Education

C M Y K PAGE 11 SUPPLEMENT TO THE FREE PRESS • SATURDAY, DECEMBER 10, 2022 11 EDUCATION GUIDE "I really do love the Compass Skills program. It provided an en- vironment where I could create my goals and feel comfortable learning about my culture. I realized my full potential." With no prior formal culinary training, Ryle-Cote says her in- structors in Compass Skills helped her create a road map to achieve her goals. After being connected with the Prairie Research Kitchen, she was hired as a co-op student for the summer. The Prairie Research Kitchen (PRK) operates out of RRC Poly- tech's Paterson GlobalFoods Insti- tute in Winnipeg's Exchange Dis- trict and offers creative solutions to support food processors and food service providers through re- search and development, technical services and training. The Prairie Research Kitchen brings together a unique blend of food science and culinary arts to develop solutions for clients. "I didn't realize what kind of jour- ney it would take me on and how much my life would change," Ryle- Cote says. "I would have never thought of working at the Prairie Research Kitchen. It's been a dream job, and I'm so grateful to be working here." Following some initial training for her co-op, Ryle-Cote was invited to create a new sauce with the sup- port and mentorship of the PRK team. With her product creation, she says it was vital to integrate her culture, family and part of herself. She was inspired by her grand- parents' love for cranberry sauce — which was always a meal-side staple for meats, fish and bannock. But she also wanted the sauce to include notes of sweet and sour, a personal favourite. "I wanted to incorporate more berries that were accessible to the Prairies where my ancestors had lived," she says, "so I have cranber- ries, raspberries and dried juniper berries in the sauce." It took some time to experiment to get the right balance and texture. For example, the dried juniper ber- ries didn't blend in as well so the team suggested cooking the ingre- dient in vinegar first, which rem- edied the texture. Ryle-Cote says the sauce can be used as a dipping or coating sauce and would work best with meat- balls, fried fish, chicken nuggets and fried bannock. It was also very important for her to have an Anishinaabemowin name for the sauce to honour her heritage and have the project im- mediately representative of Indig- enous culture. She worked with RRC Polytech Indigenous language instructor Corey Whitford to name the sauce "wiishkobi dago zhiiwiz- ipogwad mawinzwaanwinan baas- hkiminasigan" (sweet and sour berry sauce). She is working through the next steps with the PRK to upscale the production and create packaging. Of the whole process, working with the PRK team has been her favou- rite part. Walking in with the stigma that the food industry might be iso- lating and difficult, she has felt em- braced, supported and welcomed. "The PRK works in a team envi- ronment and they are so friendly. It feels so good to know that, like the PRK, I'm always going have a team with me wherever I go and whatev- er kitchen I go into," she says. "I know I'm going be OK because I'm going have a team. So I'm really excited for that." Currently, she is continuing her studies with the Culinary Skills In- digenous program. She dreams of culinary career that will take her coast to coast working with Indig- enous people — learning and shar- ing her teachings along the way. CONTINUED FROM PAGE 10 PHOTO COURTESY OF RRC POLYTECH Student Rayne Ryle-Cote was invited to create a new sauce with the support and mentorship of the Prairie Research Kitchen team. Compass Skills is a free, paid 10-week course with potential for post-program financial assistance for education or employment. Program dates: Jan. 9 to March 17, 2023 Learners will gain the skills they need to enter post- secondary education or the workforce. They'll learn how to manage their resources, self-reflect and plan for the future, and have access to culturally inclusive supports for a holistic experience. Compass Skills is all about personal growth. The program is not designed to put the pressure of grades or competition on learners. Compass Skills is designed with learners' success in mind. Compass Skills introduces participants to life skills that aren't necessarily reflected in the standard education system. Learners will receive: • Living wage during the program • First aid and mental health first aid • Manitoba Health Certified Food Handler Training • Criminal record check • Assistance with accessing Class 5 learner's driver's licence handbook • Canadian Adult Achievement Test Level C (CAAT) • WHMIS courses • Clifton Strengths Test For more information and to apply to Compass Skills, visit RRC Polytech's website: https://rrca.ca/indigenous/compass-skills-program If you have any questions, contact Monica Morin, program manager, at momorin@rrc.ca. st. mary's academy St. Mary's Academy, established in 1869, is a Catholic school in the tradition of the Sisters of the Holy Names of Jesus and Mary. Our legacy of learning, faith, service and leadership defines the Academy as a distinguished girls' school where students graduate empowered with knowledge, aware of their gifts, possess a desire for excellence in all endeavours, and embrace a sense of social responsibility to use their abilities in the service of others. Applications accepted for all grades, with major entry points in Grades 7 & 9 Financial assistance available All faiths welcome January 17, 2023 at 7:00 PM open house new student applications due february 2, 2023 A community of learning, fait h and service St. Mary's Academy, 550 Wellington Crescent, Winnipeg, MB, R3M 0C1 | 204-477-0244 www.smamb.ca | Instagram.com/smawinnipeg | Facebook.com/smawinnipeg | Twitter.com/smawpg

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