Food Service Worker

Certified Food Service Workers include counter attendants, food preparers, kitchen helpers, food preparers, kitchen helpers, food service helpers and dishwashers. Counter attendant and food preparers prepare heat and finish cooking simple food items and serve customers at food counters. Kitchen helpers, food service helpers and dishwasher’s clear tables, clean kitchen areas, wash dishes, and perform various other activities to assist workers who prepare or serve food and beverages.

Career Opportunities

They are employed by nursing homes, retirement homes, hospitals, restaurants, cafes, hotels, fast food outlets, cafeterias, and other establishments.

Admissions Requirement

-Grade 12 (OSSD) or mature student
-Good oral and written English skills
-Medical Certificate (free of communicable disease with up to date immunization status)
-Hepatitis B immunization is strongly recommended
-Negative Police Check (Vulnerable persons)
-Admissions interview to determine suitability for the program

Program Outline

-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

Course Outline Details

1. 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.

3. 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; accident prevention, proper body mechanics and the creation of a safe work environment; safety legislation and its implications for Food Service Workers; and continuous quality improvement. At the conclusion of this course, students will write the Food Handler Certification examination offered by the Toronto Public Health department. This food handler certificate meets the Ontario Ministry of Health’s food handling training protocol.

5. 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 & cultural aspects of food, the rationale and importance of therapeutic diets, development of nutritional care plans, and principles of menu development.

7. Job Search and Career Development

This course helps students prepare for employment, conduct a successful campaign to find employment, and be successful in their career as a Food Service Worker. Topics covered include preparation of a resume, covering letter and thank you letter to use in job search as well as the importance of life long learning.

8. Work Placement

Near the conclusion of the program, students are required to complete 140 hours of work placement in the food services department of a long term care facility, hospital, school or other institution that prepares and serves food in large quantity. Activities performed will vary depending on the Work Placement site, however, key responsibilities of each student include: being supervised by a Placement host at all times, observing all workplace and school safety and security procedures, dressing appropriately for the Placement experience, interacting with the placement staff respectfully, courteously, and enthusiastically and learning and asking questions about the Work Placement staff’s jobs, environment and daily routine.