FSWF 20 Food Handling I

School of Academic Upgrading and Development

FSWF 20 Food Handling I focuses on the aspects of food handling and preparation skills.  The course topics are food knowledge and food preparation techniques.

Accessibility Services Notice

Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.

Transfer Agreements

Course to Course transfer – NoBlock Transfer – Nobctransferguide.ca
Course Details
Total number of weeks15
Total Credits
Total Hours120
Typical hours per week breakdown
Lecture4
Other4

Learning Outcomes

Upon successful completion of this course, the learner will be able to:

  1. articulate clear food identification knowledge (e.g. vegetable recognition).
  2. identify ingredients needed in a recipe or meal preparation.
  3. formulate short-term and long-term goals for the work day and/or week.
  4. communicate an awareness of expectations on the worksite.
  5. demonstrate a basic awareness of working conditions and job skill levels.
  6. utilize tools and equipment in a safe and efficient manner.
  7. follow workplace rules and assigned schedules.
  8. apply hygiene and grooming principles to maintain professional appearance.

Grading Table

Grade Description
AAV ABOVE AVERAGE -The student has mastered all or most course objectives/requirements in a minimum time frame and has exemplified good work and study habits.
COM COMPLETE – denotes that the student has mastered a satisfactory number of course objectives/requirements in a non-credit course
CRG CREDIT GRANTED - denotes that the student performance was satisfactory in a credit course.
NCG NO CREDIT GRANTED - denotes that the student performance was unsatisfactory.
PCG PARTIAL CREDIT GRANTED – denotes that the student has successfully completed a portion of the course objectives in a credit course.

See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.

Disclaimer

Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.