Institutional Food Service (7 weeks)

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Course Information

This course focuses on the food service worker’s role in health care food service with an emphasis on requirements under the Long-Term Care Homes Act. Various food production, delivery and service systems will be introduced and departmental operations such as purchasing, receiving, storage and inventory will be discussed. Quality management and costs controls will also be addressed.

Intake

Start Date

End Date Apr 21 / 2026

Prerequisite(s):

None

Computer Software Requirements:

n/a

Chats:

Group Work: