Diploam in Dental Technology Sciences

at Vancouver Community College - Downtown Campus Canada

Develop professional skills for artisanal bread and pastry production including foundational baking, gluten-free, savoury, and international products.

What you will learn

• Health, sanitation, and safety
• Use of bakery equipment including scales, mixers, proofers, and ovens
• Knife skills
• Theoretical baking principles and processes
• Ingredients and methodology
• Biscuits and muffins
• Pie dough and straight dough
• Aeration and emulsification
• Cookies, pies, tarts
• Croissant, Danish, and puff dough lamination
• Cakes, cookies, sponges
• Buttercreams, glazes, ganaches
• Dessert plating and presentation
• Composition, use of colours and textures
• Pastries, slices, and squares
• Quickbreads and loaf cakes
• Deep-fat frying
• Yeast doughnuts, cake doughnuts, French crullers
• Fermentation, leavening, gluten development
• Wild yeast, sourdough starters, biga, poolish
• Hearth baking
• Grains and flours
• Shaping and molding
• Mixing and portioning
• Gluten-free baking and ingredients
• Meat and vegetable pies
• Sausage rolls, Cornish pasties, calzones
• Asian buns and tarts
• Pita breads and flatbreads
• Sandwiches
• Consistency and accuracy
• Environmental conditions
• Daily production planning
• Standard math functions
• Retail bakeshop management
• Professional etiquette and personal hygiene
• Troubleshooting and problem solving
• Ingredient and equipment suppliers
• Merchandising, inventory, and cost control
• Waste management
• Catering
• Effective communication

What to expect

• Eleven months of full-time study over four terms:    
• Introduction to Baking
  • Applied Baking
  • Artisan Baking
  • Capstone
• Classes Monday to Friday 7 a.m. - 12:30 p.m. (subject to change)
• Purchase of textbooks and baking tools (available at the VCC Bookstore)
• Purchase of closed-top, non-slip footwear
• A fully operational kitchen and bakeshop environment
• Direct instruction
• Interactive instruction
• Demonstrations
• Problem-solving
• Cooperative learning
• Active participation
• Self-directed learning
• Three weeks of industry work experience
• Capstone project
• Opportunity to take exams for ITA Level 1 certification

Get full theoretical knowledge and practical training in hair design including cutting, colouring, styling, and overall salon management while serving real clients at VCC's state-of-the-art salon and spa.

What you will learn
Graduates of this program will be able to:

• Perform all duties of a hairstylist in accordance with industry health and safety standards related to hygiene, sanitation and disinfection practices.
• Use and maintain tools and equipment according to industry standards.
• Demonstrate professional behavior and communication skills with clients and co-workers.
• Identify the structure and functions of the skin and the hair and recognize possible disease and disorders
• Perform shampooing, conditioning and scalp massaging services using the correct manipulations and professional haircare products.
• Demonstrate elevated and non-elevated haircuts using a variety of tools and techniques.
• Perform wet and dry hair styling using a variety of styling techniques, products and tools.
• Apply the fundamentals of preparing and applying professional colour and lightening products using specific applications and techniques.
• Demonstrate permanent wave procedures using a variety of tools and techniques.
• Describe the types and purposes of hair extensions, wigs and hairpieces.
• Apply fundamental business management knowledge and skills needed to operate a hair salon.

What to expect

• The Hairstylist Certificate program is designed to meet the training needs of the Industry and the required training objectives established by the Industry Training Authority (ITA). The Hairstylist program provides a wide range of student learning opportunities in the classroom, salon and workplace settings. Students will gain hands-on practical experience working with clients in the VCC Salon and Spa. Industry work experience provides students with additional opportunities to apply their knowledge and technical skills in a workplace setting. Classroom instruction is designed for students to develop theoretical knowledge and practical skills which will be applied for success in the VCC Salon and Spa.
• Active student learning and participation is emphasized throughout the program to promote the development of knowledge, technical skills and professional behaviour required for success in the industry. Lectures, demonstrations, group work, peer assessment, reflective journaling, and project based learning strategies are used throughout the program to promote student leaning.

Learn advanced design tools, theory, and processes used in graphic design for print and web while working directly with public clients in a mentored studio setting.

What you will learn

• Traditional design principles and processes
• Adobe Creative Cloud software, including Photoshop and Illustrator
• Colour theory and typographic principles
• Branding and visual identity design
• Packaging design
• Editorial design and print layout principles
• Web and UI/UX design
• Web development (HTML/CSS)
• Content management systems (CMS)
• Digital photography
• Writing, editing, and proofreading
• Client relationships and expectations
• Business and marketing principles

What to expect

• Mac-based computer labs with the latest software
• Access to drawing tablets, iPads, digital cameras, scanners, and colour printers
• Creative group exercises and discussions
• Field trips and guest lectures
• Critiques and discussions to develop an eye for design
• Enthusiastic and experienced faculty members
• 120-hour practicum with an industry partner
• Experience working on real client projects in our design studio, Studio Nuvo

This program provides students with a solid foundation in business management in the first year of the program and an opportunity for more advanced, specialized study in marketing technology in the second year. Students will learn to use the latest marketing software to analyse data and configure applications used in digital marketing and customer relationship management. Students will have hands-on training on customer relationship management (CRM) software platforms, and develop a set of job-ready skills in the CRM courses and be prepared to write CRM administrator certification exams upon graduation.

Get a comprehensive understanding of business practices in the hospitality industry. Learn to manage guest services for hotels, cruise ships, convention centres, and fine dining establishments.

What you will learn

• Top hospitality business and management practices
• Planning, design, and implementation of hospitality initiatives
• Business and community impact evaluation
• Financial and operations management
• Research and statistical analysis
• E-business and social media marketing
• Current events and change management
• Effective communication in the local, national, and global hospitality market
• Formal and informal meeting procedures
• Labour relations, ethics, and hospitality-related law
• Cultural diversity in British Columbia and Canada
• Community leadership and issue resolution
• Entrepreneurship

What to expect

• Lectures, seminars, and group discussions
• Oral presentations
• Reflective writing
• Research papers and case studies
• Individual and group projects
• Computer simulations
• Quizzes
• Homework
• Final exams

Learn professional techniques for artisanal bread and fine pastry production from Canada’s top bakers in a fully equipped industrial kitchen.

What you will learn

• Health, sanitation, and safety
• Use of bakery equipment including scales, mixers, proofers, and ovens
• Knife skills
• Theoretical baking principles and processes
• Ingredients and methodology
• Biscuits and muffins
• Pie dough and straight dough
• Aeration and emulsification
• Cookies, pies, tarts
• Croissant, Danish, and puff dough lamination
• Cakes, cookies, sponges
• Buttercreams, glazes, ganaches
• Dessert plating and presentation
• Composition, use of colours and textures
• Pastries, slices, and squares
• Quickbreads and loaf cakes
• Deep-fat frying
• Yeast doughnuts, cake doughnuts, French crullers
• Fermentation, leavening, gluten development
• Wild yeast, sourdough starters, biga, poolish
• Hearth baking
• Grains and flours
• Shaping and molding
• Mixing and portioning
• Gluten-free baking and ingredients
• Meat and vegetable pies
• Sausage rolls, Cornish pasties, calzones
• Asian buns and tarts
• Pita breads and flatbreads
• Sandwiches
• Consistency and accuracy
• Environmental conditions
• Daily production planning
• Standard math functions
• Retail bakeshop management
• Professional etiquette and personal hygiene
• Troubleshooting and problem solving
• Ingredient and equipment suppliers
• Merchandising, inventory, and cost control
• Waste management
• Catering
• Effective communication

What to expect

• Eleven months of full-time study over four terms:    
  • Introduction to Baking
  • Applied Baking
  • Artisan Baking
  • Capstone
• Classes Monday to Friday 7 a.m. - 12:30 p.m. (subject to change)
• Purchase of textbooks and baking tools (available at the VCC Bookstore)
• Purchase of closed-top, non-slip footwear
• A fully operational kitchen and bakeshop environment
• Direct instruction
• Interactive instruction
• Demonstrations
• Problem-solving
• Cooperative learning
• Active participation
• Self-directed learning
• Three weeks of industry work experience
• Capstone project
• Opportunity to take exams for ITA Level 1 certification

Advance your Computer Aided Drafting (CAD) and Building Information Modelling (BIM) skills for work in engineering firms, architecture firms, development companies, government, or private industry.

What you will learn
To obtain the CAD and BIM Technician diploma, students must complete Terms 2 and 3 (8 months) of a drafting specialty other than their original certificate. For program information, see:

• Architectural Technician Certificate
• Civil/Structural Technician Certificate
• Mechanical Engineering
• Steel Detailing Technician Certificate

CAD and BIM Technician diploma students also learn:

• Advanced methods in technical drafting software: AutoCAD, Autodesk Revit Structure, Autodesk Civil 3D, Autodesk Navisworks, and Tekla Structures
• Integrated Design Process (IDP)
• Waste reduction and efficiency
• Design team workflow and operations
• Design team collaboration and communication
• Integration of CAD models
• Communication and collaboration
• Personal reflection and critical thinking
• Portfolio development

The Culinary Arts Diploma is designed to prepare international students for employment as line cooks of third cooks in hotel kitchens, restaurants, catering companies, airport flight kitchens, trains, cruise ships, camps, and institutional kitchens.

What you will learn

• Upon successful completion of this program, students will be able to:
  • Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.
  • Evaluate product for consistency and accuracy in yield, flavour, texture and overall appearance according to product specifications and standards.
  • Plan, design and write menus for a culinary establishment that reflects nutritional and specific dietary needs.
  • Adhere to industry health, safety and employment standards in preparation, handling and storage of food and equipment.
  • Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
  • Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary industry.

What to expect

• The Culinary Arts Diploma focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. Students spend a minimum of one month in each of the teaching kitchens and service outlets where instructional activities include demonstration, hands-on practice, and group discussion. Culinary theory is taught in a classroom setting and uses a combination of lecture, class discussion, and independent study to promote the development of professional practice in the food industry.
• A major emphasis of the diploma program is active student participation. Students are encouraged to become self-directed and responsible for their own learning and to come to class well prepared for active participation in classroom and kitchen activities.

Learn traditional and digital technologies used in the design and fabrication of dental restorative prostheses, orthodontic appliances, and implant-supported restorations.

What you will learn
The graduate of the VCC Dental Technology Sciences program will have the skills and abilities to:

• Design, fabricate, modify and repair removable oral/dental prostheses;
• Design, fabricate, modify and repair fixed oral/dental prostheses;
• Design, fabricate, modify and repair oral/dental appliances used in orthodontics,  and other dental treatments;
• Integrate general knowledge of dental laboratory procedures, physics and chemistry principles, associated with the fabrication of oral appliances and dental restorations;
• Assess the characteristics and properties of dental materials associated with the fabrication of oral appliances and dental restorations and make decisions about their appropriate application in practice;
• Assess the characteristics and operation of equipment and special instrumentation associated with the fabrication of oral appliances and dental restorations and make decisions about their appropriate application in practice;
• Assess the fundamental elements of dental anatomy, dental physiology, dental morphology and basic elements of oral pathological conditions and apply relevant knowledge to dental technology practice;
• Practice current workplace health and safety standards including dental laboratory asepsis, and infection control;
• Apply essential elements and skills of behavioral sciences, communications, professional ethics, legal obligations and business management to dental technology practice;
• Make decisions that reflect critical thinking and problem solving; integrate pertinent theoretical knowledge and empirical data and information literacy skills to justify and/or revise services.

What to expect

• The Dental Technology Sciences program is competency based and utilizes a variety of teaching and learning activities to enable students to achieve core professional competencies. Theory and authentic laboratory practical experiences are provided throughout. More than 55% of the program is designed for competency based practical experiences. Skills and abilities are based on the National Dental Laboratory Technology competencies (May 2012) (currently under revision) and Provincial Standards of Practice.
• Learning is fostered through classroom theory (lecture), demonstrations, simulations, seminars, group work, case studies, project work, laboratory practice and practicum.
• Throughout the program communication and other interpersonal skills, teamwork strategies, self and peer evaluation, critical thinking, decision-making and problem solving are reinforced. Quality practice skills are learned such as time and self-management.

This program provides students with a solid foundation in business management and prepares them for employment in Canada. Students will learn the knowledge, skills, and acquire experience necessary to manage the human, physical, and financial resources and complex strategic and practical management issues that are present in today’s business environment.