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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

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.