vcc.ca
FSCR 0625: Bussing and Dishwashing
Effective date
September 2011
Department
Community & Career Education
School
Arts and Sciences
Description
This course provides students with the support and opportunity to recognize and develop a set of dish-washing and bussing skills to use in a professional kitchen. Students will practise manual dish-washing regularly in the teaching kitchen and will also practise monitoring and replenishing condiments and utensils. This course will also provide students with the opportunity to learn the proper procedures and practice of operating an industrial dishwasher according to industry standards.
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
1.0
Year of study
Grade 10 Equivalency
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- operate industrial dish-washing equipment in a safe and efficient manner
- perform manual dish-washing duties in a reliable and efficient manner
- perform bussing duties to meet the pace by a food service situation
- monitor and replenish condiments and utensil
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 25
Total Hours: 25
Total Hours: 25
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 |
|
Other |
20 |
Observation and analysis of manual dish-washing skills. |
|
Other |
20 |
Observation and analysis of machine dish-washing skills. |
|
Other |
20 |
Observation and analysis of bussing skills. |
|
Participation |
30 |
Checklist to evaluate professionalism, organization, active participation in learning. |
|
Quizzes/Tests |
10 |
Verbal and/or written |
Course topics
- Manual and machine dish-washing
- Bussing
- Replenishing and Re-stocking
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.