Program Courses — Page 6

Blueprint Reading

In this course, students will be introduced to the fundamental concepts of blueprint reading. Topics include types of views, line conventions, basic dimensioning, and commonly used symbols. Students will also gain practical skills in interpreting construction drawings, with a focus on small buildings in the institutional and commercial sectors.

Carpentry, Renos, Materials, Tools & Safety 1

In this course, students will build foundational skills for carpentry and renovation work. Through hands-on, project-based learning, they will practice construction layout, trade math, and safe use of hand and power tools. Working with construction materials, students will learn to read plans and carry out basic carpentry tasks. Teamwork and jobsite safety will be emphasized as students complete workshop-based projects

Welding for Carpenters

In this course, students will be introduced to fundamental welding safety and techniques. They will learn the operating principles of oxy-acetylene cutting and shielded metal arc welding (SMAW), with a focus on non-structural applications. Through hands-on practice, students will perform basic cutting and welding tasks on components such as metal door frames, anchor bolts, and rebar. Emphasis will be placed on proper equipment use, personal protective equipment (PPE), and maintaining a safe, organized work environment

Constr & Carp Finishing Practices

In this course, students will enhance their practical knowledge and hands-on skills in construction and carpentry finishing. Emphasis is placed on rigging and the safe and effective use of scaffolding. Materials will be used with portable and stationary power tools to complete interior and exterior finishing tasks.

Applied Construction Geometry

This course introduces students to the principles and practical applications of geometry in construction layout. Students will learn to identify and apply geometric procedures to layout straight lines, angles, triangles, quadrilaterals, circles, ellipses, other polygons, and arches. Students will also use primary trigonometric ratios to support working with triangles in carpentry projects.

Basic Masonry

In this course the student will explore the history and importance of masonry to the Construction Industry. Realizing manufactured products, field - produced materials, and skilled labour are utilized to produce walls and floor surfaces. Students will learn the basics of estimating, selecting, planning, and setting brick material to accent or form a structure.

Carpentry, Renos, Materials, Tools & Safety 2

In this course, students will enhance their practical skills and knowledge in carpentry while selecting appropriate tools and materials. Special emphasis will be placed on roof, stair and railing construction, reinforced through hands-on projects.

Residential Estimating

In this course, students will study and organize the essential steps to successfully complete a residential quantity survey using established industry principles. The course will also cover unit pricing techniques, incorporating measured quantities and labor costs, to prepare accurate and effective cost estimates.

Persuasive Writing

With a thematic focus on current issues, this course will help learners to express themselves clearly, correctly and persuasively in written form. Learners will also engage in analytical reading and critical thinking through assigned readings and discussions on a variety of topics. The course will also help learners to effectively compile and present research in essay form according to the APA style of documentation.

Communications I

This course emphasizes the development of the communications skills needed in other post-secondary programs and in the workplace. An examination of the writing process is complemented by an exploration of proofreading and revising strategies. Students will extend their reading skills, utilize specific text reading and develop their note taking strategies.

Communication Fundamentals I

This course focuses on the development of fundamental writing and reading skills required for effective communication in various fields of study. Learners will develop skills in sentence, paragraph and essay development. Learners will be introduced to the APA documentation style.

Communications Fundamental II

This course incorporates topics on current issues with the learner's ability to write clearly and correctly and engage in critical thinking. Learners will demonstrate their competence in essay and summary writing, and text analysis through assigned readings and discussions on a variety of topics. The learner will also be introduced to writing research reports according to the APA style of documentation.

Communications II

This course provides students opportunities to extend and consolidate their editing and proofreading skills. Through an examination of the research process, students develop their research and critical thinking skills; an introduction to APA style provides students with a basis for producing properly formatted research essays.

Communications for the Trades

In this course, students will develop the fundamental comprehension, technical, business, and oral communication skills required of employees in the trades. Upon completion of this course, you will be more adept at analyzing real-world writing scenarios; writing clearly and concisely; and communicating professionally.

College Writing Essentials

Through an examination of specific reading sub-skills, learners develop strategies for reading effectively at the post-secondary level. A review of the writing process and essential proofreading and editing skills is complemented by an examination of research skills and APA documentation format. Learners are expected to analyze and compile information from various sources and prepare a properly formatted research essay.

College Writing

In this course, students will be introduced to academic writing styles with a thematic focus on current issues. This course will help students to express themselves clearly and correctly in written form. Students will critically analyse assigned readings and express their thoughts. The course will also focus on the development of an academic paper utilizing the APA style of documentation.

Basic Communications

This course is designed to help students improve their written communication skills through practical writing exercises and a review of the basics of English grammar, punctuation, and mechanics. This credit course is compulsory for some post secondary programs at the College and is a required entry level to future communications courses.

Intercultural Communication

In this course, students will understand barriers to intercultural communication, assess cultural differences, and apply strategies to communicate effectively with colleagues and clients from other cultures. Students will apply principles of plain language to communicate effectively to diverse audiences using a variety of communication channels. They will apply research strategies to evaluate sources of information and will apply APA standards of documentation and style to academic work. Students will analyse audience and purpose to create business correspondence using the direct approach.

Communication Strategies

This course focuses on the development of fundamental writing skills. Learners will demonstrate their competence in essay and summary writing, and text analysis. Learners in all programs will find this course useful in developing their research skills.

Professional Writing

In this blended course offering, students will enhance their professional writing skills to produce routine workplace correspondence. Students will combine collaborative methods with research, written and online presentation skills to produce and present an informal report and infographic. This blended course serves as an equivalent for the required second level communication course for health sciences, community services and business programs.

Intermediate Communications

In this course, students develop the writing skills necessary to produce letters, memoranda, and informal reports. They also practice the professional speaking skills required for presentations, meetings and telecommunications.

Communication for Health Professionals

In this course, students will use the business writing process to produce routine workplace correspondence required in the medical field. Students will apply principles of plain language to communicate effectively to diverse audiences using a variety of communication channels. They will also combine collaborative methods with advanced research, written and oral skills to produce and present an infographic.

Communications for Technology

This course emphasizes the importance of oral and written communication in an industrial and business setting. In Communications for Technology, students will work on independent and group projects and apply problem-solving techniques to develop both their individual and team building skills. Students will apply computer-technology and a variety of resources for researching, writing and presenting technical data into a clear and concise format.

Business Communications

In this course, students will enhance their writing skills to produce routine workplace correspondence in a business setting. Students will be exposed to handling instant messaging and texting professionally. They will also prepare different types of informal reports and business documents. Students will combine collaborative methods with advanced research, written and oral skills to produce and present an infographic.

Professional Communications for Aviation

In this course, students will enhance their interpersonal and intercultural communication skills oriented to aviation professionals. The course emphasizes the importance of clear and concise oral and written communication. Emphasis is placed on communication styles, emotional intelligence, conflict resolution, workplace diversity and intercultural communication to increase overall professional effectiveness.

Interactive Media Communications

This course concentrates on Web communications, with a strong focus on researching, writing, editing and managing content on the Web. Students will develop a Web-savvy writing style with a focus on clarity and concision, by writing blogs, landing pages and social media post. Students will utilize the inverted pyramid model to prepare written content. They will also generate a creative brief. Students will prepare a formal written client proposal and present it to the class in an oral presentation. The course will also enable students to post their work in an interactive environment, with a blend of text, video and linkable content.

Communications for Community Services

In this course, students will enhance their communication skills as needed in the community services field. They will acquire the skills necessary to write memos, letters, email, informal reports and proposals and presentations that meet the professional standards in the community services field. Students will combine collaborative methods with advanced research, written and oral skills to produce and present an infographic.

Introduction to Research Methods

This course introduces basic qualitative and quantitative research methods for evidence-based practice in the health fields. Students will be able to explain the fundamental principles of research methodology and apply these principles to develop a research proposal. The students will discuss the ethical issues involved with research and demonstrate knowledge of relevant ethical foundations.

Professional Communications

This course concentrates on written reports relevant to the duties of a worker that supports Indigenous children, youth, families and communities. The practical principles of format and content will be emphasized in the writing of memos, letters, emails, case documentation and brochures. Students will use their research, written and oral skills to produce and present a workshop or seminar, and a formal report or funding proposal.

Advanced Communications for Business

Students will combine collaborative methods with advanced written and oral skills to produce and present major formal reports.

Advanced Communications Proposal Writing

Students combine collaborative methods with advanced written and oral skills to produce and present major formal reports. In addition, students learn to prepare business proposals for use in an international context. Students then apply all aspects of presentation skills for effective proposal and report delivery.

Technical Communications

In CS 405, Technical Communications, students will learn and apply both written and verbal communication skills that are directly related to their programs and career goals. In this advanced-level course, students will use computer-assisted methods for researching, writing, and presenting a technical report in a clear and concise manner.

Hospitality Purchasing

Food Preparation And Service

Introductory Baking

Basic Culinary Skills

This course introduces students to professionalism in the food service industry. The importance of personal hygiene for food service workers will be stressed with emphasis on food safety and sanitation. Health and safety protocols and procedures will be investigated and Red Cross certification will be obtained. Students will develop skills in working with various kitchen tools and large and small kitchen equipment. This course also introduces students to basic food preparation. Students will prepare stocks, soups, basic sauces, potato dishes, grains, legumes, pasta and vegetable dishes.

Basic Food Theory I

This course introduces the student to professional culinary terminology, food production, management, techniques and presentation. Cooking methods, stocks, soups and basic sauces are discussed along with vegetable, potato, rice, grain, legumes, pasta, eggs and short order food preparation are introduced.

Baking and Pastry Arts I

This course will enable the student to demonstrate basic professional baking techniques and a working knowledge of baking fundamentals for a la carte and banquet settings. The course content will cover the mixing methods used to produce yeast breads, quick breads, pies, tarts, doughs, sponge based pastries, custard, creams, choux paste, and laminate products.

Nutritional Theory/Food Principles

In this course you will explore human nutrition and how it relates to various life stages. Customer dietary needs as well as food sensitivities will also be covered. Students will explore strategies for incorporating nutritious and special diet selections into menus.

Menu Planning for Profitability I

This course provides the learner with an introduction to basic mathematical skills required for the hospitality industry. Upon completion of the course, learners will be able to apply their knowledge of basic numeric operations, weights and measures, and basic recipe conversions to the many facets of the food and beverage service industry.

Culinary Computer Applications

This course introduces the student to the use of a computer as a business tool. Specifically, the student uses Microsoft Word, Excel and PowerPoint to create menus, portfolios and documents for the food service industry.

Business Development Basics

Production Cooking

This course provides the student with the opportunity to work with local food shelter organizations assisting with volume cooking. The student will practice basic classical and contemporary methods of cooking. This will engage students with the demanding needs within our community and surrounding areas. It is part of the College’s sustainability plan.

Planning For Profit

This course will provide the knowledge for elementary planning and marketing concepts. Restaurant, banqueting and institutional menus, descriptions, pre-costing, pricing and purchasing will be discussed along with basic human resource concepts.

Butchery & Garde Manger

This course will provide the student with a basic understanding of meat, fish and shellfish identification, purchasing, and fabrication used in modern kitchens. The Garde Manger (cold kitchen) will provide the student with a practical knowledge of buffet presentations, salads, and appetizers, pates, and hors d’oeuvres used in classical and contemporary cuisine.

Baking and Pastry Arts II

Successful completion will enable the student to demonstrate advanced professional baking techniques and a working knowledge of baking fundamentals for à la carte and banquet settings. The course content will cover custard fillings, ice creams, sorbets, classic and contemporary cakes and tortes, cheesecakes, soufflés, hot desserts, fruit coulis, purees and contemporary plating techniques.

Basic Food Theory II

This course will provide the student with fundamental food production and presentation techniques. It will also provide a basic understanding of inventory control, purchasing and receiving procedures, selection of suppliers and purchase specifications.

Introduction to Dining Room Service

The student will experience basic and advanced service techniques for food and beverage. Our on-campus restaurant will be used for practical service applications. Students will obtain “Smart Serve” certification along with customer service training.

Menu Planning for Profitability II

This course will provide fundamental menu planning and design concepts as well as an overview of the traditional and contemporary functions that menus provide. Students will explore restaurant, banquet, institutional and cocktail menus as well as basic menu pricing concepts and flavour profiles.

Summer Co-op

Co-operative Education is a learning method which formally integrates academic study with work experience in a cooperating employer organization. This “hands-on” exposure affords the student opportunity to develop skills in the application of theory to practical work experience and to develop attitudes conducive to effective interpersonal relationships. A specific program of involvement is presented to the student for involvement in either kitchen or bakeshop work experience.

A la Carte Cuisine

This course provides the student with the opportunity to work in our on-campus restaurant. The student will learn to utilize classical and contemporary methods of cooking and presentation styles. The student will have the opportunity to practice their skills and gain firsthand experience in both the preparation and service functions of a restaurant.

Exploring International Cuisine

Students will be required to research, plan and cost international menus. They will purchase, receive and prepare the menus to a high standard for service in our on-campus dining room. All the menus will have an international specific theme.

Field Placement

In this course, students will gain experience through placement in a local hotel, restaurant, institutional or hospitality establishment. The student can choose between working in the kitchen or the bakeshop, where they will apply classroom theory in a practical setting.

Field Placement Seminar

This seminar will introduce students to the upcoming local placement. Discussion will be around proper kitchen etiquette, dress code, interpersonal skills, as well as industry awareness.

Contemporary Cuisine and Trends

This course will explore recent trends and techniques found worldwide in the food service industry. Students will take a hands-on approach in the food labs preparing unique cuisine using modern presentation styles.

Menu Planning and Design

This course introduces the student to the principles and techniques of the planning steps involved in designing menus for different occasions and applications. The theme, style and profile of different establishments will be discussed.

Menu Planning for Profitability III

This course will use mathematical skills and menu concepts obtained in Menu Planning for Profitability I and II to cost recipes and set selling prices. Students will explore the factors and conditions that help to maintain budgets and contribute to a profitable hospitality enterprise.

Culinary Marketing and Legislation

In this course, students are presented with marketing fundamentals applicable to the food service/hospitality industry. Students will create a strategic marketing plan to include in a business plan for a 40-seat restaurant. Students will be expected to research and incorporate consumer segments and industry trends. A portion of this course is also dedicated to the legal, ethical, and corporate social responsibility that factor into the operating of a successful food service/hospitality business. The management influence on licensing, laws, and ethics is also analyzed

Culinary Entrepreneurship Project

In this course, students will have the opportunity to apply the knowledge and skills obtained throughout the program to create a personalized business plan for a 40-seat restaurant. A portion of this course is dedicated to the development of business communications, where students will apply written and oral skills to informal and formal presentations. Upon completion of this course, students will have developed entrepreneurial skills they can use to create a foodservice/hospitality business.

Advanced Culinary Skills

This course sharpens the list of culinary skills that the student must possess in order to graduate. It is essential that the graduating Culinary Management students meet with industry expectations in regards to high quality culinary skills.

Applied Culinary Techniques

This course will provide the student with the opportunity to run our on campus restaurant with techniques they have learned in the first 3 semesters. Students will take an active roll in managing College events that simulate industry situations.

The Global Dining Room

This course will provide the student with the opportunity to run our on-campus restaurant using techniques they have learned throughout the first three semesters. The focus will be on regional and international menus.

Field Placement

In this course, students will have the opportunity to take on increased responsibilities and further hone their culinary skills in a second field placement setting.

Field Placement Seminar

This seminar will introduce students to the upcoming local placement. Discussion will be around proper kitchen etiquette, dress code and interpersonal skills as well as industry awareness.

World of Food and Wine

This course will provide the student with a basic understanding of wines, spirits, and liqueurs. Students will explore basic mixology and handling, storage, tasting and service of wine from around the world. Successful pairing of wine with food as well as the use of alcohol in cooking and food preparation will also be examined.

Management Applications for Chefs

This course introduces the student to the fundamentals of kitchen management. Emphasis on the Chef as a leader, dealing with motivation, morale and dealing with conflict. Students will discuss operating expenses and sales reports to be used with their projects.

Trade Practices

Fluid Power Systems

Engine Systems

Electrical Systems

Fuel Systems

Drive Train Systems

Wheel End Assembly Brake Systems

Introduction to Heavy Duty Mechanic Part 1

Introduction to Heavy Duty Mechanic Part 2

Trade Practices II

Fluid Power Systems II

Engine Systems II

Electrical Electronic Systems II

Fuel Systems II

Drive Train Systems II

Brake Systems II

Aboriginal Identity and World Views

This course will address issues relating to Aboriginal identity and provide an overview of Aboriginal perspectives. The world views held by Aboriginal Peoples will be examined to illustrate traditional experiences and beliefs, with specific emphasis on the Ojibwe and Cree Nations throughout Northwestern Ontario.

Basic Approaches to Community Development

This course will provide students with an overview of community development principles and how these principles can be applied to Aboriginal communities. The development goals of Aboriginal communities throughout North-western Ontario will be discussed throughout this course with a view to addressing current social and political conditions. Specific emphasis on the efforts of the Ojibwe and Cree Peoples that comprise North-western and North-eastern Ontario will be discussed at length. The external and internal factors that affect community development will be elaborated upon in case studies.

Personal Awareness and Healing

This course will promote self-awareness and offer to the student methods of examining his/her personal strengths and weaknesses. Students will learn the importance of addressing their personal issues so that they can effectively help others. Students will consider suggestions for personal growth through the use of exercises, simulations, and the application of these approaches.

Working Co-operatively With Others

This course will provide students with the skills necessary to work with others in community-based agencies and programs. Students will become familiar with the principles of co-operation, joint-planning and team building. This course will provide the students with an understanding of the theories of a team approach to delivering services to a community, in order to ensure that cohesiveness among community-based workers will be achieved. The theories presented will emphasize the values of consensus and community building.

Traditional Approaches to Community Wellness

This course will examine the Aboriginal way of life and provide the students with an opportunity to discuss the manner in which changes have been integrated into the culture of contemporary Aboriginal societies. The sharing of natural healing strategies, including awareness of herbal remedies and medicines from the earth will provide students with Indigenous knowledge specific to their heritage. This knowledge will be linked to the objectives of self-determination for the individual, community, nation, and international Indigenous communities.

Contemporary Health Issues in Aboriginal Communities

This course will identify and discuss the historical events which have impacted Aboriginal Peoples and the health issues which currently challenge communities. Students will investigate specific social and health issues including the breakdown of the family, addictions, diabetes, suicide, and infectious diseases. Discussion will emphasize the promotion of prevention strategies within the communities, including a focus on nutrition and dental health.

Introduction to Rehabilitation Practice, Communication Skills and Health Monitoring

Comm. Skills in Rehabilitation

Introduction to Musculoskeletal Conditions

Introduction to Neurological Conditions

Aging, Dementia & Care at Home

Care at Home

Promoting Healthy Families and Communities

This course will provide the student an opportunity to examine the dynamics of the family. Students will learn about healthy family dynamics and contrast this with that of the dysfunctional family. This course will explore the impact of the family on the individual and the community. Students will also learn how to work with the family and understand its role in the community.

Addressing Addictions and Treatment Strategies

This course will examine the area of addictions in general. Students will have the opportunity to learn about addictions, conditions and reasons that contribute to the addicted individual, and what treatment and aftercare approaches apply to various addictions. Alcohol and solvent abuse will be emphasized as these areas present particular difficulties in the Aboriginal communities.