vcc.ca
FSCR 0615: Worker Safety
Effective date
September 2011
Department
Community & Career Education
School
Arts and Sciences
Description
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.
Credits
2.0
Year of study
Grade 10 Equivalency
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- handle kitchen knives safely and efficiently
- apply basic WHMIS and HACCP principles consistently
- comply with standard safety procedures consistently
- practice safety procedures basic burns, cuts and fire prevention consistently
- follow Work Safe rules consistently when using small tools and equipment
- practice safe lifting, bending and carrying procedures regularly
- comply with workplace harassment policies consistently
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 25
Total Hours: 50
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 25
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 |
|
Participation |
10 |
Checklist to evaluate professionalism, organization, active participation in learning |
|
Quizzes/Tests |
20 |
Verbal and/or written |
|
Final Exam |
40 |
Practical assessment used to guage application of skills |
|
Other |
30 |
Practical assessments using daily/weekly checklists |
Course topics
- Worker Safety
- WHMIS (Workplace Hazardous Materials Information System)
- Lockout
- HACCP (Hazardous Analysis and Critical Control Points)
- Workplace Harassment
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.