Portland Community College | Portland, Oregon

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.

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.

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.

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.

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.