Program Courses

AGRC 20 - INVASIVE, NATIVE, LOCAL AND IMPORTED PLANTS

Invasive, Native, Local and Imported Plants in

our Community I connects students to the local community to learn about local agriculture, invasive and native plants, and food security. Students

will research local agriculture and meet with local community agencies to build upon their knowledge and understanding of food, agriculture and related relevant issues. Students will develop positive communication techniques, build confidence and demonstrate positive behaviours essential for building successful workplace relationships.

AGRE 20 - EXPLORING GARDEN BASICS

Exploring Garden Basics I introduces students

to basic gardening techniques and gardening knowledge. Students will identify plants, common weeds, garden techniques, types of gardens and learn how to design a basic garden to achieve seasonal sustainability. Furthermore, students will develop skills and habits essential for employment, demonstrate safe work practices, and practice effective workplace communication.

AGRS 20 - PLANTING GARDENS

Planting Gardens - Skill Building I provides students with the opportunity to build garden planters and plant flowers, herbs, and vegetables. The focus

will be on gaining the specific skills associated with gardening, safety and tool usage. Students will also learn problem-solving strategies, self-management skills, workplace etiquette for task completion, and awareness of quality workmanship.

ARTC 20 - ART APPRECIATION AND COMMUNITY CONNECTIONS |

Art Appreciation and Community Connections

I provides students the opportunity to conduct research in the local community to learn how their art of choice is relevant and impactful. Students will find out about the local (or provincial or national) art scene and reach out to artists to learn about their lives, their craft, and what it means to be an artist. A focus will be on exploring introductory mentorship connections.

ARTE 20 - EXPLORING THE ARTS |

Exploring the Arts I explores art and the area of art as per the determined theme of the class, or as per discussion with the instructor. Students will have the opportunity to distinguish the unique aspects of the art form, practice and learn skills, and practice evaluation and interpretation skills. The focus of this course is exploration of skills and interests.

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CART 20 - CREATING ART

Creating Art — Skill Building I explores a specific type of art so that students learn skills beyond a more basic level, as their abilities allow them to at this time. The intention is that once students have gathered an overall appreciation of art in a general sense within a theme, they can now begin to explore a selected type of art within that theme. The focus of this course is to develop a mastery of skills and ensure quality production.

CASH 20 - CASH FLOW, MONEY AND INVENTORY

Cash flow, Money and Inventory I focuses on the cash flow and movement of inventory within a business. Students will work at the cashier, count money, make change, total sales, create bank deposits, count floats, and monitor inventory flow.

COMU 15 - EFFECTIVE COMMUNICATION I

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.

CPRJ 20 - COMMUNITY PROJECT 1

Community Project I provides students with an experiential learning opportunity. Students will collaborate together to design and execute a community-based project. The project will highlight skill areas in teamwork, communication, community connections, budgeting, project planning and project completion.

CUST 20 - CUSTOMER SERVICE 1

Customer Service I provides students with the knowledge and skills associated with customer service. Topics include: aspects of the retail sector, communication skills, conflict resolution strategies and principles of customer service excellence.

DISC 15 - DISCOVERY OF SELF, OTHERS AND COMMUNITY |

Discovery of Self, Others and Community I provides students with the steps and processes required to assess their skills, abilities, habits, areas of excelled performance, compatibility with others and job roles, and areas for growth and development. Throughout the course, students will have the time to reflect upon self, others and the many opportunities available within their community. Students will research resources for self-advocacy, education, employment and social opportunities that can heighten their lives.

ADULT SPECIAL EDUCATION (ASE)

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EMPS 15 - EMPLOYABILITY AND WORKPLACE SKILLS I

Employability and Workplace Skills I provides students with hands-on learning opportunities for developing essential employability skills. Students will practice valuable workplace skills that are transferrable to any work place. Topics include: feedback reception, cooperative work habits, and asking for help.

ENTB 20 - MY BUSINESS DEVELOPMENT - SKILL BUILDING I

My Business Development — Skill Building I offers students the opportunity to explore a specific area

of business and learn skills beyond a more basic level, as their abilities allow them to at this time.

The intention is that once students have gathered an overall appreciation of business, they can now begin to explore the business model and skills associated with that field. The focus of this course is to develop a mastery of skills and to ensure quality production.

ENTC 20 - CONNECTING TO COMMUNITY MEMBERS |

Connecting to Community Members I offers students the opportunity to research how their business idea is relevant and impactful within the local community. Students will find out about the local business scene, and reach out to business leaders to find out what it means to be a business-person. A focus will be on mentorship exploration and connections.

ENTE 20 - EXPLORING THE MARKET 1

Exploring the Market I explores the current market related to the students’ business ideas. Students will have the opportunity to distinguish the unique aspects of the market and how it is successful, what skills are associated, and what level of quality expected. The focus of the course is the exploration of skills and interests.

FSWF 20 - FOOD HANDLING 1

Food Handling I focuses on the aspects of food handling and preparation skills. The course topics are food knowledge and food preparation techniques.

FSWS 20 - SPACE MANAGEMENT |

Space Management I explores the layout of the

food service area and the management of kitchen activities. Students will work together as a team to set up the buffet table, patron tables, and kitchen and food preparation area, and task flow between the kitchen and service areas. The course highlights the importance of a clean kitchen and space management.

Selkirk College Academic Calendar 2017-18 11