Course description
This course is designed to provide students with barriers to education and employment with the opportunity to develop bussing, dishwashing, and pot scrubbing skills to use in a professional kitchen. Students also practice the knowledge and skills needed to comply with workplace safety policies.
Course content
Topics to be explored include:
- Bussing, dishwashing, and pot scrubbing skills in a professional kitchen
- Operating an industrial dishwasher according to industry standards
- WorkBC safety awareness and accident prevention techniques
Learning activities
- Lecture
- Lab
- Role-plays
- Audiovisual media
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.
Learning outcomes
At the conclusion of the course, a successful student will be able to:
- Employ bussing, dishwashing, and pot scrubbing duties to competitive industry standards in the College cafeteria.
- Demonstrate the ability to request a safety orientation.
- Identify hazards and apply appropriate responses.
- Demonstrate the hazard reporting process for a given work site.
- Exhibit workplace policy and procedures.
- Exhibit the importance of using an organizational tool to keep schedules and appointments.
- Identify common hazards in food services.
- Identify the roles and responsibilities of the position.
- Identify the role of WorkSafe BC and employer/employee responsibilities.
- Exhibit an understanding and use workplace forms.
- Demonstrate the use of health and safety practices in the workplace.
- Exhibit safe operation of equipment.
- Demonstrate the use of tools and equipment in a safe and efficient manner.
- Use food services specific vocabulary.
Textbook materials
Topic relevant material will be provided throughout the course.