Health, Recreation & Human Services (HRH)

Cosmetology (Introductory, Specialized in Esthetics & Credentialed Hairstylist)

Students will develop skills and knowledge in a dynamic, full-service salon/spa customer service center. Students will progress through the Introductory, Advanced and Credential programs that are personalized to the individual student’s desired results. Cosmetology is an excellent introduction to many careers that include hairstylist, esthetician, educator, instructor, sales representative, platform artist, and entrepreneur. Students will explore all aspects of the professional beauty industry including hairstyling, hair color, extensions, competitions, hair cutting/styling, facials, makeup, waxing, pedicures, manicures, nail art, and gel gloss nails.

At the exploratory level, students discover their specific area of interest and examine the opportunity to take a full Hairstylist Program and/or Esthetics Specialization.

Culinary Arts (Introductory, Intermediate, Advanced & Credentialed)

Culinary Arts is a competency based program of studies to help students explore the Hospitality industry in a live-action setting including: front of house (customer service at school cafés, marketing assignments and in-house event management) and back of house (food production, inventory and specialized labs). Regular attendance is necessary for success in culinary arts.

Introductory students will work with the Foods program of studies as an introduction to the kitchen, while specialized students can work on a blended program of Foods, Cook Apprentice and Baker Apprentice modules. All food production will be based on classical cooking principles influenced by current trends in food style and flavours. Students rotate through five areas of preparation and production; hot foods, cold foods, bakeshop, butchery and hospitality. All students are required to complete customer service hours which may occur outside regularly scheduled class time. Students will have access to an industry-grade food service production and service outlet facility (Edibles Café) at the CTC, led by journeyperson cooks and teachers.

Students who choose to move beyond the core culinary program and start an official apprenticeship will need to apply for a position at the CTC and sign a contract with Alberta Apprentice and Industry Training (AIT). Cook Apprentice and Baker Apprentice students need to complete 16 credits for the formal training component of the program, acquire a blue book for industry hours and sign up for the first term exam at the AIT office.

Classes and detailed information:

• Introductory (10 credits available), single or double block
• Intermediate (10 credits available), single or double block
• Advanced (10 credits available), double block recommended
• Credentialed (16 credits, as directed by AIT), double block only

Food Studies

Food Studies Introductory

The Food Studies program focuses on personal food preparation skills. Students develop knowledge and skills for promoting personal health and wellness. Course work will encompass basic food preparation skills and nutrition information to achieve personal independence.

Food Studies Intermediate

Recommendation: A minimum of 3 credits earned in Introductory Foods

The Intermediate program is a continuation of Foods Studies Introductory as students will further develop their food preparation skills working with varied ingredients and cookery principles.

Food Studies Advanced

Recommendation: A minimum of 3 credits earned in Intermediate Foods

The Advanced program is an opportunity for the senior foods student to showcase their preparation skills and knowledge. Students will be challenged to prepare foods that meet specific diet restrictions and nutrition needs.

Bachelor/Bachelorette Survival 30 Foods Course (6 Credits) – Grade 12s ONLY

Graduating without any foods cooking skills? Then this course is for you. This beginning 6 credit grade 12 course will provide you with the basic skills in small kitchen appliance use and maintenance. Introduce you to the methods of simple baking techniques. Demystify the nutrition and preparation of fruits and vegetables. Provide understanding in working with milk and eggs to produce healthy dishes. And finally, get you ready with ‘Miss Manners’ etiquette and nutritional needs in planning, preparing and consuming healthy meals.

Legal Studies

Legal Studies Advanced

Prerequisite: None (Available to Grade 10, 11 & 12 students)

Students will develop the knowledge, skills, and attitudes required to respond appropriately to the impact of law in their daily lives as they are presented with basic and practical information about the law. The advanced level of law gives students a broader perspective of law as they study cases and research challenging issues.

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