REC 110 - Foundations of Sustainability in Hospitality, Recreation and Tourism

Units: 3 ; Breadth Area: Sustainability
Sustainable solutions and key challenges in improving the environment (air, water and food) in a community. Transitioning to a more sustainable approach in HRT industries at the local, regional and global level.

Strongly Recommended Preparation: HOS 100 and REC 100.
Possible Instructional Methods: Entirely On-ground, or Entirely Online, or Hybrid.
Grading: A-F or CR/NC (student choice).
Breadth Area(s) Satisfied: Overlay - Sustainability
Course Typically Offered: Fall ONLY

Student Learning Outcomes - Upon successful completion of this course students will be able to:

Identify how sustainability is implemented in their community.
Identify the three common areas of sustainability that affects a community. (Air, Water and Food).
Identify how the practice of sustainability can foster a life-long conservation of our resources for future generations.
Identify what happens when there is a lack of sustainability in a community and the cause and effects of it.
Discuss key challenges to achieving sustainability and to transitioning to a more sustainable world at local, regional and global scales.
Present creative solutions and effective responses to sustainability-related issues and generate supportive persuasive proposals.
Develop more confidence in presenting and justifying sustainability-related arguments in public.
Examine sustainability from an interdisciplinary perspective. Improve their written and oral communication and self-reflective thinking.

Sustainability Overlay Learning Outcomes

identify the environmental, social, and economic dimensions of sustainability, either in general or in relation to a specific problem;
analyze interactions between human activities and natural systems;
describe key threats to environmental sustainability; and
explain how individual and societal choices affect prospects for sustainability at the local, regional, and/or global levels.