SOAR - 4 Mastery in Food Service
Program Overview
Admission Requirements
The applicant must meet the following Steps to Opportunities, Academics, and Readiness program requirements to be considered fully-qualified:
The program does not have Academic prerequisites, however, the instructor will assess the student’s capacity to succeed in the program. All students must:
- Participate in an intake interview with the instructor
- Have the ability to learn and participate in a group setting
- Have had no behavioral or emotional problems that would significantly interfere with the learning or safety of self or others
- Have a commitment to learning
- Have a medical condition affecting cognitive ability.
Before an applicant’s file is considered to be complete, the following must have been received by the Admissions office:
- Completed application form
- An interview (in person or by telephone) with the Steps to Opportunities, Academics, and Readiness (SOAR) program instructor before entry to the program
- At least two of the following (students must provide documentation at their own effort and expense)
- A psychological assessment
- A copy of an IEP (Individual Education Plan) or transcript from school
- Documentation of disability from a physician or medical specialist
- A referral from CLBC (Community Living B.C.)
- A recommendation from an instructor in an SOAR program at Selkirk, another college, or high school
- A referral from a community agency
We believe in giving learners the chance to flourish in a supportive college setting. It is important we take the time to get to know a prospective student so an individual plan is developed to foster success and appropriately meet the needs of the student and programming.
Courses
FSWS20 - Space Management I
FSWS 20 Space Management I explores the layout of the food service area and the management of kitchen activities. Students will work together as a team to set up the buffet table, patron tables, and kitchen and food preparation area, and task flow between the kitchen and service areas. The course highlights the importance of a clean kitchen and space management.
FSWS23 - Space Management II
FSWS 23 Space Management II builds upon the skills developed in FSWS 20. In this course, students will continue to understand the layout of the food service area and the management of kitchen activities. Students will work together as a team to set up the buffet table, patron tables, kitchen and food preparation area, and task flow between the kitchen and service areas. Topics will include: clear communication, job roles and responsibilities, problem solving, self-management and initiative.
FSWF23 - Food Handling II
FSWF 23 Food Handling II builds upon the skills developed in FSWF 20. The course will focus on the aspects of food handling and preparation skills. The course topics are food ingredient rationales, food storage, and how to follow a recipe properly.
CUST20 - Customer Service I
CUST 20 Customer Service I provides students with the knowledge and skills associated with customer service. Topics include: aspects of the retail sector, communication skills, conflict resolution strategies and principles of customer service excellence.
CUST23 - Customer Service II
CUST 23 Customer Service II builds upon the skills developed in CUST 20. This course will further explore the knowledge and skills associated with customer service. Topics will include: customer service interactions, problem solving, empathy, building rapport, professionalism and workplace confidentiality.
CPRJ20 - Community Project I
CPRJ 20: Community Project I provides students with an experiential learning opportunity. Students will collaborate together to design and execute a community-based project. The project will highlight skill areas in teamwork, communication, community connections, budgeting, project planning and project completion.
CPRJ23 - Community Project II
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