Diploma in Web Development and Internet Applications

at Fanshawe College - London Downtown Campus Canada

Are you interested in an exciting career in Event Planning? Planning a big or small event requires extensive planning from choosing the venue, reviewing contracts, to the finer details of guest lists, d?cor, marketing and sponsorship.
Special Events Planning is a two-year diploma program designed for individuals interested in a career in event management. Designed by industry professionals, students will be exposed to the vast types of special events, from social events, corporate meetings, festivals, conventions and large sporting events. Students will develop essential event management skills such as planning, assessment, communication, critical thinking.

This program will explore current trends and technologies in the event industry, including; software applications, food and beverage, PR and sponsorship logistics, risk management,  business tools and more. Students will gain hands-on experience in planning, marketing and executing events.

Students will be provided opportunity to explore their area of interest including: corporate events, social events and sporting events. Students will also have the opportunity to explore and tour national and/or international event destinations.

Fanshawe College is geographically positioned to expose students to the extensive global event management industry, as London is home to a state of the art Convention Centre, Budweiser Gardens, The Western Fair District, international hotel brands, and the host of many local and international sport events. Students will visit these venues, network with industry professionals and gain hands-on experience in the event planning industry.

Learning Outcomes:
The graduate has reliably demonstrated the ability to:

• Plan an event portfolio with an evaluative component using the current tourism and event industry process and computer software
• Apply contemporary business administration skills including accounting, finance and cost control techniques to the operation of events and destination tourism planning
• Develop an assessment plan for a special event incorporating key performance indicators.
• Identify and plan for the distinctions between public and private sector roles and collaboration in the development of destination tourism and/or other special events.
• Apply knowledge of food and beverage service to the planning of special events.
• Develop a special event business plan including relevant costs, expected revenue and economic impact
• Support the provision of healthy, safe, and well-maintained events and tourism environments and substantiate the risk, liability and security needs of participants.
• Apply knowledge of the various tourism industry sectors and their necessary interactions, both with each other and with government and other regulating bodies, in the provision of tourism products and services.
• Apply human resources and leadership knowledge and skills, including managing the performance and development of staff and volunteers, to contribute to the management of a special event and/or destination tourism enterprise, and toward ongoing personal and professional development.
• Contribute to marketing effectiveness to promote successful operation of events and tourism enterprises.
• Create, plan and implement programs and activities that respond to identified needs and interests and maximize the delivery of personal, social, economic, and environmental benefits.

Upon completion of the Animation diploma program, graduates have a sound understanding of the fundamental principles of animation and production techniques through frequent and repeated practice of various exercises. They become familiar with both the creative and technical processes involved in the creation of animation, and have begun to acquire the knowledge and skills needed to support the creation and animation of characters, objects and environments for use in a variety of mediums, such as video games, television, film, and Web. They have developed classical art skills and are able to use traditional tools as well as industry-standard technology and animation software. Graduates are also prepared to assist in the planning and implementation stages of animation projects within the context of their role as members of a production pipeline.

Graduates of Fanshawe College's Nutrition and Food Service Management program work with Dietitians, Cooks and Food Service Workers to provide optimum nutritional care to variety of clientele. With classes in food production, food safety, menu planning, therapeutic nutrition, finance, facilities, and employee relations. You will be leaving Fanshawe with a balance of business training and practical hands-on experience to a career in the dynamic and growing food service industry.

This program includes two five week placements where students work alongside industry professionals to build their skills. Fanshawe graduates have attained  positions as Nutrition Managers, Food Service Supervisors, Dietetic Technicians, and Directors of Food Service in Long Term Care, Retirement Residences, Hospitals, Correctional Facilities, Daycare Centers, Institutional Cafeterias, Airline Food Services, and other community agencies.

Learning Outcomes
The graduate has reliably demonstrated the ability to

• Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
• Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
• Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals.
• Support others to work professionally and ethically in accordance with industry, organization and legal standards.
• Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and inform the management and delivery of food and nutrition services.
• Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
• Contribute to the hiring, coaching, training, scheduling, supervision and performance management of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices.
• Apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services.
• Contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement.
• Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.
• Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
• Promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients.

Through this progressive, interactive program, students will prepare for a career in hospitality management.  Students will explore and learn about all the front of house and heart of house areas of a full service hotel or resort operation including: management practices, administration, rooms division and food and beverage services. Gain a thorough foundation of national and international markets, exceptional guest service, industry software applications, leadership, cultural diversity and proactive management skills.  Network with industry professionals through guest speakers, hospitality events, industry related field trips and work experience to gain a competitive edge.

Co-operative Education:
In order to be eligible for co-op, students must maintain a 2.0 GPA and be academically complete at the commencement of their co-op work term.
This is a two-year Co-operative Education program.  Students who fulfill both the academic and co-op requirements of the program will be eligible to graduate with a Co-op Endorsed Diploma.  More information about co-operative education can be found at www.fanshawec.ca/co-op.

Learning Outcomes:

• Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
• Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
• Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
• Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
• Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
• Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
• Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development.
• Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
• Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability

Are you passionate about premium service, working in an environment where you are challenged daily to use your creativity in fulfilling a guest’s needs? This program was developed to enhance the student’s ability to succeed as a Concierge in the multi-faceted premium service sector of the tourism and hospitality industry. Students will learn the realities of today’s premium service hospitality trends and be prepared to work with today’s discerning clientele.

This one-year full-time program is designed to prepare graduates for a supervisory career in the food-processing industry. Learners will apply concepts that lead to excellence in food processing and business processes with a focus on quality assurance, food safety, and continuous improvement including lean six sigma to design systems. Students will have the opportunity to participate in experiential learning with local food processing industry partners.

Artisanal Culinary Arts is a one-year graduate certificate program that aims to provide an opportunity for students to specialize in an artisanal culinary field; develop a more profound respect for food; and explore the concept of food sovereignty with a sustainable model of agriculture in contrast to Canada's current industrial system of food production. This program will create chefs that have demonstrated a competence in traditional food preparation such as preserving, artisanal baking, and butchery. Students will acquire an expertise in the use of local/sustainable products to create advanced dishes, menus, and recipes.  A theme throughout the program is to promote chefs who appreciate the origins of food, in addition to the hard work and processing methods that affect specific elements like the taste and quality of the finished product.  More importantly, graduates will learn how to share these different attributes with a diverse clientele on both a national and international level.

Learning Outcomes:-
The graduate has reliably demonstrated the ability to:

• Analyze effective/sustainable business practices for innovation, entrepreneurial and small business opportunities in the field of craft scale food and beverage;
• Prepare quality food and beverage, including recipe creation, using traditional artisanal methods and contemporary technology;
• Demonstrate traditional and current best practices in sustainable food and beverage production from an economic, seasonal, local, regional and international perspective;
• Compare and contrast Canadian and International food safety laws, regulations, practices, patenting and marketing;
• Examine food health impacts from a plant, animal growth and consumer perspective with a focus on land stewardship;
• Recommend effective artisanal development practices based on current research, history and political considerations;
• Compare domestic international artisanal food and beverage practices and specializations, from local, regional and national lenses including slow food movements.

This three term Ontario Graduate Certificate program will build upon students existing Fashion Design and/or Theatre skills and prepare them for working in a wardrobe department for the entertainment industry. Students learn both the technical and creative aspects of costuming for theatre through components of classroom theory, studio training and practical work placement. Advanced classroom studies in theatre history, wardrobe planning and script analysis serve as the foundation for the focused practical training in technical costume cutting and construction.

The curriculum is designed to provide technical study and hands-on experience of building costumes. The program offers students the unique opportunity to work in collaboration with industry professionals within actual theatre wardrobe settings during their field placement. This program is supported by affiliations with The Stratford Festival, The Shaw Festival, The Banff Centre of the Arts, The Grand Theatre London, International Alliance of Theatrical Stage Employees (IATSE) and National Association of Broadcast Employees and Technicians (NABET).

Learning Outcomes
The graduate has reliably demonstrated the ability to

• Develop and create costumes that express character, through the application of knowledge of the history of theatre and costume.
• Plan the development, creation, and maintenance of all aspects of costuming with respect to the organizational, logistical and financial factors involved in wardrobe.
• Analyze scripts in order to make costume development, creation and maintenance decisions.
• Communicate costume development concepts to a varied audience using a variety of visual media, including life drawing, illustration and/or wardrobe development.
• Create a technical translation of a costume illustration, using pattern making, draping, fitting and tailoring techniques that fulfill the director/designer's vision.
• Construct costumes and costume accessories that meet the specialized needs of various productions.
• Prepare, modify, decorate, and care for fabrics and costumes, based on a thorough knowledge of textile characteristics.
• Fulfill the responsibilities of a production team member in the complex world of live entertainment by applying excellent communication, interpersonal, critical thinking, problem solving, and time/ project management skills.

This two-year co-operative education program consists of four academic levels and one co-op term. Students are prepared, through a wide variety of career-related courses and industry work experience, to meet the limitless challenges of the dynamic tourism/travel industry. Students are prepared for careers in the multi-faceted tourism industry with emphasis on travel counselling. Strong emphasis is placed on development of personality and attitudes necessary for success in this customer service field.

Developed in conjunction with the Association of Canadian Travel Agencies (ACTA), the program is designed to ensure that graduates meet the standards and qualifications of the Association, and students may seek certification upon graduation.

Every person working for a registered Ontario retail travel agency and selling travel services or providing travel advice to the public must, by law, meet the Travel Industry Council of Ontario (TICO) Education Standards. The opportunity to seek certification will be provided.

The Web Development and Internet Applications Ontario College Diploma program prepares students to work in the growing field of web-centric commercial application development.  The focus of the program is on the construction of various types of web applications using leading web environments, tools, servers, databases and languages. In addition, students will learn the fundamentals of both traditional web deployment platforms as well as new emerging mobile platforms.  They will develop an understanding of basic hardware, networking and operating systems as well as the installation and configuration of web and e-mail servers in Windows and Linux.  Training will also include studies in leading edge technologies such as social networking systems and semantic web applications.  Students will gain the knowledge required to build secure, reliable and useful web applications using industry standard photo, graphics, animation, database page design and programming tools.