Professionalism (FSCR 0610)
This course provides students with the opportunity and support to recognize and develop effective work habits such as regular attendance, punctuality, following workplace routines and displaying a professional attitude. Ongoing feedback from the program instructors assists students to recognize and demonstrate appropriate employee behaviours. In the classroom and teaching kitchen, emphasis is placed on appropriate interactions with co-workers, and taking direction from supervisors.
The importance of quality control and productivity are emphasized.
Students are expected to demonstrate excellent personal hygiene and grooming standards throughout the program.
Instruction is delivered for certification in Serving It Right - BC's Responsible Beverage Service Program TM.
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.
The importance of quality control and productivity are emphasized.
Students are expected to demonstrate excellent personal hygiene and grooming standards throughout the program.
Instruction is delivered for certification in Serving It Right - BC's Responsible Beverage Service Program TM.
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.
Course code: FSCR 0610
Credits: 2.0
Length: 50.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=FSCR&number=0610
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.