Program and Course Search
3
A
B
C
Community Support Worker - Associate Certificate
Overview
An exciting professional development opportunity for experienced support workers!
Flexible Learning
The Community Support Worker (CSW) Associate Certificate is an option available only to experienced, employed learners. Eligible students take six Education Assistant & Community Support Worker (EACSW) courses to receive their CSW Associate Certificate and they then have the opportunity to ladder into the EACSW regular certificate program if they choose to continue their education.
Further Education Opportunities
CSW Associate Certificate can lead to entrance into the EACSW Program. After completing the EACSW requirements, graduates can then continue towards a second year in the Human Services Diploma, laddering into University Degree programs in Child and Youth Care, Social Work or Community Rehabilitation.
Program Outcomes
Upon successful completion of this program, students will be able to:
- Demonstrate professionalism in practice consistent with the code of ethics and standards of practice of their respective disciplines
- Use effective interpersonal skills including active listening, collaboration, self-awareness and conflict resolution within multi-faceted roles and contexts
- Understand and respect cultural differences and multiple ways of knowing
- Practice from an ethic of inclusivity
- Establish and maintain wellness strategies to assure work/life balance both personally and professionally
- Engage in critical thinking, problem-solving and reflective practice
Admission Requirements
Potential candidates must be currently employed with a local community living organization and have a minimum of three years of full-time equivalent employment in the field.
- English 12, or equivalent, with a minimum of 60% or higher or a minimum LPI score of Level 4
Applicants will submit:
- A letter from their employer stating their current position and employment history
- A current resumé
- Official transcripts from previous educational settings and demonstration of college-level English requirement (unless special consideration)
- Two letters of reference
- A 250-word (one typed page) summary stating why they are interested in entering the program
Courses
EACS155 - Foundations Of Practice
EACS 155 Foundations of Practice introduces students to the theory and philosophical perspectives necessary for working with individuals who are challenged by a disabling condition. Values regarding service delivery are explored through an historical review of the disability movement and an examination of new initiatives and trends. This course also examines the role of unions, advocacy and policy and procedures in support services and introduces students to professionals from various professional infrastructure sectors including licensing and ministry personnel. Through personal reflection and research, the roots of person centered support will be explored and students will develop their own personal and professional philosophy of support work.
EACS156 - Support Strategies
EACS 156 Support Strategies focuses on support strategies used with individuals who have disabilities. The analysis and understanding of behaviour as a means of communication is explored. Strategies are learned and practiced in context to support individuals with the development of pro-social skills, life, vocational, and academic skills. An awareness of issues related to healthy sexuality and the ethics of touch are explored. Emphasis is placed on the ethics of support work and effective implementation of strategies to support individuals with disabilities to be as independent as possible.
EACS161 - Person-Centred Planning
EACS 161 Person-Centered Planning focuses on the need for planning, advantages and disadvantages of planning and the key elements of the planning process. The course examines how to identify and obtain information relevant to planning, formulation of long and short-term objectives, prioritization of objectives, and translation of objectives into action. Emphasis is placed on viewing, planning as a dynamic process, and analysis of human interaction as part of the planning process. Models for structuring positive interaction of all planning team members are reviewed.
EACS165 - Health and Wellness
EACS 165 Health and Wellness is designed to introduce the essential concepts of health and wellness with emphasis on six dimensions of wellness including: emotional, intellectual, spiritual, occupational, social and physical. Students will examine health and wellness from two perspectives. The first includes the examination of wellness in the students' lives with emphasis on developing strategies to increase resiliency and well being in the work place. The second dimension will focus on ways in which the wellness of others can be enhanced in a respectful, person-centred way that values personal choice and preferences. The course will emphasize the importance of lifestyle changes being self-directed and on understanding ways in which we can support change in others and ourselves. Lecture, interactive exercises and group discussions will be used to explore a variety of topics including: stress management, diet and nutrition, ageing, intimacy and relationships, immunity, safety, lifestyle, developing relationships and quality of life. The importance of professional accountability and authenticity in supporting the wellness of others will be emphasized.
EACS170 - Augmentative Communication
EACS 170 Augmentative Communication explores the alternative forms of communications for people with little or no speech. Non-speech communication programming is examined through review of normal and disordered language and the strengths and weaknesses of various augmentative communication systems. Communication systems studied include sign language and other manual systems, pictogram/ideogram communication and electronic systems.
FAM180 - Family Dynamics
FAM 180 Family Dynamics is designed to provide students with a variety of theoretical perspectives to understanding families. It considers the diversity of families through the lenses of the life course perspective and political policies. Family formation, parenting, separation and divorce and aging are all examined. Family issues are also considered, including marriage and death rituals, work and poverty, same sex relationships, disabilities and immigrants. Policies that affect families are explored through an examination of violence in the family and political trends. The course is intended to be a foundation for further study of families.
HSER174 - Interpersonal Communications
HSER 174 Interpersonal Communications provides the student with an opportunity to examine personal goals, values and attitudes; develop and practice listening and responding skills, and become more aware of personal strengths and limitations. This course is designed to help students gain self-understanding in order to be more effective in working with people.
Tuition & Fees
All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.
Culinary Management - Diploma
Overview
This program provides both the fundamental culinary and management skills for students with no previous culinary backgrounds looking to manage, own or operate a food and beverage business in the future.
Aspire to Own/Operate a Successful Food & Beverage Business
The Culinary Management diploma is developed for today’s aspiring contemporary chef looking to gain their culinary, management and/or entrepreneur skills.
Courses Include
- Professional Cook Levels 1 & 2**
- Management Communications
- Computer Applications
- Food and beverage cost controls
- Food service management
- Human Resource Management
- Organizational Leadership
- Mixology and Oenology
** Professional Cook Levels 1 & 2 are part of the ITA (Industry Trades Association) credential and can be used towards gaining a Red Seal certification.
This program is held at the Tenth Street Campus in beautiful Nelson, BC.
Program Outcomes
Upon successful completion of this program, learners will be able to:
- Explain terms, concepts and theories relevant to the Canadian culinary and hospitality industries
- Demonstrate developing critical and creative thinking skills
- Apply emerging problem-solving skills
- Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations
- Outline professional and ethical standards within their field
- Conduct themselves in a professional and ethical manner in academic and work-related environments
- Apply basic accounting principles as required
- Apply the basic principles of organizational behaviour, management theories and human resource management
- Competently use standard industry technology in communication and record keeping/data collection
- Explain the function of all standard kitchen equipment
- Demonstrate a working knowledge of restaurant operations and their value to the economy
- Demonstrate proficiency in menu development
- Apply industry-specific government health, safety and environmental standards and regulations
AND
Professional Cook Training Level 1
Upon successful completion of this program, learners will be able to:
- Describe essential elements of trade knowledge
- Describe all relevant industry safety standards, practices and procedures
- Describe all relevant industry sanitary standards
- Demonstrate a variety of basic production procedures
- Describe ordering and inventory practices
- Describe general concepts surrounding ingredients and nutrition
- Prepare stocks, soups, sauces and thickening and binding agents
- Prepare and process vegetables and fruit in a variety of ways
- Prepare and process a variety of starches
- Cut, process and cook meat, poultry and seafood
- Prepare a variety of garde manger items
- Prepare a variety of eggs dishes and breakfast items
- Describe the principles of baking
- Prepare a variety of baked goods and desserts
- Prepare and serve coffee, tea and non-alcoholic beverages
Professional Cook Training Level 2
Upon successful completion of this program, learners will be able to:
- Describe essential elements of trade knowledge
- Describe ordering and inventory practices
- Describe general concepts surrounding ingredients and nutrition
- Describe relevant human resource concepts
- Describe and perform cost management functions
- Describe front of house operations
- Prepare soups and sauces
- Prepare and process vegetables and fruit in a variety of ways
- Prepare and process a variety of starches
- Cut, process and cook meat, poultry and seafood
- Prepare a variety of garde manger items
- Prepare a variety of baked goods and desserts
Admission Requirements
- Any English course at the Grade 12 level with a minimum of 67% or higher. For international applicants, IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English language proficiency tests. If an international student applies with an IELTS of 6.0 overall score (with no band less than 5.5), then they would need to meet the requirements below.
- Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will complete ENGL 66 Essential English with a minimum of 67% in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
Students must acknowledge that they are in good health, able to stand for long periods of time and able to lift up to 25 kg.
In order to receive your credential in your program, you must maintain a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous term courses to be promoted to subsequent terms. In order to continue in the program and/or to graduate, students may not miss more than 10% of classroom and practical training in the program for each Professional Cook level. For Industry Training Authority (ITA) assessment, grading will be based on provincial standards set by the ITA of BC for Professional Cook Training. Seventy-five (75) per cent of the final grade will be based on practical work and 25 per cent of the final grade will be based on theory. Students must also complete the allotted ITA work-based training hours for PC1 before moving to PC2.
Courses
COOK100 - Professional Cook Level 1
COOK 100 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
CULM163 - Mixology and Oenology
CULM 163 Mixology and Oenology. The purpose of this course is to introduce the learner the fundamental beverage knowledge required to manage a resort/hotel beverage operation. The course is clearly broken into theoretical and practical segments. From a theoretical point of view, the learner will become familiar with important government regulations and the liabilities that influence a beverage operation. The ''Serving It Right'' Program, (a provincial requirement for anyone serving alcoholic beverages in BC will be covered thoroughly). The course will examine the methods of production of different spirits, beers and wine. A significant portion of the course will be spent on wine appreciation. Classroom discussion will cover grape varietals, VQA standards & certification, wine production and wine tasting arrangements. Wine and food pairing will also be covered with a general overview of classical cooking terminology. From a practical point of view, the course will provide the learner with the controlled formal practice time necessary to learn the full range of mixology methods ' stirring, building, shaking, and blending.
COOK101 - Professional Cook Level 1
COOK 101 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
CULM171 - Work Term
CULM 171 Work Term is a full-time paid work experience. It is monitored by the College and evaluation is completed by the employer and program instructors. Experiential learning is effective because it provides students with opportunities to acquire supervisory skills and competencies that are applicable to their future careers. This approach recognizes that a supervisor requires significant practice of the principles and skills learned during study and looks to the hospitality and tourism industry to provide an environment in which this practice can take place. This work term gives students an opportunity to apply and extend academic knowledge while employed with qualified hospitality and tourism employers throughout B.C., Canada and the world.
COOK200 - Professional Cook Level 2
COOK 200 Professional Cook Level 2. A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.
CULM155 - Computer Applications
CULM 155 Computer Applications will provide the student with a general introduction to computers and Microsoft application software. Setting up and using email and Moodle is emphasized, as assignments will be submitted to the instructor via this venue. The student will also explore and utilize the web and/or online libraries, searching for information for class assignments.
The student will assimilate the basics of Microsoft Word with regards to correct formats for posters / announcements, résumés, research papers, envelopes, letters, tables and newsletters including all page and print enhancements. Form letters, mailing labels and directories are also covered using the Mail Merge function. The student will also cover the basics of Microsoft Excel, using a number of commands to enhance a worksheet, chart sheets, templates and graphs. Page and print enhancements will also be utilized. The final section covers the integration of Word and Excel.
CULM153 - Organizational Leadership
CULM 153 Organizational Leadership. This course is designed to help prospective supervisors understand how individuals and organizations function effectively. It provides students with a working knowledge of the formal relationships between employees and management in the work place through the study of leadership styles, motivation, group dynamics and conflict resolution. Students will gain an understanding of the skills required to lead people and to contribute to a team effort. This course also examines changes in society and how they are influencing organizations relating to employee and management roles in time management, stress management, and problem solving.
CULM259 - Management Communications
CULM 259 Management Communications. Learning to communicate effectively involves knowledge and practice at a number of levels. In addition to theories about intrapersonal, interpersonal, group dynamics, and cross cultural communication, this course builds on a variety of practical business communication topics that are useful to managers in the hospitality and tourism industries. Selected topics and case studies assist students in developing the skills necessary for successful communications. The cross cultural communications component of the course is designed to prepare students for the challenge of living and working in an increasingly diverse society. Students will study both theoretical and practical aspects of communicating with people from other cultures. Examination and understanding of other cultures, including language, values and stereotyping, are emphasized in addition to a focus on the wide range of situations in which students may find themselves dealing with cross-cultural issues, particularly when conflict or misunderstanding occurs. Discussions and video components assist students in developing the skills necessary to succeed in the hospitality industry.
CULM164 - Food and Beverage Cost Controls
CULM 164 Food and Beverage Cost Controls is critical to the financial well-being of any food operation. ''Control'' is used in the context of managing an information system - not the manipulation and suppression of people. Fundamentals of internal controls and information systems for food and beverage operations will be covered. The course covers techniques of effective purchasing, receiving and production; sales control and food and beverage cost calculations. Labour cost control methods are explained and discussed.
CULM254 - Human Resources Management
CULM 254 Human Resources Management has a profound effect on the success of tourism operations. An understanding of fundamental human resources theory and practices is necessary in the service sector where the link between the tourism operation and the guest is so critical. Innovative approaches to human resources management are necessary to recruit and retain the right people in the industry. This course focuses on the critical issues that concern managers in the tourism industry, employee relations, recruiting and selection, challenges and trends and employment standards.
CULM265 - Food Service Management
CULM 265 Food Service Management. The Food and Beverage Department, be it a hotel or resort, is a high profile department and can be a substantial profit centre. It is one thing to understand that you must control a Food and Beverage operation, but it is another to understand how, when and why you must do it. The purpose of this course is to show how you can manage the department to provide desired levels of profitability and customer satisfaction. Through lectures and hands on operations exercises, you will study food and beverage operations and learn how to analyze and implement changes that will affect the success of the food service department.
Tuition & Fees
All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.
D
E
F
G
H
Hospitality Management – Post Graduate Diploma
Overview
Build on your education and life experience with the Post-Graduate diploma in Hospitality Management. Business specialists such as human resource managers, marketing professionals, accountants, and entrepreneurs are among Canada’s top 10 highest paid personnel. The tourism sector is the fastest growing industry in BC; it already offers the most employment opportunities.
The two-year Post Graduate diploma in Hospitality Management will provide you with the knowledge and skills necessary to be successful in the ever-changing and competitive business world in Canada, specifically the hospitality and tourism industry. The Post Graduate diploma in Hospitality Management includes a required paid 500 hour work term between year one and year two of studies. Students will be given the opportunity to interview for positions of their choice in the hospitality industry either locally, in larger cities, or in resort areas anywhere in Canada or abroad.
Program Outcomes
Upon successful completion of this program, learners will be able to:
- explain terms, concepts, and theories relevant to the Canadian hospitality industry.
- demonstrate developing critical and creative thinking skills.
- apply emerging problem solving skills.
- communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations.
- outline professional and ethical standards within their field.
- conduct themselves in a professional and ethical manner in academic and work-related environments.
- apply basic accounting principles as required.
- apply the basic principles of organizational behaviour and human resource management.
- describe and explain principles of leadership.
- competently use standard industry technology in operations, communication, and record keeping/data collection.
- demonstrate a working knowledge of industry operations and their value to the economy.
- apply industry specific government health, safety, and environmental standards and regulations.
Admission Requirements
b) Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will complete ENGL 66 Essential English with a minimum grade of C+ in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
c) Completion of a two-year diploma or Bachelor’s degree from a recognized post-secondary institution in Canada or English speaking institution from another country.
Student must acknowledge that they are in good health, able to stand for long periods of time, and able to lift up to 25 kg.
In order to receive your credential in your program you must maintain a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous semester courses to be promoted to subsequent semesters.
Courses
SROM155 - Computer Applications
SROM 155 Computer Applications will provide the student with a general introduction to computers and Microsoft application software. Setting up and using email and Moodle is emphasized, as assignments will be submitted to the instructor via this venue. The student will also explore and utilize the web and/or online libraries, searching for information for class assignments.
The student will assimilate the basics of Microsoft Word with regards to correct formats for posters / announcements, résumés, research papers, envelopes, letters, tables and newsletters including all page and print enhancements. Form letters, mailing labels and directories are also covered using the Mail Merge function. The student will also cover the basics of Microsoft Excel, using a number of commands to enhance a worksheet, chart sheets, templates and graphs. Page and print enhancements will also be utilized. The final section covers the integration of Word and Excel.
SROM159 - Business Communications
SROM 159 Business Communications focuses primarily on written and oral communication skills as they relate to the business world. Topics include writing memos, letters, emails, formal reports and other business correspondence, delivering effective verbal presentations, resume preparation and research techniques. Understanding the theory of business communication and being able to employ this theory effectively in written and verbal communication is critical for tourism, recreation, and hospitality managers who wish to succeed. This course places emphasis on the conceptual, practical, and technical aspects of effective workplace communication.
TWC164 - Business Communications I
TWC 164 Business Communications I is an introduction to the fundamentals of effective written business communication and their application to workplace communication. Additionally, students will solidify and advance their skills in researching and presenting ideas and reports.
PGHM161 - Accommodation Management
PGHM 161 Accommodation Management introduces students to the workings of a rooms division operation in a large hotel, including the responsibilities of key departments and positions within the division, as well as the check-in/checkout process, guest experience, security and emergency response, and the night audit. Revenue management and supply & demand are covered along with rooms divisions strategies and tactics to maximize revenues and profits.
RHOT164 - Food and Beverage Cost Controls
RHOT 164 Food And Beverage Cost Controls introduces the student to the concepts involved in a food and beverage cost control program that would benefit any food and beverage operation. The students will learn and be able to explain income statements including revenues, expenses, and profit. Purchasing & receiving, recipe costing, yielding, menu engineering, labour cost, and beverage costings will also figure prominently during the delivery of this course.
SROM151 - Marketing
SROM 151 Marketing examines the roles and functions of marketing in the tourism industry. The principles of customer service excellence and service recovery are discussed in detail. You are lead through the five steps of the Marketing Planning Process discovering how product, price, plan and promotion (4 P's) are used in the marketing of tourism products and services. You will conduct a case study analysis of an existing company to demonstrate knowledge of marketing concepts studied.
RHOT152 - Supervisory Housekeeping and Maintenance
RHOT 152 Supervisory Housekeeping and Maintenance provides an overview of the fundamentals of housekeeping and maintenance management in a hotel and resort setting. Areas discussed include: the role of the Executive Housekeeper, Maintenance Manager, labour cost control, scheduling, budgeting, cleaning procedures, material planning and laundry operations. You will discuss energy saving trends and the environmental stewardship of hotels and resorts.
SROM153 - Organizational Leadership
SROM 153 Organizational Leadership. This course is designed to help prospective supervisors understand how individuals and organizations function effectively. It provides students with a working knowledge of the formal relationships between employees and management in the work place through the study of leadership styles, motivation, group dynamics and conflict resolution. Students will gain an understanding of the skills required to lead people and contribute to a team effort. This course also examines changes in society and how they are influencing organizations relating to employee and management roles in time management, stress management, and problem solving.
RHOT162 - Supervisory Food and Beverage Service
RHOT 162 Supervisory Food and Beverage Service. The food and beverage department plays an important role in the overall success of the operation at a resort or hotel. The essence of the restaurant is service. The purpose of this course is to introduce you to the fundamentals of food and beverage service and the impact it has on the success of the restaurant. The course will deal with the elements of service through theoretical discussion and hands on practical service through Scholars Dining Room. The theoretical portion of the course will deal with the components of customer service, restaurant sanitation, types of menus, menu terminology, types of food service, service of wine, suggestive selling, establishing and evaluating service standards, communications and handling the service with a computer system.
SROM169 - Accounting
SROM 169 Accounting is an introductory course in accounting, from the basic accounting equation to preparation of the Income Statement, Statement of Changes in Owner's Equity, and Balance Sheet. This course covers merchandise operations, service business accounting, depreciation, adjusting entries, as well as specialized journals.
RHOT172 - Kitchen Management/Food Preparation
RHOT 172 Kitchen Management/Food Preparation students will study and practice the fundamental skills necessary to function competently in a kitchen. Via practical hands on experience this course will provide students with a glimpse of the day in the life of a chef and the culinary world. Professionalism, teamwork, proper safety and sanitation procedures are all a part of any well run kitchen and will be emphasized in this course. This hands-on course covers aspects of food preparation and safety considerations. During the course the students prepare foods, learn how to create ''eye appeal'' in food preparation, understand timing and prepare foods for event(s).
RHOT280 - Student Field Trip
RHOT 280 Student Field Trip is a three day (30 hour) credit bearing field trip to visit wineries, restaurants, resorts and hotels in the Kootenay of British Columbia. This course will enable students to experience some of the theory of oenology studied during the first year of studies in addition to seeing the economic impact of wine tourism first hand. This trip also provides an excellent opportunity for students to examine other hospitality sectors impacted by the growth of the wine industry such as, lodging, food and beverage facilities. Students will meet with hospitality industry personnel from general managers to front line staff.
RHOT171 - Work Term
RHOT 171 Work Term is a full-time paid work experience. It is monitored by the College and evaluation is completed by the employer and program instructors. Experiential learning is effective because it provides students with opportunities to acquire supervisory skills and competencies that are applicable to their future careers. This approach recognizes that a supervisor requires significant practice of the principles and skills learned during study and looks to the hospitality industry to provide an environment in which this practice can take place. This work term gives students an opportunity to apply and extend academic knowledge while employed with hospitality employers throughout B.C., Canada and the world.
PGHM263 - Mixology and Oenology
RHOT 263 Mixology and Oenology. The purpose of this course is to introduce the learner the fundamental beverage knowledge required to manage a resort/hotel beverage operation. The course is clearly broken into theoretical and practical segments. From a theoretical point of view, the learner will become familiar with important government regulations and the liabilities that influence a beverage operation. The ''Serving It Right'' Program, (a provincial requirement for anyone serving alcoholic beverages in BC will be covered thoroughly). The course will examine the methods of production of different spirits, beers and wine. A significant portion of the course will be spent on wine appreciation. Classroom discussion will cover grape varietals, VQA standards & certification, wine production and wine tasting arrangements. Wine and food pairing will also be covered with a general overview of classical cooking terminology. From a practical point of view, the course will provide the learner with the controlled formal practice time necessary to learn the full range of mixology methods - stirring, building, shaking, and blending.
RHOT268 - Budgeting and Entrepreneurial Training
RHOT 268 Budgeting and Entrepreneurial Training. The principles and practices of developing a successful tourism or hospitality business are undertaken. Course work includes analysis, creating a vision, goals, financial and business plans, advertising and marketing applications, and research methods and techniques.
RHOT272 - Hospitality Law
RHOT 272 Hospitality Law outlines Canadian Law applicable to the hospitality industry, identifies areas where there may be potential legal problems, and discusses rights and liabilities relative to relationships within the hospitality industry. Topics include constitutional law, the common law of contract, definition of hotels and related establishments, safety of guests and torts, care of guests' property, sale of food and alcohol, insurance and hotel keeper's compensation.
RHOT273 - Tourism and the Canadian Economy
RHOT 273 Tourism and the Canadian Economy is an introduction to basic micro and macro economics with applications to tourism and the Canadian economy. Topics include the operation of markets, costs of production, types of markets, inflation, growth, unemployment and exchange rates.
ECON107 - Principles Of Microeconomics
ECON 107 Principles of Microeconomics usually taken following Economics 106 Principles of Macroeconomics. Topics covered include: supply and demand - price supports, the agricultural problem, value theory, theory of the firm - competition, pollution, industrial organization - monopoly, public utilities, advertising, income distribution - labour unions, productivity.
RHOT175 - Hospitality Computer Applications
RHOT 175 Hospitality Computer Applications. In this course students will explore the data base and information needs of lodging properties and food service establishments. Through hands-on experience, students are given the opportunity to learn a food and beverage point of sale system (Micros POS), a property management database system (Opera) and a convention/meeting graphic drawing system (Meeting Matrix).
RHOT254 - Human Resources Management
RHOT 254 Human Resources Management has a profound effect on the success of tourism operations. An understanding of fundamental human resources theory and practices is necessary in the service sector where the link between the tourism operation and the guest is so critical. Innovative approaches to human resources management are necessary to recruit and retain the right people in the industry. This course focuses on the critical issues that concern managers in the tourism industry, employee relations, recruiting and selection, challenges and trends and employment standards.
RHOT265 - Food Service Management
RHOT 265 Food Service Management. The Food and Beverage Department, be it a hotel or resort, is a high profile department and can be a substantial profit centre. It is one thing to understand that you must control a Food and Beverage operation, but it is another to understand how, when and why you must do it. The purpose of this course is to show how you can manage the department to provide desired levels of profitability and customer satisfaction. Through lectures and hands on operations exercises, you will study food and beverage operations and learn how to analyze and implement changes that will affect the success of the food service department.
PGHM282 - Dining Room And Event Management
PGHM 282 Dining Room Management is a hands-on course which takes you from a basic understanding of the principles of food production and service to the practical skills and knowledge for the effective management of food and beverage service outlets. Emphasis is on training skills and human interaction techniques, as well as quality control, financial controls and customer relations. You are actively involved in the menu planning (both food and wine) for our dining room and special event functions. This includes the staffing, management and marketing of the food and beverage operation.
PGHM270 - Convention, Sales and Catering Services
PGHM 270 Convention, Sales and Catering Services covers relevant aspects of running large group meetings in hotels and resorts from start to finish. Students will develop a group resume, prepare complete banquet event orders, develop menus, and plan for lodging, transportation, and travel manifests. The course will cover current practices and the future of the meetings industry, focusing on technological advances including web-based programs that support industry programs.
PGHM259 - Management Communcations
PGHM 259 Management and Cross Cultural Communications. Learning to communicate effectively involves knowledge and practice at a number of levels. In addition to theories about intrapersonal, interpersonal, group dynamics, and cross-cultural communication, this course builds on a variety of practical business communication topics that are useful to managers in the hospitality and tourism industries. Selected topics and case studies assist students in developing the skills necessary for successful communications.
The cross-cultural communications component of the course is designed to prepare students for the challenge of living and working in an increasingly diverse society. Students study both theoretical and practical aspects of communicating with people from different cultures be they generational, societal, or ethnic. Examination and understanding of other cultures, including language, values and stereotyping, are emphasized in addition to a focus on the wide range of situations in which students may find themselves dealing with cross-cultural issues. Discussions and video components assist students in developing the skills necessary to succeed in the hospitality industry.
PGHM315 - Leadership
PGHM 315 Leadership examines the theory and practical application of leadership. It covers the latest thinking in leadership theory and contemporary practices at work within organizations in a global economy. Topics such as motivation, strategic planning, team building and negotiation will be explored.
PGHM315 - Leadership
PGHM 315 Leadership examines the theory and practical application of leadership. It covers the latest thinking in leadership theory and contemporary practices at work within organizations in a global economy. Topics such as motivation, strategic planning, team building and negotiation will be explored.
I
i
J
L
M
N
O
Office Administration and Technology - Bookkeeping Certificate
Overview
Part-time, online, nine months—starts every September and finishes by May.
Part-time means that you should schedule 20 hours per week for assignments and studying.
Learn bookkeeping fundamentals and much more! Understand the full bookkeeping cycle from set-up and beyond. Get first-hand experience with accounting software and payroll administration. Build your communication, teamwork and presentation skills.
Through hands-on practical experience, you will learn:
- Proficient, touch typing
- Computer applications such as Word and Excel
- Databases
- Professional document production
- Interpersonal and professional communication skills
- Accounting concepts and procedures
- The accounting cycle
- To create and modify accounting records
- To prepare and analyze financial statements
- payroll fundamentals
- Sage (Simply Accounting) software
- Employability skills
- Professionalism
Program Outcomes
Admission Requirements
In addition to meeting the general entrance requirements for admission to Selkirk College, applicants must meet the following Office Administration and Technology Program requirements:
Office Administration and Technology Certificate (Office Assistant and Bookkeeping Concentrations):
- English Studies 11 with a minimum of 60% or higher, or equivalent
- For international applicants, IELTS 6.0 overall band score with no band below 5.5, or equivalent on other internationally recognized English Language Proficiency Tests
- Any Math 10 (or equivalent) with a minimum of 60%
NOTE: Students that do not meet all admission requirements may complete the College Readiness Tool (CRT) to confirm required math and English levels.
The deadline for receiving required documentation is stated in the student’s admissions letter.
An interview (in person or by telephone) with the program coordinator (or designate) may be required before entry to the program.
Where space permits, students may be admitted up to the end of the first week of the course. Admission beyond this point will only be possible with the approval of the instructor(s) involved.
The minimal requirement for graduation is a cumulative program GPA of 2.67 or equivalent standard.
Courses
OTEC100 - Online Learner Success
OTEC 100 Online Learner Success (OLS) provides students with a working knowledge of the Moodle online learning platform utilized by all Selkirk College online courses. Students submit assignments, discussion postings, emails, and quizzes to gain experience in working in an online classroom environment. This course is essential for student success in online studies.
OTEC110 - Keyboarding I
OTEC 110 Keyboarding I provides students with the necessary techniques to keyboard accurately at a minimum of 35 net words per minute using the alpha and numeric keyboard. Starting with finger placement, students learn how to type alphabetic keys, numbers, punctuation and symbols quickly, accurately, and without looking at a keyboard. This course or the equivalent skill is essential for those interested in an office career and for subsequent computer courses where keyboarding is required.
OTEC111 - Keyboarding II
OTEC 111 Keyboarding II is an advanced keyboarding course designed to increase keying speed and accuracy to a minimum of 50 net words per minute on a five minute timing. Students cover the alphabetic and punctuation keys, keyboard numbers, and symbols. Keyboarding software provides immediate feedback and records results. Lessons must be completed successfully within the required accuracy goals before advancement. This course or the equivalent skill is essential for those interested in advancing in an office career.
OTEC115 - Administrative Computer Applications
OTEC 115 Administrative Computer Applications introduces essential computer skills required in any office career. Students learn terminology and how to use popular computer applications utilizing the Windows operating system. File Explorer, Windows Accessories, web browser basics, web navigation and research, internet security, blogs and social media are covered. Students also learn email etiquette and how to use Microsoft Outlook for composing, sending and receiving email messages, managing contacts, task creation, and calendar scheduling.
OTEC120 - Business Math and Calculators
OTEC 120 Business Math and Calculators teaches the touch method of calculator use, explains common calculator features, and emphasizes business and personal problem solving. Multiplication, division, the memory function, decimals, fractions, percentages and discounts are all introduced as well as the metric system and conversions. Students use practice drills throughout the course to enhance speed and accuracy.
OTEC135 - Business Communications
OTEC 135 Business Communications is designed to teach students how to plan, organize, and write accurate and effective reader-friendly business documents appropriate for use in today's global business environment. Design and strategies are covered for various business letters, memos, reports, proposals and electronic messages. A situational focus groups business communications into three categories: daily, persuasive, and negative. Practicing techniques for all three, students learn to communicate and respond effectively and professionally in a variety of workplace situations.
OTEC150 - Word Processing I
OTEC 150 Word Processing I is designed to teach students basic functions of a word processing program as well as how to properly format business documents including letters and memorandums. Business standards in all documents are upheld throughout the course. Microsoft Word software is utilized as the learning platform; however, skills can be transferred to most word processing programs.
OTEC153 - Spreadsheets
OTEC162 - Employability Skills
OTEC 162 Employability Skills will help students develop successful job search strategies for today's competitive and changing job market. Topics include self-assessment, workplace skills, creating on online presence, job search strategies and research, using the Internet for job search and career planning, networking, resumes, employment-related communications, application forms, portfolios, and interviews. Students also explore the role of human resources, occupational health & safety, employment standards, and Worksafe BC.
OTEC170 - Bookkeeping I
OTEC 170 Bookkeeping I provides students with an introduction to manual accounting. Emphasis is placed on fundamental accounting principles and their application in day-to-day business situations. This course is based on a service business organized as a sole proprietorship. Students cover basic bookkeeping skills including double-entry general journal entries, posting to the general ledger, preparing a trial balance, recording adjustments in a ten-column worksheet, producing period-end financial statements, closing the temporary accounts, maintaining petty cash, and preparing bank reconciliations.
OTEC171 - Payroll
OTEC 171 Payroll is an introduction to payroll procedures and employer responsibilities with regards to deductions and submissions. Students will practice manual payroll calculation and preparation. Topics of study include calculating employees' earnings and deductions, calculating employer payroll expenses, recording and remitting employees' deductions, and employers' annual responsibilities for filing the T4 summary form.
OTEC172 - Bookkeeping II
OTEC 172 Bookkeeping II is an intermediate approach to manual accounting. Students will gain additional knowledge in common accounting systems including sales, purchases, taxes, and inventory. The concepts will be presented in the context of a merchandising business. Topics of study include specialized journals, combined journals, merchandise inventory, HST/GST/PST, year-end procedures and worksheets, and annual reporting. Financial statements will be prepared in detail including a classified balance sheet, an income statement with a cost of goods sold section, and a statement of owner's equity.
OTEC175 - Computerized Accounting
OTEC 175 Computerized Accounting introduces students to an integrated computerized accounting system using Sage 50 Accounting for Windows. Utilizing business scenarios, students will establish company records; maintain daily transactions using the general ledger, accounts payable, accounts receivable, inventory, and payroll features; and create financial statements.
OTEC181 - Capstone: Bookkeeping
OTEC 181 Capstone: Bookkeeping helps students extend their accounting, word processing and database, and spreadsheet software knowledge by completing a variety of practical, integrated projects. Students will also further develop decision-making, prioritizing, organizing, and other administrative skills.
Office Administration and Technology - Office Assistant Certificate
Overview
Full-time, online, six months—starts every September and completes in February.
Full-time means that you should schedule 35 hours per week for assignments and studying.
The Office Assistant Certificate also has a part-time entry in January. Courses finish at the end of February and then resume in September. This is a perfect gradual start to determine whether the online classroom environment is right for you. Please note that part-time study lengthens completion time and affects student qualification for funding—ask us.
Through hands-on practical experience, you will learn:
- Proficient, touch typing
- Accounting fundamentals and practices
- Up-to-date productivity software, such as Word and Excel
- Interpersonal and professional communication skills
- Customer service techniques
- Professional document production
- Employability skills
- Personal and office organization
- Team-building skills
- Professionalism
Program Outcomes
Admission Requirements
In addition to meeting the general entrance requirements for admission to Selkirk College, applicants must meet the following Office Administration and Technology Program requirements:
Office Administration and Technology Certificate (Office Assistant and Bookkeeping Concentrations):
- English Studies 11 with a minimum of 60% or higher, or equivalent
- For international applicants, IELTS 6.0 overall band score with no band below 5.5, or equivalent on other internationally recognized English Language Proficiency Tests
- Any Math 10 (or equivalent) with a minimum of 60%
NOTE: Students that do not meet all admission requirements may complete the College Readiness Tool (CRT) to confirm required math and English levels.
The deadline for receiving required documentation is stated in the student’s admissions letter.
An interview (in person or by telephone) with the program coordinator (or designate) may be required before entry to the program.
Where space permits, students may be admitted up to the end of the first week of the course. Admission beyond this point will only be possible with the approval of the instructor(s) involved.
To be promoted a student must achieve a minimum grade of 50% in every course.
The minimal requirement for graduation is a cumulative program GPA of 2.67 or equivalent standard.
Courses
OTEC100 - Online Learner Success
OTEC 100 Online Learner Success (OLS) provides students with a working knowledge of the Moodle online learning platform utilized by all Selkirk College online courses. Students submit assignments, discussion postings, emails, and quizzes to gain experience in working in an online classroom environment. This course is essential for student success in online studies.
OTEC110 - Keyboarding I
OTEC 110 Keyboarding I provides students with the necessary techniques to keyboard accurately at a minimum of 35 net words per minute using the alpha and numeric keyboard. Starting with finger placement, students learn how to type alphabetic keys, numbers, punctuation and symbols quickly, accurately, and without looking at a keyboard. This course or the equivalent skill is essential for those interested in an office career and for subsequent computer courses where keyboarding is required.
OTEC115 - Administrative Computer Applications
OTEC 115 Administrative Computer Applications introduces essential computer skills required in any office career. Students learn terminology and how to use popular computer applications utilizing the Windows operating system. File Explorer, Windows Accessories, web browser basics, web navigation and research, internet security, blogs and social media are covered. Students also learn email etiquette and how to use Microsoft Outlook for composing, sending and receiving email messages, managing contacts, task creation, and calendar scheduling.
OTEC120 - Business Math and Calculators
OTEC 120 Business Math and Calculators teaches the touch method of calculator use, explains common calculator features, and emphasizes business and personal problem solving. Multiplication, division, the memory function, decimals, fractions, percentages and discounts are all introduced as well as the metric system and conversions. Students use practice drills throughout the course to enhance speed and accuracy.
OTEC130 - Business English for Professionals
OTEC 130 Business English for Professionals focuses on correct English usage in a business environment and provides students with a comprehensive study of grammar, punctuation, and style, as well as business spelling and vocabulary development. This course is essential for students seeking successful careers in management, administration, communication, and related areas in which a high level of English language skill is required.
OTEC135 - Business Communications
OTEC 135 Business Communications is designed to teach students how to plan, organize, and write accurate and effective reader-friendly business documents appropriate for use in today's global business environment. Design and strategies are covered for various business letters, memos, reports, proposals and electronic messages. A situational focus groups business communications into three categories: daily, persuasive, and negative. Practicing techniques for all three, students learn to communicate and respond effectively and professionally in a variety of workplace situations.
OTEC140 - Administrative Procedures
OTEC 140 Administrative Procedures - students will master essential organizational skills and develop efficient office practices in preparation for entry into the contemporary office. Preparing students for the office environment that requires workers to communicate effectively, think critically, apply problem-solving skills, and work effectively with other members of the office team. Students will look at the rapid pace of change in the office of today and understand office workers need the ability to develop new skills and understand new processes as jobs evolve.
OTEC150 - Word Processing I
OTEC 150 Word Processing I is designed to teach students basic functions of a word processing program as well as how to properly format business documents including letters and memorandums. Business standards in all documents are upheld throughout the course. Microsoft Word software is utilized as the learning platform; however, skills can be transferred to most word processing programs.
OTEC151 - Word Processing II
OTEC 151 Word Processing II is a continuation of Word Processing I and is designed to progress students beyond the basic functions of a word processing program to further enhance documents. Students are introduced to some of the more advanced features of Word including automating formatting, utilizing special Word features, merging documents, and customizing documents. Business standards in all documents are upheld throughout the course. Microsoft Word software is utilized as the learning platform; however, skills can be transferred to most word processing programs.
OTEC153 - Spreadsheets
OTEC160 - Human Relations
OTEC 160 Human Relations concentrates on personal and professional development skills needed by workers in today's workplace. Students will study and practice these skills including self-examination and assessment, self-motivation and goal setting, stress management, time management, effective communication, interpersonal skills, handling conflict, client relations, teamwork, problem solving, and an understanding of business ethics.
OTEC161 - Service Delivery
OTEC 161 Service Delivery concentrates on development of fundamental customer service skills required by workers in today's office. Students acquire skills including self-assessment, understanding and controlling barriers to customer service, determining customer needs, problem solving, developing opportunities, empowerment, effective communication, self-motivation and goal setting, and the use of technology. Customer-focused companies are profiled to examine how they promote excellence in customer service.
OTEC162 - Employability Skills
OTEC 162 Employability Skills will help students develop successful job search strategies for today's competitive and changing job market. Topics include self-assessment, workplace skills, creating on online presence, job search strategies and research, using the Internet for job search and career planning, networking, resumes, employment-related communications, application forms, portfolios, and interviews. Students also explore the role of human resources, occupational health & safety, employment standards, and Worksafe BC.
OTEC170 - Bookkeeping I
OTEC 170 Bookkeeping I provides students with an introduction to manual accounting. Emphasis is placed on fundamental accounting principles and their application in day-to-day business situations. This course is based on a service business organized as a sole proprietorship. Students cover basic bookkeeping skills including double-entry general journal entries, posting to the general ledger, preparing a trial balance, recording adjustments in a ten-column worksheet, producing period-end financial statements, closing the temporary accounts, maintaining petty cash, and preparing bank reconciliations.