CAN699 - Hockey Hall of Fame Presents

Subject Title
Hockey Hall of Fame Presents

Subject Description
This subject details the incredible growth of Canada's national pastime, including the NHL's formation, the "original six" and national/international expansion.

Credit Status
One General Education Credit.

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1.Explain the evolution of hockey, identifying the most significant Canadian events and people that may have contributed to the birth of the sport, and Canada's place in the hockey community.

2.Assess the effect of marketing and merchandising strategies on the growth of hockey as a sport in Canada especially in non-traditional markets; describe this effect on local and national economies, peripheral labour forces (i.e. licensees, etc.) and the cultural infrastructure of Canadian hockey franchise cities.

3.Analyze bias and discrimination in the sport of hockey,examining past and present exclusionary practices concerning players and management as they relate to social change and problems in Canada and explore other forms of bias at local and national levels of competition

4.Trace the evolution of equipment: the economic effect of local and national hockey equipment manufacturers; the changes to equipment that have influenced the nature of the sport; and, the rise of new industries and technologies to support the future directions of equipment design.

5.Examine the impact of media and media saturation of hockey in print, radio, television and the Internet.

6.Discuss the significance of unions and player-agents; assess the impact of unions over time and speculate on the potential repercussions of strike actions on core industries (players, vendors, arenas) and peripheral industries (hospitality, transportation, merchandise) as they relate to Canada's local and national economies.

7.Examine hockey as a "cultural' phenomenon through the examination of Canadian popular culture (film, literature, art, music, etc.) and its relationship to the sport.

Academic Integrity
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Please visit the Academic Integrity website http://open2.senecac.on.ca/sites/academic-integrity/for-students to understand and learn more about how to prepare and submit work so that it supports academic integrity, and to avoid academic misconduct.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecapolytechnic.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Accessibility Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

Camera Use and Recordings - Synchronous (Live) Classes
Synchronous (live) classes may be delivered in person, in a Flexible Learning space, or online through a Seneca web conferencing platform such as MS Teams or Zoom. Flexible Learning spaces are equipped with cameras, microphones, monitors and speakers that capture and stream instructor and student interactions, providing an in-person experience for students choosing to study online.

Students joining a live class online may be required to have a working camera in order to participate, or for certain activities (e.g. group work, assessments), and high-speed broadband access (e.g. Cable, DSL) is highly recommended. In the event students encounter circumstances that impact their ability to join the platform with their camera on, they should reach out to the professor to discuss. Live classes may be recorded and made available to students to support access to course content and promote student learning and success.

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