Course
Discontinued
No
Course Code
LIST 0240
Descriptive
Work Experience Practicum 1
Department
Vocational Education and Skills Training
Faculty
Applied Community Studies
Credits
6.00
Start Date
End Term
Not Specified
PLAR
No
Semester Length
7.5 Weeks
Max Class Size
12
Course Designation
None
Industry Designation
None
Contact Hours
Seminar: 10 hours/ week
Practicum: 200 hours/ semester
Method(s) Of Instruction
Seminar
Practicum
Learning Activities
- On-site practice and guidance
- Seminar (small group discussion)
Course Description
This course is designed to provide students with 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:
- Safework practices
- Positive work habits and attitudes
- Employability/workplace and interpersonal skills
- Goal-setting and self-evaluation of job performance
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 workplace practicum interview.
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.