using a minimum and maximum range of hours for each major job
function and the successful demonstration of identified competencies.
Health Support Specialist - Level 1
USDOL
Work Process Content
On the Job Training
Introduction to environmental services
5
48
- Facility Layout
- Department Names
- Employee Health
- Equipment
- Central Supply
Infection Control Procedures
4
48
- Transmission of Disease
- Basic chemicals used for infection control
- General principles of infection control
- Personal protective equipment
Body Mechanics
2
16
- Learn the proper methods for safe movement of furniture and equipment
- Safety measures to avoid accidents
Central Supply
7
16
- Storeroom usage and access
- "Right to Know Law'
- Checkout procedures for supplies and equipment
- Mixing of chemicals
- Material Safety Data
- Stocking of supplies
- Minor repairs of equipment
Housekeeping Carts, Janitor's Closet and Supply Closet
5
16
- Organization of the closet
- Labeled and capped containers
- Cleaning procedures for the closet
- Stocking of closets
- Security of the carts and closets
Vacuums
6
16
- Knowledge of varied types of vacuums
- Removal of soil in form of sand/grit
- High traffic areas
- Care of equipment
- Minor repair
- Safety rules for operation
General Carpet Care and Maintenance
13
80
- Spot and stain removal
- Chemicals
- Products
- Supplies
- Equipment
- Carpet Cleaning
- Buffer and bonnet method
- Equipment
- Carpet cleaning procedure
- Hot water extraction method
- Blood removal
- Gum removal
- Hazardous chemicals; carpet clean-up procedure
Buffing, Waxing and Stripping
5
80
- Related chemicals
- Various types of buffers
- Rules in operating buffers
- Care of equipment
- Safety precautions for using the buffer
Basic Housekeeping Skills
10
160
- Floor care-vinyl, quarry tile, terrazzo
- Carpet care-identification of fibers
- Bath-fiberglass, porcelain
- Walls-painted, textured
- Ceiling-painted, textured
- Windows-draperies, shades, glass, blinds
- Fixtures
- Furniture
- Kitchen
- Office
Cleaning Procedures
9
80
- Skilled Nursing Facility
- Bed-Washing
- Patient check-out procedures
- Restrooms
- Medical equipment
- Linen disposal
- Special procedures
- Soiled and clean utility room
- Patient rooms
Assisted and Independent Living
3
80
- Apartment cleaning
- Public rooms
- Restrooms
Infectious Waste Removal/Disposal
5
32
- Regulatory information
- General procedures
- Infectious waste
- Spills
- Blood borne pathogens
Safety Procedures
10
80
- Hazardous Communication Standard Act
- The Right to Know Compliance
- OSHA
- Accident-prone injuries
- Disaster/drill preparation
- Equipment operations
- Reporting safety problems
- Security aspects of safety
- Electrical safety
- Elevator safety
Time Management
0
16
Communication Skills
4
16
- Written
- Verbal
- Non-verbal
- Relating to co-workers and supervisors
Specialized Areas of Service
3
80
- Health Care
- Dining Room
- Residential
Laundry
5
120
- Fabric types and care
- Use of the washer
- Use of the dryer
- Ironing
- Chemicals
Pest Control
2
8
- Identification
- Trash and laundry
Dress Code
3
4
- Proper clothing and shoes
- Personal hygiene
- Professionalism
Safety
4
24
- Fire procedures
- Accident prevention
- Chemical usage-proper dilution and treatment of injury
- Injury on the job
Vegetable Preparation (cooked)
3
80
- Procedure from storage
- Measure quantity
- Prepare for cooking
Meat Preparation (for cooking)
4
80
- Bread
- Tenderize
- Season
- Marinate
Cooking (meats and vegetables)
4
120
- Adjust temperature
- Boil
- Fry
- Bake
Make soups, gravies, sauces
10
40
- Measure
- Mix
- Season
- Blend
- Selection and cutting roasts, steaks and chops
- Preparation of boiled, fried, roasted and broiled meats
- Cleaning fowl preparatory to cooking
- Use of generally used vegetables
- Cleaning and peeling vegetables
- Different ways of preparation (sliced, diced, etc.)
Cooking Foods Preparatory to Serving
15
150
- Combining proper items for soups
- Time control for cooking
- Preparation and use of seasoning
- Cooking various roast and control of the required length of time cooking each kind of roast
- Cooking meats by boiling and practice in the different procedures for salt and fresh meats
- Broiling meats and time control required for rare, medium and well-done meats
- Frying meats for short orders, dinners and sandwiches
- Preparation and use of seasoning
- Preparation of different fowl orders for roasting, broiling, frying, and fricassee
- Preparation of various kinds of dressings
- Preparation and use of seasoning
- Control of timing for cooking different vegetables
- Preparation and cooking potatoes in different styles such as pan fried, French-fried, boiled, baked and scalloped
- Creaming vegetables
- Seasoning
Preparation of Salads, Dressings and Sauces
3
40
- Use of items used in preparation of salads, dressings and sauces
- Use of the different kinks of dressings such as olive oil, mayonnaise, French dressing, Russian dressing and Roquefort dressing
- Preparation and use of standard sauces and combination of sauces
Pastry
5
200
- Preparation and baking of bread and rolls
- Preparation and baking of cakes and cookies
- Preparation and caking of pies
- Preparation and baking of French pastries
- Preparation and baking of Danish pastries
Purchasing Supplies and Planning Menu
4
90
- Purchasing supplies with close check on local market
- Conditions
- Attractive placement of foods on menu
- Practice in receiving food orders from waiters in systematic order
Appetizers and Relishes
2
20
- Preparation and use of appetizers and relishes
- Use of various suitable combinations
Preparation of Beverages
4
20
- Coffee
- Tea
- Iced Drinks
- Other Drinks
Food Storage
2
56
- Storing of food for deep freeze and refrigeration
- Checking food in storage for prevention of waste
Refrigeration
3
20
- Use of the different types of refrigerators and different compartments
- Temperature control
- Cleaning and defrosting refrigerators
Banquet Department
3
100
- Estimating, preparing and cooking for a banquet
- Garnishment of each plate
- Serving food that is hot at time of serving
Inspection for Requirements of Law in Food Business
0
30
SafeServ Certification
4
6
- Food Safety hazards
- How to provide safe food Ensuring proper personal Hygiene
- Keeping foods safe from purchasing and receiving through preparation and service
- Maintaining sanitary facilities and equipment
Speciality Dining In-service Learning
23
32
- A goal for Dining Services is to refine service to residents
- Residents have commented on service delivered by service staff
- Your co-workers have indicated a desire to learn more about upgrading service to residents
- In-service education
- Practicum
- Supervision and evaluation
- Table setting - China
- Table setting - Flatware
- Table setting - Glassware
- Table setting - Linens
- Focal point not only for dining but also for socializing
- Balance of quality food and gracious dining
- Actions show your feelings and mental state
- Good, positive feelings of wait staff contributions to tone of meal service
- Sanitary practices
- Uniforms
- Report to work on time
- Follow cleaning schedule
- Serve hot food hot and cold food cold
- Meals will be ready on time
- Clean as you go
- Put items in their proper place
- Acknowledge guests
The apprentice will be able to list different settings in which activity directors work.
0
40
The apprentice will be able to become aware of Theories on Aging, disorders, sensory losses and individual that are served.
0
50
The apprentice will be able to describe the day to day activities of an activity director, what it means to be a professional, and professional organizations available.
0
40
The apprentice will be able to evaluate the environment in which activity directors work.
0
50
The apprentice will be able to establish leisure and recreational goals through programming for all levels of functioning.
0
40
The apprentice will be able to become aware of the new culture change taking over long term traditional environments to a more home like environment providing opportunities for companionship.
0
50
The apprentice will be able to establish programming levels of activities for 8 different levels of functioning.
0
40
The apprentice will be able to become aware of all documentation required by state and federal regulations, new approaches, forms, assessment procedures and treatment planning.
0
50
The apprentice will be able to become introduced to monitoring tools, Quality Assurance and Management techniques to evaluate programs.
0
40
The apprentice will be able to establish facility councils and volunteer programs.
0
50
The apprentice will become aware of residents rights, behavior management, policies, procedures, regulations and survey process.
0
50
Related Instruction Content
Training Provider(s):
The apprentice will be able to use the related theoretical instruction to keep the apartments, public areas and clothing clean.
5
The apprentice will understand the regulations governing the delivery of housekeeping and laundry services.
5
The apprentice will know how to read and use the information on the MSDS.
5
The apprentice will understand how universal precautions relate to laundry and housekeeping.
13
The apprentices will be able to develop a schedule that will accomplish the delivery of housekeeping and laundry services to the elders living in the assisted living.
13
Demonstrate how to correctly prepare and cook foods to prevent food borne-illness.
10
Demonstrate understanding of State Regulations in regard to Adult Health Care Facilities.
5
Demonstrate complete understanding of company policy by verbalizing knowledge.
5
Demonstrate how to develop and implement a complete meal menu.
10
Demonstrate how to track food supply inventory and safely store food items.
10
Orientation to Activity Director program
2
Theories of aging
6
Activities for all levels of functioning
2
Becoming a companion
5
Monitoring tools
5
Documentation, State and Federal regulations
5
Resident rights, regulations and survey process
5
HSS EMPLOYEE SOFT SKILLS
15
Course Description: This course is designed to prepare students and employees for the World of Work. It will focus on the skills necessary to begin employment and remain employed. These skills will assist the Health Support Specialist to become valuable team players in the health care setting. The discussion questions included with the curriculum will enable employers to build a strong workforce. Course Objectives: 1.Interviewing, Students will learn the correct way to interview for a new position. 2.Job Description, Students will learn what a job description is and what they are allowed to do under a job description. 3.Absenteeism, Students will learn the correct way to handle emergencies that keep them from work. 4.Personal Grooming, Students will learn personal grooming associated with team work. 5.Confidentiality, Students will learn confidentiality skills related to health care. 6.Anger Management, Students will learn how to work as a team and handle difficult situations. 7.Resignation, Students will learn the correct way to resign from a position.
Know and understand formation of medical words.
7
Define prefixes and suffixes, root words, and combining forms.
8
Name the different areas of medicine and its specialties.
2
Use anatomical and directional terms appropriately.
5
Identify all body systems.
4
Understand basic anatomy and physiology.
8
Use medical words and abbreviations.
2
Understand and use conversion tables.
2
Use correct pronunciation of terms.
2
Read and write medical terminology.
3
Be exposed to Spanish translations.
2
Normal Aging
2
a. Aging in America (Facts vs. Stereotypes and Myths) b. General Principles of aging i. Things that contribute to how people age ii. Age-Associated changes c. Memory and Aging
Overview of Alzheimer’s disease and other Dementing illnesses
3
a. Defining Dementia and Delirium b. Conditions that cause Dementia and Delirium c. Alzheimer’s Disease d. Description e. Statistics f. Diagnosis and Risk Factors g. Suggested Stages-Global Deterioration Scale
Effective communication techniques with the person with memory loss.
3
a. Defining communication b. Barriers to normal communication c. Sensory changes and communication d. Tips for communication effectively with the person with AD
Common Behaviors and Challenges Associated with Alzheimer’s disease
2
a. Identification of common Behaviors and Challenges b. Common Triggers to Unwanted Behaviors c. Suggested Approaches to behaviors
Personal Care Issues
2
a. Identification of Personal Care Issues b. Suggested Approaches to Avoid, Defuse, Cope with difficulties in providing care.
Developing a Meaningful Activities Program for the Memory Impaired Older Adult
2
a. The components of a meaningful activities program b. Categories and types of activities c. Examples of activities that work well
Family Caregiver Issues
2
a. Issues families face when dealing with AD b. Family caregiver Options and Coping Strategies c. Common Issues for family and Professional Caregivers d. Positive Aspects of Aging
Chapter 1: History of Elder Care
2
Learning Objectives: Apprentices will demonstrate through research, the history of elder care.
Chapter 2: Relationships required to promote person centered care
2
Learning Objectives: Apprentices will understand the differences between Aging programs and Person Centered care philosophy. Apprentices will understand the importance of continuing education to implement person centered care.
Chapter 3: Environmental changes
3
Learning Objectives: Apprentices will discuss and examine necessary environmental changes and ways to implement those changes.
Chapter 4: Balancing relationships
3
Learning Objectives: Apprentices will understand through research and on-line discussions how to balance relationships & what vital elements in relationships are.
Chapter 5: What constitutes quality of life
3
Learning Objectives: Apprentices will understand and demonstrate through on-line discussions the elements that enable elders to continue their quality of life.
Chapter 6: Values in Person Centered Care
3
Learning Objectives: Apprentices will understand the human values necessary to implement person centered care.