Commercial Cooking 10, 20, 30

(a)	Explore characteristics of professionalism including: respect for self, others and workspace; competence; confidentiality; responsibility; dedication to quality; pride in appearance and personal hygiene; positive attitude; team player; willingness to learn; appropriate and ethical behaviour; and effective communication skills.
(b)	Research expectations for employee and employer professionalism in the food service industry.
(c)	Discuss working conditions and employment standards common to the food service industry.
(d)	Identify common worker injuries reported within the food service industry.
(e)	Identify types of workplace harassment and related resolution procedures (e.g., provincial labour mediation and conciliation services).
(f)	Describe the rights and responsibilities of employees and employers, including the right to refuse process.
(g)	Recognize and apply safe and fair work practices including freedom from violence, harassment and bullying.