This curriculum for a 60-hour, 12-week Food Processing Language Training Program is based on a needs assessment of the food processing industry, the CLB, and the Labourer Food Processing Facility Essential Skills Profile (NOC #9617). The Instructor’s Guide includes 24 detailed 2½-hour lesson plans. Each lesson plan references the Essential Skills and CLB competencies which are focused on in a series of activities. Each activity is supported by detailed instructions and a list of materials and resources, including relevant page numbers in the Participant’s Guide. Topics covered in the course include Canadian workplace expectations, workplace documents, on the job communication, health and safety in the workplace, Personal Protective Equipment (PPE), WHMIS, HACCP, standard operating procedures, hierarchy of the workplace, on the job training, and job search. The accompanying Participant’s Guide includes worksheets, vocabulary lists, information, and a wide variety of authentic documents: forms, charts, lists, maps, hazard alerts, pictures, floor plans, etc.

Resource Details

Alberta Initiatives Gallery:	Yes
Areas of Focus:	Teaching
Instructional Level:	CLB Stage I (1-4)
Language Focus:	Culture/Intercultural Communication Essential Skills Listening Reading Speaking Workplace Skills Writing
Programs:	Workplace English
Format:	Documents
Produced by:	Bow Valley College
Funded by:	Alberta Learning, LTP
Author:	Lorene Anderson & Peter Zuba
Publication year:	2004
Keywords:	authentic materials, lesson plans, activities, instructor guide, workplace documents, business service texts, EWP
Contact:	Pam Brah
Contact Email:	pbrah@bowvalleycollege.ca
Added:	Nov. 13, 2012, 1:49 p.m.
Updated:	Nov. 13, 2012, 1:49 p.m.