Build practical skills in food safety, nutrition, communication, quantity food preparation, and resident-focused dietary service.
Choose from a 12-week fast-tracked option or a 19-week regular option, both including placement.
Build practical skills in food safety, nutrition, communication, quantity food preparation, and resident-focused dietary service for health care and long-term care settings.
Choose a 12-week fast-tracked option or a 19-week regular option. Both include the same curriculum, 400 total hours, and workplace placement.
Designed for students who want to complete the program in a shorter period through a more intensive schedule.
Designed for students who prefer a more balanced pace while completing the same curriculum and placement requirements.
The Dietary Food Service Worker Program prepares students for food service roles in health care, long-term care, retirement homes, hospitals, and institutional food service settings.
Students develop practical skills in food safety, sanitation, nutrition, communication, quantity food preparation, and resident-focused dietary service. The program combines classroom learning, practical training, and workplace placement to help students prepare for entry-level roles in the field.
Training connected to long-term care, retirement home, hospital, and institutional food service environments.
Learn safe food handling, hygiene, sanitation, WHMIS, and workplace safety practices.
Build knowledge of nutrition, hydration, therapeutic diets, and resident feeding support.
Learn menu planning, standardized recipes, portion control, production sheets, and large-scale food preparation.
Develop professional communication, teamwork, customer service, and conflict resolution skills.
Apply classroom learning through an 80-hour workplace placement.
This module helps students build the academic and career skills needed for success in the program and future workplace. Students review study strategies, college policies, basic writing skills, research skills, and financial literacy. The module also includes training related to the Accessibility for Ontarians with Disabilities Act (AODA) and Ontario Health and Safety standards.
This module introduces students to basic computer technology used in college and workplace settings. Students become familiar with the Windows operating system and learn how to use common computer applications, including Google applications and Google Education tools, to support learning, communication, and workplace readiness.
This module introduces students to the role and
responsibilities of a Dietary Food Service Worker in health care and long-term
care settings. Students learn about food service operations, meal distribution
systems, ordering and purchasing, receiving, inventory control, quality
management, and the regulations that guide food service in institutional
environments.
This module focuses on effective communication,
interpersonal skills, teamwork, and customer service in health care food
service environments. Students learn how to communicate professionally with
residents, clients, co-workers, supervisors, and members of the health care
team. Topics include active listening, problem solving, conflict resolution,
professionalism, and client satisfaction.
This module provides students with essential knowledge of food safety, sanitation, personal hygiene, and workplace safety. Students learn safe food handling practices, infection prevention, foodborne illness prevention, kitchen hazard awareness, cleaning and sanitizing procedures, WHMIS, and health and safety requirements.
This module introduces the basic principles of nutrition and their connection to health and wellness. Students learn about nutrients, food sources, digestion, hydration, Canada’s Food Guide, healthy eating guidelines, and factors that affect food intake. The module also introduces nutritional changes related to aging, including eating, chewing, and swallowing challenges.
This module focuses on nutrition and diet therapy in long-term care and health care settings. Students learn about the nutritional and hydration needs of older adults, therapeutic diets, special dietary requirements, and common medical conditions that affect food and fluid intake. Students also develop an understanding of how to safely assist residents with feeding and hydration needs.
This module prepares students for large-scale food preparation in institutional food service settings. Students learn cooking principles, standardized recipes, portion control, menu planning, production sheets, purchasing, receiving, storage, quality control, and safe use of kitchen equipment. The module also covers recipe conversion, measurement systems, and preparation of meals, snacks, beverages, sandwiches, and modified diet items.
Toronto Academy of Education uses the lens of diversity, access, equity and inclusion. Our programs have a futuristic approach that focuses on the concept of sustainability.
© Toronto Academy of Education 2022-2026 | All Rights Reserved
Powered by Digify SEO Company
