TFJ3EF 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 Lori Furfaro
Department
Lori Furfaro
Date September 2011
Developed by
Hospitality and Tourism
Type W orkplace
Course Title
Grade 11
TFJ3EF
Prerequisites none
Course Code
Co-requisites
A. HOSPITALITY AND TOURISM FUNDAMENTALS
Overall Expectations:
A1.
Describe the types of accommodations included in the food and beverage services sector of the
tourism industry and the services these operation provide.
A2.
Assess the characteristics of a variety of food products to determine the nutritional
content and local availability and the appropriate method of cooking each food product.
A3.
Demonstrate an understanding of tools; equipment; and facilities commonly found in the food and
beverage services sector of the tourism industry.
B. HOSPITALITY AND TOURISM SKILLS
Overall Expectations:
B1.
Demonstrate technical procedures in the use and maintenance of tools and equipment related to the
food and beverage services sector of the tourism industry.
B2.
Use appropriate techniques fo handling; preparing; and presenting food products.
B3.
Demonstrate an understanding of the appropriate procedures to follow in planning an event or
activity.
C. INDUSTRY PRACTICES, SOCIETY, AND THE ENVIRONMENT
Overall Expectations:
C1.
Demonstrate an understanding of ways in which various practices of the food and beverage service
sector of the tourism industry affect the environment.
C2.
Demonstrate an understanding of ways in which various aspects of the food and beverage service
sector of the tourism industry affect society.
D. PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES
Overall Expectations:
D1.
Identify and demonstrate compliance with the health and safety legislation regulations and practices
that govern the food and beverage services of the tourism industry.
D2.
Demonstrate an understanding of the importance of customer service in the food and beverage
services sector of the tourism industry.
D3.
Identify a range of careers in the food and beverage services sector of the tourism industry and the
education and training that would best prepare them for these careers.
Units
- Titles and Times
1
Hospitality & Tourism skills
hours 28
2
Hospitality & Tourism Functions
hours 27
3
Professional Practice
hours 28
4
Professional Career Opportunities
hours 27
Unit 1
Activity Name
Overall Expectations
Equipment
safety
Practical
Daily
Practical
Food Safety
B1,2,3
‘’ ‘’
A3, B1,B2,D1
A2,A3,B1,B2,D1
Categories
Focus
K/A
safety
‘’ ‘’
K/C/T/A
Equipment safety
practical skills
K/T/A
safe food handling
Marks
Out of
40
10
5 daily
30
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 &
assignments
Unit Evaluation: 40% practical, 30% test and assignments
Unit 2
Activity Name
Overall Expectations
Measurement
Nutrition
Cooking
Methods
Daily Practical
B2,B3
A2
A2,B2
A3, B1,B2,D1
Categories
Focus
K/T/A
K/T/C/A
K/A
proper measuring
healthy menu choices
appropriate method of food
preparation
practical skills
K,I,C,A
Marks
Out of
25
25
20
5 daily
Accommodations: demonstration, oral testing, scribing, note frame, peer grouping
Formative Assessment in the Unit: constructive practical feedback, specific job tasks and
assignments
Unit Evaluation: 40% practical, 30% tests and assignments
Unit 3
Activity Name
Overall Expectations
Customer
Service
Service Styles
Daily Practical
B2 D2
Categorie
s
K/I/C/A
B2, 3, D2
A3, B1,B2,D1
K/I/C/A
K, I, C, A
Focus
proper service etiquette
Marks
Out of
25
service styles/restaurant type
practical skills
25
5 daily
Accommodations: .demonstration, oral testing, scribing, note frame, peer grouping
Formative Assessment in the Unit: constructive practical feedback, specific job tasks &
assignments
Unit Evaluation:
40% practical, 30% tests and assignments
.
Unit 4
Activity
Name
Tourism
module
Career
Possibilities
Marketing
Overall Expectations
Daily
Practical
A1, A3,C1, C2
Categories
K/I/C/A
D3
K/IC
B3
K/I/C/A
A3, B1,B2,D1
K,I,C,A
Focus
Five industries in the
tourism sector
jobs available in the
hospitality industry
understanding appropriate
procedures in event
planning
practical skills
Accommodations: demonstration, oral testing, scribing, note frame, peer grouping
Formative Assessment in the Unit: constructive practical feedback, specific job tasks &
assignments
Unit Evaluation: 40% practical, 30% tests and assignments
Course Evaluation:
Term work
Knowledge
Inquiry
Communication
20%
20%
20%
Application
40%
70% plus 30% final culminating ( 20% practical, 10%written)
Marks
Out of
37
50
25
5 daily