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CHAPTER 3 1© Thomson/South-Western Slide
LOOKING FOR A JOBLOOKING FOR A JOB
3.13.1 Preparing to Look for a Job
3.23.2 Finding Job Leads
Chapter 3
CHAPTER 3 2© Thomson/South-Western Slide
PREPARING TO PREPARING TO LOOK FOR A JOBLOOK FOR A JOB
Describe the importance of clarifying job goals before looking for employment
Explain how to get a Social Security number and work permit
Lesson 3.1
ObjectivesObjectives
CHAPTER 3 3© Thomson/South-Western Slide
JOB GOALSJOB GOALS Thinking about job goals Benefits of work experience
Learning occupational skills Developing employability skills Establishing a work record Earning while you learn Discovering career interests and goals Recognizing the relationship between education
and work Remaining employed after graduation
Lesson 3.1
CHAPTER 3 4© Thomson/South-Western Slide
GETTING READYGETTING READY
You need a Social Security number. You may need a work permit.
Lesson 3.1
CHAPTER 3 5© Thomson/South-Western Slide
SOCIAL SECURITY NUMBERSOCIAL SECURITY NUMBER
The government uses this number to keep track of your earnings.
Each number is unique. Your number remains with you for life.
Lesson 3.1
CHAPTER 3 6© Thomson/South-Western Slide
WORK PERMITWORK PERMIT
Minors are people who have not reached the full legal age.
A work permit is a form issued by school officials that gives students legal permission to work during school hours as part of a work experience education program.
Lesson 3.1
CHAPTER 3 7© Thomson/South-Western Slide
FINDING JOB LEADSFINDING JOB LEADS
Identify different sources of job leads
Illustrate how to prepare a job-lead card
Lesson 3.2
ObjectivesObjectives
CHAPTER 3 8© Thomson/South-Western Slide
SOURCES OF JOB LEADSSOURCES OF JOB LEADS
Family and friends In-school sources Newspaper classified ads Job service Private employment agencies Direct employer contact Internet
Lesson 3.2
CHAPTER 3 9© Thomson/South-Western Slide
25 LEADING OCCUPATIONS25 LEADING OCCUPATIONSFOR WORKERS AGED 16–24FOR WORKERS AGED 16–24
1.1. Cashiers
2.2. Cooks, except short-order
3.3. Stock handlers and baggers
4.4. Waiters and waitresses
5.5. Janitors and cleaners
6.6. Secretaries
7.7. Laborers, except construction
Lesson 3.2
CHAPTER 3 10© Thomson/South-Western Slide
25 LEADING OCCUPATIONS25 LEADING OCCUPATIONSFOR WORKERS AGED 16–24FOR WORKERS AGED 16–24
8.8. Waiters’ and waitresses’ assistants
9.9. Sales workers, apparel
10.10. Receptionists
11.11. Child-care workers, except private household
12.12. Food counter, fountain, and related occupations
Lesson 3.2
CHAPTER 3 11© Thomson/South-Western Slide
25 LEADING OCCUPATIONS25 LEADING OCCUPATIONSFOR WORKERS AGED 16–24FOR WORKERS AGED 16–24
13.13. Nursing aides, orderlies, and attendants
14.14. Supervisors and proprietors, sales occupations
15.15. Child-care workers, private household
16.16. Truck drivers, light
17.17. Bank tellers
Lesson 3.2
CHAPTER 3 12© Thomson/South-Western Slide
25 LEADING OCCUPATIONS25 LEADING OCCUPATIONSFOR WORKERS AGED 16–24FOR WORKERS AGED 16–24
18.18. Construction laborers
19.19. Garage and service station related occupations
20.20. Farm workers
21.21. Carpenters
22.22. Bookkeepers and accounting and auditing clerks
Lesson 3.2
CHAPTER 3 13© Thomson/South-Western Slide
25 LEADING OCCUPATIONS25 LEADING OCCUPATIONSFOR WORKERS AGED 16–24FOR WORKERS AGED 16–24
23.23. General office clerks
24.24. Groundskeepers and gardeners, except farmers
25.25. Computer operators
Lesson 3.2
CHAPTER 3 14© Thomson/South-Western Slide
KEEPING TRACK KEEPING TRACK OF JOB LEADSOF JOB LEADS
Preparing job-lead cards A job-lead card is a card on which to
record information and notes about a job lead.
Benefits of job-lead cards Following through
Lesson 3.2
CHAPTER 3 15© Thomson/South-Western Slide
PARTS OF JOB-LEAD CARDPARTS OF JOB-LEAD CARD
Part 1: Job Lead Source Date Type of Position Person to Contact Company Name Address Phone Numbers URL
Part 2: Action Taken Call Made To Date Contact Made With Date Results Date, Time, and Place
of Appointment Follow-up
Lesson 3.2
CHAPTER 3 16© Thomson/South-Western Slide
SAMPLE SAMPLE JOB-LEAD JOB-LEAD CARDCARD
Lesson 3.2