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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
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
1101
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Yeast Dough Products I This course introduces learners into the making of a yeast dough product. The learner will gain an understanding of the practical and theoretical procedures involved in the production of a yeast dough. The learner will be able to apply that knowledge in the making of a variety of yeast products such as rolls, loafs and rich dough.
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COOK
1108
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Decoration Work I This course introduces the learner to different decoration techniques and skills such as piping, modeling, and tempering chocolate. The learner will demonstrate these techniques during projects such as decorating a theme cake or creating a small centerpiece.
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COOK
1114
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Quick Breads and Cookies This course introduces learners into the making of cookies and quick bread products. The learner will gain an understanding of the practical and theoretical procedures involved in production. The learner will be able to apply that knowledge in the making of a variety of quick bread products such as biscuits, muffins and coffee cakes, and a selection of cookies.
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COOK
1118
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Plated Dessert I This course introduces the learner to the different aspects of traditional plated dessert. The learner will learn how to use different elements such as sauce and fruit and use them in presentations of plated desserts.
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COOK
1120
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Patisserie I In this course the students will learn to create a variety of pies and cakes using different techniques with dough, creams and batter production. By the end of this course, the learner will be able to produce a variety of pies, tarts and specialty cakes.
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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
2080
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Baking Theory II This course will focus on advanced theories behind the production of baked goods. Learners will focus on mixing methods, assembling methods and product terminology. The learner will be able to apply that knowledge in all the aspects of baking production.
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COOK
2102
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Yeast Dough Products II In this course the learner will develop his bread shaping and production skills. The learner will produce a variety of specialty breads such as sour dough, bagels, hard-crusted breads and a variety of ethnic breads.
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COOK
2107
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Plated Dessert II This course introduces the learner to a modern approach of plated dessert by combining different elements such as flavour, texture, colour and height. The learner will use is creativity and skills learned in order to create a variety of plated dessert.
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COOK
2108
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Decoration Work II In this course the student is introduced into more advanced decoration techniques and skills. The student will learn different aspect of decoration such as chocolate work, pastillage, gum paste and sugar work.
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COOK
2110
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Buffet and Special Events This course introduces the learner to buffet set up, creation and presentation styles. The learner will apply previous knowledge and skills, review trends, and menu selection in order to create an appetizing dessert buffet.
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COOK
2120
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Patisserie II In this course, students will learn to prepare pies and cakes using a variety of advanced techniques with dough, creams and batter production.
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COOK
2123
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Viennoiserie and Petit Fours Sec The learner will gain an understanding of the practical and theoretical procedures involved in the production of Viennoiserie and petits fours. The learner will be able to apply that knowledge in the making of a variety of pastries such as croissant, Danish, brioche and puff pastry, and a variety of petit fours.
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COOK
2993
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Work Experience 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 Baking & Pastry 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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