Diploma in Law Clerk

at Georgian College - Barrie Campus Canada

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 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.

This program provides students with a degree-level education in business management with an applied focus for the automotive industry. Students learn current issues, trends and technologies that prepare them in adopting proactive approaches in identifying and responding to changes in the automotive industry. Instruction, lecture and discussion delivery promotes critical thinking and problem solving skills and classes will often include a guest speaker series with industry representatives in attendance. Labs are a substantial part of the program and the student run Auto Show is the largest lab of its kind in Canada. A strategically sequential co-op structure serves to maximize the link between theory and practice.

This program specializes in creating interior environments in the context of professional interior design standards and practice. The curriculum emphasizes space planning and management, design process, research methodologies, socially responsible design, building systems, technological applications, contract documentation, and interior design presentation. Sustainable practices, entrepreneurship models, and regulatory codes are integrated throughout the curriculum. The curriculum is designed to meet current Council for Interior Design Accreditation's (CIDA) standards of delivery and content. Our program offers a uniquely collaborative learning experience which facilitates a hands-on model incorporating creative development, problem-solving, strategic thinking, and teaming protocols, providing our graduates with exceptional interior design knowledge and skills.

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.

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 acquire a comprehensive foundation in museum and gallery work. They develop capabilities in the main technical areas common to all museums and galleries: conservation and collections management, exhibition design, public programming, and administration. Students advance their existing knowledge through a blend of engaging academic instruction and experiential learning opportunities such as technical practice and an internship.

Students in this program prepare to work alongside architects, designers and project managers. While developing skills in architectural drafting and design as well as an understanding of the building design and construction process, students take courses in computer-aided drafting and project design, building codes, contracts and specifications. Teamwork and project-based learning is emphasized. This program is common with the first four semesters of the Architectural Technology program and graduates may choose to continue into the third year of that program.

Students gain the required skills to install, service, and maintain the environmental systems for residential buildings, including working with a variety of gas appliances, as well as an introduction to refrigeration and air conditioning. Students examine energy efficient and environmentally friendly approaches; and read, utilize, and produce Heating, Refrigeration, and Air Conditioning (HRAC) drawings using industry standard software. Students gain the required skills to obtain the Technical Standards and Safety Authority (TSSA) Gas Technician 2 (G.2) exams in order to become a licensed gas technician.

Discover and engage in the exciting world of tourism at Georgian College. Experience a unique blend of supportive academic instruction and active hands-on learning opportunities designed to provide a solid foundation for entry into the world's fastest growing industry. The demand for new tourism experiences has created many exceptional career possibilities. A practical co-op work term also allows students to gain and sustain valuable industry knowledge and skills that set them apart from other applicants upon graduation. Join this dynamic global industry and explore a world of possibility. Sustain. Engage. Discover. Experience.

Practical Experience:
Co-operative Education is a mandatory component of all Co-op programs at Georgian College; it has been designed as a process by which students integrate their academic education with work experience related to their programs of study. This integration affects much more than simply earning a salary, including the adjustment to the work environment and the development of professionalism. It also reinforces skills and theory learned during academic semesters, develops professional contacts, job knowledge and career path, improves human relations and communication skills, and promotes personal maturity and financial independence.

Students are requested to register, attend and participate in their scheduled co-operative education classes. These classes are scheduled for all first year students and are expected to be completed in order for students to proceed successfully to their first co-op work experiences. To ensure students are eligible to proceed onto any co-op work experience, students should refer to Promotional Status and Eligibility for Co-op as outlined in the College Calendar. Co-op policies and procedures can be located on our website: www.georgiancollege.ca/student-services/co-op-and-career-services/students-tab/

Georgian College follows the Co-operative Education guidelines set out by the Canadian Association for Co-operative Education (CAFCE) and Education at Work Ontario (EWO) by supporting the learning outcomes designed for the program specific graduate profile and curriculum as set out by the Ministry of Training, Colleges and Universities