Food Service Worker
Are you interested in employment in the food service area in the healthcare industry? If so, this College Certificate program provides you with the practical techniques and communication skills required to make you well-suited for a position in this growing field.
- This program is developed based on the Ministry of Training, Colleges and Universities and the Ontario Ministry of Health and Long-Term Care guidelines
- Get the certification you need when applying for jobs in the food service area of the healthcare industry
- Small class sizes enable students to have stronger peer relationships, and closer contact with professors
Program Availability and Schedule
Availability
Availability varies by course. Click here to view availability for courses in this program.
Schedule
Given the part-time delivery of this program, there is not a standard schedule for all learners.
Program Summary
Credential
Program Code
Area of Interest
To qualify for this certificate, you must complete the program within three years.
Overview
Are you interested in employment in the food service area in the healthcare industry? If so, this College Certificate program provides you with the practical techniques and communication skills required to make you well-suited for a position in this growing field. Learn the theories of nutrition, sanitation, safety and hygiene, as well as institutional cooking techniques to function safely and competently as a team member in a short-or long-term care facility.
To qualify for this certificate, you must complete the program within three years.
Courses
Programs at Algonquin College are delivered using a variety of instruction modes. Courses may be offered in the classroom or lab, entirely online, or in a hybrid mode which combines classroom sessions with virtual learning activities. Upon registration, each full-time student is provided an Algonquin email account which is used to communicate important information about program or course events.
Registration Note:
This program does not have a typical application process. Unless otherwise stated - you can register for courses online directly by clicking on the course title and selecting “Register Online”. Classes can take place online, or on campus in the evenings and weekends using our modern facilities. Different courses may be available each semester so don’t forget to check back regularly.
Courses |
| Course Number | Hours | Course Name |
|---|---|---|
| FOD5107 | 30.0 | Nutrition - Part 1FOD5107 Nutrition - Part 1An understanding of the nutritional needs over the lifecycle helps to inform appropriate care of older adults. An overview of nutrition needs and factors affecting intake throughout the lifecycle is provided, emphasizing the older adults and the frail elderly. Students identify factors that influence food intake, describe social aspects of meals, and apply Canada's Food Guide to basic nutrition principles and menu planning. Through discussions, role-playing and group activities, students build a foundation in nutrition. There are no classes currently scheduled for this course. |
| FOD5108 | 30.0 | Nutrition - Part 2FOD5108 Nutrition - Part 2A deeper understanding of the nutritional requirements of older adults helps to inform the approaches to meeting their needs. Students examine the dietary interventions needed to meet the variety of nutritional needs of the frail elderly. Students consider the entire requirements of a resident, including nutrition, diet, texture, and nutrition supplementation for meals and nourishments as well as dining atmosphere. Students identify appropriate diet modifications required for various conditions and changes in physiology. Learning activities include individual and group research projects, group discussions, and presentations. There are no classes currently scheduled for this course. |
| FOD5109 | 21.0 | Communication and Customer ServiceFOD5109 Communication and Customer ServiceCommunication is foundational to positive interpersonal relationships in service-based fields. Students apply their knowledge in the provision of excellent customer service. Through discussions, role-playing, and career activities, students gain the tools to communicate effectively with clients, co-workers, employees in other departments, management, external service providers, and other agencies. There are no classes currently scheduled for this course. |
| FOD5110 | 24.0 | Role of the Food Service WorkerFOD5110 Role of the Food Service WorkerFood service workers play an important role in the care of those living in long-term care homes by helping to meet their nutritional needs. Students explore the food service worker's responsibilities in long-term care homes at an introductory level. Through discussions, group activities and case studies, students examine the basics of food service operations, quality management and risk management, ethical issues, standards and legislation, customer service and communication. There are no classes currently scheduled for this course. |
| FOD5111 | 36.0 | Food Preparation and ProductionFOD5111 Food Preparation and ProductionExperience in food preparation and production helps students to gain essential practical skills required in a kitchen work environment. Through discussions and demonstrations students explore menu planning, portion control, food procurement, quantity food preparation and production, the role of production staff, preparation equipment and quality improvement. With hands-on lab work in the kitchen, students gain experience creating dishes and using kitchen equipment. There are no classes currently scheduled for this course. |
| FOD5112 | 21.0 | Food Service Sanitation and SafetyFOD5112 Food Service Sanitation and SafetyThe safe handling of food and equipment is essential in the prevention of contamination and foodborne illness. Students explore personal hygiene, factors of foodborne illness, and safe food handling techniques. Students become familiar with legislation, occupational health and safety, infection controls, hazard awareness, safe work habits, fire hazards, and WHMIS (GHS). Through participation in discussion groups, role-playing exercises, and analyzing and responding to case studies, students gain confidence in safe food handling practices. There are no classes currently scheduled for this course. |
| HLT6810 | 30.0 | Field PlacementHLT6810 Field PlacementThe integration of theory into practice supports student entry into industry. Through this field placement, students gain practical experience in a healthcare facility. Through hands-on experiential learning in the food service department of a long term care facility, students practice effective communication with residents and staff as well as food preparation and production for residents, including those with specific dietary restrictions. Pre-requisites: FOD5107 and FOD5108 and FOD5109 and FOD5110 and FOD5111 and FOD5112 There are no classes currently scheduled for this course. |
COURSE DESCRIPTIONS
FOD5107 Nutrition - Part 1
An understanding of the nutritional needs over the lifecycle helps to inform appropriate care of older adults. An overview of nutrition needs and factors affecting intake throughout the lifecycle is provided, emphasizing the older adults and the frail elderly. Students identify factors that influence food intake, describe social aspects of meals, and apply Canada's Food Guide to basic nutrition principles and menu planning. Through discussions, role-playing and group activities, students build a foundation in nutrition.
FOD5108 Nutrition - Part 2
A deeper understanding of the nutritional requirements of older adults helps to inform the approaches to meeting their needs. Students examine the dietary interventions needed to meet the variety of nutritional needs of the frail elderly. Students consider the entire requirements of a resident, including nutrition, diet, texture, and nutrition supplementation for meals and nourishments as well as dining atmosphere. Students identify appropriate diet modifications required for various conditions and changes in physiology. Learning activities include individual and group research projects, group discussions, and presentations.
FOD5109 Communication and Customer Service
Communication is foundational to positive interpersonal relationships in service-based fields. Students apply their knowledge in the provision of excellent customer service. Through discussions, role-playing, and career activities, students gain the tools to communicate effectively with clients, co-workers, employees in other departments, management, external service providers, and other agencies.
FOD5110 Role of the Food Service Worker
Food service workers play an important role in the care of those living in long-term care homes by helping to meet their nutritional needs. Students explore the food service worker's responsibilities in long-term care homes at an introductory level. Through discussions, group activities and case studies, students examine the basics of food service operations, quality management and risk management, ethical issues, standards and legislation, customer service and communication.
FOD5111 Food Preparation and Production
Experience in food preparation and production helps students to gain essential practical skills required in a kitchen work environment. Through discussions and demonstrations students explore menu planning, portion control, food procurement, quantity food preparation and production, the role of production staff, preparation equipment and quality improvement. With hands-on lab work in the kitchen, students gain experience creating dishes and using kitchen equipment.
FOD5112 Food Service Sanitation and Safety
The safe handling of food and equipment is essential in the prevention of contamination and foodborne illness. Students explore personal hygiene, factors of foodborne illness, and safe food handling techniques. Students become familiar with legislation, occupational health and safety, infection controls, hazard awareness, safe work habits, fire hazards, and WHMIS (GHS). Through participation in discussion groups, role-playing exercises, and analyzing and responding to case studies, students gain confidence in safe food handling practices.
HLT6810 Field Placement
The integration of theory into practice supports student entry into industry. Through this field placement, students gain practical experience in a healthcare facility. Through hands-on experiential learning in the food service department of a long term care facility, students practice effective communication with residents and staff as well as food preparation and production for residents, including those with specific dietary restrictions.
Pre-requisites: FOD5107 and FOD5108 and FOD5109 and FOD5110 and FOD5111 and FOD5112
FOD5109 - Communication and Customer Service
Schedule
All sections for this course are in progress.
Description
Notes
HLT6810 - Field Placement
Schedule
Please contact the Registrar to arrange for placement.
Description
Notes
Students can register up to week 10 by phone.
PreRequisite(s)
FOD5111 - Food Preparation and Production
Schedule
All sections for this course are in progress.
Description
FOD5112 - Food Service Sanitation and Safety
Schedule
All sections for this course are in progress.
Description
Notes
FOD5107 - Nutrition - Part 1
Schedule
All sections for this course are in progress.
Description
Notes
Please note: This course will be delivered online in an interactive setting utilizing videoconferencing and an online proctored exam. Students will require access to video on a desktop, laptop, tablet or phone.
FOD5108 - Nutrition - Part 2
Schedule
All sections for this course are in progress.
Description
Notes
Please note: This course will be delivered online in an interactive setting utilizing videoconferencing and an online proctored exam. Students will require access to video on a desktop, laptop, tablet or phone.
FOD5110 - Role of the Food Service Worker
Schedule
All sections for this course are in progress.
Description
Notes
Please note: This course will be delivered online in an interactive setting utilizing videoconferencing and an online proctored exam. Students will require access to video on a desktop, laptop, tablet or phone.
Careers & Pathways
Pathways
Please use our Pathways tool to search for pathway options.
Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Contribute to the success and quality of the health care dietary area by applying interpersonal skills that enhance employee performance.
- Apply the principles of human nutrition to food preparation and production in the healthcare food service environment.
- Support the goals of healthcare food service within the food service worker's scope of practice.
- Assist with the preparation of large quantities of foods products and special menu items by implementing cooking and baking principles and techniques in the healthcare environment.
- Provide a safe and healthy dietary environment, including food that is free from bacteria and other harmful contaminants, by adhering to government and departmental regulations relating to food safety and injury and hazard prevention strategies.
- Apply knowledge of healthcare foodservice systems, adhering to departmental and industry work standards.
- Develop and maintain ongoing personal professional development strategies.
- Implement cost control techniques in the operation of foodservice in the healthcare environment.
- Apply the standards and principles of diet therapy to the preparation and service of therapeutic meals in the healthcare foodservice environment.
Tuition & Fees
Get an idea of how much each semester will cost with our Tuition and Fee Estimator.
2024/2025 Academic Year
Fees are subject to change.
Fees for part-time programs are charged on a course-by-course basis and are published on each individual course page. For questions related to fees, please call the Registrar's Office at 613-727-0002.
Graduation Fee:
Once you have completed all the courses in the program, it is the responsibility of the student to complete a credential application. A graduation fee is charged when the application is submitted. After your credential application has been approved, you will be invited to Convocation.
Admissions Requirements
All applicants must satisfy both College Eligibility and Program Eligibility requirements.
College Eligibility
The following requirements are recommended to ensure success in the program:
- Ontario Secondary School Diploma (OSSD) or equivalent; OR
- Academic and Career Entrance (ACE) certificate; OR
- General Educational Development (GED) certificate; OR
- Mature Student status (19 years of age or older and without a high school diploma at the start of the program).
Program Eligibility
The following requirements are recommended to ensure success in the program:
- English, Grade 10 (ENG2C or equivalent).
Application Information
FOOD SERVICE WORKER
Program Code 6314X02PWO
There is no application process for this program. You can register for courses online by clicking on the course title and selecting "Register Online. Different courses may be available each semester, so don't forget to check back regularly.
Additional Information
Program Resources
Students with documented proof of 200+ hours of employment in a long-term care facility may qualify for a Prior Learning Recognition and Assessment (PLAR) credit for field placement.
This program meets the requirements of the Food Service Worker program as set forth by the Ministry of Colleges and Universities and the Ontario Ministry of Health and Long-Term Care.
FIELD PLACEMENT:
Successful completion of an unpaid field placement is a requirement for graduation from the program. Field placement takes place after academic course work is completed, and all courses must be successfully completed to be eligible for the field placement. Facilities that provide placement opportunities require students to have a clear Police Records Check for Services with the Vulnerable Sector (PRCSVS). Acceptance for placement is at the discretion of the facility. If you register in the program and are unable to provide a clear PRCSVS and as a result are unable to participate in placement, you will not be eligible to graduate. Proof of full immunization as required by Algonquin College and the host agency is required for field placement. Students must adhere to all Algonquin College and placement facility requirements.
All costs associated with field placement are the responsibility of the student.
Contact
Jennifer Wilkinson
Program Coordinator
I am the Coordinator for the Food and Nutrition Management and Food Service Worker programs at Algonquin College. As part of my portfolio, I can help guide students with inquiries about the program.
As an instructor, I teach for the Food Service Worker Program, Food and Nutrition Management Program, and Culinary Arts Programs. I coordinate the Field Placement program for Food Service Workers.
I am a Food and Nutrition Management program graduate and a Member (in good standing) of the Canadian Society of Nutrition Managers. I have my red seal cook’s papers and a graduate from culinary arts.
Coinciding with my Algonquin College duties, I have worked in restaurants, hotels, conference centres, retirement, long-term care, and acute care settings as a manager for 25 years, learning and refining my duties in numerous positions from chef, supervisor, and manager.