Program and Course Search
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Business Administration - Advanced Diploma
Overview
Get the knowledge and skills required for a high-paying and dynamic career in business.
The Selkirk College advantage:
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Affordable, quality instruction
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Flexible, full or part-time studies
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Small class sizes and personalized attention
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Veteran instructors still working in their industry
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Real-world work experience through co-op and integrated learning
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Our courses transfer to a variety of bachelor’s degree programs in BC colleges and universities
Program Outcomes
Upon successful completion of this program, learners will be able to:
- Further develop the outcomes of the Selkirk Diploma in Business Administration
- To provide transferrable courses to an Okanagan College Bachelor’s degree specifically, and to other Business programs generally
Admission Requirements
Successful completion of the Selkirk College Business Administration program or equivalent
- Official admission to this program will not take place until completion or the academic requirement is met; however, students may be able to access courses from within this program subject to availability.
- Entry may be limited by space limitations.
- Students admitted to a specific program will be given preferred access to that program’s courses.
- It is the student’s responsibility to correspond with receiving institutions to ensure that their Selkirk College course selection will meet their Bachelor of Business Administration educational goals.
1. Part-time Study
a) The program encourages and supports part-time study.
2. Co-op Education
a) The Co-op Education Program of work terms will be an option within this program.
APPLICATION PROCESS
1. Before an applicant’s file is considered to be complete, the following must have been received by the Admissions Department:
a) Completed application form.
b) The appropriate official transcripts.
2. The deadline for receiving required documentation is stated in the student’s admissions letter.
3. An interview (in person or by telephone) with the Program Coordinator or designate may be required before entry to the program. Interview results are not used as criteria for admission.
1. To be promoted in good standing, a student must achieve a minimum GPA of 2.00.
2. To be qualified for automatic admission into a course which stipulates a prerequisite, a minimum grade of “C” or better must be achieved in the prerequisite course, unless the course concerned requires a higher grade.
3. Students will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.
4. Two (2) failures in a non-elective course are normally cause for withdrawal from the program. A third attempt at a course may be made at the discretion of the School Chair or designate.
5. Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with Faculty members.
Note: A student who has completed the graduation requirements with a cumulative GPA of 3.50 or better and no “C+” or lower grades in any subject will be designated as graduating with Honours.
1. Requirements: (see Policy 8617: Graduation)
2. Students must complete 30 credits comprised of the following:
(a) Up to 9 credits from Selkirk College School of UAS
(b) Up to 30 credits from Selkirk College School of Business that have not been taken in their previous Diploma
(c) The student is advised to consult with the receiving institution to validate that Selkirk College courses will transfer into their preferred program plan.
If the student completed TWC 164 Technical Writing as part of the Business Administration two-year diploma, then the student may want to consider taking ENGL 110 English Composition and vice versa.
If the student completed TWC 164 Technical Writing as part of the Business Administration two-year diploma, then the student may want to consider taking ENGL 110 English Composition and vice versa.
Courses
Accounting/Finance Concentration
ADMN230 - Project Management
ADMN 230 Project Management is designed as a first course in project management. Building foundation skills in project management is of value to anyone who is currently facing project planning and management challenges at work or to students in Business Administration Professional Management or technology programs. ADMN 230 Project Management gives you the foundation, experience, techniques and tools to: - Learn the 10 Project Management Knowledge Areas - plan a project effectively and successfully - manage each stage of the project life cycle successfully - work with organizational constraints - set goals and objectives tied directly to stakeholder needs - get the most from your project management team - utilize state-of-the-art project management tools to get the work done on time, within scope and on budget.
ADMN286 - Human Resource Management
ADMN 286 Human Resource Management is an examination of how to most effectively utilize and manage the human element in work organizations including staffing, training and development, appraisal and compensation, industrial relations and human resources planning.
ADMN293 - Electronic Commerce
ADMN 293 Electronic Commerce for Professional Management majors in the Business Administration diploma program. This course may also be of interest to students who are interested in learning about implementing e-commerce strategies in an organization. ADMN 293 Electronic Commerce is an introduction to the business models, strategies, marketing design and analytic systems of electronic commerce business solutions. The role of electronic commerce in changing society is also an important topic. The primary aim of ADMN 293 Electronic Commerce is to identify key management considerations required in implementing e-commerce business solutions.
ADMN296 - International Business
ADMN 296 International Business offers an in-depth review of basic concepts, institutional practices and developments in the global business environment. The course also offers an introduction to international business management. Core management topics will be examined within an international framework.
COMM220 - Principles of Organizational Behaviour
COMM 220 Principles of Organizational Behaviour is an introduction to the behaviour, relationships, and performance of individuals and groups in work organizations as well as the nature of organizational structure and processes. Organizational dynamics are examined with a view to creating an effective working environment from a human perspective.
Choose any five courses from the following:
ADMN265 - Operations Management
ADMN 265 Operations Management studies business operations fundamentals such as demand management, forecasting, inventory control, the EOQ model, scheduling, project management, aggregate planning, materials management, value analysis, supplier management, quality management and service center management. The concepts of sustainability and sustainable business practices will be integrated into the different topics.
ADMN310 - Events Management and Marketing
ADMN 310 Events Management and Marketing includes the creation of an event management plan for a potential client. A situation analysis will investigate consumer behaviour, targeting and position as related to the planning and operation of events. Further development of the management plan will require an examination and the application of integrated marketing communications, sales, sponsorship, budgeting, risk management, staging, logistics and performance measures.
ADMN 181
COMM 220
COMM 240
BUS388 - Personal Finance
BUS 388 Personal Finance explores key personal financial management concepts with a goal of creating an effective personal financial plan. Major concepts include consumer credit, asset management, the time value of money, investments, tax strategies, retirement planning, and estate planning.
BUS389 - Retail Management
BUS 389 Retail Management is a demanding and complex business, which is facing extensive changes and challenges due to factors like: e-commerce, globalization, changing consumer preferences, and more. Skilled retail managers are required to help companies navigate their new environment.
This course provides an introduction to retail management and will provide a foundation for those students who plan to work in retailing or related disciplines. Topics will focus on key functional areas in the retail business, including merchandising, HR, financial strategy, sales, customer service, marketing and more.
BUS415 - Leadership
BUS 415 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.
Choose up to four courses from University Arts and Sciences
See the UAS Courses by discipline page for course selections.
If the student completed TWC 164 Technical Writing as part of the Business Administration two-year diploma, then the student may want to consider taking ENGL 110 English Composition and vice versa.
Professional Management Concentration
ADMN269 - Information Systems
ADMN 269 Information Systems is an introductory course that covers the use of computer-based information systems in management and accounting. After completing this course, students will have the knowledge required to make informed decisions about the applications of information technology. (Adapted from CPA).
Choose any nine courses from the following:
ADMN255 - Corporate Finance
ADMN 255 Corporate Finance introduces you to finance concepts and provides you with essential knowledge of various tools used in corporate finance. You will examine the corporate financial environment and its impact on decision-making, introductory finance concepts (including the time value of money, investing and risk management) and distribution of earnings. In addition, you will look at capital budgeting techniques and short-, medium- and long-term financing decisions* (adapted from CPA).
ADMN310 - Events Management and Marketing
ADMN 310 Events Management and Marketing includes the creation of an event management plan for a potential client. A situation analysis will investigate consumer behaviour, targeting and position as related to the planning and operation of events. Further development of the management plan will require an examination and the application of integrated marketing communications, sales, sponsorship, budgeting, risk management, staging, logistics and performance measures.
ADMN 181
COMM 220
COMM 240
BUS388 - Personal Finance
BUS 388 Personal Finance explores key personal financial management concepts with a goal of creating an effective personal financial plan. Major concepts include consumer credit, asset management, the time value of money, investments, tax strategies, retirement planning, and estate planning.
BUS389 - Retail Management
BUS 389 Retail Management is a demanding and complex business, which is facing extensive changes and challenges due to factors like: e-commerce, globalization, changing consumer preferences, and more. Skilled retail managers are required to help companies navigate their new environment.
This course provides an introduction to retail management and will provide a foundation for those students who plan to work in retailing or related disciplines. Topics will focus on key functional areas in the retail business, including merchandising, HR, financial strategy, sales, customer service, marketing and more.
BUS392 - Professional Sales Skills
BUS 392 Professional Sales Skills. No matter the industry, nor the state of the economy, businesses are almost always on the search to find enthusiastic, entrepreneurial, and effective sales people. Upon successful completion of this course, students will understand and demonstrate the core skills of professional selling, with a focus on the common tools and processes used in the field. Relationship-building and needs-satisfaction are fundamental components of the process. Strong English language verbal communication skills are needed to be successful in this course.
BUS415 - Leadership
BUS 415 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.
ECON104 - Economic Analysis for Small Business
ECON 104 Economic Analysis for Small Business is designed to engage students with contemporary global and Canadian issues, and with some of the region's competitive markets. Students will survey contemporary news publications and other data sources, analyzing their contents to identify economic concepts and management implications. Focus will be on identifying the economic impacts on business resulting from the cloud of seemingly chaotic global events.
Choose up to four courses from University Arts and Sciences
See the UAS Courses by discipline page for course selections.
If the student completed TWC 164 Technical Writing as part of the Business Administration two-year diploma, then the student may want to consider taking ENGL 110 English Composition and vice versa.
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.
Policy
Effective Term:
Fall, Winter, SpringAdvanced Standing:
A student may obtain credit for a maximum of 50% of program requirements by Transfer Credit, Advanced Placement, Prior Learning Assessment or combination thereof. But students planning to pursue further credentials should confirm that this is an optimal approach.
1. See Policy 8614: Advanced Standing – Course Challenge, PLA, and Transfer Credit.
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Assessment:
Grading will be based on the Standard Academic and Career Programs grading table from Policy 8612: Grading.
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Grading Table:
Standard Academic and Career Programs
Types of Assessments:
a) Assignments
(i) Students are evaluated and graded in each subject or course topic as indicated in the respective course outline.
(ii) Exams, labs, group or individual projects, assignments, presentations, class participation and other evaluative activities are weighted and averaged as indicated in the respective course outline.
(iii) Students will normally receive at least one weeks’ notice of dates and times when assignments and/or tests are to be submitted and/or written.
(iv) If accepted, late assignments may be subject to penalty.
(v) Students not submitting assignments or not writing scheduled tests will receive a zero mark. However, in some courses it may be mandatory to submit all assignments to an acceptable level and/or to write all exams in order to receive credit or a minimum grade for the course.
(vi) Students who have not completed all assigned work and exams must obtain the instructor’s approval to write the final exam before the exam date. The instructor may require the student to prepare a plan for completion of outstanding work.
(vii) Students are normally expected to complete all assignments using a word processor, spreadsheet, or other computer application as applicable. See individual course outlines for specific requirements.
(viii) Individual course outlines may have other specific requirements for assignments, grades, and/or examinations.
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b) Examinations
(i) In some courses, students must receive a passing grade on specified exams in order to pass the course. The details will be explained in the applicable course outlines.
(ii) Students may be allowed to make alternative exam arrangements, with the appropriate instructor, for valid and verifiable reasons such as medical emergency, family bereavement, or jury duty.
(iii) Any alternate arrangements for final examinations must be approved by the School Chair or designate.
Tests and exams will ordinarily be retained by the instructor.
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Attendance:
1. Punctual and regular attendance for scheduled classes, laboratory sessions and all of the scheduled learning activities is expected of all students.
2. Where absenteeism adversely affects a student’s progress and performance, probation and/or withdrawal from the program may result.
3. See individual course outlines for any additional attendance requirements.
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Professional Requirements:
1. Faculty and students will conduct themselves in a business-like fashion. See Selkirk College Policy 3400: Student Code of Conduct - Rights and Responsibilities.
2. Students are expected to be on time and prepared for all classes prior to entering the classroom. Assigned materials are to be read by students; such materials and textbooks are not necessarily reviewed page by page in class by the instructor.
3. The student is responsible for researching and obtaining notes of missed sessions. Instructors will not provide personal reviews to students who miss a class.
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Business Administration Accounting Finance - Diploma
Overview
Capable accounting and finance professionals are highly respected in the global business world and are in high demand. We give you a solid financial understanding and management background to secure your career potential in this high-paying and diverse field.
Our Accounting Finance concentration allows you to start working right away or receive advance credit toward earning your Chartered Professional Accountant (CPA), or other professional designations.
This concentration provides students with a solid background in the financial structure of business. Students develop skills in such areas as: financial and managerial accounting, systems analysis and design, auditing, taxation and computer systems.
Career Opportunities
Our comprehensive course offerings train you to be successful in a variety of respected careers, such as:
- Management accounting
- Taxation
- Auditing
- Purchasing
- Financial planning
- Business analyst
- Financial accounting
- Bookkeeping
Common first-year courses must be completed before moving into second-year courses. For first-year course and admission requirements, see Business Administration.
Program Outcomes
Upon successful completion of this program, learners will be able to:
1. Explain and apply terms, concepts, and theories relevant to Canadian business
2. Communicate effectively in various formats to a variety of stakeholders
3. Demonstrate management thinking and problem-solving at the foundational level
4. Use a range of contemporary digital technologies effectively
5. Apply multi-stakeholder perspectives in decision-making
Admission Requirements
In addition to meeting the general entrance requirements for admission to Selkirk College, applicants must meet the following Business Administration requirements:
- English Studies 12 or equivalent with a minimum of 60% or higher required. 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 11 with a minimum of 60%. Note that students who may pursue a university degree in Business should complete a pre-calculus course.
The deadline for receiving required documentation is stated in the student’s admissions letter.
An interview (in person or by telephone) with the program advisor may be required before entry to the program.
Students are required to complete an orientation at the beginning of the program.
Where space permits, students may be admitted up to the end of the first week of the semester.
The program may be taken on a full-time or part-time basis.
1. Early Entry
a) Subject to Chair approval applicants who lack the specific English or Math entrance admission requirements may still gain admission to the program through a multi-level entry system which allows students to take a combination of program and upgrading courses in the first year.
b) Early Entry students will not be able to advance beyond their first year (30 credit hours) until any and all upgrading requirements are met.
c) This mode of entry can extend the duration of the program accordingly as not all courses are offered every term.
2. General
a) Applicants must submit a completed application form and other required documents (i.e. secondary school and any post-secondary transcripts, application package) to the Registrar's office.
b) Program Chairs, Advisors or Counsellors, in consultation with Assessment Services, will determine which subtests of the CRT may be completed to support applicants' personal learning plans.
c) Entry to the Program may be made at the commencement of the Fall, Winter, or Spring semesters. However, normal entry is at the beginning of the Fall semester. The progression of courses may be different dependent on which semester the student commences studies.
d) Where space permits students may be admitted up to the end of the first week of the Fall and Winter semesters, and first week of the Spring semester. Admission beyond this point will only be possible with the approval of the instructor(s) involved.
e) Entry may be limited by prerequisites, space limitations and/or completion of preadmission assessment. International students' entry may be limited where international student enrolment targets or limits have been met.
f) Accepted applicants may be placed in particular classes and/or sections by the School Chair or designate.
g) No class or section switches will be permitted after the first week of the Fall, Winter, or Spring semester. All class or section switches require the approval of the School Chair or designate.
h) Students admitted to a specific program will be given preferred access to that program's courses.
3. Part-time Study
a) The Program accommodates part-time study. Special consideration has been given to the integration of part-time students into the program. However, only full-time students are eligible for Co-op work term experiences.
b) Subject to space limitations and prerequisites, students who wish to take fewer than the maximum number of courses in any semester may do so.
c) International students are responsible to determine whether part-time studies will affect one's study permit, ability to work and future status in Canada post-graduation.
CO-OP EDUCATION
This program is eligible for co-op education opportunities. Details under Program Specific Regulations.
PROMOTION
1. To be promoted in good standing, a student must achieve a minimum program GPA of 2.00.
2. Early Entry students must complete upgrade courses before registering beyond 30 program credit hours or receive prior approval from the School Chair or designate.
3. To be qualified for automatic admission into a course which stipulates a prerequisite, a minimum grade of "C" or better must be achieved in the prerequisite course, unless the course concerned requires a higher grade.
4. Students will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.
5. Two (2) failures in a non-elective course is cause for withdrawal from the program. A third attempt at a course may be made at the discretion of the School Chair or designate.
6. Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with instructors.
1. A student who has completed the Diploma graduation requirements with a cumulative program GPA of 3.50 or better and no "C+" or lower grades in any subject will be designated as graduating with Honours.
2. A student who has complete coop requirements as stated above will be designated as graduating with Coop.
3. Requirements: see Policy 8617: Graduation
Courses
ADMN100 - Skills Orientation
ADMN 100 Skills Orientation will welcome students to Selkirk College and highlight the expected knowledge and skills that will be required in all School of Business programs. This course will provide resources and learning opportunities to assist students in acquiring the essential skills in math and computer applications to support the successful completion of their chosen program in business. In addition, this course introduces several important college policies and programs that all students need to be aware of.
ADMN170 - Introduction to Business
ADMN 170 Introduction to Business is a course that introduces students to the management and operation of business, including the principles, concepts, ideas and tools used by managers. In addition, the course exposes students to international and local business issues, and to large companies as well as to smaller, entrepreneurial firms. This course also provides an introduction to Career exploration and preparation
COMM240 - Financial Accounting I
COMM 240 Financial Accounting I is an introductory course in accounting from the basic accounting equation to the preparation of the income statement, statement of owner's equity and balance sheet. This course covers merchandise operations, valuation and control of cash, temporary investments and receivables, inventories and cost of goods sold, principles of internal control and capital assets. Includes important accounting principles and concepts as well as the classification of accounts. The use of special journals, worksheets and computerized accounting is also covered.
ECON106 - Principles Of Macroeconomics
ECON 106 Principles of Macroeconomics covers: national income accounts, national income determination model, monetary system, monetary and fiscal policy, problems with the Macro System, inflation, unemployment, etc.; international trade - balance of payments, exchange rates, capital flows.
MATH125 - Business Mathematics
MATH 125 Business Mathematics is intended for first year students enrolled in the Business Administration program. It stresses the mathematics required in financial processes. The course starts with a review of basic arithmetic and algebra. With these skills the student will solve several practical business problems. Topics include (but are not limited to) ratio and proportion, merchandising, break-even analysis, simple interest and promissory notes, compound interest and effective rates, equivalent payment streams, simple and general annuities, annuities due and deferred annuities, amortization of loans and payment schedules.
MATH140 - Calculus I for Social Sciences
MATH 140 Calculus I for Social Sciences is an introductory course in calculus designed to provide students majoring in business, the life sciences or the social sciences with the necessary mathematical background for further study in these areas. The course includes functions, limits, the derivative and its application, anti-differentiation and the indefinite integral and an introduction to differential equations.
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.
ENGL110 - College Composition
ENGL 110 introduces students to the world of scholarly writing -- reading it, thinking about it, and producing it as academic researchers. Students will explore how professional and/or academic writers across disciplines communicate to a variety of audiences. Students will practice active reading, writing and critical thinking skills by conducting scholarly research on a topic. This course aims to equip students with the skills and knowledge they need to write effectively within academic contexts.
Students who may pursue a university degree should take ENGL 110 instead of TWC 164.
ADMN181 - Marketing
ADMN 181 Marketing introduces students to basic concepts and principles of marketing. Topics include Canadian entrepreneurship, small business management, evaluation of business opportunities, and marketing management. Market planning will be emphasized as well as practical decision making in regards to evaluating the business environment, market segmentation, market research, and strategy choices. The marketing mix or product, price, place of distribution, and promotion will be discussed in depth.
COMM241 - Financial Accounting II
COMM 241 Financial Accounting II is the second financial accounting course, reviewing and enlarging upon concepts and principles, their application to and effect upon financial statements. Topics include: capital and intangible assets, current and long-term liabilities, partnership accounting, accounting for corporate transactions, notes and bonds payable, the cash flow statement, and financial statement analysis.
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.
STAT105 - Introduction To Statistics
STAT 105 Introduction to Statistics is intended for social, environmental science, and business students, or others who would benefit from a one-term statistics course. Topics include estimation of means and hypothesis testing. Applications are explored.
TWC165 - Business Communications II
TWC 165 Business Communications II focuses on developing oral presentation skills by practice and application. Students will develop these skills by planning and delivering speeches, pitches, interviews, and informative reports created through a rigorous research and pre-writing process.
COOP101 - Business Co-op Work-term I
COOP 101 Co-op Education Work Term is an optional course.
COOP 101 Co-op Education Work Term (worth 6 credits) can replace any second-year course except ADMN 297 Entrepreneurship. In this option, the net increase in program credits is three.
ADMN250 - Managerial Accounting
ADMN 250 Managerial Accounting examines how accounting information is used within organizations to plan, monitor and control. Managers in all functional areas will have to deal with the management accounting system of the organization they work for. The purpose of this course is to ensure that you have a basic understanding of how such systems operate, the language they use and their limitations. CPA Adapted
ADMN251 - Intermediate Accounting I
ADMN 251 Intermediate Accounting I is the first part of a two-semester course dealing with theory and concepts as applied to financial reporting. Valuation and cost allocation problems applying to cash, receivables, inventories and investments, and property, plant, and equipment and finally Intangible assets form an integral part of this course.
ADMN252 - Financial Management
ADMN 252 Financial Management course examines the role of finance and the tools and environment of financial decision making. Topics include: time value of money, foundations for valuation, financial analysis and planning, management of current assets and liabilities, capital budgeting, risk and return, and personal finance. Together with ADMN 255 this course will enable the student to acquire the needed skills and knowledge to analyze common corporate financial decisions. These two courses will also provide a basis for further advanced studies.
ADMN253 - Principles Of Income Tax I
ADMN 253 Principles of Income Tax I course studies the nature and structure of the Income Tax Act, as it applies to individuals. Topics include determination of net income for tax purposes, taxable income and income taxes payable. Income from employment, business, property, capital gains and miscellaneous sources are included. Basic tax planning topics are examined.
ADMN269 - Information Systems
ADMN 269 Information Systems is an introductory course that covers the use of computer-based information systems in management and accounting. After completing this course, students will have the knowledge required to make informed decisions about the applications of information technology. (Adapted from CPA).
ADMN254 - Intermediate Accounting II
ADMN 254 Intermediate Accounting II builds on the financial accounting skills that you acquired in Financial Accounting I and Intermediate Accounting I.
Intermediate Accounting II is an intermediate-level course that focuses on the liabilities and equities side of the statement of financial position along with topics such as accounting for income taxes, leases, employee benefits, earnings per share and accounting changes* (adapted from CPA)
ADMN255 - Corporate Finance
ADMN 255 Corporate Finance introduces you to finance concepts and provides you with essential knowledge of various tools used in corporate finance. You will examine the corporate financial environment and its impact on decision-making, introductory finance concepts (including the time value of money, investing and risk management) and distribution of earnings. In addition, you will look at capital budgeting techniques and short-, medium- and long-term financing decisions* (adapted from CPA).
ADMN257 - Principles of Income Tax II
ADMN 257 Principles of Income Tax II provides a study of the nature and structure of the Income Tax Act, as it applies to corporations, partnerships, deceased taxpayers, trusts and non-residents, with the focus on corporate taxation. A corporate tax return and relevant schedules are prepared to determine net income for tax purposes, taxable income and income taxes payable. The sale of an incorporated business, tax planning techniques and special topics are included.
ADMN272 - Commercial Law
ADMN 272 Commercial Law is an introduction to law as it applies to business. The development of the courts and the machinery of justice will be outlined. A study will then be made of torts and negligence, and of contracts including their formation, interpretation, breach, assignment and discharge. Methods of carrying on business such as employer/employee, proprietorship, partnership, agency and incorporation will be introduced and compared.
ADMN297 - Entrepreneurship
ADMN 297 Entrepreneurship examines the process of researching and developing a business plan. A business plan provides a comprehensive framework for a firm's marketing, financing, and operational activities. Students will research and develop a business plan to assess the viability of a proposed business venture. Students will also learn to critically assess the viability of a business plan through completing a due diligence process.
COOP101 - Business Co-op Work-term I
COOP 101 Co-op Education Work Term is an optional course.
COOP 101 Co-op Education Work Term (worth 6 credits) can replace any second-year course except ADMN 297 Entrepreneurship. In this option, the net increase in program credits is three.
ADMN 399 Directed Studies (3) can replace a second-year course with school chair approval.
Note:
1. For students who started the program prior to Fall 2020, credit towards the graduation requirements will not be given for both ADMN 295 and ADMN 297, ADMN 170 and 171, or ADMN 291 and ADMN 259.
2. ADMN 399 Directed Studies (3) can be used as an elective as described above. Alternatively, it can be added to the program to increase the total credit count. Replacing any course with ADMN 399 will not support any block transfer agreement. If adding ADMN 399 to the total program credit count, some block transfer agreements may limit block transfer to 60 credits. See program coordinator for details and implications.
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.
Policy
Effective Term:
Fall, Winter, SpringAdvanced Standing:
1. For this program, students may obtain credit for a maximum of 75% of program requirements by Transfer Credit, Advanced Placement, Prior Learning Assessment (PLA) or combination thereof.
2. Students who enter the Business Administration diploma program with a minimum grade of 73% in Accounting 12 (taken in British Columbia in the three years prior to starting the program) may receive credit for COMM 240. Processes as outlined in Policy 8614 will be adhered to.
3. During the entire time in the program, a student may only perform one PLA for a course already attempted at Selkirk College.
4. For more information, see Policy 8614: Advanced Standing.
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Re-Entry Instructions:
See Policy 8615: Standards of Academic Progress
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Assessment:
a) This Program uses Grading Table 1.
b) For COOP course, use the Competency Based grading table. To view all College grading tables, see Policy 8612: Grading.
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Grading Table:
Standard Academic and Career Programs
Types of Assessments:
a) Students are expected to complete the course outcomes independently and with original work unless specified otherwise by the instructor.
b) Students are assessed and graded for each course outcome as indicated in the respective course outline.
c) Exams, labs, group or individual projects, assignments, presentations, professionalism and other evaluative activities are weighted and averaged as indicated in the respective course outline.
d) Missed assignments and tests will receive a zero mark if not submitted. However, in some courses it may be mandatory to submit all assignments to an acceptable level and/or to write all exams in order to receive credit for the course.
e) Individual course outline may have other specific requirements for assignments, grades, and/or examinations.
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Program Specific Regulations:
Co-op Education
a) Co-operative education courses provide students with documented experience and possible designation based on the number of COOP courses taken. A co-op semester may be taken within a program or in the semester immediately after all academic courses have been completed.
b) Each co-op course consists of a minimum 420 working hours. A co-op course may occur in any of the three academic semesters (fall, winter, spring) and are recorded at 6 credits each.
c) Students can elect to take one or more COOP courses to augment their academic studies. COOP 101 can be used as an elective as described in the Part II.E.3 table. A maximum of 3 COOP credits can be applied towards program graduation requirements as listed in this document. COOP 101 may also be taken as additional credits to program course requirements.
d) Students should know that in a situation where co-op course credits are used to meet program graduation requirements, this may affect existing block transfer agreements and should consult with the receiving institution for details. Students will be required to acknowledge in writing this information with the COOP department.
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Eligibility
(i) Acceptance into one of the Business Administration diploma programs.
(ii) Completion of at least 15 credits at Selkirk College towards the Business Administration program with a minimum Program GPA of at least 2.33.
(iii) School Chair approval.
(iv) Follow Selkirk COOP Education requirements, process, and timelines.
(v) Successfully completes COOP Workplace Readiness Training.
(vi) Pay the COOP tuition fee.
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Co-op Designation
Students wishing to pursue a COOP designation on their credential must complete a minimum of 12 COOP credits in total, which comprises of COOP 101 and COOP 201.COOP 301 course is also available upon request.
Academic Courses while on a work term
Students are strongly discouraged from taking any academic courses while on a work term. Students must have COOP program and School Chair approval to pursue additional academic courses during a work term.
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Courses and Credits
A standard co-op term is equivalent to a 6-credit course and can be taken as an elective as described in Part II.E.3 table below. However, only a maximum of three credits can be applied to the Business Administration diploma program graduation requirements. COOP credits are not included in GPA calculation.
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Co-op education courses will provide students with documented, program relevant work experience that is recognized with a designation on their transcript.
Please refer to Policy 8370 Selkirk College Co-operative Education and Selkirk College Co-operative Education Procedures for additional information regarding Co-op Education at Selkirk College.
In order to receive your credential in your program, you must maintain a minimum cumulative GPA of 2.00.
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Attendance:
Attendance and Punctuality Responsibilities
a) Punctual and regular attendance for scheduled classes, laboratory sessions and all of the scheduled learning activities is expected of all students.
b) Where absenteeism adversely affects a student’s progress and performance, behavioural probation and/or withdrawal from the program may result.
c) Students planning to be absent from class must notify or make prior arrangements with their instructor in advance. Instructors are not obligated to provide alternative instructional or assessments in order to accommodate student absences. Failure to notify the instructor may result in withdrawal from the course.
d) See individual course outlines for any additional attendance and punctuality requirements.
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Assignments:
1. Assignments
a) Students will normally receive at least one week notice of dates and times when assignments and/or tests are to be submitted and/or written.
b) If accepted, late assignments may be subject to penalty.
c) Students are normally expected to complete all assignments using a word processor, spreadsheet, or other computer application as applicable. See individual course outlines for specific requirements.
2. Examinations
a) In some courses, students must receive a passing grade on specified exams in order to pass the course. The details will be explained in the applicable course outlines.
b) Students may be allowed to make alternative exam arrangements, with the appropriate instructor, for valid and verifiable reasons such as medical emergency, family bereavement, or jury duty.
c) Any alternate arrangements for final examinations must be approved by the School Chair or designate.
d) Tests and exams will ordinarily be retained by the instructor for no less than 6 months.
e) Students who have not completed all assigned work and exams must obtain the instructor's approval to write the final exam before the exam date. The instructor may require the student to prepare a plan for completion of outstanding work.
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Professional Requirements:
Student Conduct
a) Students are expected to behave in a professional manner while in class and on Moodle. This includes being respectful of and contributing to the learning environment in accordance with the student code of conduct. For additional information, see Policy 3400: Student Code of Conduct-Rights and Responsibilities.
b) Students are expected to be prepared for all classes prior to entering the classroom. Assigned materials are to be completed by students; such materials and textbooks are not necessarily reviewed page by page in class by the instructor.
c) The student is responsible for researching and obtaining notes of missed sessions. Instructors will not provide personal reviews to students who miss a class.
d) See individual course outlines for any additional professional requirements.
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Other Regulations:
PROBATION
1. If a student has a term or cumulative program GPA less than 2.00, the student will be placed on academic probation for at least the next semester.
2. The maximum number of semesters on Academic Probation, consecutive or otherwise is two (2). A student will be withdrawn from the program if they exceed the maximum.
3. Notwithstanding paragraph C.2 above, a student who fails to meet the requirements in the letter of probation may be required to withdraw from the course or program.
4. For additional information: See Policy 8619: Probation
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Cheating and Plagiarism See Policy 8618: Cheating and Plagiarism
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Business Administration Professional Management - Diploma
Overview
Advancement with Professional Management
Today’s professional managers perform delicate balancing acts of planning, organizing, directing and monitoring to achieve their company’s fullest potential. Business Administration Professional Management teaches you how to master these concepts and advance your career to maximize your salary earning potential.
This concentration provides students with the tools to function competently in the management environment. Graduates develop skills in physical resource and operations management, marketing, sales, financial systems, human resource management and strategic management. A number of credits extend to professional designations.
Leadership Delivers
Our well-balanced curricula of business management fundamentals trains you to successfully lead your team and deliver measurable workplace results. With a focus on essential professional management knowledge and skills, we train you for successful careers in:
- Marketing and sales
- Human resource management
- Operations management
- Financial systems
- Entrepreneurship
- Project management
Common first-year courses must be completed before moving into second-year courses. For first-year courses and admission requirements, see Business Administration.
Program Outcomes
Upon successful completion of this program, learners will be able to:
1. Explain and apply terms, concepts, and theories relevant to Canadian business
2. Communicate effectively in various formats to a variety of stakeholders
3. Demonstrate management thinking and problem-solving at the foundational level
4. Use a range of contemporary digital technologies effectively
5. Apply multi-stakeholder perspectives in decision-making
Admission Requirements
In addition to meeting the general entrance requirements for admission to Selkirk College, applicants must meet the following Business Administration requirements:
- English Studies 12 or equivalent with a minimum of 60% or higher required. 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 11 with a minimum of 60%. Note that students who may pursue a university degree in Business should complete a pre-calculus course.
The deadline for receiving required documentation is stated in the student’s admissions letter.
An interview (in person or by telephone) with the program advisor may be required before entry to the program.
Students are required to complete an orientation at the beginning of the program.
Where space permits, students may be admitted up to the end of the first week of the semester.
The program may be taken on a full-time or part-time basis.
1. Early Entry
a) Subject to Chair approval applicants who lack the specific English or Math entrance admission requirements may still gain admission to the program through a multi-level entry system which allows students to take a combination of program and upgrading courses in the first year.
b) Early Entry students will not be able to advance beyond their first year (30 credit hours) until any and all upgrading requirements are met.
c) This mode of entry can extend the duration of the program accordingly as not all courses are offered every term.
2. General
a) Applicants must submit a completed application form and other required documents (i.e. secondary school and any post-secondary transcripts, application package) to the Registrar's office.
b) Program Chairs, Advisors or Counsellors, in consultation with Assessment Services, will determine which subtests of the CRT may be completed to support applicants' personal learning plans.
c) Entry to the Program may be made at the commencement of the Fall, Winter, or Spring semesters. However, normal entry is at the beginning of the Fall semester. The progression of courses may be different dependent on which semester the student commences studies.
d) Where space permits students may be admitted up to the end of the first week of the Fall and Winter semesters, and first week of the Spring semester. Admission beyond this point will only be possible with the approval of the instructor(s) involved.
e) Entry may be limited by prerequisites, space limitations and/or completion of preadmission assessment. International students' entry may be limited where international student enrolment targets or limits have been met.
f) Accepted applicants may be placed in particular classes and/or sections by the School Chair or designate.
g) No class or section switches will be permitted after the first week of the Fall, Winter, or Spring semester. All class or section switches require the approval of the School Chair or designate.
h) Students admitted to a specific program will be given preferred access to that program's courses.
3. Part-time Study
a) The Program accommodates part-time study. Special consideration has been given to the integration of part-time students into the program. However, only full-time students are eligible for Co-op work term experiences.
b) Subject to space limitations and prerequisites, students who wish to take fewer than the maximum number of courses in any semester may do so.
c) International students are responsible to determine whether part-time studies will affect one's study permit, ability to work and future status in Canada post-graduation.
CO-OP EDUCATION
This program is eligible for co-op education opportunities. Details under Program Specific Regulations.
In order to receive your credential in your program, you must maintain a minimum cumulative GPA of 2.00.
A. PROMOTION
1. To be promoted in good standing, a student must achieve a minimum program GPA of 2.00.
2. Early Entry students must complete upgrade courses before registering beyond 30 program credit hours or receive prior approval from the School Chair or designate.
3. To be qualified for automatic admission into a course which stipulates a prerequisite, a minimum grade of "C" or better must be achieved in the prerequisite course, unless the course concerned requires a higher grade.
4. Students will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.
5. Two (2) failures in a non-elective course is cause for withdrawal from the program. A third attempt at a course may be made at the discretion of the School Chair or designate.
6. Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with instructors.
1. A student who has completed the Diploma graduation requirements with a cumulative program GPA of 3.50 or better and no "C+" or lower grades in any subject will be designated as graduating with Honours.
2. A student who has complete coop requirements as stated above will be designated as graduating with Coop.
3. Requirements: see Policy 8617: Graduation
Courses
ADMN170 - Introduction to Business
ADMN 170 Introduction to Business is a course that introduces students to the management and operation of business, including the principles, concepts, ideas and tools used by managers. In addition, the course exposes students to international and local business issues, and to large companies as well as to smaller, entrepreneurial firms. This course also provides an introduction to Career exploration and preparation
COMM240 - Financial Accounting I
COMM 240 Financial Accounting I is an introductory course in accounting from the basic accounting equation to the preparation of the income statement, statement of owner's equity and balance sheet. This course covers merchandise operations, valuation and control of cash, temporary investments and receivables, inventories and cost of goods sold, principles of internal control and capital assets. Includes important accounting principles and concepts as well as the classification of accounts. The use of special journals, worksheets and computerized accounting is also covered.
ECON106 - Principles Of Macroeconomics
ECON 106 Principles of Macroeconomics covers: national income accounts, national income determination model, monetary system, monetary and fiscal policy, problems with the Macro System, inflation, unemployment, etc.; international trade - balance of payments, exchange rates, capital flows.
MATH125 - Business Mathematics
MATH 125 Business Mathematics is intended for first year students enrolled in the Business Administration program. It stresses the mathematics required in financial processes. The course starts with a review of basic arithmetic and algebra. With these skills the student will solve several practical business problems. Topics include (but are not limited to) ratio and proportion, merchandising, break-even analysis, simple interest and promissory notes, compound interest and effective rates, equivalent payment streams, simple and general annuities, annuities due and deferred annuities, amortization of loans and payment schedules.
MATH140 - Calculus I for Social Sciences
MATH 140 Calculus I for Social Sciences is an introductory course in calculus designed to provide students majoring in business, the life sciences or the social sciences with the necessary mathematical background for further study in these areas. The course includes functions, limits, the derivative and its application, anti-differentiation and the indefinite integral and an introduction to differential equations.
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.
ENGL110 - College Composition
ENGL 110 introduces students to the world of scholarly writing -- reading it, thinking about it, and producing it as academic researchers. Students will explore how professional and/or academic writers across disciplines communicate to a variety of audiences. Students will practice active reading, writing and critical thinking skills by conducting scholarly research on a topic. This course aims to equip students with the skills and knowledge they need to write effectively within academic contexts.
Students who may pursue a university degree should take ENGL 110 instead of TWC 164.
ADMN181 - Marketing
ADMN 181 Marketing introduces students to basic concepts and principles of marketing. Topics include Canadian entrepreneurship, small business management, evaluation of business opportunities, and marketing management. Market planning will be emphasized as well as practical decision making in regards to evaluating the business environment, market segmentation, market research, and strategy choices. The marketing mix or product, price, place of distribution, and promotion will be discussed in depth.
COMM241 - Financial Accounting II
COMM 241 Financial Accounting II is the second financial accounting course, reviewing and enlarging upon concepts and principles, their application to and effect upon financial statements. Topics include: capital and intangible assets, current and long-term liabilities, partnership accounting, accounting for corporate transactions, notes and bonds payable, the cash flow statement, and financial statement analysis.
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.
STAT105 - Introduction To Statistics
STAT 105 Introduction to Statistics is intended for social, environmental science, and business students, or others who would benefit from a one-term statistics course. Topics include estimation of means and hypothesis testing. Applications are explored.
TWC165 - Business Communications II
TWC 165 Business Communications II focuses on developing oral presentation skills by practice and application. Students will develop these skills by planning and delivering speeches, pitches, interviews, and informative reports created through a rigorous research and pre-writing process.
COOP101 - Business Co-op Work-term I
COOP 101 Co-op Education Work Term is an optional course.
COOP 101 Co-op Education Work Term (worth 6 credits) can replace any second-year course except ADMN 297 Entrepreneurship. In this option, the net increase in program credits is three.
COMM220 - Principles of Organizational Behaviour
COMM 220 Principles of Organizational Behaviour is an introduction to the behaviour, relationships, and performance of individuals and groups in work organizations as well as the nature of organizational structure and processes. Organizational dynamics are examined with a view to creating an effective working environment from a human perspective.
ADMN230 - Project Management
ADMN 230 Project Management is designed as a first course in project management. Building foundation skills in project management is of value to anyone who is currently facing project planning and management challenges at work or to students in Business Administration Professional Management or technology programs. ADMN 230 Project Management gives you the foundation, experience, techniques and tools to: - Learn the 10 Project Management Knowledge Areas - plan a project effectively and successfully - manage each stage of the project life cycle successfully - work with organizational constraints - set goals and objectives tied directly to stakeholder needs - get the most from your project management team - utilize state-of-the-art project management tools to get the work done on time, within scope and on budget.
ADMN250 - Managerial Accounting
ADMN 250 Managerial Accounting examines how accounting information is used within organizations to plan, monitor and control. Managers in all functional areas will have to deal with the management accounting system of the organization they work for. The purpose of this course is to ensure that you have a basic understanding of how such systems operate, the language they use and their limitations. CPA Adapted
ADMN252 - Financial Management
ADMN 252 Financial Management course examines the role of finance and the tools and environment of financial decision making. Topics include: time value of money, foundations for valuation, financial analysis and planning, management of current assets and liabilities, capital budgeting, risk and return, and personal finance. Together with ADMN 255 this course will enable the student to acquire the needed skills and knowledge to analyze common corporate financial decisions. These two courses will also provide a basis for further advanced studies.
ADMN272 - Commercial Law
ADMN 272 Commercial Law is an introduction to law as it applies to business. The development of the courts and the machinery of justice will be outlined. A study will then be made of torts and negligence, and of contracts including their formation, interpretation, breach, assignment and discharge. Methods of carrying on business such as employer/employee, proprietorship, partnership, agency and incorporation will be introduced and compared.
ADMN265 - Operations Management
ADMN 265 Operations Management studies business operations fundamentals such as demand management, forecasting, inventory control, the EOQ model, scheduling, project management, aggregate planning, materials management, value analysis, supplier management, quality management and service center management. The concepts of sustainability and sustainable business practices will be integrated into the different topics.
ADMN286 - Human Resource Management
ADMN 286 Human Resource Management is an examination of how to most effectively utilize and manage the human element in work organizations including staffing, training and development, appraisal and compensation, industrial relations and human resources planning.
ADMN293 - Electronic Commerce
ADMN 293 Electronic Commerce for Professional Management majors in the Business Administration diploma program. This course may also be of interest to students who are interested in learning about implementing e-commerce strategies in an organization. ADMN 293 Electronic Commerce is an introduction to the business models, strategies, marketing design and analytic systems of electronic commerce business solutions. The role of electronic commerce in changing society is also an important topic. The primary aim of ADMN 293 Electronic Commerce is to identify key management considerations required in implementing e-commerce business solutions.
ADMN296 - International Business
ADMN 296 International Business offers an in-depth review of basic concepts, institutional practices and developments in the global business environment. The course also offers an introduction to international business management. Core management topics will be examined within an international framework.
ADMN297 - Entrepreneurship
ADMN 297 Entrepreneurship examines the process of researching and developing a business plan. A business plan provides a comprehensive framework for a firm's marketing, financing, and operational activities. Students will research and develop a business plan to assess the viability of a proposed business venture. Students will also learn to critically assess the viability of a business plan through completing a due diligence process.
COOP101 - Business Co-op Work-term I
COOP 101 Co-op Education Work Term is an optional course.
COOP 101 Co-op Education Work Term (worth 6 credits) can replace any second-year course except ADMN 297 Entrepreneurship. In this option, the net increase in program credits is three.
ADMN 399 Directed Studies (3) can replace second-year course with school chair approval.
Note:
1. For students who started the program prior to Fall 2020, credit toward the graduation requirements will not be given for both ADMN 295 and ADMN 297, ADMN 170 and 171, or ADMN 291 and ADMN 259.
2. ADMN 399 Directed Studies (3) can be used as an elective as described above. Alternatively, it can be added to the program to increase the total credit count. Replacing any course with ADMN 399 will not support any block transfer agreement. If adding ADMN 399 to the total program credit count, some block transfer agreements may limit block transfer to 60 credits. See program coordinator for details and implications.
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.
Policy
Effective Term:
Fall, Winter, SpringAdvanced Standing:
1. For this program, students may obtain credit for a maximum of 75% of program requirements by Transfer Credit, Advanced Placement, Prior Learning Assessment (PLA) or combination thereof.
2. Students who enter the Business Administration diploma program with a minimum grade of 73% in Accounting 12 (taken in British Columbia in the three years prior to starting the program) may receive credit for COMM 240. Processes as outlined in Policy 8614 will be adhered to.
3. During the entire time in the program, a student may only perform one PLA for a course already attempted at Selkirk College.
4. For more information, see Policy 8614: Advanced Standing.
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Re-Entry Instructions:
See Policy 8615: Standards of Academic Progress
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Assessment:
a) This Program uses Grading Table 1.
b) For COOP course, use the Competency Based grading table. To view all College grading tables, see Policy 8612: Grading.
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Grading Table:
Standard Academic and Career Programs
Types of Assessments:
a) Students are expected to complete the course outcomes independently and with original work unless specified otherwise by the instructor.
b) Students are assessed and graded for each course outcome as indicated in the respective course outline.
c) Exams, labs, group or individual projects, assignments, presentations, professionalism and other evaluative activities are weighted and averaged as indicated in the respective course outline.
d) Missed assignments and tests will receive a zero mark if not submitted. However, in some courses it may be mandatory to submit all assignments to an acceptable level and/or to write all exams in order to receive credit for the course.
e) Individual course outline may have other specific requirements for assignments, grades, and/or examinations.
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Program Specific Regulations:
Co-op Education
a) Co-operative education courses provide students with documented experience and possible designation based on the number of COOP courses taken. A co-op semester may be taken within a program or in the semester immediately after all academic courses have been completed.
b) Each co-op course consists of a minimum 420 working hours. A co-op course may occur in any of the three academic semesters (fall, winter, spring) and are recorded at 6 credits each.
c) Students can elect to take one or more COOP courses to augment their academic studies. COOP 101 can be used as an elective as described in the Part II.E.3 table. A maximum of 3 COOP credits can be applied towards program graduation requirements as listed in this document. COOP 101 may also be taken as additional credits to program course requirements.
d) Students should know that in a situation where co-op course credits are used to meet program graduation requirements, this may affect existing block transfer agreements and should consult with the receiving institution for details. Students will be required to acknowledge in writing this information with the COOP department.
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Eligibility
(i) Acceptance into one of the Business Administration diploma programs.
(ii) Completion of at least 15 credits at Selkirk College towards the Business Administration program with a minimum Program GPA of at least 2.33.
(iii) School Chair approval.
(iv) Follow Selkirk COOP Education requirements, process, and timelines.
(v) Successfully completes COOP Workplace Readiness Training.
(vi) Pay the COOP tuition fee.
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Co-op Designation
Students wishing to pursue a COOP designation on their credential must complete a minimum of 12 COOP credits in total, which comprises of COOP 101 and COOP 201.COOP 301 course is also available upon request.
Academic Courses while on a work term
Students are strongly discouraged from taking any academic courses while on a work term. Students must have COOP program and School Chair approval to pursue additional academic courses during a work term.
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Courses and Credits
A standard co-op term is equivalent to a 6-credit course and can be taken as an elective as described in Part II.E.3 table below. However, only a maximum of three credits can be applied to the Business Administration diploma program graduation requirements. COOP credits are not included in GPA calculation.
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Co-op education courses will provide students with documented, program relevant work experience that is recognized with a designation on their transcript.
Please refer to Policy 8370 Selkirk College Co-operative Education and Selkirk College Co-operative Education Procedures for additional information regarding Co-op Education at Selkirk College.
In order to receive your credential in your program, you must maintain a minimum cumulative GPA of 2.00.
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Attendance:
Attendance and Punctuality Responsibilities
a) Punctual and regular attendance for scheduled classes, laboratory sessions and all of the scheduled learning activities is expected of all students.
b) Where absenteeism adversely affects a student’s progress and performance, behavioural probation and/or withdrawal from the program may result.
c) Students planning to be absent from class must notify or make prior arrangements with their instructor in advance. Instructors are not obligated to provide alternative instructional or assessments in order to accommodate student absences. Failure to notify the instructor may result in withdrawal from the course.
d) See individual course outlines for any additional attendance and punctuality requirements.
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Assignments:
1. Assignments
a) Students will normally receive at least one week notice of dates and times when assignments and/or tests are to be submitted and/or written.
b) If accepted, late assignments may be subject to penalty.
c) Students are normally expected to complete all assignments using a word processor, spreadsheet, or other computer application as applicable. See individual course outlines for specific requirements.
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2. Examinations
a) In some courses, students must receive a passing grade on specified exams in order to pass the course. The details will be explained in the applicable course outlines.
b) Students may be allowed to make alternative exam arrangements, with the appropriate instructor, for valid and verifiable reasons such as medical emergency, family bereavement, or jury duty.
c) Any alternate arrangements for final examinations must be approved by the School Chair or designate.
d) Tests and exams will ordinarily be retained by the instructor for no less than 6 months.
e) Students who have not completed all assigned work and exams must obtain the instructor's approval to write the final exam before the exam date. The instructor may require the student to prepare a plan for completion of outstanding work.
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Professional Requirements:
1. Student Conduct
a) Students are expected to behave in a professional manner while in class and on Moodle. This includes being respectful of and contributing to the learning environment in accordance with the student code of conduct. For additional information, see Policy 3400: Student Code of Conduct-Rights and Responsibilities.
b) Students are expected to be prepared for all classes prior to entering the classroom. Assigned materials are to be completed by students; such materials and textbooks are not necessarily reviewed page by page in class by the instructor.
c) The student is responsible for researching and obtaining notes of missed sessions. Instructors will not provide personal reviews to students who miss a class.
d) See individual course outlines for any additional professional requirements.
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2. Student Conduct
a) Students are expected to behave in a professional manner while in class and on Moodle. This includes being respectful of and contributing to the learning environment in accordance with the student code of conduct. For additional information, see Policy 3400: Student Code of Conduct-Rights and Responsibilities.
b) Students are expected to be prepared for all classes prior to entering the classroom. Assigned materials are to be completed by students; such materials and textbooks are not necessarily reviewed page by page in class by the instructor.
c) The student is responsible for researching and obtaining notes of missed sessions. Instructors will not provide personal reviews to students who miss a class.
d) See individual course outlines for any additional professional requirements.
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Other Regulations:
PROBATION
1. If a student has a term or cumulative program GPA less than 2.00, the student will be placed on academic probation for at least the next semester.
2. The maximum number of semesters on Academic Probation, consecutive or otherwise is two (2). A student will be withdrawn from the program if they exceed the maximum.
3. Notwithstanding paragraph C.2 above, a student who fails to meet the requirements in the letter of probation may be required to withdraw from the course or program.
4. For additional information: See Policy 8619: Probation
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Cheating and Plagiarism See Policy 8618: Cheating and Plagiarism
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C
Child and Youth Care Specialty - Human Services Diploma
Overview
This program provides the second year of training in a specific human services field and prepares students for work in a variety of multi-disciplinary settings.
Practicum experience in community agencies develops your working knowledge of partnerships, hands-on training in the dynamics of interpersonal relationships and employment opportunities within your client group.
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
- Completion of English Studies 12 or equivalent with a minimum of 60% or higher
- A minimum of 30 hours paid or voluntary work experience with appropriate groups
- Applicants who have previously completed a related certificate and are returning for entry into the second year of a Human Services Diploma are required to provide evidence of completion of a certificate in ECCE, EACSW, SSW or equivalent within the last five years. Acceptance for those who graduated prior to five years will be based on evidence of work in the human service field and/or professional development.
- Applicants with 30 university transfer credits related to human services work, work experience in a related field, and the personal suitability requirements of the certificate programs will be considered for entry into the second year of a Human Services diploma on an individual basis.
- An official copy of all secondary and post-secondary transcripts
- Two completed Human Services reference forms
- A 30-hour work experience form completed by a supervisor who has observed the applicant in a volunteer or paid work situation is required
- Proof of a negative tuberculosis test or of a clear chest X-ray that is less than 6 months old for those who have been requested to have this from our community partners
- A current criminal record check from the Ministry of Justice. Some types of criminal records may limit or prohibit acceptance in field placement; acceptance into field placement is a requirement for program promotion.
- Current resumé
- Personal statement of interest (250 words)
- An orientation session is required and will be arranged by the program designate
APPLICATION PROCESS
1. CERTIFICATE, ADVANCED CERTIFICATE& DIPLOMA PROGRAMS
Students applying to the diploma program immediately following completion of a Human Services Certificate Program, may request that the contents of their file be transferred.
2. PART-TIME STUDIES IN HUMAN SERVICES PROGRAMS
a) Acceptance to an individual course does not constitute admission to the program. All program admissions will be considered according to Part I, A: Admissions Requirements.
b) The ECCE, EACSW, SSW Certificate programs and the Human Services Diploma program may be completed on a part-time basis depending on number of spaces available. Students choosing to complete a program on a part time basis must meet with a program coordinator, councillor and/or School Chair at the time of acceptance to plan a course of studies.
c) Students who have been accepted for part time studies and are in good standing academically will normally be accepted upon re-application to the next term. Refer to Part II, Section B, Promotions re: academic requirements.
In order to receive your credential in your program, you must maintain a minimum GPA of 2.00.
B. PROMOTION
1. In order to progress to the next semester, the following requirements must be met.
a) Completion of all courses in the semester with a minimum overall cumulative GPA of 2.00 and a grade of a “C” or better in all semester courses.
b) Promotion to the second year of the Diploma program requires a cumulative GPA of 2.33 during the first year of studies or School Chair approval
2. Promotion to practicum will be determined by the following criteria:
a) A grade of "C" or better in all required courses as defined in Part II, C, Graduation Requirements.
b) Some types of criminal records may limit or prohibit a student's acceptance in field placement agencies. Ability to be accepted into field placement is a requirement for admission and promotion.
3. A student’s performance will be reviewed by program faculty when:
a) Grades in one or more courses fall below a “C”.
b) Unacceptable behaviour, inappropriate interpersonal skills, and/or patterns of absence are displayed (as outlined in program policies).
c) On probation.
4. Considerations for practicum placement:
a) Practicum placements are normally completed within the College region.
b) To avoid a conflict of interest, students are expected to inform instructors of agencies where family and/or personal connections exist.
c) Practicum placements will be arranged by a program instructor.
d) Agency staff will be informed if a student has refused to sign a waiver authorizing the College to share personal information about the student with agency staff.
5. Students will not be placed in practicum based on the following:
a) The student has not demonstrated readiness for practicum placement.
b) Two agencies refuse to accept the student in practicum placement.
c) The student lacks means of transportation.
6. Practicum evaluation will be based on:
a) A review of the student's performance in relation to stated course competencies.
b) A joint review comprised of college instructor, agency supervisor and student.
c) Completed practicum assignments.
In order to graduate with Honors students must meet all program requirements with no grades less than a B- and a cumulative GPA of 3.5 or higher.
Courses
HSER254 - Core Concepts in Human Services
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.
HSER258 - Fundamentals of Change I
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.
HSER276 - Issues in Youth
HSER 276 Issues in Youth will explore the issues that face those in adolescence and early adulthood in various societies. 'Adolescence' and 'early adulthood' are terms used to describe a time of life in which major developmental and social changes occur. An exploration of adolescence and early adulthood, and the issues that are unique to these stages of life in various societies will occur. Students will be exposed to theories of adolescence, issues of gender, sociological explanations of existing issues, and to local and international programs designed to address these issues.
INDG287 - Introduction to Indigenous Teachings and Practices
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.
HSER267 - Leadership in Human Services
HSER 267 Leadership in Human Services provides a basic introduction to leadership concepts. Students self-reflect as they explore the concepts of emotional intelligence, leadership style, and the qualities and attributes of an effective leader. Students create a plan for developing personal leadership skills and have opportunities to improve their leadership performance in managing conflict, overcoming obstacles, and establishing a constructive climate.
PSYC101 - Introductory Psychology II
PSYC 101 Introductory Psychology II covers topics include thinking and other cognitive processes, development of the individual, personality, mental disorders, health and social psychology. Other topics are added at the discretion of the instructor. Class demonstrations and activities are used to illustrate concepts. Teaching methods and resources in the course vary with the instructor.
PSYC240 - Child Development
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.
HSER255 - Professional Foundations for Human Services
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.
HSER259 - Fundamentals of Change II
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.
HSER264 - Introduction to Professional Child and Youth Care
HSER 264 Introduction to Professional Child and Youth Care is designed to provide an overview of the child and youth care field, and the professional identity of child and youth care workers, which will enable the student to work with and advocate for children, youth and families in a more effective way. Students will explore the historical development of the field and gain a working understanding of the key concepts and basic principles of practice in the Child and Youth Care field. They will develop a clear understanding of the similarities and differences in the role and function of Child Care Professionals and other Human Service Professionals.
HSER270 - Practicum in a Child and Youth Care Setting
HSER 270 Practicum in a Child and Youth Care Setting. A 200 to 250 hour practicum located in a child and youth care setting. This practicum requires students to work directly with children and/or youths in order to promote professional skill acquisition and integration. Emphasis is placed on observation and recording skills, awareness of personal functioning in relation to the children and/or youths. The ability to demonstrate beginning-level case management planning, intervention, and case-presentation skills with both a one-to-one focus and a group focus are also emphasized.
Policy
Effective Term:
FallEffective Year:
20240801Advanced Standing:
ADVANCE OR TRANSFER CREDIT
a) Transfer credit will be given for university transfer courses equivalent to Selkirk College courses, providing a grade of "C" or better was achieved.
b) Applications for transfer credit from other ECCE, SSW or EACSW programs will be reviewed with provincial articulation agreements and considered on an individual basis; applicants may be required to provide detailed course outlines.
PRIOR LEARNING ASSESSMENT (PLA)
a) Advance credit in core program courses (i.e., SSW, ECCE, EACSW and HSER) may be granted by the School Chair or designate after evaluation of the applicant’s mastery of course objectives. See program specific guidelines for PLA.
b) Credit for Final Practicum will not be awarded through PLA in Human Services programs.
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Re-Entry Instructions:
1. An application is required for enrolment in program courses in subsequent years.
2. Normally, students who must interrupt their program may apply for re-admission, within one year of departure, on the basis of the following priorities:
a) Students in good standing who interrupted their program for illness or other personal reasons.
b) Students who failed to meet program requirements for promotion.
c) Students transferring from another program within BC.
3. Students who fail to complete a semester successfully may apply to re-enter and repeat the incomplete semester when it is next offered. (Normally, there is a period of 12 months between offerings of a course or semester.)
4. Normally, a student returning in one year or less will retain full credit for all courses previously completed. After more than one year's absence, students may be required to update or repeat courses previously completed. A grade of "C" or credit granted in each repeated course is required for re-entry.
5. Students who withdraw for medical or psychological reasons will provide evidence to the School Chair from a licensed practitioner regarding the suitability of his/her return to the program.
6. Students must complete the program in its entirety within 60 calendar months from the time of initial entry into the program.
7. Students who have successfully completed their Selkirk College Human Services certificate within the previous year are considered to be a re-entry student.
8. Re-entry full-time students who have successfully completed their previous year are given priority over part time students.
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Grading Table:
Other
Types of Assessments:
Assignments
(i) A minimum of three evaluative events will occur as specified in course outlines.
(ii) Students are evaluated and graded in each subject or course topic as indicated in the respective course outline.
(iii) Assignments are due on the date stated on course or assignment outlines. A student may request one extension per course. The request must be made in writing no less than 24 hours before the due date. If the instructor grants permission for the extension the revised due date will be determined by the instructor.
(iv) Under extenuating circumstances further requests for extensions may be granted only after the student has participated in a mandatory consultation with the Department Head of Student Access and Support or designate and has presented the instructor with a written plan outlining how they intend to complete their work in a timely manner.
(v) A penalty of 10% per day will be assessed against late assignments. All assignments must be handed in by the last day of classes in order to achieve a passing grade and advance to the practicum.
(vi) All course assignments must be completed to achieve a passing grade.
(vii) All assignments must be typed.
(viii) Students may, at the discretion of the instructor, rewrite a maximum of one assignment per course. Rewrites must be submitted for marking within 14 calendar days of the return of the original assignment to the student. Rewritten assignments will receive a maximum grade of 75%.
(ix) Students are expected to write tests on the designated dates. If, for legitimate absences, the student misses a test, he/she must write the test as soon as possible with the permission of the instructor.
Examinations
(i) Exams, labs, projects, assignments, and other evaluative activities are weighted and averaged as indicated in the respective course outline.
(ii) No single evaluative event shall be worth more than 50% of the final grade.
(iii) For courses involving practicum placements (ECCE 195, 286, 292, 294; SSW 163, 168; EASC 195, 196; HSER 270, 280) evaluation occurs on a continuous basis and graded CRG or NCG as per the Competency Based Selkirk Grading Table in Selkirk College Policy 8612 Grading. All practicum activities may be considered evaluative events. Informal verbal and/or written feedback is regularly provided by the instructor and practicum supervisors. Depending on the length of the course there may be one or more performance appraisals or evaluations.
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Attendance:
1. Students absent for 20% or more in a given course may be placed on behavioural probation. If a student arrives more than 10 minutes late or leaves more than 10 minutes early, they may be recorded as absent.
2. Students absent from any courses are responsible for the work they have missed and must make up assignments as required.
3. Students are responsible to inform the instructor in advance of any absences.
4. Students participating in on-line classes are expected to access and read all materials posted on their course site. If any aspect of the course has not been opened and/or participated in the student will be considered absent for that class.
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Professional Requirements:
1. Codes of Ethics and Competencies
Students are expected to know, understand and abide by the applicable Codes of Ethics:
a) Child and Youth Care Worker;
b) Social Service Worker;
c) Early Childhood Educator.
d) Education Assistant & Community Support Worker.
2. Guidelines for Professional Conduct
In addition students are expected to consistently demonstrate professional conduct based on the following guidelines:
e) exercise personal discipline, accountability and judgement,
f) accept personal responsibility for continued competency and learning,
g) assist and serve the public, client or patient and place them before oneself,
h) recognize the dignity and worth of all persons in any level of society,
i) assist others in learning,
j) recognize one’s own limitations and areas for development, and
k) maintain confidentiality of information appropriate to the purpose and trust given when that information is acquired.
Professional Conduct will be measured by: one’s professional abilities, personal integrity, and the attitude one demonstrates in relationship with others.
3. Students who violate these professional standards may be required to withdraw from their Program.
4. Students may be required to withdraw when ethical, medical or other reasons interfere with the satisfactory completion of their Program.
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Other Regulations:
RESPONSIBILITIES IN FIELD PRACTICUM PLACEMENTS
1. The selection of practicum placements is the responsibility of the program faculty. Students will not actively seek practicum sites.
2. Students will not provide transportation for clients while on practicum.
3. Students will not administer medications to clients while on practicum.
4. Students without supervision of agency staff will not be responsible for clients when off agency premises unless college instructor approval is given prior to the event. ECCE students, without supervision of agency staff will not be responsible under any circumstance for children off agency premises.
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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
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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
In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Professional Cook Program requirements to be considered fully qualified:
- 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.
1. Part-time Study
a) Subject to space limitations and prerequisite requirements, a student who wishes to take fewer than the maximum number of courses in any semester may do so with approval from the School Chair.
2. Work Term
a) Participation in the paid work term is mandatory for graduation from the program. See Part IV “Work Term Policy” for more details.
1. General
a) Entry to the program will be at the commencement of the Fall semester. Entry may be limited by prerequisites, space limitations, and/or completion of preadmission assessment. International entry may be limited where international student enrolment targets or limits have been met.
b) Accepted applicants will be placed in particular classes and/or sections by the School Chair or designate.
c) No class or section switches will be permitted without the express approval of the School Chair or designate and the instructor.
d) A student admitted to this program will be given preferred access to its courses.
APPLICATION PROCESS
a) Before an applicant's file is completed, the following must be received:
*See Part I, A. 1 and I, A. 2
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.
PROMOTION
1. A student must achieve 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. Promotion from the first year to the second year also requires a minimum G.P.A. of 2.0 and no more than one failing grade in first year courses. Any student with more than one (1) failure during the first year of the program must have the School Chair’s approval to progress to the next semester and may be required to withdraw.
2. A student will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.
3. 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.
4. Two (2) failures in a course are normally cause for withdrawal from the program. A third attempt at a course may be made at the discretion of the School Chair or designate.
5. Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with Faculty members and if there is space within the program.
C. GRADUATION
1. Credentials:
a) Selkirk College Credential – Diploma in Culinary Management.
b) Industrial Training Authority Certification
(i) Upon successful completion of the Industry Training Authority written and practical examinations at each level of the program, the student will receive a Certificate of Qualification from the ITA.
2. Requirements: (see Policy 8617: Graduation)
a) The requirements for graduation for the Culinary Management Program include the successful completion of the following courses with a cumulative GPA of 2.0 and a minimum passing grade of “P” in all courses.
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.
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.
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.
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.
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.
Policy
Effective Term:
FallEffective Year:
20240801Advanced Standing:
ADVANCE OR TRANSFER CREDIT AND PRIOR LEARNING ASSESSMENT
1. A student may obtain credit for a maximum of 75% of program requirements by Transfer Credit, Advanced Placement, Prior Learning Assessment or combination thereof.
a) Course equivalency will be determined in accordance with Selkirk College Policy 8614: Advanced Standing.
2. Transfer credit will not be granted for courses completed outside of Canada.
3. Prior Learning Assessment (PLA) (see Selkirk College Policy 8614: Advanced Standing)
a) Only domestic experiences will be considered for PLA for this program.
b) Not more than 75% of credits required in a program will be awarded through PLA.
c) Otherwise, College Policy 8614: Advanced Standing will be followed.
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Re-Entry Instructions:
RE-ENTRY INSTRUCTION: (see Policy 8615)
1. Re-admission to the program is only permitted when space is available.
2. Students who must interrupt their program may apply for re-admission within one year of departure or with the permission of the School Chair.
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Assessment:
Grading
a) Grading specific to Professional Cook 100 and 200 uses the Standard Trades Grading Table (see College Policy 8612 Grading) and a minimum grade of 70% will be required for satisfactory completion of each course.
b) Grading for all CULM courses will be based on the categories defined in Standard Grading Table for the School of Hospitality and Tourism. To view the grading tables see Policy 8612: Grading. A minimum grade of "P" will be required for satisfactory completion of each course.
c) A 2.0 cumulative GPA is necessary to graduate from the program.
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Grading Table:
Standard School of Hospitality and Tourism Programs
Types of Assessments:
ASSESSMENT
1. Supplemental Assessment(s)
a) Students are evaluated and graded in each subject or course topic as indicated in the respective course outline.
b) Exams, labs, group or individual projects, assignments, presentations, class participation and other evaluative events.
c) In addition to normal evaluation for competence in subject matter, students will be continuously evaluated on their professional conduct in classroom and field situations. A professionalism/ participation evaluation may make up to 20% of the final grade for each course in this program as specified in each course outline. Standards for the professionalism/participation evaluation will be communicated to all students.
2. Assignments
a) Students will normally receive notice of dates and times when assignments and/or tests are to be submitted and/or written at the beginning of the semester.
b) If accepted, late assignments may be subject to penalty. Assignments are due prior to 8:30 am on the due date. 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.
c) Course challenges are not available for students who do not successfully complete a course. In such a situation the student would be required to retake the course and complete all required course work.
d) A student who does not submit an assignment or write a scheduled test will receive a zero mark.
3. Exams
a) A student may be allowed to make alternative exam arrangements, with the appropriate instructor, for valid and verifiable reasons such as medical emergency, family bereavement, or jury duty.
b) Any alternate arrangements for final examinations must be approved by the School Chair or designate.
c) Supplemental examinations will only be given for exceptional reasons.
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Attendance:
1. Punctual and regular attendance for scheduled classes, laboratory sessions and all of the scheduled learning activities is expected of all students.
2. Where absenteeism adversely affects a student’s progress and performance, probation and/or withdrawal from the program may result.
3. See individual course outlines for any additional attendance and /or professional conduct requirements.
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Other Regulations:
PART IV: WORK TERM POLICY
1. In order to participate in the summer work internship, the student must have completed all required courses with a minimum cumulative GPA of 2.0, completion of 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. During the work term, students are subject to the Selkirk College Program Policies as well as the policies of the employer.
3. To avoid late penalties, students must notify the instructor one week in advance if work term assignments cannot be handed in on time.
4. During the work term, students are expected to meet or exceed management requirements for job performance. Students are expected to maintain good working relationships with their co-workers and supervisors.
a) In order to achieve maximum benefit from the work term, students are expected to become involved in several different departments if possible.
5. Due to the limited number of local placement possibilities, students may be required to consider placements away from the local environment.
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 lay off or work term cancellation. Failure to do so will aggravate an already serious situation and further jeopardize the student's status in the program. Students must follow the Appeals Process in order to request reentry or continuation in the work term.
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PART V: FIELD TRIP POLICY
Students are subject to Selkirk College Policy 8350: Educational Field Trips. In addition the following policies apply:
1. 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. They are expected to leave a positive impression on communities and facilities with which they come in contact. Drunkenness, inappropriate behaviour, disorderly conduct, or other indications of unprofessional attitudes of any kind on a field trip will be taken seriously and may result in dismissal from the trip, the course or the program.
2. In any situation involving machinery, maintenance shops or engine rooms, students must abide by caution signage, instructor and tour guide instructions, and use common sense.
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PROBATION
Refer to Selkirk College Policy 8619: Probation for further information.
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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
- Demonstrate standard administrative skills
- Demonstrate workplace related collaborative skills
- Explain the legal responsibilities of office personnel in providing a safe and healthy workplace environment
- Demonstrate emerging employability skills
- Outline the importance of ethical and professional behaviours and conduct themselves accordingly in an academic environment
- Demonstrate basic numeracy skills
- Apply entry level accounting principles/practices as required
- Use technology and software applications to industry standards
- Communicate professionally in various formats to a variety of stakeholders
- Explain basic customer service theories and techniques
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.
APPLICATION PROCEDURE
1. Before an applicant's file is considered to be complete, the following must have been received by the Admissions Department:
a) Completed application form.
b) The appropriate official transcripts.
2. Entry may be limited by admission requirements, space limitations and/or completion of preadmission assessment.
3. Part-time Study
Subject to space limitations, program admission requirements, and course prerequisites, all three programs accommodate part-time study.
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.
PROMOTION
1. To be promoted a student must achieve a minimum grade of "P" in every course.
2. Students must successfully complete the Office Administration & Technology Certificate with a minimum GPA of 2.67 to qualify for entrance to one of the Advanced Certificates.
3. Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with instructors.
GRADUATION
Credentials:
Office Administration & Technology Certificate - Office Assistant
- To be eligible for the Office Administration & Technology Certificate, students must complete all requirements of the certificate within 3 years of entering into the program.
- A student who has completed the graduation requirements with a cumulative GPA of 3.67 or better and no "B-" or lower grades in any subject will be designated as graduating with Honours.
- 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.
Policy
Effective Term:
FallEffective Year:
20240801Advanced Standing:
For more information, see Policy 8614: Advanced Standing.
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Re-Entry Instructions:
1. Students, who withdraw from their program, may apply to re-enter within one year of departure.
2. Priority for re-entry will be given as follows:
a) Students who interrupted their program for illness or compassionate reasons.
b) Students who failed to meet program requirements for promotion.
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Assessment:
This Program uses the Standard Academic and Career Grading Table and Competency Based Grading Table. To view all College grading tables, see Policy 8612: Grading.
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Grading Table:
Standard Academic and Career Programs
Types of Assessments:
1. Assessments
a) Students are expected to complete the course outcomes independently and with original work unless specified otherwise by the instructor.
b) Students are assessed and graded for each course outcome as indicated in the respective course outline.
c) Exams, labs, group or individual projects, assignments, presentations, professionalism and other evaluative activities are weighted and averaged as indicated in the respective course outline.
d) Missed assignments and tests will receive a zero mark if not submitted. However, in some courses it may be mandatory to submit all assignments to an acceptable level and/or to write all exams in order to receive credit for the course. If accepted, late assignments may be subject to penalty.
e) Individual course outlines may have other specific requirements for assignments, grades, and/or examinations.
2. Examinations
a) In some courses, students must receive a passing grade on specified exams in order to pass the course. The details will be explained in the applicable course outlines.
b) Students may be allowed to make alternative exam arrangements, with the appropriate instructor, for valid and verifiable reasons such as medical emergency, family bereavement, or jury duty.
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Attendance:
A. PARTICIPATION
1. Participation Responsibilities
a) Students are required to follow course schedules and participate in online class discussions on a regular basis. Punctual submissions of all of the scheduled learning activities are expected of all students.
b) Where absenteeism adversely affects a student’s progress and performance, behavioural probation and/or withdrawal from the program may result.
c) Students planning an extended absence from the course must notify or make arrangements with their instructor in advance. Instructors are not obligated to provide alternative instruction or assessments in order to accommodate student absences. Failure to notify the instructor may result in withdrawal from the course.
d) See individual course outlines for any additional attendance and participation requirements.
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Professional Requirements:
Student Conduct
a) Students are expected to behave in a professional manner while in class and/or on Moodle. This includes being respectful of and contributing to the learning environment in accordance with the student code of conduct. For additional information, see Policy 3400: Student Code of Conduct-Rights and Responsibilities.
b) Students are expected to be prepared for all classes prior to its start. Assigned materials are to be completed by students; such materials and textbooks are not necessarily reviewed page by page by the instructor.
c) The student is responsible for researching and obtaining notes of missed sessions. Instructors will not provide personal reviews to students for missed material.
d) See individual course outlines for any additional professional requirements.
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Other Regulations:
APPEAL
See Policy 8400: Student Appeals
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PROBATION
1. If a student has a term or cumulative GPA less than 2.67, the student will be placed on academic probation for at least the next semester.
2. For additional information: See Policy 8619: Probation
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SNOW 156 - Ski Resort Risk Management
Course Description
This online course is designed for people currently working in a ski resort environment. Participants who are not may have difficulty completing some assignments and participating on online discussions. Participants are required to have computer access, with sound, and high-speed internet. Textbook must be purchased separately from the Selkirk College Bookstore.