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Faculty of Adventure, Culinary Arts and Tourism



Goal: By 2019-20, Indigenous student retention will reach parity.



Goal: By 2019-20, Indigenous completion rates will reach parity with non-Indigenous students.

The Faculty of Adventure, Culinary Arts and Tourism is supporting two initiatives relating to Coyote. One involves students working with the Simpcw First Nation near Barriere in developing mountain bike trails. That project also involves the BC Aboriginal Youth Mountain Biking Project group to establish the community as a world-class destination for riding and outdoor recreation.

The second project involves the White Buffalo Indigenous Urban Services in Kamloops. It connects Indigenous youth with cultural aspects of fishing, canoeing and other activities during a daylong field course at an area lake. Students connect with elders and learn about traditions and food sources.

Culinary Arts is continually engaging with the concepts and practices of Indigenous Cuisine and to this end have worked with both noted Elders and internationally known indigenous, Chef Bernard Casavant to provide opportunities for students to engage with the culture and practices. As part of our commitment, our instructional team now includes an Indigenous faculty member. Practicing his craft in Accolades Dining Room, Adam Florence is a strong voice for indigenous engagement and broadening the scope of inclusive ingredients and practice.

The Coyote Project pairs TRU Adventure, Culinary Arts and Tourism students with youngsters through White Buffalo Society who have had little or no chance to spend time outdoors. The kids learn to safely paddle canoes, fish and even cook up their catch, all with a traditional Indigenous influence.

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