Postgraduate Certificate in Screenwriting and Narrative Design

at George Brown College - St. James Campus Canada

The Pre-Business program provides academic strengthening and exposure to a broad cross-section of business fields. This unique program offers a strong foundation in business, marketing, accounting, math and English. Many credits earned through this program can be used toward diploma-level programs at the college. Upon graduation, you are given advanced standing in the Centre for Business diploma programs. Graduates are well-prepared to continue on to further education in the Centre for Business or to pursue other career paths.

The Business Administration (with Work Experience) advanced diploma program is designed to offer the widest range of possible career choices and opportunities in a variety of business disciplines. Graduates are prepared to work in diverse team settings and lead projects with relevant and practical skills.

This learning experience will enable you to:

• Conduct and present research to support business decision making
• Assess and use current concepts/systems and technologies to support an organization's business initiatives
• Develop a business plan to formulate the strategic direction of an organization
• Apply human resources practices to support management objectives and the organization's goals

PROGRAM STANDARDS AND LEARNING OUTCOMES

• The graduate has reliably demonstrated the ability to:
  • Evaluate the impact of global issues on an organization’s business opportunities by using an environmental scan.
  • Apply principles of corporate sustainability, corporate social responsibility and ethics to support an organization’s business initiatives.
  • Assess and use current concepts/systems and technologies to support an organization's business initiatives.
  • Conduct and present research to support business decision making.
  • Plan, implement and evaluate projects by applying project management principles.
  • Perform work in compliance with relevant statutes, regulations and business practices.
  • Apply human resource practices to support management objectives and the organization’s goals.
  • Use accounting and financial principles to support the management and operations of an organization.
  • Assess marketing and sales concepts and strategies and apply them to the needs of an organization.
  • Outline principles of supply chain management and operations management and assess their impact on the operations of an organization.
  • Participate in the development of a business plan.
  • Develop strategies for ongoing personal and professional development to enhance work performance in the business field.
  • Outline strategies used to manage risks in an organization's business activities.

YOUR FIELD STUDY OPTIONS:
WORK EXPERIENCE (CO-OP OR INTERNSHIP WORK TERM):
This program requires the successful completion of two semesters of work experience to graduate. This work experience is either co-op (paid) or internship (unpaid). Either one will give you the practical experience employers value.
George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can, in turn, be added to your resume.
In addition to on-the-job work experience, George Brown College endeavors to provide field education opportunities with real-world challenges and clients. Find out more about field education at the Centre for Business.

This Centre for Business program (B155) is part of our School of Management and is offered with Work Experience. Students wishing to apply for Business Administration without work experience should apply to B145.

Our Hospitality – Hotel Operations Management program exposes you to current and best practices in:

• Front office
• Food and beverage
• Marketing and sales
• Conferences and catering

You will receive industry certification in food safety, responsible alcohol beverage service and first aid (CPR).
As part of your fourth semester, you will complete a 14-week industry externship. George Brown College works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities that they believe would provide the learning experiences they value, and that meet the learning outcomes of the program. This opportunity will enhance your knowledge with real-world experience and help you start building your network of industry contacts. In addition, you will participate in a hotel operations management simulation as part of your final capstone project, which will allow you to apply your newly acquired skills and learning.

To better hone your international hotel management skills you have the option of participating in an exclusive European Study Tour visiting some of the top hotels in Europe.

Program Learning Outcomes
The graduate demonstrates the ability to:

• 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.

Do you love the excitement of travelling and learning about fascinating world cultures? Do you want to be a leader in the tourism and hospitality industry? If your passion is to create memorable experiences and use your creativity to become part of the largest industry worldwide, then join the Tourism and Hospitality Management program at George Brown College!

Through this two-year tourism diploma program, you will learn about the exciting and diverse tourism industry with courses in culinary tourism, heritage tourism, sustainable tourism, hotel operations and event planning. Graduates gain the skills required to be progressive leaders within the industry, enriching the experience of tourists. You will receive industry certifications in food safety, responsible alcohol beverage service, TICO Travel Counsellor Certification and first aid (CPR).

As part of your fourth semester, you will complete a 14-week industry externship with your choice of a nationwide or international placement. This opportunity will enhance your knowledge with real-world experience and help you start building your network of contacts. Completing the Tourism and Hospitality Management program will make you the kind of multi-talented graduate the local and international tourism industry is seeking in today’s competitive environment.

To better hone your international tourism and hospitality management skills you have the option of participating in an exclusive Experiential Study Tour.

Your Field Education Options
As part of your fourth semester, you will complete a 14-week industry externship with your choice of a nationwide or international placement. This opportunity will enhance your knowledge with real-world experience and help you start building your network of contacts. This valuable work experience can be added to your resume.

In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real world challenges and clients. Find out more about field education at Centre for Hospitality and Culinary Arts.

PROGRAM STANDARDS AND LEARNING OUTCOMES:-

• The graduate has reliably demonstrated the ability to:
  • Provide professional guest services to enhance customer satisfaction by anticipating, meeting and/or exceeding individual and organizational standards and objectives.
  • Create marketing plans informed and supported by market research, social networks, product knowledge and sales strategies.
  • Contribute to effective management in hospitality, tourism and leisure settings by implementing leadership skills and strategies.
  • Evaluate and apply effective financial management and accounting practices to support operations in the tourism industry.
  • Comply with relevant organizational and workplace systems, processes, policies, standards, legal obligations and regulations, and use knowledge of risk management principles, to support and maintain efficient, productive, safe, secure, accessible and healthy tourism operations.
  • Apply principles of teamwork and constructive relationship management to support positive workplace culture.
  • Integrate hospitality skills and knowledge to promote ongoing personal and professional development.
  • Design and deliver inclusive tourism and hospitality programs, products and services that comply with all relevant legislation, conform to relevant ethical guidelines and promote best practices of corporate social responsibility.
  • Analyze and implement sustainability practices in the tourism and hospitality industry by adapting to environmental, social, cultural, political and economic trends and issues.

The Honours Bachelor of Commerce (Culinary Management) meets industry demand by preparing students with the depth and breadth of knowledge commensurate with an honours level, undergraduate commerce degree specializing in culinary management. Combining commerce, culinary, food studies, and externship experiences, this degree program prepares graduates for kitchen, operations management, food development, or entrepreneur positions. Through our culinary management courses, students will gain an understanding of eight key areas:

• Culinary Proficiency
• Culinary Theory
• Accounting and Finance
• Marketing and Communications
• Human Resources and Risk Management
• Specialized Business
• Research
• General Knowledge (Liberal Studies)

Your Field Education Options
Take part in a unique and robust externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can in turn be added to your resumé.

In addition to more formal on-the-job work experience, George Brown College strives to provide learning opportunities with real-world challenges and customers.

Program Learning Outcomes
The graduate must maintain good standing with a minimum 2.3 program GPA (67% or above). Graduates will have reliably demonstrated the ability to:

• Distinguish among and apply current practices from industry and scholarship relating to accounting, marketing, customer service, human resources, supply chain management, health and safety, costing and pricing, hospitality, and risk management.
• Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
• Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
• Collaborate effectively as part of a diverse culinary management team in order to develop strategies to realize organizational objectives in a variety of food service environments.
• Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
• Plan and execute fundamental contemporary cooking techniques that reflect an advanced knowledge of food theory and practice, nutrition and professional systems used in the culinary industry.
• Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
• Develop a new food product, business and/or event, in order to facilitate market realization.
• Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
• Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
• Examine personal strengths, weaknesses, and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
• Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
• Use qualitative and/or quantitative information to develop cogent arguments, make sound judgments and apply concepts, principles and techniques that inform or enhance diverse types of culinary operations.

The Assaulted Women's and Children's Counsellor/Advocate program provides students with a feminist analysis of the political and counselling issues related to gender-based violence experienced primarily by self-identified women, children, trans and non-binary survivors. It trains students to be agents for change in their work of community education, political action and law reform. It prepares students to provide anti-oppressive counselling for survivors who have experienced or are experiencing gender-based violence.

Note: Some of our student placement partners require students in this program to have a police reference check completed before their field placement. These reference checks, which can take up to four months, are done to protect the clientele of these agencies, who are considered “vulnerable persons” under the law. The fees for the reference checks vary and must be paid by the student. Students are responsible for ensuring that the check covers appropriateness for “individuals being employed and/or volunteering who will be working with vulnerable person(s).” Students who are unable to provide a clear police reference check may find that their choice of placements is limited.

Field education plays an important role in this program by preparing students to work with those affected by gender-based violence including not only those directly impacted, but the communities within which they live and work. This often includes those who identify as trans and non-binary, and other disenfranchised populations.

In year one, students will spend 250 hours with a non-profit community partner (Mondays and Tuesdays, January – April) and will typically engage in introductory activities, such as shadowing staff, conducting outreach, fundraising and special events, and learning about how programs and services are developed. First-year placements vary and can include sites that focus on public education, food banks, drop-ins and political action work, but are generally not frontline positions.

In second year, students will build on that experience by engaging in more direct 1-to-1 survivor counselling, group facilitation, case management, and advocacy. Placements begin in September and continue through to the end of April for a minimum of 500 hours. Students will often do this placement at emergency shelters, rape crisis centres, youth services, health providers and other agencies who provide frontline support.

The agencies used by the program for field placements are very similar to those employing our graduates. In many instances, employers hire graduates because of contact and experience with them through the fieldwork placement. Most agencies are within Toronto, while some agencies, located in other communities such as Brampton, St. Catherines, London, Hamilton, Barrie, Pickering and Oshawa, provide students who live in those communities with placement opportunities.

Program Learning Outcomes

• The graduate has reliably demonstrated the ability to:
  • Apply a feminist analysis in all areas of their work in the field of violence against women and children.
  • Provide ongoing supportive counselling.
  • Provide individual advocacy and political advocacy services
  • Facilitate groups for women and children.
  • Demonstrate knowledge of existing services for women.
  • Cope with high stress work demands and develop strategies for personal survival on the job.
  • Develop and deliver prevention programs.
  • Organize fundraising and write applications and proposals for grants.
  • Utilize the media and organize community response to violence against women and children.
  • Become familiar with pertinent legislation and understand the process of formulating social policy.

In today’s rapidly changing business world, organizations are realizing that their greatest asset is their employees and that effective people management is a key factor in their overall success. The Business Administration – Human Resources (with work experience) program will provide you with a practical approach to human resources management, preparing you for a variety of careers within this exciting and growing field. You will learn how to:

• Design human resources policies and programs that adhere to employment legislation
• Attract, retain and develop a productive workforce
• Manage employee diversity
• Ensure health and safety at the workplace
• Advise on employee/labour relations

Our program enables you to work towards obtaining the professional designations offered through the Human Resources Professional Association of Ontario (HRPA). For information about obtaining professional designations in HR, please contact the Human Resources Professional Association of Ontario.

PROGRAM STANDARDS AND LEARNING OUTCOMES
The graduate has reliably demonstrated the ability to:

• Contribute to the planning and implementation of employee recruitment, selection, and retention strategies.
• Administer and facilitate the performance management program.
• Coordinate and support the development, implementation, and evaluation of employee orientation, training, and development programs.
• Implement and support effective employee and labour relations strategies in both non-union and union environments.
• Administer and communicate the organization’s total compensation plan.
• Collaborate with others in the implementation and monitoring of organizational health and safety policies and practices.
• Contribute to the identification of information needs and apply current and emerging information technologies to support the human resources function.
• Contribute to organizational development strategies aimed at promoting organizational effectiveness.
• Present and evaluate communication messages and processes related to the human resources function of the organization.
• Develop, implement, and evaluate personal professional development plans to achieve ongoing competence in human resources professional practice.
• Identify and communicate the human resources component of the organization’s business plan.
• Contribute to the collection, analysis, and utilization of human resources data.

YOUR FIELD STUDY OPTIONS
WORK EXPERIENCE (CO-OP OR INTERNSHIP WORK TERM)
This program requires the successful completion of two semesters of work term experience to graduate. This work experience is either Co-op (paid) or Internship (unpaid). Either one will give you the practical experience employers value.
George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program.

You have a passion for food, cooking, and health and realize that people are becoming more concerned about nutrition and lifestyle. You can incorporate culinary skills and nutrition as you train for a rewarding career in the Culinary Management – Nutrition program.

In this two-year diploma program, you'll learn how to work in a variety of environments including the food service industry to meet the demands of increasingly health-conscious consumers. This program combines instruction in culinary techniques, food service management, ingredient knowledge, healthy recipe, menu, and food product development with the latest advances in the field of nutrition. You'll learn in a dynamic setting that includes demonstrations, lectures, and hands-on culinary practice.

You’ll also complete a seven-week industry externship placement in your final semester, which will give you a great head start as you begin your career.

PROGRAM STANDARDS AND LEARNING OUTCOMES
The graduate has reliably demonstrated the ability to:

• Provide advanced culinary planning, preparation, and presentation for a variety of food service environments using a range of classical and contemporary techniques.
• Apply basic and advanced food and bake science to food preparation to create the desired end product.
• Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.
• Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies, and intolerances, as required.
• Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
• Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice, and operations within the foodservice industry.
• Select and use technology, including contemporary kitchen equipment, for food production and promotion.
• Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
• Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the foodservice industry.
• Contribute to the development of marketing strategies that promote the successful operation of a food service business.
• Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

The Business – Human Resources program at George Brown College in Toronto provides students with a practical approach to human resources management that prepares them for a variety of careers within this growing field. They will learn to:

• Design human resources policies and programs that adhere to employment legislation
• Attract, retain and develop a productive workforce
• Manage employee diversity
• Ensure health and safety at the workplace
• Advise on employee/labour relations

Our program enables you to work towards obtaining the professional designations offered through the Human Resources Professional Association of Ontario (HRPA). For information about obtaining professional designations in HR, please contact the Human Resources Professional Association of Ontario.

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

• Participate in the recruitment, selection, and retention of employees.
• Participate in performance management processes.
• Participate in the planning, delivery, and evaluation of employee orientation, training, and development programs.
• Contribute to an organization’s success through effective employee relations.
• Assist with the administration and communication of the organization’s total compensation plan.
• Participate in organizational health and safety policies and practices.
• Apply current and emerging information technologies to support the human resources function.
• Implement organizational development strategies aimed at promoting organizational effectiveness.
• Communicate human resources information accurately and credibly in oral, written, and graphic form.
• Plan and act on personal professional development plans to achieve ongoing competence in human resources professional practice.
• Identify the human resources component of a business plan.
• Assist in the collection and analysis of human resources data.

Are you a dynamic person who loves events? Are you looking for an exciting career in a fast-paced industry where every day brings something new?

Our Event Planning program will teach you event project management fundamentals through a variety of event types including hospitality events, weddings and other social events, fundraising events, meetings, conferences and trade shows. You will take part in event management opportunities each semester, culminating in a final capstone event and a 14-week externship placement. This experiential approach to learning and the course mix, including event-specific courses, business foundations and hospitality, will provide you with the skills to jumpstart your career in event management.

Students are exposed to industry tactics used in designing, planning, marketing, budgeting, execution and evaluation of events. Management skills, small business development and state of the art technology for the current marketplace is explored. The program is taught online and in class lectures. Group work and individual assignments are highlighted by a capstone project and externship.

Your Field Education Options
This program provides a final capstone event and a mandatory 14-week externship placement. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed event management industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can be added to your resumé.

Program Learning Outcomes

• The graduate has reliably demonstrated the ability to:
  • Develop and implement revenue initiatives based on event objectives through methods such as sponsorship programs, grant applications and fundraising initiatives.
  • Plan, design and coordinate effective site and facility operations.
  • Select and use current and relevant principles of marketing to increase the likelihood of success of events.
  • Implement strategies for effective human resource management in the planning and operating of a variety of events.
  • Create, plan and implement effective programming for events.
  • Select and use accounting and financial knowledge and skills to increase the successful operation of events.
  • Identify, select and use appropriate business administration skills in the operation of events.
  • Manage a variety of events using principles of professionalism and ethics in such a manner as to bring about success of the events.
  • Coordinate food and beverage services appropriate to the event.
  • Use principles of sustainability in the management of events.