The ISSofBC Digital Literacy Curriculum Resource consists of modules covering a range of digital skills which are essential to building a foundation of digital literacy for newcomers.
Each Module contains a fully developed digital literacy lesson, digital task with self-assessment tool, PBLA task with assessment tool, and extra practice activities that learners can use on their own time to practice and strengthen digital skills once core instruction has been delivered.
Newcomer Introduction To Classes Online (NICO) is a free digital literacy course to prepare newcomers for learning English online.
Much of our daily lifestyles, the prosperity of community businesses and the world’s economy depends on hospitality. This course will introduce the activities, people and operations involved in hospitality and teach the business principles that help successful operations to thrive in this demanding, challenging and competitive industry.
There are many management skills that can help a person to better understand and create motivating environments. A leader is responsible for doing that for everyone in the organisation. This course describes many practical skills, models and tools to assist the student for functioning as a hospitality manager.
Hospitality companies are especially challenged to keep pace with trends, adapt to evolving practices and accommodate the diversity of their customers and employee needs. Knowledgeable leaders can plan for effective change that also achieves a quality result. These efforts need to be guided by clear direction that anticipates obstacles, manages conflict and uses skilled communication to develop successful teams and individuals. Each of the chapters in this course provide essential learning of situations and solutions for these challenges.
This course will introduce concepts and principles that deal with how to address and manage employee performance and teamwork in real-world hospitality situations. There are many required skills in being a confident Supervisor that can balance the challenge of being put in between organisational demands and employee needs. Many steps and suggestions are included in learning how to build effective teams and in structuring performance evaluations that are motivating and positive. Completing this course will provide learners with definite advantages in being prepared for accepting the responsibilities of a Supervisor and excelling in the role
This course will introduce concepts and principles that deal with how to address and manage employee performance and teamwork in real-world hospitality situations. There are many required skills in being a confident Supervisor that can balance the challenge of being put in between organisational demands and employee needs. Many steps and suggestions are included in learning how to build effective teams and in structuring performance evaluations that are motivating and positive. Completing this course will provide learners with definite advantages in being prepared for accepting the responsibilities of a Supervisor and excelling in the role.
Because the front office is responsible for the major source of revenue in hotels, this course will cover the necessary processes, methods and relationships involved in accomplishing this all important objective. A well-rounded set of skills that requires and understanding of finance, staff coordination, guest service and systems will enable the student to more effectively undertake all the expectations of a role in this department.
The effort to find, hire and train employees must be managed according to legal principles and well-planned methods. Stress, mis-hiring and turnover all combine as cost and quality impacts to any organisation, and especially in hospitality. This course details the entire scope of responsibilities for human resources departments working to help management to treat their employees as valued asset.
Food service is a challenging industry with many types of operations that require highly knowledgeable and involved management to succeed. This course will explain the types and particular goals of these operations, and the practices that help them deliver a quality product that’s appealing in a competitive market.
Studying the methods for proper purchasing, production and service will help the student understand how to maintain standards that avoid the consequences of poor food safety and financial deficits that many establishments suffer from. All the management controls for planning, designing and running a food business profitably are detailed in these chapters.
Food service is a challenging industry with many types of operations that require highly knowledgeable and involved management to succeed. This course will explain the types and particular goals of these operations, and the practices that help them deliver a quality product that’s appealing in a competitive market.
Studying the methods for proper purchasing, production and service will help the student understand how to maintain standards that avoid the consequences of poor food safety and financial deficits that many establishments suffer from. All the management controls for planning, designing and running a food business profitably are detailed in these chapters.
The sales and marketing functions of any business requires an understanding of the skills and methods required to identify opportunities and create plans to achieve them. These skills involve strategic thinking, personal abilities and a thorough applied knowledge of the hospitality practices and relationship structures that exist in the industry.
Student will read and learn from industry leaders that have grown their operations globally. This course will introduce the type of thinking and personal approaches that sales and marketing people must have in order to generate customer interest and business revenues.
The popularity, revenue potential and world trends with making, selling and serving alcohol and beverages are covered in this course. Students will learn about the different alcohols and the ways they are made and what makes them unique for customers that enjoy them. Restaurants and bars depend on their knowledge of what types of drinks to provide and how to provide an exceptional guest experience in serving them. Countries from around the world have cultivated centuries of traditions and methods for producing alcohol from their region’s climate and availability of natural sources for fermentation.
The Connections To Employment program is a 16-week integrated language and workplace training which includes 8 weeks of in-class training and 8 weeks of job coaching with support to find employment.
The program focuses on occupations within the retail industry: