Course
Discontinued
No
Course Code
LIST 0250
Descriptive
Work Experience Practicum 2
Department
Vocational Education and Skills Training
Faculty
Applied Community Studies
Credits
6.00
Start Date
End Term
Not Specified
PLAR
No
Semester Length
7.5 Weeks
Max Class Size
12
Course Designation
None
Industry Designation
None
Contact Hours
Seminar: 10 hours/ week
Practicum: 200 hours/ semester
Method(s) Of Instruction
Seminar
Practicum
Learning Activities
- On-site practice and guidance
- Seminar (small group discussion)
Course Description
This course is designed to provide students with barriers to education and employment with on the job experience related to food services. Students are placed at supervised and supportive worksites in the food services field that match their interests and abilities. Students are expected to demonstrate and practice appropriate work habits and attitudes while gaining exposure to different work environments.
Course Content
Topics to be explored include:
- Workplace dynamics/professional relationships
- Concepts or issues form the respected work site
- Self-reflection and self-awareness
- Career portfolios
Learning Outcomes
At the conclusion of the course, a successful student will be able to:
- Demonstrate self-evaluation and self-reflection activities related to the roles and responsibilities for positions in food services.
- Identify and apply strategies for on the job learning and training.
- Identify strategies to establish and maintain professional, ethical and respectful working relationships with diverse individuals and groups in the community.
- Prepare a professional career portfolio that incorporates ways to market oneself and identifies areas and settings of interest for employment in the community.
- Complete assignments linking classroom knowledge with work experience placement.
Means of Assessment
Assessment will be based on course objectives and will be carried out in accordance with the Douglas College Evaluation Policy.