The goal of the Ready to Work - Tourism Careers (RTW) program is to develop the skills, knowledge, and attitude of participants to succeed in frontline tourism occupations.  Each program is customized to meet the needs of participants and the unique requirements of employers. 

 

There are three learning components to this program, including:

 

 

The components outlined above are linked to each individual’s learning needs and career action plan.  In addition, community resources are identified to address issues outside the scope of the project, but which have an impact on its success (addictions services, housing, transportation, child care, etc.).

 

Although most training focuses on readying participants for employment in the food and beverage services industry, programs can be designed for communities that need trained employees in any tourism occupation.  Because RTW is a national program that is recognized across Canada, we continue to work with individuals even if they change positions or provinces.

 

Workplace Essential Skills is the core curriculum used by facilitators in the classroom during the first eight weeks of each RTW program.  The curriculum is divided into three key areas: tourism knowledge, skills, and attitude.  Although this portion of the program focuses on tourism, the knowledge, skills, and attitude acquired by participants are transferable to any career they may choose after successful completion of the program. 

 

Participants are also required to successfully complete a number of workshops.  In addition, all participants write the Tourism Essentials exam and the national exam for their occupation; for example, Line Cook and Food and Beverage Server.  Participants are also given a familiarization tour prior to beginning their hands-on skills training.  

 

 

 

Knowledge of the Tourism Sector

 

Promotion of the Tourism Sector and Tourism Businesses

 

 

Communication Skills

 

Numeracy Skills

 

Computer and Technology Skills

 

Manage Information

 

Thinking Skills

 

Ability to Work with Others

 

Job Search Skills

 

 

Positive Attitude

 

Responsible Attitude

 

Adaptability

 

Willingness to Continuously Learn

 

 

The skills development portion of the program is four weeks in length and usually centres on training participants for employment in the food and beverage services industry, though training may occur in all five industries. For example, housekeeping room attendants (accommodation), retail sales associates and freshwater angling guides (recreation and entertainment).

 

When training in the food and beverage services industry, as many as 16 to 20 participants open and operate a mock restaurant under the guidance of Food and Beverage Persons and Chefs who have achieved Journeyperson status.  In addition, two instructors work with participants; one facilitates the development of kitchen skills and the other customer service skills.  Both are taught according to the National Occupational Standards.

 

While working in the mock restaurant/kitchen as a Food and Beverage Server or Line Cook, participants are able to put into practice skills learned in the classroom. 

 

For Food and Beverage Servers this includes: professionalism, communication, teamwork, safety and sanitation, food and beverage product knowledge, suggestive selling, customer service, table setting techniques, fine dining service, wine service, conflict resolution, and stress and time management. 

 

For Line Cooks this includes: professionalism, communication, teamwork, safety and sanitation, food preparation, knife safety, receiving and storage of products, inventory, and stress and time management. 

 

Each day, participants serve lunch to up to 40 guests from the business community and tourism/hospitality sector, allowing them to practice their new skills in a safe environment.

 

 

An important factor in the success of RTW participants is the ongoing support STEC provides in the initial phases of career development.  After the classroom and practical components of the program, a portfolio of certificates and an up-to-date resume are developed for each participant.  A job coach then works with each individual to find suitable employment.

 

RTW coordinators and/or mentors meet with potential employers in the community to discuss how RTW participants can add value to their workforce.  Coordinators/mentors also outline the final on-the-job training component of this program and review the employer’s needs.  Once a RTW participant is hired, mentors continue to work with employers to address any issues that may arise. 

 

A support team (job coach and case manager) also works with each RTW participant to reinforce long-term learning and skills development.  The job coach spends 40 hours over a 20-week period working with participants.  Workplace development logs are used to identify any areas where additional training may be useful.  Participants are evaluated using the National Occupational Standards. 

 

A case manager meets with participants at least once a month to keep them focused and motivated on obtaining their personal career goals.  They work with participants to identify, reduce and/or eliminate barriers to success through a collaborative problem-solving process.  Participants are encouraged to use problem-solving skills and community resources to make changes in their personal lives that will increase their likelihood of success. 

 

In line with STEC's mandate to encourage greater post-secondary and technical training for tourism, all participants are encouraged to pursue Professional Certification and/or Journeyperson status in their chosen occupations.