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BUSI
1066
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Introduction to the Boulanger Industry This course provides the learner with an understanding of how the boulanger and business environment relates to their field of study. Learners will benefit from information including: when a business plan is needed, what to put in a business plan, how to get assistance in the preparation of a business plan, and how to obtain financing. A full range of processes will be put into practice with first hands-on exercises both practical and in theory.
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COMM
1227
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Communications I This course provides the student with an overview of the communication skills required by business and industry. Students will learn to apply these communication skills to be successful in their selected workplace setting.
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COMP
1025
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Computer Essentials I This course is intended to provide Cooking, Culinary Arts, Baking & Pastry Arts, and Boulanger & Baking Arts students with the computer and recipe management skills required to communicate and operate within a professional kitchen environment.
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COMP
2025
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Computer Essentials II This course is intended to provide Cooking, Culinary Arts, Baking & Pastry Arts, and Boulanger & Baking Arts students with the electronic spreadsheet skills required to operate within a professional kitchen environment.
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COOK
1000
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Safety & Sanitation / Tools & Equipment Students will learn the use and maintenance of manual and power equipment, sanitary food handling practices and certification. Included in this course are culinary history and professionalism.
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COOK
1071
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Basic Yeast Breads In this course, learners are introduced to the making of yeast dough products. Learners will acquire an understanding of the practical and theoretical procedures involved in the production of yeast dough and will apply that knowledge in the making of a variety of yeast products including; rolls, loaves and rich dough on an international level.
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COOK
1075
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Cakes I - Basic Formulas This course introduces learners to the making of cake batters. The learner will gain an understanding of the practical and theoretical procedures involved in the different mixing and baking methods involved in the production of cake batters.
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COOK
1076
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Pies, Tarts & Cookies This course focuses on the techniques and skills required to make a variety of pies, tarts and cookies. Learners will prepare cream pies, double crusted pies and international cookie products.
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COOK
1077
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Sweet Yeast Products & Quick Breads This course will make you the envy of any pastry chef! In this course, learners will be able to produce simple sweet doughs and a variety of toppings and fillings for rich yeast doughs. Using various baking methods, learners will be able to make products such as Danish pastry, croissants, hot cross buns, brioche and pannetonne. This course will also provide learners with instruction on the production of quick breads such as muffins, tea biscuits, loaves, tea breads, coffee cake and popovers.
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COOK
1080
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Baking Theory This course introduces learners to the theory involved in the production of baked goods. The learner will gain an understanding of all theoretical procedures involved in baking. The learner will be able to apply that knowledge in all the aspects of baking production.
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COOK
1328
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Introduction to Human Relations The study of human relations is beneficial to employees in all types of organizations. Students will cover essentials of interacting with individuals and groups from the standpoint of an employee.
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COOK
1989
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Boulanger Practicum This course provides learners the opportunity to gain practical experience in the baking and Boulanger industry. Through hands-on experience, learners will apply their business knowledge of the Boulanger industry and their baking skills to the operation of an on-campus café and boulangerie.
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COOK
2030
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The Boulangerie - Your Business Learners are provided an opportunity to apply their business knowledge and baking skills to the operation of the campus café and boulangerie. Learners will also examine the financial and legal aspects involved in operating a small business. Through group work and individual performance learners will understand the importance of presentation and they will apply techniques used in showmanship.
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COOK
2071
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Advanced Yeast Breads In this course, learners will develop bread shaping and production skills. Learners will produce a variety of specialty breads such as sour dough, bagels, hard-crusted and ethnic breads. Learners will also produce an assortment of international breads using different techniques and starters including levain, sours and chef.
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COOK
2072
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Cakes II -Decorating This course introduces the learner to different decoration techniques and skills such as piping and modelling. The student will demonstrate these techniques during projects such as decorating a theme cake or creating a small centerpiece.
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COOK
2991
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Work Experience - Boulanger & Baking Art The work experience component provides the student with an opportunity to apply new skills and concepts appropriate for entry-level positions within the occupation. Students will assess their own performance and be evaluated by an industry partner. Students will identify personal outcomes they wish to attain during the work experience and will keep a journal. Employers will be asked to complete an evaluation form supplied by the NSCC. Successful completion the work experience, as with all courses, is a graduation requirement of the Boulanger & Baking Art program.
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SAFE
1000
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Introduction to WHMIS (Workplace Hazardous Materials Information Systems) This course offers the students the introduction to WHMIS, which is training required by any person employed in a Nova Scotia workplace. This is a generic, introductory course that provides basic knowledge in WHMIS for the workplace and is considered to be the basis from which more specific training can be given.
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SAFE
1001
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Introduction to NS OH&S Act This course offers the students the introduction to the Occupational Health and Safety (OH&S) Act of Nova Scotia, which is required by any person employed in a Nova Scotia workplace. This is a generic, introductory course that provides basic knowledge of the Act for the students and is considered to be the basis from which more specific training can be given.
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