TFH4E COURSE OF STUDY OUTLINE
The Ontario Curriculum Grades
Ministry of Education Policy Document
Upper Grand District School Board
College Heights Secondary School
Technology
Department Head L.Furfaro
Department
L.Furfaro, S.Doucette
Date Sept 07/11
Developed by
Hospitality and Tourism
Type W orkplace
Grade 12
Course Title
TFJ 4E
Prerequisites TFJ 3E
Course Code
Overall Expectations:
Theory and Foundation
Overall Expectations
By the end of this course, students will:
• demonstrate an understanding of the importance of tourism at the local, provincial, national,
and global level;
• explain the importance of each of the eight sectors of the hospitality and tourism industry –
accommodation, adventure tourism/recreation, food and beverage, transportation, travel
trade, events and conferences, attractions, and tourism services;
• explain the importance and value of nutrients in food products;
• describe a variety of tourism attractions and their physical layouts or plants;
• identify the equipment and facilities used in the hospitality and tourism industry.
Skills and Processes
Overall Expectations
By the end of this course, students will:
• design and manage a school or community activity or fund raiser;
• use advanced product preparation and presentation skills to plan and prepare menus;
• handle and store foods safely and hygienically;
• use management techniques to complete a variety of tasks;
• identify various communication strategies to ensure customer service.
Impact and Consequences
Overall Expectations
By the end of this course, students will:
• describe the impact of the hospitality and tourism industry on the environment and the
economy;
• identify health and safety standards for the hospitality and tourism industry;
• describe career opportunities and the education and training required for each;
• identify the individual personality traits and skills that lend themselves to a career in tourism.
Units
- Titles and Times
1
Safe and Secure Practice
hours 20
2
Working with Food Inside and Out
hours 30
3
Professional Practice
hours 30
4
Tourism
hours 30
Unit 1
Activity Name
Overall Expectations
Categories
Focus
knife safety
practical
daily practical
B1,
A4, D1
A3, A4, B1, B2, B3, D1
K,A
K,A
K, I, C, A
Safety
Equipment Safety
Practical Skills
Marks
Out of
25
10
5 daily
Accommodations: Oral testing, scribing, reading instructions, note frame, peer grouping, photo
copied notes, demonstration/modeling
Formative Assessment in the Unit: Constructive practical feedback, specific job tasks and
assignments
Unit Evaluation: 40% Practical, 30% Tests/Assignments
Unit 2
Activity Name
Overall Expectations
Categories
Focus
Menu planning
Banquet planning
A2, B2
A1, A2, B2, B3
K, I,
K, I,
Nutrition
Daily Practical
A2, B2,
A3, A4, B1, B2, B3, D1
K, C
K, I, C, A
Types of Menus
Costing, Measurement, Event
Delivery
Healthy Menu Planning
Marks
Out of
25
50
20
5 daily
Accommodations: Oral testing, scribing, reading instructions, note frame, peer grouping, photo
copied notes, demonstration/modeling
Formative Assessment in the Unit: Constructive practical feedback, specific job tasks and
assignments
Unit Evaluation:
40% Practical, 30% Tests/Assignments
Unit 3
Activity Name
Overall Expectations
Categories
Focus
Customer Service
Career Opportunities
D2,
D3
K, I, C, A,
K, I,
Service Etiquette
F&B Sector Positions
Marks
Out of
20
25
Accommodations: Oral testing, scribing, reading instructions, note frame, peer grouping, photo
copied notes, demonstration/modeling
Formative Assessment in the Unit: Constructive practical feedback, specific job tasks and
assignments
Unit Evaluation:
40% Practical, 30% Tests/Assignments
Unit 4
Activity Name
Overall Expectations
Categories
Focus
Tourism Sectors
C2
K, C,
Five Industries of Tourism
Marks
Out of
25
Accommodations: Oral testing, scribing, reading instructions, note frame, peer grouping, photo
copied notes, demonstration/modeling
Formative Assessment in the Unit: Constructive practical feedback, specific job tasks and
assignments
Unit Evaluation:
40% Practical, 30% Tests/Assignments
Course Evaluation:
Knowledge
Inquiry
Communication
Application
20%
20%
20%
40%
Term work ~ 70% , plus 30% final culminating (20% practical, 10% written)