vcc.ca
BAKG 1242: Professionalism & Organization
Effective date
May 2016
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course focuses on how individuals function effectively in the food service industry, as well as techniques for planning efficient production. It uses experiential exercises to examine how individual attitudes and group dynamics affect teams in the classroom and the workplace. Topics include industry expectations, communication models, work ethic, individual values and attitudes and collaborative team-building.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Credits
1.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Create efficient and effective production lists given a series of production criteria, taking into account waste management and multitasking opportunities
- Recognize how group dynamics affect teams in the classroom and workplace
- Discuss how individual attitudes and skills contribute to teamwork in the classroom and workplace
- Communicate professionally and interact respectfully with team members
- Employ proactive behavior and demonstrate initiative, responsibility and ownership
- Support team members by sharing individual and group learning as well as sharing constructive feedback
- Predict conflicts and formulate plans to resolve them
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
Practicum, Self-Paced, Individual Learning: 5
Total Hours: 25
Practicum, Self-Paced, Individual Learning: 5
Total Hours: 25
Instructional Strategies
A variety of role plays and case studies will be used to explore and examine topics in the course. Students will be able to work independently and in cooperative teams to apply theory to practice and to reflect on their own attitudes,
values and beliefs. Group discussions are facilitated to reflect on processes and learning.
values and beliefs. Group discussions are facilitated to reflect on processes and learning.
Grading System
Letter Grade (A-F)
Passing grade
B-
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
60 |
Reflective journal online, production lists, role plays, case studies, conflict prediction and resolution |
|
Participation |
40 |
Self and peer evaluation, instructor evaluation, punctuality, attendance |
Course topics
- Industry expectations, industry culture, production planning and organization, utilization of resources in the kitchen, professional terminology, diversity and individual values and attitudes, personality traits and perceptions, group dynamics and effectiveness, team performance and cohesiveness, communication processes including active listening, individual and team decision-making
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.