PART-TIME | WINKLER CAMPUS DIEAP-NA Dietary Aide

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Overview

  • 40-hour course
  • Available by classroom delivery

Description

Gain the knowledge and practical skills required to help provide safe and nutritious food for clients in health care facilities and related industries.

The course includes both the PHIA (Personal Health Information Act) and WHMIS (Workplace Hazardous Materials Information System) workshops. You must successfully complete both workshops to receive a final grade.

Note: You must take the Manitoba Health's Food Handler Training Program prior to attending the first class. Please call Manitoba Health at 204-945-3705 for more information. 

Admission Requirements

Regular Admission Requirements

  1. Successful completion of Grade 12.

English Language Proficiency Requirements
English is the language of instruction at the College. As an applicant to the College, you are responsible for a level of English proficiency that is sufficient to participate in all aspects of College study, including lectures, reading, writing and discussion.

Applicants whose first language is not English and who have not successfully completed a Manitoba Grade 12 English will be required to meet one of the following English language proficiency requirements:

a. Canadian Language Benchmark in Reading, Writing, Listening, Speaking at Level 8.
b. TOEFL – a minimum of 550 (CBT-213).
c. CanTEST - a minimum band level of 4.5 in Reading and Listening, and 4.0 in Speaking and Writing.
d. IELTS – a minimum overall band of 6.5 in Reading, Listening, and Speaking with a minimum of 6.0 in Writing.
e. MELAB – a minimum final score of 80 with a minimum of 77 in Writing.
f. CAEL – a minimum overall result of 60 with a minimum of 60 in Writing.
g. Successful completion of AEPUCE (Academic English Program for University and College Entrance) offered through the University of Manitoba and Red River College.  See Academic Policy C13.

To make an appointment to complete the Canadian Benchmark Assessment, contact Red River College's Language Training Centre at 204-945-6151.

Program Outline

Program Content:

  • HEAL-1050 Dietary Aide 40 (40 hours)

Courses and Descriptions

(Click the course name to view the description of the course)
Year 1
Term 1Credit Hours
HEAL-1050Dietary Aide
3
Recognition of Prior Learning (RPL)
In addition to Transfer of Credit from a recognized post secondary institution, other RPL processes are available for RPL courses. Click here for more information. For courses with no RPL, please check www.rrc.ca/rpl for additional contact information.
HEAL-1050Dietary Aide
More Information

Learn the principles of special diets, safety, sanitation, and general food service operations. Students will become familiar with the classes of nutrients and their functions in the body and how these affect specific chronic diseases. Nutrition needs throughout the lifecycle will be reviewed and discussed. Menu planning, diet adjustments for therapeutic menus, and the principles of quantity food production are also discussed.

PHIA (Personal Health Information Act) and WHIMS workshops are included in the course. Students must successfully complete both workshops to receive a final grade.


Click the "More Info" link beside the course's name to view the description of the course.

Computer/Laptop Requirements

Online learning is a critical component of course delivery in all Red River College programs. To ensure each student has the tools they need to achieve their academic goals, all Red River College students require, at minimum:

1.  Off-campus access to a current computer with a webcam

2.  A high speed internet connection

• Recommended minimum speed: 10 mbps for download, 3 mbps for upload
• Slower internet connection speeds may result in audio and video issues. Please keep in mind that if others in your home are using the same internet connection at the same time as you are, you may also experience audio and video issues.
• Please refer to https://www.rrc.ca/studentcomputing for further information on Computer Requirements for Students.


Please note that any anticipated costs are not included in Books and Supplies estimates.

Objectives/Learning Outcomes

Upon completion of the course, you should be able to:
  1. List and describe the various types of health care facilities.
  2. List and describe the major functions of the dietetics department in health care institutions.
  3. Describe the specific roles within a dietary department.
  4. Apply the Canada’s Food Guide to Healthy Eating to daily living.
  5. Identify the food groups associated with the Diabetes Food Guide.
  6. List and describe standard and therapeutic diets used in health care facilities.
  7. List and describe the various texture and fluid modified diets.
  8. Explain the specific nutrient concerns of persons in institutionalized long term care environments.
  9. Understand the basic concepts of menu planning.
  10. Display effective hand-washing and infection control skills.
  11. Practice basic food safety.
  12. Display proper body mechanics in the workplace.
  13. Demonstrate effective communication skills for the workplace.
  14. List and describe the major classes of nutrients.
  15. Identify where to access the nutrient recommendation guidelines for Canadians.
  16. Demonstrate the reading of food labels and the application to daily living.
  17. Explain the relationship between nutrition and certain chronic diseases.
  18. Describe the changes in nutrition needs throughout the lifecycle.
  19. Develop attractive menus using appropriate techniques for flavour and appearance combinations.
  20. Revise standard recipes into large-scale quantities for food service establishments.
  21. Describe how to alter a recipe for the various therapeutic diets.
  22. Describe the principles for preparing and portioning foods and beverages.
  23. Identify the measures and weights indicated on recipes.
  24. Identify the aspects of a well-designed institutional food service establishment.

Recognition of Prior Learning

Recognition of Prior Learning (RPL) is a process which documents and compares an individual's prior learning gained from prior education, work and life experiences and personal study to the learning outcomes in College courses/programs. For more information, please visit www.rrc.ca/rpl.

Graduate Employment Report

Red River College surveys its graduates on an annual basis to collect data related to the graduates’ employment status, salary, occupation and skill use. In addition, graduates are asked to indicate their level of satisfaction regarding the education they received at Red River College.

Visit www.rrc.ca/numbers/reports/graduate-satisfaction for graduate satisfaction and employment reports.

Contact Information

For more information, contact:

School of Continuing Education
E113 - 2055 Notre Dame Ave
Winnipeg, MB  R3H 0J9
Phone: 204-694-1789 or 1-866-242-7073 (toll free)
Fax: 204-633-6489
E-mail: cde@rrc.ca

How to Register

For information on how to register for courses in this program, follow the link below.

www.rrc.ca/part-time/registration/

Student Evaluation of Program

Every year Red River College surveys students, in all full-time programs, to learn more about their college experience. The questionnaire includes questions about students’ experiences with College programs, facilities, and services offered.

Visit www.rrc.ca/numbers/reports/student-evaluation-of-program for student evaluation of program reports.

College Support Services

Red River College is committed to student success and provides valuable support services to assist in helping students make the most of their time at RRC.

Visit www.rrc.ca/supports for more information.

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Red River College endeavours to provide the most current version of all program and course information on this website. Please be advised that classes may be scheduled between 8:00 a.m. and 10:00 p.m. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.