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CCSW 195 Practicum I provides students with an opportunity to work and observe in an educational or community living setting under the direction of college instructors and on-site staff. The focus of this practicum is to provide students with an opportunity to interact with children or adults with challenging conditions, to develop objective documentation skills and to observe the techniques and

CCSW 196 Practicum II is an opportunity for students to demonstrate their abilities in field settings. It provides students with opportunities to learn experientially and to apply concepts from the classroom. Practicum offers students opportunities to self-evaluate and receive feedback about their knowledge, skills, abilities and attitudes in the field of Education Assistant and Community Support

CERM 101 Wheel 1 is an introduction to working on the wheel. Contemporary methods of altering forms, surface treatments, and handbuilt additions will be emphasized.

In CERM 102 Wheel 2 Students focus on a continued wheel practice that will broaden and refine their techniques and aesthetic approaches for shaping and assembling potter's wheel forms. Strengthening skills and personal directions will be emphasized.

CERM 103 Hand Forming I will be introduced to basic hand forming techniques as well as simple molds and extruded work. The emphasis is on designing and producing innovative forms.

CERM 104 Hand Forming and Molding is a project based course that will engage students in expanding hand forming techniques. Projects will be designed to explore and establish directions in both production and one-of-a-kind ceramics. The emphasis will be on experimentation and developing a personal expression.

CERM 105 Introduction to Glaze Technology and Surface Treatment is an introduction to glaze chemistry and formulation. Students will develop their own personal glaze palette using the raw materials that make up commercial glazes. Other surface treatments covered will include slips, under glaze and screen printing.

In CERM 106 Ceramic Technology II - Surface and Kiln, a confident understanding of the kiln will be integrated with students completing their studio ceramic work. Technology included will be firing cycles, safe practices, maintenance and history. Glaze and surface directions are explored and applied in relation to kiln operation.

In CERM 108 Studio Specific Design, students will develop ceramic forms that examine and experiment with concepts, elements and principles of design. Participation in critical reviews will be central to this course.

CERM 112 Studio 1 – Design for Production. Students will engage in developing a body of work in preparation for production. With weekly critiques, there will be an emphasis on examining individual design issues and resolving technical problems.

CERM 114 Studio 2 – Glaze and Surface Development. Instruction will be weekly seminars and individual focused meetings with the instructor that are based on student's needs and in support of the Design for Studio Production course.

CERM 120 Self-Directed Studio 1. Self directed studio-based exploration where students receive some mentorship. Personal areas of focus are proposed by students. Students develop individual choices and expressions with support and encouragement of faculty advisors.

CERM 300 Directed Studies in Ceramics permits senior students, under the direction of faculty members, to pursue their interest in areas not covered, or not covered in depth, by other courses through a program of independent study.

CHEM 50 Chemistry - Advanced Level is a course for students with little or no previous experience in chemistry. Students will study basic chemical properties, principles and procedures, nomenclature, and chemical reactions, acids and bases, and an introduction to organic chemistry. Lab experiments provide an opportunity to work with standard lab ware and apparatus, observe a variety of chemical

CHEM 50 Chemistry - Advanced Level is a course for students with little or no previous experience in chemistry. Students will study basic chemical properties, principles and procedures, nomenclature, and chemical reactions, acids and bases, and an introduction to organic chemistry. Lab experiments provide an opportunity to work with standard lab ware and apparatus, observe a variety of chemical

CHEM 60 Chemistry - Provincial Level is a study of practical chemistry. Students will study reaction kinetics, equilibrium, acid-base reactions, oxidation-reduction, and gas laws. The lab portion of this course develops student skills in laboratory safety, chemistry lab procedures and techniques, data collection, analysis, and scientific communication. Upon completion of this course, students are

CHEM 110 Fundamentals of Chemistry I is an introductory general chemistry course leading into science or engineering programs for students who have taken CHEM 11 (or equivalent) or who need improvement to their chemistry background. It provides an extensive review of the fundamentals of chemical nomenclature, reactions and stoichiometry involving solids, gases and solutions. Current theories for

CHEM 120 Chemistry for Engineering is a one-semester general chemistry course fulfilling the chemistry requirement for transfer into engineering programs, emphasizing aspects of physical chemistry. The course begins with thermochemistry, followed by classical and quantum mechanical concepts used to discuss atomic and molecular structure. The course continues with an investigation of gases, and

CHEM 122 General Chemistry I is an introductory general chemistry course leading into science or engineering programs for students who have a solid chemistry background, including Chemistry 12 or equivalent. After a short review of fundamental chemistry, classical and quantum mechanical concepts are used to discuss atomic and molecular structure. The course ends with an investigation of

CHEM 125 Fundamentals of Chemistry II is the continuation for either CHEM 110 or CHEM 122. The course consists of two major units: physical chemistry and organic chemistry. The study of physical chemistry begins with an investigation of reaction rates (kinetics), followed by the principles of equilibria applied to pure substances and aqueous solutions, and an introduction to the laws of

CHEM 212 Organic Chemistry I explores the relationship between the structures of carbon-containing molecules and their physical and chemical properties. Some topics from 1st-year general chemistry are reviewed briefly: alkanes, stereochemistry, alkenes, and nucleophilic substitution and elimination reactions of alkyl halides. The correlation between structure and acidity is investigated, and the

CHEM 213 Organic Chemistry II is a continuation of CHEM 212. The survey of organic families is continued with a study of aldehydes and ketones, carboxylic acid derivatives, aromatics and amines. The chemistry of a variety of compounds of biological interest is also discussed. The laboratory work involves synthesis and organic structure determination.

CHEM 222 Introductory Physical Chemistry presents the basic concepts of chemical thermodynamics and equilibria. The properties of solutions, electrochemical reactions, acidic and basic systems are examined. The principles of reaction kinetics are introduced. In the laboratory, some quantitative properties of physicochemical systems are measured.

CHEM 225 Physical Chemistry for Biosciences presents the basic concepts of chemical thermodynamics and kinetics that apply to biological systems. Students will explore why gases would behave differently at different conditions (e.g. deep sea diving, high altitude, other planets), how ideal engines function, why some reactions spontaneous, how do we explain the effect of salting roads in winter

CKA 20 Food Safety, Sanitation and Hygiene is a food handling, sanitation and work safety course designed for food service establishment operators and front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving