Guelph Collegiate Vocational Institute
Upper Grand District School Board
Course Outline
Department: Technological Education
Course Title: Hospitality & Tourism
Course Type: College, Workplace Preperation
Grade: 11
Course Code: TFJ3CE
Credit Value: 1.0
Department Head: Bill Harcourt
Teachers: Mr. Guroluk
Teacher email: (not mandatory) tguroluk@ugdsb.on.ca
Date of Development: 2015
Curriculum Document: (copy subject-specific
document from secondary curriculum
website http://www.edu.gov.on.ca/eng/curriculum
/secondary/)
Course Prerequisites/Corequisites:
None
Course Description:
This course enables students to develop or expand knowledge and skills related to
hospitality and tourism, as reflected in the various sectors of the tourism industry.
Students will learn about preparing and presenting food, origins, growing and
harvesting food, evaluating facilities, controlling inventory,and marketing and
managing events and activities. We will investigate customer service principles and
the cultural and economic forces that drive tourism trends. Students will develop an
awareness of health and safety standards, environmental and societal issues, and
career opportunities in the tourism industry.
Term Work (70% of the final mark)
Unit Title
Big Ideas
Unit Culminating Tasks
1. Health & Safety
A Safe Environment
Test
2. Tools & Equipment
Understanding Kitchen Tools
Quizzes
3. Knife Skills
Safe, uniform cutting
Practical
4. Soups & Sauces
Fundamentals of Cooking
Practical
5. Pasta and Grains
Basic Ingredients
Practical
6. Proteins,Vegetables
Locality,Seasonality
Practical
7. Baking & Desserts
Baking like a Pro
Practical
8. Marketing & Events Target Market & Menu
Assignments
All aspects of Tourism
Project Final
9. Tourism
Culminating Tasks/Exams (30% or the final mark)
Course Culminating Task/Exams
Description
Summative Assignment & Cooking Practical (20%)
Students will cook a dish from scratch to be presented at the end of class.
Final Exam(10%)
Written exam consisting of all units covered throughout the semester.
Based on the range of students’ learning needs, a selection from the strategies listed below may be
utilized. Refer to list of teaching and assessment strategies.
Teaching Strategies:
Since most of the course is based on practical (hands-on) learning, thorough demonstrations will
be given which will be followed by the student completing various tasks. Through collaborative
discussion and visual instruction, curriculum will be differentiated to suit all learning styles as well
as modifying assessments as per the student's individual education plan.
Assessment and evaluation strategies:
Term evaluation tasks will reflect the following categories of assessment: Knowledge,
Thinking, Communication and Application. A variety of assessment tools will be used and may
include Tests, Journals, Assignments, Activities, Essays, Participation, and Quizzes. This will
account for 70% of the overall mark, and will reflect the most consistent and most recent
achievement of respective curriculum expectations. Final summative research and practical
assignment assignment will be worth 20% with the written final worth 10%.
Textbooks/Learning Resource Materials (align with Policy 603)
Materials for this course will be provided for in-class only. Photocopies will be made for
the student to take home.
Fees for Learning Materials/Activities
Learning Materials/Activities
Cost
None
Please refer to the GCVI Student Handbook for our school policies on:
● academic integrity
● late and missed assignments