vcc.ca
FSCR 0610: Professionalism
Effective date
September 2011
Department
Community & Career Education
School
Arts and Sciences
Description
This course provides students with the opportunity and support to recognize and develop effective work habits such as regular attendance, punctuality, following workplace routines and displaying a professional attitude. Ongoing feedback from the program instructors assists students to recognize and demonstrate appropriate employee behaviours. In the classroom and teaching kitchen, emphasis is placed on appropriate interactions with co-workers, and taking direction from supervisors.
The importance of quality control and productivity are emphasized.
Students are expected to demonstrate excellent personal hygiene and grooming standards throughout the program.
Instruction is delivered for certification in Serving It Right - BC's Responsible Beverage Service Program TM.
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.
Credits
2.0
Year of study
Below Grade 10 Equivalency
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Identify the importance of using an organizational tool to keep schedules and appointments in.A9
- Apply hygiene and grooming principles to maintain a professional appearance in the College kitchens and workplace environment.
- Take direction from supervisors in a respectful and courteous manner in the learning and workplace environment.
- Follow school and workplace rules and schedules consistently.
- Maintain a professional appearance and conduct oneself professionally on a regular basis.
- Demonstrate initiative in the kitchen and the importance of consistent productivity.
- Follow Serving-It-Right procedures when working with alcohol.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 20
Practicum, Self-Paced, Individual Learning: 10
Total Hours: 50
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 20
Practicum, Self-Paced, Individual Learning: 10
Total Hours: 50
Instructional Strategies
Instructional strategies include but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.
Grading System
Satisfactory/Unsatisfactory
Passing grade
Satisfactory
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Quizzes/Tests |
10 |
Verbal and/or written |
|
Practicum |
20 |
Checklist to evaluate active participation in learning |
|
Other |
20 |
Observation and analysis of professional grooming skills |
|
Other |
20 |
Observation and analysis of organizational skills |
|
Other |
30 |
Observation and analysis of personal conduct skills |
Course topics
- Student Success
- Effective Work Habits
- Professional and Personal Hygiene
- Service-It-Right
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.