Fleming College

This course will establish both community connections and supports within the College and beyond, in order to build the foundation for learners developing and choosing their personal, work and learning pathway. These paths will be informed by an ongoing combination of self and CICE team facilitated assessments of abilities and interests that may then lead to further independence, volunteer opportunities, employment, pre-apprenticeship or further post-secondary studies.

This course has been designed to evaluate and expand on the learner's ability to effectively use digital technology in personal, working and academic environments. In this hands-on experience, learners will develop skills in accessing the Fleming Student Portal including the Learning Management System and the Fleming Library. This experience will not only enhance digital literacy but will create specific individual plans for technical support.

In this course learners will concretely be assessed on and develop the essential skills that are aligned to the Ontario Adult Literacy Curriculum Framework (OALCF) for the purpose of connecting prior experience and current performance to help shape and inform their individual goals in the academic setting of a post-secondary institution. Connections to work, life and learning will emerge as the learner works to create a portfolio to document past experiences, current competency levels and reflections on how these skills are required for their individual success in the program.

This course will focus on the connections between optimal health and wellness and individual choices. Learners will have the opportunity to learn to differentiate between what has been expected of them prior to attending College compared to their new roles and responsibilities as College learners. The course will emphasize a holistic approach to mind, body and spirit through the use of resiliency coaching, creativity, stress management and the development of individual fitness and wellness plans.

This course will facilitate your transition into the college environment. It will assist you in developing skills such as organization, planning and time management. You will explore strategies to manage your time, meet your academic priorities, as well as your personal and career goals.

This learning experience will create the opportunities for learners in the CICE program to come together with learners in other programs as well as community partners and participate in on going initiatives that support full and inclusive participation in not only the College community but the expanded Peterborough community as well.

In this course students will continue to develop the essential skills required for work, life and learning. Individual assessment and learning plans created in semester one will inform the learning plan and goal path direction for semester two.

In this first cooperative education placement, students will be supported and supervised while gaining workplace skills related to their area of interest. Sound work habits and interpersonal skills in the workplace will be developed as the student progresses through his or her placement. Specific learning outcomes will be developed at the onset of the cooperative education placement, for each student.

Pre-Requisites

• Community Pathways and Career Exploration (CICE 10)

In this course, CICE students will reflect on their work experience in a supportive environment, and connect their work and functional academic skills. Students will be encouraged and supported to further develop their essential employability skills and functional academic skills within the context of their cooperative education placement. Students will have a space to discuss challenges at placement and share their learning with their peers.

This course is designed to introduce fundamental cooking skills in a practical cooking lab setting that is required in today's culinary industry. These skills include the safe use of tools and equipment to produce soups, sauces, meat, fish and vegetables. Introductory nutrition concepts, sustainable practices and production planning are developed during this course.

Electives

Choose 1 of:

Co-Requisites

• Basic Food Principles (CULN 32)

This course explores the nature of business and the skills required of a business professional in an academic and industry context. Through lectures, seminars, assignments and guest speakers, the course will prepare students for a career in the business world by developing their understanding of the major functional areas of business. There will also be a focus on a number of important business trends and topics including Globalization and Corporate & Social Responsibility. Learners will have the opportunity to develop the fundamental skills required for success in their academic and professional careers including effective time management, reading, study and presentation skills.

This is an introductory course in Marketing designed to provide an awareness and understanding of the role and function of marketing within an individual firm and throughout the total economy. The student is introduced to the principles and techniques of marketing and its various functional areas. The various marketing strategies utilized in product or service planning and development, pricing, distribution and promotion in response to the needs and wants identified in various markets are explored.

This course will introduce students to the changing nature of Early Childhood Education in the 21st century, and will review the various approaches to learning used by practitioners to meet children's early learning needs. Using a Constructivist approach, the student will examine the attitudes, roles and responsibilities of a professional early childhood educator. Applying a reflective practice lens, students will begin to connect their understanding of the ECE Standards of Practice and document their learning through the preparation of a professional e-portfolio.

Students will be introduced to the process of creating, planning, implementing, and evaluating recreation, fitness and leisure programs and events (tournaments). Students will be able to assess need, develop goals and objectives, apply principles of lifespan development, provide leadership, develop a budget, and understand sound risk management practices.

In this course students will continue to develop the essential skills required for work, life and learning. Individual assessment and learning plans created in semester two will inform the learning plan and goal path direction for semester three.

Pre-Requisites

• Essential Skills for Work, Life and Learning - 2 (CICE 4)

In this second cooperative education placement experience, students will be supported and supervised while continuing to gain workplace skills related to their area of interest. Sound work habits and interpersonal skills in the workplace will continue to be developed as the student progresses through his or her placement. Specific learning outcomes will be developed at the onset of the cooperative education placement, for each student. Students will be encouraged and supported to have an increasingly complex role in the workplace.

Pre-Requisites

• Work Placement I (FLPL 161)

In this course, CICE students will reflect on their work experience in a supportive environment, and continue to develop their skills inventory. Students will discuss their experiences during their cooperative education placement, with the purpose of integrating their functional numeracy and literacy within the context of the workplace. Students will have a space to discuss challenges at placement and share their learning with their peers. This seminar will also provide learners with the opportunity to assess the progress of their service learning project.

In this course students will acquire workplace health and safety certification including First Aid and WHMIS. The attainment of these certifications is a significant benefit to CICE students as it is a legislated requirement in most work places.

"Technology and Labour: Your success, Your future", will explore success and all the influences that guide decisions to form one's sense of achievement, as well as the ways technology impacts this. In this hybrid course, students will examine not only what success is, but they will explore and develop skills in scientific and critical thinking, which will help them find their own success. Students will engage in experiential learning activities designed to help them develop an understanding of how technology impacts their professional success, and the labour force in general.

This course examines the diversity of food commodities used in today's food service establishments. Learners will be introduced to a variety of processing and preparation methods, theories and cooking methods. Effective food management techniques will be explored that focus on product origin, product quality and government standards and regulations. Certifications in Food Safety Training and Allergen Training will develop food safety systems for proper food handling and controlling contamination.

Co-Requisites

• Basic Culinary Techniques (CULN 31)

This course will enable Early Childhood Educators to use their knowledge of typical child development and the child's background, interests, abilities and needs to design inclusive environments and practices for young children. Students will also explore the various identified special needs and learn strategies to support children's development.

Pre-Requisites

• Supporting Children's Social Competencies (EDUC 133)
• Observing Children's Competencies (EDUC 134)
• Children's Health and the Environment (EDUC 135)
• Strategies for Practicum Success (FLPL 246)
• Early Learning Practicum I (FLPL 123)
• Inquiry and Play (EDUC 132)

Set yourself apart from the crowd. This course builds on students' existing knowledge of job search techniques. It focuses on the preparation of a personal resume, cover letter and career portfolio relevant to their field of study. Emphasis will be placed on interview and presentation skills appropriate for the workplace. Participants will complete this course confident in their ability to match their skills to the demands of the workplace.

Through text modules, team activities, guest speakers, research projects, and lectures, this introductory course lays the foundation for other hospitality and tourism program specialization courses. As well, it introduces the learner to a variety of future career possibilities. The course examines the eight tourism industry sectors and their inter-relationships, and also addresses the roles of related government bodies and hospitality and tourism industry associations.

This course will focus on program delivery and services in the field of recreation and leisure services that are flexible, responsive, creative, and inclusive. Students will be reinforcing their skills in the process of creating, planning, implementing, and evaluating recreation and leisure programs that include exposure to a wide range of special populations including those with physical, developmental, psychological, social, emotional, behavioural issues and cognitive problems. The primary focus of the course will be on how the recreationist can enable maximum qualitative participation in programs and events for all of these groups. Critical attention will be paid to children and youth, adults, seniors, immigrant, multicultural populations and institutionalized or incarcerated individuals. Emphasis will be placed on such issues as planning, activity limitations, adaptation, facility accessibility, equipment modifications, integration, advocacy, and public education and awareness.

This learning experience will create the opportunities for learners in the CICE program to come together with learners in other programs as well as community partners and participate in on going initiatives that support full and inclusive participation in not only the College community but the expanded Peterborough community as well.

In this course students will continue to develop the essential skills required for work, life and learning. Individual assessment and learning plans created in semester three will inform the learning plan and goal path direction for semester four.

Pre-Requisites

• Essential Skills for Work, Life and Learning - 3 (CICE 5)

This course will establish a bridge for both community connections and supports beyond College, in order to build the foundation for learners developing and choosing their personal, work and learning pathway. These paths will be informed by an ongoing combination of self and CICE team facilitated assessments of abilities and interests that may then lead to further independence, volunteer opportunities, employment, pre-apprenticeship or further post-secondary studies.

Pre-Requisites

• Work Placement Preparation II (FLPL 165)
• Work Placement II (FLPL 162)

Expectations will be at an advanced level in this final cooperative education placement. Students will be interviewed by the Program Coordinator or his or her designate and an employer where possible. The student will be expected to continue to practice good work habits and interpersonal skills and improved workplace skills commensurate with their level of skill and ability. Specific learning outcomes will be developed at the onset of the field placement. Students will be assessed on an ongoing basis with a final evaluation at the semester's end.

In this course, learners will have the opportunity to explore less supported employment and academic experiences. The CICE students will continue to reflect on their work experience in a supportive environment, and continue to evolve their skills inventory. Students will continue to discuss their experiences in their cooperative education placement with the purpose of integrating their functional numeracy and literacy within the context of the workplace. Students will have a space to discuss challenges at their placement, share their learning with their peers, and consider future opportunities and experiences.

This course is designed to build upon fundamental cooking skills in a practical cooking lab setting that are required in today's culinary industry. Learners will acquire fundamental knowledge of baking theories and practices as they relate to kitchen operations in a commercial or institutional setting. Learners will build upon previously learned skills to demonstrate safe, sanitary and correct methods of preparation, cooking and storage for various food products such as poultry, meat, fish, vegetables and starches. Emphasis will be placed on various healthy cooking techniques and developing plate presentations using functional garnishes.

Through active engagement, this course supports student's critical thinking about play and how it connects to learning and development. Reflective planning tools are introduced which capture observations of children's theories and supports students in the presentation of extended opportunities for learning. Students will practice facilitating "Child led" learning experiences based on children's natural curiosity and inquiry.

Pre-Requisites

• Child Development I (EDUC 131)
• Pedagogical Foundations to Learning (EDUC 130)

This course provides basic principles of cooking, along with knowledge of safe and sanitary working conditions. The student will learn about different cultures that have shaped contemporary kitchen practices, and gain exposure to a variety of national cuisines through demonstration, research and group work.

This is an introductory course in Marketing designed to provide an awareness and understanding of the role and function of marketing within an individual firm and throughout the total economy. The student is introduced to the principles and techniques of marketing and its various functional areas. The various marketing strategies utilized in product or service planning and development, pricing, distribution and promotion in response to the needs and wants identified in various markets are explored.

This course will discuss the variety of employment options and capacities available to a recreation and fitness professional, (other than being an employee), with an emphasis on an approach to self-employment and managing a small firm in the Canadian business environment. It is designed to develop an understanding of planning the start-up of a business, its ongoing management and strategies for customer service and growth. Students develop an understanding of the legal forms of business ownership, the importance of financial analysis as a success indicator for the business, appropriate marketing tactics for promoting small business, and administrative supports unique to the chosen professional field.