BAKG 1230: Work Experience
Effective date
January 2021
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course places the student in an established industry operation so that the practical applications of the skills acquired through the certificate are utilized.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Year of study
Grade 10 Equivalency
Prerequisites
For Artisan Baking Certificate: BAKG 1341, BAKG 1342, BAKG 1343, BAKG 1344; For Pastry Certificate: BAKG 1314, BAKG 1347, BAKG 1348, BAKG 1349, BAKG 1350.
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Refine a variety of practical skills and theoretical knowledge acquired during the program in an industry setting
- Gain exposure to skills, methods and knowledge specific to the industry placement
- Critically analyze and document performance to enhance comprehension and ongoing professional development
- Adhere to industry health and safety standards in the preparation, handling and storage of products
- Comply with shop safety practices
- Practice professional etiquette and personal hygiene
- Work effectively as a team member in an industry setting
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 2
Practicum, Self-Paced, Individual Learning: 98
Total Hours: 100
Instructional Strategies
While participating in the work experience, students will have the opportunity to learn from a variety of industry mentors. The instructor will conduct an on-site visit for a feedback and networking session. Furthermore, the instructor will be available for support throughout the duration of the three week industry practicum.
Grading System
Letter Grade (A-F)
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Field Experience
|
70
|
Industry employer evaluation
|
Assignments
|
30
|
Instructor evaluation on work experience reflection in assignment and progress journal
|
Course topics
- Goals, objectives and professionalism for a successful work experience; making the most of work experience; assignments and progress journal submission
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/.
- To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.