Course Description
A Canadians-based program that is designed to provide students with the skills and abilities required to perform effectively in institutional food preparation settings. This will enhance the student’s customer service, safe food-handling techniques, safety, nutrition, communications, food and beverage preparation and service are covered under this certificate program. Graduates will have the knowledge and skills required to function in nutrition and food services within a long-term care facility and become integral members of the long-term care interdisciplinary team. This program was developed in conjunction with the Ministry of Health and Long-Term Care, professional organizations and employers. It meets Canadian current government standards and employer requirements by incorporating lectures and practical experience in a food lab as you’ll learn about quantity food preparation, basic therapeutic diets and nutrition, proper sanitation and safety practices, effective communication and quality customer service. The student is required to have a hands-on experience that will allow them to apply classroom learning in a real-world work situation.
Student will be able to:
- Conduct nutrition’s role and apply the principles of human nutrition to food production in the health care food service environment;
- Handle a safe and healthy dietary environment, including food 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 food and bake theories to all aspects of food preparation in health care;
- Contribute to the success and image of the health care dietary area by applying interpersonal skills that enhance employee performance;
- Will cover the standards and principles of diet therapy relating to a variety of illnesses and diseases and apply these principles to the assembly of therapeutic meals in the health care foodservice environment;
- Implement cooking principles and techniques in the preparation of large quantities of various foods for the health care environment;
- Develop and maintain ongoing personal and professional development strategies;
- Function within the foodservice worker’s scope of practice to support the goals of health care foodservice;
- Discuss the cost control techniques in the preparation of food service in the health care industry;
Completion requirement
A student must obtain an overall grade, in each module of at least 75% in order to graduate and receive a diploma.
Career Opportunities
Opportunities in Canada, US and UK as Food Service Workers, Nutritional Aide, Food Preparer, and/or Dietary Aide in healthcare settings and in similar food-service occupations in the healthcare sector. These occupational areas in the healthcare sector include hospitals, nursing homes, long-term care facilities, restaurants, catering companies, childcare centres, summer camps, and community facilities that offer day programming.
Course Features
- Lectures 7
- Quizzes 0
- Duration 40 hours
- Skill level All levels
- Language English
- Students 20
- Assessments Yes
