Exchange Opportunities
Starting in 2009, Tourism and Hospitality Management students can participate in
an international exchange opportunity called Developing Environmentally Sensitive
Hospitality Managers, or DESHM. By visiting locations in the US, Canada and Mexico,
participants enhance their understanding of sustainability while increasing cultural
awareness. Visit Study Abroad
for more details.
Co-operative Education
Put your skills to work with Co-operative Education, paid work terms that give you
professional experience and great employer connections. Placements are available
around the world, from resorts and restaurants on Vancouver Island to Disneyworld
in Florida. Visit Co-operative
Education for more details.
Student-Driven Events
Every year, the Tourism and Hospitality students host great public events, like
the International Reel Paddling Film Festival or the Annual Wine Fest, where they
can hone their skills, interact with the community, and fundraise for future projects.
Entry-Level Hospitality Training
Some Tourism & Hospitality programs require that students complete entry-level training,
such as Professional Bar Service or Food Safe, before they are eligible to graduate
from their program. Check with a Student Advisor to make sure you have the necessary
credentials.
Cooking for a Great Cause
For the St. Joseph Hospital Charity Fundraiser, held on June 16, 2009 at Crown Isle in Courtenay, the NIC Culinary Arts Program instructors and students offered a
fantastic prize: the winner would recieve a professionally prepared dinner for 6 to 8 people, served in their home. Grant and Tracy Skelly were the
successful bidders for this item and so, on December 4, 2009, Chef Instructor Chris Hansen, along with Culinary students Kathryn Guenette, Aril Favron,
Sharann Foote and Tristen Katcher, prepared an in-house gourmet six course dinner for the Skelly family and friends. Quality Foods generously donated the
food, and Beaufort Winery generously donated their excellent Black Deja Vu dessert wine for the occasion. This event provided an excellent opportunity for
Culinary students to experience the planning and execution of in-house catering, while supporting a very worthy cause at the same time.
The Third Course Bistro
The Third Course Bistro allows guests to experience quality service in a unique
atmosphere, created by both the Tourism and Culinary students. Students in the Tourism
& Hospitality Management Program are responsible for operating and serving in the
bistro, and the incredible menu selection is created by the culinary students. For
more information, visit Third Course Bistro.
Seasons of the Grizzly
in Knight Inlet
Robert Scriba, an NIC Coastal Adventure Tourism graduate, recently published Seasons
of the Grizzly in Knight Inlet. Packed with breath-taking images of majestic grizzlies
and their habitat, Scriba’s book describes the grizzly's world and their vital dependence
on salmon, drawing on his experiences as a wildlife interpreter and his passion
for photography. Seasons of the Grizzly in Knight Inlet provides a fascinating peek
into two of earth's most threatened and magnificent species.