What you will learn
As a result of successfully completing the Food Service Careers Program students can:
- Conduct themselves in a professional manner in the workplace, consistent with industry standards.
- Apply FOODSAFE and worker safety principles consistently when working in a food service workplace.
- Perform bussing and dish-washing duties in an independent and reliable manner
- Employ the appropriate communication skills in peer and supervisor interactions.
- Interact with customers and co-workers in a polite and professional manner.
- Apply basic set-up and kitchen organizational skills to meet the demands of a professional kitchen situation.
- Apply basic knowledge of kitchen equipment and procedures in a professional kitchen.
- Prepare and cook a variety of cold and hot food service items
- Identify and differentiate between a wide variety of workplace opportunities in the food service industry.
What to expect
The Food Service Careers Program provides a supportive environment in which students receive skills training and knowledge in preparation for entry level positions in the food service industry.
The program begins with an orientation and introduction to basic job readiness skills, industry orientation, Worker Safety, FOODSAFE™, kitchen awareness, and use of kitchen knives. Students progress from kitchen basics to food preparation and cooking skills. Classroom/kitchen learning components then alternate with three supervised workplace practicum placements, four (4) weeks in length, which progressively increase in variety and complexity of tasks.
Instruction is delivered for certification in FOODSAFE Level 1™ and Serving It Right™
Experiential learning and ongoing practice of skills occur throughout the program, on campus, in the teaching kitchen/classroom, during industry tours, as well as during the work placement practicums in the food service Industry.
The twelve (12) weeks of practicum placement allow students to benefit from a realistic and practical exposure to the workplace. Food Service Careers program faculty work closely with students to determine strengths and abilities when choosing practicum sites. Faculty also provide ongoing support to the student during work practicum placements.
Between practicum placements, students return to the college. Program faculty review the student’s practicum performance, re-teach, and reinforce skills or areas requiring attention. New learning continues in the classroom/teaching kitchen in preparation for the next placement.
Students participate in two formal planning meetings and an exit interview with program faculty. The planning meetings assist students to identify strengths, areas of improvement, and goals, as well as suggest strategies for success. The exit interview reviews student success, expectations, and outcomes. A student’s attendance at the planning meeting is mandatory, and the student may choose to invite family and/or support persons to attend in their meeting.
- Admission is based on two (2) screening interviews:
- The first screening interview is with the CACE Student Services Assistant for students with Disabilities to determine the applicant’s suitability for the program, according to an admission checklist.
- If the applicant is successful in the first interview, they will have a second interview with the Food Service Careers faculty, including a hands-on assessment in the teaching kitchen
- Interviews are documented and a checklist is used to determine eligibility
- Applicants may be asked to sign a release of information so documentation can be provided to faculty to support the application
- Admissibility is based on the following criteria:
- Diagnosis or history that identifies difficulty with learning
- Comfort in an alternative learning environment designed for students with diverse learning needs
- Previous career exploration that supports training in the food service industry
- Grade 5 reading level. If an applicant does not have documentation of reading level, an informal reading assessment will be administered to determine their functional reading level; applicants who do not meet the requirement will be considered based on department approval
- Ability and willingness to travel independently to the college and workplace
- A checklist is used to document behaviours, emotional problems, or medical conditions that could significantly impair learning or compromise the safety of the student and/or others
- Independently manage own medication
- Demonstrate appropriate personal hygiene, and have the ability to independently attend to personal care needs
- Desire and willingness to work in a professional kitchen, and perform tasks in an efficient and timely manner
- Ability to attend classroom and practicum on a fulltime basis
- Demonstrate the skills to perform program related tasks with strength and endurance
- Good finger and hand dexterity for handling food and equipment
- Applicants should be aware that some practicum placements may require a satisfactory Criminal Record Check through the Ministry of Justice (Vulnerable Sector Search) prior to the practicum placement with children and/or vulnerable adults. Consult with the department at the start of your program to determine whether or not a Criminal Record Check will be required.
- This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
- Applicants must be 16 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
- Applicants must submit official transcripts and educational documents as required by their course or program.
- sincere motivation to work
- stable living situation
- community support
- ability to work in a demanding and busy work environment under stress or pressure
- ability to work flexible hours (for example, early morning, late evenings and weekend shifts)
The program consists of approximately 26 weeks of classroom/kitchen training and 12 weeks of supervised community work experience matched to the student's interests and abilities.
|FSCR 0615||Worker Safety||2|
|FSCR 0620||FOODSAFE Level I||2|
|FSCR 0625||Bussing and Dishwashing||1|
|FSCR 0630||Workplace Communications||3|
|FSCR 0635||Kitchen Basics||6|
|FSCR 0640||Basic Food Prep Level I||5|
|FSCR 0645||Basic Food Prep Level 2||5|
|FSCR 0650||Practicum 1||4|
|FSCR 0655||Practicum 2||4|
|FSCR 0660||Practicum 3||4|
This guide is intended as a general guideline only. The college reserves the right to make changes as appropriate.
* This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
Fees and other costs*
|Fee description||Fee Amount||Notes|
0 - 1
0 - 2
0 - 3
0 - 4
|Materials||0||not including textbooks|
|Medical & Dental||0|
|Program-specific extra fees||241|
Textbooks or other supplies may be required for this program. For information and prices please contact firstname.lastname@example.org.
* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a $300 non-refundable deposit.
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.