Certificate of Culinary Skills

at Georgian College - Barrie Campus Canada

This program is designed to prepare students for exciting employment opportunities in the golf sector of the hospitality industry. Theoretical concepts taught in the classroom are blended with practical learning opportunities gained through exposure to various golf facilities in North America. Students are exposed to all aspects of golf operations from turf care and maintenance to the operation of retail outlets and golf event planning. Students also gain professional and entrepreneurial skills for industry and self-employment, as well as real life experience through participation in a work term and extensive field trips to golf courses in Canada and the U.S. 

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.

Georgian''s three-year, Co-op, Business Administration program is as diverse as business itself. Required courses provide the student with the fundamental knowledge and skills for success in business and management. The broad range of choice in the third year provides the opportunity to tailor the diploma to unique career goals, including options in payroll, accounting, computers, advertising, marketing, logistics, human resource, entrepreneurship, international business management, leadership and the completion of external certification requirements.

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

This program is designed to prepare students for a career in mobile application development either as part of a team or an independent entrepreneur. By leveraging the prior software development experience of students, the program is able to focus on the core techniques, concepts, and architectures of mobile applications.

Using an applied project methodology, students will learn how to resolve common mobile programming challenges, while gaining tangible experience in developing mobile applications. Students will also develop effective technical communication skills, as well as gain exposure to vendor standards, guidelines, and best practices.

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.

Students are prepared to assist in a wide variety of entry-level office settings by gaining skills and knowledge to support the management of an organization. By learning three key and interdependent functions: organization, processing information, and communication, students achieve a solid foundation to allow for further educational growth. Students may elect to transition for an additional year into enhanced and specialized learning leading to an Office Administration–Health Services or Office Administration-Executive diploma.

Initially, students in all Office Administration streams enroll in a common first semester. In their second semester, they have course selection options to complement the prescribed general curriculum. Students' interests, skills, and career goals may lead to year 2 of the Office Administration – Health Services or Office Administration-Executive diploma.

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 two-year program will give students a comprehensive education in the design theory and technical and aesthetic skills required by the jewellery and metals industry for entry level positions. The emphasis in Semesters 1 and 2 is on basic information and techniques as related to jewellery. Advanced jewellery techniques will be learned as well as hollowware and flatware in Semester 3 and 4. Note: Graduates of this program are eligible to apply for the post-graduate diploma program of GLDS Goldsmithing and Silversmithing.

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.