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1. Course Information:
Course Name: Computer Systems
Course Number: COMP-0006
Program: Business Administration, Office Administration,
Hotel and Restaurant Management
Total Course Credits: 3
Prerequisite(s): None
Corequisite(s): None
Learning Resource(s):
Electronic resources are provided to students throughout the course. Students may print these
resources if they wish.
2. Course Description:
In this course, students gain skills in using technology to complete a variety of tasks. Students use
technology to communicate, research, organize and manage their work while considering various
issues associated with the use of technology for such tasks.
3. Rationale:
Businesses require individuals who can effectively use computer technology. Students learn to work
effectively with a variety of applications to communicate, gather information, manage information,
and share information.

4. Learning Outcomes:
At the completion of the course the learner should be able to:
1. Communicate effectively in a business/professional environment using technology.
2. Manage business-related work using technology.
3. Perform reliable online research.
4. Explore hardware used by the business/professional world.
5. Elements of Performance:
1. Communicate effectively in a business/professional environment using technology.
1.1. Use electronic mail.
1.2. Collaborate on-line.
1.3. Identify online security measures.
1.4. Create an electronic portfolio.
1.5. Explore social media.
2. Manage business-related work using technology.
2.1. Perform electronic mail management functions.
2.2. Maintain personal information such as schedules, contacts, and task lists using
information management software.
2.3. Manage files on a local network and on the web.
2.4. Create, use and remove shortcuts on a variety of objects.
2.5. Personalize programs.
2.6. Use a file compression utility.
2.7. Search for files in a variety of mediums including email messages, files, folders, and
2.8. Explain legal issues related to computer use.
3. Perform reliable online research.
3.1. Use advanced search techniques.
3.2. Evaluate the credibility of information found on the web.
3.3. Act within the guidelines of copyright laws.
3.4. Use the Windows Help application.
4. Explore hardware used by the professional world.
4.1. Describe basic computer hardware.
4.2. Discuss professional uses for peripheral devices.
4.3. Use a variety of peripherals.
4.4. Assess the requirements of an ergonomically-designed workstation.
4.5. Discuss basic computer network concepts.
4.6. Describe equipment and procedures to reduce risks to your systems, data, and personal

6. Delivery Methods:
Demonstration, hands-on activities, discussion, and research projects. Much of the class time will be
spent working on practical applications. Students that miss a class are responsible for ensuring that they
obtain any materials they may have missed and complete any exercises assigned.
7. Assessment and Evaluation:
Assessment Weight
8 Assignments and Projects worth 10% each 80%
Online Portfolio 20%
Total 100%

Supplemental Privileges:
This is a practical, assignment-based course therefore supplemental privileges are not allowed.

Evaluation Scale:
A+ 90 - 100 B+ 76 - 79 C+ 66 - 69 D 50 59
A 80 - 89 B 70 - 75 C 60 - 65 F 0 49
8. Essential and Employability Skills:
Critical and
Creative Thinking
Self Management
and Organization
Working with
Others Use of Technology
Speaking Critical thinking Organizational
and time
Use Information and
Communication Technology
(ICT) to perform required tasks
Listening Creative
Initiative and risk
taking abilities
Recognition of
and respect for
diversity and
Manage digital information
Reading Problem
Flexibility and
Use digital tools to reflect and
record learning
Writing Research Skills Personal and
Communicate effectively online
Presenting Planning skills Consensus
Engage in relevant online
Numeracy Safe work
Negotiation Manage group interactions using
multiple technologies

Develop fluency in online
authoring and publishing
9. Topical Outline:
Computer hardware and software
File management and utilities
Legal issues
Networking concepts
Online storage and collaboration
Outlook including advanced email features, calendar, and task management
Social media
Web-based research
Windows 7

10. Details of Preparation:
Cheryl Little 14/05/2014
Prepared by: Date:
11. Approval:

Recommended for approval by:
Program Chair or Designate

Approved by:
Dean/Designate or Director/Designate

School of Business, Agriculture & Environment Course Outline Attachment
Excused Absence:
An excused absence is only approved by the instructor and/or Dean/Chairperson if the student has
notified the instructor prior to the class period missed and the absence meets one of the following
a) Medical illness doctors certificate may be required by the college.
b) Snow or ice storm causing highway department to issue a travel advisory.
c) Family/personal crisis.
d) A specialist appointment that has been previously set and if missed would cause undue medical
e) Jury duty.
f) Natural disaster, e.g. flood, tornado etc.
Consistent attendance is critical to your success in this course. If you miss class you miss important
content, class discussions, and instructions regarding assignments and tests it is solely your responsibility
to find out what you missed (see academic policy A5).

Missed Quizzes / Tests / Exams:
In the case of a missed quiz, test, exam or other compulsory class activity, a grade of zero will be
assigned unless the student has an excused absence or has made prior arrangements with your

Missing or Late Assignments:
Assignments are to be submitted by the deadlines set out by the course instructor. Late assignments will
be subject to penalties as determined by the course instructor. Exceptions are made for excused absences.

Technology Use in Classroom:
The use of cell phones, smart phones or other communications devices for social networking purposes is
not permitted in classes.

Unless there are exceptional circumstances (the onus of proving those circumstances is on the student),
in addition to any other sanctions authorized by academic policy A25, students shall receive a failing
grade in the course. Cheating is defined in the academic policy and includes using other peoples work as
your own, allowing other people to use your work as theirs and using unauthorized materials and
resources during a quiz, test or examination.

Grammar, Spelling, Punctuation Guidelines
School of Business, Agriculture & Environment
Ten percent of the mark on all written assignments submitted for marks will be based on the
fundamentals of grammar, punctuation, and spelling. This would apply to written/typed assignments for
all Business courses in the School of Business, Agriculture & Environment, except for Business English,
Communications and Research and Report Writing, where more marks would be allocated, based on the
nature and intent of those courses.
This recommendation is based on:
The Conference Board of Canadas Employability Skills Profile lists the ability to communicate so
others pay attention and understand as one of its fundamental skills.
Program advisory committees consistently indicate that communication skills are essential skills for
employees in their organizations.
The need to provide many opportunities for students to learn and reinforce these skills so that their
use becomes second nature.
Addressing todays trends towards technological slang, shortcuts, and abbreviations in
Marking Criteria
The following criteria will serve as a guideline, but are not limited to:
1. Format and layout (placement, balance, margins, physical appearance)
2. Message plan (clear flow of message)
3. Mechanics:
o punctuation
o spelling
o capitalization,
o sentence structure
o word use
o abbreviations
o numbers (written or spelled)
o incomplete sentences
o fused (run-on) sentences
4. Communication:
o too wordy
o unfamiliar words
o uses courtesy
o active voice
o coherence and clarity of thought
o non-biased or sexist
o tone relevant to topic
o depth of discussion and thought
o unrelated thoughts in one sentence
o sentences are too long
o indefinite pronoun