Advanced Diploma in Mechanical Engineering Technology (Co-op)

at Georgian College - Barrie Campus Canada

Students are prepared for a career as a lab technician in a biomedical field. Experimental techniques and use of scientific equipment across a variety of disciplines including biology, chemistry and physics will form the basis of the program. Both the theoretical and practical aspects of this discipline are equally emphasized. Upon graduation, students will be able to perform a wide array of experiments and assays to answer clinically-related and scientific problems.

Imagine working at 5-star hotels, luxurious resorts, restaurants, clubs, on cruise lines, and more. Consistently in the top colleges for graduate placement, this program offers over 500 hours of paid co-op work. With extensive experiential opportunities including field trips, practical labs, workplace certifications, and study and travel abroad, Georgian College, through our strategic industry partners, opens up an exciting hospitality career. As a professional, students experience a unique lifestyle and meet diverse people from around the world.

Student centered faculty focus on delivering innovative curriculum, industry expertise and employability skills in the pillars of the hospitality industry; entrepreneurial thinking, accounting and finance, marketing and sales, food and beverage, accommodations and human resources management.

Events can be used to stimulate economies, develop community awareness, increase public involvement, improve quality of life, raise funds and market products. Managing a successful event of any size requires extensive know-how and planning. In Georgian's Event Management program, students gain the skills and experience to prepare them for an exciting career in a fast-paced industry that relies on client satisfaction. The curriculum, designed by industry professionals,enables students to explore current trends and technologies that drive the industry. Students have an opportunity to gain hands-on experience planning, marketing, executing and evaluating events. By the end of the program, they are equipped with the knowledge, skill, and practical experience to find employment in the event industry.

This program is designed to prepare students for exciting employment opportunities in the golf sector of the hospitality industry. Theoretical concepts taught in the classroom are blended with practical learning opportunities gained through exposure to various golf facilities in North America. Students are exposed to all aspects of golf operations from turf care and maintenance to the operation of retail outlets and golf event planning. Students also gain professional and entrepreneurial skills for industry and self-employment, as well as real life experience through participation in a work term and extensive field trips to golf courses in Canada and the U.S. 

Students are introduced to skills and knowledge needed to succeed in recreation and leisure services. The curriculum includes: community recreation, outdoor adventure, arts, culture, heritage, leisure, fitness, retirement activities, life enrichment in long term care, adaptive-therapeutic recreation, facility operations, programming and event planning. Business administration fundamentals are incorporated with courses in marketing, accounting, technology, human resources, entrepreneurship and research. Experiential learning opportunities include a paid co-operative work semester, field trips, and participating in a number of events or programs working with children to seniors. Students gain proficiencies in leadership and group facilitation by designing, delivering and evaluating diverse, inclusive, relevant, environmentally sustainable recreation leisure and wellness initiatives.

In this program, students gain advanced skills in the use of environmental sampling, monitoring and testing equipment; data analysis; and information technology tools. They become familiar with applying the principles of ecosystem-based management for sustainability and develop the ability to manage environmental projects from planning through to implementation and maintenance. Through applied knowledge of health, safety and environmental requirements, students contribute to risk assessment and environmental systems management. Students are provided an opportunity to apply their skills through partnerships in the community and stresses the need for designing and implementing systems to prevent, control and clean-up environmental contamination.

Accreditation:
This program is accredited by the Canadian Association for Co-operative Education (CAFCE).
This accreditation represents the highest standard of achievement for co-operative education programs in Canada, and recognizes Georgian's commitment to quality in co-op education.

Students focus their learning on acquiring knowledge and skills in administrative-based courses by the use of diverse technology to be able to effectively perform in an executive environment. Students have the opportunity to develop supervisory, leadership, and training skills.

Students in all Office Administration streams enroll in a common first semester. As they gain experience and background, they have course selection options to complement prescribed office administration curriculum and further their interests, skills, and career goals.

Students focus their learning on acquiring knowledge and skills in administrative-based courses by the use of diverse technology to be able to effectively perform in an executive environment. Students have the opportunity to develop supervisory, leadership, and training skills.

Students in all Office Administration streams enroll in a common first semester. As they gain experience and background, they have course selection options to complement prescribed office administration curriculum and further their interests, skills, and career goals.

Students are prepared to manage a food services department while adhering to professional standards, quality management programs, nutritional and healthy living principles and marketing and promotional activities. In addition, graduates are able to employ a number of more complex functions supporting organizational effectiveness including supporting the design of food and nutrition human resource plan, financial analysis and control, and collaborating in the preparation of an organization's business plan or client care plan. Students apply research competencies to the assessment, analysis and problem solving with regard to nutritional needs and diagnoses.

Program 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 that may impact 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;
  • apply basic entrepreneurial strategies when considering new business opportunities within the hospitality and tourism industry.

Graduates of the program carry out human resources functions within the domestic and international business environments. Graduates are prepared to implement and evaluate plans for staffing, performance management, training, employee and labour relations, health and safety, and benefits and compensation administration functions. They are also able to apply communication, information technology, teamwork, leadership and organizational development strategies to support the human resources activities of an organization. They are able to contribute to a number of more complex functions supporting organizational effectiveness, including applying principles of financial analysis and control, collaborating in the design of an organization''s human resources plan, and in the preparation of an organization''s business plan.