Armbrae's Tutoring Programme will give students the opportunity to access tutoring for weekly subject help. Tutors will be available Monday through Thursday between 4:30pm-7:30pm on Campus allowing one on one, in person learning for your child. Sessions run for 50 min periods ($50 each) for 6 week sessions. Our Armbrae tutoring team consists of university students that are subject specialists, as well as qualified teachers. We are excited for you to meet the team! To learn more and register log in HERE.
Armbrae Summer Academy provides students with additional learning opportunities and enrichment through a selection of high school credit courses. These courses are appropriate for students seeking additional or reach-ahead credits, academic acceleration and enrichment, and a fun and engaging learning experience.
- June 28th - July 30th
- There will be no class on Thursday July 1st
- $900 (Armbrae students)
- $1075 (non-Armbrae students)
- *Additional Cost for educational field trips
Registration opens February 15th. Minimum course enrolment must be reached by May 15th in order for a course to take place. Fees must be paid in full at the time of registration. No Summer Program fees will be refunded to students who choose to withdraw after May 15th, 2021. Fees can be transferred to another course or will be reimbursed in the event that Armbrae does not run a selected course.
2021 Course Options
Students will explore measurement systems, surface area and volume, right triangle trigonometry, exponents and radicals, polynomials, linear relations and functions, linear equations and graphs, solving systems of equations, and financial mathematics. This course is recommended for students who have completed Mathematics 9, and would benefit from additional preparation prior to beginning Advanced Mathematics 10 in September. It is also suitable for students who require additional reinforcement of mathematical concepts and skills prior to beginning their Grade 11 math course. This credit can not substitute Advanced Mathematics 10.
The Biology 11 curriculum includes a survey of living organisms as well as the human immune system. Organisms are studied in the context of current issues such as outbreaks, antibiotic resistance, and vaccination. Students develop strong microscopy skills while working with their own microscope and laboratory activities are emphasized. Prerequisite: Science 10 or teacher approval
Canadian History 11
This course explores social, economic, and political developments and events and their impact on the lives of different groups in Canada since 1867. Students will examine the role of conflict and cooperation in Canadian society, Canada’s evolving role within the global community, and the impact of various individuals, organizations, and events on Canadian identity, citizenship, and heritage. They will develop their ability to apply the concepts of historical thinking and the historical inquiry process, including the interpretation and analysis of evidence, when investigating key issues and events in Canadian history since 1867.
Global History 12
To be global citizens, students must have the capacity to research, discuss and take action related to issues of personal, local, and global importance. This course promotes the understanding of and respect for the similarities and differences of a range of individuals and peoples and the understanding of multiple perspectives of local and global events and issues. This course covers key events, ideas and individuals of world history from the start of World War One to the present day. Students will continue to explore the historical thinking concepts introduced in previous history and social studies courses. Prerequisite: English 10 or teacher approval
Food Science 12
This course explores many relevant scientific issues about food safety and preservation as well as nutritional values of foods and food commodities. Food Science 12 is designed to be a hands-on exploration and thus, scientific laboratory work is integral. Topics include food constituents, preservation factors, food quality and commodities and food packaging. The course investigates the constituents of food such as carbohydrates, lipids, proteins and water. The physical and chemical properties of the constituents are investigated as well as their role in healthy body systems and in various food commodities. Preservation factors include the exploration of food microbiology and food safety. Food quality and commodities introduces students to subjective and objective quality measurements, sampling, and analysis are examined including the sensory experience of foods. The food packaging unit looks at food labels, and packaging for various purposes and audiences. Prerequisite: Science 10 or teacher approval.