Education

C M Y K PAGE 9 Manitoba's stories about life, wellness, local business, drink n' dine & more. Read now in Lifestyles Read our stories your way! Learn more: contact your representative or Free Press Advertising at 204.697.7164 Scan the code to see online publications. his feature has been simmering for a while now. In a world, and a year, when there has been plenty of change and even more unknowns, making and eating food, and gathering around a table has become a levelling agent. This feature rose from a yearning to support our local culinary scene. Winnipeg has long been known for its many fantastic restaurants and stellar cuisiniers. I had hoped when we dreamt this idea up that we would see a wide spectrum of foodies come together to celebrate prairie farmers and growers. I wanted to see a collaboration of cooks and chefs; tip my hat to tasters, the inventors and the entrepreneurs who were bold enough to take a chance. As is the case with WOW Hospitality, a prominent restaurant group in our city; one that has been reinventing itself for decades, evolving in tandem with the tastebuds of anyone on the food scene. I wanted to place a napkin on my lap and for a few minutes, forget about everything else but local flavours. Living in a restricted time, we welcome and are especially grateful to those who have chosen to sit at this table; the many partners who've collaborated with us on this project. Skip the Dishes is one such who will take you on a Skip Around the World culinary-style without having to board a plane. As I alluded to earlier, as you all know, when concern becomes normal, when we are not able to act as freely as we once did, when gatherings have restrictions is when we turn to food to be our continuum, the comfort we seek. In fact, I'd argue, one piece of cake can take you back to your childhood instantly. Why, just the sight of a matrimonial square and I am ten years old, standing at my granny's side, waiting for her to pass me a plate. One bite of an Indian dish and I am longing for adventure. A hefty helping of pasta or a slice of warm pizza and I feel at ease. In the days that led up to today, we've tasted chutneys and chicken dishes, veered into vegan cuisine, and paired wines and craft beers with burgers and wraps. We've gathered in boardrooms, six feet apart and smiled at every chance we had to come together. Food knits people and circumstances. It's been the metronome of this pandemic; for many, the next best thing. It is a reminder that at the end of the day that we are so similar in that we long for connection to feel safe and secure. For me personally, this new product has been a labour of love. I am constantly seeking kitchen inspiration. I aspire to make as much as I feasibly can for two growing boys - from scratch. It has been a thrill to pick up my office line and listen to a reader share their excitement about Local Flavour. To take a call from a long-time friend, an advertiser who is all in. For when the days at the office are long or the news hard on the heart, when I retreat home to where there are smiling faces, burning candles and dinner on its way, I feel prepared to keep going. Because regardless of whether we win or lose, the daily cases count, or the decision made by world leaders, I can control how we feel when my tiny pod, my inner circle gathers around a table to dine. May you enjoy this supplement. May you support local business. May you don a mask and make your way to one of our favourite shops - d. a. Niels perhaps - to stock up on supplies. They have a collection of kitchenware that makes everything from chopping to clinking cocktail glasses better. May you find yourself grateful for local producers. May you savour each page. LOCAL FLAVOUR Winter 2020 A M A N I T O B A F O O D I E ' S G U I D E T O D E L I C I O U S D I S H E S T FOODIES UNITE! BY BRANDI JOHNSON WE ASKED A BOTHWELL EXPERT TO CHOOSE A 'DESERT ISLAND CHEESE'... THIS SEASON'S HOTTEST FOODIE FAVES FROM SOME FAVOURITE LOCAL HAUNTS pro tips "As for a cheese that I cannot go without (easier said than done BTW!), I would have to choose our Bothwell 548 Non-GMO White Cheddar. I am a big fan of older cheeses, the sharper the be er in my opinion! Revered by seasoned cheese fans, this premium cheddar is aged for a minimum of 548 days (where it gets its name), giving it a sharp, creamy, nu y flavour, with a distinctively bold aftertaste. Our Bothwell 548 recently took home the Silver Medal, in the 1 to 2 year old cheese category, in March of this year at the prestigious World Championship Cheese Contest (which is essentially the Olympics of cheese-making), held every two years in Madison, Wisconsin. Not too shabby for a li le cheese maker in the heart of the Canadian Prairies!" Jean-Marc Champagne, Fromagerie Bothwell Pairings & Suggestions: As with most cheeses, serve at room temperature. This extra old cheddar has a sharp flavour that goes well with chilled Riesling, Rioja, or Cabernet Sauvignon. It also pairs well with any strong ale or a crisp hard cider. Life can be complicated, dessert doesn't have to be. An easy option that is sure to impress your tribe is a box of gourmet doughnuts. Why not preorder a mixed dozen from Oh Doughnuts, and quarter and sample as many as you wish (or until they're gone!)? The delight of Oh Doughnuts is that they not only offer decadent grown up flavours like lemon lavender and pumpkin spice, but they also bake up fresh savoury selections such as the everything bagel. Best of all, they will happily take you down memory lane with a wildberry pop tart or a Dunkaroo doughnut. This fun way to indulge and reminisce, to analyze sweet to salty, fruit to filled ratios can stretch out the night. Dough not forget to pre-order! OH! DID SOMEONE SAY DOUGHNUT TASTING? COUNT US IN. BUILD A BETTER BEVERAGE WITH NEXT-LEVEL COCKTAIL ENHANCERS A supplement to the Winnipeg Free Press. View online at winnipegfreepress.com/publications For advertising information, call: 204-697-7332 When it comes to happy hour, highballs are so last year. The responsible folks at Abiding Citizen Craft Beverage Company believe every drink should taste delicious. Aspiring mixologists know a cocktail made with shrubs, simple syrups or infused with bi ers, can take a Seven and Seven to a 10 (and if you're not sure what that is, Google it; you won't be sorry). These enhancements make even you're average spirit feel special. "There is no sincerer love than the love of food." -George Bernard Shaw. In these tough times, there is no shame in sharing a swanky bo le of red and a perfect plate of pasta with your beloved bubble. Stay strong, Manitoba! We love you. C M Y K PAGE 1 A S U P P L E M E N T T O T H E S A T U R D A Y , A U G U S T 1 4 , 2 0 2 1 I N Q U I R I E S : 2 0 4 - 6 9 7 - 7 3 9 0 | A M Y. A N D E R S @ F R E E P R E S S . M B . C A View online at winnipegfreepress.com/publications Guide Keep Learning. Register now for September courses. For more information, please visit umextended.ca WINNIPEG FREE PRESS SPECIAL SUPPLEMENT • SATURDAY, AUGUST 14, 2021 5 EDUCATION GUIDE 4 WINNIPEG FREE PRESS SPECIAL SUPPLEMENT • SATURDAY, AUGUST 14, 2021 EDUCATION GUIDE T he global pandemic has pro- foundly affected economies around the world and pressed industry to quickly train its workforces in new modes of operation and service delivery. These demands, in turn, have opened up new opportunities for colleges, like the Manitoba Institute of Trades and Technology (MITT), to respond to these labour market needs through micro-credentials. In simple terms, micro-credentials are col- lege-accredited, short-duration training op- portunities focused on developing a specific skill; at MITT, they're delivered by its Lifelong Learning team as well as its Cyber Security Centre of Excellence. Their competitive advan- tages extend to employers (micro-credentials provide rapid and responsive skill develop- ment) as well as to existing employees and new job seekers in search of lifelong learning (micro-credentials are flexible in delivery, and "stackable," meaning some can serve as build- ing blocks or credits toward other current or future MITT training programs). "The pandemic definitely created an acute need for digital and e-commerce skill sup- ports," says Ray Karasevich, MITT's president and CEO. "Micro-credentials support workers whose jobs were impacted by the pandemic, as well as helping others who want to improve their skill sets to move from one sector to an- other." Karasevich says shorter-term, market-driven training like micro-credentials is not limited to tech, and it is highly desired across the board. Drawing on its 30-plus years of close collabo- ration with industry on other post-secondary training, MITT established a micro-credential framework based on need and tasked a group of industry representatives to apply stringent quality assurance standards to each proposed training. "We are fortunate to have the invaluable in- put of our Industry Advisory Council, a group representing a good cross-section of industry partners who have been instrumental in iden- tifying industry trends and potential training opportunities," says Karasevich. The council — which includes represen- tation from a variety of industries such as tourism, construction, film, new media, manufacturing, export, supply chain and en- vironmental sector councils — subjects every micro-credential offered through MITT to rig- orous review, ensuring they meet the college's standards for education and training, as well as the current and future needs of employers. And all micro-credential training is compe- tency-based, so employers can be confident students are qualified in the skills they set out to attain. Marnie Groeneveld, director of MITT's Centre for Career Development and Lifelong Learning, oversees MITT's micro-credential program and says this quality assurance pro- cess is ongoing and bound to a set of national guidelines for micro-credentials development. She also says the college's history of indus- try collaboration has already led to dozens of micro-credentials solutions with partners on everything from customer service to cyber se- curity, manufacturing to waste and water. "There is no limit to what we can develop with industry using the micro-credential plat- form," says Groeneveld. "And because we work together, we can guarantee employers get ex- actly what they need." As for job seekers, and those who feel they are stuck in career rut, she adds that micro- credentials directly benefit people looking to develop entry-level skills to increase their em- ployability, as well as those who are already following certain career paths, but need to upgrade skills or gain new ones in order to get ahead or move on. "Time commitment is a huge consideration for someone balancing education with life," says Groeneveld. "Our micro-credentials are a great solution as they can be a few hours, a few courses or a few weeks, and taught online or in-class — whatever best fits a learner's life- style." For more information, visit mitt.ca/lifelong- learning-institute. Are you an employer interested in pursuing micro-credentials or other training partner- ship with MITT? Email: LifeLongLearning@ mitt.ca. BY GEOFF KIRBYSON A fter a successful first year, there are even higher hopes this au- tumn for a new initiative de- signed to help Indigenous stu- dents make a smooth transition to life at Brandon University. The Al and Bee Wagner Indigenous Student Transition Program helped more than a dozen students navigate their first year of post-sec- ondary education last year. It was first rolled out to students in health studies, science and business, and numbers are expected to in- crease to 20 now that it's open to all faculties, with further growth in the future. The program helps with students' transi- tions in four key aspects of their lives — aca- demic, social, personal and cultural. The overarching goal is to increase the grad- uation rate of Indigenous students, which is considerably lower than that of non-Indige- nous students, says program co-ordinator De- idre Gregory. There's also some tangible motivation for the students. As part of a laptop incentive pro- gram, if they complete their first year of stud- ies, the computer that was purchased for them in the fall will become their own. Students who are accepted will take part in an extended weeklong orientation in August, learning how to navigate both the campus and Manitoba's second-largest city. The road map will focus on life essentials, such as housing, shopping, childcare needs, finding a doctor and using online platforms, while covering student essentials, including how to study ef- fectively, how to conduct research and how to write a paper. Gregory says the orientation will help stu- dents build a sense of belonging and inclusion. "I'm here for whatever they need through the first year. I'll walk with them through so- lutions to whatever their issues might be. I'll help them connect with their professors, and I'll arrange tutors for them. It's about making sure they can fully access all the options avail- able at Brandon University," she says. Their orientation also includes an intro- duction to the support networks at Brandon University, such as the deans and teams at the Indigenous People's Centre and Student Services. Other resources for students include peer mentors, a knowledge keeper and elder support. Perhaps the biggest challenge facing many Indigenous students is relocating from their home community to an urban centre, she says. Gregory understands those challenges, as she's Indigenous herself. A member of the Ba- con Ridge/Ebb and Flow First Nation about 45 minutes southeast of Dauphin, she moved to Brandon in 1994. "I was in their shoes at one time. I remember how daunting it was to navigate this big school coming from a small school. I know how scary it is to come here with no supports," she says. "You want the education but there are so many barriers to overcome. You have to push through. You may have to relocate and leave your support system behind." Gregory has graduated from BU twice: Once with a bachelor of First Nations and Aboriginal counselling and a second time with a master's degree in education specializing in guidance and counselling. She'll meet with each student for a one-on- one check-in on a weekly basis. During these meetings, she'll go over every course they're taking, see how their assignments are coming along and determine what — if any — sup- ports are needed. During exit surveys last year, Gregory dis- covered how valuable the students considered the check-ins for both their academic and per- sonal lives. "Everybody was at home. A couple of the students said the check-ins were the only oth- er time they had interactions with anybody other than their family," she says. "They said it was nice to connect with somebody outside of their homes. It helped them deal with the iso- lation that many of them were feeling." As Brandon University welcomes a growing number of students back on campus, Gregory says everyone is looking forward to making and renewing those connections in person. For more information on BU's Indigenous Student Transition Program, as well as the many programs available for everyone at Brandon University, visit brandonu.ca. SUPPLIED Three Indigenous Student Transition Program participants from the first cohort; (from left) Stephanie Spence, Kamryn Johnson and Sabrina Ricker. Road map for Indigenous success Micro-credentials help industry, students take control of their training needs I'm here for whatever they need through the first year. I'll walk with them through solutions to whatever their issues might be." — Deidre Gregory, program co-ordinator of Brandon University's Al and Bee Wagner Indigenous Student Transition Program SUPPLIED Deidre Gregory is program co-ordinator of Brandon University's Al and Bee Wagner Indigenous Student Transition Program. Micro-credentials support workers whose jobs were impacted by the pandemic, as well as helping others who want to improve their skill sets to move from one sector to another." — Ray Karasevich, MITT president and CEO MANITOBA INSTITUTE OF TRADES AND TECHNOLOGY BRANDON UNIVERSITY Right now is the best time to start building your future with Brandon University. No matter where you are, or how you're learning, you can get the flexibility and stability you need at BU. BUILD YOUR FUTURE IN BRANDON 93% of grads say BU prepared them to excel in the workforce 98% of grads say they recommend Brandon Join our satisfied students and build your bright future today! FUTURES ARE built in Book your virtual presentation at BrandonU.ca/Your-Future SUPPLIED Industry-driven and focused on specific skill development, micro-credentials are college-accredited, short-duration training opportunities.

• Cover