Diploma in Computer Programmer (Co-op)

at Georgian College - Barrie Campus Canada

This program is designed to prepare students for a career in mobile application development either as part of a team or an independent entrepreneur. By leveraging the prior software development experience of students, the program is able to focus on the core techniques, concepts, and architectures of mobile applications.

Using an applied project methodology, students will learn how to resolve common mobile programming challenges, while gaining tangible experience in developing mobile applications. Students will also develop effective technical communication skills, as well as gain exposure to vendor standards, guidelines, and best practices.

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.

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 is intended for students who wish to develop a strong educational and experiential base in business. Students acquire skills in acquisitions analysis, market research, selling, networking, financial analysis and planning, various computer applications and systems, social entrepreneurship development, human resource planning and management. Students also develop skills to integrate the whole area of business principles and practices in order to successfully operate and manage a business.

This program is particularly appropriate for students whose goal is to enter a family business, start their own business, or enter employment in a small business. One of the key experiential outcomes is the research, development and presentation of a complete business plan for a new enterprise.

The complexity of industry's labour and entrepreneurial needs requires managers who can work with in a variety of settings and in cross-functional and multi-disciplinary teams. This program fills that need by providing project management training to candidates who require project management skills to ensure new ventures have potential for successful delivery. The program covers technical, leadership, business, and strategic management subjects with an emphasis on understanding and managing change as applied to project management.

Students in this program prepare for work with architects, engineers, designers, and project managers as an integral part of the team developing, presenting, and executing building designs. The program equips a student with comprehensive understanding of current competitive architectural and construction environments that challenge professionals in the field, including traditional and emerging construction technologies and materials, the current codes and standards, and business and entrepreneurial essential strategies. Various aspects of architectural design are present in a continuous stream throughout the curriculum, starting from design fundamentals and ending in the third year with the two-semester major architectural project. These projects are supported by courses dedicated to industry-standard computer applications, such as Autodesk® AutoCAD® and Revit®, and leading-edge technologies related to Building Information Modeling, such as virtual reality and building scanning.

The Acupuncture diploma program provides students with the knowledge and skills necessary to meet the entry-level standards of practice set by the College of Traditional Chinese Medicine Practitioners and Acupuncturists of Ontario  (CTCMPAO). This program provides in-depth theoretical and clinical components of Acupuncture. Students benefit from expert clinical training that combines integrative healthcare models with Traditional Chinese Medicine, providing graduates with the necessary skills to practice as a regulated healthcare professional.

In this program, students develop and foster advanced creative and artistic ability in a variety of studio areas. Through practical and theortical mechanisms, students are challenged to achieve their individual goals and objectives as artists within a variety of traditional and non-traditional media. Students investigate critical perspectives, synthesize advanced skills and apply advanced evaluative techniques. Students gain professional and entrepreneurial skills for professional practice and self-employment, necessary to successfully operate within the various professions of fine art.

Begin your career as a baker or pastry chef! Through hands-on training, students will study traditional and contemporary baking methods, the basics of pastry, cake decorating and contemporary dessert plating. Through classroom lectures, students learn baking theory, nutrition, trade calculations, sanitation, food safety and business concepts to support skills used in the daily operation of a bakery. Using global industry trends, graduates are prepared to critically think, innovate, and to professionally apply business management skills for lifelong career success as a baking professional in all sectors of the food service industry or as entrepreneurs.

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.