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Created to challenge and inspire the next generation of theatre designers, the Theatre Design MA course at Bristol Old Vic Theatre School delivers intensive vocational training, enabling talented designers to develop their creative and technical ability in set and costume design for performance. Read more
Created to challenge and inspire the next generation of theatre designers, the Theatre Design MA course at Bristol Old Vic Theatre School delivers intensive vocational training, enabling talented designers to develop their creative and technical ability in set and costume design for performance.

The Theatre Design MA course has just four places on offer in each intake, students receive focused individual mentoring and support from the BOVTS team and high-profile visiting professionals, all set in the environment of an integrated company staging fourteen productions a year.

The course duration is four terms; starting in April the course runs until July the following year.

The full time course is aimed at multi-skilled postgraduate level students. We encourage applicants with a range of experience and previous training in Theatre, Art and Design, (Architecture, Costume, Graphics, Interiors, Film Design, Painting, Sculpture, Drama and Theatre). We do not limit entry to students with previous training, although the majority of applicants come from degree courses. A comprehensive portfolio of artwork is required at interview.

Collaborative working with students from a range of disciplines at BOVTS, design students are offered at least three leading design positions on public productions at a variety of respected venues – from The Bristol Old Vic Theatre to the Brewery Theatre.

Master-classes and workshops with visiting professional practitioners help build a thorough understanding of the subject, these include script analysis, life and figure drawing, model making, technical drawing, CAD, Photoshop and model photography. Specialist lectures cover theatre design and costume history. Research and practical work are supported by site and production visits including trips to theatre design events and exhibitions.

An extensive portfolio of industry-standard work can be achieved over the course of four terms, including staged productions and theoretical projects. Students leave BOVTS with the skills, knowledge and confidence to build careers as professional designers. There are end of year exhibitions at the Royal West Academy of Art in Bristol and in London.

Inspiring leadership by Head of Design Angela Davies, who is an award-winning theatre designer with high-level industry links. The course equips its graduates for entry into prestigious Theatre Design competitions such as the Linbury Prize for Stage Design and the RSC’s trainee scheme. BOVTS graduates held 5 out of the 12 final places in the Linbury Prize 2013.

Applications are accepted at least one year in advance of the course start date. The four-term course starts at the beginning of the summer term and completes at the end of the summer term of the following academic year.

Recent graduates have held design positions at the RSC, Pilmlico Opera, Bristol Old Vic, The Brewery Theatre and the Tobacco Factory, The Finsborough Theatre The Vault Festival and with Kneehigh Theatre Company.

To receive more information on course structure and highlights, please contact

Course Outline

Term 1
- Intensive skills-based classes from professional practitioners, including model-making and technical drawing
- Theatre script analysis and period research workshops
- Exploration of the collaborative creative process with a professional director and the MA Directors at BOVTS on the Theatre and Short Play Project
- Master-classes in advanced model-making techniques, technical drawing, an introduction to Photoshop and model photography
- Production and site visits.

Term 2
- Continued exploration of the design process through to presentation with meetings with a visiting professional on the Opera Project
- Regular design tutorials with additional workshops and classes to extend understanding.
- Theory is put into practice by designing the set or costumes for a BOVTS Spring production
- Collaborative working with a staff or visiting director and the BOVTS production teams for professional theatre venues

Term 3
- Design presentations and exploration of the production process through to full stage realisation.
- Close collaboration with actors, stage managers, technicians and scenic artists
- Work with the BOVTS MA Directors to complete production designs for the Brewery Theatre
- Skills classes and support in CAD and Photoshop and an introduction to portfolio design.

Term 4
- Series of small-scale productions for the Brewery Theatre
- Work begins on summer productions, exploring the role of set or costume designer in-depth
- More independent working with mentoring and support through the process
- Development of CV and professional portfolio
- Preparations for the end of year exhibitions at the Royal West Academy of Art, Bristol and London
- Exhibitions and Industry interviews with professional practitioners from a range of theatre disciplines, providing networking opportunities and pathways to work

PLEASE NOTE THAT APPLICATIONS ARE FOR APRIL 2016 ENTRY AND WILL CLOSE ON 27TH FEBRUARY 2015 AT 4PM.

Offline Applications
Please contact:The Admissions Office, 1-2 Downside Road, Bristol BS8 2XF.

Tel: 0117 973 3535.
Email: .

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Modern business practices rely on accurate logistics and reliable, dependable supply chains. The smooth operation of these crucial aspects of company operations affects the profitability and reputation of any organisation that supplies business-to-business or business-to-consumer. Read more
Modern business practices rely on accurate logistics and reliable, dependable supply chains. The smooth operation of these crucial aspects of company operations affects the profitability and reputation of any organisation that supplies business-to-business or business-to-consumer.

Accredited by The Chartered Institute of Logistics and Transport (CILT) and The Chartered Institute of Purchasing and Supply (CIPS), this course is designed to equip you with the skills and knowledge needed by this fast-paced industry. Alongside topics such as strategic sourcing, contract and stakeholder management, and risk management, you also study information technology and information systems. This reflects the revolutionary impact the Internet and e-commerce have had on logistics and supply chain management and how they continue to drive innovation. You also engage in contemporary issues that influence industry practices such as ethical sourcing, reducing CO2 emissions and government policies that affect transport and infrastructure investments (road, rail, aviation and maritime).

This programme is taught at the Business School by experienced senior lecturers. There are usually opportunities for industry visits and senior staff from within the logistics and supply chain professions often visit campus to deliver guest lectures.

Units of Study

This course aims to provide you with an advanced understanding of the key concepts, principles and practices of the logistics and supply chain sector. Units on the programme will cover the following themes:

Units on the programme include:
• Logistics and Supply Chain Concepts and Practices
• Supply Chain Planning
• Investigating Business Practice (Consultancy Project)
• Research Methods
• Dissertation
• Option unit (choose one from): Business Analytics; Project Management Concepts and Practices; Management Practices.

The number of units you study will depend on if you choose the PgCert (60 credits), PgDip (120 credits) or MSc (120 credits of units + 60 credit dissertation).

Course in Depth

Logistics and Supply Chain Concepts and Practices
This unit introduces logistics and supply chain concepts and principles, examines operations and material flows, and critically analyses global supply chain strategies.

Supply Chain Planning
This unit introduces information systems concepts, addressing the issues that are relevant to supply chains. It also critically examines how supply chains are planned and managed.

Investigating Business Practices (Consultancy Project)
This is an investigative unit that enables you to synthesise theoretical knowledge with practical application and supports the development of your professional and employability skills. You will work on a live business problem, from the setting of objectives through to the production and presentation of recommendations for a business audience.

Research Methods
This unit will help you develop your critical thinking, reflective writing and other study skills, including analysis and referencing, to successfully study at Masters level and in particular, to introduce you to general research methods needed to successfully develop a dissertation proposal or research brief.

Dissertation
To successfully complete the Masters award, you are required to complete a 15,000 word Dissertation. In this unit, you are expected to identify, structure, frame and investigate a complex managerial or business issue and produce a substantial written document of your achievements and conclusions.

Speciall Features

■ You will be taught in the Business School’s £75 million teaching and research headquarters in central Manchester.
■ As a Masters student in the Business School, you will have the opportunity to go on company visits. Each year there is a programme of company visits where students can see behind-the-scenes within an organisation and engage with owners and managers of these organisations. The company visit programme in 2015/16 includes site visits to: Jaguar LandRover Factory Tour; Robinsons Brewery; Manchester United Football Club; BBC MediaCityUK.
■ This programme is accredited by the Chartered Institute for Logistics and Transport (CILT) and the Chartered Institute of Purchasing and Supply (CIPS).
Short-term placements are available in a number of companies based in the North West.

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Our MA Graphic Design course has been structured to promote the role of designers as skilled professional communicators, and firmly embed a culture of research and problem solving into creative practice. Read more
Our MA Graphic Design course has been structured to promote the role of designers as skilled professional communicators, and firmly embed a culture of research and problem solving into creative practice.

Our course aims to promote specialism and mastery in your own unique area of graphic design - which you'll identify and develop with us on this MA. Enabling you to produce meaningful outcomes from informed research is a top priority.

Using the extensive industry links brought by our course staff, you'll be encouraged to foster connections with industry partners within your area of specialism. With the help of visiting lecturers, industry experts and live briefs, you'll gain real-life experience of the design industry. And emphasis will be placed on how to present both yourself and your design work in a professional arena.

The industry orientation of this course is concerned with exploring graphic design languages in all their facets. You'll enhance your understanding of the aesthetic and commercial value of your work, and accrue professional experience which will add innovation to your practice.

On this course you'll taught through a range of lectures, workshops, tutorials, live pitches and presentations. We also place a strong emphasis on independent research.

Industry Partner

You'll benefit from well-established industry links with corporate, media, cultural and creative organisations.

Our course has links with:
-Design Bridge
-Pearlfisher (design group)
-FutureBrand
-The Brewery
-The BBC
-Imagine
-Bloom
-Interbrand

We also have regular guest lecturers and recent guests have included:
-Richard Williams - Founder of Williams Murray Hamm
-Tim Perkins - Group Director of Design Bridge
-Philip Carter - Founder of Carter Wong Tomlin
-Helen Healy - Picture Editor for the Guardian newspaper

Careers

MA Graphic Design alumni go on to work in a diverse variety of exciting careers. Employment opportunities include:
-Graphic design
-Museum design
-Web or interactive design
-Picture editing
-Freelance design or illustration
-Brand design
-Packaging design
-Retail design
-Art direction
-Design management

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UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Read more
UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities in addition to a modern pilot-scale brewery.

Course Details

The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.

Format

Modules will be chosen with the approval of the Programme Board depending on the student's background.

Part 1 - Taught modules

Students take 60 credits as follows:

- Core Modules -

Students take 15 credits:

PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)

- Elective Modules -

Student take 45 credits from the following:

FE6101 Food Business: Markets and Policy (5 credits)
FS6105 Material Science for Food Systems (5 credits)
FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
FS6107 Advances in the Science of Muscle Foods (5 credits)
FS6108 Advances in Food Formulation Science and Technology (5 credits)
FS6103 Novel Processing Technologies and Ingredients (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6121 Meat Science and Technology (5 credits)
MB6114 Hygienic Production of Food (5 credits)
NT6102 Human Nutrition and Health (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)

Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:

FS3602 Chemistry of Food Proteins (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
MB4611 Microbial Food Safety (5 credits)

Students who pass Part 1 and achieve a minimum aggregate of 55% are eligible to progress to Part 2. Students who pass Part 1 but who fail to meet the minimum progression standards, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.

Part 2

FS6102 Dissertation in Food Science (30 credits)

Assessment

The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.

Careers

On completing this course, you will be able to:

- conduct original research in food science
- demonstrate an understanding of scientific literature
- apply critical thinking and problem-solving skills in food science
- explain the techniques used in food research, in both principle and practice
- communicate effectively with the food industry and with society at large
- show a comprehensive understanding of current food consumer and food industry trends

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

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This is a four term course (over about 15 months) that runs from Easter to the following July. We take four directing students each year and expect applicants to have significant experience of theatre including directing. Read more
This is a four term course (over about 15 months) that runs from Easter to the following July. We take four directing students each year and expect applicants to have significant experience of theatre including directing. You will have the opportunity to work with students of other disciplines – including actors, designers and technicians – as well as with experienced staff, visiting tutors and theatre professionals.

NB This course is only for candidates possessing a previous degree and substantial previous professional experience.

Please note Applications are a year in advance of the course start date.

Course Outline

Term 1
The first term comprises of a variety of workshops and projects that build skills needed to be an effective, confident and creative drama director. These include:

An overview of the ecology of the theatre industry.
Workshops with professional directors.
Text work.
Involvement in a range of acting techniques (physical theatre, combat, approaching Shakespeare etc).
Lighting/sound and other technical skills.
Design and model making.
Workshops in auditioning.
Observing actors’ classes.
Working with design students on ‘notional projects’.
Observing production weeks on shows in the professional venues we work in.
An introduction to TV directing course.
The term culminates in a presentation of a theoretical production. Each directing student selects a play and prepares for production. You present research and creative ideas, describe the approach that you are taking to the play and show a model box and costume drawings that you have made to a panel of industry professionals. You are then given actors and lead a short rehearsal of a scene from your chosen play.

Terms 2, 3 and 4
Over the following academic year (so from September to July) each directing student has an individually structured timetable allowing you to be involved in a variety of projects and productions. These include:

A text project: Where you work as director with a cast of final year acting students to prepare and present a play to staff and industry professionals (but not the public).

Assistant Directing: You would normally work as an assistant director on two or three theatre school productions, a television project and a radio play. You would be expected to help with research, attend production and design meetings and take some rehearsals under the supervision of the director.

Placements: There may be the opportunity for a placement at a theatre – including Bristol Old Vic Theatre with whom we have a strong working relationship. Recent theatre companies that directors have had placements at include Birmingham Rep, Hull Truck & Shakespeare at the Tobacco Factory.

Directing A Production: You will direct a play at a local Bristol venue using final year acting students. Recent venues have been the Alma Tavern Theatre and The Brewery Theatre (part of the Tobacco Factory). It will be a play that you select (with guidance given and parameters set by BOVTS).

There are three compulsory components on the MA in Drama Directing Course. These are:

Assistant Director; theatre
Assistant Director; radio/TV
Directing a Production.

PLEASE NOTE THAT APPLICATIONS ARE FOR APRIL 2016 ENTRY AND WILL CLOSE ON 27TH FEBRUARY 2015 AT 4PM.

Offline Applications
Please contact:The Admissions Office, 1-2 Downside Road, Bristol BS8 2XF.

Tel: 0117 973 3535.
Email: .

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The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology. Read more
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:

- food proteins
- food fats
- food macromolecules
- sensory science
- food packaging
- food processing and preservation
- food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities, in addition to a unique pilot-scale brewery.

Visit the website: http://www.ucc.ie/en/cko06/

Course Details

On successful completion of this course, you will be able to:

- apply the principles of food chemistry and technology and food microbiology to food systems
- demonstrate an ability to perform selected techniques in food analysis
- develop the capacity to undertake lifelong learning
- communicate effectively with the food industry and with society at large.

Format

The course is one year full time, or two years part time.

Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Assessment

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Careers

On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

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The Alberta Haskayne Executive MBA aims to transform Canada’s future by educating the next generation of business and public sector leaders. Read more
The Alberta Haskayne Executive MBA aims to transform Canada’s future by educating the next generation of business and public sector leaders.

In the context of increasing complexity, competitiveness and uncertainty, experienced professionals are recognizing the need to enrich their skills and deepen their professional networks. The Executive MBA, jointly offered by the Haskayne School of Business and the University of Alberta, is designed to meet your needs.

Extensive Support

Our team is committed to providing extensive support to allow you to get the most out of your learning experience.

Resources for the Executive MBA program include:
-Library resources: the dedicated MBA librarian helps you plan and execute your research; in addition the librarian offers tutorials to
help you develop good study habits and research skills.
-Tutorials: throughout the program faculty members and / or teaching assistants will provide additional support when needed to help practice challenging concepts and prepare for exams.
-Recorded lectures: classroom sessions are recorded and made available to students to allow you to recap topics or view a session you missed.
-Catering: breakfast, lunch and snacks are provided throughout the semester to allow you to meet with your study team before or between classes.
-Parking: parking is provided for all greyed out weekends on the calendar during the semester.
-Study space: there are many spaces for individual or group study available to Executive MBA students within the Graduate Lounge and elsewhere within Scurfield Hall; study rooms can also be reserved at the University of Calgary’s downtown campus.
-Executive coach: our executive coach can help guide you to maximize your Executive MBA experience in the context of your broader personal and professional goals.
-Career counselling: dedicated MBA career advisors are available to support you if you are looking to make a career transition during the program.

Leadership Focus

Leadership is a central theme across the core curriculum, from the first course, “The Manager as Strategist”, to applied leadership in the Capstone project course.

The executive speaker series is an opportunity for students to connect in a meaningful way with Canadian business leaders, many of whom are alumni of the Haskayne School of Business. Previous speakers have included:
-Gregg Saretsky, President and CEO , WestJet Airlines
-Anne Merklinger, CEO, Own the Podium
-W. Brett Wilson, Entrepreneur and Philanthropist
-Naheed Nenshi, Mayor, City of Calgary
-Jeff Gustavson, President, Chevron Canada Ltd.
-Bob Sartor, President and CEO, Big Rock Brewery
-Dick Haskayne, former Chairman, TransCanada Pipelines

Entrepreneurial Perspective

The Executive MBA program is targeted at experienced professionals who are leaders within their organizations or expect to be within the next few years. In an increasingly complex and globalized business environment, leaders need to find new ways of solving business challenges to maintain a competitive advantage. Entrepreneurial thinking, focused on equipping students with the skills, processes and toolkit to lead innovation in any context, is therefore a core course for students in the Executive MBA Program.

Diverse Cohort

Executive MBA Class of 2017 Profile
-3.1 average GPA
-575 average GMAT
-14 years’ average work experience
-30% female and 70% male
-40% of the class has an international background or work experience
-85% of the class have undergraduate degrees, with engineering and business majors being most common
-50% of the class work in the energy sector and 20% in not-for-profit
-35% of the class work in an operational function, 30% in general management, 15% in sales / marketing and 15% in accounting / finance / planning

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