Miller comprehensive catholic high school

PRACTICAL AND APPLIED ARTS

In Grade 10 the focus is on awareness of the apprenticeship process. In Grade 11 the focus is on researching career pathways. In Grade 12 Students will have the opportunity for work experience with a skilled worker in a specific trade.

Once each level is complete, a certificate issued by Saskatchewan Apprenticeship and Trade Certification Commission will be presented to each student.

The program benefits are as follows:

• 
  Getting a head start on career planning
  
• 
  Recording achievements for career portfolios
  
• 
  Youth registering as an apprentice in a designated trade within three years receives:
  
  1. 
     Waiver of registration fee
     
  2. 
     Waiver of first level of technical training tuition
     
  3. 
     100 hours of trade time credit per PAA course completed
     

30

Accounting 10 will provide a basic introduction to different types of businesses, generally accepted accounting principles and accounting careers. Students will learn the entire accounting cycle for a service business organized as a proprietorship, basic banking and payroll. Students will understand the ethical and moral responsibilities of an employee in the accounting field and will be able to apply basic accounting concepts and financial management skills to personal use situation whether for self, school, outside agencies or business. The five themes covered are:

• 
  Introduction to Accounting and Career Opportunities
  
• 
  Accounting Cycle for a Service Business
  
• 
  Banking and Cash Control
  
• 
  Payroll
  
• 
  Introduction to Simply Accounting
  

Accounting 10 *online* option

Accounting 20 will introduce the students to a merchandising business organized as a partnership. Topics such as inventory, mark-up discounts, returns, receivables and payables will be studied. Special journals will be introduced. A unit on taxation will teach students how to prepare a basic personal income tax return. Students will work with the accounting software package Simply Accounting. Students considering post-secondary education in Administration or Commerce will definitely benefit from taking high-school accounting.

The three themes covered are:

• 
  Accounting Cycle of a Merchandising Business
  
• 
  Basic Personal Income Tax
  
• 
  Introduction to Simply Accounting
  

Accounting 10 *online* option

Accounting 30 will introduce the concept of managerial accounting in contrast to financial accounting. Management functions such as planning, organizing, directing, budgeting, financial statement analysis and decision-making will be studied. A unit on asset analysis will introduce the concepts of bad debts, depreciation and inventory evaluation. The organization and structure of corporations and partnerships will be studied. This will include definitions, legal concepts, basic journal entries and financial statement reporting. Students considering post-secondary education in Administration or Commerce will definitely benefit from taking high-school accounting. The four themes covered in this course are:

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  Management Accounting and Financial Statement Analysis
  
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  Asset Analysis
  
• 
  Corporations
  
• 
  Partnerships
  

Commercial Cooking 10

YAP is available in these courses.

This course combines theory and ‘hands on’ experiences when preparing foods on a larger scale. Learning how to use commercial food equipment and tools is necessary to assure safety on the job. Learning how to handle food safely and prevent food poisoning is equally as important. Students also have the opportunity to obtain a Food Handler’s Certificate. Students will prepare soups, arrange salads, assemble sandwiches, and bake muffins, cookies and quick breads. Some careers in foods may include: a chef, dietician, working in test kitchens ‘testing’ recipes or becoming an entrepreneur. The nine units covered include:

Unit One: Food Industry Careers and Jobs

Unit Two: Safety and Sanitation

Unit Three: Tool and Equipment

Unit Four: Kitchen Organization and Food Preparation

Unit Five: Stocks and Soups

Unit Six: Vegetables and Fruits

Unit Seven: Sandwiches

Unit Eight: Starches-Rice and Potatoes

Unit Nine: Cookies and Quick Breads
COMMERCIAL COOKING 20

*Prerequisite* – Commercial Cooking 10

From the basic knowledge and skills learned at the Commercial Cooking 10 level, a minimum of 70% of the time will be spent in the commercial kitchen setting. Students will make white and brown stock; prepare sauces such as Hollandaise for Eggs Benedict, make fruit and custard pies and bake and ice different types of cakes. Creating apple birds, fancy mushroom caps and carrot flowers are not only fun to do but add eye appeal to any meal. Breakfast preparation for large groups is an addition to this course. The students make eggs over easy, crisp bacon, and fluffy pancakes for the staff and student body. After cleaning the grill, deep fryers and freezers, the students can enjoy their breakfast for free. The ten units covered include:

Unit One: Safety and Sanitation

Unit Two: Tools and Equipment

Unit Three: Kitchen Organization and Food Preparation

Unit Four: Stocks, Sauces, and Soups

Unit Five: Vegetables and Fruits

Unit Six: The Pantry

Unit Seven: Starches

Unit Eight: Baked Goods and Dessert

Unit Nine: Egg Cookery and Breakfast Preparation

Unit Ten: Work Study and Follow-up Activities

Students can learn to become a gourmet cook and caterer. In this 30 level course, students will cook Chicken Cordon Bleu, Roast Beef with Yorkshire pudding, and fabulous dishes such as Sushi and Fajitas from other countries. Desserts could include Crème Caramel, Chocolate Mousse or a French Silk pie. Students will also learn cake decorating techniques, how to make bread, croissants, cinnamon buns and pastas from scratch. Entertaining with food includes learning how to make a special meal with all the trimmings. After completing this course, students can challenge the apprenticeship exam in food services, which is equivalent to the first year in cooking school. Food careers, other than food services, include a food technologist, food scientist, dietician, a corporate chef, and ‘recipe testing’ kitchen personnel. Units eleven covered include:

Unit One: Safety and Sanitation

Unit Two: Tools and Equipment

Unit Three: Kitchen Organization and Food Preparation

Unit Four: Stocks, Sauces, and Soups

Unit Five: Vegetables and Fruits

Unit Six: The Pantry

Unit Seven: Starches

Unit Eight: Baked Goods and Desserts

Unit Nine: Meats, Poultry, and Seafood

Unit Ten: Food Presentation, Garnish and Decoration

Unit Eleven: Careers in Food Service

ADVANCED BAKING 30 L

*Pre-requisite* - Commercial Cooking 20 or 30

Advanced Baking 30 provides students with an opportunity to focus on this specific area of the culinary arts. They will learn about the daily tasks and responsibilities of a Professional Pastry Chef. Students will become familiar with French baking terminology and learn variations on restaurant desserts and artistic decorative skills. This includes classic and contemporary presentations of both sweet and savory petites fours, Bavarian creams and mousses, caramel and nougatine, chocolate work - both hand tempering and dipping, sugar work decorations and advanced cake decorating. Students are required to complete a final project for this class.

CONSTRUCTION AND CARPENTRY

Construction & Carpentry 10

Construction and Carpentry classes are designed to create an appreciation of the industry and to develop entry level skills within the construction trade. There are many hands on opportunities to develop skills for personal use and/or make a smooth transition from school to the workplace. Students learn by experience and by completing wood projects that they can keep.

Unit One: Introductory Safety

Unit Two: Wood Theory

Unit Three: Lay Out and Hand Tools

Unit Four: Portable Power Tools

Unit Five: Stationary Power Tools

Unit Six: Fasteners and Adhesives

Unit Seven: Construction and Careers

Unit Eight: Introduction to Cabinet Making

Construction 20 units studied include:

Unit One: Workshop and Construction Site Safety

Unit Two: Advanced Portable Power Tools

Unit Three: Advanced Stationary Power Tools

Unit Four: Structured Framing and Sheathing

Unit Five: Roof Framing

Unit Six: Cabinet Making

Unit Seven: Building Layout

Unit One: Review of Safety

Unit Two: Intermediate Wood Theory

Unit Three: Advanced Wood Theory

Unit Four: Advanced Cabinet Making

Unit Five: Concrete

Unit One: Introductory Safety

Unit Two: Wood Theory

Unit Three: Lay Out and Hand Tools

Unit Four: Portable Power Tools

Unit Five: Stationary Power Tools

Unit Six: Fasteners and Adhesives

Unit Seven: Construction and Careers

Unit Eight: Introduction to Cabinet Making


CONSTRUCTION & CARPENTRY 20 **Night Class**

*Prerequisite* –Construction 10

The Construction & Carpentry night class is an option for those students who cannot fit Construction 10 into their daily timetable but would still like to learn valuable carpentry skills and explore career possibilities. The class will be offered Monday and Wednesday nights from 6:30 p.m.to 9:00 p.m. in Semester Two.

Unit One: Workshop and Construction Site Safety

Unit Two: Advanced Portable Power Tools

Unit Three: Advanced Stationary Power Tools

Unit Four: Structured Framing and Sheathing

Unit Five: Roof Framing

Unit Six: Cabinet Making

Unit Seven: Building Layout