New and Renewed Subjects
Below, we have compiled
a list of subjects that we have recently finished
developing, or have recently been updated for the Fall of 2010.
To view the subject outline,
click the "Subject Outline" link under the subject
heading below. To register on-line for one of these
subjects, click the "Register!" link, also located
under the subject heading.
| ECP700 |
Principles of Conference and Meeting Planning |
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| This introductory subjects will acquaint students with the fundamental theory, principles and practices involved in meeting/conference planning. It provides an overview of the key functional responsibilities, as well as some of the highlights and pitfalls. |
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| ECP700CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| ECP701 |
Planning and Operations |
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| the goal of this subject is to raise the meeting planner's responsibilities to a professional and managerial level. Emphasis will include operational analysis and control, with an in-depth look at topics such as contracts, budgets, food and beverage, transportation, accommodation and insurance. |
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| ECP701CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| ECP702 |
Trade Show Management for Conferences |
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| This subject provides an in-depth look at the role and responsibilities of a meeting planner as related to trade show management. It will acquaint students with the management principles and practices involved in organizing, promoting and selling a trade show. |
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| ECP702CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| ECP703 |
Responsible Practices for Green Meeting Management |
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| This subject outlines environmental considerations through all phases of the meeting planning cycle in order to minimize the negative impact on the environment. |
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| ECP703CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| ECP704 |
Event Planning and Protocol |
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| This subject provides students with a practical foundation in planning an event. Key issues involved in protocol when planning hospitality events will also be a focus. |
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| ECP704CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| ECP705 |
Event Management Strategies |
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| This subject enables students to gain understanding and skill in the processes involved in overall management for festivals and events. Critical path, time lines and program administration are explored. |
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| ECP705CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| ECP706 |
Hospitality Marketing |
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| Students learn to translate ever-changing guest needs into market opportunities by planning, analyzing, researching, settling objectives and using a variety of interrelated marketing strategies as they apply to the hospitality industry. |
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| ECP706CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
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| This case-study subject provides students with the opportunity to demonstrate and apply all the theoretical concepts learned in the previous subjects. Working in teams, students undertake the basic management functions of planning, organizing, controlling and evaluating as they relate to the event. |
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| ECP707CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| FIS405 |
Financial Analysis |
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| This subject provides an overview of Financial Management and covers financial statement analysis, valuation of cash flows, risk and return as well as an introduction to capital budgeting. |
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| FIS405CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 318.00 |
| FSW100 |
Role of the Food Service Worker |
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| This subject focuses on the food service workers' role in various food service systems in a health care environment. These systems include food service department organization, food production and delivery systems, food ordering and receiving systems, cost controls, quality improvement and computerization. |
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| FSW100CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 250.00 |
| FSW101 |
Sanitation & Safety |
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| This subject focuses on preventing food-borne illness within the health care institution. Topics covered include personal hygiene, factors of food-borne illness, safe food handling techniques, legislation, hazard awareness, safe work habits, fire hazards, and WHMIS. |
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| FSW101CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 250.00 |
| FSW102 |
Communication and the Food Service Worker |
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| Provides students with the tools to communicate effectively with clients, co-workers, employees in other department, management, external service providers and other agencies. |
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| FSW102CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 250.00 |
| FSW103 |
Quantity Food Preparation |
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| The subjects focuses on the cooking principles and methods for preparing food in large quantities. Students are exposed to menu planning, portion control, food procurement, quantity food preparation and production, the role of production staff, preparation equipment and quality improvement. |
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| FSW103CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 250.00 |
| FSW104 |
Introduction to Nutrition |
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| Introduces students to the basic principles of nutrition and the role of nutrition in the health care environment. Current nutrition recommendations for fat, fibre, vitamins and minerals and weight control are discussed. Special considerations for nutrition throughout the lifecycle are also explored. |
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| FSW104CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 250.00 |
| FSW105 |
Nutrition in Health Care |
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| This subject has been designed to meet the information needs of the FSW in understanding the various nutrition requirements of the residents/patients they work with. This subjects looks at resident/patient needs including nutrition, texture, nutrition supplementation, meals and nourishment and dining atmosphere. |
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| FSW105CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 250.00 |
| SCP700 |
Strategic Leadership |
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| SCP700CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| SCP701 |
Logistics Systems I |
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| Students will evaluate the appropriateness of various modes of transportation and distribution networks in a range of situations. |
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| SCP701CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| SCP702 |
Logistics Systems II |
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| Students will build on their knowledge of logistics systems by focusing on inventory strategies and methods including equipment and safety requirements for warehousing. |
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| SCP702CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
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| Students will develop an understanding of managing logistics across international boundaries; analyze operations and logistics problems on a global scale; implement changes to business processes and corporate strategies to advance the company's global and logistics framework. |
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| SCP703CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| SCP704 |
Project Leadership |
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| Students apply project management principles in facilitating a team approach to business processes. |
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| SCP704CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| SCP705 |
Information Systems |
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| Students will utilize a variety of information technology tools and systems to support logistics management functions and to impact service efficiency positively. |
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| SCP705CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
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| Students are introduced to the basics of the procurement function including the purchasing cycle and the way purchasing activity is integrated into the firm's organization. Various purchasing tools and techniques are described and practiced. The important topics of cost-price analysis and negotiation are studied. |
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| SCP706CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
| SCP707 |
Finance for Supply Chain Management |
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| You will apply financial concepts to an organization to manage and forecast revenues and earnings, deploy assets, and to prepare operating and capital budgets. |
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Start/End |
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| SCP707CC (Online) |
Sep-09 to Dec-16 |
Sep-16 |
$ 335.00 |
* Cost shown does not include applicable taxes. All online subjects are charged a $65 non-refundable lab fee, plus Tax.
** Seven week subject.
*** Seven DAY subject.
*
Subject fees may be subject to HST.
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Subject Offerings
