Leadership and Management of Change in Health Informatics
Successfully integrating health informatics into a healthcare setting requires knowledge and skills in health management. Students engage in both theoretical and applied activities to gain a practical understanding of organizational behaviour, IT procurement and health economics. Specific topics include: motivation and leadership, decision-making, power and control, conflict, management of change, requirements scoping, requests for proposal, contracts, service level agreements, population-based health economics, health consumerism and designing performance indicators for health informatics. Through projects, students develop change management plans to maximize success when implementing health informatics in the workplace.
Students will analyze data and apply critical and creative thinking to a pertinent project. They will conduct research on the subject, think critically, solve challenging problems, and design and create the final product demonstrating their learning acquisition. They will then give an oral presentation on the project to a panel of faculty, experts, and community members who will collectively evaluate its quality & provide detailed feedback.
This course introduces students to the use of Microsoft Office 2007 applications and Windows XP. Specifically, students will use basic and intermediate features of Windows XP, Microsoft Word 2007, Excel 2007, PowerPoint 2007 and Publisher 2007 to perform tasks commonly encountered in the workplace. Students learn the basics through independent learning and attend weekly lab sessions to learn the application of the basics to specific projects.
This course introduces students to personal hygiene for food service workers, micro-organisms, food poisonings, accident prevention, various large and small kitchen equipment and a basic knowledge of food preparation. The students will augment their theory by operating an on-campus dining room.
This course introduces the student to the fundamentals of baking. The emphasis is on practical application and the use of formulas. Students are introduced to the food lab and the correct use of kitchen equipment as well as the importance of safe and sanitary working conditions.
This course introduces students to basic food preparation techniques and basic table set-up and service. Students will also explore theory involved in operating a food service establishment. Practical food service applications will be practiced in the food lab (kitchen) and on-campus dining room.
This course will provide the student with basic understanding of responsible service of alcohol and provide the skills necessary to mix all classifications of drink and proper use of garnishes and equipment common to bar operations. This course will introduce the student to the history, mystique and ritual of wine. Students will learn handling, storage, techniques of wine service as well as tasting wine from around the world. Students will receive 'Smart Serve' training to comply with legislation governing alcohol service.
This course will provide the student a basic understanding of the key issues involved in the hospitality industry. Through classroom lectures and field trips to local hotels, restaurants, tourist sites, resorts and institutional facilities, students will experience the variety of hospitality operations and career paths available.
This course provides the learner with a working knowledge of basic mathematics essential to one’s success in the hospitality industry. Students explore math as it utilized in front and back of the house hospitality operations. Students will practice recipe calculations, cash transactions and basic guest accounting. Topics covered include ratios, percent calculations, metric and imperial conversions
The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Students will participate in an on-line food safety test that prepares them to write an exam for a food safety certificate from the Ontario Health Unit.
Through placement in an actual fieldwork situation, the student will gain practical experience in participating with local hospitality establishments. A specific program of involvement is presented to the student for either 'back of the house' or 'front of the house' work experience. They will also be given the opportunity to apply classroom theory in a practical setting.
This course introduces the student to the use of a computer as a business tool. Specifically, the student uses Microsoft Word, Excel and PowerPoint to create menus, portfolios, and documents for the food service industry.
This course will provide the student with a basic understanding of basic inventory control, purchasing and receiving procedures, selection of supplies, contract purchasing, forecasting requirements and purchase specifications.
This course introduces students to three course set menus in which they will prepare a variety of appetizers, main courses and desserts. It will provide the student with an understanding of techniques used in the food preparation and service of food.
This course will provide the student with an overall view of the hotel industry and the factors surrounding successful front office management with emphasis on front office layout, communication, reservations, night audit and cashier functions.
The student will experience basic and advanced service techniques for food and beverage. Our on-campus restaurant will be used for practical service applications along with a hospitality POS system. Students will obtain 'Smart Serve' certification along with customer service training. Note: This course runs simultaneously with CU 210 Restaurant Cooking, where students will produce a menu and food to serve in our College restaurant for paying customers.
This course will provide the student with advanced table service techniques practiced in the on-campus dining room. The practical portion (lab) introduces students to three course set menus in which they prepare a variety of appetizers, main courses and desserts.
This course will provide the student with an overall view of the workings at a hotel's front office including layout, communications, registrations, reservations, night audit and technology.
Through placement in an actual fieldwork situation, the student will gain practical experience in participating with local hospitality establishments. A specific program of involvement is presented to the student for either 'back of the house' or 'front of the house' work experience. They will also be given the opportunity to apply classroom theory in a practical setting.
This course will provide the student with a basic understanding of techniques used for the control of food, beverage, labour and sales income control. Systems and reports used in contemporary hotels and restaurants will be studied.
This course will provide the student with the techniques to control staff and equipment for banquets and conventions; develop techniques to assess the quality of competition and establish food and beverage policies; organize the functions of the banquet department within food service operations and hotels. The student will also be acquainted with the banquet sales offices, types of banquets, their cooking control, planning, set-ups and service procedures.
Mixology - This course will provide the student with a basic understanding of the responsible service of alcohol and also provide the student with the skills necessary to mix all classifications of drinks, proper use of garnishes and equipment common to bar operations.Wine Comprehension - This course will introduce the student to the history, mystique and ritual of wine from the standpoint of types, vintages, handling, storage, techniques of wine service merchandising, as well as the tasting of wines from around the world. It also identifies the rule of wine in cooking and L.L.B.O. regulations regarding service.
This course will provide the student with a basic understanding of techniques used for the Management of Food and Beverage Operations. The course will also provide an up-to-date introduction for those who are considering a management career in commercial or non-commercial food service.
This course is an introduction to accounting. Topics to be covered will include recording and summarizing of transactions, worksheets, adjusting and closing entries and preparation of financial statements, for a hospitality business.
The student will study dealing with cultural differences in the hospitality industry found in Northwestern Ontario as well as learn the different types of service used in international cuisine.
In marketing, the students focus on the initial development of a marketing plan to fit their feasibility study. Using up-to-date Canadian material, students will explore and analyze a range of marketing activities related to the hospitality industry. To reinforce their knowledge, students apply techniques and strategies learned to their own marketing plan for their feasibility study.
This course will provide the student with the knowledge to run and operate a small restaurant. Operating our on-Campus international dining room, the student will be required to plan and cost an international menu, purchase, receive, prepare and present food of a very high standard.
This course will provide the student the opportunity to evaluate the reality of opening their own business and appreciate the concerns of owners of establishments where they may be employed. Students will prepare a business plan on a concept that they create.
In HO 403, the student will receive hands-on experience using SumQuest software for survey preparation, Professional Cooking (5th Ed) software for recipe manipulation including costing, editing, exporting, importing, scaling and viewing nutritional analysis. As well, the student will use some advanced features of Microsoft Publisher 2002, Microsoft Word 2002, and Microsoft Excel 2002.
This course will introduce the students to techniques used in compiling nutritionally balanced menus within the hospitality industry in order to meet the New Health Canada guidelinesThe Purchasing component will provide basic understanding of basic inventory control, purchasing and purchasing specifications.
This course provides instruction in the fundamentals of housekeeping management. It stresses employee training, record keeping, executive responsibilities, work methods, safety, sanitation, cleaning materials and procedures, interior design and flooring. It also covers techniques to control staff and equipment for banquets and conventions; develop techniques to assess the quality of competition and establish food and beverage policies, organize the functions of the banquet department within food service operations and hotels.
This course will provide the student with basic fundamentals of Human Resource Management in the Hospitality industry. Labour unions, negotiation and collective bargaining, social responsibilities and ethics will also be studied.
This course will provide the student with the knowledge to run and operate a small restaurant operating our on-campus dining room, the student will be required to plan, cost, order, receive, and serve international food of a very high standard. It will also focus on speciality type of service including religious, ethnic and international.
This course will provide the student with the skills to design a 100 seat restaurant including a feasibility study, a business plan, layout of the restaurant, projected sales and costs.
Organizations depend on the effective management of its human resources to achieve optimum results. In this course, you will learn how proper recruitment/selection strategies and training and development methods maintain an organization's competitive advantage. The integral role of job design and analysis in affecting compensation management and performance appraisal decisions will be examined. You will investigate a variety of employment, and health and safety laws as they relate to managing a diverse workforce. In addition, the fundamental principles of the union-management framework will be explored.
The student registered in this introductory course in Human Resource Management will answer one central question: How do employers obtain, develop, utilize, evaluate, maintain and retain an effective work force? During this overview of some fundamental activities associated with the management of human resources, the student will outline a few of the major provisions in employment law focusing on an Ontario perspective.
In this course, students will assess the impacts of human behaviour on organizational performance through the study of personal values and perceptions, motivational techniques, effective utilization of teamwork, conflict resolution options, negotiation processes, leadership styles, approaches to decision making, options for organizational structure, and change management. Students will learn to predict potential impacts of human resources policies and practices on employee behaviour as well as recommend management practices to effectively address specific employee behaviours.
This course emphasizes the importance of an organization’s human capital in creating a competitive advantage. Students will examine and apply effective training design in the development of a training program. They will conduct a needs assessment and develop a training proposal. They will be introduced to adult learning theories and a variety of training methods including the application of technology in training programs. Students will also apply effective collaborative techniques that promote team cohesiveness and ensure the design and delivery of a high quality training program. An essential element of the course involves the development of a personal professional development plan.
This course will introduce students to the purpose and history of occupational health and safety including accident causation and prevention and proactive health and safety maintenance techniques. Legislation governing occupational health and safety and Workers’ Compensation are explained. The interrelationship between occupational health, employment, absenteeism, illness, and the concerns of labour management will be examined. Students will also consider the leadership role of HR professionals in occupational health and safety.
This course will introduce students to the legal framework of labour relations in Ontario and in Canada. They will examine the law of master and servant, the right to organize, the process of certification, collective bargaining, conciliation and mediation, and unfair labour practices. Students will also consider the rights and freedom to strike or lockout, the role of economic pressures, picketing, and associated regulations. They will also identify changes to legislation, practices, and case law.
This course will introduce students to the human resources function of determining equitable compensation and benefits and how it relates to the attraction, retention, and motivation of qualified employees. Students will examine the philosophy and practical application of compensation and benefits administration. They will conduct a job evaluation to determine appropriate compensation and benefits. They will also consider the impacts of demographics, economics, government policies, organizational policies, and employee expectations on the overall compensation plan.
This course will provide students with an in-depth examination of the collective bargaining process between management and labour. Emphasis is placed on the practical procedures to be followed in the collective bargaining process. These include strategies, tactics of persuasion, back-to-work protocol, and methods of costing the agreement. Special attention will be given to the definition and understanding of common clauses in a collective agreement and their significance to the parties.
This course introduces students to employee recruitment and selection and its link to organizational strategy. They will examine human resources strategies for identifying and selecting employees with the knowledge, skills, abilities and other attributes that will contribute to the organization's short-term and long-term effectiveness. Students will be introduced to critical legal and socio-economic requirements related to this aspect of human resources management. They will practice using assessment tools and develop interviewing skills when producing a comprehensive recruitment and selection plan. They will also develop a personal resume and cover letter.
This course provides students with an in-depth study of Canadian legal principles and practices related to discrimination in employment. Students will examine prohibited grounds of discrimination regarding employment, the employer’s obligation to accommodate to the point of undue hardship under Human Rights law, and the employer’s role in making the workplace accessible under the Ontario Accessibility for Ontarians Disabilities Act (AODA). Students will also consider strategies to address discrimination and harassment in the workplace and discuss the employer’s responsibility to ensure a harassment-free workplace.
This course introduces students to computer technology applications that can enhance the management of human resources. They will examine a technology needs assessment, the software selection process, specific software applications for human resources purposes, system and data security, and analysis of human resources data from available reports. A significant part of the course involves hands-on use of human resources software.
The course provides students with an understanding of the interrelationship between contract and grievance administration, the arbitration process, and collective bargaining. Students will recognize the grievance procedure as a tool for achievement of the critical labour relations function of attaining a peaceful and orderly settlement of day-to-day problems arising from the employer-employee relationship. The law and practices related to labour arbitration in Ontario and other jurisdictions will be studied through precedent cases.
This course will introduce students to pay equity and employment equity law. Pay Equity will focus mainly on the Ontario Pay Equity Act and emphasize maintenance of pay equity plans as well as Proportional Value and Proxy Comparisons. Employment Equity will examine current compliance policies affecting federally-regulated organizations and contractors. Students will study steps in an organizational audit for the purposes of employment equity.
Organizations depend on the effective management of its human resources to achieve optimum results. In this course, you will learn how proper recruitment/selection strategies and training and development methods maintain an organization's competitive advantage. The integral role of job design and analysis in affecting compensation management and performance appraisal decisions will be examined. You will investigate a variety of employment, and health and safety laws as they relate to managing a diverse workforce. In addition, the fundamental principles of the union-management framework will be explored.
This course will introduce students to the legal framework of labour relations in Ontario and in Canada. They will examine the law of master and servant, the right to organize, the process of certification, collective bargaining, conciliation and mediation, and unfair labour practices. They will also consider the rights and freedom to strike or lockout, the role of economic pressures, picketing, and associated regulations. They will also identify changes to legislation, practices, and case law.
This course will introduce students to the human resources function of determining equitable compensation and benefits and how it relates to the attraction, retention, and motivation of qualified employees. Students will examine the philosophy and practical application of compensation and benefits administration. They will conduct a job evaluation to determine appropriate compensation and benefits. They will also consider the impacts of demographics, economics, government policies, organizational policies, and employee expectations on the overall compensation plan.
This course will introduce students to the purpose and history of occupational health and safety including accident causation and prevention and proactive health and safety maintenance techniques. Legislation governing occupational health and safety and Workers' Compensation are explained. The interrelationship between occupational health, employment, absenteeism, illness, and the concerns of labour management will be examined. Students will also consider the leadership role of HR professionals in occupational health and safety.
To meet the challenges of a global economy, organizations must invest in the training and development of their human resources. In this course, you will learn and apply effective training design in the development of a training program. You will conduct a needs assessment and develop a training proposal. Adult learning theories will be woven into the training design. Various training methods and the use of technology will be demonstrated in your training program. In addition, you will learn effective collaborative techniques that promote team cohesiveness and ensure the design and delivery of a quality training program.
This course is an in-depth study of the collective bargaining process between management and labour. Emphasis will be placed on the practical procedures to be followed in the collective bargaining process. These include strategies, information tactics, tactics of persuasion, back-to-work protocol, and methods of costing the agreement. Special emphasis will be on the definition and understanding of common clauses in a collective agreement and their significance to the parties.
This course introduces students to computer technology applications that can enhance the management of human resources. They will examine a technology needs assessment, the software selection process, specific software applications for human resources purposes, system and data security, and analysis of human resources data from available reports. A significant part of the course involves hands-on use of human resources software.
This course introduces students to the elements of four financial statements: the balance sheet, the income statement, the statement of retained earnings, and the statement of cash flows. They will also examine a variety of managerial tools, including budgeting, the balanced scorecard, break-even analysis, and decision-making models that may be applied to human resources strategies, planning, and policies.
This course provides students with an in-depth study of Canadian legal principles and practices related to discrimination in employment. Students will examine prohibited grounds of discrimination regarding employment, the employer’s obligation to accommodate to the point of undue hardship under Human Rights law, and the employer’s role in making the workplace accessible under the Ontario Accessibility for Ontarians with Disabilities Act (AODA). Students will also consider strategies to address discrimination and harassment in the workplace and discuss the employer’s responsibility to ensure a harassment-free workplace.
The field of organizational behaviour examines human behaviour in organizations. Students will assess the impacts of human behaviour on organizational performance through the study of personal values and perceptions, motivational techniques, effective utilization of teamwork, conflict resolution options, negotiation processes, leadership styles, approaches to decision making, options for organizational structure, and change management. They will be able to predict potential impacts of human resources policies and practices on employee behaviour as well as recommend management practices to effectively address specific employee behaviours.
This course focuses on the role of human resources management in supporting organizational strategy. Students will examine human resources forecasting, planning, and assessment along with a variety of techniques for managing work force adjustments. They will be introduced to the role of human resources in creating a company’s competitive advantage. Students will also study environmental scanning, management succession, human resources development, career planning, and the linkage between organizational strategy and its impacts on human resources management.
This course focuses on the role of human resources management in supporting organizational strategy. Students will examine human resources forecasting, planning, and assessment along with a variety of techniques for managing work force adjustments. They will be introduced to the role of human resources in creating a company's competitive advantage. Students will also study environmental scanning, management succession, human resources development, career planning, and the linkage between organizational strategy and its impacts on human resources management.
To remain competitive, organizations must develop a human resources strategy for recruiting, identifying, and selecting employees who will contribute to the organization's effectiveness. In this course, students will examine recruitment, selection, and orientation methods which meet both legal and socio-economic requirements. Students will practice using assessment tools and develop interviewing skills when producing a comprehensive recruitment and selection plan.
This course examines some of the international human resource strategies, policies, and practices required in companies that engage in global business activities. Students will examine the differences between domestic and international human resource management with particular emphasis placed on: the preparation of staff for successful international assignments; travel health and safety issues; effective staff recruitment, selection, and training; critical compensation and benefits considerations for expatriates; and performance management of staff while abroad.
This four-month block placement with a large industrial or public sector establishment/union will provide the student with an opportunity to apply his/her theoretical knowledge and skills to the practical situation.
In this course, students will examine the goals and objectives of financial management with emphasis on decision-making. Topics relate to working capital management, budgeting and control, sources and forms of financing, cost of capital and capital budgeting.
This course will introduce the internationally educated nurse (IEN) to professionalism and engage in various in activities which promote professional readiness. The major focus of this course will be to recognize, examine, and apply the cognitive, communication, behavioural, and interpersonal requirements essential to nursing practice in Ontario (College of Nurses of Ontario [CNO], 2012). Learners will listen to and share information in a safe, accurate, and professional manner using a variety of media and interventions; engage and participate in professional speaking; seek and consider feedback on language fluency; and self-reflect on ways in which to enhance professionalism. Culminating this course is the creation of a mandatory professional practice project.
The student will learn how to operate a microcomputer in a network environment, and will gain some understanding of how the basic components of a microcomputer function. They will learn how to use basic operating system commands and how to use word processing, presentation, and spreadsheet software at an introductory level. The student will become familiar with using the Internet for research as well as for email purposes.
This course is a general introduction to the structures and physiology that make up the human body. It provides the basis for the subsequent study of pathophysiology and patient care procedures.
This course is the second part of a two part anatomy and physiology course designed for students enrolled in the Practical Nursing Program and the Dental Hygiene Program. It is a continuation of the structures and physiology that make up the human body. It will complete the study of the body in preparation for the study of pathophysiology and patient care procedures.
This course will provide an introduction to the history of colonial relationship between Indigenous peoples and Canadians. It will focus on the social, economic, political and psychological impact of colonialism on the development of Indigenous communities and culture. The causes of intergenerational trauma and the impact of residential schools will be examined as a context for understanding contemporary issues in Indigenous society.
Students will also be introduced to the concepts of resistance and resilience and will examine how these concepts have contributed to the survival of Indigenous peoples through this era. Finally, the course will focus on present initiatives in decolonization, reconciliation, cultural revival and the reestablishment of personal and collective identity within Indigenous communities which inform the present relationship between Indigenous peoples and Canadians.
Movies have been with us for over a century and each subsequent generation of filmmakers has left their mark on the style, form and structure of film. There is much we can learn from old films. In The History of Movies, students will explore great films that still resonate with us today. In this course, students will discuss the importance of movies and how films reflect, and even influence, the popular culture and history of the era they are created. Students will explore the timeframe from when the first moving image was invented to the blockbusters of the modern era.
All civilizations employ ethical systems to guide social behaviour. In this course we will grapple with the ethical dilemmas facing our postmodern worlds of art, business, science, and society. Be prepared to think, discuss and write about contentious moral issues.
The word culture carries a variety of meanings and is used in numerous contexts. In its broadest sense, culture can be thought of as the total byproduct of human thought and work. Moreover, perceptions of culture are intertwined with human interactions – both historically and in our contemporary world. This course will look at defining what culture is as well as analyze how it informs our beliefs, actions, and values. The dynamic interplay between varied cultural perspectives will be discussed as sources of both celebration and discord.
This course provides a broad introduction to various disciplines within the humanities, including philosophy, language, literature, visual arts, and performing arts. Students will explore key concepts and methodologies to analyze human behaviour, societal norms, and cultural expressions across historical and contemporary contexts. Through readings, class discussions, and written assignments, students will develop critical thinking that will help them contemplate the breadth and depth of the humanities.
This course looks at what is happening in the world right now, including wars, political and social movements. World security issues are examined, including terrorism, the global arms trade and global crime. The course also looks at environmental issues, poverty and inequality, the global refugee crisis and the spread of infectious diseases – including diseases that can cause a pandemic.
This course introduces students to analytical instruments used for industrial process control.
The underlying physical and chemical principles of operation will be explained, and the basic mathematics of calibration and applied QC/QA of measurements introduced. Sampling schemes, installation practices, and applications are outlined, emphasizing analyzers in widespread use for water treatment and continuous monitoring of air emissions.
Practical experience is gained through laboratory exercises and visits to industrial facilities.
The course is a total of 6 hours including examination time. Special Note: To register into course contact Continuing Education at ce@confederationcollege.ca or call 807-475-6550. Test is 1 1/2 hours that can be taken either online or in person at the Thunder Bay Campus after the 4 1/2 hours class. Arrangements for testing are made after registration.
Canada’s Ozone Layer Protection Awareness Training Program is based on Environment Canada's "Code of Practice for Elimination of Fluorocarbon Emissions in Refrigeration and Air Conditioning Systems". This course will deal with environmentally-correct equipment design, proper handling of refrigerants, and will prepare participants for complying with provincial regulations covering refrigeration and air conditioning systems. Each attendee will receive the Participant Manual to refer to in class and take home. Participants who achieve a mark of 75% or better on the exam will receive an Ozone Depletion Prevention (ODP) card. This card must be renewed every five years for those who purchase or handle refrigerants across Canada. Note: this course is strictly theory and does not incorporate hands-on training. Anyone in residential, commercial, industrial, domestic, automotive and mobile cooling applications would benefit from taking this course. This course is offered both in class in Thunder Bay and also distance education where the students and instructor in Thunder Bay are joined by students through Blackboard. This course is delivered online synchronous over two evenings. Contact ce@confederationcollege.ca for distance education delivery requirements.
This course provides students with a comprehensive overview of networking; from fundamentals to advanced applications, thereby providing a solid foundation upon which to build their Local Area Network (LAN) & Wide Area Network (WAN) training. It is based on a bottom-up approach to networking and emphasizes the concepts and skills required to design networks, while providing opportunities for practical application and hands-on experience by teaching students how to install, operate and maintain networks.
Students will create original, visually appealing websites, following current web development practices and sound design principles.
Starting with a solid foundation in creating and structuring basic HTML5 web pages, students will then learn the basics of contemporary web design using CSS.
Such topics as website planning, content creation, accessibility, copyright and user experience will also be introduced and evaluated.
Throughout the course, there will be a focus on current trends and emerging technologies and solutions in the web industry.
This course is designed to build a foundation for the more advanced web design and development courses in the ICT for Business Program.
This is an introductory course designed to teach the fundamentals of programming. Emphasis is on object-oriented programming. Objects will be used to solve a series of business problems. Using these solutions, computer programs will be written, tested and debugged using a professional editor such as Visual Studio. The C# language will be taught and used as the language for writing programs. The course starts with an introduction to the basic concepts of procedural and object-oriented programming and the typical components of a user-defined class. The course focuses on the logical structures central to all programming (the sequence, decision and loop) and along with object structures and how they can be applied to most business application needs. Additionally, this course will also introduce the basics of source control management and related tools.
The second course in the CCNA curriculum focuses on switching technologies and router operations that support small-to-medium business networks and includes wireless local area networks (WLAN) and security concepts. Students will learn key switching and routing concepts. They will learn to perform basic network configuration and troubleshooting, identify, and mitigate local area networks (LAN) security threats, and configure and secure a basic WLAN.
This course will provide students with the skills necessary to customize Software as a Service (SaaS) eCommerce solutions to meet business needs. Students will focus on eCommerce implementation, strategies to attract/convert consumers, and metrics critical to eCommerce success.
Building on the foundations of IC115, this course will concentrate on Open Source Software. Using "Responsive" design, students will design for
both mobile and desktop. HTML/CSS/jQuery and JSON will underpin every project. This course will focus on current and cutting edge web architecture and will allow students to work on meaningful web applications.
Customer Engagement Management has evolved with industry to recognize the need and importance of intuitive system design that recognizes both user and business requirements. Currently IT development projects still face significant resistance and failure rates stemming from the inability of organizations to readily identify and address customer needs in a timely and effective manner. Through this course, you will be provided the opportunity to engage in hands-on activities that will allow you to further your understanding of how requirements are collected, distilled and processed into functional requirements for IT projects and application design. You will apply your newly acquired skills through proven user experience design techniques and methodologies to create clear, intuitive interfaces and system design.
This third course in the CCNA curriculum describes the architectures and considerations related to designing, securing, operating, and troubleshooting enterprise networks. This course covers a wide range of topics, some in-depth and some at a high-level. These include single-area OSPF, cybersecurity concerns (i.e., the identification and mitigation of vulnerabilities, threats and exploits), Access Control Lists (ACLs), Network Address Translation (NAT), Wide Area network (WAN) technologies, Quality-of-Service (QoS) mechanisms, Virtual Private Networks (VPNs), Application Programming Interfaces (APIs), software-defined networking, virtualization and automation concepts that support the digitalization of networks. Students gain skills to configure and troubleshoot enterprise networks and learn to identify and protect against cybersecurity threats.
Building on the foundations from IC115 and IC215, this course will introduce students to current tools and techniques for quickly building
dynamic, engaging, and inclusive websites. Students will learn the basics of the PHP server-side language, database design, and layout
frameworks such as Bootstrap. Students will also be introduced to Content Management System theme development using WordPress, and advanced techniques for workflow planning, content strategy, and rapid development.
The capstone project, students integrate and apply the programming and database skills and knowledge acquired in the program on a real-world project. Students design an application and develop, document and test it. They will use all the skills like design patterns, data structures, web/mobile/windows application development skills in the project. Students demonstrate project management, professional behaviour, effective communication skills, problem-solving abilities and display the transition progress from trainee to professional. Students are expected to work independently or in group setting and in consultation with assigned faculty.