Food Service Worker

Location(s): Distance Learning Option

Food Service Worker is an applied certificate program. It is offered through distance learning, and delivered to virtual students in its entirety. It provides the background knowledge, skills and confidence you need to succeed as a food service worker in the food service industry.

You will receive training in all aspects of food service operation. This includes nutrition, special diets, sanitation, safety, communication, food preparation, and servicing and operating kitchen equipment.

The program will be of interest to:

dietary aides, food service workers and cooks who are currently employed in the food services department of a health care facility

individuals who want to pursue a career in this field

Length: Varies by course

Career Opportunities

Graduates may find employment in acute care hospitals, special care homes, integrated facilities and the hospitality industry.

Program Details

Start Date(s): Varies

For information about distance learning courses, contact Connie Frith at (306) 659-4056.

Apply Now

Admission Requirements

Grade 10 or GED 12

After successfully completing two of the courses outlined below, you must apply for admission into the program

English Language Requirement

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met. Refer to the ACCUPLACER^© cut scores and Post Secondary Success Requirements for this program below, and review additional details concerning Special Admission.

ACCUPLACER ^©

ACCUPLACER^© Cut Scores
for this program

Not applicable at this time

Post-Secondary Success

Post-Secondary Success Requirements
for this program

One year post-secondary studies

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of SIAST programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake.

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year.

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

Learning Method(s)

SIAST offers a variety of learning methods for course delivery. The following learning methods are available for some of the courses in this program.

Classroom

Home Study

Online

Televised/SCN

Work-based Training

Please refer to the course descriptions for course specific learning methods.

Prior Learning Assessment and Recognition (PLAR) Availability

SIAST recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training.

More about PLAR

Transfer Credit

Many SIAST students benefit from transferring credit. You may be eligible to transfer credit from or to another college or university. Find out more about transfer credit options.

Courses
expand/contract all

ADMN 181 Food Service Worker's Role

You will examine the food service department's role, staff and relationship with other departments. You will also examine the health care facility as a whole, personal health and standards of conduct.

2.0 Credit Units
30.0 Lecture hours

Learning Method(s): Televised/SCN, Correspondence-Structured Time, Correspondence

COMM 291 Interpersonal Communications

You will develop employability skills through the study of interpersonal communications theory and applications in the workplace. Learning outcomes include the importance of self-awareness and self-esteem, perception problems, verbal and nonverbal messages, listening skills, creating positive communication climates and resolving interpersonal conflict.

2.0 Credit Units
30.0 Lecture hours

Learning Method(s): Lecture/Theory, Televised/SCN, Work Based Delivery, Prior Learning, Correspondence-Structured Time, Correspondence, Online/Blackboard

Equivalent Course(s): COMM 112 COMM 135 COMM 155 COMM 160 HUMR 182 JOBS 190 NEPS 114 NURS 114

EQPT 186 Kitchen Equipment

You will discuss the proper procedures for operating, cleaning and maintaining the pieces of equipment commonly used in institutional kitchens.

2.0 Credit Units
30.0 Lecture hours

Learning Method(s): Televised/SCN, Correspondence-Structured Time, Correspondence

FOOD 187 Food Preparation and Service

Your studies will focus on food preparation and the service procedures required for an efficient and effective food service operation. You will be introduced to the basic principles of menu planning, food preparation, garnishing, meal service, quality and cost control.

2.0 Credit Units
30.0 Lecture hours

Learning Method(s): Televised/SCN, Correspondence-Structured Time, Correspondence

NUTR 182 Nutrition

You will learn the basic principles of nutrition and nutritional requirements throughout the life cycle.

2.0 Credit Units
36.0 Lecture hours

Learning Method(s): Lecture/Theory, Televised/SCN, Independent Study, Correspondence-Structured Time, Correspondence

NUTR 189 Special Diets

Your studies will focus on the use of diet in the treatment of certain diseases. The course content includes the rationale and importance of special diets, and the appropriate use of diet guidelines in writing therapeutic menus.

2.0 Credit Units
24.0 Lecture hours

Learning Method(s): Televised/SCN, Independent Study, Correspondence-Structured Time, Correspondence

PERS 181 Customer Service Skills

The course will help you develop your skills in providing customer service. The importance of customer service to an organization will be stressed.

2.0 Credit Units
24.0 Lecture hours

Learning Method(s): Lecture/Theory, Televised/SCN, Prior Learning, Correspondence-Structured Time, Correspondence

SANT 181 FOODSAFE Level 1

You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will receive a Food Safe certificate from the Department of Health provided you receive a grade of 70% or higher.

1.0 Credit Units
9.0 Lecture hours

Learning Method(s): Lecture/Theory, Televised/SCN, Work Based Delivery, Prior Learning, Correspondence-Structured Time, Correspondence

Equivalent Course(s): SFTY 111

SANT 185 FOODSAFE Level 2

Building on the knowledge you gained in SANT 181 (Food Safe Level 1), you will acquire the management skills needed to ensure food safety.

1.0 Credit Units
11.0 Lecture hours

Learning Method(s): Lecture/Theory, Televised/SCN, Correspondence-Structured Time, Correspondence

Prerequisites:
SANT 181 Minimum Grade of 60

SFTY 180 Safety

You will learn kitchen safety procedures that reduce the risk of accidental injuries on the job.

1.0 Credit Units
9.0 Lecture hours

Learning Method(s): Lecture/Theory, Televised/SCN, Correspondence-Structured Time, Correspondence

Course Attributes:

The following courses are transferable to the Food and Nutrition Management Program and the Hotel and Restaurant Administration Program offered at Kelsey Campus.

COMM 291 - Interpersonal Communications

PERS 181 - Customer Service Skills

SANT 181 - FOODSAFE Level 1

SANT 185 - FOODSAFE Level 2

More Information

Phone 1-866-goSIAST