PGHM 099 – College Orientation will introduce students to the Selkirk College campus experience and will include orientation to the learning resources and study skills, and an introduction to Canadian culture.

This course compliments the face to face classroom. It provides an overview of the fundamentals of housekeeping and maintenance management in a hotel and resort setting. Areas discussed include: the role of the executive housekeeper, maintenance manager, labour cost control, scheduling, budgeting, cleaning procedures, material planning, and laundry operations. You will discuss energy saving trends and the environmental stewardship of hotels and resorts.

Introduction to Tourism provides an overview of the tourism industry, examining the interrelationships between the tourism sectors as well as the economic, environmental, cultural, and social impacts of tourism.

PGHM 099 – College Orientation will introduce students to the Selkirk College campus experience and will include orientation to the learning resources and study skills, and an introduction to Canadian culture.

Cook means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations.

PGCM students will work in a supervised environment and perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation.

This paid work experience (May to mid-September) is monitored by the College and evaluation is completed by the employer and program instructors. Experiential learning is effective because it provides students with opportunities to acquire supervisory skills and competencies that are applicable to their future careers. This approach recognizes that a supervisor requires significant practice of the principles and skills learned during study and looks to the tourism and hospitality industry to provide an environment in which this practice can take place. This work term gives students an opportunity to apply and extend academic knowledge while employed with qualified tourism and hospitality employers throughout B.C., Canada and the world.