Diploma in Office Administration - Executive (Co-op)

at Georgian College - Barrie Campus Canada

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 are introduced to the various functional aspects of business in general, and accounting in particular. Graduates are proficient in computer, communication, and mathematical skills and employ advanced management and financial management techniques to support accounting activities, including the maintenance of accounting records and the preparation and presentation of financial statements. In addition to the skills acquired in the two-year program, graduates are able to perform a number of more complex functions using analytical and evaluation skills to support management decision-making and collaborating in the design of an organization''s internal control system.

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. 

An accounting education helps you to understand “the numbers” which is critical to the success of every type of business. If you are a logical thinker and enjoy the challenge of unravelling the mystery of numbers then this program is for you. In this increasingly complex and competitive business environment, accounting skills are very much in demand.

The program provides a foundation in all of the functional business areas and a comprehensive education in specific accounting practices and theory. Through a strong focus on application both in the classroom and through co-op work terms, students develop the skills needed for success in the business world; analytical thinking, problem solving, communication and teamwork. Students graduate ready to enter the workforce and support the accounting activities of any organization.

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.

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 carefully balances theory and practice and parallels the two year Hospitality Management - Hotel and Resort program. The unique benefits of this program are the opportunity over 1000 hours of paid work experience, extensive experiential learning, and a strong student-centred learning environment. This program delivers innovative curriculum and develops employability and strategic management skills within the pillars of the hospitality industry:

• Entrepreneurial thinking,
• Accounting and finance,
• Marketing and sales,
• Food and beverage,
• Accommodations and
• Human resources management.

Additionally, the third year focuses on developing effective professional management and leadership skills to enable students to compete for positions of responsibility in the next generation of the hospitality service industry.

Students are instructed in the use of current Web and Internet technologies to create innovative, interactive products for a variety of users, platforms, and devices. They are taught to plan, design, and develop engaging and intuitive user interfaces. Courses cover the use of current technologies including HTML, CSS, JavaScript, the Document Object Model (DOM), Application Programming Interfaces (APIs), and a variety of popular scripting frameworks. With a focus on user-centred design, students apply human-computer interaction principles, standards-based technologies, and web application best practices to create an accessible, usable, and captivating user experience

Kitchen and bath design is a specialized service within the residential interior decorating and design professions. Graduates of this program will build on previous design education and experience to acquire industry standard skills and expertise applicable to the kitchen and bath industry.

Students assess client needs and focus on function-based design solutions and aesthetic, durability, and environmental considerations. This program covers technical documentation, specification conventions, fabrication methods, infrastructure issues, and relevant business practices.

Marketing professionals drive organizational success for corporations and non-profits by translating customer desires into effective strategies. Students learn to assess market opportunities, segment target markets, and create strategies and tactics that help achieve organizational goals. Students build a solid business foundation and develop skills across the spectrum of marketing activity, from research, through strategy development and planning, sales, digital marketing and social media, and persuasive communication across media platforms. Through the busy student-run agency, students work on a wide range of projects they ultimately pitch to the clients for possible implementation.