Post-Degree Diploma in Business Management (Formerly Canadian Business Management)

at Vancouver Community College - Downtown Campus Canada

Get a comprehensive understanding of business practices in the hospitality industry. Learn to manage guest services for hotels, cruise ships, convention centres, and fine dining establishments.

What you will learn

• Top hospitality business and management practices
• Planning, design, and implementation of hospitality initiatives
• Business and community impact evaluation
• Financial and operations management
• Research and statistical analysis
• E-business and social media marketing
• Current events and change management
• Effective communication in the local, national, and global hospitality market
• Formal and informal meeting procedures
• Labour relations, ethics, and hospitality-related law
• Cultural diversity in British Columbia and Canada
• Community leadership and issue resolution
• Entrepreneurship

What to expect

• Lectures, seminars, and group discussions
• Oral presentations
• Reflective writing
• Research papers and case studies
• Individual and group projects
• Computer simulations
• Quizzes
• Homework
• Final exams

Get top professional training in hairstyling and esthetics while practicing business management and serving real clients in VCC’s state-of-the-art salon and spa.

What you will learn
Graduates of this program will be able to:

• Perform all duties of a hairstylist in accordance with industry health and safety standards related to hygiene, sanitation and disinfection practices.
• Use and maintain tools and equipment according to industry standards.
• Demonstrate professional behavior and communication skills with clients and co-workers.
• Identify the structure and functions of the skin and the hair and recognize possible disease and disorders
• Perform shampooing, conditioning and scalp massaging services using the correct manipulations and professional haircare products.
• Demonstrate elevated and non-elevated haircuts using a variety of tools and techniques.
• Perform wet and dry hair styling using a variety of styling techniques, products and tools.
• Apply the fundamentals of preparing and applying professional colour and lightening products using specific applications and techniques.
• Demonstrate permanent wave procedures using a variety of tools and techniques.
• Describe the types and purposes of hair extensions, wigs and hairpieces.
• Apply fundamental business management knowledge and skills needed to operate a hair salon.

Upon successful completion of the Esthetics Certificate students will be able to:

• Practice skin and body therapies in accordance with safety, hygiene, and sanitation standards and regulations.
• Describe human anatomy, physiology and chemical composition specific to concerns relating to nail, skin, body, and hair removal treatments.
• Perform spa treatments based on client consultation, skin analysis and nutritional needs.
• Apply the principles of colour and design to lash, brow and specialized makeup techniques.
• Perform in an ethical and professional manner conducive to spa environments.
• Apply retail business administration practices and marketing techniques for operating a spa.

What to expect

• The Hairstylist Certificate program is designed to meet the training needs of the Industry and the required training objectives established by the Industry Training Authority (ITA). The Hairstylist program provides a wide range of student learning opportunities in the classroom, salon and workplace settings. Students will gain hands-on practical experience working with clients in the VCC Salon and Spa. Industry work experience provides students with additional opportunities to apply their knowledge and technical skills in a workplace setting. Classroom instruction is designed for students to develop theoretical knowledge and practical skills which will be applied for success in the VCC Salon and Spa.
• Active student learning and participation is emphasized throughout the program to promote the development of knowledge, technical skills and professional behaviour required for success in the industry. Lectures, demonstrations, group work, peer assessment, reflective journaling, and project based learning strategies are used throughout the program to promote student leaning.
• Practical training is conducted in a fully equipped spa where treatments are offered as to the public, providing authentic industry experience preceded by the necessary theory.
• Related theoretical content is delivered through lectures, demonstrations and various teaching aids in the classroom and is continuously integrated into the practical work.
• Strategies include:
• Guest speakers such as product experts and spa owners
• Field trips such as trade shows, supply houses and skills competitions
• Case studies such as industry trends and skin analysis
• Participation is integral to the development of practical skills in this program; therefore, students assume the role of client, therapist and spa coordinator.
• Work practicum offers students spa industry work experience, opportunities to practice knowledge and skills learned at the college and potential for employment.

Get hands-on experience in the design and fabrication of jewellery through drawing, art history, gemmology, and business management.

What you will learn

• Jewellery fabrication (piercing, soldering, doming, texturing, finishing, riveting)
• Traditional goldsmithing techniques
• Lost wax casting
• Stone setting
• Metal forging
• Jewellery repair
• Machinery, tools, safety
• Metallurgy and alloys
• Lapidary techniques (cutting, polishing)
• Enamelling
• Gemstone identification and testing
• Gemstone cuts, care, and cleaning
• Gemstone marketing, buying, and pricing
• Diamond identification and grading
• International diamond market
• Visual awareness
• Conceptual design
• Illustration and visual representation
• Technical drawing
• Perspective drawing
• 3D design software
• History of art, ornament, and costume
• Art in contemporary society
• Individuality and artistic expression
• Meanings of jewellery
• Business management and entrepreneurship
• Jewellery-related laws and regulations
• Promotion, advertising, ethics
• Production methods and time management

What to expect

• Two years of full-time study
• 70 per cent of time dedicated to hands-on, technical training
• Industry-experienced instructors
• Cohort-style classes with personalized learning
• Technical assignments
• Creative projects
• Critiques
• Lectures
• Technical assignments
• Exams
• Demonstrations
• Group projects
• Research projects
• Guest presentations
• Public showcases and exhibitions
• Field trips
• Fully equipped workshops
• Use of hand tools and torches
• Networking with industry professionals
• Award and scholarship opportunities
• Opportunity to transfer to jewellery degree programs at AUA (Calgary), or NSCAD University (Halifax)
• Opportunity to transfer to second-year Gemmology certificate and degree programs at Birmingham University, UK

Students who graduate from the program will be able to: 

• Design, implement, maintain, and monitor a networked virtual environment using Windows and Linux operating systems
• Implement IT system security 
• Operate and maintain IT system performance and security
• Identify vulnerabilities of a computer network infrastructure
• Investigate cyber events and digital evidence and engage in computer forensic investigation
• Collect and evaluate cybersecurity information for operations planning
• Conduct tests and perform security and quality controls
• Assess physical and technical security risks/threats to data, software and hardware
• Develop policies, procedures and back up plans to minimize the effects of security breaches

Advance your Computer Aided Drafting (CAD) and Building Information Modelling (BIM) skills for work in engineering firms, architecture firms, development companies, government, or private industry.

What you will learn
To obtain the CAD and BIM Technician diploma, students must complete Terms 2 and 3 (8 months) of a drafting specialty other than their original certificate. For program information, see:

• Architectural Technician Certificate
• Civil/Structural Technician Certificate
• Mechanical Engineering
• Steel Detailing Technician Certificate

CAD and BIM Technician diploma students also learn:

• Advanced methods in technical drafting software: AutoCAD, Autodesk Revit Structure, Autodesk Civil 3D, Autodesk Navisworks, and Tekla Structures
• Integrated Design Process (IDP)
• Waste reduction and efficiency
• Design team workflow and operations
• Design team collaboration and communication
• Integration of CAD models
• Communication and collaboration
• Personal reflection and critical thinking
• Portfolio development

The Accounting Diploma provides students with a solid foundation in business management in the first year of the program and an opportunity for more advanced, specialized study of accounting in the second year.

Learn professional techniques for artisanal bread and fine pastry production from Canada’s top bakers in a fully equipped industrial kitchen.

What you will learn

• Health, sanitation, and safety
• Use of bakery equipment including scales, mixers, proofers, and ovens
• Knife skills
• Theoretical baking principles and processes
• Ingredients and methodology
• Biscuits and muffins
• Pie dough and straight dough
• Aeration and emulsification
• Cookies, pies, tarts
• Croissant, Danish, and puff dough lamination
• Cakes, cookies, sponges
• Buttercreams, glazes, ganaches
• Dessert plating and presentation
• Composition, use of colours and textures
• Pastries, slices, and squares
• Quickbreads and loaf cakes
• Deep-fat frying
• Yeast doughnuts, cake doughnuts, French crullers
• Fermentation, leavening, gluten development
• Wild yeast, sourdough starters, biga, poolish
• Hearth baking
• Grains and flours
• Shaping and molding
• Mixing and portioning
• Gluten-free baking and ingredients
• Meat and vegetable pies
• Sausage rolls, Cornish pasties, calzones
• Asian buns and tarts
• Pita breads and flatbreads
• Sandwiches
• Consistency and accuracy
• Environmental conditions
• Daily production planning
• Standard math functions
• Retail bakeshop management
• Professional etiquette and personal hygiene
• Troubleshooting and problem solving
• Ingredient and equipment suppliers
• Merchandising, inventory, and cost control
• Waste management
• Catering
• Effective communication

What to expect

• Eleven months of full-time study over four terms:    
  • Introduction to Baking
  • Applied Baking
  • Artisan Baking
  • Capstone
• Classes Monday to Friday 7 a.m. - 12:30 p.m. (subject to change)
• Purchase of textbooks and baking tools (available at the VCC Bookstore)
• Purchase of closed-top, non-slip footwear
• A fully operational kitchen and bakeshop environment
• Direct instruction
• Interactive instruction
• Demonstrations
• Problem-solving
• Cooperative learning
• Active participation
• Self-directed learning
• Three weeks of industry work experience
• Capstone project
• Opportunity to take exams for ITA Level 1 certification

Advance your Computer Aided Drafting (CAD) and Building Information Modelling (BIM) skills for work in engineering firms, architecture firms, development companies, government, or private industry.

What you will learn
To obtain the CAD and BIM Technician diploma, students must complete Terms 2 and 3 (8 months) of a drafting specialty other than their original certificate. For program information, see:

• Architectural Technician Certificate
• Civil/Structural Technician Certificate
• Mechanical Engineering
• Steel Detailing Technician Certificate

CAD and BIM Technician diploma students also learn:

• Advanced methods in technical drafting software: AutoCAD, Autodesk Revit Structure, Autodesk Civil 3D, Autodesk Navisworks, and Tekla Structures
• Integrated Design Process (IDP)
• Waste reduction and efficiency
• Design team workflow and operations
• Design team collaboration and communication
• Integration of CAD models
• Communication and collaboration
• Personal reflection and critical thinking
• Portfolio development

This program provides an accelerated pathway to prepare students for future leadership roles in the global hospitality and tourism industry, one of the most dynamic and fastest growing industries worldwide. Through education and application in the areas of industry-specific operations, administration, leadership, and interpersonal and technical competencies, students will earn an academic credential that will set them apart in competitive domestic and international markets. Students will participate in an 8-week workplace practicum to develop their skills using a realworld, hands-on approach while building their professional portfolio and network. This program has been created in collaboration with industry experts to ensure relevancy and addresses the current and evolving business environment influencing industry decisions on a local and global level

Develop professional skills for artisanal bread and pastry production including foundational baking, gluten-free, savoury, and international products.

What you will learn

• Health, sanitation, and safety
• Use of bakery equipment including scales, mixers, proofers, and ovens
• Knife skills
• Theoretical baking principles and processes
• Ingredients and methodology
• Biscuits and muffins
• Pie dough and straight dough
• Aeration and emulsification
• Cookies, pies, tarts
• Croissant, Danish, and puff dough lamination
• Cakes, cookies, sponges
• Buttercreams, glazes, ganaches
• Dessert plating and presentation
• Composition, use of colours and textures
• Pastries, slices, and squares
• Quickbreads and loaf cakes
• Deep-fat frying
• Yeast doughnuts, cake doughnuts, French crullers
• Fermentation, leavening, gluten development
• Wild yeast, sourdough starters, biga, poolish
• Hearth baking
• Grains and flours
• Shaping and molding
• Mixing and portioning
• Gluten-free baking and ingredients
• Meat and vegetable pies
• Sausage rolls, Cornish pasties, calzones
• Asian buns and tarts
• Pita breads and flatbreads
• Sandwiches
• Consistency and accuracy
• Environmental conditions
• Daily production planning
• Standard math functions
• Retail bakeshop management
• Professional etiquette and personal hygiene
• Troubleshooting and problem solving
• Ingredient and equipment suppliers
• Merchandising, inventory, and cost control
• Waste management
• Catering
• Effective communication

What to expect

• Eleven months of full-time study over four terms:    
• Introduction to Baking
  • Applied Baking
  • Artisan Baking
  • Capstone
• Classes Monday to Friday 7 a.m. - 12:30 p.m. (subject to change)
• Purchase of textbooks and baking tools (available at the VCC Bookstore)
• Purchase of closed-top, non-slip footwear
• A fully operational kitchen and bakeshop environment
• Direct instruction
• Interactive instruction
• Demonstrations
• Problem-solving
• Cooperative learning
• Active participation
• Self-directed learning
• Three weeks of industry work experience
• Capstone project
• Opportunity to take exams for ITA Level 1 certification