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Alberta Career and Technology Studies

Describe the project. Find the courses that give it credit.

947 one-credit CTS courses across 29 occupational areas, with all 49,472 of their outcomes. Say what your students want to build and the catalogue will show which courses it covers.

12 courses for “run the school coffee bar”

Ranked by meaning

TOU2040

Food & Beverage Service

Intermediate

Tourism · HRH - Health, Recreation, and Human Services · 1 credit

Students demonstrate the knowledge and skills of serving food for a food function that they have planned in order to meet the needs of a client.

Prerequisite: CKA3900: Apprenticeship Safety or FOD1010: Food Basics or TOU1010: The Tourism Sector

Outcomes this project would cover

  • TOU2040.5.2 serve tea and coffee
  • TOU2040.9.3.2 participate in projects and tasks
  • TOU2040.9.3.1 work with others
  • TOU2040.3.3 discuss various other duties required during a shift
FOD2160

Food Venture

Intermediate

Foods · HRH - Health, Recreation, and Human Services · 1 credit

Students develop entrepreneurial skills through the planning and creation of a food venture.

Prerequisite: FOD1010: Food Basics

Outcomes this project would cover

  • FOD2160.5.3.1 work with others
  • FOD2160.2.1 describe existing food ventures
  • FOD2160.5.2.4 learn continuously
  • FOD2160.2.3.4 food and/or menu plans
FOD3030

Creative Baking

Advanced

Foods · HRH - Health, Recreation, and Human Services · 1 credit

Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries, desserts and a major baked project.

Prerequisite: FOD1010: Food Basics

Outcomes this project would cover

  • FOD3030.4.3.1 work with others
  • FOD3030.4.3.2 participate in projects and tasks
  • FOD3030.4.2.2 be responsible
  • FOD3030.4.2.4 learn continuously
TOU1040

The Food & Beverage Industry

Introductory

Tourism · HRH - Health, Recreation, and Human Services · 1 credit

Students evaluate food and beverage service establishments, explain basic food and beverage handling principles, demonstrate satisfactory food and beverage service skills and adapt service standards to meet the needs of guests.

Prerequisite: TOU1010: The Tourism Sector

Outcomes this project would cover

  • TOU1040.4.1 identify food and beverage service trends and suggest future career opportunities
  • TOU1040.3.1.5 franchise
  • TOU1040.7.3.1 work with others
  • TOU1040.7.1.4 think and solve problems
TOU3010

Food & Beverage Functions

Advanced

Tourism · HRH - Health, Recreation, and Human Services · 1 credit

Students develop an understanding of the knowledge and skills required to plan and execute a food function that meets the needs of a client.

Prerequisite: CKA3900: Apprenticeship Safety or FOD1010: Food Basics or TOU1010: The Tourism Sector

Outcomes this project would cover

  • TOU3010.5.3.1 work with others
  • TOU3010.5.3.2 participate in projects and tasks
  • TOU3010.5.2.4 learn continuously
  • TOU3010.5.2.2 be responsible
FOD1030

Snacks & Appetizers

Introductory

Foods · HRH - Health, Recreation, and Human Services · 1 credit

Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.

Prerequisite: FOD1010: Food Basics

Outcomes this project would cover

  • FOD1030.5.3.2 participate in projects and tasks
  • FOD1030.5.3.1 work with others
  • FOD1030.5.2 demonstrate personal management skills to:
  • FOD1030.5.3 demonstrate teamwork skills to:
FOD3130

The Food Entrepreneur

Advanced

Foods · HRH - Health, Recreation, and Human Services · 1 credit

Students plan, test and market a food product or products.

Prerequisite: FOD1010: Food Basics

Outcomes this project would cover

  • FOD3130.7.3.2 participate in projects and tasks
  • FOD3130.7.3.1 work with others
  • FOD3130.2 identify food ventures within the community
  • FOD3130.5.3.1 cost
FOD2140

Rush-Hour Cuisine

Intermediate

Foods · HRH - Health, Recreation, and Human Services · 1 credit

Students learn unique and quick ways to create nutritious and delicious dishes, using simple ingredients and prepared and convenience foods.

Prerequisite: FOD1010: Food Basics

Outcomes this project would cover

  • FOD2140.6.1 recognize and then analyze the opportunities and barriers in the immediate environment
  • FOD2140.5.1.4 think and solve problems
  • FOD2140.5.3.1 work with others
  • FOD2140.5.3.2 participate in projects and tasks
MAM3060

Setting Up A Retail Store

Advanced

Management & Marketing · BIT - Business, Admin, Finance and IT · 1 credit

Students develop retail store images, examine potential locations and design store layouts. Students should be given hands-on experience by researching a location for an actual retailing opportunity and by designing a layout for this retail store. This course focuses on students owning a retail business and learning the necessary steps for success.

Outcomes this project would cover

  • MAM3060.6.3.2 participate in projects and tasks
  • MAM3060.6.2.1 demonstrate positive attitudes and behaviours
  • MAM3060.6.2.4 learn continuously
  • MAM3060.6 demonstrate basic competencies
COS2000

Salon Design

Intermediate

Cosmetology · HRH - Health, Recreation, and Human Services · 1 credit

Students develop an understanding of the business environment, entrepreneurship and the processes involved in creating a salon.

Prerequisite: COS1010: Personal & Professional Practices

Outcomes this project would cover

  • COS2000.2.8 identify the day-to-day operations of the business, including:
  • COS2000.7.1 recognize and then analyze the opportunities and barriers in the immediate environment
  • COS2000.2.9.2 start-up costs
  • COS2000.6.3.1 work with others
FOD2060

Milk Products & Eggs

Intermediate

Foods · HRH - Health, Recreation, and Human Services · 1 credit

Students develop skills in using milk products and eggs by examining how to retain their nutritional value and quality through a variety of preparation and presentation methods.

Prerequisite: FOD1010: Food Basics

Outcomes this project would cover

  • FOD2060.6 demonstrate the principles of milk and egg cookery in the preparation, presentation and evaluation of milk and eggs products
  • FOD2060.8.3 demonstrate teamwork skills to:
  • FOD2060.8.3.1 work with others
  • FOD2060.9.1 recognize and then analyze the opportunities and barriers in the immediate environment
FOD2950

Fod Intermediate Practicum

Intermediate

Foods · HRH - Health, Recreation, and Human Services · 1 credit

Students apply prior learning and demonstrate the attitudes, skills and knowledge required by an external organization to achieve a credential/credentials or an articulation.

Outcomes this project would cover

  • FOD2950.4.1 recognize and then analyze the opportunities and barriers in the immediate environment
  • FOD2950.3.3.1 work with others
  • FOD2950.1.3.1 routine tasks; e.g., daily, weekly, monthly, yearly
  • FOD2950.3.2.1 demonstrate positive attitudes and behaviours