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:
- Workplace dynamics/professional relationships
- Concepts or issues form the respected work site
- Self-reflection and self-awareness
- Career portfolios
Learning activities
- On-site practice and guidance
- Seminar (small group discussion)
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:
- Demonstrate self-evaluation and self-reflection activities related to the roles and responsibilities for positions in food services.
- Identify and apply strategies for on the job learning and training.
- Identify strategies to establish and maintain professional, ethical and respectful working relationships with diverse individuals and groups in the community.
- Prepare a professional career portfolio that incorporates ways to market oneself and identifies areas and settings of interest for employment in the community.
- Complete assignments linking classroom knowledge with work experience placement.