This course is designed to introduce the student to the complexities of the Canadian business environment. Exposure to business frameworks, accounting, finance, marketing, management, human resource management and operations management will be provided. Special emphasis is placed on small business; the driver of the economy and creator of most new jobs. The course will include case studies, applications, and analyses of Canadian businesses.
A practical opportunity for the student to realistically develop a detailed program or plan for a small business of their own. Students will increase their understanding of what it takes to succeed in an entrepreneurial career and create a comprehensive business plan for their new venture concept. The venture can be a completely new business idea, the development of a franchise, the purchase of an existing business, the succession of a family business or expansion of an existing business. The final business plan is developed, designed, written and printed entirely by the participant.
This course focuses on innovation and entrepreneurial skills vital for success as a startup business or within larger organizations. The student will learn innovation, ideation, and business modeling strategies as well as obtain opportunities to explore and connect with Manitoba’s entrepreneurial community. New venture proposals will be tested through validation techniques, building of a minimal viable product and a feasibility report. The student will also learn and practice effective pitching techniques.
This course serves as an introduction to the field of organizational behaviour with a specific focus on how individuals work together within organizational systems to achieve common goals. The student will study the impact individuals and groups have on the organization through a wide breadth of theories and applications. Topics include dealing with different personalities, diversity, innovation, adaptability, Emotional Intelligence (EI), group dynamics, perception and decision-making, conflict, and ethics. The student will study and develop an awareness of how these topics can create an effective work environment and cultivate positive organizational citizenship.
In this course students will be introduced to the fundamental concepts of biochemistry and will examine the structures and properties of bio-molecules using standard methods to quantify and identify them. Three major types of biomolecules: lipids, sugars, and proteins are specifically examined in this course. During lab sessions, students will build upon their biochemistry lab skills and generate lab records that meet professional and regulatory standards.
This course describes the analytical methods applied to biological samples and examines selected bio-molecules such as proteins and nucleic acids. Students will learn about various techniques such as blood typing, immunodiffusion, Enzyme Linked Immunosorbent Assay (ELISA), SDS-PAGE and DNA sequencing in this course. Students will also be taught about the application of colorimetric methods in protein quantification. These skills are used in bio-analytical labs and by companies involved in the field of biotechnology. This course is delivered through lecture and lab sessions.
Careers in Canada's emerging biotechnology industry are varied. This course is designed to help students decide on a profession that aligns with their unique skills and abilities. Through industry-led discussions and experiential classroom activities, students will develop a comprehensive perspective on biotechnology, pharma, food and their main industry sectors. They will be provided with an insider's view on each sector of the biotechnology industry, which will help them carve out a career path that fits with their interests and strengths.
Whether students are interested in a career in Manufacturing, Quality Control or Quality Assurance, they will benefit from this exploratory course that examines the day-to-day duties, and personal and professional development of people employed in biotechnology.
This course focuses on the fundamental applied skills that are required for a career in a science laboratory. This includes using and ensuring that basic lab equipment, such as balances, pH meters, and microscopes are used correctly. Students will also be taught aseptic techniques and learn how to appropriately handle reagents and prepare solutions in a variety of science and technology-based workplaces. Following an introduction to potential workplace health and safety hazards, students will be taught how to contribute to the day-to-day maintenance and operation of a lab. In addition, they will practice generating lab records that comply with regulatory requirements.
This course introduces students to the instruments, tools, and equipment used in a production setting. Through classroom lecture and demonstrations, students will experiment with the instruments used in a laboratory. They will also be provided with opportunities to develop the experience needed to install, use, inspect, dismantle, and service analytical and manufacturing equipment.
In this course students will be taught the fundamental skills and concepts required to conduct measurements and calculations in a laboratory environment. Students will learn how to express measurements using the metric system, to convert between different metric units, and to calculate solution concentrations in units such as molarity and parts per million (ppm). They will also review some basic concepts of chemistry, such as the mole, and discuss various aspects of statistics as well as the use of linear regression as applied to calibration. This course will also introduce students to the study of light and electricity to help them effectively use laboratory instruments and equipment.
This course introduces students to several of the standard methods and instruments commonly used in chemical analysis, with a special focus on UV-visible spectroscopy, Fourier transform infrared spectroscopy, and ion-selective electrodes. The operating principles and physical components of these instruments will be discussed throughout this course and students will be taught how to prepare standards and calibrate these devices. The use of each instrument to perform quantitative and qualitative analyses will also be examined.
This course introduces students to validation activities such as equipment qualification, cleaning, method, computer, and process validation to ensure consistency in the processes, procedures, methods, and products manufactures in various industry sectors. By the end of the course, through instructor-led training and hands-on practice, students will be able to complete validation activities such as protocol and report development.
This course will provide students with an in-depth review of relevant regulations and associated guidelines for the manufacturing of sterile and non-sterile drugs, active pharmaceutical ingredients (API), and natural health, food, and cannabis products. It is specifically designed to help students identify and apply regulatory requirements to control contamination, maintain product safety and quality, and ensure that facilities and equipment are fit for their intended use and that personnel are qualified and trained.
This course introduces students to the basics of organic chemistry. Fundamental concepts such as molecular structures and bonding and polarity will be reviewed. Students will also be introduced to the International Union of Pure and Applied Chemistry's (IUPAC) nomenclature system, which is used to name organic molecules.
Throughout this course, students will be taught about the structures, syntheses, and reactions, of the major categories of organic compounds, including alkanes, alkenes, alcohols, aldehydes, ketones, carboxylic acids and their derivatives, as well as amines and aromatics. Various types of isomerism and isomer naming conventions, such as the cis/trans, E/Z and R/S systems, will be discussed in this course. They will also examine the structures and properties of common polymers and the intersection between organic chemistry and biochemistry by considering biological materials such as amino acids and sugars. In the laboratory, students will become proficient in performing basic operations such as recrystallization, distillation and synthesis.
In this course, students will perform quantitative and qualitative analyses using classic wet chemistry methods. They will learn how to accurately prepare samples and standards and use various reagents, glassware and apparatuses. Students will be introduced to standard identification tests for various chemical species and will be taught gravimetric and titrimetric techniques.
Through theory and practice, students will reinforce their understanding of basic chemistry concepts related to laboratory work, including: communicating concentration (such as molarity), stoichiometry and balanced reaction equations, naming chemical compounds, reaction equilibrium, and the fundamentals of acids and bases (pH, neutralization reactions, and strong/weak acids). They will also be taught how to apply these principles to perform the calculations necessary to derive results from test data.
Everyone communicates, but are they doing it well? Communicative competence takes practice and self-awareness. By developing their communication skills, the student will improve their interpersonal ability, intercultural competence, and digital fluency to prepare the student for success in the workplace. In Communication Strategies, the student will learn through discovery and project-based activities to practice approaching situations critically and collaboratively. The strategies the student will gain in this course will be useful throughout their program and in their chosen industry.
This course focuses on communication requirements in the Life Sciences sector and will help students build on the skills they practiced in Communication Strategies. In this sector-level course, students will collaborate with their peers to manage, analyze, and communicate technical and legal information to differing audiences in a variety of formats. This collaboration will involve practicing active listening and feedback/forward strategies within a Life Sciences context.
This course reinforces the communication strategies practiced in COMM-1173 to provide students with the communication skills needed to apply for, stay in, and progress in the world of work. Students will further develop their interpersonal skills and digital fluency by seeking college, industry and community supports. Additionally, they will apply speaking, writing, and collaboration strategies to getting the job, adjusting to the job, and developing long-term career goals. Communication for the Workplace is a creative and active learning opportunity to set students apart in today’s competitive job market.
Co-operative education integrates related on-the-job experience with classroom theory by integrating a term of paid employment with academic study. Students will have an opportunity to practice and apply skills required in a real-life workplace environment. As part of the work term, students will write a work term report and participate in a post-employment meeting with their coordinator.
This foundational course demonstrates the importance of mathematics in today’s business environment. Through a modular design, the student will explore the terminology, characteristics, and calculations of business measures as they relate to general business skills, accounting, human resource management, logistics, marketing, and financial services
In this course, students will learn the fundamentals of microbiology. Through classroom discussions, demonstrations, and guided practice, they will develop the skills to required to perform various operations in a microbiology lab. Students will build the competence to accurately observe, cultivate, and identify selected bacteria and fungi and will learn how to apply different sterilization methods in a microbiology lab to maintain a safe and sanitary environment.
In this course, students will be introduced to the basic principles and practices of food processing and pharmaceutical manufacturing. Through hands on practice in a manufacturing environment, they will learn various food and pharmaceutical processing methods while discovering the functionality and purpose of various raw materials and ingredients used to create different products. Students will also develop hands-on experience setting up and operating different types of manufacturing equipment and learn how physical and chemical properties are modified during various processing techniques. New technologies for food and pharmaceutical manufacturing will be studied through industry-led seminars and tours of different production facilities.
This course teaches students the fundamentals aspects and principles of project management such as key roles and the project life cycle from initiation, planning, execution and closure. Students will generate a project charter and responsibility matrix, and develop a project management plan that defines the project scope, project deliverables, and project schedule. They will also assess issues affecting the project including quality, risk, resources, and communication, including conflict management and team building.
This course introduces students to the concepts of quality and the basics of compliance, providing them with the building blocks for eventual success in the workplace. Students will evaluate their expectations of product quality and learn about good data and records management, good manufacturing practices, standard operating procedures and food safety to develop experience with the regulations, guidelines, and industry standards used to ensure quality and compliance.
This course provides students with an introduction to quality assurance and an overview of the quality systems that are used in industry to support good manufacturing practices. Throughout the course, they will develop an awareness of quality assurance terminology, activities, and essential quality systems based on regulatory requirements. This course offers students the opportunity to practice applying regulations and using quality systems such as document and change management to complete industry-level quality assurance activities.
In this course, students will develop foundational knowledge of basic probability and statistical theory through lecture and discussion on quality risk management and the application of various root cause analysis and continuous quality improvement tools. Students will practice performing statistical data evaluations in the laboratory to reinforce their understanding of the theoretical course concepts described in the classroom.
This course introduces students to Quality Control testing for the food and pharmaceutical industries based on the United States Pharmacopeia (USP). Throughout the course, students will learn about the structure and procedures of the USP and other compendial testing. They will also be taught how to apply USP requirements to the testing of raw materials and finished products. In the lab, students will practice applying QC testing techniques and sampling procedures for incoming materials and acceptance sampling standards.
This course provides students with hands-on experience applying regulations and using quality systems to complete industry-level quality assurance activities. Students will apply regulatory requirements, use quality systems and industry formats to develop and revise standard operating procedures, investigate non-conformance to determine corrective and preventative actions, and recall a product that does not meet regulatory requirements and quality standards. They will also develop a quality agreement and conduct an internal audit to identify areas on non-compliance and write an audit report.
This course provides an in-depth review of various food quality and safety systems used to manufacture food. It is specifically designed to introduce students to the fundamentals and application of food safety systems, including HACCP & PCP. Students will be taught how to identify and analyze food hazards, determine critical control points and associated limits, and monitor and verify food safety standards using Good Documentation Practices and Quality Systems (QS). They will acquire hands-on experience applying regulations and utilizing food safety systems to complete industry level Quality Assurance activities.