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FOR 251 Silviculture II; this course prepares students for employment in the forest industry of British Columbia through instruction in silvicultural theory and the application of silvicultural practices. Biological, ecological, operational and economic considerations will be presented. The emphasis of this course is on reforestation, silviculture systems, stand management and crop planning

FOR 253 Forest Policy and Resource Management. This course explores the policies governing forest management in BC, the rights to harvest timber, the tenure system, appraisals and value of timber, elements of the Forest and Range Practices Act and other relevant policy, legislation, and regulation. The course will also investigate contract agreements, economic concepts, financial analysis and

FOR 260 Applied Forest Hydrology and Engineering. This course covers the planning and establishment of natural resource road access including Total Chance Planning, assessing terrain stability and potential environmental impacts of road construction route reconnaissance, road location, survey, and design techniques and construction costing, road construction methods, bridges and drainage

FOR 261 Forest Harvesting is an in depth study of timber harvest systems and supporting technologies including: harvest planning, mapping and GIS analysis, environmental impacts, field engineering considerations and system costing. The course is designed to reinforce foundational skills such as field note taking, measurements and safety. Theoretical emphasis will be given to the phases of timber

FOR 265 Forest Measurements is a study of the policies and procedures used for timber cruising, product valuation, log scaling, and waste and residue assessment in British Columbia. Using timber valuation as a focal point, emphasis is placed on field data collection techniques, sampling methods, statistics and data compilation. The roles of the Ministry of Forests, Lands and Natural Resource

FOR 271 Applied Ecology and Range Management provides enhanced and new skills and knowledge related to sustainable management of forest ecosystems. Ecological, operational, social, economic, and legislative considerations will be presented in this course. Emphasis will be on management strategies related to a number of ecological topics including; silvics, natural disturbance types, range

FOR 274 Forest Health consists of an extensive field examination of a wide range of prominent forest health agents and conditions. This includes field recognition, biology, ecological role and forest management implications of various forest insects, fungi and abiotic agents. Other topics include the recognition and management of invasive weed species, assessment of forest health agents in

FOR 278 Forest Technology Field School is designed to provide students with experiential, hands on skills and training, prior to the summer work season, and in preparation for the second year of the Forestry Technology program. This is accomplished over nine to ten days of practical field work at the end of the winter semester. Major projects include: S-100 fire suppression certification, Fire

FOR 280 Applied Research Project is an introduction to the basic principles and methods of research with an emphasis on forest resources. The objective of this course is to assist each student in completing an applied research project that has both a field-based data collection component, and a literature-based research component. Students will select an approved research topic and complete a

FREN 102 Beginner's French I is an introductory language course designed for the absolute beginner with little or no knowledge of French. 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, reading, and writing, as well as the study of vocabulary, grammar, and culture.

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