Graduate Certificate in Event Management

at Georgian College - Barrie Campus Canada

Environmental Technician students are trained as entry-level practitioners in the use of environmental sampling, monitoring and testing equipment and information technology tools and will be familiar with standard operating procedures for conducting environmental projects. Students are provided with applied knowledge of health, safety and environmental legislative requirements, environmental management systems, and the basic principles of ecosystem-based management for sustainability.

Be career-ready in just 20 months, with four months of paid work experience. Hands-on lab/field experience plus theory. MECP water curriculum included.

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.

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

Students prepare for the role of oral health professional specializing in health promotion, disease prevention, and therapeutic care. Course content includes dental hygiene theory and practice, oral health and biomedical sciences, and the practical skills required for clinical practice. In addition, students learn the principles of professional responsibility and communication, health promotion, advocacy and evidence-based health care. Students apply theory to practice starting in a preclinical setting, gradually building the competence to apply skills in a client-care environment. Under supervision, students are supported while providing ethical dental hygiene care onsite in the oral health clinic and in the community. Students are prepared to work with clients and communities of diverse backgrounds and ages with varying degrees of oral health in a variety of settings.

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.

Students are provided with the knowledge, skills and experience to succeed within the sport industry. The fundamentals of business administration are introduced through courses in accounting, marketing, technology, research, and entrepreneurship. Operations in sport organizations are explored through curriculum in fundraising, sponsorship, program planning, leagues, tournament organizing and scheduling, fitness, outdoor recreation and facilities. In addition to the theoretical components of the program, practical experience is obtained through community leadership opportunities and field placements.

Students are prepared with the knowledge and skills to practice emergency out-of-hospital medical/trauma care and to function as an integral member of the health care team in assisting victims of injury or illness. Graduates of the program will have demonstrated the ability to safely and competently care for a diverse population in emergency and non-emergency situations. They will also be expected to administer medical interventions, including controlled medical acts, and provide compassionate care. The program is comprised of classroom, laboratory, hospital clinical and field placement experience.

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.

This program is designed to assist Internationally Educated Nurses (IENs) to work as part of an inter-professional healthcare team in geriatric and palliative care settings. Students acquire the knowledge and expertise to enhance an individual’s quality of living and dying as part of an end of life process.  To meet the individual needs of the client during this transitional phase of their life, students examine current theories and explore best practices to build skills in assessment, planning, intervention, and evaluation. Through a combination of classroom instruction and lab, students focus on the importance of communication, spirituality, ethics, law and culturally responsive nursing care for an aging or end-of-life population.  Students will have an opportunity to consolidate their classroom learning with one practicum placement in a variety of settings that may include hospital, community, home care or long term care.   

Program Learning Outcomes
The graduate has reliably demonstrated the ability to:

• Identify and apply strategies that promote self-esteem, dignity, and independence of geriatric and palliative clients and family to support health, aging, and/or dying and death;
• Communicate effectively to strengthen interprofessional collaborative practice in the delivery of person and family-centred care;
• Provide holistic and culturally responsive care to geriatric and palliative clients and families to ease the stress of aging and/or dying an death;
• Comply with legislation, regulations and ethical standards in the provision of care for geriatric and palliative clients within the health care context;
• Apply an evidence-based perspective to inform care plans, programs and services for geriatric and palliative clients;
• Develop and use personal/professional strategies and plans for professional growth and to improve job performance in a Canadian health care operations context;
• Evaluate the efficacy of care measures delivered to geriatric and palliative clients to manage their symptoms and ensure comfort.

Interior decorating is the art of creating distinctive interior spaces that respond to functional needs and address aesthetic perceptions. Students focus on the use of space, beautification and furnishing of interiors and the documentation of design concepts resulting in an overall package that conveys a sense of place. Using a variety of formats including lecture, studio and lab, students complete projects to interpret client requirements and create innovative interiors. Students gain professional and entrepreneurial skills for industry and self-employment, as well as real life experience through participation in a field placement in the decorating field.