Module 14A, B: Work Study (Optional)

Commercial Cooking 20, 30

Suggested time: 25-50 hours

Note: It is recommended that the objectives and activities in this module be integrated throughout the Core modules of Commercial Cooking 20 and 30. A work study component may also be utilized to enhance these learnings. Schools that have a cafeteria or journeypersons on site may be able to meet many of these objectives within their own facilities.

Foundational Objectives

To be aware of career and job opportunities in the food service industry.
To recognize, value, and develop the personal skills and abilities that apply to the workplace.
To participate in a work study experience in a restaurant or institutional environment.

Common Essential Learnings Foundational Objectives

To understand and develop skills to deal with personal and moral issues in the workplace. (PSVS)
To meet personal learning needs. (IL)

Note: Other CELs may be emphasized.

For more information about implementing work study in schools see the Work Study Guidelines included in the Practical and Applied Arts Handbook. Teachers need to select (from modules) or design appropriate learning objectives for this module; for instance, to demonstrate ability to follow a "Training Plan".

Note: Consult the renewed/new Career and Work Exploration Curriculum Guidelines and the Department of Labour for content about Labour Standards, Occupational Health and Safety, and WHMIS. Add more depth if you offer several work studies during grade 11 or 12 in a course series.

Module 15: Career Opportunities in Commercial Cooking (Core)

Commercial Cooking 20, 30

Suggested time: 2-5 hours

Foundational Objectives

To become familiar with the post-secondary training programs offered in Saskatchewan.
To be aware of career and job opportunities in the food service industry.
To recognize, value, and develop the personal skills and abilities that apply to the workplace.

Common Essential Learnings Foundational Objectives

To develop various skills related to accessing information. (COM, TL)
To understand and develop skills to deal with personal and moral issues in the workplace. (PSVS)
To meet personal learning needs. (IL)

Note: Other CELs may be emphasized.

Learning Objectives	Notes
15.1 To gain a better understanding of the apprenticeable trades. (COM)	Students will define apprenticeship. Working with the students, list the apprenticeable trades. Outline the advantages and disadvantages of pursuing a career through apprenticeship.
15.2 To understand how the high school curriculum articulates with Level I apprenticeship.	Show students the training plan in Appendix B. Explain how meeting all the objectives and participating in the appropriate modules can prepare them to challenge the Level I apprenticeship exam after completing high school.
15.3 To list career opportunities related to the Food Services Industry.	Students will list various career opportunities in the Food Services Industry. Encourage students to use a variety of sources for information: guidance counsellors, career software packages, personal interviews, government resources, websites, etc.
15.4 To identify personal skills and interests that may lead to a career in the Food Services Industry. (PSVS)	Ask each student to create an inventory of preferred activities and interests. Have students list jobs/careers in Food Services that match their interests.
15.5 To explore personal job/career possibilities . (IL )	From the list created for Learning Objective 15.3, ask the students to select two choices of possible careers for further research. Students should research the careers using available resources in the library, in the community, and on the Internet. Investigate the career choices including: description of work duties what personal qualities individuals should possess process to become certified within the trade/career length of education and training school locations cost of education and upgrading trends within the business or career the best and worst parts of the job beginning salary opportunities for advancement If a student engages in work study, she/he may investigate career links within the community for possible work study placements. The student may conduct an interview with a professional/tradesperson as part of his or her experience.