Mad Hatter Page 10

 

 

Unique Food Services Program
Offered at D.C,

Employment in the dishwasher trade is
nothing to brag about...or so many of us
think. But to the students of the Food
Service Program at Douglas College, be-
coming a dishwasher or busperson is not
only important, it may be a major accom-
plishment.

The College's Food Services (Basic Occu-
pational Education) Program is unique to
British Columbia and Canada, and is
geared to those students who have learn-
ing difficulties or are moderately men-
tally handicapped.

"The program meets the needs of a stud-
ent population who have abilities, but
without being trained into a specific
program they may be unable to find jobs
themselves," explained Program faculty
head, Betty Emery.

As with any other college program, stud-
ents are given assignments, sent on prac-
ticums and given lab time. Lab time, in
the Food Services Program, is usually a
cafeteria which is similar in environ-
ment to the real working situation.

"We try to simulate the outside job world
as much as possible," said Emery. "We

do not protect the student...they are ex-
posed to the same stress as ‘regular em-

ployees'."

Judy, a student who has been in the pro-
gram for just over three months, de-
scribed herself as being "totally ner-
vous at first, but then I got more and
more interested and more and more re-
laxed."

"Everyone treats me nice (other students
and college employees)...co-workers are
nice, but sometimes they can be pretty
bossy," said Judy.

Students learn at their own pace and pro-
gress to other areas of skill only when

 

they have shown competancy in the pre-

requisite areas of training.

Classroom training is given in four areas:
Daily Living Skills, such as safety, first
aid and social skills; Communications,
which include interview skills and verbal
expression; Job Related Information, as in
work attitudes and definitions; and Academ-
ics, which deals with such topics as finan-
ces, counting and written language.

Students are put through a four week prac-
ticum during which they work side by side
with ‘regular employees'. The student is
evaluated by both the cafeteria manager
and the college technician at the midway
point and end of the practicum...the tech-
nician acting as a guide to help the stud-

ent through the transition period from the

college to the practicum. Guidance is
maintained until the student is consistent
in his/her work and capable of the skills
required.

"The technician stays with the student un-
til he/she has it down pat," Emery ey-

plained. "They have to prove themselves oi
the job, and training in a real cafeteria

environment is the only way to do it."

Cafeterias at the Planitarium, Pacific
Press, the Keg Restaurant and CBC Teie-
vision are among the many places of busi-
ness where students have been able to un-
dergo their practicums.

After graduation and when a student gets a
job, the technicians will offer to help
the student through the transition Ber ods

"By that time, it may not take more than.

| half a day," Emery said.

The Program receives support from advisor
groups, such as I.C.L. Foods Services (a
division of White Spot Ltd.), the Hotel
Association, the Keg Restaurant and the
Restaurant Association and Food Services,
to name only a few.

"We asked only for co-operation, and they
have done more than this. If we didn't

 

have this co-operation, I don't know how