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.
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.
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.
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.
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.
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.