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

Units: 3 ; Breadth Area: Sustainability Overlay
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: On-ground, or Hybrid or Online-Asynchronous.
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 a community.
Identify the three common areas of sustainability that affects a community’s environmental, social, and economic aspects. (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, etiher in general or in relation to a specific problem.
Analyze interactions between human activities and natural systems.
Describe key threats to environmental sustainability.
Explain how individual and societal choices affect prospects for sustainability at the local, regional, and/or global levels.