Georgian College

2016/2017 PART-TIME STUDIES GUIDE parttimestudies@georgiancollege.ca 86 PROFESSIONAL DEVELOPMENT COURSES 86 Tea Styles: White and Green – 2 In this course students are introduced to all aspects of three tea styles: white, green and yellow, with a focus on sensory evaluation of the styles. Each week the instructor will focus the discussion on one style of tea, reviewing its production method and locating the major areas of production in the appropriate geographical and cultural context. After studying the general characteristics and styles of the tea from each region, the class will taste samples of teas of origin, applying the cupping techniques. TEAS 0002 | 18 HRS $199 Tea Styles: Oolong and Red – 3 In this course, students are introduced to all aspects of three tea styles: oolong, red/black, and puerh, with a focus on sensory evaluation of the styles. Each week the instructor will focus the discussion on one style of tea, reviewing its production method and locating the major areas of production in the appropriate geographical and cultural context. After studying the general characteristics and styles of the tea from each region, the class will taste samples of teas of origin, applying the cupping techniques. TEAS 0003 | 18 HRS $199 The Organoleptic Experience – 4 One of the roles of a tea sommelier is to curate the entire range of tea products offered in the market on behalf of the customer. Part of the knowledge needed is sensory evaluation. In this course students learn to identify and control internal and external factors that may influence the sensory experience. The science of the sensory perception organs is studied. Many of the in-class exercises will challenge the student to move beyond the world of tea and experiment with sensory evaluation of other food and beverages which will enhance their palate. Students develop a real awareness of their sensory experience which will enrich their evaluative process of cupping tea. TEAS 0004 | 18 HRS $199 Tea and Food: Tea Menu Design – 5 In this course students are introduced to all aspects of pairing tea and food in the context of a menu or a product selection list. Areas of study include principles of menu or product list preparation and consumer psychology, and how these topics can help to achieve maximum profits and sales. Steeping methods for tea are reviewed, particularly as they may be adapted to commercial establishments or situations where volume production is essential. Basic principles of sanitation and safe food handling is also reviewed. Students examine the potential of tea as an additive to both savoury and sweet foods and beverages. TEAS 0005 | 18 HRS $199 Tea Service Training: Staging – 6 This course is designed to apply the learning of earlier courses and to challenge the student to apply those skills in a simulated workplace situation. After an introduction to dining room service techniques students employ their skills as tea sommeliers. Students learn how to advise customers on matters relating to the tea service and suggest appropriate pairings of tea to food selected. TEAS 0006 | 18 HRS $199 Tea Bush to Cup – 7 In this course students examine the entire supply chain for tea from grower to consumer, examining the numerous intermediate players involved in the distribution of tea from the grower to the market. They examine a variety of regulatory instruments that can apply to the tea market – some voluntary such as organic designations, and others mandatory such as Government of Canada regulations. This course will have particular interest to the student who is now or who is contemplating importing tea products and marketing them in Canada. Explore after manufacture processes to tea such as blending and flavouring and the place those products have in the tea market. Issues such as contamination of tea products and the presence of residual agricultural chemicals on tea are discussed. TEAS 0007 | 18 HRS $199 LANGUAGES AND SPECIALIZED COMMUNICATIONS COURSES THE FOLLOWING COURSES CANNOT BE USED TOWARDS GENERAL EDUCATION OR COMMUNICATION CREDENTIAL REQUIREMENTS. Conversational Italian – Basics This course is intended for students with little or no knowledge of the Italian language. Students learn rudimentary language skills focusing on grammar and vocabulary used in everyday conversations and situations. LANS 0031 | 36 HRS $273 French Conversational 1 This course is designed for students with little knowledge of French who want to function in school, work and social settings at a basic level. The emphasis is on speaking and understanding French; however students also acquire rudimentary writing and reading skills. Students become comfortable with the language through various class activities such as role playing, conversing in small groups, and making short oral presentations. LANG 1000 | 42 HRS $354.48 French Conversational 2 This course is designed for students who wish to further develop their speaking, listening, writing, and reading skills at an intermediate level. Through various class activities, students converse, role play and present orally in French. Further grammar and vocabulary development leads to improved oral, reading and writing skills. By the end of this course, students are able to function in school, work and social settings at the intermediate level. LANG 2000 | 42 HRS $354.48 French Conversational 3 This course is designed for students who have acquired a basic ability in speaking and understanding French. Using intermediate grammar and vocabulary, students continue to improve oral, reading, and writing skills. Emphasis on conversational French continues. LANG 1006 | 42 HRS $354.48 French Conversational 4 This course expands on speaking, listening, reading, and writing skills at the intermediate level. Through various activities, students converse, role play, and present orally in French, furthering grammar and vocabulary skills. Emphasis on conversational French continues. LANG 1007 | 42 HRS $354.48

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