Honours Bachelor of Business Administration (Automotive Management) (Co-op)

at Georgian College - Barrie Campus Canada

As integral members of the legal team, law clerks work independently under the general supervision of a lawyer and assist with numerous tasks associated with the handling of diverse legal matters, including significant client interaction. In this program, students learn to draft legal correspondence and memoranda and prepare various court documents in practice areas such as real estate, corporate, estates, civil litigation and family law, utilizing current legal software to produce documents to professional standards. Students learn legal administration skills, substantive law, ethics and professionalism. Students engage in experiential learning through a field placement that reinforces and expands upon the knowledge and skills acquired in the classroom. 

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.

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.

This program is designed to give students knowledge and hands-on experience in Aviation and Management as well as provide co-operative work experience in the Aviation industry. A variety of aviation courses provide students with a solid understanding of the aviation industry in Canada and around the world. Students are given the opportunity to pass the examination to receive their Restricted Aeronautical Radio Operation License. Management courses are designed to give students an understanding of management practices and procedures in order to be prepared for future promotional opportunities.

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.

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.

Graduates of the program carry out human resources functions within the domestic and international business environments. Graduates are prepared to implement and evaluate plans for staffing, performance management, training, employee and labour relations, health and safety, and benefits and compensation administration functions. They are also able to apply communication, information technology, teamwork, leadership and organizational development strategies to support the human resources activities of an organization. They are able to contribute to a number of more complex functions supporting organizational effectiveness, including applying principles of financial analysis and control, collaborating in the design of an organization''s human resources plan, and in the preparation of an organization''s business plan.

This program is designed to provide training in the theoretical and practical aspects of modern marketing communications. Graduates will be able to perform advertising/communications functions using a variety of media techniques.

Why study Advertising and Marketing Communications at Georgian?
Advertising and marketing communications is the art and business of developing and communicating messages. It effectively reaches individuals with information about products, services and ideas. It's exciting, creative, demanding, rewarding and challenging. Let Georgian give you a head-start on your career in advertising and marketing communications!

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 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.