Graduate Certificate in Mental Health - Interprofessional Practice

at Georgian College - Barrie Campus Canada

This program is designed to prepare students with the knowledge and skills needed to provide support services to people living at home, in long term care or acute care facilities, and to function as integral members of the health care team. Upon successful completion of this program, students learn to effectively communicate with clients, families and members of the health care team, and to provide safe and competent care for individual clients experiencing physical, cognitive, emotional and behavioural challenges. Personal Support Workers (PSWs) are unregulated health care providers who work under the supervision of a regulated health care professional or in the supported independent living environment under the direction of the client.

This Ontario Association of Certified Engineering Technicians and Technologists (OACETT) accredited program, offers students advanced courses in electrical power systems, robotics, programmable logic controllers, networking, instrumentation and project management. Students gain hands-on experience in associated lab classes using state of the art hardware and test equipment.  These courses, together with experience gained in three coop work terms with industry partners, provide students with a broad technical background and a wide range of employment opportunities in the electrical industry.

If this doesn't sound quite right for you, why not take a look at the Electrical Engineering Technician program? Get into the workforce faster and start building your career in just two years.

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.

Feed your dreams! This one year program trains students to work in professional kitchens regionally, nationally, and internationally. Students learn fundamental food knowledge and develop skills of food preparation and presentation that prepares them for lifelong career success with strong industry connections. Students practice professionalism, culinary and management skills, safety and sanitation, nutrition, product knowledge and identification while applying their skills in a hands on learning environment. This program provides the in school portion of the cook apprenticeship program of the Ministry of Advanced Education and Skills Development.

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.

This program offers the student an introduction to college studies, with emphasis on critical thinking and analytical skills developed while studying courses in the Social Sciences and Humanities. Many students use the General Arts and Science program as a transition to further studies at either the college or university level. Students can also choose to continue from the one-year certificate to the two-year diploma in General Arts and Science.

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 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 gain knowledge and hands-on experience to work in an adjunctive capacity as supportive personnel to qualified Speech-Language Pathologists and/or Audiologists in a variety of treatment settings. Students focus on conducting programming after the Speech-Language Pathologist or the Audiologist has completed the assessment and determined the therapy plan, as well as practicing the variety of other types of duties within this profession.

Based on a thorough understanding of physiological and functional speech/language and hearing disorders, students develop programming skills and learn intervention techniques to evoke and sustain communication behaviours. In addition, students identify the behaviour and environmental factors that can potentially support or erode the efficacy of therapy.

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.