Clerk Training (RETS 0671)
Students choose one of the following courses as preparation for their second and third practicum:
Service Clerk Skills 2
Students evaluate their performance during their first practicum, create an action plan to improve, and work in the lab to improve and strengthen their skills.
The Grocery Clerk
This course continues to build and strengthen the student's knowledge of dry good products, bulk foods, dairy, frozen food and over the counter health products. Students increase their knowledge about pricing, UPC symbols, case opening, facing and rotating stock, refrigeration, dry and liquid measurement, dealing with damaged goods, being aware of shoplifters, department maintenance and assisting with merchandise displays.
The Produce Clerk
This course continues to prepare the student to work as a produce clerk. Students increase their product knowledge. Students are given a basic overview of customer service for the produce department, receiving and storage, department maintenance, preparation of product for sale, rotation, trimming, turnover and spoilage is learned along with reconditioning produce and refrigeration.
The Bakery Clerk
This course continues with familiarizing the student with the work of a grocery store bakery clerk. Students are given a basic overview of customer service for the bakery, department maintenance, preparation of product for sale, rotation, packaging and labelling, product knowledge and controlling shrink.
The Deli Clerk
This course continues to prepare the student to work as a deli clerk in a supermarket deli. Students gain knowledge to identify and care for the diversity of product in today's deli counters and displays. Students are given a basic overview of customer service for the deli, preparation of product for sale, equipment, department maintenance, sanitation, and controlling shrink.
* Note: The CRNs listed below could be restricted to specific program areas.
To register for this course, check the information for your program: