PCC/ CCOG / HR

Course Content and Outcome Guide for HR 109

Course Number:
HR 109
Course Title:
Culinary Assistant Training
Credit Hours:
15
Lecture Hours:
20
Lecture/Lab Hours:
0
Lab Hours:
390
Special Fee:
 

Course Description

Complete individualized vocational training in food services or clerical areas. Classroom sessions cover job search skills including ADA regulations, identifying accommodations needed for employment, resume writing, developing a portfolio, preparing for interviews, and contacting potential employers. Audit available.

Addendum to Course Description

HR 109 is for third-term students in the Culinary Assistant Program. It is a progressive course that builds on the skills and knowledge that students have acquired from HR 107 and HR 108.

Students learn through classroom instruction and hands-on skill training. Classroom sessions focus on developing work-related communications and social skills, food safety, on-the-job safety, as well as job-success skills. The program coordinator provides individualized training and assistance in maintaining positive work habits.

Intended Outcomes for the course

HR 109 is a progressive course following the completion of HR 107 and HR 108. Students who successfully completed HR 109 should be able to:

§         Be a model of appropriate work skills and behaviors to fellow students in lower level courses, HR 107 and 108.

§         Work effectively with food operation personnel to perform at least three or more jobs in various food service areas.

§         Demonstrate a high level of job-related knowledge and understanding in the areas of food safety, on-the-job safety, teamwork, money handling, disciplinary action and work evaluation, at a workplace.

Course Activities and Design

Students receive hands-on training in the PCC Food services cafeteria on-campus. They work with skillful food service staff to learn specific job skills in their work areas. The students, with input from the program coordinator, select one or more job-training areas out of the following choices: food preparation (hot food, salad, bakery, sandwich, pizza, bento/oriental food, sushi and hot dog); food/customer serving; store-keeping; food area maintaining; and dish-washing. Child-care, custodial service or clerical assisting training may sometimes be available. Students complete assigned tasks performed as their personal ability allows. Students spend two hours per week in classroom activities.

Outcome Assessment Strategies

Assessment is based on 6 areas:

  1. Attendance.
  2. Punctuality.
  3. Work-related skills and habits.
  4. Workplace behaviors.
  5. Classroom activities.
  6. Employability.

Attendance and punctuality that reflect students€™ attitude and professionalism are recorded and counted. The students€™ work-related skills, habits and teamwork, as well as their employability and workplace behaviors are evaluated by the staff trainers, co-workers and the program coordinator. Classroom activities are graded primarily on class participation, in-class assignment, tests and examinations on specific job-related knowledge.

Course Content (Themes, Concepts, Issues and Skills)

THEMES, CONCEPTS AND ISSUES:

  • Learn and become skillful with job skills.
  • Learn the job-success/soft skills necessary for employment retention.
  • Learn specific job-related knowledge to be more knowledgeable.
  • Understand the importance of professionalism, positive attitude and work ethics.
  • Practice work-related communication and team playing.
  • Learn the concept of being a good employee.
  • Learn job-readiness skills and be job-ready.

COMPETENCIES AND SKILLS:

  • Assist the staff trainers to complete assigned jobs in training area.
  • Able to work independently most of the time.
  • Able to adapt to job-success skills (such as social skills, professionalism, etc.)
  • Familiar with specific job-related knowledge (money handling, food safety, etc.)
  • Demonstrate professionalism, positive attitude and good work ethics at work-site.
  • Practice communication and following instruction skills by using effective listening.
  • Present self as good employee.
  • Be job-ready and working to get a job.

Related Instruction

Computation
Hours: 23

Outcomes:

1.  Be a model of appropriate work skills and behaviors to fellow students in lower level courses, HR 107 and 108.

2.  Work effectively with food operation personnel to perform at least three or more jobs in various food service areas.

3.  Demonstrate a high level of job-related knowledge and understanding in the areas of food safety, on-the-job safety, teamwork, money handling, disciplinary action and work evaluation, at a workplace.

Activities:

  • Direct instruction in workplace math skills.
  • Practice math skills at workplace.
  • Learn and be familiar with the food preparation conversion calculator, as well as the standard-metric conversion in weights, measures and temperature.
  • Develop skill in reading and applying conversion charts and tables.
  • Develop skill in money handling and monetary transactions (making change).
  • Develop skill in budgeting.

Communication
Hours: 24

Outcomes:

1.  Be a model of appropriate work skills and behaviors to fellow students in lower level courses, HR 107 and 108.

2.  Work effectively with food operation personnel to perform at least three or more jobs in various food service areas.

3.  Demonstrate a high level of job-related knowledge and understanding in the areas of food safety, on-the-job safety, teamwork, money handling, disciplinary action and work evaluation, at a workplace.

Activities:

  • Direct instruction in workplace communication skills.
  • Practice communication skills at workplace.
  • Develop skill in communicating with others on job-related issues.
  • Develop skill in working independently under supervisor's direction.
  • Develop skill in reporting to the supervisor on job progress.
  • Develop skill in small group communication.
  • Develop skill on effective listening.
  • Lear to improve on suggestions and constructive criticisms.
  • Develop skill in initiating communication.

Human Relations
Hours: 46

Outcomes:

1.  Be a model of appropriate work skills and behaviors to fellow students in lower level courses, HR 107 and 108.

2.  Work effectively with food operation personnel to perform at least three or more jobs in various food service areas.

3.  Demonstrate a high level of job-related knowledge and understanding in the areas of food safety, on-the-job safety, teamwork, money handling, disciplinary action and work evaluation, at a workplace.

Activities:

  • Direct instruction in human relations skills.
  • Practice human relations skills at workplace.
  • Develop skill in interacting with others at work.
  • Develop skill in working well with supervisors, coworkers, customers, etc. in a diverse working environment.
  • Learn to make good impressions with professional appearance.
  • Develop skill in being a team player.
  • Learn to work well with other team members.