Tourism and Destination Management - Diploma

Program at a Glance
Length
2 years
Campus
Tenth Street
Intake Dates
Fall
Overview

The Tourism and Destination Management (TADM) diploma at Selkirk College is a two-year, experience-based program designed to prepare students for dynamic and rewarding careers in the tourism sector. Building on over 40 years of tourism education, this modernized program responds to strong industry growth and evolving workforce needs. 

 Through five themed semesters, students gain practical skills in responsible leadership, destination and financial management, outdoor recreation, tourism marketing and customer relations, as well as participating in a paid work term and hosting student-run events. The curriculum emphasizes sustainability, community engagement, Indigenous perspectives and business strategy, ensuring graduates are equipped to responsibly innovate, lead and make a meaningful impact. 

 With credits that transfer into universities around Canada and the world, this program provides flexible pathways to employment, entrepreneurship and career advancement. Whether you’re a student, a current industry professional or future entrepreneur, this diploma provides a smart, practical and inspiring launchpad into a thriving, globally connected industry.

Program Outcomes

Upon successful completion of this program, learners will be able to: 

  1. Design and implement tourism business strategies that cultivate destination resilience by balancing economic viability, environmental stewardship and cultural responsibility.   
  2. Exemplify responsible leadership by applying ethical, inclusive, and place-based approaches to tourism and destination management.  
  3. Demonstrate cultural protocols when integrating Indigenous and community knowledge, culture and heritage into tourism planning and guest experience 
  4. Demonstrate proficiency in financial, operational and marketing tools that support responsible business practices.  
  5. Collaborate with culturally diverse and interdisciplinary teams to deliver tourism services that meet community and industry needs.   
  6. Communicate professionally in tourism and hospitality settings through writing, speaking and digital engagement to foster lasting client and industry partner relationships.  
  7. Identify innovative opportunities that facilitate sustainable development within the tourism sector.  
  8. Apply knowledge gained from work-integrated learning, capstone projects and community-based experiences.   

In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Tourism and Destination Management program requirements to be considered fully qualified: 

  1. English Studies 12 or English First Peoples 12 or ENGL 60 with a minimum of 67%.
  2. 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.  
Additional Requirements
  1. Entry to the program is in the Fall semester. Entry may be limited by prerequisites or space limitations. International entry may be limited where international student enrolment targets or limits have been met. 
  2. Participation in the paid work term is mandatory for graduation from the program. See “Work Term Policy” below for more details. 
  3. There are components of this program where students will set up and run events or spend time in a kitchen or lab setting.  As a result, it is suggested that students be in good health, able to stand for long periods of time and able to lift up to 25 kg. 
  4. Possible additional travel expenses associated with class field trips are the responsibility of the student.
Graduation and Promotion
  1. A student must achieve a minimum term GPA of 2.33 and can carry no more than one (1) failing grade in the previous semester courses to be promoted to subsequent semesters.  Any student with more than one (1) failure during the previous semester must have the School Chair’s approval to progress to the next semester and may be required to withdraw.    
  2. If a student is not successful in completing a course, they can still continue in the program—either full-time or part-time—with approval from the School Chair. To support their success, students will have the opportunity to create a personalized learning plan. *Since courses are offered on a semester basis, students who need to retake a course may need to wait until it is available again.
  3. Students who wish to take more than a full semester course load can only do so with approval from the School Chair or their designate. Students who are considering an increased course load, are encouraged to reach out to the School Chair or designate to discuss their goals and create a plan that supports their success in the program.
  4. A student whose progress in a course is not satisfactory may be required to withdraw from the course and take an upgrading course which may be associated with an additional cost. 
  5. Normally, two unsuccessful attempts in a course are considered grounds for withdrawal from the program. However, a third attempt may be permitted at the discretion of the School Chair or designate. The program encourages students to seek guidance and support early to help ensure success. 
Term 1
Required Courses

TADM 120 Tourism for People, Place and Planet is an introductory course in which students explore how tourism influences and is influenced by its host communities, cultures and environments. Using environmental, cultural, social, and economic lenses, students investigate current trends, visitor motivations and the evolving impacts of tourism. With an emphasis on ethical decision-making and cultural awareness, students will acquire a deeper understanding of the core sectors, including industries, governments, rightsholders and community partners. Students will learn how these sectors work together to support resilient and responsible destinations. Through reflection, discussion and applied activities, learners will develop foundational knowledge, professional vocabulary, and learn about emerging career pathways as they begin to envision their role in a rapidly changing global tourism landscape.

Credits
3

TADM 125 Digital Applications supports students to gain digital confidence and practical technical skills and applications for success in the tourism workplace. From creating professional documents and spreadsheets to navigating digital communication platforms, students will build the digital literacy needed for today’s connected world that reflects both accessible and culturally respectful practices. Hands-on activities emphasize practical tools to manage projects, communicate effectively, and market tourism experiences.

Credits
3

TADM 130 Indigenous Rights and Tourism Sustainability provides students with the opportunity to gain a deeper understanding of Indigenous perspectives, worldviews, rights and relationships to land through the lens of environmental management and tourism. With the support of guest speakers, students will learn how Indigenous knowledge systems, legal traditions, and cultural practices contribute to sustainable land, resource, and visitor stewardship. Through examining the impacts of colonization, emphasis is placed on building cultural awareness, honouring diverse voices, and fostering respectful engagement with Indigenous communities in tourism and hospitality contexts.

Credits
3

TADM 135 Professional Communication is a highly interactive course in which students develop their authentic voices for a broad range of audiences in tourism and hospitality settings. Through verbal, written and digital communications, students will deepen their intercultural awareness and learn to communicate with purpose, clarity and intention. Using various forms of media, students will collaborate with their peers and practice storytelling to convey inclusive and culturally aware professional communications.

Credits
3

TADM 140 Destination Marketing and Brand Management introduces students to the principles and practices of tourism marketing, emphasizing strategic planning, brand development and customer engagement. Students will learn how to respectfully identify target markets, design compelling marketing campaigns, and leverage digital and traditional channels to attract and retain visitors. Through case studies, experiential projects, and industry examples, students will apply marketing concepts to real-world tourism businesses, developing both practical skills and critical thinking required for a dynamic, sustainable and competitive global industry.

Credits
3
Term 2
Required Courses

TADM 150 Financial Accounting provides students with a foundational understanding of introductory accounting principles as they apply to tourism operations. Students will learn how to record transactions, prepare financial statements, and make sense of financial data to support ethical and regulatory considerations relevant to tourism businesses. 

Credits
3

TADM 155 Leadership Perspectives: Voices from the Tourism Landscape allows students to engage directly with diverse tourism leaders—from Indigenous entrepreneurs and small ecotourism operators to resort managers and sustainability changemakers. Through guest speaker sessions, conversation, storytelling, interviews and reflective discussions, students will explore a range of leadership styles, business models and perspectives that shape the tourism industry today. Each voice offers a different lens on what it means to lead responsibly, inclusively, and ethically in today’s complex tourism landscape. Students will be encouraged to reflect on their own leadership values, identify the kind of impact they want to have, and make meaningful connections between classroom learning and real-world stories.

Credits
2

TADM 160 Outdoor Recreation Operations and Management introduces students to the organizations, values and practices that shape recreation experiences across British Columbia. Through a focus on destination resilience and responsible land stewardship, students will explore how parks, protected areas, and outdoor recreation sites are designed, managed, evaluated, sustained and nurtured. The course integrates practical field skills—such as trail and campground layout, impact monitoring, and site planning—with analytical approaches that consider ecological, cultural, social and visitor-use dynamics. Learners will engage with real-world case studies, community and cultural perspectives, and interagency partnerships to understand how recreation decisions are made and how they influence the long-term sustainability of natural places and visitor experiences.

Credits
3

TADM 165 Food Systems and Sustainable Practices takes students into the world of sustainable food systems and culinary practices. Students explore how culinary practices connect to culture, community and environmental impact. This hands-on course introduces students to the fundamentals of food preparation, kitchen safety, and seasonal sourcing with an emphasis on sustainability and local food networks.

Credits
3

TADM 170 Field Studies: Relationships and Destination Immersion offers students an applied, place-based learning experience grounded in connection to community, culture, and environment. With an emphasis on ethical engagement and relationship-building, students will participate in immersive visits to various destinations and tourism organizations around the region. Learners will critically analyze the complexities of tourism development on the land, and explore how resilient, responsible, and culturally respectful tourism experiences are created and maintained. Field study hosts will provide multiple perspectives, where students will observe operations, meet industry and community leaders, and reflect on their own emerging professional identities while connecting classroom concepts to real-world practice.

Credits
1

TADM 175 Reservations and Guest Service Management provides practical insight into accommodation and guest service management. With an emphasis on professional communication, cultural responsibility, and operational efficiency, students will learn how reservation processes, guest interactions, and revenue strategies influence profitability and sustainable tourism practices. Using industry-standard systems and tools, students will engage with case studies and simulations to apply service and management principles that foster guest satisfaction through responsible leadership.

Credits
3
Term 3
Required Courses

TADM 181 Work Term is a full-time, paid work experience that students complete off campus while staying closely connected to Selkirk College. Throughout the term, students are supported by faculty, and their professionalism is evaluated by both their employer and program instructors.

This is true experiential learning: students step into real hospitality roles where they can practice and develop supervisory skills and apply the principles and techniques learned in class. Because becoming a strong supervisor takes real-world practice, the Work Term partners with the hospitality industry to provide the perfect environment for this growth.

During the Work Term, students apply and extend their academic knowledge, build valuable professional relationships, and gain industry experience with hospitality employers across B.C., throughout Canada, and around the world—all of which helps launch their future careers.

Credits
1
Term 4
Required Courses

TADM 220 BC Craft & Culture: Wine, Spirits, Cannabis and Beer explores the rich tapestry of British Columbia’s craft industries through a lens of culture, sustainability and responsible service. This course combines theory and hands-on learning to provide students with a deep understanding of wine, beer, spirits, and cannabis production, regulation and appreciation. Through guided tastings, mixology labs, and controlled practical exercises, students develop technical skills in beverage preparation while enhancing guest experience and hospitality practices. Students also gain Serving It Right certification, preparing them to deliver professional, responsible service in diverse tourism and hospitality settings.

Credits
3

TADM 225 Profit & Performance: Sustainable Cost Controls provides students with the opportunity to sharpen their financial fluency and operational insight through applied exploration of food and beverage cost control. Students will analyze real-world data to design efficient systems that promote profitability and sustainability in hospitality businesses. Through a sustainability and performance lens, topics explored include recipe and labour costing, menu engineering and inventory management. 

Credits
3

TADM 230 The Experience Lab: Hospitality and Events in Action offers students the opportunity to put skills into practice. In this immersive, hands-on course that brings hospitality to life, students design, deliver and evaluate live dining experiences and events, taking on real-world roles in service, planning, leadership and marketing. With a strong focus on welcoming and inclusive service, guest satisfaction, collaboration, and reflective learning, this course supports students to build confidence and competence in creating memorable tourism and hospitality experiences. 

Credits
3

TADM 235 Business Case: Business Planning and Entrepreneurship offers students the opportunity to think like an entrepreneur. Students bring their business ideas to life by developing comprehensive business plans that reflect sustainability, market trends, community impact and innovation. With a focus on creativity, critical thinking, social, cultural and environmental considerations, and applied financial planning, students assess their entrepreneurial skills in designing and planning a tourism and hospitality venture for real-world success. 

Credits
3

TADM 240 Emerging Leaders: Finding Your Voice and Style is a reflective and interactive course that helps students identify and strengthen their personal leadership styles while navigating team dynamics, motivation, conflict resolution, cultural awareness, and professional communication. With an emphasis on change leadership, time management, and decision making, students develop the mindset and tools to lead responsibly and with intention. Discover the leader within yourself.

Credits
3
Term 5
Required Courses

TADM 250 Capstone is a culminating course in which students synthesize their learning into a self-directed project that reflects their career goals and contributions to sustainable tourism. Whether proposing a new venture, solving a real-world challenge, or conducting applied research, students showcase their leadership, strategic thinking, and communication skills in a professional presentation to industry peers.

Credits
3

TADM 255 Simulation Lab: Business Strategy & Forecasting places students into the role of tourism decision-maker in this simulation-based lab. Students will design, test and adapt strategies using forecasting models, scenario analysis, systems thinking, and collaborative decision-making to evaluate and analyze complex scenarios in tourism enterprises. With an emphasis on adaptive leadership and responsible stewardship, students will integrate community perspectives to strengthen the resilience and sustainability of operations and discover how to gain a competitive edge in tourism management.

Credits
3

TADM 260 Hosting with Presence prepares students to coordinate large-scale conferences and special events with purpose and presence. With an emphasis on creating meaningful and memorable client experiences, this course equips students to confidently navigate multiple logistics in caring and grounded practices in event planning and hosting. Students will develop practical skills in preparing event proposals, banquet event orders, and detailed plans for food, lodging, transportation and audiovisual services. This course prepares students to respond in ethical, considerate and sustainable ways to the evolving conventions industry.

Credits
3

TADM 265 Liability & Risk Management examines the laws that shape Canada’s tourism and hospitality industry. Students analyze legal responsibilities and risk management strategies through the lens of responsible leadership practices to ensure safety, equity and operational integrity of those directly and indirectly associated with an operation. Through real-world case studies, students critique legal arguments and assess how operational policy supports or hinders culturally responsible tourism practices, with particular attention to the impacts on equity-recognized groups traditionally underserved in operations and communities.  

Credits
3

TADM 270 Human Resources Management begins with the premise that people are the heart of tourism and hospitality. This course examines inclusive human resource strategies that strengthen recruitment, training, performance management, and well-being in the sector. Students analyze relevant labour legislation, evaluate human resource practices through cultural competency and equity lenses, and explore strategies that foster employee retention, ethical leadership, and organizational success. Case studies and reflective practice emphasize reconciliation, decolonization, and fair treatment of equity-deserving groups traditionally underserved in the workplace.

Credits
3

Effective Term:

Fall

Effective Year:

09/08/2026

Grading Table:

Standard Academic and Career Programs

Program Specific Regulations:

Work Term Policy 

  1. To participate in the summer work internship, the student must have completed all required courses with a minimum cumulative GPA of 2.33 and have completed all courses with no more than one (1) failing grade. Any student with more than one (1) failing grade must have School Chair approval to go on their work internship. 
  2. Throughout the work term, students are supported by both Selkirk College Program Policies and the employer’s policies, creating a structured and professional environment for success.
  3. During the work term, students are expected to meet management requirements for job performance. Students are expected to maintain good working relationships with their co-workers and supervisors. 
  4. To maximize the benefits of the work term, students are encouraged to become involved in multiple departments, if possible. 
  5. Due to the limited number of local placement options, students may be required to consider placements outside their local area of residents. 
  6. Termination from a work term place of employment is grounds for withdrawal from the program. Students must notify the instructor within 48 hours of any termination, temporary suspension or disciplinary action. Students must also notify the instructor within 48 hours of any unannounced layoff or work term cancellation. Failure to do so will aggravate an already serious situation and further jeopardize the student's status in the program.
  7. Students must follow the Appeals Process to be successful in order to request for re-entry or continuation in the work term. 

Attendance:

  1. Student attendance in class supports their progress toward meeting the course learning outcomes and contributes to the learning community. They will gain valuable insights and opportunities that would not be possible without the conversations and activities they will participate in. If a student finds themselves in a situation where they are not able to get to class or will be late, they will need to contact the relevant instructor so that they can collaborate on a plan for continued student success. When students miss class, the chances of successfully meeting the learning outcomes may be reduced and/or prevent the student from passing the class. 
  2. Students absent from any class or learning experience, for any reason, are responsible for the course material they have missed. As part of the plan for success, they may be required to make up missed assignments, activities, lab and/or practice education hours to successfully meet the learning outcomes. Absence from learning experiences may impact the student’s ability to meet the learning outcomes for that course and in turn, progression to the next semester. 
  3. Written and competency/skill-based assessment schedules are shared with students at the beginning of the course in order for students to plan and organize themselves accordingly. If a student is absent from a written or competency/skill-based assessment for reasonable cause (e.g., illness, family emergency, adverse weather conditions, etc.), they may contact their instructor to determine if they are eligible to make-up the assessment at another time (please check the course outline for specific details). A physician's note for illness, or a note substantiating the family emergency, may be required prior to assess eligibility. 

Assignments:

  1. Students will normally receive notice of dates and times when assignments and/or tests are to be submitted and/or written. 
  2. Late assignments will have 10% per day deducted for each calendar day they are late. Assignments will not be accepted more than five days after the due date. 
  3. Please note that assignments not submitted and scheduled tests not written will receive a mark of zero. In some courses, it may also be mandatory to achieve an acceptable standard on all assignments and/or complete all exams to receive credit.

Other Regulations:

Additional Policies
College policies that inform the Tourism and Destination Management Program 

Policy #8350: Educational Field Trips 
Students on any field trip are visible representatives of Selkirk College and their respective program. Students are expected to conduct themselves as professionals and exercise common sense, responsibility and maturity in all field trip situations.

College Policy 8611: Admissions
General admission requirements to the College and guidelines for specific admission requirements.

Policy #8612: Grading  
Ensure that grading and promotion are consistent and fair, provide consistent guidance to individuals responsible for the evaluation of students and provides definitions of each grade notation that could appear on a Selkirk College transcript.

*Note: Grading will be based on the categories defined in Standard Grading Table for Academic and Career Programs.

Policy # 8614 Title: Advanced Standing:  Course Challenge, Prior Learning Assessment (PLA) and Transfer Credit 
Guidelines for determining equivalencies between student prior learning experiences and formal College credits and for assessing official post-secondary transcripts from other institutions to determine academic course equivalency towards Selkirk College programs

 Policy #8615: Standards of Academic Progress 
Describe academic standards and level of achievement required for a student to successfully complete a course and/or program at Selkirk College and establishes principles and procedures to assist and intervene when a student is at academic risk

Policy # 8617: Credentials and Graduation 
To clarify the means by which the College informs a student of a program’s graduation requirements and what types of requirements may be included in a program’s graduation requirements.

Policy #8619: Student Probation 
Guidelines for being informed about and place on and removed from probation and the consequences if a student fails to meet the conditions of probation.

We look forward to connecting with you! Fill out this form and we'll reach out to you.