Course description
This course is designed to provide students who experience barriers to education and employment with on-the-job experience related to food services. Students are placed at supervised and supportive worksites in the food services field that match their interests and abilities. Students are expected to demonstrate and practice appropriate work habits and attitudes while gaining exposure to different work environments.
Course content
Topics to be explored include:
- Safe work practices
- Positive work habits and attitudes
- Employability/workplace and interpersonal skills
- Goal-setting and self-evaluation of job performance
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 successul student will be able to:
- Demonstrate the skills required in each food services certificate area.
- Articulate the certification required for employment in the food services sector.
- Acquire relevant certification.
- Demonstrate mastery of skill set in food services training.
- Identify food services specific industry standards.
- Demonstrate good time management.
- Exhibit industry expectations.
- Demonstrate an understanding of employer's expectations.
- Demonstrate safe work practice on a work site.
- Exhibit acquired food services specific skills to the workplace.
- Exhibit the ability to follow workplace rules, policies and assigned work schedule.
- Exhibit entry-level quality and production levels.
- Demonstrate initiative on the job.
- Participate in a workplace practicum interview.