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Food Service Worker

Description

The Food Service Worker program is designed to provide students with the skills and abilities required to perform effectively in institutional food preparation settings. Customer service, safe food-handling techniques, safety, nutrition, communications, food and beverage preparation and service are covered under this certificate program. Students graduating from this program will have the knowledge and skills required to function in nutrition and food services within a long-term care facility and become an integral member of the long-term care interdisciplinary team. This program is mandated by the Ministry of Health and Long-term Care for all staff employed in the position of food service worker in long-term care dietary environments.  
 
 
Entry Requirements

Ontario Secondary School Diploma (OSSD) or equivalent with:

Grade 12 English: ENG4 (C) or ENG4 (U)
 
OR
 
Mature Student Status (age 19 or older) with the prerequisite course, its equivalent or appropriate Academic and Career Entrance (ACE) Certificate program credit (see Academic Upgrading)
 
OR
 
Completion of ESL934
 
OR
 
Placement at COM101 or COM111 via English Assessment and Placement (ELL100)
Students who do not meet the admission requirement should contact the Program Coordinator directly for further advisement.  

 
CURRICULUM
 
The following courses are offered online.
  • FSW100  Role of the Food Service Worker
  • FSW101  Sanitation and Safety
  • FSW102  Communication and the Food Service Worker
  • FSW103  Quantity Food Preparation
  • FSW104  Introduction to Nutrition
  • FSW105  Nutrition in Health Care  

Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.
 

Overview

Seneca Polytechnic logo
  • Institution: Seneca Polytechnic
  • Program type: Certificate
  • Language: English
  • Program Code: FSW
  • Delivery Method: Fully Online/Distance

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Disclaimer:
Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.