Norwell District Secondary School
135 Cumberland St P.O Box 160
Palmerston, ON
N0G 2P0
519-343-3107 Fax 519-343-2347
Family Studies/Social Science Department
Norwell District Secondary School
Upper Grand District School Board
Course Outline
Department Head: J. Fenton
Teachers: B. Douglas
Curriculum Document:
http://www.edu.gov.on.ca/eng/curriculum/secondary/
Course Title: Hospitality & Tourism
Course Type: Workplace
Grade: Eleven
Course Code: TFJ 3E
Credit Value: 1
Teacher email: betty.douglas@ugdsb.on.ca
Date of Development: Feb. 2016
Course Prerequisites/Corequisites: N/A
Course Description:
This course focuses on hospitality and tourism activities, equipment and facilities, as well as food preparations
and management. Students will learn to prepare, present and serve food, and to plan, manage and promote
activities, using the necessary equipment. Throughout the course, students learn the fundamentals of providing
high-quality service and ensuring customer satisfaction. Students study the occupational health and safety
standards and laws regulating the hospitality and tourism industry. They also explore the industry’s social and
environmental impacts and identify possible career paths. There is a $25.00 course fee for this course in order
to cover the cost of food consumables. Please Note: Students will be writing the Safe Food Handlers
Certification test in this course.
Overall Curriculum Expectations:
The Customer Rules

Safety and Sanitation regulations

Health & Safety Industry standards

Customer Service
Food & Beverage Sector

Kitchen Safety & Sanitation

Proper use of equipment, equipment identification

Food Preparation & Presentation

Service Skills
Management & Promotion

Marketing & Publicity in the Industry

Advertising Campaigns and strategies used in the industry
Boom or Bust

Eight sectors of Tourism Industry

Social, Economic & Environmental Impacts

Twelve tourist regions of Ontario
My Workplace
 Career paths in Hospitality & Tourism
 Salary Structures
 Where do I see myself working in the industry?
Unit Title
Unit Skills/Concepts
Culminating Tasks
The Customer
Rules
-
1- Safe Food Handlers
Test
2- Unit Safety Test
-
Demonstrate an understanding of the safety & sanitation
regulations and apply them in the classroom.
Demonstrate an understanding of the health & safety
industry standards and apply them in the classroom.
Demonstrate appropriate customer service skills/techniques.
-
Understand and follow kitchen safety and sanitation policies.
Identify and use equipment in an appropriate manner.
Prepare food in a safe manner.
Present food in an appealing manner.
Serve food using proper service techniques.
1- Weekly Food Labs
2- Cultural Food
Assignment &
Presentation
Management & Promotion
-
Identify various marketing & publicity strategies used in the
industry.
Identify various advertising campaigns and the impact on the
industry.
1- Practical Restaurant
Project
Boom or Bust
1- Tourism Pamphlet
-
Identify the eight sectors of the tourism industry.
Identify and analyze social, economic & environmental
impacts
Identify the twelve tourist regions of Ontario
-
Identify the various career paths in Hospitality
Identify your role in the industry
1- Career Pathway
Package
-
Food &
Beverage
Sector
My Workplace
-
Course Culminating Task
Description
Cooking Presentation & written report
Students will demonstrate cooking/serving skills they have learned
throughout the course by preparing a recipe in front of the class. A
written report outlining the techniques and cooking terms will be
submitted.
Based on the range of students’ learning needs, a selection from the strategies listed below may be
utilized:
Teaching Strategies: click here for link to strategies document
Assessment and evaluation strategies: click here for link to strategies document
Textbooks/Learning Resource Materials (align with Policy 603) Culinary Essentials
Fees for Learning Materials/Activities
Learning Materials/Activities
Food Consumables
Cost
$25
Please refer to the Norwell School Handbook for our school policies on:
● academic integrity
● late and missed assignments
● credit recovery