SROM 280 Ski Area Construction and Project Management

School of Hospitality and Tourism

SROM 280 Ski Area Construction and Project Management builds on topics previously introduced in three related courses: S171 Ski Area Planning, S172 Lift Functions, Maintenance and Regulations, and S166 Ski Resort Facilities Maintenance. S 280 focuses on ski area construction projects with trail construction and lift installation receiving the most emphasis. As a part of examining construction techniques and best practices, students will study environmental impact mitigation practices, including measures to reduce impact on natural water courses. Students will review government acts and regulations that affect construction decisions around water courses. S280 also reviews project planning techniques and tools including Gantt Charts and PERT/CPM.

Accessibility Services Notice

Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.

Transfer Agreements

Course to Course transfer – NoBlock Transfer – Yesbctransferguide.ca
Course Details
Total number of weeks10
Total Credits
Total Hours30
Typical hours per week breakdown

Learning Outcomes

Upon successful completion of this course, the learner will be able to:

  1. Describe various environmental impacts caused by construction related to soils, water, and vegetation
  2. Identify and differentiate the functions of various professional services required to assist management in ski resort design and construction
  3. Identify some government acts and regulations involved in regulating resort development
  4. Identify government acts and selected regulations pertaining to water course protection and construction near natural stream beds
  5. Outline mitigation procedures that pertain to construction impacts, including installation of proper drainage and effective re-vegetation methods
  6. Describe important ski run design features and explain the steps of run construction, including construction techniques and equipment
  7. Explain the steps of lift construction and identify lift construction techniques and equipment
  8. Describe the elements and important features of construction contracts
  9. Formulate bid specifications for a typical construction project or sub-project
  10. Organize construction project elements into a logical schedule or flow chart
  11. Analyze the importance and the process of construction supervision, including working with contractors and acting as a general contractor

Teaching and Learning Approach

This is a student-centred approach which will blend together theory and practice. Experiential opportunities will be had within the classroom community and in an industry setting where possible

Learning Resources

Required: SROM 280: Ski Area Construction – Reference Handbook.

Detailed Course Content, Topics, and Sequence Covered

1. Introductions Course outlines Water course assignment PP- erosion control and water course management 2. Recap last class/take up homework questions PP- mountain soils and re-vegetation Do questions PP- construction projects, regulations, environmental impacts Walk around campus Do questions 3. Field Trip up to Whitewater 4. Recap field trip Go over assigned questions PP-Ski Run Construction Do questions in class 5. Mid-term exam 6. Take up exam. PP- lift construction steps and methods Read articles Do questions 7. Take up questions Build lift in boneyard 8. PP- bid specs, contracts, and construction supervision Read articles Do questions 9. Take up questions from previous class Planning and control with pert charts Read article Do questions 10. Take up previous questions Hand in final assignment Review for final 11. Final exam

Assessment

TitleLearning OutcomesValue
In-class exercise that may include quiz’s, demonstrations, assignments7,2,615%
Practice Lift Assemble75%
Erosion Control & Water Course Management1,2,3,4,5,630%
Midterm1,2,3,4,525%
Final Exam6,7,8,9,10,1125%
Total100%

Grading Table

Standard School of Hospitality Tourism Programs (excluding pro-cook) Grading Table

Percentage Letter Grade GPA
95 - 100 A+ 4.33
90-94 A 4.00
88-89 A- 3.67
85-87 B+ 3.33
80-84 B 3.00
78-79 B- 2.67
75-77 C+ 2.33
70-74 C 2.00
68-69 C- 1.67
65-67 P 1.00
64 and below F 0.00

See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.

Disclaimer

Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.