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Event Management Ontario College Graduate Certificate - Part-time

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  • Objectives
    The Event Management Program is specifically designed to meet the needs of a growing industry in the planning and management of events. The ever growing industry of events is being used as a way of stimulating economies, developing community awareness, increasing public involvement, enhancing education, improving quality of life, generating revenue, and marketing products. Professionals, working with stakeholders, are required to plan, organize, and manage events that are successful and sustainable. To work in this capacity, it will be important for event managers to acquire diverse knowledge and skills. Graduates of this program will be able to develop and implement financial incentives, coordinate effective site and facility management, program events effectively, and apply the principles of marketing, strategies for effective human resources management, business administration skills, and the principles of professionalism and ethics.
  • Academic Title
    Event Management Ontario College Graduate Certificate
  • Course description
    BUS8030      Event Planning
    Description: This course emphasizes the importance of event research and needs assessment as a starting point in event planning. It illustrates how the following are necessary in a cohesive and comprehensive event plan: the development of an event concept, event goals and objectives, and an event schedule and timelines.
    Hours: 45
    Credits: 3

    BUS8040     Event Finance and Budgeting
    Description: This course covers the financial aspects of event management. Students will become familiar with financial statements, operating and cash budgets, cash control principles, breakeven analysis, and government payroll legislation.
    Hours: 45
    Credits: 3

    BUS8050     Human Resources and Volunteer Management
    Description: This course covers key issues such as employment law, human resource planning, staffing, training, evaluating, coaching and termination.
    Hours: 45
    Credits: 3

    BUS8060     Sponsorship and Fundraising
    Description: This course discusses the strategies used for generating event revenue through fundraising and special event management. The student will be introduced to the concept of sponsorship and the process of meeting organization and sponsor needs. Legislation affecting sponsor and donor relationships will be examined, as well as legislation affecting fund-raising ventures.
    Hours: 45
    Credits: 3

    BUS8070     Independent Project
    Description: Under the direction of a faculty supervisor, the class will be given the opportunity to plan, promote, operate and evaluate an event. The students will be given the opportunity to develop skills in planning, administration, marketing, and operations.
    Hours: 45
    Credits: 3

    BUS8080     Project Management & Leadership Skills
    Description: This course focuses on the development of front line supervisory skills required to effectively supervise employees and volunteers. It includes the development of interpersonal communication skills.
    Hours: 45
    Credits: 3

    BUS8100     Field Placement
    Description: Recommended: A minimum of 6 courses must be successfully completed before enrolling in this course. Each student will be given the opportunity to observe and participate in the planning and operation of a special event under the supervision of an event manager for a specific organization. The student will perform appropriate duties designed to enhance their understanding of the event industry.
    Hours: 120
    Credits: 4

    BUS8250     Exhibition and Sporting Event Management
    Description: This course is divided into three modules focusing on the management of exhibitions, tradeshows and sporting events. Students will become familiar with all aspects of Exhibition and Trade Show management, from the development of exhibitor packages, site selection and floor plan development to working with convention centre staff and the various suppliers involved in trade shows and consumer shows. The last module will focus on the management of various sporting events from charity based golf tournaments to large scale professional sporting events.
    Hours: 45
    Credits: 3

    BUS8260     Strategic Event and Tourism Marketing

    Description: Students will learn about the relationship of events to the tourism industry, their economic impact and the effects of globalization. Using marketing skills developed in previous marketing courses, students will plan effective promotions, a public relations campaign, a brochure, and Web site page for a variety of events in a wide range of industries. They will also learn about the application of software used in the marketing of events.
    Hours: 45
    Credits: 3

    MKT8100     Event Marketing
    Description: This course introduces the student to fundamental marketing principles as related to the development and promotion of events. The students will develop an integrated marketing communications plan, identifying target markets and planning marketing strategies.
    Hours: 45
    Credits: 3

    OPER8100     Site Logistics I
    Description: This course is an introduction to the various logistical elements that go into a smooth, well run event. Topics will include: site survey and analysis, security, medical, permits, licences, contracts, signage, parking and more.
    Hours: 45
    Credits: 3

    OPER8110     Site Logistics II
    Description: This course will build on the knowledge, theory and terminology acquired via successful completion of Site Logistics 1. Students will study programs that are more logistically complex from a number of perspectives in order to increase their understanding of the overall advanced skill-set that is required in the event industry. Focus will be on sourcing, securing, planning and management of larger programs such as (but not limited to) special events, multi-day educational conferences, ancillary programs and incentives. Students will gain valuable insight into the processes that are required to hire and work with a variety of third parties both at home and abroad. As well, through hands-on experiential learning opportunities, the student will broaden their understanding of food and beverage selection and working with a professional culinary team. There will be special focus on the management of programs that require the integration of a variety of groups into one cohesive unit in order to ensure the project is a success.
    Hours: 45
    Credits: 3
    Pre-Requisites: OPER8100

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