In this course, students will learn about the basics of lamb butchery. Techniques covered include trimming larger sub-primal cuts into ready to cook products including chops, shanks, boneless leg of lamb and a "Frenched" rack of lamb. Students will learn how to cook lamb products to on a weekly basis using a variety of cooking methods and ingredients designed to complement the complex flavour of...
This course will prepare the student to write the Ontario Provincial Ministry of Environment landscape pest exterminator licensing exam. Topics of study include basic information on common pests of the landscape in Ontario, general information on plant protectants, integrated pest management techniques, plant protectants and the environment, plant protectant application technology, current...
Identify, explain and demonstrate performance of calculations used in the horticulture industry, including the use of standard measuring devices.
Students will work with a mentor to create a learning contract, which will provide experiences to practice their career counselling skills and theories, and further gain experience in the career development field. Students will do self-reflection, journaling and other learning activities throughout this course. Students will be begin to develop a network and make contracts within this feild. (All...
Sugar is not only sweet but an amazing product. Learn how to transform this magic ingredient into candies, caramels, lollipops, candy canes and other fancy sugar decorations. This course also covers the techniques of cooking, pulling, pouring and casting sugar. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Pants must...
Further understand the art of design, colour balance and presentation themes for wedding, anniversary and/or baptism cakes by creating a tiered celebration cake. Embellish your cake design with features such as run out borders, lace and string work using royal icing and floral bouquet decorations. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non...
In this course students will be exposed to a variety of fish, shellfish and crustaceans as they explore basic fishmonger skills and cooking methods. An emphasis will be placed on identifying different species and types of seafood and their properties. The procurement of live seafood, how to inspect for quality, and safe handling and storage will also be discussed. NOTE: To ensure that safe food...
In the complex business world in which we all live and work, change seems to happen at the speed of light. Being able to effectively manage the change while executing strategic change initiatives can help people a company forward or contribute to tits demise. In order to be effective managers, we need an understanding of change management. This course examines change in organizations and the role...
The line between personal and professional use of social media and the impact it has on both spheres is rarely clear. Learners develop an understanding of best practices for employee behaviour using social media and explore the common social media roles within an organization. Through the exploration of topics surrounding online behaviour and responsibility, learners develop personal branding...
The Special Education Part 1 (AQ) course focuses on the holistic understanding of theory and practice in the context of Special Education in Ontario. This course introduces curriculum and Ministry documents that support diverse, equitable and inclusive learning environments through exploration of the principles of universal design and differentiated instructional strategies to inform program...