Classical Arts School III and Field Assignment (ATS 357 / ATS 358)

The course gives students the opportunity to understand how to use their gifts in the art field and develop their professional skills. The course provides students with deep theoretical and practical knowledge in painting and drawing, composition, techniques of oil painting and various art topics. The main goal of the course is to educate the young generation in the arts in a professional way, and enhance their skills. This course is built with professional art lessons, learning books, one-to-one feedback and professional advice from art instructors,online videos,along with people that are embedded in a apostolic missions learning community in YWAM. Any level of technique is welcome whether a beginner or more advanced. Students who already have professional skills will get a chance to improve further and proceed with advanced tasks, meanwhile the beginners will have a chance to receive a strong foundation and start truly from scratch.

Classical Arts School II and Field Assignment (ATS 281 / ATS 282)

The course gives students the opportunity to understand how to use their gifts in the art field and develop their professional skills. The course provides students with deep theoretical and practical knowledge in painting and drawing, composition, techniques of oil painting and various art topics. The main goal of the course is to educate the young generation in the arts in a professional way, and enhance their skills. This course is built with professional art lessons, learning books, one-to-one feedback and professional advice from art instructors,online videos,along with people that are embedded in a apostolic missions learning community in YWAM. Any level of technique is welcome whether a beginner or more advanced. Students who already have professional skills will get a chance to improve further and proceed with advanced tasks, meanwhile the beginners will have a chance to receive a strong foundation and start truly from scratch.

Classical Arts School I (ATS 259)

The course equips students to use their gifts in the art field and develop their professional skills. The course provides deep theoretical and practical knowledge in painting and drawing, composition, techniques of oil painting and various art topics. The main goal of the course is to educate the young generation in the arts in a professional way. This course includes professional art lessons, learning books, online classical art lessons, one-to-one feedback and professional advice from the art instructors, along with people that are embedded in a apostolic missions learning community in YWAM. Any level of technique is welcome whether a beginner or more advanced. Students who already have professional skills will get a chance to improve further and proceed with advanced tasks, meanwhile the beginners will have a chance to receive a strong foundation and start truly from scratch.

Barista Course Level 2 (ATS 150)

Barista course Level 2 (ATS 150) Prerequisites: Course credits: 1-6 This seminar will cover topics such as coffee growth and origins, processing methods, roasting, espresso and recipes, milk steaming and latte art, grinders and machine maintenance, and business skills and planning, and more. Our goals are for you to complete this seminar inspired, more than […]

Gastronomy in Missions and Field Assignment (ATS 247 / ATS 248)

The Food and Beverage Operations course consists of two parts. These are: Food and Beverage Service (front of house) and Food Production (back of house). In the Food & Beverage services, students will develop the applied knowledge and skills required to work as a food and beverage service professional in a full- service restaurant. Various food and beverage service techniques and effective guest service skills and attitudes will be taught and practiced. Students will also be introduced to the different types of beverages, and concept of revenue management and cost control. Food production covers key theoretical aspects of food production critical to the success of a full service restaurant. Students will learn the importance of kitchen workflow and the need for good coordination among the various divisions of the kitchen vis-à-vis service personnel. They will also learn how food product, basic food science and nutrition knowledge are essential in the application of menu planning and pricing.

Live Music Events Production and Field Assignment (ATS 268 / ATS 269)

This course is designed to give the student hands-on experience in producing and engineering music. It is a highly specialized program focused on all technical aspects of sound production for application in a variety of settings including the congregation in the church, worship and music events, concerts, YWAM bases, etc.

Fine Arts Foundations II Practicum (ATS/CMC 354)

This internship/practicum provides individual study, personal development of skills, and opportunities for sharing one’s faith and ministering to others through the arts. The students refine skills learned during the previous quarters and continue their spiritual disciplines, while creating and marketing their artwork on location.

Hospitality Operation Internship (ATS 207)

This 12-week internship focuses on the application of the practical operational skills gained during the operation courses. Students will be assigned or attached to a hospitality work environment. The focus of this internship is on hands on acquisition of operational skill.

Hotel Operations (ATS 206)

This course equips students with a comprehensive understanding of the various functions, systems and procedures in hotel front office and housekeeping operations. It presents a systematic approach to managing the guest cycle from the point of reservation to the stay, checkout, and account settlement. Aspects of key front office administration processes crucial to the success of front office operation will also be emphasized. The housekeeping training will equip students with a working knowledge of good housekeeping practices to achieve the standards expected by guests in the hotel and lodging industry.

Food and Beverage Operations (ATS 205)

The Food and Beverage Operations course consists of two parts. These are: Food and Beverage Service (front of house) and Food Production (back of house). In the Food & Beverage services, students will develop the applied knowledge and skills required to work as a food and beverage service professional in a full- service restaurant. Various food and beverage service techniques and effective guest service skills and attitudes will be taught and practiced. Students will also be introduced to the different types of beverages, and concept of revenue management and cost control. Food production covers key theoretical aspects of food production critical to the success of a full service restaurant. Students will learn the importance of kitchen workflow and the need for good coordination among the various divisions of the kitchen vis-à-vis service personnel. They will also learn how food product, basic food science and nutrition knowledge are essential in the application of menu planning and pricing.