Work Experience Practicum 2

Curriculum guideline

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Course
LIST 0250
Discontinued
No
Course code
LIST 0250
Descriptive
Work Experience Practicum 2
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
  • Small group discussion
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:

  • Workplace dynamics/professional relationships
  • Concepts or issues from the respected work site
  • Self-reflection and self-awareness
  • Career portfolios
Learning outcomes

At the conclusion of the course, a successful student will be able to:

  1. Demonstrate self-evaluation and self-reflection activities related to the roles and responsibilities for positions in food services. 
  2. Identify and apply strategies for on the job learning and training.      
  3. Identify strategies to establish and maintain professional, ethical and respectful working relationships with diverse individuals and groups in the community.            
  4. Prepare a professional career portfolio that incorporates ways to market oneself and identifies areas and settings of interest for employment in the community.
  5. Complete assignments linking classroom knowledge with work experience placement.
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.

 

Textbook materials

None

Prerequisites

LIST 0101

Corequisites

None

Equivalencies

None