Graduate Certificate in Project Management

at Georgian College - Barrie Campus Canada

Students train on the theoretical and practical skills required to obtain the Technical Standards and Safety Authority (TSSA) Gas Technician 3 (G.3) and Gas Technician 2 (G.2) certifications. Students study workplace safety, tools, characteristics of natural gas, codes/regulations, basic electricity, technical specifications, customer relations, basic piping systems, and an introduction to gas appliances. Further on, students study advanced piping/tubing systems, electricity, controls, systems, appliances, gas meters, pressure regulators, gas-fired refrigerators, conversion burners, water heaters, forced warm air heating systems, hydronic heating systems, space heating, venting practices, forced air add-on devices, and air handling.

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.

In this program, students are equipped with the knowledge, skills, and professionalism necessary to conduct applied research in sectors such as marketing, tourism, media, government, public affairs, education, health, non-profit and social service agencies. Students are provided with hands-on experience and focus on the entire research process. Students formulate research questions, develop research designs, collect information from primary and secondary sources, perform data analysis, interpret results, communicate findings, and develop strategic recommendations. Additional features of the program include an emphasis on traditional and emerging qualitative and quantitative methodologies, the use of technology, effective communication processes, and adherence to professional and ethical standards.

Learn the dynamics of the industry with experiences that go far beyond the classroom. Paid co-op work term. Travel, study and work abroad.

Discover the dynamic world of tourism. Students experience supportive academic instruction while engaging in active, experiential learning that incorporates current developments such as social media and sustainability in the tourism industry. A practical, paid co-op work term allows students to develop valuable knowledge and skills that will set them apart in a world of exceptional career opportunities. Join this growing, global industry and explore a world of possibilities. Sustain. Engage. Discover. Experience.

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

Flight Attendants are ambassadors of the passenger experience in the Airline industry. In this program, students focus on the knowledge, skills and behaviours required to provide exceptional passenger service and deal effectively with the travelling public. Through theory and hands on experience, students gain knowledge of the various duties and responsibilities of a flight attendant and how to provide quality service and leadership. Emphasis is placed on passenger safety and use of emergency equipment through simulated experiences.

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.

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.

Learn to code using in-demand programming languages. Strong focus on analysis and business integration. Complete a significant client project.

In this program, students focus on computer programming, web development and leveraging data to help organizations make meaningful business decisions. Throughout the program, students learn how to write code using a variety of languages such as Arduino, ASP.NET, C#, C++, Java, JavaScript, PHP, SQL and Swift. Students gain experience developing software for diverse platforms including embedded systems, desktop, mobile, and mainframe systems. In addition, students are exposed to advanced concepts including systems analysis, Business Intelligence (BI), application security, data structures, and game and simulation programming. With a strong emphasis on business and entrepreneurial values, students gain experience in problem solving, troubleshooting and systems building through a series of applied assignments, projects, and co-op work terms.