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Course Criteria
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Participants will map their present methods for allotting time, and learn how to create a plan and manage their time. A work-based case study will be used to teach creation of timelines necessary for project completion. Emphasis throughout will be on the importance of managing time as it relates to prompt arrival at work, organization of tasks, and timely completion of projects. A college certificate will be provided.
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Turbulent times call for flexible and innovative thinking. This engaging and interactive one-day course provides strategies and techniques for "getting out of the box". Consider a more appropriate mental "stance" for flexible thinking; learn strategies inventors use to get break-out ideas; practice specific techniques for getting creative ideas when you need them.
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Your computer could be attacking foreign websites, storing illegally copied computer applications, or just be infected with a computer virus, worm or Trojan horse and you have no idea! This discussion will offer suggestions that will help you mitigate these and other problems. Topics covered will include: anti-virus solutions, patch management, user administration, and wireless network security.
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Students are issued a standardized assessment which is graded and used in placing them into the appropriate level of training.
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In this workshop we will explore the role of the leader's communication skills and behavior in team building, problem solving and achievement of organizational goals. Be ready to explore and practice leadership skills in various real- life situations.
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This course will explore the nature and dynamics of conflict, assertive communication, perferred styles for dealing with conflict, fairness issues and the value of joint problem-solving to produce win-win situations. You will learn to identify the five typical responses to conflict and how to diagnose, plan, and prepare and implement an effective action plan to resolve conflict constructively.
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This workship will cover how to handle typical customer service situations, saying "no" effectively, delivering services that are customer friendly, and disfusing anger and frustration in irate customers.
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This course is for managers and supervisors responsible for staff performance. This course will assist participants to understand the process (planning, coaching + appraisal), write effective performance plans and appraisals, and to recognize the importance of coaching.
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Students enrolled in this course will be introduced to safety and sanitation, identification of basic food items, proper use of kitchen equipment, knive skills, and basic cooking methods. Strong emphasis will be placed on the student's demonstration of these basic food principles to the chef instructor. Students will be tested through the use of written and practical examinations. Successful completion of this class is required to move on to Introduction to Food Production II.
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Students enrolled in this course will continue to build upon the basic principles taught in Introduction to Food Production I. The student will be introduced to sauteing of more advanced food itmes, braising and roasting of meats, starch and vegetable cookery, breakfast cookery, and cold foods. The student will be expected to demonstrate a basic understanding of cooking methods, knife skills, and sanitation to receive a passing grade in this class. Evaluation will take place through written and practical exams.
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