Simon Fraser University – City Program

Real Estate Development from the Inside Out (CITY755)
This course provides insight into the industry for people who deal with real estate developers. It is also suited to those who want to learn how the development industry is structured, how it functions, who the players are, what motivates them, and how they interact. Participants will learn about the history of real estate development as well as key factors affecting the industry. Forms of development ownership, potential partners, and the development process will also be discussed. Learn how value is added to land, residual land calculations, development requirements, and form of control. The course will also cover funding sources while helping you to understand the market and types of projects. It takes place over six sessions from Monday, February 18 to March 25, 2013, 6:30 – 9:30 p.m. at S.F.U. Harbour Centre, 515 West Hastings Street, Vancouver. For more information and to register, visit

 18 Non-core LUs


How Photography Can Enhance the Professional Practice of Architecture, Urban Planning, and Design (CITY243)
Skillful photography can enhance proposals, provide more accurate site and context evaluation, clarify and improve all kinds of communications, reduce time and construction costs, record progress, assist post-occupancy surveys, and help win awards. In this course, Richard Hulbert Architect AIBC will provide a basic understanding of how people visually perceive their environments while illustrating how photography can improve your skills and final product. It takes place Friday, March 22, 2013, 8:30 a.m. – 5:30 p.m. at S.F.U. Harbour Centre, 515 West Hastings Street, Vancouver. For more information and to register, visit

 7.5 Non-core LUs


The Next Course: Creating the Future Friendly Restaurant (CITY 249/250)
A vibrant restaurant scene is one of the most widely appreciated and celebrated benefits of urban living. However, the current standard model for restaurant operations is also a robust consumer of resources—including energy, water, local products, transportation and more—with substantial costs to business and a significant impact on municipal infrastructure. Research suggests that city residents will come to depend on foodservice outlets for up to 30 per cent of their meals in coming years, underlining the need to re-imagine how restaurants can serve our communities successfully and sustainably. This course, over two half-days, will offer a tasty, practical guide to the creation of future-friendly restaurant concepts, design, and operations. It will draw on the results achieved by “The Next Day”, a project for the renovation and reinvention of Vancouver’s classic O’Doul’s Restaurant & Bar on Robson Street into the stylishly sustainable forage restaurant. Experts in cutting-edge technology and design will join in a hands-on workshop to develop fresh ideas for “take-out” at their restaurant and foodservice businesses. The first day will focus on the design and installation of kitchen/back-of-house facilities that maximize energy conservation and related sustainable benefits. The second day will examine design and installation of service/front-of-house facilities that minimize environmental impact through sustainable materials and systems. Each day will conclude with a guided tour of The Next Course (TNC) project facility, forage at The Listel Hotel, followed by a light lunch and meet-and-greet with representatives from the project partners. It takes place Monday –and Tuesday, March 25-26, 2013, at the Listel Hotel, 1300 Robson Street, Vancouver. Register for one or both days of this seminar at

Full Seminar: 7 Core LUs
Half-day Seminar: 3.5 Core LUs

Comments are closed.

%d bloggers like this: