Program Overview

Food Preparation and Production

Overview

Food Preparation and Production is designed as an education and training experience that will assist students in gaining basic practical skills required in their work environment. The course provides students with an exposure to Menu Planning, Portion Control, Food Procurement, Quantity Food Preparation and Production, Role of Production Staff, Preparation Equipment and Quality Improvement.

Admission Requirements

You may enroll in a Continuing Education course at Canadore College if you are 19 years of age or older or if you have earned an Ontario Secondary School Diploma/Ontario Secondary School Graduation Diploma or equivalent.

Students must work in or visit a health care facility to complete course requirements.

Registration

We recommend that you use a computer to complete the online registration process as you may encounter an error if using a device such as a phone or tablet.

What You Need

Most college level courses require textbooks; textbooks are not included in the course fees. It is the student’s responsibility to purchase any required textbooks.

Learning Outcomes

Learning outcomes represent culminating demonstrations of learning and achievement. In addition, learning outcomes are interrelated and cannot be viewed in isolation of one another. As such, they should be viewed as a comprehensive whole. They describe performances that demonstrate that significant integrated learning by graduates of the program has been achieved.

Further Your Education

Personal Support Worker – Ontario College Certificate

• Program Information
  • Overview
  • Admission Requirements
  • Registration
  • What You Need
  • Learning Outcomes
  • Further Your Education
• Experiential Learning
• Alumni
• Testimonials

Program Details

• Code: FWS120
• Type: Part-Time
• Intake:
• Campus: Online
• Duration: 14 weeks – Course

Course Description

The course provides students with an exposure to Menu Planning, Portion Control, Food Procurement, Quantity Food Preparation and Production, Role of Production Staff, Preparation Equipment and Quality Improvement.