Cardinal Ambrozic
CATHOLIC SECONDARY SCHOOL
HOSPITALITY &
TOURISM TECHNOLOGY
GRADE 11 – VTFJ 3C3E - 01
MR. F. GROE
Course Outline
Hospitality and Tourism Technology, Grade 11
Mr. F. Groe
Cardinal Ambrozic C.S.S.
Identifying Information:
Course Title: Hospitality and Tourism Technology
Grade: 11
Course Type: College/Workplace
Ministry Course Code: TFJ3C3E
Credit Value: 1 credit
Department: Technological Education
Course Description:
This course helps students understand the features, trends, and guidelines of the
hospitality industry, as well as learn the basic requirements of serving customers.
Students acquire skills related to preparing and presenting food, evaluating facilities,
controlling inventory, and marketing special events. They also learn about economic and
environmental impacts, health and safety standards, and career opportunities related to
the hospitality industry.
Unit Overviews
Units: Titles and Time
Health, Safety and Sanitation
It’s All About Hospitality: Understanding the Industry
Kitchen Operations
Management and Planning
Marketing and Sales
Unit 1
Unit 2
Unit 3
Unit 4
Unit 5
18 hours
15 hours
33 hours
22 hours
22 hours
Unit Overviews Continued;
Unit 1: Health, Safety, and Sanitation
Time: 18 hours
Unit Description:
This unit introduces students to health, safety, and sanitation standards used in the
hospitality industry. Students identify and apply these standards as they relate to the
individual, clientele, workplace, and environment. Through the understanding of these
standards, students demonstrate a positive sense of self, respect for the welfare of others
and the environment, and the wise use of resources.
Unit 2: It’s All About Hospitality: Understanding the Industry
Time: 15 hours
Unit Description:
Students research and investigate culinary trends and demographics. Using both media
and computer resources, students describe and explain the impact of cultural diversity on
the industry. Student focus moves to the principles of customer service, where the student
explores and applies various customer service principles. Students explore education,
training and career possibilities pertaining to the hospitality industry. Students learn the
intrinsic value of work and realize their potential for dignity, self-respect, respect for
others, and success.
Unit 3: Kitchen Operations
Time: 33 hours
Unit Description:
Students develop skills needed to produce a large-scale buffet. Students are introduced to
the basic principles and culinary techniques of food preparation and management of
resources while using proper sanitation principles. Employing standard techniques with
special attention to commercial and quantity preparation, students learn to prepare stocks,
soups, and sauces, as well as meat, fish, seafood, poultry, and dessert dishes. Tool and
equipment use, weights and measures, and recipe conversions are discussed and
practised. Students develop presentation skills by practising garnish preparation and
creating appealing table and plate designs. Students participate in class discussion and
collaborative group work, and research to learn about and prepare a buffet menu.
Practical applications of learned skills take place in food service preparation labs.
Students write reflective journals and are engaged in teacher, peer and self-assessment to
enhance their learning. A glossary of cooking terms is developed throughout this unit to
enable students to understand and use the vocabulary and forms of expression used in the
food industry.
Unit 4: Management and Planning
Time: 22 hours
Unit Description:
Students investigate codes and regulations required to meet industry standards by looking
at local, municipal, and provincial legislation. Students design a physical layout of a
proposed facility that meets industry standards while providing an inviting physical
atmosphere (colour, layout and lighting). Students are encouraged to design this proposed
facility in light of Christian values.
Unit 5: Marketing and Sales
Unit Time: 22 hours
Unit Description:
Students analyse market opportunities and learn how to develop competitive marketing
and advertising strategies to capitalize on opportunities in the hospitality industry.
Students investigate the relationship between the economy and the hospitality sectors,
specifically looking at the impact of cultural diversity and the environment. Throughout
this unit, students acquire the necessary knowledge and skills to successfully plan,
organize, manage, promote and evaluate a special event and then put this into practice as
a culminating activity. Gospel values are reflected through co-operative work strategies.
VTFJ 3C3E - 01 – Final Course Evaluation
Formal Written Exam
Culminating Activity
Practical Exam – In Kitchen
Final Evaluation
Knowledge/Understanding
- Unit/Activity tests
- Quizzes
- Unit exercises
Thinking/Inquiry
10%
10%
10%
30%
15%
15%
- Assignments/worksheets
- Unit projects
- Independent research
- Unit exercises
Communication
10%
- Unit Exercises
- Presentations
- Lab Journals
Application
30%
- Lab work
Term Evaluation
TOTAL
70%
100%
Course Textbook: Essentials of Professional Cooking
Detailed Weekly Agenda…(Note: Schedule may change at
teachers discretion)
Week #1:
 Icebreakers and Course Introductions
 Student Expectations/Classroom Rules
 Safety (Chapter 2 -Page 26)
1. The Safe Workplace
2. Preventing Cuts, Burns, Fires, Injuries from Machines and Falls
3. W.H.M.I.S. (Workplace Hazardous Materials Information System)

Sanitation (Chapter 2 – Page 14)

Safety and Sanitation Assignment
1. Food Handling & Preparation ~ Cross – Contamination
2. Properly Storing Food
3. Cleaning & Properly Sanitizing Equipment (Review Question #6-Page 29)
Week #2:
 Cooking Principles & The Art of Seasoning/Flavouring
1. Dry Heat vs. Moist Heat
2. The importance of seasoning and flavouring food before plating


Passport to Safety Online Test
Safety & Sanitation Quiz
Week #3:
 Converting Recipes/Food Cost %
1. Proper Measuring Techniques Revisited
2. Converting Recipes
3. Knowing and understanding the importance of food cost

Cooking Principles and the Art of Seasoning Quiz
Week #4:
 Understanding Poultry
1.
2.
3.
4.

Parts of a chicken - deboning
Trussing a bird
Poultry cooking Techniques
Demo: Deboning a whole Chicken
Converting Recipes and Food Cost % Quiz
Week #5:
 Stocks & Sauces
1. Step by step procedures in making a stock (Chicken stock)
2. Understanding the role of a sauce for a particular dish
3. Thickening Agents

Understanding Poultry Quiz
Week #6:
 Soups
1. Understanding Soups
2. Clear vs. Thick
3. Soup demo (Chicken Noodle)

Stocks & Sauces Quiz
Week #7:
 Understanding Meats (Intro)
1. Basic Meat Cuts
2. Doneness
3. Meat cooking Techniques

Soups Quiz
Week #8:
 Yeast Products/Pasta
1.
2.
3.
4.

What is Yeast?
Breads
Pasta’s
Demo (2): Bread Rolls and Homemade Pasta
Understanding Meats Quiz
Week #9:
 The Tourism Industry
1. The Eight (8) Sectors of Tourism discovered
2. Tourism Bingo (Game)


Eight Sectors of Tourism Assignment
Yeast Products/Pasta Quiz
Week #10:
 Food & Nutrition – Canada’s Food Guide
1. The Importance of a Healthy and Balanced Diet
2. Creating a Healthy and Balanced Menu
3. In Lab: Creating Healthy dishes

Eight Sectors of Tourism Quiz
Weeks # 11 – 17:
 Culminating Activity- Food Product Marketing



Assignment (In groups)
Exam Review – Kitchen Jeopardy
Practical Exam – Dates TBA
Final Written Exam – Date TBA