Food Service Worker

College-Approved Certificate (7 courses) Part-time On Campus
Program Code: 6314X02PWO Academic Year: 2016/2017


This program is listed under the following fields of study:

Our Program

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.

Fees & Expenses

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 contact the Registrar's Office to obtain a certificate/diploma application. A graduation fee of $40 will be charged when the application is submitted. When your certificate/diploma application has been approved, you will be invited to Spring or Fall Convocation.

Admission Requirements

College Eligibility
  • Ontario Secondary School Diploma (OSSD) or equivalent, OR
  • Mature Student status (19 years of age or older and without an OSSD).
  • Program Eligibility
    • Proof of Ontario Secondary School Grade 10 General Level English or equivalent, as assessed by Algonquin College.
    • Emergency First Aid with Heart Saver Certificate - St. John Ambulance Standard recommended.
    • Good health and up-to-date immunization recommended.
    Police Records Check Documentation

    Successful completion of field placement is a requirement for graduation from the Food Service Worker program. Agencies that provide placement opportunities may require you to have a clear Police Records Check for Service with the Vulnerable Sector (PRCSVS). Your acceptance for placement is at the discretion of the agency. If you register in the program and do not have a clear PRCSVS and as a result are unable to participate in placement, you will not be able to graduate.

    Field Placement Eligibility

    To be eligible for placement, you must submit proof of a PRCSVS, which will be retained on your departmental file and used only for purposes related to your placement. You will be required to disclose the contents of the PRCSVS, including all notations, to the placement agencies.

    It is your responsibility to obtain the PRCSVS from your local Police Department prior to the deadline identified by your Department and to pay any associated costs. It may take a long time to obtain this documentation; please submit your application as early as possible. Should you require further information, please contact the Program Coordinator.

College Eligibility
  • Ontario Secondary School Diploma (OSSD) or equivalent, OR
  • Mature Student status (19 years of age or older and without an OSSD).
Program Eligibility
  • Proof of Ontario Secondary School Grade 10 General Level English or equivalent, as assessed by Algonquin College.
  • Emergency First Aid with Heart Saver Certificate - St. John Ambulance Standard recommended.
  • Good health and up-to-date immunization recommended.
Police Records Check Documentation

Successful completion of field placement is a requirement for graduation from the Food Service Worker program. Agencies that provide placement opportunities may require you to have a clear Police Records Check for Service with the Vulnerable Sector (PRCSVS). Your acceptance for placement is at the discretion of the agency. If you register in the program and do not have a clear PRCSVS and as a result are unable to participate in placement, you will not be able to graduate.

Field Placement Eligibility

To be eligible for placement, you must submit proof of a PRCSVS, which will be retained on your departmental file and used only for purposes related to your placement. You will be required to disclose the contents of the PRCSVS, including all notations, to the placement agencies.

It is your responsibility to obtain the PRCSVS from your local Police Department prior to the deadline identified by your Department and to pay any associated costs. It may take a long time to obtain this documentation; please submit your application as early as possible. Should you require further information, please contact the program coordinator.

Notes

This program is also offered at the Woodroffe Campus and at the Pembroke Campus on a part-time basis.

NOTE: Those who are seeking employment in a facility are required to complete the field placement course. Students with documented proof of 200+ hours of employment in a long-term care facility i.e. hospital and acute care may qualify for a field placement exemption.

This program meets the requirements of the Food Service Worker program as set forth by the Ministry of Training, Colleges and Universities and the Ontario Ministry of Health and Long-Term Care.

CCOL Academic Planner

The Academic Planner provides registered part-time students in the Centre for Continuing and Online Learning (CCOL) the ability to declare into a program of study. The Academic Planner outlines successfully completed courses to date, as well as courses that need to be completed in order to meet graduation requirements. It is therefore, essential that all part-time students in CCOL declare to their program of study, allowing administrators to plan course offerings. The tool is available on ACSIS, located under 'Continuing Education' on the left-hand toolbar.

Additional Information

For more information, please contact Jennifer Wilkinson, Program Coordinator, at 613-727-4723 ext. 5712 or wilkinj@algonquincollege.com.

Courses

On campus: On Campus
Course
Number
HoursCourse NameWinterSummer
FOD511024.0Role of the Food Service WorkerOn Campus
FOD510921.0Communication/Customer ServiceOn CampusBlank Icon
FOD511221.0Sanitation and Safety (For the Food Service Worker)On CampusBlank Icon
FOD510730.0Nutrition - Part 1Blank Icon On Campus
FOD510830.0Nutrition - Part 2Blank Icon On Campus
FOD511136.0Food Preparation and Production

FOD5111 Food Preparation and Production

Students are exposed to menu planning, portion control, food procurement, quantity food preparation and production, role of production staff, preparation equipment and quality improvement.

Pre-requisites: FOD5112

There are no classes currently scheduled for this course.

Blank Icon Blank Icon
HLT681030.0Field PlacementBlank Icon On Campus

COURSE DESCRIPTIONS

FOD5110 Role of the Food Service Worker

Various topics and responsibilities of the food service worker in long-term care homes are highlighted. Food service operations, quality management and risk management, ethical issues, standards and legislation, customer service and communication are introduced.

FOD5109 Communication/Customer Service

Students apply their knowledge in the provision of excellent customer service. They develop the tools to communicate effectively with clients, co-workers, employees in other departments, management, external service providers and other agencies.

Pre-requisites: FOD5110

FOD5112 Sanitation and Safety (For the Food Service Worker)

Students prepare to challenge the municipal Food Handler certificate and WHMIS (Workplace Hazardous Materials Information System) training certificate. Students gain basic knowledge of sanitary food handling techniques and food service safety procedures to minimize the risk of food borne illness. In addition, students gain a basic knowledge of accident prevention procedures to minimize the risk of job-related injury.

Pre-requisites: FOD5110

FOD5107 Nutrition - Part 1

Basic principles of nutrition, physiology and menu planning are introduced. Variety of diets used in healthcare facilities, Canada's Food Guide to Healthy Eating and factors affecting dietary intake are highlighted. The student also learns hands-on skills related to feeding issues that arise in a long-term or acute care setting.

Pre-requisites: FOD5110

FOD5108 Nutrition - Part 2

Nutritional implications of common disease states including diabetes, cardiovascular disease and kidney disease are introduced. The nutritional requirements throughout the life cycle, social aspects of meals, as well as supplements are discussed. The student learns appropriate diet modifications required for various conditions and changes in physiology.

Pre-requisites: FOD5107

FOD5111 Food Preparation and Production

Students are exposed to menu planning, portion control, food procurement, quantity food preparation and production, role of production staff, preparation equipment and quality improvement.

Pre-requisites: FOD5112

HLT6810 Field Placement

Students gain practical real-world experience in a healthcare facility.

Pre-requisites: FOD5107 and FOD5108 and FOD5109 and FOD5110 and FOD5111 and FOD5112