| Family Studies |
| Food & Nutrition | HFN1OE |
| This course explores the factors that affect attitudes and decisions about food, examines current issues of body image and food marketing, and is grounded in the scientific study of nutrition. Students will learn how to make informed food choices and how to prepare foods, and will investigate our Canadian food heritage and food industries, as well as global food issues. The course also introduces students to research skills related to food and nutrition. |
| CREDIT: 1 | TYPE: Open | GRADE: 9 |
CREDIT EQUIVALENTS: HFN2OE - Food & Nutrition is a similar course and you will not receive credit for taking both.
HFN2OF - L’alimentation et la nutrition is a similar course and you will not receive credit for taking both.
|
| L’alimentation et la nutrition | HFN1OF |
(Immersion & Extended French)
Ce cours amène l’élève à explorer les facteurs culturels, psychologiques et sociologiques qui agissent sur ses choix alimentaires ainsi que l’influence de la publicité sur les perceptions de l’image corporelle. L’élève développe des habiletés pratiques en matière de préparation des aliments ainsi que des habiletés de recherche et de prise de décision face à ses choix alimentaires. Les traditions culinaires, les questions concernant l’industrie agro-alimentaire et les déséquilibres alimentaires mondiaux servent de contexte aux apprentissages. |
| COURSE NOTE: This course is taught in French and is highly recommended for all grade 9 students in the French Immersion or Extended French program and can be counted as a compulsory credit for Immersion and Extended French students. |
| CREDIT: 1 | TYPE: Open | GRADE: 9 |
CREDIT EQUIVALENTS: HFN2OF - L’alimentation et la nutrition is a similar course and you will not receive credit for taking both.
|
| Food & Nutrition | HFN2OE |
| This course explores the factors that affect attitudes and decisions about food, examines current issues of body image and food marketing, and is grounded in the scientific study of nutrition. Students will learn how to make informed food choices and how to prepare foods, and will investigate our Canadian food heritage and food industries, as well as global food issues. The course also introduces students to research skills related to food and nutrition. |
| CREDIT: 1 | TYPE: Open | GRADE: 10 |
CREDIT EQUIVALENTS: HFN1OE - Food & Nutrition is a similar course and you will not receive credit for taking both.
HFN2OF - L’alimentation et la nutrition is a similar course and you will not receive credit for taking both.
|
| L’alimentation et la nutrition | HFN2OF |
(Immersion & Extended French)
Ce cours amène l’élève à explorer les facteurs culturels, psychologiques et sociologiques qui agissent sur ses choix alimentaires ainsi que l’influence de la publicité sur les perceptions de l’image corporelle. L’élève développe des habiletés pratiques en matière de préparation des aliments ainsi que des habiletés de recherche et de prise de décision face à ses choix alimentaires. Les traditions culinaires, les questions concernant l’industrie agro-alimentaire et les déséquilibres alimentaires mondiaux servent de contexte aux apprentissages. |
| COURSE NOTE: This course is taught in French and can be counted as a compulsory credit for Immersion and Extended French students. |
| CREDIT: 1 | TYPE: Open | GRADE: 10 |
CREDIT EQUIVALENTS: HFN2OE - Food & Nutrition is a similar course and you will not receive credit for taking both.
HFN1OE - Food & Nutrition is a similar course and you will not receive credit for taking both.
HFN1OF - L’alimentation et la nutrition is a similar course and you will not receive credit for taking both.
|
| Living Spaces and Shelter | HLS3OE |
| This course analyses how different types of living spaces and forms of shelter meet people’s physical, social, emotional, and cultural needs and reflect society’s values, established patterns of living, and economic and technological developments. Students will learn how to make practical decisions about where to live and how to create functional and pleasing environments, and will explore occupational opportunities related to housing and design. They will also learn skills used in researching and investigating living accommodations and housing. |
| CREDIT: 1 | TYPE: Open | GRADE: 11 |
| Fashion & Creative Expression | HNC3OE |
| This course explores what clothing communicates about the wearer and how it becomes a creative and entrepreneurial outlet through the design and production processes. Students will learn, through practical experiences, about the nature of fashion design; the characteristics of fibres and fabrics; the construction, production, and marketing of clothing; and how to plan and care for a wardrobe that is appropriate for an individual’s appearance, activities, employment, and lifestyle. Students will develop research skills as they explore the evolution of fashion and its relationship to society, culture, and individual psychology. |
| COURSE NOTE: Students are responsible for the purchase of their own fabric and sewing supplies. |
| CREDIT: 1 | TYPE: Open | GRADE: 11 |
| Parenting | HPC3OE |
| This course focuses on the skills and knowledge needed to promote the positive and healthy nurturing of children, with particular emphasis on the critical importance of the early years to human development. Students will learn how to meet the developmental needs of young children, communicate and discipline effectively, and guide early behaviour.They will have practical experiences with infants, toddlers, and preschoolers, and will learn skills in researching and investigating questions relating to parenting. |
| CREDIT: 1 | TYPE: Open | GRADE: 11 |
| Hospitality and Tourism | TFJ3EE |
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. |
| CREDIT: 1 | TYPE: Workplace | GRADE: 11 |
| Cook Level 1 Apprenticeship | OZS4TE |
| This program offers students the opportunity to take part in Canadore’s first year Culinary Arts Program. The course is taught at the College Drive Campus and runs 5 days / week from September to December. Students will earn 3 high school credits in this program as well as have the opportunity to achieve level one certification in the Cook trade. Students selecting this course should also select YSX4TX - Communication for Cooks for an additional credit. |
| COURSE NOTE: Students interested in this program are asked to speak to a guidance counselor when choosing this option as special scheduling arrangements will need to be made. |
| CREDIT: 3 | TYPE: College | GRADE: 11-12 |
| Baking for Cooks - Dual Credit | YCF4TE |
| This course will provide the fundamentals of baking techniques and methods that the cooking trade requires, including the basic preparation of several doughs and creams for all types of baked goods used in desserts. The students will be aware of the theoretical and practical aspect of baking in the field of cooking. The course is taught at the College Drive Campus and takes place during the second semester in the afternoons.Students taking this course should also select YVI4TX - Food and Beverage Management. |
| COURSE NOTE: Students interested in this program are asked to speak to a guidance counselor when choosing this option as special scheduling arrangements will need to be made. |
| CREDIT: 1 | TYPE: College | GRADE: 11-12 |
| Parenting & Human Development | HPD4EE |
| This course prepares students for occupations involving older children, and for the responsibility of parenting, with emphasis on school-age and adolescent children. Students will learn, through practical experience in the community, how early child development affects later development, success in school, and personal and social well-being throughout life, and how children and parents change over time. This course also develops students’ skills in researching and investigating various aspects of parenting and human development. |
| CREDIT: 1 | TYPE: Workplace | GRADE: 12 |
| Hospitality and Tourism | TFJ4EE |
| 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. |
| CREDIT: 1 | TYPE: Workplace | GRADE: 12 |
| Personal Support Worker - Professional Issues - Dual Credit | YHA4TE |
| This course is part of the dual credit program for Personal Support Worker.The emphasis in this course is placed on understanding the uniqueness in each individual. Themes in this course are: client care, role of the family, culture, race, religion and empathy and caring in practice. This course is taught at the main Canadore campus 1 afternoon per week for semester 2.Students interested in this course should also select YHC4TX. |
| COURSE NOTE: Students selecting this course must see a guidance counsellor for special scheduling arrangements. |
| CREDIT: 0.5 | TYPE: College | GRADE: 12 |
| Personal Support Worker - Lab - Dual Credit | YHC4TE |
| This course is part of the dual credit program for Personal Support Worker and includes the basics of client care, with a hands-on approach to learning and practicing bedside skills. This course is taught at the main Canadore campus 1 afternoon per week for semester 2.Students interested in this course should also select YHA4TX. |
| COURSE NOTE: Students selecting this course must see a guidance counsellor for special scheduling arrangements. |
| CREDIT: 0.5 | TYPE: College | GRADE: 12 |
| Communications for Cooks - Dual Credit | YSX4TE |
| This course is part of the Level 1 Apprenticeship for Cooks. Students selecting this course must also select OZS4TX - Cook Level 1 Apprenticeship. |
| COURSE NOTE: Students interested in this program are asked to speak to a guidance counselor when choosing this option as special scheduling arrangements will need to be made. |
| CREDIT: 1 | TYPE: College | GRADE: 12 |
| Food & Beverage Management - Dual Credit | YVI4TE |
| This course will provide the fundamentals of the general food and beverage operation of a hotel. The course presents the internal relationships of the various food and beverage departments within a large hotel or organization. This course is taught 2 afternoons per week in semester 2. Students taking this course should also take YCF4TX. |
| COURSE NOTE: Students selecting this program are asked to see a guidance counsellor as special scheduling arrangements are required. |
| CREDIT: 1 | TYPE: College | GRADE: 12 |