Community Support Worker Certification Program Course 2 Workplace, Nutrition, Health and Safety Course 2: CSW Workplace, Nutrition, Health and Safety (40 hours) Lesson 1: Foodsafe Level 1-8 hours Lesson 2: Natural Nutrition in Complementary Health Care - Day 1-8 hours Lesson 3: Natural Nutrition in Complementary Health Care - Day 2-8 hours Lesson 4: WHIMS - 8 hours Lesson 5: Respectful Workplace - 8 hours Total: 40 hours LESSON LESSON COMPONENTS LEARNING OUTCOMES COST DELIVERY INSTRUCTIONAL METHODS ASSESSMENT EVALUATION INSTRUCTOR AND CERTIFICATION 6 Foodsafe Level 1 The first level recognized food handling, sanitation and work safety course designed for the food service establishment. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. Workers are certified Foodsafe Level 1 The 1 working session is directly applicable to the Community Support Worker home share environment, where a CSW is in charge of meal planning, shopping, as Formal Foodsafe course Presentation Video/Multimedia Course work Small group work FOODSAFE Level 1 is offered as a one-day (8 hour) course in the classroom Note: FOODSAFE instructors are certified food safety experts who
well as being responsible for cooking in the homes. assist students online and answer questions. The Certification is valid for five years. Participants who pass the exam earn: Certificate: Foodsafe Level1 7 Natural Nutrition in Complementary Health Care - Day 1 Canadian School for Natural The course is an Advanced Natural Nutrition course and teaches participants the skills and knowledge associated with natural nutrition in complementary health care. The lesson teaches the essentials of nutrition, the impact of proper nutrition on the physical, mental and emotional state of clients, the power of proper nutrition in healing, mental, emotional and physical areas of a person s life. Introduction to natural nutrition Nutrition and the physical wellbeing of people. Nutrition and the mental and emotional well-being of people. Best practices in natural menu planning Best practices in food selection for best practices health management. Participants gain a Participants learn and comprehend the science behind natural nutrition and how it contributes to better outcomes for clients Participants learn the benefits of natural nutrition. Participants learn the impact of nutrition on the physical, emotional and mental states of people with disabilities. The participant understands how shopping and food preparation planning are used in complementary health care. Small group breakout Canadian School for Natural Participants gain a Natural Note: CSNN is Canada s largest and a leading school in holistic nutrition education. The school is Certified by Employment and Social Development Canada to provide tuition tax receipts. Designated by the Private Training Institutions Branch of B.C. (PTIB) in British Columbia. Upon achieving an 80% in a workshop, students will receive both a credit log indicating the number of credits and CEUs they have
earned, plus a completion certificate for that workshop. Certificate Advanced Natural Nutrition 8 Natural Nutrition in Complementary Health Care - Day 2 This lesson builds on the foundation of Day one and develops the practical skills of kitchen/food preparation management. The lesson also looks at the partnership between client and participant and builds skills in helping the client to improve the management of food planning and preparation. The lesson develops the practical skills examines shopping, menu preparation and food preparation, cooking and monitoring eating habits. The lesson also deals with the practical issues of food safety issues in a residential setting. Teaches the essential kitchen skills and food preparation techniques when working with people with disabilities. Food planning Shopping skills Menu design Kitchen safety Food preparation skills Engaging your client in food management planning and preparation. The participant learns how to engage the client in food planning and preparation. The participant learns practical skills of kitchen management. The participant learns practical skills of kitchen safety. Participants complete menu planning activities They plan for the improved diets of clients Participate in kitchen skills and food preparation activities Small group breakout Canadian School for Natural Participants gain a Natural
9 WHIMIS Workplace Hazardous Materials Information System WHMIS course objectives are to prevent workplace injuries, diseases, and deaths resulting from the storage and use of hazardous products. This course implements the Globally Harmonized System of Classification and Labelling of Chemicals (GHS) standard for hazard classification and communication. Physical and health hazards Precautionary measures to protect your health and safety How to choose appropriate personal protective equipment WHMIS hazard classifications Hazard and safety information found on WHMIS labels WHMIS symbols and pictograms Information contained on safety data sheets Worker rights and employer responsibilities under WHMIS The importance of education and training. The Participant learns: What hazardous products they could be exposed to. Where they can find information about the hazards of these products. How they should protect both their selves and their clients for the hazards. What they must do if an incident occurs. Pass this course with at least 70% or will ProSafe First Aid Training School Inc. is a leader in First Aid training in British Columbia. ProSafe First Aid Training School Inc. has been providing first aid training since 1999. Certification Participants who pass the exam earn: WHIMIS 10 Respectful Workplace The Respect in Action (Respectful Workplace) professional development training program supports team effectiveness and productivity by providing awareness and resources to influence a workplace culture of respect. Through engaging exercises, the Respect in Action workshop assists employees from all types of positions and industries with the respectful communications Define and calibrate the diverse meanings and impact of respect. Distinguish how to be open minded to challenge points of view, including prejudgments. Recognize attitudes as a choice through the characteristics and communication that we exhibit. Summarize disrespectful behaviours that cause team dysfunction and conflict. Grasp what are discrimination, harassment, and bullying. The Participant learns: Higher level of organizational justice, through the fair and respectful treatment among employees, achieved by developing the skills and overall competence level with respect. Increased understanding of the meaning of respect to everyone, considering dignity, diversity, accommodation, and inclusion. Small group breakout Hone Consulting Note: Hone teaches this certified program with over 20 years of career experience and credentials in adult education, human resources, and business. Participants who pass the exam earn: Respectful Workplace Certification
and behaviours necessary, to establish the foundation to the key organizational and human resources principles of dignity, diversity, accommodation, inclusion, engagement, and accountability. Assess positive respectful behaviours that need to be developed to increase morale and engagement. Work through a respectful communication approach to assess and address disrespect. Account for the benefits of respect and our personal responsibility to the pillars of respect, being our attitudes, communication, and teamwork. Prioritize and generate agreements for putting respect in action. Greater socialization of the organizational values around respect, through training that supports respectful communication, decisions and behaviours on a daily basis. Leveraging a respectful culture as one component of a proactive approach to operate in accordance with provincial laws, standards, and policies for human rights and employee standards, and a preventive measure to abuse, harassment, and/or bullying in the workplace.