• Application Form
• 1-866-goSIAST

Program Information

• Program Overview
• Tuition and Fees
• Admission
• PLAR
• Courses

Program Overview

Location(s):	Distance Learning
Length: Varies by course

Overview

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

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.

Tuition and Fees

For tuition information contact Connie Frith at 306-659-4056.

Admission Information

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

Special Admission

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©

•  Not applicable at this time

Post-Secondary Success

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.

Prior Learning Assessment and Recognition

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. To learn more, visit our transfer credit web page.

 

Courses

Code	Course Name/Description	Credits
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. Credit Units: 2 Lecture Hours: 30 Learning Method(s): Print Distance Individual, Televised/SCN, Print Distance Group	2
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. Credit Units: 2 Lecture Hours: 30 Equivalent Course(s): COMM 112, COMM 135, COMM 155, COMM 160, HUMR 182, JOBS 190, NEPS 114, NURS 114 Learning Method(s): Prior Learning, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group, Web CT/Blackboard, Work Based Delivery	2
EQPT 186	Kitchen Equipment You will discuss the proper procedures for operating, cleaning and maintaining the pieces of equipment commonly used in institutional kitchens. Credit Units: 2 Lecture Hours: 30 Learning Method(s): Print Distance Individual, Televised/SCN, Print Distance Group	2
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. Credit Units: 2 Lecture Hours: 30 Learning Method(s): Print Distance Individual, Televised/SCN, Print Distance Group	2
NUTR 182	Nutrition You will learn the basic principles of nutrition and nutritional requirements throughout the life cycle. Credit Units: 2 Lecture Hours: 36 Corequisites(s): Learning Method(s): Print Distance Individual, Televised/SCN, Independent Study, Lecture/Theory, Print Distance Group	2
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. Credit Units: 2 Lecture Hours: 24 Prerequisites(s): Learning Method(s): Print Distance Individual, Televised/SCN, Independent Study, Print Distance Group	2
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. Credit Units: 2 Lecture Hours: 24 Learning Method(s): Prior Learning, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group	2
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. Credit Units: 1 Lecture Hours: 9 Equivalent Course(s): SFTY 111 Learning Method(s): Prior Learning, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group, Work Based Delivery	1
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. Credit Units: 1 Lecture Hours: 11 Prerequisites(s): SANT 181 Learning Method(s): Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group	1
SFTY 180	Safety You will learn kitchen safety procedures that reduce the risk of accidental injuries on the job. Credit Units: 1 Lecture Hours: 9 Learning Method(s): Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group	1

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

Email a friend

Ask a Question

Phone 1-866-goSIAST (467-4278)