Cardinal Leger Secondary School
75 Mary Street, Brampton, Ontario, L6W 3K5 * Tel: (905)453-2232
We believe that each one, created in the image and likeness of God, is called by
name into the Dufferin-Peel community to realize the Ontario Catholic School
Graduate Expectations to the fullest extent possible as we all journey from the
early years to vocation.
COURSE OUTLINE
Department:
Business and Technology
Course:
Course Code:
Hospitality and Tourism- Baking-Grade 11
TFB 3E1
Common
Course
Calendar
Course Description:
This course provides students with opportunities to explore different areas of hospitality and
tourism, as reflected in the various sectors of the tourism industry, with an emphasis on food
service. Students will study culinary techniques of food handling and preparation, health and
safety standards, the use of tools and equipment, the origins of foods, and event planning, and
current baking related trends. Students will develop an awareness of related environmental and
societal issues, and will explore secondary and postsecondary pathways leading to careers in the
hospitality industry.
This course helps students to meet the Ontario Catholic School Graduate Expectations
by promoting effective communication, decision-making, problem-solving, time and
resource management skills.
Ministry/ICE
Curriculum
Documents
Strand/Unit Title
Corresponding
Catholic Graduate
Expectation
Indicators for each
Strand/Unit
HOSPITALITY AND TOURISM FUNDAMENTALS
 Demonstrate an understanding of the field of hospitality, in
terms of services and products offered in the various sectors
of the tourism industry;
 Demonstrate an understanding of tools and equipment
commonly used in the various sectors of the tourism industry;
 Identify and describe common ingredients used in food
preparation.
CGE2e
HOSPITALITY AND TOURISM SKILLS
 Use tools and equipment in accordance with industry
standards;
 Demonstrate the use of safe and correct culinary techniques
in the preparation, cooking, and presentation of food, and
demonstrate professional serving methods;
 Demonstrate effective use of forms of information and
communications technology commonly used in the various
sectors of the tourism industry;
 Demonstrate an understanding of the elements of planning an
event or activity.
INDUSTRY PRACTICES, THE ENVIRONMENT AND SOCIETY
 Demonstrate an understanding of ways in which various
aspects of the hospitality industry affect society and the
environment, and ways in which harmful effects can be
reduced
PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES
 Identify and demonstrate compliance with health and safety
standards in the various sectors of the tourism industry;
 Demonstrate an understanding of the principles of customer
service and professionalism;
 Identify career opportunities in the baking industry and the
education and training that would best prepare them for
employment in various occupations in the industry.
CGE2b
CGE3c
CGE3f
CGE4f
CGE5e
CGE6a
CGE7i
Assessment and Evaluation:
Category Weightings
Knowledge/Understanding
Thinking
Application
Communication
Weight
%
20
20
35
25
Final Summative
Assessments
Term Work
Exam
Culminating Task
Overall
Weighting %
70
15
15
100%
Learning Skills and Work Habits
E= excellent G= good S=satisfactory N= needs improvement
Responsibility


Organization


Independent Work


Collaboration



Initiative

Self-Regulation


Fulfills responsibility and commitments.
Takes responsibility for and manages own
behavior.
Devises and follows a plan and process for
completing tasks.
Establishes priorities and manages time
Independently monitors, assesses, and revises
plans to complete tasks and meet goals.
Uses class time to complete tasks.
Accepts various roles and an equitable share of
work in a group.
Builds healthy peer-to-peer relationships.
Looks for and acts on new ideas and opportunities.
Approaches new tasks with a positive attitude.
Sets own goals and monitors progress towards
achieving them.
Seeks clarification or assistance when needed.
Missed/Late/Incomplete Assignments
It is the student’s responsibility to address missed, late, or incomplete assignments.
Students are expected to complete assignments and to adhere to assignment deadlines
as follows:
Due Date
A due date is set by the
teacher.
10% Penalty Zone
Closure Date
1 school day late – 3%
2 school days late – 6%
3 school days late – 10%
Maximum penalty of 10%
Once the closure date has
passed, work is considered
incomplete and a mark of
zero applies.
Baking
Grade 11 TFB 3E1
Welcome to Grade 11 Baking! As might be expected, this course calls for hard work, creativity,
imagination, participation, teamwork and most importantly, discipline. We are here to work together as a
team, to share and explore ideas, to learn from others and to have FUN! In order for these things to
happen, here are a few simple but vital expectations...
1.
The most important thing you can do in this class is show up. The second most important thing is
to clean. Should these become a concern, alternate learning arrangements can be made.
2.
Attendance is mandatory, no exceptions. Since this course is mostly experienced based, you
must be here to gain the experience. If absent for any reason, it is your responsibility to catch up
with your teacher on any work that may be missed. You are now in grade 11 and should be quite
familiar with the importance of attendance and catching up.
3.
Personal Electronic Devices (PED) must be kept out of sight and turned off during class time.
PED’s are considered safety hazards while working in the kitchen area. You are encouraged to
leave your PED at home or in your locker.
4.
Lates are not permitted. If you walk in to class/lab after the door is shut, you will be marked late.
As per Leger’s student handbook: 1st late=warning, 2nd late=detention, 3rd late=call home. I make
an effort to call home whether good news or not so good news…and I call often.
5.
There are consequences for late, missed assignments and academic dishonesty. After the due date
has passed, a maximum of 10% deduction will be used. Once the closure date has passed, a zero
may be recorded. In most cases, assignments/projects will be due on a Tuesday. The closure day
will be Friday by 2:25pm.
6.
The school bell or clock does not dismiss you, I do. It is imperative that you leave the classroom
just as clean as you found it. Cleanliness is of utmost importance. Work clean, cook clean,
keep clean!
7.
This class is from 11:45pm-1:05pm. Please come prepared for class (jackets, cooking hats,
proper uniform, pens, paper and anything else that is required of you). There is a $22 charge for
your own chef jacket and hat for use in this class. It is your responsibility to ensure they are
kept clean and in good form.
8.
The out of class policy shall not be abused. I expect you to be in class during class time. Students
are expected to remain in class and use the washrooms before or after class.
9.
Respect both yourselves and others at all times. This means that you are responsible and
accountable for both your actions and words in the classroom. Student behaviour must reflect safe
practices at all times so that students are exposed to a minimum of hazards. If you are asked to
leave the classroom, you will report to the main office.
10. Loose clothing, rings, hoop earrings, high heels, sandals, jewellery, nail polish and artificial
nails are not permitted in the kitchen area. Your safety is paramount!
11. Within the classroom, students are not permitted to consume food brought from outside due to
various food allergies. Please consume food before entering class and eat breakfast on a regular
basis.
12. Students will have 3 safety and proficiency tests to write prior to entry into the kitchen. A passing
grade of 85% or greater is required on all tests. Students will have an opportunity to re-write
unsuccessful tests.
13. There is a large difference between preparing food and eating food. This class focuses on
preparing food for others.
14. Students must not operate and/or use equipment without proper instruction and authorization
from the teacher.
Student Conduct Agreement
I,
documentation of this page agree to:
(print), in addition to the reverse
Ensure a safe workplace.
1. Inform teachers of ALL injuries, damaged tools and dangerous situations.
2. Make sure all fire exits and power shutdown switches are used during emergency
situations.
3. Not to compromise the safety of others/self through horseplay/aggressive action.
4. Only use equipment when properly trained, always with any necessary personal
protective equipment, and only after I fully understand all related safety issues.
5. Ask for assistance from the teacher when I am unsure of the proper procedures or health
and safety issues.
6. Report any use of prescription medications and must inform teachers of any possible side
effects.
7. Never enter a class or lab carrying, or under the influence of, alcohol or drugs.
Consequences for Improper Action:
I understand that failure to comply with this agreement may result in injury to me or
others, and that failing to comply with safety procedures may result in my removal from
the area, the project or the class. An appropriate consequence will be assigned either by the
classroom teacher or vice-principal.
I have read the above and understand the course expectations and consequences.
Student name (print): ____________________________
Student signature:___________________________
Parent/Guardian signature:
______________________
Date: __________________
Should you have any questions or concerns, please contact the classroom teacher. Mr. J. Carter (905) 453-2232
x62263 **Original to be kept on file, photocopy returned to student.