This course will introduce you to the physical, social, mental, occupational, emotional, environmental, and spiritual dimensions of personal health and wellness. These dimensions are described within the context of the Canadian Health Care System and your own individual community. Topics include primary health care, nutrition, exercise, stress management, weight management, eating disorders, common health issues and their prevention. You will be expected to integrate knowledge of the seven dimensions of health and apply this knowledge to a self-analysis of your own health and physical fitness. Finally, you will incorporate change management theory to develop, implement and evaluate a personal wellness plan.

The intent of this course is to promote a healthy lifestyle. By examining determinants of health, the current care system, the seven dimensions of health and applying these concepts to your own lifestyle, you will be better equipped to function as role models and act as change agents for health promotion in your community.

The student will apply new theory, incorporate practical skills, history, assessment, clinical presentation, and diagnostic findings of the ill or injured patient to determine a provisional diagnosis utilizing differential diagnoses and develop an appropriate treatment plan. Students will integrate all knowledge and skills to manage calls for the delivery of safe patient care and promote optimal outcomes. Integration of all these components is critical to address the multiple medical and traumatic conditions encountered in the field.
The student will demonstrate proficiency in the application of all competencies in a Skills, Scenario, and Simulation environment.

This course provides an in-depth study of the structures of the human body and their interrelationships using a systems approach. The correlations between structure (anatomy) and function (physiology) are noted. Major topics include body organization, the integumentary, skeletal, muscular, nervous, respiratory, cardiovascular, lymphatic, digestive, endocrine, urinary and reproductive systems, the general and special senses, and human development. This course is designed to prepare students in medical fields of study for advanced courses in their respective disciplines.

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.

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.

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.

Introductory course in human physiology, part II. Students will study the function and regulation of the human body and the complexities and interactions of cells, tissues, major organs and systems. Part II covers: hormonal control mechanisms; physiology of the gastrointestinal, respiratory, reproductive, and urinary systems.