Diploma in Social Service Worker (Accelerated)

at George Brown College - St. James Campus Canada

The food sector is always changing, particularly when it comes to hospitality and culinary arts. This constant change has reinforced the need for a more holistic approach to culinary education – one that allows students to examine the food system while mastering a variety of culinary techniques.

The Honours Bachelor of Food Studies program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in this rapidly changing field. It offers extensive career pathways for foodservice professionals, while providing the food sector with leaders who can thrive in both for-profit and non-profit organizations.

Graduates will be positioned to succeed in a wide range of food-related occupations including roles in culinary, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, public policy and research. There are growing opportunities for careers informed by both culinary experience and versatile critical thinking.

Toronto provides a unique setting for this program because of its wealth of multicultural and Indigenous food traditions. In the classroom and beyond, students will be introduced to the vibrant world of food in a culturally diverse and inclusive environment. Students will participate in a paid co-op placement focused on the application of culinary and food animation skills. In addition, throughout the program, selected courses will include community-engaged learning opportunities. 

Program Learning Outcomes
Upon successful completion of this course, students will be able to:

• Articulate the interconnected structures and functions of food systems at the local, national and international levels.
• Analyze social, cultural, political and environmental influences on current and emerging food-related theory, policy and practice.
• Recommend informed responses to both practical and scholarly issues and challenges using insights from food systems theory and the study of global cuisine.
• Acquire foundational culinary skill proficiency and operational knowledge appropriate to entry into the culinary industry.
• Integrate a healthy, equitable, and sustainable food systems perspective into culinary theory and practice.
• Construct coherent arguments to address debates within the broad field of food studies.
• Appraise research methodologies used across disciplines related to food studies.
• Communicate effectively in a variety of formats appropriate to academic, government, non-profit, business and media environments.
• Articulate how uncertainty, ambiguity and limits to knowledge influence perception and interpretation of debates in food studies and consider issues from multiple perspectives.
• Demonstrate curiosity, initiative, integrity, collaboration, and social responsibility in personal and professional settings related to food.

The Theatre Arts – Performance program at George Brown's School of Media and Performing Arts offers you vigorously concentrated, career-oriented training in the fundamental skills, practicalities, traditions and professionalism needed to work as a professional actor in theatre, television and film.

The conservatory, hands-on training is an integrated curriculum in which almost all subjects are related directly to the acting profession. Five skill courses form the core of our classical approach to training the actor: voice, speech, movement, music and dance. The acting curriculum features improvisation, contact improvisation, storytelling, poetry, text analysis, contemporary and classical scene studies, neutral mask, character mask, clowning, commedia dell’arte, television and film technique, and audition preparation. Further classes include: stage combat, dialectology, theatre history, the business of acting, and the Alexander Technique.

Besides great partnerships with Soulpepper Theatre Company, Tarragon Theatre and Theatre by the Bay, George Brown has run a successful mentorship program for a number of years. In the final year, students will be paired with a successful theatre practitioner. This partnership starts in the students’ final semester and continues for roughly a yearlong period. Mentors will meet with the student at a minimum three times as the student graduates and begins to transition out into the field. This program has been not only a success for the students but mentors have also expressed how great the experience has been and how rewarding it is to be there for the students as they graduate.

Program Learning Outcome

• The graduate has reliably demonstrated the ability to:
  • Perform in a variety of theatrical contexts by applying acting, movement, and voice techniques as required.
  • Develop and present strategies for personal, career and professional development within the performing arts industry.
  • Apply and analyze theatre traditions and current trends from a variety of historical and cultural contexts to enhance personal creativity and theatrical performance.
  • Investigate and articulate personal reasons for pursuing creative work in the theatre.
  • Complete all work in compliance with industry standards and policies and professional ethics.
  • Use entrepreneurial and project planning skills to develop production and administrative aspects of professional theatre.
  • Perform vocal material – solo and choral – and execute staging and choreography as required by a theatrical performance.
  • Create and devise original works of theatre individually and collectively to perform in front of an audience.

Whether recording audio in-studio or in the field, as a Sound Design & Production student, you will learn to master technical skills and refine your artistic style.

Without a sound designer to create the perfect soundscape, the film, television and game industries are incomplete. Applying the technical and conceptual aspects of sound, you will become audio storytellers working alongside visual production artists to re-create the real world in a digital context.

You will learn how to create sound from scratch through capturing real-environment sounds as well as Foley creation. At George Brown's studio production facilities, you will learn mixing, video game audio, dialogue editing and ADR, sound design and recording to re-create audio landscapes.

Program Learning Outcomes
The graduate demonstrates the ability to:

• Create sound files for live action dramatic short films, animated short films, video games and interactive media
• Produce a score recording session and arrange a provided composition to fit a given visual sequence.
• Collaborate with key principals and production personnel in the creation of complementary sound design for a storytelling environment.
• Design sound for the appropriate medium and genres considering the cultural and social significance of those designs.
• Plan audio design and production projects that reflect scope and vision for pre-production, production and postproduction.
• Apply entrepreneurial strategies relevant within the field of sound design to develop a viable business plan for freelance sound design professionals.
• Assess existing and emerging market trends in sound design products and services for production project purposes.
• Adhere to legal principles, government legislation and regulations, copyright and contract requirements and professional and industry codes of conduct.

The Deafblind & Intervenor Studies program is a one-year certificate that will prepare you to work with individuals who have a combined vision and hearing loss. Significant components of this program are delivered online. This program is open to both Deaf and non-Deaf students.

Preparing students to be the eyes and ears for people who are Deafblind
Do you have a passion for helping others? Want to work in a dynamic and evolving sector? Are you creative and a good communicator? If you want to make a difference, consider becoming an intervenor and work with people who are Deafblind.

This one-year Ontario college certificate will prepare you to work with individuals who have a combined vision and hearing loss. You will learn various communication methods to support individuals with deafblindness in accessing information and interacting more fully with their environment.

Most courses are delivered online with some in-person content (semester 1 is delivered fully online; the first seven week of semester 2 are taught in-person and the second seven weeks are taught online).

What you will learn

• How to work with Deafblind children and adults – many of whom are often medically fragile.
• American Sign Language (ASL) – a visual language that is adapted to accommodate for the vision loss of those with this dual sensory loss.
• Professionalism, values and ethics, health and aging.
• How to interact with members of the Deafblind community both virtually and in-person. For those attending from outside of the Greater Toronto Area (GTA), interactive sessions will be arranged in your community.
• You will get hands-on experience through field practice. This may be completed across Canada in your community through George Brown College partnerships.

In today’s rapidly changing business world, organizations are realizing that their greatest asset is their employees and that effective people management is a key factor in their overall success. The Business Administration – Human Resources program will provide you with a practical approach to human resources management, preparing you for a variety of careers within this exciting and growing field.

This learning experience will enable you to:

• Design human resources policies and programs that adhere to employment legislation
• Attract, retain and develop a productive workforce
• Manage employee diversity
• Ensure health and safety at the workplace
• Advise on employee/labour relations

Our program enables you to work towards obtaining the professional designations offered through the Human Resources Professional Association of Ontario (HRPA). For information about obtaining professional designations in HR, please contact the Human Resources Professional Association of Ontario.

PROGRAM STANDARDS AND LEARNING OUTCOMES
The graduate has reliably demonstrated the ability to:

• Contribute to the planning and implementation of employee recruitment, selection, and retention strategies.
• Administer and facilitate the performance management program.
• Coordinate and support the development, implementation, and evaluation of employee orientation, training, and development programs.
• Implement and support effective employee and labour relations strategies in both non-­union and union environments.
• Administer and communicate the organization’s total compensation plan.
• Collaborate with others in the implementation and monitoring of organizational health and safety policies and practices.
• Contribute to the identification of information needs and apply current and emerging information technologies to support the human resources function.
• Contribute to organizational development strategies aimed at promoting organizational effectiveness.
• Present and evaluate communication messages and processes related to the human resources function of the organization.
• Develop, implement, and evaluate personal professional development plans to achieve ongoing competence in human resources professional practice.
• Identify and communicate the human resources component of the organization’s business plan.
• Contribute to the collection, analysis, and utilization of human resources data.

The Concept Art for Entertainment program will train students to meet industry demand for concept artists and fine artists with a focus in entertainment fields. Strategically designed to provide specialized skills for graduates of Game - Art, Interaction Design and Graphic Design, the intensive curriculum emphasizes the development of artistic and direction techniques relevant to the industry, namely concept art production and visual conceptualization, in real-world scenarios.

Students will become proficient with production processes, defining art styles and drawing techniques by interpreting stories, character profiles and design documentation. Throughout their time in the program, students will assemble a personal portfolio, while designing and directing the art production for games and film. This experience will provide graduates with the necessary professional practices to enter the workforce or become entrepreneurs.

Program Learning Outcomes

• The graduate has reliably demonstrated the ability to:
  • Propose artistic solutions to abstract design challenges according to project requirements and constraints.
  • Produce conceptualized art in a format that meets the needs of identified audiences and clients.
  • Select appropriate tools and software for the creation of conceptualized artwork.
  • Produce a portfolio showcasing a combination of diverse artistic styles that reflect conceptualized art standards.
  • Plan and create conceptualized artwork for digital media.
  • Apply effective entrepreneurial and business practices and project management skills to the profession of independent and/or company conceptual artist.
  • Contribute to and lead multi-disciplinary project teams to complete complex projects.
  • Select appropriate marketable concept art for public release.

This program was developed to enable integrated learning involving you, the college and our industry partners. It was created to meet the immediate industry need for highly skilled Culinary Management graduates with real-world kitchen experience and chef training.

In this program, you will work toward a Culinary Management diploma in four consecutive semesters. While this program is designed to deliver the same learning outcomes as Culinary Management (H100), you will also benefit from semesters 3 and 4, which are integrated directly with industry.

In the first semester, you will learn the fundamental culinary skills and theories required to work in a modern kitchen, as well as essential industry employability skills such as communications and mathematics for hospitality. In the second semester, you will develop more advanced culinary skills and broaden your food, wine, and culinary culture knowledge as you prepare to enter your field placements.

In the third semester, you will experience the culinary industry first-hand during your residency at our state-of-the-art learning facilities, The Chefs’ House and The Café, where you will work alongside emerging top talent while serving a public of discerning urban diners. This experience is concurrent with in-class and online theory-based Chef School courses to support your learning and development.

In the fourth semester, you will complete your studies with an integrated 14-week industry residency at one of our leading culinary and hospitality industry partners, concurrent with online theory-based courses. The online asynchronous learning forum affords the opportunity for either local or international placements.

This integrated program is ideal for self-motivated individuals who want to increase their culinary industry employability prospects upon graduation.

Pre-Programs:
Pre-programs are post-secondary certificate programs that offer students the opportunity to take courses for career exploration or to qualify for further study. With small class sizes, dedicated teachers and built-in advising and supports, the pre-programs help students strengthen their academic skills and prepare for further course work.

Successful completion of the Hospitality Services (Pre-Hospitality) program prepares students academically for entry into the following Centre for Hospitality and Culinary Arts programs:

• H100: Culinary Management
• H134: Culinary Skills
• H113: Baking and Pastry Arts Management
• H119: Culinary Management – Nutrition
• H130: Tourism and Hospitality Management
• H131: Special Event Management
• H133: Hospitality – Hotel Operations Management

This unique program has a foundation of Hospitality, Food & Beverage and Culinary Arts courses that are taught by faculty in the Centre for Hospitality & Culinary Arts. Other important courses include Applied Math and Communications. The program is closely linked to operators of hotels, restaurants and catering companies in Toronto, and includes an industry externship for qualified students.

The program is closely linked to operators of hotels, restaurants and catering companies in Toronto, and includes an industry externship for qualified students.

Academic advisory services, career preparation, student support and success strategies are interwoven throughout the courses.

Note: Successful completion of this program is not a guarantee of admission to any other program, nor is it a requirement of any other program.

PROGRAM STANDARDS AND LEARNING OUTCOMES

• The graduate has reliably demonstrated the ability to:
  • Provide hospitality service in a professional manner in order to increase customer satisfaction.
  • Identify and describe the various sectors of the Canadian tourism industry.
  • Use basic mathematic and monetary calculations to assist with the daily functions of a hospitality operation.
  • Assist in the marketing and sales of small and medium sized hospitality operation.
  • Identify and comply with health and safety regulations, legislation, and procedures related to the hospitality industry.
  • Plan and implement personal and professional development strategies related to the hospitality industry.
  • Use current technologies, systems, and computer applications to support daily functions of a hospitality operation.
  • Perform as an entry-level accommodation operations team member in both front and back of the house positions.
  • Perform as an entry-level food and beverage team member in both front and back of the house positions.

The Honours Bachelor of Commerce (Culinary Management) meets industry demand by preparing students with the depth and breadth of knowledge commensurate with an honours level, undergraduate commerce degree specializing in culinary management. Combining commerce, culinary, food studies, and externship experiences, this degree program prepares graduates for kitchen, operations management, food development, or entrepreneur positions. Through our culinary management courses, students will gain an understanding of eight key areas:

• Culinary Proficiency
• Culinary Theory
• Accounting and Finance
• Marketing and Communications
• Human Resources and Risk Management
• Specialized Business
• Research
• General Knowledge (Liberal Studies)

Your Field Education Options
Take part in a unique and robust externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can in turn be added to your resumé.

In addition to more formal on-the-job work experience, George Brown College strives to provide learning opportunities with real-world challenges and customers.

Program Learning Outcomes
The graduate must maintain good standing with a minimum 2.3 program GPA (67% or above). Graduates will have reliably demonstrated the ability to:

• Distinguish among and apply current practices from industry and scholarship relating to accounting, marketing, customer service, human resources, supply chain management, health and safety, costing and pricing, hospitality, and risk management.
• Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
• Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
• Collaborate effectively as part of a diverse culinary management team in order to develop strategies to realize organizational objectives in a variety of food service environments.
• Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
• Plan and execute fundamental contemporary cooking techniques that reflect an advanced knowledge of food theory and practice, nutrition and professional systems used in the culinary industry.
• Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
• Develop a new food product, business and/or event, in order to facilitate market realization.
• Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
• Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
• Examine personal strengths, weaknesses, and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
• Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
• Use qualitative and/or quantitative information to develop cogent arguments, make sound judgments and apply concepts, principles and techniques that inform or enhance diverse types of culinary operations.

Community Worker (Fast-Track) is a dynamic social justice program grounded in the principles of and respect for human rights and anti-oppression practice. Students are prepared to work with largely urban-centred, diverse communities across a range of issues (i.e. poverty, housing, food-justice, immigration and settlement, etc.) in ways that are responsive to their multiple and changing needs.

If you are passionate about human rights and social justice, committed to working with diverse communities, bring a mature and professional approach to your education and field work, and are prepared to take on a course load of 20+ hours per week, this program is for you.

What can you expect from the Community Worker (Fast-Track) program?

• The three-semester Community Worker (Fast-Track) program combines classroom instruction with supervised field placements. Theory, analysis and practice are presented through a variety of innovative instructional tools developed from popular education and learner-centred approaches to teaching and learning.
• Highly participatory classes of dialogue, debate, activities, interactive lectures, guest speakers and panels, and group work provide students with a program of study that is current, exciting and critically engaging.

What key skills will you learn?
Throughout the program, students will have the opportunity to develop a variety of important and high-demand skills, including:

• Anti-oppressive and intercultural practice in working with diverse populations (including youth, immigrant communities, Indigenous populations)
• Critical analysis, research and writing
• Group facilitation and leadership
• Individual and group counselling
• Conflict mediation and restorative justice
• Community organizing, activism and advocacy
• Community development, project design and proposal writing
• Policy analysis and rights-based advocacy

Features of the Community Worker program include:

• Strong ties with over 350 agencies across the Greater Toronto Area (GTA).
• Founder and lead organizer of the annual Tommy Douglas Institute that brings communities, students, educators and activists together to explore higher education and social justice in the 21st century.
• The full-time Community Worker (C101) program has been graduating community workers for more than 40 years.

Program courses are organized into four core areas:

• Community work theory and practice
• Social and political analysis
• Group skills and counselling
• Field placement and seminar

Not only will you develop relationships with our community partners through field placements, you will also meet with sector professionals in your classrooms at networking events, guest panels and program electives taught by agencies and practitioners currently working in the field (i.e. Community Legal Issues, Urban Aboriginal Peoples’ Perspectives in Community Development, Housing and Homelessness).

Who are the Community Worker (Fast-Track) faculty?
The experienced educators that make up our faculty bring their passion for education and change to create a highly engaging and dynamic learning environment. Coming from backgrounds in local, national and global activism, they remain active on social issues and maintain close ties to communities, activists and organizations.

What kind of students enrol in the Community Worker (Fast-Track) program?
Graduates from other degrees and diploma programs interested in learning more about social justice and community development enrol in this program. Our students are a diverse group of students with broad social and community experiences.

Program Learning Outcomes

• The graduate has reliably demonstrated the ability to:
  • Establish constructive relationships with individuals concerned with community work.
  • Describe their personal values and motivation as a community worker.
  • Serve in a variety of grassroots community organizations especially in the areas of co-operatives, seniors and community legal services.
  • Be comfortable in community work roles ranging from direct service to classical advocacy and organizing.
  • Understand and articulate the special needs of multicultural groups.
  • Analyze social inequalities and demonstrate creativity in the organization of new services and institutions to meet community needs.
  • Work with groups to identify their own needs.
  • Access existing services and community resources.