SROM 290 Field Trip

School of Hospitality and Tourism

SROM 290 Field Trip. This multiday course is a credit bearing field trip to visit ski resorts and associated industry businesses. Although locations change from year to year, they typically include resort areas throughout the lower mainland and Whistler Blackcomb. This trip provides an excellent opportunity for students to examine established ski areas, and meet with industry personnel from general managers to front line staff.

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 – YesBlock Transfer – Yesbctransferguide.ca

Course Details
Total number of weeks	1
Total Credits
Total Hours	30

Learning Outcomes

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

Contextualize theoretical knowledge in a practical setting
Critique tourism and hospitality practices
Demonstrate professionalism
Apply program outcomes and materials learned in classes to tourism businesses
Identify a variety of businesses to critically evaluate future career opportunities

Teaching and Learning Approach

This is a student-centered field trip to a series of ski resorts and industry related destinations in the Vancouver and Whistler areas.

Learning Resources

Face-to-Face meetings with industry leaders in the field.

Detailed Course Content, Topics, and Sequence Covered

1. 8:30am sharp: Depart from Selkirk College Tenth St. Campus – Residence parking lot. 3:00pm ish: Manning Park – Vern Schram GM Ph 604-668- 5922 6:00pm (approx.): Arrive at Hotel Evening on your own 2. We will be spending some time outside so dress for the weather and wear shoes appropriate for walking around the mountains (not flip flops) 8:00am sharp: Bus leaves – There will be NO breakfast stop, so eat before if you need breakfast. You can get a coffee and muffin at the base of Grouse 8:15am: Meet at Grouse Mountain base - Contact, Kevin Smith Mountain Operations: 604-998-4251 · See attached for agenda at Grouse 11:30pm: Lunch at Grouse 2:00pm: Depart for Cypress Mountain 2:30pm: Cypress Mountain – Tristan Johnson, Lift Operations Manager – 604-787-1108 5:30pm: Grocery stop – Squamish 6:30pm: Go to Whistler 7:30pm: Arrive in Whistler - Evening free time 3. Whistler/Blackcomb – Contact: Hayley Cianca Recruiting Manager | F&B | Whistler Blackcomb p: 604.938.7353 | f: 604.938.7527 | TBD . Approx 5:30: Wrap up Evening: On your own 4. Times: TBD Prior Ski and Snowboard tour Brent Harley and Associates visit. 3:00pm - Sea to Ski Gondola Bus leaves Whistler 5pm ish to avoid Vancouver traffic. Head to Chilliwack 5. 7:00am: Depart for Nelson 3:30pm ish: ETA Nelson Note: Whistler hotel has an outdoor pool and hot tub. Condos have full kitchens with everything need to cook meals. 6. Blackcomb

Assessment

Title	Learning Outcomes	Value
Attendance	1,3,5	50%
Reflection Assignment	2,4	50%
Total		100%

Grading Table

Competency-based Grades

This grading system is based on satisfactory acquisition of defined skills or successful completion of the course learning outcomes. It is used where standard numerical grades are not generally applied, for example in evaluating practicum performance or work placements, in pass/fail courses or for non-credit courses.

Grade	Description
AAV	ABOVE AVERAGE -The student has mastered all or most course objectives/requirements in a minimum time frame and has exemplified good work and study habits.
COM	COMPLETE – denotes that the student has mastered a satisfactory number of course objectives/requirements in a non-credit course
CRG	CREDIT GRANTED - denotes that the student performance was satisfactory in a credit course.
NCG	NO CREDIT GRANTED - denotes that the student performance was unsatisfactory.
PCG	PARTIAL CREDIT GRANTED – denotes that the student has successfully completed a portion of the course objectives in a credit course.

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.