Some of the food that was prepared
by the students for the "Meet & Greet" day that was held at the
Labour Adjustment Centre just before Christmas.
Food Service Worker Certificate
Introduction to Nutrition
In this course the students gained an understanding of the relationship of nutrition to health,
disease and physiology and learned the basic principles of nutrition and the nutritional requirements throughout
one's life cycle.
Nutrition and Special Diets
Then students gained a practical understanding of the rationale and importance of special diets
for patients with various needs including restricted diets, diabetic diets, high fibre diets, low fat
diets and allergy restricted diets.
Introduction to Safe Food Handling - Theory
This course provided training in food safety and sanitation for all food service personnel and the
legal implications of food borne illnesses were taught in detail.
Introduction to Safe Food Handling - Practical
This food safety provided practical training in safe food handling, sanitation and the Hazard
Analysis Critical Control Point program for all food service personnel. The course ensured
that students mastered the skills to prepare and serve safe food.
Kitchen Management
The course covered basic culinary math fundamentals for computations used in the hospitality industry.
Kitchen management principles and organization as well as menu styles, types of table service and
appropriate maintenance of facilities and equipment were also covered.
Culinary Skills and Techniques
During lecture and demonstrations in a commercial teaching kitchen, students learned the
introductory theories and basic skills associated with professional food production. Student's used Cook's hand tools
and typical commercial kitchen equipment to prepare small quantity recipes according to industry
accepted methods with adherence to standardized recipes.
Baking and Pastry Arts
Students learned the basic skills required to produce a variety of cakes, pies, pastries, breads and
desserts. Practical skills were mastered through extensive production of baked goods according to recipe
specifications.
Smart Serve
This program of certification through the Hospitality Industry Training Organization of Ontario
is designed to help servers, hospitality managers and owners understand and promote responsible
alcoholic beverage service.
Optimum Service
This workshop introduced and reinforced the skills required by service providers to ensure effective
and consistent customer service in all sectors of their organization. Topics and processed: the
the identification of the client (customer), the need for effective communication skills, the
importance of team building, dealing effectively with difficult people, effective strategies for
conflict resolution and the role of the employee as an individual and as part of the organization.
Effective Communication
This workshop reinforced the communication theory presented in the Optimum Service component
and introduced new information about the communication process. In addition, students had the opportunity
to investigate proven strategies designed to improve communication processes and systems on both
a personal and an organizational level.
Fine Dining Principles and Techniques
This workshop focused on the key aspects and responsibilities of food and beverage servers with a
specific focus in fine dining. Topics included rules of table service, table settings, product and
menu knowledge, upselling, guest interaction and wine presentation and service.
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