Role of the Food Service Worker
FWS100

Sessions: Indep; Hours: 24
This is an introductory course that highlights the various topics to be covered throughout the Food Service Worker program and the responsibilities of the food service worker in Long Term Care (LTC) facilities. Food service operations, quality and risk management, ethical issues, standards and legislation, customer service and communication are introduced.
Note: To successfully complete all assignments of the FWS100 course, students must work in or visit a health care facility.
CRN# 21856, 21857, 21858, 21859, 21860

Sanitation & Safety
FWS115

Sessions: Indep; Hours: 30
This is a basic course covering the essential skills required to handle food and equipment in a safe manner that prevents contamination and food-borne illness. Topics covered include: personal hygiene, factors of food-borne illness, safe food handling techniques, legislation, hazard awareness, safe work habits, fire hazards, and WHMIS. Prerequisite: FWS100 recommended.
Note: To successfully complete all assignments of the FWS115 course, students must work in or visit a health care facility.
CRN# 21861, 21862, 21863, 21864, 21865

Introduction to Nutrition
FWS130

Sessions: 8; Hours: 24
Students will be given an overview of nutrition needs and factors affecting intake throughout the life cycle, with emphasis on older adults and the frail elderly. Upon completion of the course, students will be able to identify factors that affect food intake, describe social aspects of meals, understand Canada’s Food Guide and apply it to basic menu-planning principles. Prerequisite: FWS100 recommended.
CRN# 21866, 21867

Nutrition & Health Care
FWS135

Sessions: 12; Hours: 36
Nutrition and Health Care has been designed to meet the need of food service workers to understand the various nutrition requirements of the residents/patients they work with. It is a course that looks at the entire requirements of a resident/patient, including nutrition, texture, nutrition supplementation, meals and nourishment, as well as dining atmosphere. Prerequisite: FWS130.
CRN# 21868, 21869

Communication & Customer Service
FWS125

Sessions: Indep; Hours: 30
Communication and Customer Service is designed to help students apply their knowledge in the provision of excellent customer service. It will provide learners with the tools to communicate effectively with clients, co-workers, employees in other departments, management, external service providers and other agencies. Prerequisite: FWS100 recommended.
CRN# 21870, 21871, 21872, 21873, 21874

Food Preparation & Production
FWS120

Sessions: Indep; Hours: 30
Food Preparation and Production is designed as an education and training experience that will assist students in gaining the basic practical skills required in their work environment. The course provides students with an exposure to menu planning, portion control, food procurement, quantity food preparation and production, the role of production staff, preparation equipment and quality improvement. Prerequisite: FWS100, and 30 hours experience working with a cook or chef is recommended.
Note: To successfully complete the FWS120 course, students will be required to complete a practical assignment at their place of employment, or in the kitchen of a health care facility in their community.
CRN# 21875

Smart Serve
VOC482

Sessions: Inped; Hours: 3
Groups hosting Special Occasion Permit functions (functions where alcohol is served) in municipal facilities, and employees working in licensed establishments, are required to have certification under the Smart Serve program.

Convention Planning
CEA551

Sessions: Indep; Hours: 36
This course is designed to acquaint students with the fundamental principles and practices involved in meeting planning; it provides an overview of the key functional responsibilities, as well as some of the highlights and pitfalls that may be encountered.
CRN# 21208

Event Planning & Protocol
CEA585

Sessions: Indep; Hours: 30
This course will provide students with a practical foundation in planning an event. Critical aspects of event planning will be discussed, including themes, food and beverage planning, cost control, menus, quantity needs, service options, and room setup. The course will also address key issues involved in protocol when planning hospitality events, including the proper use of titles, seating, levels of service and security.
CRN# 21947

Hospitality Marketing I
CEA897

Sessions: Indep; Hours: 45
The importance of contemporary marketing skills in today’s increasingly competitive and complex marketplace is underlined in this course. Students learn to translate ever-changing guest needs into market opportunities by planning, analyzing, researching, setting objectives and using a variety of interrelated marketing strategies.
CRN# 21948

Hospitality Facility Management
CEA951

Sessions: Indep; Hours: 48
This course will introduce students to the key components involved in the design and management of hospitality facilities. The student will acquire knowledge of the following: the nature of hospitality facilities, maintenance needs, the primary facility systems, lodging, food service design, and renovation. This course provides students with the knowledge required to become successful managers in the field of hospitality.
CRN# 21284

Food, Nutrition and Hospitality Management
CEA898

Sessions: Indep; Hours: 45
This course is designed to help students examine how food and nutrition can help to achieve optimum health and well being. Students will investigate nutritional care for seniors through an understanding of food service operations and the Ministry of Health dietary standards. Students will experience a combination of food preparation and service theory.
CRN# 21949