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The line between personal and professional use of social media and the impact it has on both spheres is rarely clear. Learners develop an understanding of best practices for employee behaviour using social media and explore the common social media roles within an organization. Through the exploration of topics surrounding online behaviour and responsibility, learners develop personal branding...

The Special Education Part 1 (AQ) course focuses on the holistic understanding of theory and practice in the context of Special Education in Ontario. This course introduces curriculum and Ministry documents that support diverse, equitable and inclusive learning environments through exploration of the principles of universal design and differentiated instructional strategies to inform program...

This course will further develop the student's image correction and restoration skills using Adobe Photoshop. The student will be able to restore black and white images using Adobe Photoshop tools and gain skills on image correction by using blurring, adjustment layer, layer masks and liquifying techniques. The student will produce content for various media.

This "Schedule F" Additional Qualifications course in Baking will use a holistic professional learning format that emphasizes candidate exploration of concepts, developing a repertoire of examples and resources to apply directly in the technology classroom for Baking. Candidates will engage in meaningful experiential learning activities in a Baking lab setting, combined with tasks that strengthen...

Gain a practical, how-to overview of the entire training function in this 4 day program. Through modeling of the best practices and latest techniques in training delivery, discover the 4Ps of training: Purpose & Assessment, Planning & Preparation, Presentation & Facilitation, and Performance & Evaluation. New trainers will gain a strong foundation in critical training skills and seasoned trainers...

Bread is one of the most basic of foods staples. In this course the student will gain a working knowledge in the production of various traditional yeast doughs and bread products. By the end of the course the student will have created a variety of rustic loaves, sourdough breads, rolls and crackers. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non...

This course covers practical applications of operations in both the manufacturing and services environments with an emphasis on operational strategy, decision making and customer satisfaction. Topics will include competitiveness, strategy, processes, ethics, sustainability and the ability to analyze key issues and problems within operations management.

This course focuses on an enterprise approach to commercial risk management, including a discussion of global risk management standards and guidelines. Students will explore risk beyond the traditional hazard risk to include financial and strategic risks. Risk identification and analysis tools and techniques will be discussed in detail.

The major responsibilities of operations managers are examined across five key sectors: manufacturing, construction, health care, retail, and service industries. Students will develop workplace specific skills in production planning and scheduling; resource planning; supply chain management; materials management; marketing and sales; purchasing; project management and inventory management and...

This course introduces students to the field of Supply Management. Emphasis will be placed on the impact that purchasing and supply chain management can have on the competitive success and profitability of organizations. This course will focus on identifying and applying specific tools and techniques that are often used in the procurement process. The following concepts and tools will be...