This course explores basic and therapeutic communication skills for the health professional. Communication skills required for the development of caring relationships and to overcome barriers will be discussed, as well as the skills needed for interprofessional practice, group and family communication. Health teaching in individual and group settings is an important component of this course.

The Agriculture Operations Work Placement II Course is designed to provide participants with comprehensive practical training and hands-on experience in grain farming and/or livestock farming. Students are responsible for securing an approved work placement; the work experience is monitored and evaluated by the employer.

This course is designed to equip participants with the necessary skills, knowledge, and understanding required to safely operate commercial vehicles, with a focus on farm-related transportation needs. This comprehensive training program encompasses both theoretical and practical elements, utilizing the curriculum set by the Alberta Ministry of Transportation.

The world of agriculture is rapidly evolving, and technology plays a pivotal role in shaping its future. This introductory course on Agriculture Technology focuses on two revolutionary advancements in the field: Global Positioning System (GPS) and Unmanned Aerial Vehicles (UAVs), commonly known as drones. By combining theoretical knowledge with hands-on practical experience, students will gain a comprehensive understanding of how these technologies are transforming modern farming practices.

This course offers an insightful entry point into the world of modern grain farming techniques, technologies, and innovations. As the agricultural industry rapidly evolves, this course serves as a foundational exploration of the latest advancements that are reshaping grain farming practices to meet the demands of a changing world. Throughout this course, participants will be introduced to a diverse range of topics that cover the essential aspects of contemporary grain farming, from pre-planting strategies to post-harvest management. By delving into the integration of cutting-edge approaches and technologies, participants will gain a solid understanding of how these innovations contribute to enhanced yields, sustainability, and overall profitability.

This short, intensive course introduces students to the economic dimensions of farm management and decision making. Emphasis is placed on understanding the diverse financial, market, and resource challenges that farm operations encounter. Students will gain an appreciation of the key economic principles that influence profitability and long-term sustainability in agriculture, while also considering the impacts of risk, policy, and market dynamics. Through applied examples and discussions, the course provides a foundation for evaluating economic choices and strategies relevant to modern farm businesses.

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.

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.

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.

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.