This course will cover the fundamentals of steering as well as service of steering systems. Also covered will be steering angles and alignment, and an orientation to vehicle inspection.

Primarily a lab based course where the students' knowledge will be challenged and trouble shooting skills developed. Students will be required to successfully diagnose and repair Off Road machine systems in a real world setting.

Placement will occur at a licensed Finning location. In the event that a Finning placement is not available, the student will be required to arrange a practicum placement with the assistance of the college.

Power train drives that have a hydraulic component to them will be covered in this course. Torque converters, gearing principles, power shift and automatic transmissions are covered in relation to operation, diagnostics and service procedures. Also included are hydraulic retarders, tracked equipment steering and undercarriage fundamentals and service. Final drive operation and service, differentials as applied to off-road will also be discussed. Wheeled equipment steering and suspension as well as off-road equipment accessories and attachments will be discussed in reference to off-road machines.

Primarily a lab based course where the students' knowledge will be challenged and troubleshooting skills developed. Students will be requried to successfully diagnose and repair On Highway machine systems in a real world setting.

Placement will occur at a licensed Finning location. In the event that a Finning placement is not available, the student will be required to arrange a practicum placement with the assistance of the college.

This course is designed as an introductory survey of global history and will provide a foundation for advanced study in history and related fields. It covers the major political, cultural, intellectual and economic developments of the world from the 15th century through the 18th century.

This course is designed as an introductory survey of global history and will provide a foundation for advanced study of history and related fields. The course covers the major political, cultural, intellectual and economic developments of the world since the beginning of the 19th century to the present.

This course examines pirates and piracy in their political, economic, technological, and social context from antiquity to present. Particular attention will be paid to the role of the emerging state in defining, sanctioning, and punishing piracy; the role of race, gender, and class in the social world of the pirate; and the social memory and popular image of the pirate.

Survey of development of economic, political and social aspects of the French and British periods to 1867 is included in the course. The course gives an understanding and appreciation of Canadian heritage, and provides foundation for advanced study in history and related studies.

This course analyses the problems, the institutions and the changing roles in Canada since Confederation, and provides a base and some tools for inquiry into Canadian affairs.

This course surveys the global history of the Second World War including causes, outcomes and the social memory of the war. Selected aspects of its military, political, social and economic effects of the war will be examined.

This course introduces students to the field of hospitality and tourism and the numerous interrelated sectors of this industry. The complex nature of the industry will be explored and its relation to the environment, economy, and employment.

This course will give students a basic understanding of the management processes involved in food and beverage restaurant operations. They will examine essential elements of the industry including sanitation, food safety, equipment and restaurant layout, marketing, menu planning, and service techniques. In addition, this course will include a general overview of liquor operations and bartending.

Students will learn culinary and kitchen practices while gaining a more thorough understanding of restaurant and hotel food operations. Culinary topics of study include food safety, stocks and soups, sauces, main dishes, appetizers, sides, and desserts. Students will study menu planning and costing; perform culinary research; and plan, cost, and prepare a 4-course dinner. Overall, the focus will be on excellent culinary standards and operations. Students must have completed Food Safe, Basic First Aid, and WHMIS certifications prior to working in the kitchen.

In this course, students are introduced to the accommodations industry within Canada. Theoretical and practical operations of the rooms division within hotels are explored with a focus on the flow of business from reservations to check-out. Hotel organizational structure, guest relations, security and emergency response, housekeeping, night audit, revenue and yield management are all explored in the course.

In this course, students will combine academic theory with practice by way of a practicum in an instructor-approved hospitality and tourism business. This is an unpaid practicum in which students are monitored by NWP personnel and evaluated by employer(s) and instructor. Students will report on products, services, roles, responsibilities, policies, procedures, and processes in their workplace, as well as reflect on their experience in their work integrated learning. Shift hours of work may be involved in the practicum.

Health, safety, and wellness is a dynamic ever changing field in the workplace. This course will examine occupational health and safety programs in the workplace and an understanding of health and safety issues and applicable legislation. Topics include hazard awareness, psychosocial aspects, workplace violence and harassment, training, incident management, and workplace wellness.

This course provides a broad understanding of employee and labour relations in Canada. Topics included are the collective bargaining process, perspectives from employee, management, and union, and the history of unions. This course will also look at the challenges of employee and labour relations and using resources to help resolve these issues.

Recruiting and selecting the right candidates is critical to an organization's success. In this course, students will learn best practices of how to attract and retain employees in organizations. Students will learn human resource planning and forecasting; determining job specifications; identifying recruitment sources and screening procedures; employment testing methods; and interviewing techniques. Students will learn how to participate in and conduct employment interviews. Students will examine the importance of recruitment and selection in the organizations and the costs associated.