GHLA HS Courses 2024-2025


1	LEARNING ACADEMY High School Course List 2024-2025
2	COURSE CODE	CREDITS	PREREQUISITES

3	CORE COURSES
4	LANGUAGE ARTS
5	English 10-1	ELA1105	5	N/A
6	English 10-2	ELA1104	5	N/A
7	English 20-1	ELA2105	5	ELA1105
8	English 20-2	ELA2104	5	ELA1105/ELA1104
9	English 30-1	ELA3105	5	ELA2105
10	English 30-2	ELA3104	5	ELA2105/ELA2104
11	English as a Second Language Level 2	ESL1121	5	N/A
12	English as a Second Language Level 3	ESL1122	5	N/A
13	English as a Second Language Level 4	ESL1123	5	N/A
14	LANGUAGES
15	Chinese 30-3Y	CHI3094	5	CHI2094
16	French 10 - 3Y	FSL1093	5	N/A
17	French 20 - 3Y	FSL2093	5	n/A
18	French 30 - 3Y	FSL3093	5	FSL2093
19	German 10 - 3Y	GER1315	5	N/A
20	German 20 - 3Y	GER2315	5	GER1315
21	German 30 - 3Y	GER3315	5	GER2315
22	Spanish 10 - 3Y	SPN1345	5	N/A
23	Spanish 20 - 3Y	SPN2345	5	SPN1345
24	Spanish 30 - 3Y	SPN3345	5	SPN2345
25	MATHEMATICS
26	Math 15-3	LDC1515	3	N/A
27	Math 15-5	LDC1515	5	N/A
28	Mathematics 10-C	MAT1791	5	N/A
29	Mathematics 10-3 *Combination of both online and print	MAT1793	5	N/A
30	Mathematics 20-1	MAT2791	5	MAT1791
31	Mathematics 20-2	MAT2792	5	MAT1791
32	Mathematics 20-3 *Combination of both online and print	MAT2793	5	MAT1793
33	Mathematics 30-1	MAT3791	5	MAT2791
34	Mathematics 30-2	MAT3792	5	MAT2792
35	Mathematics 30-3 *Combination of both online and print	MAT3793	5	MAT2793
36	Mathematics 31	MAT3211	5	MAT3791
37	SCIENCE
38	Biology 20	SCN2231	5	SCN1270
39	Biology 30	SCN3230	5	SCN2231
40	Chemistry 20	SCN2796	5	SCN1270
41	Chemistry 30	SCN3796	5	SCN2796
42	Physics 20	SCN2797	5	SCN1270
43	Physics 30	SCN3797	5	SCN2797
44	Science 10	SCN1270	5	N/A
45	Science 14	SCN1288	5	N/A
46	Science 20	SCN2270	5	SCN1270
47	Science 24	SCN2288	5	SCN1288
48	Science 30	SCN3270	5	SCN2270/2231/2796/2797
49	SOCIAL STUDIES
50	Social Studies 10-1	SST1771	5	N/A
51	Social Studies 10-2	SST1772	5	N/A
52	Social Studies 20-1	SST2771	5	SST1771
53	Social Studies 20-2	SST2772	5	SST1772
54	Social Studies 30-1	SST3771	5	SST2771
55	Social Studies 30-2	SST3772	5	SST2772
56	CAREER & LIFE MANAGEMENT CALM
57	CALM 20	PED0770	3	N/A
58	PHYSICAL EDUCATION
59	Physical Education 10	PED1445	3/5	N/A
60	Physical Education 20	PED2445	3/5	PED1445
61	Physical Education 30	PED3445	3/5	PED2445
62	FINE ARTS
63	Art 10	FNA1400	3,4,5	N/A
64	Art 20	FNA2400	3,4,5	FNA1400
65	Art 30	FNA3400	5	FNA2400
66	Drama 10	FNA1410	3,5
67	Drama 20	FNA2410	3,5	FNA1410
68	Drama 30 *underdevelopment	FNA3410	3,5	FNA2410
69	General Music 10 *underdevelopment	FNA1424	3,5
70	General Music 20 *underdevelopment	FNA2424	3,5	FNA1424
71	General Music 30 *underdevelopment	FNA3424	3,5	FNA2424
72	SOCIAL SCIENCES
73	General Psychology 20	SSN2172	3	N/A
74	General Sociology 20	SSN2176	3	N/A
75	Personal Psychology 20	SSN2171	3	N/A
76	Religious Ethics 20	SSN2160	3	N/A
77	Religious Meanings 20	SSN2161	3	N/A
78	Abnormal Psychology 35	LDC3155	3	SSN2171 or SSN2172
79	Applied Sociology 30	SSN3176	3	N/A
80	Experimental Psychology 30	SSN3171	3	N/A
81	Western World History 30	SSN3185	3	N/A
82	World Geography 30	SSN3166	3	N/A
83	World Religions 30	SSN3161	3	N/A
84	ABORIGINAL STUDIES
85	Aboriginal Studies 10	SSN1154	5	N/A
86	Aboriginal Studies 20	SSN2154	5	SSN1154
87	Aboriginal Studies 30	SSN3154	5	SSN2154
88	OTHER INSTRUCTION
89	Work Experience 15	OTH1998	3-10	HCS3000
90	Work Experience 25	OTH2998	3-10	HCS3000
91	Work Experience 35	OTH3998	3-10	HCS3000
92	Special Projects 10 *Please contact Learning Academy about course details	OTH1999	1-5
93	Special Projects 20 *Please contact Learning Academy about course details	OTH2999	1-5
94	Special Projects 30 *Please contact Learning Academy about course details	OTH3999	1-5
95	KNOWLEDGE & EMPLOYABILITY
96	Art/Design and Communication 10-4	KAE1570	5	N/A
97	Human Care 10-4	KAE1589	5	N/A
98	Child Care 20-4 *underdevelopment	KAE2589	5	KAE1589
99	English Language Arts 10-4	KAE1780	5	N/A
100	English Language Arts 20-4	KAE2780	5	KAE1780
101	English Language Arts 30-4	KAE3780	5	KAE2780
102	Fabrics 10-4	KAE1583	5	N/A
103	Foods 10-4	KAE1585	5	N/A
104	Food Preparation and Service 20-4	KAE2586	5	KAE1585
105	Food Preparation and Service 30-4	KAE3586	5	KAE2586
106	Horticulture 10-4	KAE1587	5	N/A
107	Mathematics 10-4	KAE1782	5	N/A
108	Mathematics 20-4	KAE2782	5	KAE1782
109	Science 10-4	KAE1783	5	N/A
110	Science 20-4	KAE2783	5	KAE1783
111	Social Studies 10-4	KAE1781	5	N/A
112	Social Studies 20-4	KAE2781	5	KAE1781
113	Workplace Readiness 10-4 *Please contact Learning Academy about course details	KAE1594	5	N/A
114	Workplace Practicum 20-4 *Please contact Learning Academy about course details	KAE2594	5	KAE1594
115	Workplace Practicum 30-4 *Please contact Learning Academy about course details	KAE3594	5	KAE2594
116	LOCALLY DEVELOPED COURSES
117	Introduction to Artifical Intelligence 15	LDC1026	5	N/A
118	Creative Writing and Publishing 15	LDC1269	5	N/A
119	Creative Writing and Publishing 25	LDC2269	5	LDC1269
120	ESL Canadian Studies 15	LDC1212	5	N/A
121	Forensic Science 25	LDC2256	3	Science 10/14
122	Forensic Science 35	LDC3256	3	LDC2256
123	Leadership, Character and Social Responsiblity 15-5	LDC1509	5	N/A
124	Leadership, Character and Social Responsiblity 25-5	LDC2509	5	LDC1509
125	Learning Strategies 15	LDC1599	5	N/A
126	Learning Strategies 25	LDC2599	5	LDC1599
127	Learning Strategies 35	LDC3599	5	LDC2599
128	Understanding Video Games	LDC1008	5	N/A
129	Table Top Game Design 15 *Underdevelopment	LDC1024	3	N/A
130	Media and Cinema	LDC1798	5
131	Game Theory 15 *Underdevelopment	LDC1136	5
132	Math 15-3 **check in Math category above	LDC1515
133	Math 15-5 **check in Math category above	LDC1515
134	CAREER AND TECHNOLOGY STUDIES
135	Agriculture - Agriculture Industry Training
136	Agriculture: Introduction	AGR1010	1	N/A
137	Introduction to Animal Basics	AGR1040	1	N/A
138	Diversity in Agriculture	AGR2010	1	N/A
139	Companion Animals	AGR2045	1	N/A
140	Agriculture Safety	AGR3000	1	N/A
141	Career Transitions
142	Job Preparation	CTR1010	1	N/A
143	Career Directions	CTR2310	1	N/A
144	Communication Technology
145	Visual Composition	COM1005	1	N/A
146	Web Design 1	COM1055	1	COM1005
147	Audio/Video	COM1105	1	COM1005
148	Animation 1	COM1145	1	COM1005
149	Photography - Introduction	COM1205	1	COM1005
150	Photography - Exposure	COM1215	1	COM1005
151	E-Learning & Learning Management Systems	COM1255	1	N/A
152	Photography - Digital Processing 1	COM1275	1	COM1005
153	Photography - Composition	COM2205	1	COM1205
154	Photography - Lighting	COM3205	1	COM1205
155	Photography - Colour	COM3225	1	COM1205
156	Photography - B/W Digital Techniques	COM3235	1	COM1205
157	Photography - Outdoors	COM3245	1	COM1205
158	Community Care Services
159	Community Volunteerism 1	CCS1080	1	N/A
160	Supporting Positive Behavior	CCS3050	1	N/A
161	Computing Science
162	Computer Science 1	CSE1010	1	N/A
163	Structured Programming 1	CSE1110	1	N/A
164	Structured Programming 2	CSE1120	1	CSE1110
165	Client-side Scripting 1	CSE1210	1	N/A
166	Procedural Programming 1	CSE2110	1	CSE1120
167	Second Language Programming 1	CSE2140	1	CSE2110 or CSE1120
168	Design Studies
169	Sketch, Draw & Model	DES1010	1	N/A
170	Design Process	DES1020	1	N/A
171	2-D Design	DES1030	1	DES1020
172	3-D Design 1 - Will not work on a Chromebook, requires hard drive and graphic card	DES1040	1	DES1020
173	CAD 1 - Requires free version of Auto CAD	DES1050	1	N/A
174	CAD 2 - Requires free version of Auto CAD	DES2055	1	DES1050
175	Modelling Real	DES3145	1	DES1010
176	Presentation *underdevelopment	DES3165	1	N/A
177	Enterprise & Innovation
178	Challenge & Opportunity	ENT1010	1	N/A
179	Elements of a Venture Plan ** underdevelopment	ENT1020	1
180	Financial Management
181	Personal Financial Information	FIN1010	1	N/A
182	Personal Taxation	FIN2060	1
183	Personal Investment Planning 1	FIN3080	1
184	Foods
185	Food Basics	FOD1010	1	N/A
186	Contemporary Baking	FOD1020	1	FOD1010
187	Snack & Appetizers	FOD1030	1	FOD1010
188	Meal Planning 1	FOD1040	1	FOD1010
189	Fast & Convenience Foods	FOD1050	1	FOD1010
190	Project A *Must be discussed and approved by our Foods Facilitator This course must connect with a minimum of two CTS other foods courses. This credit focuses on exploring southwestern American cuisine. Upon enrolling the student will connect with the teacher to discuss which area of cuisine they want to focus on in their cooking.	FOD1910	1	*Project requirements
191	Milk Products & Eggs	FOD2060	1	FOD1010
192	Soups and Sauces	FOD2070	1	FOD1010
193	Project B *Must be discussed and approved by our Foods Facilitator This course must connect with a minimum of two CTS other foods courses, one of which must be at the same level. This credit focuses on exploring mediterranean cuisine. Upon enrolling the student will connect with the teacher to discuss which area of cuisine they want to focus on in their cooking.	FOD2910	1	*Project requirements
194	Food Presentation	FOD3060	1	FOD1010
195	Advances Meat Cookery *underdevelopment	FOD3080	1	FOD1010
196	Forestry
197	Forests & Society	FOR1010	1	N/A
198	Forest Ecology in Regions of Canada	FOR1020	1	N/A
199	Forest Use and Production	FOR1100	1	N/A
200	Forest Protection and Stewardship	FOR2010	1	N/A
201	Regulating Alberta's Forests	FOR2030	1	FOR1100
202	Issues and Trends in Forestry	FOR3010	1	N/A
203	Forest Research and Development	FOR3080	1	N/A
204	Health Care Services
205	Musculoskeletal System	HCS1050	1	HSS1010
206	Digestive System	HCS1060	1	HSS1010
207	Nervous System & Senses	HCS2050	1	HSS1010
208	Chronic Conditions	HCS2130	1	HSS1010
209	Workplace Safety Systems	HCS3000	1	N/A
210	Workplace Safety Practices	HCS3010	1	HCS3000
211	Human and Social Services
212	Health Services Foundations	HSS1010	1	N/A
213	Nutrition and Wellness	HSS1020	1	N/A
214	Comm. Skills for Health Prof.	HSS1030	1	N/A
215	Developing Maturity and Independence	HSS1040	1	N/A
216	Introduction to Mentorship	HSS1050	1	N/A
217	Leadership Fundamentals 1 **Inquire with GHLA how to faciliatate - Checklist only	HSS1080	1	N/A
218	Speaking and Presenting	HSS1090	1	N/A
219	Nature and Wellness	HSS1100	1	N/A
220	Nurturing Children	HSS2020	1	N/A
221	Perspectives on Interpersonal Relationships	HSS2030	1	N/A
222	Mental Health and Wellness	HSS3020	1	HSS1010
223	Information Processing
224	Word Processing 1	INF1030	1	N/A
225	Spreadsheet 1	INF1060	1	N/A
226	Digital Presentation	INF1070	1	N/A
227	Keyboarding	INF2020	1	N/A
228	Word Processing 2	INF2050	1	INF1030
229	Spreadsheet 2	INF2080	1	N/A
230	Correspondence	INF2090	1	N/A
231	Reports	INF2100	1	N/A
232	Hardware & Software Analysis	INF3010	1	N/A
233	Word Processing 3	INF3060	1	INF2050
234	Legal Studies
235	Private Law	LGS1010	1	N/A
236	Public Law	LGS1020	1	N/A
237	Family Law	LGS2010	1	N/A
238	Employment Law	LGS2020	1	N/A
239	Environmental Law	LGS2030	1	N/A
240	Law & the Traveller	LGS2050	1	N/A
241	Negligence Law	LGS3040	1	N/A
242	Small Business Law	LGS3050	1	N/A
243	Criminal Law	LGS3080	1	N/A
244	Management and Marketing
245	The Business Organization	MAM3010	1	N/A
246	Business in the Canadian Economy	MAM3020	1	N/A
247	Promotion - Sales Techniques	MAM3040	1	N/A
248	Mechanics
249	Modes and Mechanisms	MEC1010	1	N/A
250	Mechanics Tools & Materials *underdevelopment	MEC1015	1	N/A
251	Vehicle Service and Care	MEC1020	1	N/A
252	Engine Fundamentals	MEC1040	1	N/A
253	Mechanical Systems	MEC1130	1	N/A
254	Buying & Selling Vehicles	MEC3010	1	N/A
255	Recreation Leadership
256	Injury Management	REC1020	1	N/A
257	Foundations For Training 1	REC1040	1	N/A
258	Sport Psychology 1	REC1050	1	N/A
259	Coaching 1	REC2120	1	N/A
260	Sport & Society	REC3140	1	N/A
261	Tourism - Travel and Tourism
262	The Tourism Sector	TOU1010	1	N/A
263	The Food and Beverage Industry	TOU1040	1	TOU1010
264	The Accomodation Industry	TOU1050	1	TOU1010
265	The Attractions Industry	TOU1070	1	TOU1010
266	Travel Destinations 1	TOU2060	1	TOU1010
267	Travel Destinations 2	TOU2070	1	TOU2060
268	Destination Management	TOU3060	1	N/A
269	Wildlife
270	Introduction to Wildlife	WLD1010	1	N/A
271	Wildlife Diversity	WLD1020	1	N/A
272	People, Culture & Wildlife Heritage **underdevelopment	WLD1050	1	N/A
273	Wilderness Navigation	WLD1060	1	N/A
274	Outdoor Cooking Theory	WLD1100	1	N/A
275	Outdoor Survival Skills	WLD1130	1	N/A
276	Diversity of Wildlife Values	WLD2020	1	N/A
277	OTHER
278	RAP (Registered Apprentiseship Progr.) * inquire about availability		5-40
279	Green Certificate * inquire about availability		6 +


1	AGRICULTURE COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	AGR1010: INTRODUCTION TO AGRICULTURE	Students explore and gain an understanding of the diversity and significance of agriculture.	NONE
4
5	AGR1040: INTRODUCTION TO ANIMAL BASICS	Students learn to identify and demonstrate the basic steps involved in raising and caring for a domestic animal. Students gain an understanding of general care to ensure animal health.	NONE
6
7	INTERMEDIATE
8	AGR2010: DIVERSITY IN AGRICULTURE	Students analyze a range of issues relevant to agriculture and food production and develop strategies for dealing with agriculture issues within a local and global context.	NONE
9
10	AGR2045: COMPANION ANIMALS	Students explore the history, physiology, behavior, health and welfare, care, and husbandry of a variety of companion animal species.	NONE
11
12	ADVANCED
13	AGR3000: AGRICULTURE SAFETY	Students recognize and assess the hazards and manage the risks of working in agriculture.	NONE
14


1	CAREER TRANSITIONS COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	CTR1010: JOB PREPARATION	Students develop successful employment search skills and a personal employment search portfolio.	NONE
4
5	INTERMEDIATE
6	CTR2310: CAREER DIRECTIONS - EXPANSION	Students build on work done in Career and Life Management (CALM) to update their learning/career plan, to enhance their career tool kit, and to update their action plan for strengthening essential competencies and learning capacity.	NONE
7
8	ADVANCED
9


1	COMMUNICATION TECHNOLOGY COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	COM1005: VISUAL COMPOSITION	Students learn to employ fundamental elements and principles of design for various media and gain a strong foundational multidisciplinary experience in preparation for other Communication Technology courses.	NONE
4
5	COM1055: WEB DESIGN 1	Students research the characteristics of effective Web page(s) and learn World Wide Web Consortium (W3C) conventions and accessibility concerns to construct a simple Web page.	COM1005
6
7	COM1105: AUDIO/VIDEO	Students acquire basic production skills, including planning, recording and editing, through the production of simple audio and/or video project using basic equipment and techniques.	COM1005
8
9	COM1145: ANIMATION 1	Students are introduced to a variety of animation techniques and produce a simple animation; the focus is on basic skills, including planning, keyframing, stage set-up, and production, used to create a moving picture.	COM1005
10
11	COM1205: PHOTOGRAPHY - INTRODUCTION	Students develop essential skills in camera use with a focus on basic composition, set-up and an examination of exposure. Students operate a camera to capture images and produce final display proofs.	COM1005
12
13	COM1215: PHOTOGRAPHY - EXPOSURE	Students learn the technical and creative uses of aperture, shutter speed and ISO, and demonstrate how combinations of the three elements give very different results. Students also discover how a correct exposure is obtained through the combination of shutter speed, aperture and ISO, which make up the photographic triangle.	COM1005
14
15	COM1255: E-LEARNING & LEARNING MANAGEMENT SYSTEMS	Students explore the elements of e-learning within a learning management system. They explore the appropriate use of tools and skills required to successfully implement an e-learning plan and evaluate their readiness to form educational relationships that will cross time and distance.	NONE
16
17	COM1275: PHOTOGRAPHY - DIGITAL PROCESSING 1	Students learn the fundamentals of consumer-based digital image acquisition, management, composition, manipulation and editing software to improve image composition.	COM1005
18
19	INTERMEDIATE
20	COM2205: PHOTOGRAPHY - COMPOSTIION	Students expand their photography skills including composition, exposure, basic lighting, camera operation, image processing and proofing, and display.	COM1205
21
22	ADVANCED
23	COM3205: PHOTOGRAPHY - LIGHTING	Students apply various light sources, multiple lighting arrangements and metering techniques with an emphasis on flash and studio lighting.	COM1205
24
25	COM3225: PHOTOGRAPHY - COLOUR	Students are introduced to various techniques used to create high-quality colour photographs through understanding the process, parameters and issues that arise when working on colour photographs.	COM1205
26
27	COM3245: PHOTOGRAPHY - OUTDOOR	Students develop an understanding of various production and postproduction black-and-white digital techniques and the differences in mood and appeal between colour and monochrome.	COM1205


1	COMMUNITY CARE SERVICES COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	CCS1080 COMMUNITY VOLUNTEERISM 1	Students examine the role of volunteers in a community, perform as volunteers and evaluate their volunteering experience.	NONE
4		*** CHECKLIST ONLY
5	INTERMEDIATE
6
7	ADVANCED
8	CCS3050: SUPPORTING POSITIVE BEHAVIOR	Students learn basic concepts related to human behaviour and analyze behaviour with a behaviour pathways model. Strategies for intentional support for positive behaviours are examined.	NONE


1	COMPUTING SCIENCE COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	CSE1110: STRUCTURED PROGRAMMING 1	Students are introduced to a general programming environment in which they write simple structured algorithms and programs that input, process and output data, use some of the more basic operators and data types, and follow a sequential flow of control.	NONE
4	CSE1120: STRUCTURED PROGRAMMING 2	Students work with structured programming constructs by adding the selection and iteration program control flow mechanisms to their programming repertoire. They write structured algorithms and programs that use blocks to introduce an element of modularity into their programming practice.	CSE1110
5	CSE1210: CLIENT SIDE SCRIPTING 1	Students are introduced to Internet computing through the use of one or more Web-specific markup languages. As part of this process, students learn how the Web uses markup languages to provide a client-side approach to display static information. Students also learn how to analyze, modify, write and debug algorithms and documents that use a markup language.	NONE
6	INTERMEDIATE
7	CSE2110: PROCEDURAL PROGRAMMING 1	Students develop their understanding of the procedural programming paradigm. They move from a structured programming approach in which modules were handled through the use of program blocks to a more formal modular programming approach in which they are handled through subprograms. In the process, students also learn to use a number of new design approaches made possible by the new paradigms. As part of this process, they also learn what types of problems are amenable to modular algorithms and programs.	CSE1120
8	CSE2140: Second Language Programming 1	Students who have mastered the basics of one programming language are given the opportunity to learn the basics of another. Designed for students who have learned how to write structured and/or modular programs in a more accessible programming environment, this course gives students an opportunity to develop a similar skill set in a more demanding language. In the process, they have a further opportunity to hone their structured and modular programming skills.	CSE1120 CSE2110
9
10	ADVANCED
11


1	DESIGN STUDIES COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	DES1010: SKETCH, DRAW & MODEL	Students are introduced to observational sketching, drawing and modeling, and to a selection of basic materials and tools and their uses. Students also develop skills that can be applied to the field of design.	NONE
4	DES1020: THE DESIGN PROCESS	Students develop an understanding of design problems through research and select, generate and evaluate possible solutions.	NONE
5	DES1030: 2-D DESIGN 1	Students develop skills and techniques for 2-D design by using tools, materials and processes common to 2-D design to complete a variety of project activities.	DES1020
6	DES1040: 3-D DESIGN 1	Students develop skills and techniques for 3-D design, by using tools, materials and processes common to 3-D design to complete a variety of project activities.	DES1020
7	DES1050: CAD 1	Students develop basic knowledge and skills in computer-aided design (CAD).	NONE
8
9	INTERMEDIATE
10	DES2055: CAD 2	Students develop intermediate knowledge and skills in computer-aided design (CAD).	DES1050
11
12	ADVANCED
13


1	FOODS COURSE SUMMARIES		Prerequisite
2	FOD1010: FOOD BASICS	Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.	NONE
3
4	FOD1020: CONTEMPORARY BAKING	Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients and the proper use of equipment for baked goods	FOD1010
5
6	FOD1030: Snacks & Appetizers	Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.	FOD1010
7
8	FOD1040: Meal Planning 1	Students develop an understanding of planning, preparation and evaluation of balanced healthy meals.	FOD1010
9
10	FOD1050: Fast and Convience Foods	Students consider budget, time, quality of food and food alternatives by making wise choices in the buying, using and preparing of fast foods and convenience foods.	FOD1010
11
12	FOD1910: Project A	Must be discussed and approved by our Foods Facilitator This course must connect with a minimum of two CTS other foods courses. This credit focuses on exploring southwestern American cuisine. Upon enrolling the student will connect with the teacher to discuss which area of cuisine they want to focus on in their cooking.	NA
13
14
15	INTERMEDIATE
16	FOD2060: Milk Products and Eggs	Students develop skills in using milk products and eggs by examining how to retain their nutritional value and quality through various preparation and presentation methods.	FOD1010
17
18	FOD2070: Soups and Sauces	Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant.	FOD1010
19
20	FOD2910: Project B	Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant. Intermediate project courses must connect with a minimum of two CTS courses, one of which must be at the intermediate level and be in the same occupational area as the project course. The other CTS course(s) can be at any level from any occupational area. Must be discussed and approved by our Foods Facilitator This course must connect with a minimum of two CTS other foods courses, one of which must be at the same level. This credit focuses on exploring mediterranean cuisine. Upon enrolling the student will connect with the teacher to discuss which area of cuisine they want to focus on in their cooking.	NA
21	ADVANCED
22	FOD3060: FOOD PRESENTATION	Students develop creativity and flair while learning the techniques of tempting and artistic food presentation.	FOD1010


1	FORESTRY COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	FOR1010: FORESTS & SOCIETY	Students study the social, cultural, economic and environmental significance of forests, with particular focus on the impact of society as a whole and the impact individuals have had on forests.	NONE
4
5	FOR1020: FOREST ECOLOGY IN REGIONS OF CANADA	Students investigate forest ecosystems and explain the structure and function of trees in relation to life processes. Students also learn to identify factors that determine the distribution of forests, as well as research forest regions of Canada with an emphasis on specific species	NONE
6
7	FOR1100: FOREST USE & PROTECTION	Students examine past and present uses of Canada’s forests, and explain how research and technology impact forest management.	NONE
8
9	INTERMEDIATE
10	FOR2010: FOREST PROTECTION & STEWARDSHIP	Students examine the Alberta Land-use Framework and Land Stewardship Act as they relate to forestry to understand what measures are being taken to promote environmental stewardship.	NONE
11
12	FOR2030: REGULATING ALBERTA'S FOREST	Students research agencies and structures used to manage forested lands in Alberta and to explain Alberta’s forest management goals.	FOR1100
13
14	ADVANCED
15	FOR3010: ISSUES & TRENDS IN FORESTRY	Students analyze current local and global issues and trends in forest management, and demonstrate individual and shared actions that foster environmental stewardship.	NONE
16
17	FOR3080: Forest Research and Development	Students examine current and emerging research and development in the forest industry.	NONE


1	HEALTH CARE SERVICES COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	HCS1050: MUSCULOSKELETAL SYSTEMS	Students explore the structure and function of the musculoskeletal system, gain an understanding of conditions of the musculoskeletal system and an appreciation for the benefits of practising a healthy lifestyle as it pertains to the individual, family, peers and community.	HSS1010
4	HCS1060: DIGESTIVE SYSTEM	Students acquire the attitudes, skills and knowledge for achieving and maintaining digestive health, and gain an appreciation for practising a healthy lifestyle as it pertains to the individual, family, peers and community.	HSS1010
5	INTERMEDIATE
6	HCS2050: Nervous System & Senses	Students acquire the knowledge and skills necessary for the promotion and maintenance of a healthy nervous and sensory system. Students study pathologies of the nervous system and sensory organs, and gain an appreciation for practising a healthy lifestyle as it pertains to the individual, family, peers and community.	HSS1010
7	HCS2130: CHRONIC CONDITIONS	Students examine the physiological development of noncancerous chronic illness and chronic conditions and determine specific strategies to prevent chronic illness. Students develop awareness for the complexity of noncancerous chronic conditions and their prevalence in society through a comparative study of several noncancerous chronic conditions. Students consider the selfmanagement model and explore resources available to help individuals manage noncancerous chronic conditions and assist their family, peers and community.	HSS1010
8
9	ADVANCED
10	HCS3000: WORKPLACE SAFETY SYSTEMS	Students gain the attitudes, knowledge and skills related to workplace health and safety and examine relevant legislation required in the workplace.	NONE
11
12	HCS3010: WORKPLACE SAFETY PRACTICES	Students explore workplace safety principles and practices, and apply these principles and practices to a variety of contexts	HCS3000
13


1	HUMAN & SOCIAL SERVICES COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	HSS1010: HEALTH SERVICES FOUNDATIONS	Students examine fundamental attitudes, knowledge and skills to prepare for further study in career pathways in health, recreation and community services. Concepts related to the determinants of health, the dimensions of wellness, basic principles of anatomy, physiology and disease, and basic safety and reporting protocols for providing care to individuals in health, recreation, volunteer and community support settings are reviewed.	NONE
4
5	HSS1020: NUTRITION AND WELLNESS	Students learn the importance of nutrition and hydration for the promotion and maintenance of physical, emotional and social health and wellness throughout life. Students evaluate food and supplement choices, the effects of activity on nutritional requirements and the use of labels to improve daily nutritional intake at all ages.	NONE
6
7	HSS1030: COMMUNICATION SKILLS FOR HEALTH PROFESSIONALS	Students develop the attitudes, skills and knowledge to improve the effectiveness of their personal communication while providing health, recreation, volunteer and/or support services in the community.	NONE
8
9	HSS1040: DEVELOPING MATURITY AND INDEPENDENCE	Students examine adolescent development in the context of life-span development. Students gain an appreciation for developing strategies to achieve and maintain health and wellness through physical, emotional, social, intellectual and moral development. Students explore how adolescents can develop positive relationships and roles in the community and outline family and community resources available to support the healthy growth and development of teens as they develop maturity and independence on their journey to adulthood.	NONE
10
11	HSS1050: INTRODUCTION TO MENTORSHIP	Students learn about the characteristics of positive mentoring relationships in their personal lives and society. Students prepare to engage in a mentoring relationship. Students apply basic mentoring skills to a mentoring relationship and explore considerations for safety related to mentoring.	NONE
12
13	HSS1100: NATURE AND WELLNESS	Students explore the benefits of relationships between plants, animals, and the environment as applied to the health and wellness of people. Students evaluate how nature affects wellness in individuals and communities. Students plan and modify public and personal spaces to enhance personal wellness using elements of nature. Students reflect on the personal implications for wellness in relation to their environment.	NONE
14
15
16	INTERMEDIATE
17	HSS2020: NURTURING CHILDREN	Students examine the developmental characteristics of toddlers, preschoolers and school-aged children in various stages of physical, emotional, social and intellectual development. Students describe and demonstrate care-giving skills applicable to each developmental stage. Students gain an appreciation for the importance of nurturing skills in promoting health and wellness in childhood.	NONE
18
19	HSS2030: PERSPECTIVES ON INTERPERSONAL RELATIONSHIPS	Students examine relationships in their lives and identify their roles in these relationships. Students develop personal effectiveness and basic conflict resolution skills needed to enhance personal and working relationships. Students examine basic ethical, legal and cultural considerations when managing conflict in a variety of settings and relationships.	NONE
20
21	ADVANCED
22	HSS3020: MENTAL HEALTH AND WELLNESS	Students acquire the attitude, skills and knowledge necessary for achieving and maintaining mental health and wellness. Students study stress and its relationship to health and wellness and examine resources to prevent and manage stress as well as adaptive and maladaptive coping mechanisms related to stress. Students gain an appreciation for the complexity of a variety of mental health conditions including dementia and depression and the medical and integrative health approaches and resources available to manage them. Students examine the impact of mental health as it pertains to the individual, family, peers and community.	HSS3020
23


1	INFORMATION COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	INF1030: WORD PROCESSING 1	Students are introduced to the proper use of word processing software, including document creation, editing and printing of properly formatted documents.	NONE
4
5	INF1060: SPREADSHEET 1	Students develop skills in the proper use of spreadsheet software through general data manipulation and personal recordkeeping.	NONE
6
7	INF1070: DIGITAL PRESENTATION	Students develop skills with tools used for computerized presentations involving text, data, graphics, sound and animation.	NONE
8
9	INTERMEDIATE
10
11	ADVANCED
12


1	LEGAL STUDIES COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	LGS1010: PRIVATE LAW	Students explore workplace and consumer law with a focus on basic rights and responsibilities at a place of work and the legal aspects of buying, selling and renting goods and services.	NONE
4
5	LGS1020: PUBLIC LAW	Students explore the legal relationship between the government and the citizen with an emphasis on criminal law.	NONE
6
7
8	INTERMEDIATE
9	LGS2010: FAMILY LAW	Students examine a broad range of legal issues relating to personal relationships.	NONE
10
11	LGS2020: EMPLOYMENT LAW	Students learn about contracts of employment, unions and collective bargaining, employment insurance, and workers’ compensation.	NONE
12
13	LGS2030: ENVIRONMENTAL LAW	Students identify laws related to the environment and describe how new environmental information affects the law. Students also examine the role of groups and individuals in bringing about changes in environmental law.	NONE
14
15	LGS2050: LAW & THE TRAVELLER	Students identify and describe the issues and legal considerations that may arise when individuals travel domestically and internationally.	NONE
16
17	ADVANCED
18	LGS3040: NEGLIGENCE LAW	Students explore the legal meaning of negligence and legal actions relating to negligence.	NONE
19
20	LGS3080: CRIMINAL LAW	Students examine the criminal justice system, including the criminal process and the roles and responsibilities of the participants. Students also explore challenging issues and law-related careers.	NONE
21


1	MECHANICS COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	MEC1010: MODES & MECHANISMS	Students research, design, build and test a model of a transportation vehicle, using a simple power source, common materials and tools	NONE
4
5	MEC1020: MECHANICS TOOLS & MATERIALS	Students develop knowledge, skills and attitudes in the safe use of specialty hand tools, measuring tools and fasteners	NONE
6
7	INTERMEDIATE
8
9	ADVANCED
10	MEC3010: BUYING & SELLING VEHICLES	Students develop the skills required to make an informed purchase or sale of a vehicle.	NONE
11	****underdevelopment


1	RECREATION LEADERSHIP COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	REC1020: INJURY MANAGEMENT 1	Students learn prevention, assessment and management techniques related to injuries that may occur during recreation and sporting events and activities.	NONE
4
5	REC1040: FOUNDATIONS FOR TRAINING 1	Students apply basic training and movement principles to health-related and performance-related components of fitness training. Students create fitness activities and develop a basic individual fitness plan to achieve goals for health-related and performance-related components.	NONE
6
7	REC1050: SPORT PSYCHOLOGY 1	Students assess the impact of mental fitness on optimal sport, artistic and/or academic performance and motivation. Students examine and demonstrate strategies to strengthen mental fitness, including relaxation, visualization and positive self-talk.	NONE
8
9	INTERMEDIATE
10	REC2120: COACHING 1	Students learn basic coaching skills common to all sports in the areas of planning and delivering a practice, teaching and learning, and mental skills training. Students develop an appreciation for the role of coaches in community recreation programs.	NONE
11
12	ADVANCED
13	REC3140: SPORTS AND SOCIETY	Students explore the structure and function of community, amateur and professional sport organizations. The impact of sport organizations and events on society is also examined.	NONE
14


1	TOURISM STUDIES COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3	TOU1010: THE TOURISM SECTOR	Students analyze the organizational structure of the tourism industry at local, provincial, national and global levels. Students will perform introductory investigations of employment opportunities in tourism.	NONE
4
5	TOU1040: THE FOOD AND BEVERAGE	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.	TOU1010
6
7	TOU1050: THE ACCOMODATION INDUSTRY	Students research accommodation options available, discuss basic principles of the accommodations industry and develop service strategies for handling individual guest requirements.	TOU1010
8
9	TOU1070: THE ATTRACTIONS INDUSTRY	Students analyze and compare the natural, cultural and recreational attractions available in Alberta and Canada and develop strategies to maintain the well-being of guests.	TOU1010
10
11	INTERMEDIATE
12	TOU2060: TRAVEL DESTINATIONS 1	Students demonstrate knowledge of world tourism and geography by presenting travel information about North America and at least one other world region.	TOU1010
13	TOU2070: TRAVEL DESTINATIONS 2	Students demonstrate knowledge of world tourism geography by presenting travel information regarding various tourism regions of the world.	TOU2060
14	ADVANCED
15	TOU3060: DESTINATION MANAGEMENT	Students research the management and operation of a travel destination	NONE
16


1	MANAGEMENT AND MARKETING COURSE SUMMARIES		Prerequisite
2	INTRODUCTORY
3
4
5	INTERMEDIATE
6
7
8
9
10
11
12
13
14	ADVANCED
15	MAM3010: THE BUSINESS ORGANIZATION	Students identify and describe organizational structures, management theories and organizations as working units. Students also explain their beliefs of what successful organizations might look like in the future.	NONE
16	MAM3020: BUSINESS IN THE CANADIAN ECONOMY	Students investigate and relate their knowledge of economics to how business decisions are made within the community, provincially, nationally and internationally	NONE
17	MAM3040: PROMOTION - SALES TECHNIQUES	Students learn and demonstrate techniques for successful selling.	NONE
18