Students will practise the knowledge and skills needed to comply with workplace safety policies. Curriculum topics covered include the fundamentals of basic emergency procedures, personal safety, the safe use of equipment, knife handling, proper lifting techniques, preventing slips and falls, and the basics of WHMIS, HACCP, and lockout. The course also provides students with the opportunity to identify and respond to workplace harassment and know the consequences when one worker harasses another.
Instructional strategies include, but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.
This course is part of the fulltime Food Service Careers (Adult Special Education) Program.
Course code: FSCR 0615
Length: 50.0 hours
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.