Cooperative Education Course
Personalized Placement Learning Plan Components
Course	Managing Personal Resources, Grade 11, Workplace Preparation, HIP3E The Ontario Curriculum, Social Science, Grades 11 and 12, 2000
Credit Value	1
Description of the Placement Situation
The placement is a fast food, full service restaurant with a large dining area. The restaurant is located in a large city centre and employs approximately 15 full-time and 18 part-time employees who work either day or evening shifts. The student will work as a kitchen helper and line cook.
Credit Value of Cooperative Education Course 2

Related Course Expectations
Strand: Self and Others SOV.02 · describing the role of “interpersonal intelligence” in successful relationships; SOV.03 · demonstrate an understanding of the elements of communication; SOV.04 · describe techniques that lead to effective interaction with others; SOV.05 · demonstrate an understanding of the basic nature of conflict and identify ways in which conflict is resolved; SO2.01 - identify different power positions in the workplace and behaviour patterns associated with them; SO3.01 - identify the components of spoken communication and non-verbal communication, taking into account cross-cultural differences; SO3.02 - demonstrate an understanding of active listening skills, through observation and practice; SO3.03 - identify and differentiate instances of the three basic styles of communication: passive, aggressive, assertive; SO4.02 - identify the variety of interactions in which they are involved; SO4.05 - identify the role of initiative, persistence, and motivation on the job, and identify when these qualities are appropriate and helpful; SO5.01 - demonstrate an understanding of the nature of conflict within interpersonal relationships; SO5.04 - explain strategies for coping with issues of personal and public safety. Strand: Personal Responsibilities PRV.01 · demonstrate an understanding of the process of decision-making in life situations; PRV.02 · identify the basic principles and techniques an individual would use in effectively managing personal resources, including talent, time, and money; PR1.04 - demonstrate an understanding of the process of personal decision making; PR4.03 - demonstrate an understanding of the ways in which money can be used most efficiently in attaining a specific goal.	Strand: Preparing for the Challenges of the Future CFV.01 · identify the elements of successful employment and lifestyle planning; CFV.02 · explain why personal well-being is an important factor in getting and keeping a job ; CFV.03 · demonstrate an understanding of the rights and responsibilities of employers and employees; CF1.04 - identify occupations available in fields related to their own talents, interests, and personal attributes; CF2.01 - demonstrate an understanding of the importance of personal hygiene and health; CF3.01 - identify the rights and responsibilities of employees and employers. Strand: Research and Inquiry Skills ISV.02 · use a variety of print and electronic sources to and telecommunication tools to research information effectively; ISV.03 · correctly use terminology associated with personal resource management; ISV.04 · communicates the results of their inquiries effectively; IS1.02 - demonstrate an understanding of data-collection skills and methods, including the use of surveys, questionnaires, and interviews; IS1.03 - correctly use terminology related to personal resource management; IS1.04 - compile information from a variety of research sources; IS2.02 - demonstrate an ability to organize and interpret information gathered through research; IS3.01 - record information and key ideas collected in their research, documenting the sources accurately and using correct forms of citation; IS3.02 - effectively communicate the results of their inquiries, using a variety of methods and forms.
Cooperative Education Expectations
Health and Safety H1 - An understanding of workplace health and safety rules H2 - The appropriate use of safety equipment, including fire extinguishers and smoke and carbon monoxide detectors H3 - An understanding of the need for personal protective equipment, including goggles, gloves, boots and aprons H7 - The procedures for reporting accidents H8 - The procedures for reporting unsafe practices	Reflective Learning RL1 - Relate the placement experience both to the curriculum expectations of the Related course and to the expectations related to cooperative education, using a variety of strategies, activities, and tools RL2 - Reflect on and analyze their placement experiences RL3 - Reinforce the job skills theory acquired in the classroom and the skills, techniques, and principles learned at the placement

Employer’s Expectations

The employer expectations are the same as those identified from the related course and the cooperative education course.

See relevant learning skills which are assessed with a rating scale for reporting purposes.

For OYAP students, see the training standards for the appropriate trade and its related training program.

Learning Opportunities at the Placement

Learning Strategies

The student has opportunities to learn about: · equipment, products, and processes used in the food industry · regulations relating to cleaning/sanitation of equipment, and of personal care and hygiene · regulations regarding cooking or maintaining foods · organizing and managing information · estimating quantities and volume in ordering supplies and services · effective communication with supervisors and co-workers (i.e., active listening skills) · interacting positively with co-workers and customers · applying procedures for the correct and safe handling of cooking equipment · effective decision-making in prioritizing tasks · proper procedures for the correct and safe handling of food by both workers and customers · using measurement and calculation in recipes, costs and budgets · display and presentation techniques · problem-solving strategies to resolve issues with co-workers and/or customers

The student learns through: · observation · demonstration · one-on-one instruction/mentoring · journal writing · independent study · conferencing/discussion · reading · brainstorming · questioning · research

Assessment and Evaluation: Strategies and Scoring Tools

Purpose	Assessment and Evaluation Strategies	Scoring Tools	Expectations	Achievement Chart
Assessment 70%	Task Analysis Checklists	Rating Scale	ISV.03 - IS3.01, IS3.02, ISV.04	K/U, T, C
Assessment 70%	Demonstration: performing tasks with supervision	Checklist: task analysis reports	PRV.01 - PR1.04, PRV.02	K/U, A
Assessment 70%	Demonstration: correct handling of materials and equipment in the workplace	Rating Scale	SOV.03 - SO3.02, SOV.04 - SO4.05	K/U, T, A
Evaluation 70%	Reflective Writing: reflections using evidence from workplace	Rubric	RL1, RL2, RL3 SOV.05 - SO5.01, SO5.04, CFV.01 - CF1.04	K/U, T, C, A
Evaluation 70%	Assignment: Health and Safety in the Workplace	Marking Scheme	H1, H2, H3, H7, H8 CFV.02 - CF2.01	K/U, C, T
Evaluation 70%	Assignment: Employee Rights and Responsibilities	Marking Scheme	R1, R3 SOV.02, CFV.03 - CF3.01	K/U, T, C, A
Evaluation 70%	Teacher/Student Conferences	Rating Scale	SOV.02 - SO2.01, CFV.01 - CF1.04	K/U, T, C, A
Evaluation 70%	Teacher/Student/Supervisor Conferences	Rating Scale	SOV.04 - SO4.02, SO4.05, SOV.03 - SO3.01, SO3.02, SO3.03	K/U, T, C, A
Evaluation 30%	Research Assignment	Rubric	ISV.01 - IS1.04, ISV.02 - IS2.02, ISV.04 - IS3.01, IS3.02, PRV.02	K/U, C
Evaluation 30%	Performance Task: Menu and Presentation Plan - Placement and Classroom	Rubric	SOV.04 - SO4.02, SO4.05, PRV.02	T, A