Create amazing experiences in tourism and leisure

Our faculty has three departments:
Adventures Studies, Culinary Arts and Tourism Management

Adventure, Culinary Arts and Tourism

Doug Booth

Doug Booth   » My bio

Dean's welcome

A warm welcome to new students entering our programs in Adventure, Culinary Arts and Tourism at the start of the 2021/22 academic year and, of course, to returning students. I particularly want to thank returning students for your patience and persistence over the last eighteen months as we adjusted to living under pandemic conditions, and as faculty adapted to teaching online, adopted more technology and worked under enhanced safety plans, and, in the case of Adventure, accepted enhanced hygiene protocols in the field. Everyone showed tremendous resilience.

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The pandemic is still with us, and may well be for some time. It will continue to pose a threat to individuals and groups. The best way to protect yourself is by vaccination, and I encourage everyone to get vaccinated — for yourself, your loved ones, your friends, and the community. The University is providing vaccinations on campus.

Throughout the pandemic, faculty and students have proved that they can work, learn and pursue their interests and curiosities in unusual, stressful and demanding times. I encourage you to take advantage of the opportunities of the programs offered by TRU and particularly in Adventure, Culinary Arts and Tourism — we are certainly open for business and face-to-face teaching, learning and instruction.

For other students, or potential students, who are simply perusing this website, let me tell you about the Faculty of Adventure, Culinary Arts and Tourism.

Whether you are simply perusing this website, or planning on enrolling at Thompson Rivers University, I am delighted to tell you about the Faculty of Adventure, Culinary Arts and Tourism. Adventure, Culinary Arts and Tourism involves the study of exciting, stimulating, enriching, powerful human experiences that are typically out of the ordinary but which span the breadth of humanity.

These experiences include exploring, travelling, touring and tasting. In Adventure, Culinary Arts and Tourism we study these experiences to:

  • Understand ourselves as individuals and communities.
  • Develop and improve ourselves.
  • Sustain our communities.
  • Engender civic and corporate social responsibility.
  • Influence social and government policies.

The three departments in this faculty — Adventure Studies, Culinary Arts and Tourism Management — actively engage with the industries associated with these human experiences. Today, tourism, hospitality, recreation, leisure, sport and resorts are the economic engines of many towns and regions around the world; in some cases, these industries drive even whole countries. While the pandemic has hurt the global tourism, adventure and hospitality industries, many local and regional businesses have survived, and in some cases thrived. Their endurance points to the adaptability of these businesses and industries and, most importantly for students looking to build careers, their long-term viability.

Adventure Studies, Culinary Arts and Tourism Management have over 25 full-time, and over 100 part-time, faculty members. Our team brings a diverse set of knowledge, experience and skill to create and deliver excellent educational experiences that combine theory and practice with assignments and assessments that build confidence in students and impart the skills sought by employers.

Adventure, Culinary Arts and Tourism encapsulates the philosophy of Thompson Rivers University and its educational mandate that respects academic, technical and trades skills. As many of our alumni attest, this combined educational experience emulates the professional demands in these fields.

Our goal is to prepare students as professionals — knowledgeable, responsible, accountable and ethical — for a range of careers such as outdoor adventure guiding, leadership and business management (Adventure Studies), crafting cuisine for modern bistros and fine dining restaurants (Culinary Arts), and enabling, creating, managing and evaluating memorable experiences (Tourism Management). As well as enabling students to realize their professional potential, our faculty are also invested in developing local communities and global perspectives.

I hope I can personally welcome you to the Faculty of Adventure, Culinary Arts and Tourism.

Adventure Studies

Benefit from the finest and most extensive training in the world.

Culinary Arts

Gain a lifelong passion for excellence in the culinary industry.

Tourism Management

Blend theory and practice to become an industry leader.


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Contact Us

Dean's Office

Dean

Douglas Booth
dobooth@tru.ca

Manager of Operations

Gurjit Lalli
glalli@tru.ca

Divisional Assistant

Candace Thatcher
cthatcher@tru.ca

Departments

News

Research asks what it means to travel ethically

Dr. Kellee Caton has been awarded a $200,000 SSHRC Partnership Development Grant to lead research in critical tourism studies.

Dean Douglas Booth and Mike Wiegele.
Wiegele’s donation funds 14 new student awards

The founder of Mike Wiegele Helicopter Skiing has donated $50,000 to TRU.

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