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SSW 168 Field Work II is a full-time field placement of five weeks following the winter semester, designed to consolidate and extend skills developed in the previous two semesters. Through this placement, students apply and demonstrate core competencies in social work practice within a professional setting. The practicum supports students in meeting competency expectations aligned with entry-level

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.

STAT 206 Probability and Statistics is an introductory applied statistics course for math, science, and engineering students. Topics include: set theory, probability, discrete and continuous variables and their distributions, joint probability distributions, point estimates, confidence intervals, hypothesis testing based on one or two samples. If time permits, we will discuss ANOVA tests as well

TADM 120 Tourism for People, Place and Planet is an introductory course in which students explore how tourism influences and is influenced by its host communities, cultures and environments. Using environmental, cultural, social, and economic lenses, students investigate current trends, visitor motivations and the evolving impacts of tourism. With an emphasis on ethical decision-making and

TADM 125 Digital Applications supports students to gain digital confidence and practical technical skills and applications for success in the tourism workplace. From creating professional documents and spreadsheets to navigating digital communication platforms, students will build the digital literacy needed for today’s connected world that reflects both accessible and culturally respectful

TADM 130 Indigenous Rights and Tourism Sustainability provides students with the opportunity to gain a deeper understanding of Indigenous perspectives, worldviews, rights and relationships to land through the lens of environmental management and tourism. With the support of guest speakers, students will learn how Indigenous knowledge systems, legal traditions, and cultural practices contribute to

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

TADM 140 Destination Marketing and Brand Management introduces students to the principles and practices of tourism marketing, emphasizing strategic planning, brand development and customer engagement. Students will learn how to respectfully identify target markets, design compelling marketing campaigns, and leverage digital and traditional channels to attract and retain visitors. Through case

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

TADM 155 Leadership Perspectives: Voices from the Tourism Landscape allows students to engage directly with diverse tourism leaders—from Indigenous entrepreneurs and small ecotourism operators to resort managers and sustainability changemakers. Through guest speaker sessions, conversation, storytelling, interviews and reflective discussions, students will explore a range of leadership styles

TADM 160 Outdoor Recreation Operations and Management introduces students to the organizations, values and practices that shape recreation experiences across British Columbia. Through a focus on destination resilience and responsible land stewardship, students will explore how parks, protected areas, and outdoor recreation sites are designed, managed, evaluated, sustained and nurtured. The course

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

TADM 170 Field Studies: Relationships and Destination Immersion offers students an applied, place-based learning experience grounded in connection to community, culture, and environment. With an emphasis on ethical engagement and relationship-building, students will participate in immersive visits to various destinations and tourism organizations around the region. Learners will critically analyze

TADM 175 Reservations and Guest Service Management provides practical insight into accommodation and guest service management. With an emphasis on professional communication, cultural responsibility, and operational efficiency, students will learn how reservation processes, guest interactions, and revenue strategies influence profitability and sustainable tourism practices. Using industry-standard

TADM 181 Work Term is a full-time, paid work experience that students complete off campus while staying closely connected to Selkirk College. Throughout the term, students are supported by faculty, and their professionalism is evaluated by both their employer and program instructors. This is true experiential learning: students step into real hospitality roles where they can practice and develop

TADM 220 BC Craft & Culture: Wine, Spirits, Cannabis and Beer explores the rich tapestry of British Columbia’s craft industries through a lens of culture, sustainability and responsible service. This course combines theory and hands-on learning to provide students with a deep understanding of wine, beer, spirits, and cannabis production, regulation and appreciation. Through guided tastings

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

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

TADM 235 Business Case: Business Planning and Entrepreneurship offers students the opportunity to think like an entrepreneur. Students bring their business ideas to life by developing comprehensive business plans that reflect sustainability, market trends, community impact and innovation. With a focus on creativity, critical thinking, social, cultural and environmental considerations, and applied

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

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

TADM 255 Simulation Lab: Business Strategy & Forecasting places students into the role of tourism decision-maker in this simulation-based lab. Students will design, test and adapt strategies using forecasting models, scenario analysis, systems thinking, and collaborative decision-making to evaluate and analyze complex scenarios in tourism enterprises. With an emphasis on adaptive leadership and

TADM 260 Hosting with Presence prepares students to coordinate large-scale conferences and special events with purpose and presence. With an emphasis on creating meaningful and memorable client experiences, this course equips students to confidently navigate multiple logistics in caring and grounded practices in event planning and hosting. Students will develop practical skills in preparing event

TADM 265 Liability & Risk Management examines the laws that shape Canada’s tourism and hospitality industry. Students analyze legal responsibilities and risk management strategies through the lens of responsible leadership practices to ensure safety, equity and operational integrity of those directly and indirectly associated with an operation. Through real-world case studies, students critique

TADM 270 Human Resources Management begins with the premise that people are the heart of tourism and hospitality. This course examines inclusive human resource strategies that strengthen recruitment, training, performance management, and well-being in the sector. Students analyze relevant labour legislation, evaluate human resource practices through cultural competency and equity lenses, and