The Adult & Alternate Education Centre is offering some great Day School courses for Session 3!

All of the courses listed below will be offered at the start of Session 3 (December 5, 2018 and ending January 30, 2019). Please check out our Day School page for more details on where each course is being offered.

 Co-operative Education

Learn about yourself and how your interests, skills, aptitudes and abilities fit into the workplace. Learn what employers in the workplace expect and show perspective employers your abilities. Explore the job market and add positive points to your resume. Apply classroom knowledge to the workplace.

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 The Enterprising Person – BDP3O (Grade 11 Open)

This course examines the importance of enterprising employees to organizations affected by rapid change in an increasingly competitive marketplace. Students learn about the skills and attributes of enterprising employees, the distinguishing features of enterprising work environments, and the challenges and rewards of becoming an enterprising person. They also have an opportunity to participate in the entrepreneurial process by planning a venture.

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 World History Since 1900: Global & Regional Perspectives – CHT3O (Grade 11 Open)

This course focuses on the major events and issues in world history from 1900 to the present. Students will investigate the causes and effects of global and regional conflicts and the responses of individuals and governments to social, economic, and political changes. Students will use critical-thinking and communication skills to formulate and test points of view, d r aw conclusions, and present their findings about the challenges that have faced and continue to face people in various parts of the world. Prerequisite: Canadian History Since World War I, Grade 10, Academic or Applied

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 Understanding Canadian Law – CLU3E (Grade 11 Workplace)

This course explores elements of Canadian law that are relevant to students as they prepare to enter the labour force. Students will learn to develop informed opinions on legal issues and to express and defend their opinions in a variety or ways. Practical experience and active learning strategies will be emphasized.

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 Food & Culture – HFC3M (Grade 11 College/University)

This course focuses on the processes involved in biological systems. Students will learn concepts and theories as they conduct investigations in the areas of cellular biology, microbiology, animal anatomy and physiology, plant structure and physiology, and environmental science. Emphasis will be placed on the practical application of concepts and skills needed for further study in the various branches of life sciences and related fields.

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Food & Culture – HFC3E (Grade 11 Workplace)

This course focuses on the flavours, aromas, cooking techniques, foods, and cultural traditions of world cuisines. Students will demonstrate the ability to cook with ingredients and equipment from a range of cultures, describe food-related etiquette in a variety of countries and cultures, and explore ways in which Canadian food choices and traditions have been influenced by other cultures. Students will have opportunities to develop practical skills and apply research skills as they investigate foods and food practices from around the world.

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Personal Life Management – HIP4O (Grade 12 Open)

This course focuses on preparing students for living independently and working successfully with others. Students will learn to manage their personal resources to meet their basic needs for food, clothing, and housing. They will also learn about their personal, legal, and financial responsibilities and develop and apply interpersonal skills in order to make wise and responsible personal and occupational choices. Students will apply research and inquiry skills while investigating topics related to personal life management.  The course emphasizes the achievement of expectations through practical experiences.

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Hospitality & Tourism – TFJ3E (Grade 11 Workplace)

This course focuses on food preparation and management, and hospitality and tourism activities, equipment, and facilities. Students will learn how to prepare, present, and serve food; plan, manage, and promote activities; and use the necessary equipment. Throughout the course, they will learn the fundamentals of providing high-quality service and customer satisfaction. Students will also study the occupational health and safety standards and laws regulating the hospitality and tourism industry, explore the industry’s social and environmental impacts, and identify possible career paths.

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Hospitality & Tourism – TFJ4E (Grade 12 Workplace)

This course enables students to further develop knowledge and skills related to the food and beverage services sector of the tourism industry. Students will demonstrate proficiency in using food preparation and presentation tools and equipment; plan nutritious menus, create recipes, and prepare and present finished food products; develop customer service skills; and explore event and activity planning. Students will expand their awareness of health and safety practices, environmental and societal issues, and career opportunities in the food and beverage services sector. Prerequisite: Hospitality and Tourism, Grade 11, Workplace Preparation

For more information on our Day School courses, please visit the Day School page.