Certified Food Service Workers include counter attendants, food preparers, kitchen helpers, food service helpers, and dishwashers.
Counter attendants and food preparers prepare heat and finish cooking simple food items and serve customers at food counters.
Kitchen helpers, food service helpers, and dishwashers clear tables, clean kitchen areas, wash dishes, and perform various other activities to assist workers who prepare or serve food and beverages.
- Institutional Food Service / Role of the Food Service Worker
- Communication Skills for the Food Service Worker
- Sanitation and Safety
- Quantity Food Preparation
- Nutrition and Health
- Medical Emergencies
- Job Search and Career Development
- Work Placement
Institutional Food Service / Role of the Food Service Worker
This course provides students with an introduction to institutional food services with a focus on the roles and responsibilities of the food service worker within the food service system. Topics include duties and job descriptions, ethical issues and standards of conduct, types of food services, departmental organization, legislation related to food service, policies and procedures, quality improvement and management systems used in food services to ensure the provision of high-quality food to clients.
Communication Skills for the Food Service Worker
This course explores the principles of human communication particularly as they relate to the food service worker. Students participate in role-playing exercises where they identify and respond to verbal and non-verbal forms of communication and identify factors that facilitate or obstruct effective interaction and communication. At the same time, because of the multicultural, multiethnic nature of Canadian society, there is also a focus on understanding and developing the skills and techniques needed to communicate effectively in a transcultural environment. This course also provides a review of telephone communications and basic skills in English grammar, punctuation, and sentence structure. Students will complete various exercises with the emphasis on improving written communications.
Sanitation and Safety
This course focuses on food service safety and sanitation procedures to prevent food-borne illness within an institutional setting. Topics covered include sanitary food handling techniques and food server safety procedures used to minimize the risk of food-borne illness, prevent accidents, and to create safe work environment. Students will also learn safety legislation and its implications for food service workers. By the end of this module, students will receive Food Handler Certificate offered by the Toronto Public Health Department.
“Topics covered include sanitary food handling techniques and food server safety procedures used to minimize the risk of food-borne illness, prevent accidents, and to create a safe work environment”
“By the end of this module, students will receive their Food Handler Certificate offered by the Toronto Public Health Department.”
Quantity Food Preparation
This course concentrates on the principles of quality food preparation and methods for preparing food in large quantities while incorporating safe food handling techniques. Areas of study include major cooking equipment, proper procedures for the operation, cleaning and maintenance of kitchen equipment, various food types and their preparation and common systems in place for the effective operation of an institutional food service.
Nutrition and Health
This course provides students with an introduction to the science of nutrition. Study areas include the basic principles of nutrition including Canada’s Food Guide, the digestive system, evaluation of nutrition-related information and the role of adequate nutrition in maintaining good health, nutritional requirements throughout the life cycle, social and cultural aspects of food, the rationale and importance of therapeutic diets, development of nutritional care plans, and principles of menu development.
This subject provides certification in Emergency First Aid and Basic Rescuer (level C) CPR. Courses are taught by WSIB authorized providers.
Job Search and Career Development
In this module students will discuss strategies to successful job search and career development. Future graduates will practice their resume writing and interview skills.
After the successful completion of the theory study, students will have an opportunity to practice their skills in the food services department of a retirement home, nursing home, or community center.
- Grade 12 or equivalent or mature student status and passing score on the entrance examination
- Medical Certificate (free of communicable disease with up to date immunization status)
- TB Skin Test is mandatory
- Negative Police Check (Vulnerable persons)
Food service workers find employment in nursing homes, retirement homes, hospitals, restaurants, cafes, hotels, fast food outlets, cafeterias, and other establishments.