Course content
Topics to be explored include:
- Inventory control
- Product/retail merchandising
- Fashion merchandizing
- Grocery stocking
- Workplace safety
Means of assessment
Assessment will be in accordance with the Douglas College Evaluation Policy. An evaluation schedule is presented at the beginning of the course. This is a mastery-graded course.
Typical means of evaluation would include a combination of:
- Mid-point and final self-assessments
- Demonstration of skills
- Regular attendance and participation in class activities
Instructors may use a student's record of attendance and/or level of active participation as part of the student's graded performance. Expectations and grade calculations regarding class attendance and participation will be clearly defined in the instructor’s course outline/syllabus
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 the roles and responsibilities of a retail position.
7. Identify the role of WorkSafeBC and employer/employee responsibilities.
8. Understand and use workplace forms.
9. Comply with health and safety practices in the workplace.
10. Exhibit safe operation of tools and equipment, such as a step ladder and box cutter.
11. Use sector-specific vocabulary.
12. Identify retail and business industry standards.
13. Demonstrate the ability to request a safety orientation in a retail environment.
14. Identify and follow the hazard reporting process for a given work site.
15. Follow workplace policy and procedures in a retail work site.
16. Identify the importance of using an organizational tool to keep schedules and appointments.
17. Identify strategies for incorporating health and safety and wellness principles in personal and workplace settings.
Textbook materials
Topic relevant material will be provided throughout the course.