Food Service Worker

Diploma in Food Service Worker

Program Overview

Food Service Worker Diploma variety of activities and concepts pertaining to the vocation of Food Service including Knowledge of Food and Nutrition in Health Care, General Kitchen Management including Sanitation & Safety, Menu Planning and Meal Preparation adhering to the dietary allocation of each individual. Graduates typically work with hospitals, long-term care facilities, retirement homes, and other healthcare setting.

The program has been developed in collaboration with various health care facilities and comprises a 160 hours practicum allowing students an opportunity to translate their in-class training in a real-world food service setting.

Who Should Enroll ?

  • Anyone looking to work in the Food Service Industry
  • Anyone looking for employment in Food Handling/Dietary Aid position in a healthcare setting

Program Schedule

Course Name Start Date Duration Day(s) Timing

Food Service Worker

Sep 17, 2022

400 Hours


Time: 09:00 – 17:00


  • Quality Instructors led hands-on training
  • State-of-the-art facilities
  • PC to student ratio is 1:1
  • Flexible Payment option is also available

Course Outline

Introduction to Computers & Keyboarding: This course will provide students with the ability to understand the basic components of the computer, how the operating system works, tips and techniques to search and locate information on the internet. In addition, students will learn proper keyboarding techniques to improve their speed and accuracy.

Microsoft Office – Key Applications: This course presents skills training and assessment for a broad range of computing concepts and techniques. Students will gain competency the key applications of Microsoft Office covering the facets of word processing, spreadsheet management & creating presentations.

The Role of a Food Service Worker: The course sheds light on the general responsibilities of a Food Service Worker. While the course also teaches Ministerial standards adhered to in the food industry, it also aims to develop students’ soft skills in an attempt to generate efficient workers.

Food Safety and Sanitation: This course deals with Food Safety Management. Students learn about various Food borne illnesses, their causes and mitigation. The course adds special emphasis on Cleaning and Sanitizing. To prevent accidents, students are made aware of the importance of Selecting Right Tools and Equipment for the task, while introducing them to various Health and Safety regulations to be followed.

Kitchen Equipments and Food Preparation: This course deals with the core facet of food preparation and its service in a professional service setup. Students are introduced to stages of pre-preparation of food, understanding the use of tools and equipment used for different tasks in the kitchen and the service floor. Special handling caveats for certain kinds of food and their importance is also taught. Students study about the cooking principles used in the kitchen. The course also deals with food presentation, plating techniques and table setup for different kinds of food setup.

Health and Nutrition: This course deals with Cultures and Food from around the world, recommended nutrition and dietary guidelines for humans. Students also learn about Healthy living and humans¿ different life stages. It also sheds light on the Food Pyramid and its tiers and the concept of a Balanced Diet.

Oral Communication & Presentation Skill: The main objective of this course is to enable students to understand, improve and develop their oral communication skills within a business context. Students prepare for a variety of business presentations encountered in the workplace.

Practicum Placement: The placement is to expose the student to a working environment where theory is put into practice. This course requires full-time attendance working within food service environment.

Knowledge and Skills Gained

The student would be able to perform mise-en-place including Peeling/Slicing/Seeding and Dicing fruits and vegetables manually or with the aid of automatic machines. The student would also be able to arrange and serve food while keeping in mind the pertinent dishes/crockery for each food item including Tea/Coffee, Bread, Baked goods, main course and desserts; performing scullery related tasks including washing and stacking dishes and other kitchen equipment and floor. The student may be required to serve customers in a cafeteria/open dining setting or deliver food trays to patients’ rooms in hospitals/nursing homes.

  • Food Service Supervisors
  • Dietary Aid Workers
  • Hospital Meal Attendant
  • Food Counter Attendant
  • Kitchen Helper

Admissions Requirement

High School Graduation Diploma or Mature Student Status (18 years of age academic achievement assessment passed)

Be the first to add a review.

Please, login to leave a review
Add to Wishlist
Duration: 400 Hours


+1 (905) 625-6400