ACCT 191 Accounting
You will be introduced to fundamental accounting concepts used in business. You will learn to appreciate the value of information presented in an organization's financial statements and will acquire and practice basic bookkeeping and financial statement preparation skills.
3.0
Credit Units
44.0
Lecture hours
Learning Method(s):
Lecture/Theory, Online/Blackboard
Equivalent Course(s):
ACCT 122
BUS 182
COM_ 101 Written and Oral Communications
You will receive instruction and practice in written and oral communication skills needed for the professional workplace. You will review the principles of effective writing, prepare oral presentations, and practice common forms of business communication. Communicating a professional image will be emphasized.
2.0
Credit Units
30.0
Other hours
Learning Method(s):
Lecture/Lab, Correspondence-Structured Time
Equivalent Course(s):
BCOM 120
COMM 292
COMP 171 Introduction to Microsoft Word
Your studies will introduce you to basic word processing skills such as creating, editing and formatting documents, building tables, using templates and applying styles.
1.0
Credit Units
15.0
Other hours
Learning Method(s):
Lecture/Lab, Work Based Delivery, Prior Learning, Correspondence, Online/Blackboard
Equivalent Course(s):
CKEY 187
COAP 196
COAP 343
COMP 120
COMP 154
FOOD 183 Principles of Food Preparation
You will learn to identify specific food composition characteristics, apply food science principles and evaluation standards involved with the preparation of basic foods.
2.0
Credit Units
7.0
Lecture hours
21.0
Lab hours
Learning Method(s):
Lecture/Lab
Prerequisites:
SANT 181 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
FOOD 189 Basic Food Preparation
In a lab setting, you will learn how to prepare a variety of foods using the tools, equipment and techniques common to professional kitchens. You will acquire an understanding of the basic culinary terms and cooking principles used on a daily basis in commercial kitchens. You will also develop recognition of and an appreciation for the quality standards used to evaluate raw food products and finished menu items.
3.0
Credit Units
10.0
Lecture hours
40.0
Lab hours
Learning Method(s):
Lecture/Lab
Equivalent Course(s):
CKNG 110
Prerequisites:
SANT 181 Minimum Grade of 60 (concurrent)
FOOD 190 Fundamentals of Restaurant Service
You will receive a thorough background in the service of food and beverage. Developing your customer relations and technical skills will be emphasized.
3.0
Credit Units
40.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
HOSP 182 Introduction to the Hospitality Industry
You will discuss the scope, nature and trends of the industry. You will also receive an overview of the sectors that make up the industry.
1.0
Credit Units
12.0
Lecture hours
Learning Method(s):
Lecture/Theory
Equivalent Course(s):
HADM 185
MATH 281 Applied Mathematics
You will review basic mathematical concepts that are important to people in the hospitality industry. Problems dealing with recipe preparation, food costing and profitability will be emphasized.
1.0
Credit Units
16.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Equivalent Course(s):
MATH 121
PERS 181 Customer Service Skills
The course will help you develop your skills in providing customer service. The importance of customer service to an organization will be stressed.
2.0
Credit Units
24.0
Lecture hours
Learning Method(s):
Lecture/Theory, Televised/SCN, Prior Learning, Correspondence-Structured Time, Correspondence
PERS 182 Employability Skills
You will receive an overview of the skills needed to be successful in today's job market. The course content is based on the Conference Board of Canada's Employability Skills Profile.
1.0
Credit Units
12.0
Lecture hours
Learning Method(s):
Lecture/Theory
Equivalent Course(s):
EMPS 141
HADM 185
SANT 181 FOODSAFE Level 1
You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will receive a Food Safe certificate from the Department of Health provided you receive a grade of 70% or higher.
1.0
Credit Units
9.0
Lecture hours
Learning Method(s):
Lecture/Theory, Televised/SCN, Work Based Delivery, Prior Learning, Correspondence-Structured Time, Correspondence
Equivalent Course(s):
SFTY 111
SFTY 192 Kitchen Safety
You will learn kitchen safety procedures that reduce the risk of injuries occurring on the job.
1.0
Credit Units
13.0
Other hours
Learning Method(s):
Lecture/Lab
Equivalent Course(s):
EQPT 108
SFTY 111
SFTY 180
COOK 197 Short Order Cooking
You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sauteing and pan frying. You will practice the process of cooking meals to order in the Le Bistro coffee shop (65 seats) at Kelsey Campus.
4.0
Credit Units
4.0
Lecture hours
56.0
Lab hours
Learning Method(s):
Lab/Practical
Equivalent Course(s):
FOOD 102
Prerequisites:
FOOD 189 Minimum Grade of 60
and SANT 181 Minimum Grade of 60
FOOD 182 Cold Foods
You will learn how to prepare salads and sandwiches following established standards of quality and quantity. Food presentation, cost control and proper food handling techniques will be emphasized.
4.0
Credit Units
55.0
Other hours
Learning Method(s):
Lecture/Lab
Equivalent Course(s):
CKNG 102
FOOD 100
Prerequisites:
SANT 181 Minimum Grade of 60
and FOOD 189 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
FOOD 192 Applied Restaurant Service
Building on the concepts learned in FOOD 190 (Fundamentals of Restaurant Service), you will develop your practical food service skills. You will be actively involved in operating a coffee shop utilizing a computerized point-of-sale system.
4.0
Credit Units
55.0
Lab hours
Learning Method(s):
Lab/Practical, Prior Learning
Prerequisites:
FOOD 190 Minimum Grade of 60
and SANT 181 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
FOOD 282 Catering
You will plan and prepare a catering event. Production scheduling, costing, food presentation and promotion will be emphasized.
3.0
Credit Units
10.0
Lecture hours
30.0
Lab hours
Learning Method(s):
Lab/Practical, Prior Learning
Prerequisites:
FOOD 189 Minimum Grade of 60
WORK 183 Field Experience
You will gain experience through on the job training in a food service facility (health-care or commercial).
Your will have the opportunity to observe and participate in the workplace; ask questions to apply and/or clarify theory you have learned in the classroom; practice skills you have acquired in production areas.
0.0
Credit Units
60.0
Other hours
Learning Method(s):
Work Experience - Group
Equivalent Course(s):
PRAC 279
Prerequisites:
SANT 181 Minimum Grade of 60
and FOOD 189 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
ASRT 180 Assertiveness Training
You will focus on the cognitive and behavioural aspects of assertiveness. You will examine how you approach conflict. You will also discuss and practice specific techniques for successful conflict management.
1.0
Credit Units
16.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
COMM 291 Interpersonal Communications
You will develop employability skills through the study of interpersonal communications theory and applications in the workplace. Learning outcomes include the importance of self-awareness and self-esteem, perception problems, verbal and nonverbal messages, listening skills, creating positive communication climates and resolving interpersonal conflict.
2.0
Credit Units
30.0
Lecture hours
Learning Method(s):
Lecture/Theory, Televised/SCN, Work Based Delivery, Prior Learning, Correspondence-Structured Time, Correspondence, Online/Blackboard
Equivalent Course(s):
COMM 112
COMM 135
COMM 155
COMM 160
HUMR 182
JOBS 190
NEPS 114
NURS 114
COMP 179 Introduction to PowerPoint
You will receive instruction and practice in creating, modifying and delivering a presentation using Microsoft PowerPoint. You will enhance the presentation by adding charts, tables, visual elements, multimedia, transition effects and animations. You will study how to present, distribute and customize presentations.
1.0
Credit Units
15.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning, Online/Blackboard
Equivalent Course(s):
COAP 138
COMP 173
FIN_ 281 Financial Management
The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business. You will study financial statements and managerial accounting topics associated with product costing and budgeting. Upon successfully completing this course, you will be able to communicate with owners and/or managers, and others, about the financial aspects of business. You will also be able to make intelligent decisions based on accounting information.
2.0
Credit Units
30.0
Lecture hours
Learning Method(s):
Lecture/Theory
Prerequisites:
ACCT 191 Minimum Grade of 60
JOBS 288 Job Search
You will develop an understanding and appreciation of the organization and planning involved in the job search process. You will research the job market, identify your skills and abilities, and investigate resources for locating employment opportunities. You will also learn strategies for developing targeted resumes, letters of application and interview skills.
1.0
Credit Units
20.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning, Online/Blackboard
Equivalent Course(s):
COMM 127
COMM 191
JOBS 141
JOBS 190
MGMT 184 Introduction to Management
Your studies will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.
3.0
Credit Units
48.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Equivalent Course(s):
ADMN 126
MKTG 181 Purchasing
You will become familiar with the market, market functions and the knowledge, skills and attitudes needed as a purchaser. The course content includes food purchasing, receiving, storage and inventory procedures.
2.0
Credit Units
32.0
Lecture hours
Learning Method(s):
Lecture/Theory
Equivalent Course(s):
FOOD 194
NUTR 193 Nutrition
Your studies will focus on an introduction to the basic principles of nutrition. The course content includes the contemporary issues of nutrition.
1.0
Credit Units
20.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Equivalent Course(s):
NUTR 182
NUTR 194 Introduction to Computrition Software
Your studies will introduce you to basic skills in the use of Computrition software. This software is designed to run an entire food service operation including menu planning, food inventories, recipe files, and patient care management. You will learn the basics about the program and participate in data entry using the Computrition software.
1.0
Credit Units
12.0
Lecture hours
Learning Method(s):
Lecture/Theory
PLAN 180 Menu Planning
You will study the basic principles of menu planning in conjunction with menu formats and terminology. You will also plan various types of menus.
2.0
Credit Units
28.0
Lecture hours
Learning Method(s):
Lecture/Theory, Independent Study, Correspondence-Structured Time, Correspondence
Equivalent Course(s):
MGMT 101
PLAN 181 Quantity Food Management
Your studies will focus on food preparation and the food service procedures and controls required for an efficient and cost effective food service operation.
3.0
Credit Units
11.0
Lecture hours
35.0
Lab hours
Learning Method(s):
Lecture/Lab
Prerequisites:
SANT 181 Minimum Grade of 60
and FOOD 189 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
SANT 185 FOODSAFE Level 2
Building on the knowledge you gained in SANT 181 (Food Safe Level 1), you will acquire the management skills needed to ensure food safety.
1.0
Credit Units
11.0
Lecture hours
Learning Method(s):
Lecture/Theory, Televised/SCN, Correspondence-Structured Time, Correspondence
Prerequisites:
SANT 181 Minimum Grade of 60
ADMN 285 Food Service Planning and Layout
You will be introduced to the complexities of designing, planning, and developing food service operations that make optimum use of money, materials, manpower and equipment to ensure customer and/or user satisfaction. You will study design, layout, workflow, equipment, food service functional areas, food production and delivery systems, and atmosphere development.
You will develop/upgrade a food service facility using the design/planning process.
3.0
Credit Units
48.0
Lecture hours
Learning Method(s):
Lecture/Theory
COMP 174 Introduction to Microsoft Excel 1
You will study the basic features of Excel. You will learn to format spreadsheet elements, create simple charts and use simple formulas and functions.
1.0
Credit Units
15.0
Other hours
Learning Method(s):
Lecture/Lab, Work Based Delivery, Prior Learning, Correspondence, Online/Blackboard
Course Attributes:
Equivalent Course(s):
COAP 138
COAP 197
COAP 344
COMP 120
FOOD 281 Food and Beverage Cost Control
Your studies will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn how to perform control procedures and compile information on a day-to-day basis.
2.0
Credit Units
32.0
Lecture hours
Learning Method(s):
Lecture/Theory
FOOD 297 Catering 2
You will learn the principles of planning, organizing, controlling and preparing a catered function. Practical experience will help you develop teamwork, business and supervisory skills. You will also have an opportunity to be a member of a management team.
3.0
Credit Units
48.0
Other hours
Learning Method(s):
Lecture/Lab
Prerequisites:
SANT 185 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
and FOOD 282 Minimum Grade of 60
NUTR 180 Advanced Nutrition
You will study the fundamental principles of the science of human nutrition. How nutritional intake affects health, contemporary issues in nutrition and recognizing reliable sources of nutrition information will be emphasized.
3.0
Credit Units
48.0
Lecture hours
Learning Method(s):
Lecture/Theory
Prerequisites:
NUTR 193 Minimum Grade of 60
NUTR 181 Diet Therapy 1
You will receive an overview of various disease states that require diet modification as part of their treatment. Writing modified diets used for treating diseases including diabetes, obesity, anorexia, bulimia, and diseases of the gastrointestinal tract will be emphasized.
3.0
Credit Units
48.0
Lecture hours
Learning Method(s):
Lecture/Theory
SUPR 180 Food Service Management
You will study supervision from the manager's perspective and the workers' perspective. The course content includes the supervisor's role, communications, problem solving, decision making, time management and managing change.
3.0
Credit Units
48.0
Other hours
Learning Method(s):
Lecture/Lab
COMP 284 Advanced Computer Applications
You will study operating systems, spreadsheets and database management.
2.0
Credit Units
36.0
Other hours
Learning Method(s):
Lecture/Lab, Correspondence
FOOD 284 Recipe Standardization
Your studies will focus on the basic principles of standardizing recipes as a tool for maintaining quality, controlling production and simplifying purchasing.
2.0
Credit Units
24.0
Other hours
Learning Method(s):
Lecture/Lab, Independent Study
Prerequisites:
SANT 185 Minimum Grade of 60
and FOOD 189 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
HR__ 281 Human Resource Management
Your studies will focus on the staffing and directing (leading) function of management. The course content includes organization charts, job analysis, job descriptions, standards of performance, human resource planning, recruitment and selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations (collective bargaining and grievance procedures), labour standards and Occupational Health and Safety legislation.
4.0
Credit Units
60.0
Lecture hours
Learning Method(s):
Lecture/Theory
MKTG 283 Marketing
You will focus on marketing as a means of generating and maintaining satisfied customers. You will complete assignments in marketing research and desktop publishing to complement the theory component.
3.0
Credit Units
48.0
Lecture hours
Learning Method(s):
Lecture/Theory
NUTR 284 Diet Therapy 2
You will continue studying various disease states that require diet modification including cardiovascular, liver and kidney disease, trauma and cystic fibrosis. You will also participate in a series of labs on preparing food for special diets. Writing special diets will be emphasized.
4.0
Credit Units
48.0
Lecture hours
12.0
Lab hours
Learning Method(s):
Lecture/Lab
Prerequisites:
NUTR 180
and NUTR 181
NUTR 285 Diet Writing
You will gain practical experience writing special diets.
1.0
Credit Units
22.0
Lecture hours
Learning Method(s):
Lecture/Theory
Prerequisites:
NUTR 181
NUTR 286 Nutrition Through the Life Cycle
You will study nutritional needs throughout the life cycle. Infant, maternal and gerontological nutrition will be emphasized. You will also plan a therapeutic menu for a special care home.
2.0
Credit Units
36.0
Lecture hours
Learning Method(s):
Lecture/Theory
Prerequisites:
NUTR 180
NUTR 287 Nutrition Care Planning
You will be introduced to the nutritional assessment process and patient counselling.
2.0
Credit Units
24.0
Lecture hours
Learning Method(s):
Lecture/Theory
Prerequisites:
NUTR 181 Minimum Grade of 60
PROJ 295 Coffee Shop Planning
You will apply your food service management skills to plan and organize the grand opening, operation and closing of the Kelsey Campus coffee shop.
2.0
Credit Units
36.0
Other hours
Learning Method(s):
Lecture/Lab
Prerequisites:
SANT 185 Minimum Grade of 60
and FOOD 189 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
