Course
Discontinued
No
Course code
FRST 0122
Descriptive
Food Services Practice
Department
Vocational Education and Skills Training
Faculty
Applied Community Studies
Credits
3.00
Start date
End term
Not Specified
PLAR
No
Semester length
15 Weeks
Max class size
12
Course designation
None
Industry designation
None
Contact hours
Seminar: 1 hour/week
and
Lab: 3 hours/week
Method(s) of instruction
Lab
Seminar
Learning activities
- Lab (role-plays, simulations)
- Seminar (small group discussion)
Course description
This introductory course is designed to provide students with learning difficulties or barriers to education and employment with practical in-house work experience in food services. Students will engage in various activities within a simulated work environment that mirrors real-world food operations, offering a foundational understanding of the industry. Students are expected to demonstrate and practice appropriate work habits and attitudes while adapting to various roles and reflecting on their experiences for personal and professional growth. The course aims to enhance employability skills and prepare students for future career opportunities.
Course content
Topics to be explored include:
- Basic terminology and concepts in food services
- Basic functions and features of relevant tools, e.g. coffee grinder, espresso machine, dishwasher
- Strategies for working efficiently and managing time in food services environment
- Safe work practices
Learning outcomes
At the conclusion of the course, a successful student will be able to:
- Demonstrate punctuality, proper attire, and a positive attitude in a simulated work environment.
- Demonstrate effective communication skills with peers, supervisors, and customers in various simulated food services scenarios.
- Examine different roles and responsibilities within the simulated food services environment and how they contribute to overall operations.
- Recognize and follow safe work practices in all activities.
- Develop foundational skills and practice essential techniques in food services training.
Means of assessment
Assessment will be in accordance with the Douglas College Evaluation Policy. An evaluation schedule is presented at the beginning of the course. This is a mastery graded course. Typical means of evaluation would include a combination of:
- Mid-point and final self-assessments
- Demonstration of skills
- Regular attendance and participation in class activities
Instructors may use a student’s record of attendance and/or level of active participation as part of the student’s graded performance. Expectations and grade calculations regarding class attendance and participation will be clearly defined in the instructor's course outline/syllabus.
Textbook materials
Topic-relevant material will be provided throughout the course.