MOOSE JAW — Saskatchewan Polytechnic and Saskatchewan Health Authority (SHA) have collaborated to develop a Health Care Cook program to create more cooks for the health-care industry.
This program offers the tools to provide kitchen services in hospitals, caregiver homes, long-term care homes, personal care homes and private care facilities.
“There is a great career option for anyone interested in cooking and helping others. Cooks in health care are in high demand,” said Sask Polytech’s Food & Nutrition management and Health Care Cook programs head Leanne McFarland.
The SHA will provide subject matter assistance for the Health Care Cook certificate program by reviewing all course materials. They are also going to provide 75 hours of work experience and regular guest speakers will come to support this certificate program for all full-time students.
All these activities are simply to ensure graduates of this program will be ready to work in any healthcare kitchen.
Stephanie Cook, executive director of Nutrition and Food Services for Saskatchewan Health Authority, said, “Teaching cooking students about proper nutrition in meal planning and preparation is important.”
Recently, the SHA has undertaken to be better able to understand and learn about Indigenous foodways so that they can better serve the Métis and the First Nation patients, residents and clients. A team of SHA partners, including First Nations, Métis Health and patient family partners made it possible to be able to support students and help them learn about Indigenous foodways.
The Health Care Cook program will only be offered in Sask Polytech’s Moose Jaw or Prince Albert campuses.
This is a 39-week, full-time certificate program. SHA employees can receive credit through Prior Learning and Recognition (PLAR) and would get additional knowledge on nutrition, operations, menu development and cultural diversity virtually.
“This is a winning relationship for Sask Polytechnic and the SHA. This career is for anyone interested in improving patients’ health through cooking and brightening patients’ day through food and nutrition,” McFarland says.
More information is available about the .
