vcc.ca
FSCR 0630: Workplace Communications
Effective date
September 2011
Department
Community & Career Education
School
Arts and Sciences
Description
In this course, students practise the basics of effective communication and conversational skills such as appropriate greetings and introductions, the use of eye contact, active listening skills, handling criticism and conflict, giving and taking direction. Topics also include identifying the difference between public and private information, and rights and responsibilities in the work place.
Emphasis is on building self-confidence and self-esteem, identifying personal strengths and areas that require improvement, giving and receiving feedback effectively and problem solving. Students practice effective leadership skills through watching videos, modelling of instructors and being a kitchen leader for their classmates. Students participate in goal setting learning activities throughout the term. Students will prepare for a successful practicum interview.
Students build an awareness and understanding of what effective customer relations mean and develop a positive and professional attitude towards customers.
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
3.0
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:
- employ appropriate conversational skills with fellow students, coworkers, and supervisors
- employ listening skills in order to complete workplace assignments
- use appropriate communication skills to effectively receive and respond to criticism and conflict
- identify employee rights and responsibilities in the workplace
- interact in a courteous and professional manner with guests in the workplace
- display a positive and professional attitude towards customers
- use principles of customer service consistently when working with guests in a professional food service environment
- participate in a workplace practicum interview
- present personal strengths and qualifications in a supportive practicum interview with employer
- demonstrate leadership skills to classmates and instructors in the kitchen
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 60
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 15
Total Hours: 75
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 15
Total Hours: 75
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 |
30 |
Checklist to evaluate professionalism, organization, active participation in learning |
|
Quizzes/Tests |
20 |
Verbal and/or written |
|
Other |
50 |
Ongoing observation and analysis of communication skills |
Course topics
- Effective Communication
- Assertiveness
- Customer Relations
- Interview Skills
- Goal Setting
- Leadership Skills
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.