The goal of this course is to develop conservation-minded hunters who can correctly identify adult male mountain sheep and make ethical harvest decisions.
Award winning Chef Josh Niland explains how to make the most of your freshwater or saltwater catch. He explains what causes "fishy fish", how to properly butcher a fish, and how to turn 91% of its body weight into delicious cuisine.
Waterfowl 101 is designed to provide students with an understanding of the biology, ecology, behaviour, and hunting techniques for the waterfowl species.
This online exam provides students of the in-person CFSC & CRFSC class with a basis of what their understanding of the course content is and helps to further prepare them for their final in-person examination!
This course is a must for professionals working in bear territory, or outdoor enthusiasts who wish learn what is necessary to prevent a predatory animal attack
Renowned biologist and angler Brian Chan teaches how to catch more fish by using chironomids. This class is ideal for anglers of all experience levels.
Guides Yos Gladstone and Josh Ziegler, teach this two part series filmed in British Columbia (using a single-man boat) and Montana (using a two-man raft). Learn how to prepare for your trip, how to row safely, avoid hazards, and more!
Trout Techniques & Tactics with Out Fly Fishing Outfitters (Online)
This class will teach you how to read and approach water, understand basic entomology and fly selection, learn trick casts to access inaccessible fish & more
Mia and Marty Sheppard teach the basics of fly fishing for winter steelhead. This course is ideal for new or experienced anglers looking enhance their skills.
Renowned shed hunter, Steven Drake, teaches his secrets to finding shed antlers. Whether your goal is to shed hunt for money or simply decorate your house
Whole Animal Butchery with Chef James Viles (Online)
Celebrated Chef James Viles demonstrates how to process wild venison. Butcher by trade, James covers ageing, utilising the whole animal, and other useful tips.
