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College Vocational Certificate

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Comments about College Vocational Certificate - At the institution - Greater Sudbury - Ontario

  • Objectives
    The program is designed to provide students with mild intellectual disabilities with course work designed to promote vocational skills, including hands-on kitchen experience. Curriculum includes communication and math related to vocational topics utilizing assistive technologies and methodologies to promote success.
  • Academic Title
    College Vocational Certificate
  • Course description
    Semester 1
    # ISP1107   -   002   -   Introduction To Computer Use

    This course will increase the presence and use of computers and specialized software aimed at assisting students to complete their assigned tasks. Students will integrate their computer skills to adapt them to their college work and to work independently.

    # VOC1100   -   004   -   Communications & Human Relations I

    This course is designed to improve basic reading and writing skills using authentic material from every day life. The focus will also be on interaction between people in the workforce and during community activities. As potential future workers in the food industry, it is important for students to understand the role they play in the preparation of food. The industry has very specific guidelines and students will learn how to follow these guidelines, as well as develop skills in communication, both written and verbal, that will assist them in this environment. The integration of learning strategies and assistive technology will be a key element of learning in this course.

    # VOC1110   -   004   -   Adult Learning Strategies

    Learning Strategies focuses on how students learn. This course is designed to help students to become more efficient and effective learners of the nutritional component material related to the food industry. Assistive technology will enhance the ability to master information and the following strategies will be applied when students are endeavoring to learn the material presented: organizational skills, reading techniques to improve comprehension, notetaking, time management techniques, and desision making skills.

    # VOC1115   -   003   -   Consumer Studies I

    This course is designed to improve the math skills of students with special learning needs. It provides a review and reinforcement of basic mathematics that relate specifically to their skill training, as well as consumer skills. Content will also focus on global and lifestyle issues relevant to new consumers. The course will integrate the use of technology in order to maximize the development of student academic skills.

    # VOC1130   -   004   -   Career Training I

    This course will provide students with the opportunity to work in a classical kitchen set-up. In this realistic environment, students will be able to develop their own practical cooking skills, confidence, and knowledge in food theory, procedures, and techniques. They will be introduced to proper food preparation basics, learn practical cooking methods and techniques, sanitation and safety in the kitchen, and experience actual hands-on practice.

    # VOC1145   -   004   -   Field Placement

    This course will continue to provide students with the opportunity to work in a classic kitchen set-up. In this realistic environment, students will be able to develop their own practical cooking skills, confidence, and knowledge in food theory, procedures, and techniques. They will be introduced to proper food preparation basics, learn practical cooking methods and techniques, sanitation and safety in the kitchen, and experience actual hands-on practice.

    Semester 2

    # VOC1200   -   002   -   Communications & Human Relations II

    This course is designed to continue to improve basic reading and writing skills using authentic material from every day life. The focus will also be on interaction between people in the workforce and during community activities. As potential future workers in the food industry, it is important for students to understand the role they play in the preparation of food. The industry has very specific guidelines and students will learn how to follow these guidelines, as well as develop skills in communication, both written and verbal, that will assist them in this environment. The integration of learning strategies and assistive technology will be a key element of learning in this course.

    # VOC1210   -   004   -   Career Development

    This course will assist students to develop the skills to make informed career decisions when exploring the opportunities and occupations available in the food industry. They will also develop employability skills necessary to complete an effective job search. Each student will independently develop a personal profile and gain an understanding of their personality, interests, capabilities, values and skills.

    # VOC1215   -   003   -   Consumer Studies II

    This course will provide the student with the opportunity to continue to improve math skills. It is designed to address special learning needs. Review and reinforcement of basic mathematics that relate speficically to their skill training as well as consumer skills will be presented. Focus on global and lifestyle issues relevant to consumers will also be continued. The course will continue to integrate the use of technology in the development of student academic skills.

    # VOC1220   -   002   -   Adult Learning Strategies II

    Learning strategies continues to focus on how students learn. Students will apply the strategies they are developing to the nutritional content for better understanding and retention. They will become more efficient and effective learners by applying these strategies. The use of assistive technology will serve to enhance this learning as students begin the transition to the workplace.

    # VOC1230   -   008   -   Career Training II

    This course will continue to provide students with the opportunity to work in a classic kitchen set-up. In this realistic environment, students will be able to develop their own practical cooking skills, confidence, and knowledge in food theory, procedures, and techniques. They will be introduced to proper food preparation basics, learn practical cooking methods and techniques, sanitation and safety in the kitchen, and experience actual hands-on practice.

    # VOC1240   -   003   -   Field Placement

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