Course
Discontinued
No
Course Code
LIST 0210
Descriptive
Cleaning and Maintaining Kitchen Equipment
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/Lab: 4 hours per 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 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 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.
Means of Assessment
Assessment will be based on course objectives and will be carried out in accordance with the Douglas College Evaluation Policy.
Textbook Materials
Topic relevant material will be provided throughout the course.