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CKA 21 Production, Procedures and Equipment familiarizes students with the commercial kitchen environment. Sanitation and safe procedures continue to be elaborated on. Students are exposed to and learn to use tools and equipment typical to the commercial kitchen. They learn industry standard procedures to help create and maintain a safe and smoothly-running kitchen environment. This course will

CKA 22 Beverages, enables students to learn how to prepare and serve hot and cold beverages for 1 to 100 people in a commercial kitchen setting.

CKA 23 Preparation of Fruit and Vegetables will prepare students to describe and execute basic and intermediate methods of fruit and vegetable preparation in a commercial kitchen.

CKA 24 Preparation of Starches will introduce the learner to preparation a variety of commonly prepared starch items in a commercial kitchen environment.

CKA 25 Breakfast Cookery will introduce the students to commercial breakfast cookery. It will reinforce some freshly acquired skills and provide hands on practice of new skills.

CKA 26 Salads and Sandwiches will have the students prepare a variety of salad garnishes, sandwich fillings and finished products in a commercial kitchen setting.

CKA 27 Meat Preparation and Cookery will give the learner the opportunity to prepare a variety of meat dishes in a commercial kitchen setting.

CKA 28 Soups, Stocks and Sauces will provide an introduction to the preparation of soups, stocks and sauces in commercial kitchens.

CKA 29 Baked Goods and Dessert will focus on bread making. Students will learn how to attractively arrange a variety of bread for service. The participants will also work with producing various garnishes and attractively plating finished product desserts.

CKA 30 Commercial Kitchen Assistant Practicum integrates the skills developed from training into the workplace environment, reinforcing learners' new skills and knowledge. The practicum gives the student an opportunity to apply, extend, and integrate academic or technical knowledge through work experience with qualified organizations.

CMNS 200 Intercultural Communications explores the inherent relationship between culture, language, and communication, as well as examines basic concepts such as identity, assumptions, stereotypes, beliefs, value systems, and globalization. Barriers to effective intercultural communication are identified and strategies for overcoming them explored. The focus of this course is to help students

COLL 12 College Success – Skills for Transitioning to College Life I introduces the College experience to prospective students of Accessible Education and Training (AET), such as students transitioning from high school. Students will be able to explore the college course programming. Furthermore, the instructor and student can determine if it is a good fit to continue on with regular AET program

COLL 13 College Success – Skills for Transitioning to College Life II further continues the introduction to College routines for prospective students transitioning to the Accessible Education and Training (AET ) Program. This course is for a student who needs more time to develop skills for college and finding strategies for independence and success in the college environment. Students will be

COMM 220 Principles of Organizational Behaviour is an introduction to the behaviour, relationships, and performance of individuals and groups in work organizations as well as the nature of organizational structure and processes. Organizational dynamics are examined with a view to creating an effective working environment from a human perspective.

COMM 240 Financial Accounting I is an introductory course in accounting from the basic accounting equation to the preparation of the income statement, statement of owner's equity and balance sheet. This course covers merchandise operations, valuation and control of cash, temporary investments and receivables, inventories and cost of goods sold, principles of internal control and capital assets

COMM 240 Financial Accounting I is an introductory course in accounting from the basic accounting equation to the preparation of the income statement, statement of owner's equity and balance sheet. This course covers merchandise operations, valuation and control of cash, temporary investments and receivables, inventories and cost of goods sold, principles of internal control and capital assets

COMM 241 Financial Accounting II is the second financial accounting course, reviewing and enlarging upon concepts and principles, their application to and effect upon financial statements. Topics include: capital and intangible assets, current and long-term liabilities, partnership accounting, accounting for corporate transactions, notes and bonds payable, the cash flow statement, and financial

COMU 13 Communication Skills for Adult Living provides students with communication tools that are useful in adult life when communicating with employers, family, friends and community members. Students will participate in a variety of experiential learning activities to practice ways in which we communicate and participate in communication with others. Students will learn about elements of

COMU 15 Effective Communication I explores the various elements of communication. Students will examine the different ways in which we communicate and participate in communication with others. Topics include: elements of communication, questioning techniques, active listening, and basic technological skill development.

COMU 17 Effective Communication II builds upon the skills developed in COMU 15. Students will further examine communication techniques and how we engage with one another. Topics include: barriers to communications, paraphrasing techniques, active listening, responses to feedback and basic digital skill development.

COOK 100 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1

COOK 101 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1

COOK 200 Professional Cook Level 2. A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing

COOK 300 Professional Cook Level 3 will have met all of the requirements of the national Red Seal standard for Cook. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost

Business Co-op Work-term I, COOP 101 is a (paid) work-term which fosters partnerships between students, employers and institution; to bring classroom learning into the workplace. Co-op Education is a process of education that formally integrates students' academic study with periods of related work experience. By connecting with employers, COOP 101 students will gain valuable hands-on experience