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PEAC 216 The Doukhobors offers an interdisciplinary approach to the study of the Doukhobors and their ongoing connection to issues of peace and conflict. Drawing on a variety of perspectives, this course analyzes the Doukhobor experience in light of what social scientists refer to as a social movement. Rooted in the religious turmoil of early modern Europe, that experience has situated this group

PEAC 220 Economics of Happiness will bring together the united insights of a diverse suite of sciences and arts (e.g. biology, ecology, psychology, sociology, economics, poetry, marketing, peace studies) to provide learners with a context-inclusive understanding of human decision-making processes, adaptive behaviours, and economic dynamics. A significant set of readings from the academic

PEAC 224 Current Issues in Peace Studies: Introduction to Islam will introduce students to the Islamic religious tradition and to Muslim communities in Canada. The course begins with self-directed study into how the news media constructs reality. The first part of our group study of Islam will include a discussion of pre-Islamic Arabia and the historical development of Islam, the life of the

PEAC 301 Directed Studies in Restorative Justice is an independent reading course. It allows the student to connect the principles and values of restorative justice to a particular area of interest of the student's own choosing. The goal is to understand how an approach based on dialogue, relationship-building, healing, and social transformation can be applied to further positive social change in

PEAC 303 Restorative Justice Practice is a sequel course to PEAC 301 Directed Studies in Restorative Justice. In this course, the student carries out the proposal developed in PEAC 301 by completing a 90-hour restorative justice practicum or project in the workplace, school or community. (Spring offering only)

PEAC 305 Peace and Justice Skills is an intensive week-long course that provides the student of transformative justice with practical skills in communication, mediation and conflict transformation. The format will be interactive – short lectures, discussions, case studies and role plays. The student will examine the concepts of power, culture, privilege in the context of communication, with a

PGCM 099 Introduction to Community, Culture and Education in Canada will introduce and welcome students to Selkirk College, its surrounding community, culture, and educational expectations. This course will highlight learning, community and other helpful resources to assist international students on their post-secondary journey in Canada.

PGCM 100 Culinary Arts Level 1 will provide students with the knowledge to perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students will be able to follow recipes, weigh and measure food accurately, and have an understanding of the foundation techniques and principles used in cooking, baking, and other aspects of food

PGCM 150 Introduction to Tourism provides an overview of the tourism industry, examining the interrelationships between the tourism sectors as well as the economic, environmental, cultural, and social impacts of tourism.

PGCM 151 Marketing examines the roles and functions of marketing in the tourism industry. The principles of customer service excellence and service recovery are discussed in detail. You are lead through planning, research, optimization, analytics and communications processes discovering how product, price, plan and promotion (4 P's) are used in the marketing of tourism products and services. E

PGCM 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

PGCM 159 Business Communications focuses primarily on written and oral communication skills as they relate to the business world. Topics include writing memos, letters, emails, formal reports and other business correspondence, delivering effective verbal presentations, preparation and research techniques. Understanding the theory of business communication and being able to employ this theory

PGCM 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

PGCM 164 Food And Beverage Cost introduces the student to the concepts involved in a food and beverage cost control program that would benefit any food and beverage operation. The students will learn and be able to explain income statements including revenues, expenses, and profit. Purchasing & receiving, recipe costing, yielding, menu engineering, labour cost, and beverage costings will also

PGCM 164 Food And Beverage Cost Controls introduces the student to the concepts involved in a food and beverage cost control program that would benefit any food and beverage operation. The students will learn and be able to explain income statements including revenues, expenses, and profit. Purchasing & receiving, recipe costing, yielding, menu engineering, labour cost, and beverage costings will

PGCM 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

PGCM 200 Culinary Arts 2 will build on using practical cooking methods and theory learnt in the PGCM 100 course. Students will learn production techniques for specialty vegetables, dressings, sauces, and secondary sauces. Additionally, students will understand and prepare foods for volume cooking. The course will also provide preliminary understanding of food costing, menu planning, and the

PGCM 253 Organizational Leadership 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

PGCM 253 Organizational Leadership 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

PGCM 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 critical. Innovative and inclusive approaches to human resources management are necessary to recruit and retain the right people in the

PGCM 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

PGCM 269 Accounting is an introductory course in accounting, from the basic accounting equation to preparation of the Income Statement, Statement of Changes in Owner's Equity, and Balance Sheet. This course covers merchandise operations, service business accounting, depreciation, adjusting entries, as well as specialized journals.

PGCM 272 Hospitality Law outlines Canadian Law applicable to the hospitality industry, identifies areas where there may be potential legal challenges, and discusses rights and liabilities relative to relationships within the hospitality industry. Topics include constitutional law, the common law of contract, definition of hotels and related establishments, safety of guests and torts, care of

PGFS 101 HTML and CSS introduces students to Hypertext Markup Language (HTML), Cascading Style Sheets (CSS), web standards and web accessibility. Students will use best practices and follow web standards set by the World Wide Web Consortium (W3C) to create content that looks appropriate and functions correctly on all devices. Using the mobile first method, students will apply the skills learned to

PGFS 102 Programming Fundamentals with JavaScript introduces students to techniques commonly used in programming web pages with interactive content to enhance user experience. Students will explore fundamental programming concepts through various aspects of JavaScript programming language, including variables, functions, objects, events, data types, operators and conditional logic. Hands-on in