vcc.ca
REHC 0607: Retail Specialization
Effective date
September 2013
Department
Community & Career Education
School
Arts and Sciences
Description
This course is part of the full time Retail and Hospitality Careers Program.
In this course, students are introduced to the industry leaders and are taught the skills required to work in the retail component of the service sector. Students practice basic methods, techniques and skills required to perform tasks in front end support, grocery, deli and bakery, stocking, and warehouse components of the retail industry.
Course modules also include terminology and product knowledge specific to the retail industry.
Credits
10.0
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 products and labels common to the retail industry consistently
- describe types of diets and associated food restrictions consistently
- perform proper product bagging skills, floral wrap, perishable returns and parking lot duties as required in the retail setting
- perform price checks accurately
- maintain efficiency in carry out service, and cart and basket collection
- apply metric measurement to product preparation accurately and portion food using a digital scale or established guidelines accurately
- utilize safe handling procedures when operating or utilizing hand tools regularly
- stock products on shelves using the First In , First Out principle (FIFO) consistently
- perform custodial duties regularly and efficiently
- prepare food products according to quality assurance standards consistently
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 150
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 250
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 250
Instructional Strategies
Instructional strategies include but are not limited to: lecture, classroom discussion, demonstrations, experiential learning and practice.
Grading System
Satisfactory/Unsatisfactory
Passing grade
S (where S = 50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
20 |
Checklist to evaluate active participation in learning completed by faculty |
|
Quizzes/Tests |
30 |
Verbal and/or written |
|
Assignments |
20 |
Research and present information on an aspect of retail industry |
|
Lab Work |
30 |
Evaluation of practical skills required by retail industry in a lab setting |
Course topics
- Product knowledge and terminology
- Front End Skills
- Deli/Bakery Clerk 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.