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FREN 103 Beginner's French II is designed to develop the communication skills learned by students in French 102. Students will further their knowledge of the French language and awareness of French-speaking cultures. The focus of this course is to help students become functionally proficient in the French language through the development of the basic communication skills of speaking, listening

FREN 112 First Year French I encourages students to improve their communicative proficiency through listening, speaking, reading and writing. Students will reflect on and discuss thoughts and beliefs expressed by French writers, and their relation with our culture today.

FREN 113 First-Year French II is the sequel to FREN 112. In FREN 113 emphasis is placed on further improvement of students communicative proficiency through listening, speaking, reading and writing. Students will continue to reflect on and discuss thoughts and beliefs expressed by French writers, and their relation with our culture today.

FREN 122 Contemporary French Language and Literature I offers students an opportunity to enhance their language skills (speaking, listening, writing, and reading) through discussions on the writings of French authors from the nineteenth-century. Students will have the opportunity to take a look at their works which include novels, short stories, theatre, poetry, and biographies. Students will

FREN 123 Contemporary French Language and Literature II, students continue to improve their communicative proficiency through discussions on writings of French authors from the twentieth-century. Students will have the opportunity to take a look at their works which include novels, short stories, theatre, poetry, and biographies. Students will review and expand their knowledge of grammar, usage

FSWF 20 Food Handling I focuses on the aspects of food handling and preparation skills. The course topics are food knowledge and food preparation techniques.

FSWF 23 Food Handling II builds upon the skills developed in FSWF 20. The course will focus on the aspects of food handling and preparation skills. The course topics are food ingredient rationales, food storage, and how to follow a recipe properly.

FSWS 23 Space Management II builds upon the skills developed in FSWS 20. In this course, students will continue to understand the layout of the food service area and the management of kitchen activities. Students will work together as a team to set up the buffet table, patron tables, kitchen and food preparation area, and task flow between the kitchen and service areas. Topics will include: clear

In GCOOL 102 Overview of Golf Club Operations, you will discover that the golf industry is composed of basically four types of clubs: resort, private, semi-private and public. The course will introduce you to the basic concepts and principles of golf club ownership, management and operations. You will be introduced to discussions on Club bylaws, the importance of a mission statement and how the

Emphasis in GCOOL 103 Food and Beverage Cost Controls is placed on methods used to solve mathematical problems that relate to food service operations. Topics covered include operations with decimals, percentages, weights and measures, recipe conversions, menu pricing, food costs, inventories, breakeven analysis, and financial statements.

After completing GCOOL 105 Golf Shop Operations you will have acquired the skills and knowledge you will need to manage a golf shop. As you might guess, the golf shop manager ''wears many hats'' and must be able to shift easily from one role to another. The golf shop is often referred to as the heart of the golf facility. This is the area where golfers book their tee times, register and pay their

GCOOL 106 Golf Club Marketing is a unique and innovative online course that focuses on the specific knowledge and skills necessary for successfully marketing a golf facility. It will help you understand, streamline and improve profitability of your marketing endeavours as you learn to research your product and your competitors, build on your strengths and create a total quality service environment

In GCOOL 107 Turfgrass Management, the tasks and responsibilities of the course superintendent are analyzed, and the principles of good turfgrass management are studied. Students learn about turfgrasses, cultural practices, irrigation and drainage, soil management and fertilizers, mowing techniques and procedures how to mitigate insect pests and diseases as well as alternatives to chemical turf

GCOOL 108 Human Resources for Golf Clubs has a profound effect on the success of tourism and recreation operations. An understanding of fundamental human resources management theory and practices is necessary in the service sector where the link between the tourism/recreation operation and the guest is so critical. Innovative approaches to human resources management are necessary to recruit and

GCOOL 109 Leadership in the Golf Industry is designed to enable prospective and existing supervisors to apply the skills required to lead people and to contribute to a team effort in the golf industry. Each student will examine and analyze his or her own leadership style and build on it to maximize effectiveness as an organizational leader. The course provides students with a working knowledge of

In GCOOL 110 Tournaments and Special Events Planning, you will discover the in's and out's of planning and conducting special activities and programs at the golf club. This course analyses standard grass-roots programming at the golf-club level as well as explaining the importance of developing strong junior golf and member-based programs. GCOOL 110 will cover event organization including opens

GCOOL 111 Accounting for Golf Operations Part #1, presents accounting concepts and explains how they apply to specific operations within the club industry. The text was written for managers in the club industry and students in two-year and four-year college-level courses.

GCOOL 112 Accounting for Golf Operation Part #2, presents accounting concepts and explains how they apply to specific operations within the club industry. The text was written for managers in the Club Industry and students in two-year and four- year college-level courses.

GEOG 60 Geography – Provincial Level provides an introduction into physical and human geography. Specifically, students will develop an understanding of geomorphology, gradational processes, meteorology, climate change, and demography. An important component of this course is the interconnection between human activities and the earth’s physical systems and resources. Students will develop skills

GEOG 130 Introduction to Physical Geography (Lab Science) is a study of the natural processes which occur at/or near Earth's surface in the biosphere, hydrosphere, atmosphere and lithosphere. Emphasis is placed on our local and regional physical geography as we examine: weather, climate, ocean currents, climate change; biogeography, soils, hydrology, and the development of slopes and fluvial

GEOG 136 Geography of British Columbia. British Columbia is one of the most diverse and richly endowed provinces in Canada, both in terms of its natural resources and the diversity of its people. This introductory course will cover the physical geography (physiographic regions, geomorphology, climatology, and biogeography), resource issues (natural resources, industry, and conservation) and

GEOG 140 Introduction to Cultural Geography studies the relationships between culture, space, place, and the environment. A wide variety of cultures, their landscapes, and the changes they are undergoing will be examined through a geographic lens. Through Cultural Geography we will begin to understand cultural differences and open up new possibilities for solving our own problems as well as for

GEOG 232 Geomorphology. Our planet is undergoing a period of accelerated change. As such, GEOG 232 is a timely lab science course in which students will learn about the dynamic processes that shape the Earth’s surface. We will explore the geomorphic forces that are at play in various environments such as alpine and continental glaciers, permafrost areas, river systems, deserts, and coastal regions

GEOL 132 Physical Geology, earth's origin, composition, structure and natural resources. Global and local examples of plate tectonics as the driving force for volcanism, mountain building and earthquakes. Imaging Earth's interior and exploring its dynamic interaction with the surface. Introduction to rock and mineral identification. Surficial processes such as weathering, erosion and mass wasting

Geology 142 Introduction to Historical Geology introduces basic concepts for measuring geological time by applying stratigraphic principles, paleontology and radioactive decay. The course explores the geological and paleontological record of the Earth, with particular reference to North America and Western Canada. Other topics include adaptation and extinction of life forms as seen in the fossil