Intro to Merchandising

Curriculum Guideline

Effective Date:
Course
Discontinued
No
Course Code
LIST 0110
Descriptive
Intro to Merchandising
Department
Vocational Education and Skills Training
Faculty
Applied Community Studies
Credits
3.00
Start Date
End Term
Not Specified
PLAR
No
Semester Length
15 weeks
Max Class Size
12
Course Designation
None
Industry Designation
None
Contact Hours

Lecture: 4 hours/ week

Method(s) Of Instruction
Lecture
Lab
Learning Activities
  • Lecture
  • Lab
  • Role-plays
  • Audiovisual media

 

Course Description
This course is designed to provide students with barriers to education and employment with hands on training in retail and business services. The focus of the course is on foundational practical skills needed to obtain employment in a variety of retail workplaces.
Course Content

Topics to be explored include:

  • Inventory control
  • Product/retail merchandising
  • Fashion merchandizing
  • Grocery stocking
  • Workplace safety
Learning Outcomes

At the conclusion of the course, a successful student will be able to:

1.    Demonstrate opening and closing of inventory boxes, reading packing slips, following and packaging work orders, and scanning. 2.    Demonstrate sorting products, reading a planogram, stocking and facing, pegboard stocking, recovery and pricing products.
3.    Demonstrate hanging, folding, nubbing, sizing, security and price tagging.
4.    Demonstrate scanning and bagging of groceries, stock rotation, checking product expiration, and best before dates.
5.    Describe components of the Employment Standards Act of BC.
6.    Identify common hazards in the retail and business employment area.
7.    Identify the roles and responsibilities of the retail position.
8.    Identify the role of WorkSafe BC and employer/employee responsibilities.
9.    Understand and use workplace forms.
10.    Use health and safety practices in the workplace.
11.    Exhibit safe operation of equipment such as step ladder and box cutter.
12.    Utilize tools and equipment in a safe and efficient manner.
13.    Use sector specific vocabulary.
14.    Acquire relevant certification.
15.    Demonstrate master of skill set in retail training.
16.    Identify retail and business industry standards.
17.    Adhere to general workplace policies.
18.    Demonstrate the ability to request a safety orientation in a retail environment.
19.    Identify hazards and apply appropriate responses.
20.    Follow the hazard reporting process for a given work site.
21.    Follow workplace policy and procedures in a retail work site.
22.    Identify the importance of using an organizational tool to keep schedules and appointments.
23.    Identify and explain principles of health and occupational health and safety.
24.    Identify strategies for incorporating health and safety and wellness principles in personal and workplace setting.

Means of Assessment

Assessment will be based on course objectives and will be carried out in accordance with the Douglas College Evaluation Policy. This is a mastery course.

Textbook Materials

Topic relevant material will be provided throughout the course.

Corequisites