Contact Information 

 

49 Terrace Street

Sydney, Nova Scotia

B1P 2L4

Phone(902) 562-5464

Fax(902) 564-4472

E-Mail:

 sydacademy@gnspes.ca

 

 


Guidance Office:

 

Phone:  (902) 562-7047

Fax: (902) 562-3747

 

More Contact Info

BUSINESS AND TECHNOLOGY DEPARTMENT

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  Accounting 11 (Academic) Acc11

Accounting is often referred to as the language of business.  The high school accounting courses will help students develop an understanding of accounting principles and concepts encountered in both business and personal activities. It will help develop a sound foundation for additional study, and help students become acquainted with the principles, applications, and importance of data processing in accounting procedures. The following topics are covered in the introductory course: the accounting equation, business transactions, journalizing and posting, the processing of cash receipts and payments, financial statements, and the complete accounting cycle for a merchandising firm.

Accounting 12 (Academic)

(Prerequisite: ACC 11)

This course is a continuation of the grade 11 introductory course in accounting and is designed for students who have a strong aptitude for business. It should be seriously considered by anyone who plans to enrol in a business program at university or other post-secondary institution. Many students have found that this course provided valuable background for future study toward a Bachelor of Commerce degree.  A senior accounting course involving more complex transactions and financial statements. Course content includes: special journals, payroll accounting, inventory control, cost and budget accounting.

 

 

ENTREPRENEURSHIP 12 (Academic)

Entrepreneurship 12 is both a theory and hands-on course with the teacher acting as a facilitator. It is designed to develop the kind of interests, values, attitudes, skills, and characteristics that are essential to survive in an entrepreneurial culture. There are three components to the course which a student must do successfully in order to complete the course. They are:

  1. Theory Component: The students learn the specific knowledge associated with being an entrepreneur.

  2. Action Component: This component is in the hands of the student. He/she decides what mini-ventures (small businesses) he/she will operate, how he/she will do it, (the teacher must agree) and then the student must prove that he/she has accomplished what he/she set out to accomplish.

  3. Business Component: The students will be required to write a business plan for a summer business by the end of the year. (NOTE: ETP 12 IS OPEN TO GRADE 12 STUDENTS ONLY.

 

 

LAW 12 (Academic)

The purpose of this course is to have students acquire knowledge of their legal duties and responsibilities. Course content includes the Canadian legal system, crimes and crime control, injuries and wrongs, human rights, courts and trials.

 

IMPORTANT NOTE:

The following courses meet the compulsory technology credit requirement for graduation. 

BUSINESS TECHNOLOGY 11 (Academic)

In Business Technology 11 students develop a basic proficiency in touch keyboarding. These keyboarding skills will be integrated and developed through the use of business productivity software (word processor, spreadsheet, and desktop publishing). Students will integrate touch keyboarding skills with skills in document production and design. This includes creating spreadsheets to manage data, applying principles and practices of desktop publishing to design and document production, and becoming confident and purposeful users of business productivity software.

 

BUSINESS TECHNOLOGY 12 (Academic)

In today's world, employers need workers who are lifelong learners with a deep understanding of information and communication technology that will enable them to adapt  their skills and increase their knowledge in response to changing expectations in the workplace. Through the process involved with the production of business documents, Bus Tech 12 students learn to apply the conventions, practices, principles, and employability skills within the personal and business environments.  Business Technology 12 provides students with opportunities to investigate the range of careers and employment opportunities that exist in the expanding communication and business sectors, to develop advanced skills and to explore the range of roles and workplaces where the creating of business documents is a core activity.

 

DESIGN 11 (Academic)

This is a full credit course on the introduction to Design. Topics include integrated software packages for designing and integrating word processing, database, and spreadsheet; image design and editing; using HTML code and authoring programs to design a website. Typing is not a prerequisite but a definite asset. Modules for this course include: Design Fundamentals, Communications Design; The Built Environment; Product Design and Independent Project.

 

EXPLORING TECHNOLOGY 10 (Academic)

The Exploring Technology 10 curriculum is designed for all students at the grade 10 level. There are six possible modules that could be examined in the course: Introduction to Technology, Green Technology, Media Design Technology, control Technology, Engineering systems Technology, and the Exploring Trades Technology.

 

Multimedia 12

Multimedia 12 provides learning opportunities through which students become skilled, reactive and critical creators and consumers of multimedia. Students use a range of information and communications technology, as well as traditional image making materials in a series of individual and collaborative projects. Students acquire an understanding of aesthetic/artistic implications of multimedia products, become aware of and respect ethical/ social and legal implications of multimedia products, and apply the elements and principles of art and design to construct multimedia products which efficiently and effectively communicate ideas and concepts. Modules focus on image creation and manipulation, time based images, sound and multimedia authoring. Programs used include Adobe Photoshop, Blender(3D), Cubify 3D.

  

FOOD PREPARATION _SERVICE 10 (Open,1/2 credit)

To be taken with Textile Production

Topics covered in this course include: Food and Kitchen Safety (basic techniques, food preparation)
Menu Planning (Instruction, Canada's Food Guide, food costing, food budget  management)                 Food and Beverage Services (Table settings, table etiquette, service presentation)                   

 

TEXTILE PRODUCTION 10 (Open, 1/2 credit)

To be taken with Food Preparation_Service

This course is extensively hands-on to ensure that students will develop and practice skills in working with textiles with the goal of creating personalized items. They will look at the impact of technology on the clothing consumer and fashion industry. Technology will be used to produce textile projects and to help students develop basic skills in textile and clothing maintenance. Remodeling, redesigning, and recycling textiles encourage individual creativity and environmental consciousness.

 

FILM & VIDEO PRODUCTION 12 (Academic)

This course involves students in the production of a film or video. Students work independently and as part of a production team to explore roles in the film industry, develop skills required in production roles, develop a critical awareness of historical and cultural aspects of film, and work through the process of producing a film or video from script development to final edit. This course satisfies the requirements for a technology credit but not a fine art credit.

REQUIRES TEACHER’S SIGNATURE

 

FOOD STUDIES_HOSPITALITY 12 (Open)

 Food Studies and Hospitality 12 is a full credit course offered for students interested in exploring careers in the food service and hospitality industry.   The curriculum outcomes for this course are divided into 8 modules: Food and Kitchen Safety, Kitchen Literacy and Numeracy, Professional Kitchen Organization, Food and Beverage Service ,Fundamentals of Cooking, Menu Planning, Food Industry Trends ,Work Experience – Optional and at the discretion of the teacher      

Cooking:   A certain amount of work in this course involves cooking and food preparation in the kitchen. With that in mind, students are to come prepared for work everyday. Students need to have aprons to prevent transmission of bacteria and outside dirt to the food. Students with long hair must have elastics or some way to confine hair(bandanas or hair net).