Program and Course Search

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

PTEC 101 Introduction to Program and Online Learning for Success. This course introduces students to the Pharmacy Technician Program structure and how to navigate the online learning management system (Moodle). An overview of the curriculum, teaching and learning approaches and strategies for success are discussed. Students are introduced to the steps required to become a Registered Pharmacy Technician in Canada.

PTEC 102 Anatomy, Physiology and Medical Terminology is an introduction to medical language, and the anatomy and physiology of the human body using a body system approach. Students will learn to describe normal functioning of body systems and begin to explore the pathophysiology of common diseases and medical conditions that will be covered in Pharmacology I and Pharmacology II.

PTEC 103 Introduction to Professional Practice introduces students to the professional practice and scope of practice requirements for pharmacy technicians. Foundations for federal and provincial laws, regulations and standards that govern pharmacy practice in the Canadian health care system are examined. Foundations for ethical, professional practice are introduced and leveled in subsequent courses.

PTEC 111 Interpersonal Communication in Pharmacy focuses on self-awareness and effective interpersonal communication skills required of professionals working on the health care team and as an online learner. Students learn how to actively listen and respond, account for differences that may influence understanding and engagement in conversation, and use communication strategies to support personal wellness and professional boundaries.

PTEC 117 Fundamentals of Product Distribution provides an introduction to pharmacy language, drug dosage forms, routes of administration, and techniques and procedures required to implement safe and efficient drug distribution. Students explore drug distribution systems and the path of a prescription / drug order for release of product. Students access resources to support evidence-informed decision-making. Factors that contribute to errors in product distribution are examined and actions to prevent occurrence are discussed.

PTEC 122 Pharmacy Calculations covers the mathematical skills required in the practice of pharmacy. Students examine measurement systems, decimals, fractions, and ratio and proportion concepts. The metric system, in keeping with health care standards in Canada, is a main focus of the course. The interpretation of numerals, symbols and Latin abbreviations used in the pharmacy is a focus within all course assignments and exams. Exploration of dilution and concentration, percentage strength, and compounding calculations prepare students for hands on lab classes in dispensing, compounding and sterile product preparation. Emphasis is placed on completing all calculations with 100% accuracy in preparation for application and testing in the lab classes and practicum.

PTEC 123 Professional Practice II is designed to expand the student's understanding of and appreciation for the expectations of professional practice. Building on concepts introduced in PTEC 103, students discuss ethical and legal principles that guide professional practice and how to respond when unethical, illegal or unprofessional actions are observed. The student will examine federal and provincial legislation details that guide pharmacy operations and drug distribution. Basic principles will be applied to support optimal patient care and health promotion.

PTEC 126 Pharmacology I is part one of a two-part course that covers the study of drugs and their properties, effects, and therapeutic value in the major drug categories. Upon completion, students will be able to place common drugs into correct therapeutic categories and examine indications, side effects, trade and generic names, major drug interactions and storage considerations. Students will learn the essentials of pharmacology and how it relates to dispensing and patient safety. Students will explore and practice assessing when a patient should be referred to a pharmacist, identify drug-related problems and discuss appropriate monitoring parameters. Knowledge gained in this course will support the pharmacy technician within their scope of practice in a collaborative interprofessional health care team.

PTEC 127 Community Practice Theory examines the role of the pharmacy technician in prescription processing, documentation and product distribution in community pharmacies. Students examine all technical aspects of receiving, verifying, and processing prescriptions to ensure accuracy, safety and compliance with legislation, regulatory requirements and best practices. The principles and processes of record keeping, inventory management, adjudication and billing are studied. Students are introduced to the principles of non-sterile compounding and examine the use of over-the-counter (OTC) drugs, natural health products and complementary treatments. The pharmacy technician's collaborative role in health promotion and information sharing activities with patients is examined.

PTEC 128 Interpersonal Communications in Pharmacy II explores more advanced communication skills required for obtaining comprehensive personal health information, conducting medication histories, and engaging in health teaching. The pharmacy technician's role in health promotion activities and public health initiatives are examined. Students discuss the competencies of intra and inter-professional collaborative practice in greater detail.

PTEC 213 Transition to Professional Practice is designed to support students in preparing for preceptorship, licensure exams upon graduation, and entry to practice. Students build on their knowledge of regulatory requirements, jurisprudence, and ethical and professional practice.

PTEC 216 Pharmacology II is part two of a two-part course that covers the study of drugs and their properties, effects, and therapeutic value in the major drug categories. Upon completion, students will be able to place common drugs into correct therapeutic categories and identify indications, side effects, trade and generic names, major drug interactions and storage considerations. Students will learn the essentials of pharmacology and how it relates to dispensing and patient safety. Students will explore and practice assessing when a patient should be referred to a pharmacist, identify drug related problems and discuss appropriate monitoring parameters. Knowledge gained in this course will support the pharmacy technician within their scope of practice in a collaborative interprofessional health care team.

PTEC 217 Institutional Pharmacy Practice builds on the fundamentals of product distribution previously learned and examines the role of Pharmacy Technicians employed in institutional settings. Students examine hospital drug distribution systems and processes, medication safety, principles of infection control and sterile product preparation, and quality assurance / risk management practices.

PTEC 220 Technology for Product Distribution introduces students to the management of database information and technology used in the pharmacy to dispense medications. Students apply concepts learned in previous theory courses to pharmacy case study scenarios using pharmacy dispensing software. Accuracy and completeness of database information and appropriate use of technology systems to support safe product distribution are emphasized. Concepts explored in this course provide a foundation for subsequent lab courses in the program.

PTEC 221 Prescription Dispensing is a experiential lab course in which students apply the knowledge and skills acquired from previous theory courses to process and dispense prescriptions safely, efficiently and effectively in community practice settings. Students practice the technical aspects of processing prescriptions including interpreting prescriptions, performing calculations, documentation, and verification. Principles of inventory management and best practices in pharmacy record keeping are integrated into the learning activities. Students apply and demonstrate effective interpersonal communication and health teaching skills associated with the dispensing process.

PTEC 223 Institutional Dispensing and Sterile Product Preparation is a experiential lab course in which students learn the aseptic skills required to prepare a variety of parenteral products. Students apply the knowledge and skills acquired from previous theory courses to process and dispense prescriptions safely, efficiently and effectively in hospital practice settings. Students practice the technical aspects of processing prescriptions including interpreting prescriptions, performing calculations, documentation, and verification. Principles of inventory management and best practices in pharmacy record keeping are integrated into the learning activities. Safety, dosage calculations, incompatibilities, sterile procedure, and quality assurance controls are emphasized.

PTEC 224 Non-Sterile Compounding is a experiential lab course in which students learn the skills and best practices for compounding non-sterile products including ingredient calculations, measurements, and preparation techniques for creams, ointments, solutions, and suspensions. Students use compounding formulas and drug stability and drug compatibility reference materials in the preparation of products with an emphasis on accuracy and safety. Maintenance of compounding equipment and workspace utilization are integrated into the learning activities.

PTEC 230 Community Practicum provides students with the opportunity to consolidate and apply the knowledge, skills and values attained from theory and lab courses. Students gain experience in all aspects of the pharmacy technician role in the community setting and are evaluated based on their ability to demonstrate professional competencies required for entry to practice.

PTEC 231 Institutional Practicum provides students with the opportunity to consolidate and apply the knowledge, skills and values attained from theory and lab courses. Students gain experience in all aspects of the pharmacy technician role in the institutional practice and are evaluated based on their ability to demonstrate professional competencies required for entry to practice.

HSER 254 Core Concepts in Human Services introduces students to the concepts of theory and practice in Human Services and the interrelationship between the two. A number of theoretical perspectives on change are explored from both a Child and Youth Care and Social Service Worker orientation, including multicultural, feminist, developmental and post modern perspectives. Each of the theoretical perspectives studied offer a basis for understanding the helping relationship and personal change processes. An emphasis will be placed on psychodynamic, humanist, cognitive/behavioural, systemic and solution-focused/narrative approaches to practice.

HSER 258 Fundamentals of Change I is designed to assist the student in developing self-awareness as a helper, and in developing both an understanding and a beginning level of skill. Students are required to participate in exercises, role plays, simulations and video taping of interviews and counselling sessions, in order to accomplish the course objectives.

INDG 287 Introduction to Indigenous Teachings and Practices. This course will provide students with an introduction to Indigenous studies, including key concepts, themes and topics relevant to Indigenous histories and contemporary practices. The history and impact of colonialism, residential schools and oppression will be explored. We will explore Indigenous Worldview and ways in which we can respectfully participate in creating a future vision which embodies respect for cultural diversity and the health of our planet. Local wisdom keepers will be invited to share stories.

PSYC 240 Child Development is an introduction to normal child development; this course explores selected aspects of the physical, cognitive, emotional, and moral development of children from birth to middle childhood; and examines the major theories of child development.

HSER 255 Professional Foundations for Human Services explores foundations of Human Service Worker professional practice through an examination of the issues surrounding professional identity, ethical practice, and the interdisciplinary team approach. The skills required for communicating as a professional and as a team member, both oral and written, are developed throughout the course.

HSER 259 Fundamentals of Change II is designed to assist students to build advanced helping skills on the base developed in HSER 258. Students will learn to use their helping relationships and interpersonal communication skills within the framework of the helping process model. Students are required to demonstrate their skill development on video tape, as well as demonstrate analytical skills which will require both self-awareness and knowledge of the helping model. The focus is on the skills required to carry out action planning, support of action and evaluation of outcomes in helping interventions.

HSER 281 Directed Studies Methods is a self directed course where students are expected to demonstrate a basic understanding of the specific theoretical approaches to working with a specific client population. Further, students are expected to demonstrate an in-depth understanding of the specific concerns and issues related to this distinctive group, and demonstrate an understanding of the specific approaches and skills used with this group. Learning strategies include library research, exploration of relevant journals, interviewing practitioners and other individual's small group discussions with the instructor and presentation of results. Typical focus areas may include, but are not limited to, people with specific disabilities, people dealing with substance use/addictions, people who experience violence, community-based advocacy, people who perpetrate violence, people with mental illnesses, people with co-occurring disorders, family preservation and support, individual counselling, geriatrics, preparing people for employment, specific ethnic populations, multicultural work, children and adolescents and First Nations work.

PSYC 241 Adult Development is an introduction to teenage and adult development. This course explores selected aspects of the physical, cognitive, emotional, and moral development from adolescence thru late adulthood.

HSER 280 Advanced Human Service Practicum is a second level or advanced practicum for individuals who have completed a previous block practicum or have demonstrated those skills through a PLA. After an orientation to the agency, students are expected to provide direct services, assuming full responsibility with appropriate supervision, to specified clients, or client groups. Students will develop competence in providing a specific service and in participating as a team member in the agency.