Certificate of Culinary Skills

at Georgian College - Barrie Campus Canada

This program is designed to give students knowledge and hands-on experience in Aviation and Management as well as provide co-operative work experience in the Aviation industry. A variety of aviation courses provide students with a solid understanding of the aviation industry in Canada and around the world. Students are given the opportunity to pass the examination to receive their Restricted Aeronautical Radio Operation License. Management courses are designed to give students an understanding of management practices and procedures in order to be prepared for future promotional opportunities.

This program carefully balances theory and practice and parallels the two year Hospitality Management - Hotel and Resort program. The unique benefits of this program are the opportunity over 1000 hours of paid work experience, extensive experiential learning, and a strong student-centred learning environment. This program delivers innovative curriculum and develops employability and strategic management skills within the pillars of the hospitality industry:

• Entrepreneurial thinking,
• Accounting and finance,
• Marketing and sales,
• Food and beverage,
• Accommodations and
• Human resources management.

Additionally, the third year focuses on developing effective professional management and leadership skills to enable students to compete for positions of responsibility in the next generation of the hospitality service industry.

In this program, students are prepared for professional and essential support positions in the automotive industry by providing general business and specialized automotive education. Through eight months of co-op work experience and opportunities to network with industry professionals, students explore the automotive industry and learn from industry experts. Upon completion of the program students have the skills, knowledge, and experience to build a career across a broad range of sectors in the automotive industry.

In this program, students prepare  for careers as Denturists. Students  develop knowledge, skills and attitudes consistent with their scope of practice, in particular assisting clients in attaining and maintaining oral health. Students gain knowledge and train specifically in clinical and laboratory aspects related to their field, including complete, partial and immediate dentures, and dentures over implants. Students use a problem-solving framework, basing all decisions, judgments and interventions on current research and theory. Students are prepared for the legal and ethical responsibilities of a Denturist with an understanding of business practices related to self-employment. 

Additional program specific fee information for Denturism

This program is designed to prepare university and college graduates from a wide range of educational and cultural backgrounds to work as managers in international and domestic businesses of various size. Students develop the knowledge, skills, and attitudes necessary to manage the human, physical, and financial resources associated with international trade. The first year covers fundamental business knowledge and skills, while more complex international situations and strategic areas are the focus of the second year. The course of study promotes teamwork and leadership skills, and enhances students’ capacity to work effectively in cross-cultural environments.

Professionals in the healthcare field recognize that mental disorders, including addictive behaviours, play a prominent role in the many complex clinical presentations which all front-line clinicians face.  In this program, students are equipped with the appropriate clinical competencies to recognize and include mental health issues and build effective plans of care to ensure good clinical outcomes.  Students are exposed to a variety of intervention options such as motivational interviewing, cognitive behavioural therapy, acceptance and commitment therapy and dialectal behaviour therapy. Ultimately, students develop the skills necessary to effectively work with clients to deliver enhanced services with a focus on quality across a variety of settings.

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.

As we enter the next industrial revolution, advanced technology demands interdisciplinary skills. Mechatronics is the interdisciplinary study of electrical, mechanical and computing systems. Students gain expertise in electrical, mechanical, and computer engineering, and explore how these disciplines are interconnected. Using the systems level approach, students develop both the applied skills and theoretical knowledge to build, troubleshoot and support next generation industrial systems. Students acquire an understanding of electronics, digital circuits, motor control, robotics, programmable logic controllers (PLCs), pneumatics, hydraulic systems, machining, dynamics, stress analysis, the internet of things, web and database systems, and interface programming. Through an official partnership with Siemens, students prepare for industry recognized certifications including the Siemens Mechatronics Systems Certification program (SMSCP) certification. Students gain experience in problem solving, and effective oral and written communications through examination of current industry trends and requirements. Co-op terms provide opportunities to experience real-life industry skills, networking, and potential career paths.

Work integrated learning
This program includes a co-op work term component where you will gain practical, on-the-job experience in your field.

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.