Communication And The Food Service Worker

    Description: This course will focus on helping the Food Service Worker develop effective written and verbal communication skills in dealing with residents, patients, co-workers, visitors, supervisors, and other members of the health care team.
    Hours: 24
    Credits: 2

    FOOD1030     Nutrition In Health Care - The Basics

    Description: The course discusses basic principles of nutrition including nutritional requirements throughout the lifecycle. The use of Canada's Food Guide and Canada's Guidelines for Healthy Eating in menu planning will be discussed. Sources of food and general nutrition information will be presented.
    Hours: 30
    Credits: 2

    FOOD1040     Quantity Food Preparation And Service

    Description: Creative food preparation and service procedures will be discussed. Proper procedures for serving meals to clients, guests and staff, methods of operating, cleaning and maintaining selected kitchen equipment will be covered.
    Hours: 24
    Credits: 2

    FOOD1050     Role Of The Food Service Worker
    Description: The role of the food service employee in health care and within the food service system will be examined. Accreditation standards, quality assurance, risk management, objectives, policies, procedures, job descriptions, and departmental organization as they apply to the food service employee will be examined. Motivation, training fellow workers and problem solving will be discussed. Cost control methods and safe work practices will be included.
    Hours: 24
    Credits: 2

    FOOD1080     Nutrition In Health Care - Diet Modification
    Description: The course discusses basic principles of diet therapy. The reasons for and importance of special diets are discussed. Types of diet modifications commonly required by residents/patients in health care facilities will be covered. Use of the standard menu as the foundation for diet will be stressed. Sources of general and therapeutic nutrition and special diet recipes will be presented.
    Hours: 30
    Credits: 2

    HOSP1040     Sanitation and Safety
    Description: The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, cleaning and sanitizing, accident and fire prevention, and management responsibilities.
    Hours: 16
    Credits: 1

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