Course description
This course is designed to provide students who experience barriers to education and employment with the opportunity to develop bussing, dishwashing, and pot-scrubbing skills to for 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
- WorkSafeBC safety awareness and accident prevention techniques
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:
- 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 WorkSafeBC and employer/employee responsibilities.
- Exhibit an understanding of and ability to use workplace forms.
- Demonstrate the use of health and safety practices in the workplace.
- Demonstrate safe and efficient operation of tools and equipment.
- Use food services-specific vocabulary.
Textbook materials
Relevant material will be provided throughout the course.