The Food Service Worker program is designed to provide students with the skills and abilities required to perform effectively in institutional food preparation settings.
DurationThe Food Service Worker program is designed to provide students with the skills and abilities required to perform effectively in institutional food preparation settings. Customer service, safe food-handling techniques, safety, nutrition, communications, food and beverage preparation and service are covered under this certificate program.
Students graduating from this program will have the knowledge and skills required to function in nutrition and food services within a long-term care facility and become an integral member of the long-term care interdisciplinary team.
This program is mandated by the Ministry of Health and Long-term Care for all staff employed in the position of food service worker in long-term care dietary environments.
At Seneca, we're proud of the education we provide to students. Every year thousands of students register for part-time and continuing education classes that offer them the flexibility they need for the education they want.
Based on the seven HACCP Principles, you are taken step-by-step through the development of a HACCP Plan for your preventive control plan by engaging in a case study. The four preliminary steps to HACCP, including developing a product description and process flow diagram will be examined.
Basic.fst course is an employee level food safety certification course. Basic.fst is a food handling, sanitation and work safety course designed for front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers.
The bylaw requires that the owner/operator of food establishments ensure that there is, at all times when the establishment is operating, at least one (1) certified Food Handler working in a supervisory capacity in each area of the premises where food is prepared, processed, served, packaged or sto...
Our HACCP series of training courses provide practical and technical information participants need to develop, implement and maintain a HACCP-based food safety management system.
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