Certificate of Office Administration in General

at Georgian College - Barrie Campus Canada

Kitchen and bath design is a specialized service within the residential interior decorating and design professions. Graduates of this program will build on previous design education and experience to acquire industry standard skills and expertise applicable to the kitchen and bath industry.

Students assess client needs and focus on function-based design solutions and aesthetic, durability, and environmental considerations. This program covers technical documentation, specification conventions, fabrication methods, infrastructure issues, and relevant business practices.

The global population needs a constant supply of goods and services. To respond to these demands in a way that is cost-effective and time-sensitive requires the skilled input of supply chain practitioners: professionals and leaders who can apply logistical planning strategies, troubleshoot problems, and provide support throughout the global and domestic trade networks. Within this program, students prepare for rewarding careers in supply chain management and logistics, as they develop specialized technical knowledge and skills through practical learning activities, simulations, and guest speakers. Students gain global supply chain competencies by examining the connections between strategic objectives, stakeholder expectations, and supply chain design, functions, processes, and roles. 

In this program, students engage in interdisciplinary problem-solving, combining visual sensitivity with skill and knowledge in the areas of communications, technology, and business. Students learn to structure visual information to aid communication in both print and web-based formats, and employ these skills in the creation of advertising, editorial, branding, and information design. The depth and breadth of instruction in design and technology is reflected in the portfolio developed in this three-year program, preparing students to take on more creative and independent roles once they enter the workplace.

In this program,students experience a unique blend of health care and business management. Through theory and practical experience in labs/clinics, students learn to competently dispense eyeglasses, contact lenses and sub-normal vision devices, and learn about basic refraction. Students gain  a strong foundation of ocular sciences in optics and anatomy,  and are provided the expertise necessary to layout and edge lenses for frame insertion, as well as repair, customize and modify eyewear to the patient/clients' needs. Emphasis is also placed on professional services. Through critical thinking, problem solving, and entrepreneurial skills, students learn to  how to establish and operate a small business, how to use effective sales techniques, and enhance communication and interpersonal skills in order to be successful in the optical retail environment.

Upon successful completion of the academic and co-operative education semesters, students are eligible to write the national registration examinations which allow them, if successful, to practice in Canada as a Registered Optician.

Touch. Taste. Feel the difference! In this program, students are equipped with the necessary job ready skills for success as a culinary professional in all sectors of the food service industry. Students learn fundamental food knowledge and develop skills to work in the world's best kitchens giving them exposure to chefs and industry leaders. Students focus on professionalism, culinary and business skills, safety and sanitation, nutrition, product knowledge and identification. Opportunities exist for students to participate in entrepreneurial experiences and access pathways to future learning. Through a capstone activity, students hone knowledge and skills to showcase their culinary and professional leadership skills. This program provides the in school portion of the cook apprenticeship program of the Ministry of Advanced Education and Skills Development.

Marketing professionals drive organizational success for corporations and non-profits by translating customer desires into effective strategies. Students learn to assess market opportunities, segment target markets, and create strategies and tactics that help achieve organizational goals. Students build a solid business foundation and develop skills across the spectrum of marketing activity, from research, through strategy development and planning, sales, digital marketing and social media, and persuasive communication across media platforms. Through the busy student-run agency, students work on a wide range of projects they ultimately pitch to the clients for possible implementation. 

This program prepares graduates to work collaboratively with registered pharmacists and the interprofessional health care team within their scope of practice. Students will learn dispensing and compounding skills using knowledge from labs and supervised clinical practice. Courses focus on professionalism, relevant legislations, pathophysiology, and pharmacology, customer care, software systems, and principles of quality assurance. Students will utilize current technologies for an understanding of inventory control and customer service to accurately prepare and dispense medication. Guiding principles of safe medication practice; including aseptic technique, accurate calculations and labelling, use of current, credible sources of information are emphasized in lectures, simulated labs and community and institutional placements.

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.

This program gives students many project opportunities that develop the foundational knowledge and skills for the cabinetmaking industry. Many hands-on opportunities ensure that graduates are competent in all aspects of the industrial cabinetmaking/woodworking field, from the planning stages to the application of final finishes on various products.

This program is designed to provide students with the knowledge, skills and experience necessary to become leaders in the fitness and health promotion industry. Success in the Fitness and Health promotion industry is supported by a fundamental understanding of scientific and business theory, which can be translated into practical application. Student in this program are exposed to the theory that they require to excel in this field, and are given multiple opportunities to apply theory in both class room and industry settings.