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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

TECA 15 Advanced Technology I helps students develop computer and social media skills. Students will share their skills in a collaborative learning approach and develop strategies for safe online habits. Topics include: Excel, Powerpoint or Prezi presentations, email, Facebook, Instagram, Twitter, Publisher, and photo editing.

TEXT 101 Dye Technology is an introductory study of the application of colour on fibre through direct application and immersion dye processes. Utilizing a variety of natural fibres, yarns and fabric, plant dyes will be explored within a contemporary context. Indigo, as the ancient, natural blue, will be more fully worked with through the practice of shibori resist techniques.

TEXT 102 Silkscreen Printing. Students will learn various processes and approaches to silk-screen printing and explore the potential of printed imagery, repeating-pattern and other effects on cloth with a primary focus on printing using photo emulsion, natural dyes, mordants and modifiers.

TEXT 103 Textile Construction. This course is an introduction to sewing techniques, machine and hand finishing, stitching and textile manipulation for fashion, costume, wearable art and 2 and 3 D objects. Sewing techniques include; seams, hems, edges, buttonholes, zippers, mixed media piecing, appliques, beading, embroidery, reinforce fabrics, collage, design and sew collars, cuffs and pockets

In TEXT 104 Pattern Drafting, Draping and Design, the student will be introduced to pattern drafting, styling and draping on the mannequin for ready to wear, wearable art clothing and accessories. Emphasis will be on the design and construction of patterns for costume, fashion, and wearable art. The student will learn to create patterns, transfer patterns to paper, make adjustments and alterations

TEXT 105 Surface Design is an introductory study of the principles and application of colour and imagery on cloth utilizing block printing and silkscreen printing with dyes and pigments.

TEXT 106 Weaving is an introduction to the language of color, pattern and design in the construction of cloth through the study of weave structures utilizing multiple shaft looms. Students will learn how to produce cloth on the loom from concept to finished textile, including various finishing techniques. Students will also be developing an understanding of pattern drafting, drawdowns and fabric

TEXT 107 Felt and Colour has a dual focus. In the dye section, protein fibres (primarily raw wool fleece) will be immersion dyed with weak acid dyes, allowing a study of colour theory, colour relationships and colour mixing. The felting section is an introduction of traditional felting techniques within a contemporary context.

TEXT 108 Studio Specific Design for Textiles. Utilizing design principles the student will develop a collection of textile designs and samples that can be applied within the context of their own studio practice.

TEXT 112 Design for Production and Product Development. In this course the student will be taken through a step-by-step process of designing and making a limited product line for a contemporary market.