Search

Students learn how to use statistical methods for collecting, analyzing, interpreting and presenting data. Students apply descriptive statistics to problems to describe and interpret data. Students explore inferential statistics for making probability decisions and accurate predictions.Students use software in performing analysis.

Bread is one of the most basic of foods staples. In this course the student will gain a working knowledge in the production of various traditional yeast doughs and bread products. By the end of the course the student will have created a variety of rustic loaves, sourdough breads, rolls and crackers. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non...

Enjoy two evenings with Chef Lau! Register early as space is limited. Location: E'cole Notre Dame, 700 Bristol Street, Woodstock . Oct 30: Introduction to Sushi Making There's nothing in this world like sushi, a healthy food choice with unique flavours and textures in a beautiful presentation. Chef Lau will teach you the ins-and-outs of sushi, including how to make proper sushi rice and California...

This course will present, in detail, the principles of quality functions and how to select and implement those that are appropriate. Emphasis will be on the theory of self-control, motivation for quality and cost of quality, quality audit, vendor relations, customer relations, measurement control, control of non-conforming materials and corrective actions. The control of variables will be related...

This course provides an understanding of statistical and data analysis techniques and develops students' skills in organizing and summarizing information. Statistical methods in relation to data collection, analysis, presentation and interpretation of quantitative data are presented. Topics of discussion also include summary measures, probability, normal probability distributions, sample data and...

Develop your knowledge to prepare a variety of regional dishes from one of the world's great culinary cultures. Acquire the skills you need to balance and blend a variety of spices and flavours to create traditional and rustic Indian dishes such as onion bahjias, exotic vegetarian cuisine and meat curries. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed...

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...

Plant Based Cuisine is not only a great and healthy way to eat, but it is an amazing and exciting window into the world of cuisine. In this course students will experience how versatile a vegetable based lifestyle can be by incorporating proper cooking techniques, knife skills and preparation methods into their daily diet. This journey will cover a unique range of vegetables, spices and culinary...

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.