Professionalism & Organization (BAKG 1242)
This course focuses on how individuals function effectively in the food service industry, as well as techniques for planning efficient production. It uses experiential exercises to examine how individual attitudes and group dynamics affect teams in the classroom and the workplace. Topics include industry expectations, communication models, work ethic, individual values and attitudes and collaborative team-building.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1242
Credits: 1.0
Length: 25.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1242
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0Additional Information
- Industry expectations, industry culture, production planning and organization, utilization of resources in the kitchen, professional terminology, diversity and individual values and attitudes, personality traits and perceptions, group dynamics and effectiveness, team performance and cohesiveness, communication processes including active listening, individual and team decision-making
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.