Guelph Collegiate Vocational Institute
Upper Grand District School Board
Course Outline
Department: Technological Education
Course Title: Hospitality & Tourism
Course Type: College, Workplace Preperation
Grade: 12
Course Code: TFJ4CE
Credit Value: 1.0
Department Head: Bill Harcourt
Teachers: Mr. Guroluk
Teacher email: (not mandatory) tguroluk@yahoo.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:
Hospitality & Tourism Grade 11 College
Preparation
Course Description:
This course enables students to further develop knowledge and skills related to the
various sectors of the tourism industry. Students will demonstrate advanced food
preparation and presentation skills; increase health and wellness knowledge; develop
tourism administration and management skills; design and implement a variety of
events
or activities; and investigate principles and procedures that contribute to high-quality
customer service. Students will expand their awareness of health and safety issues,
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
Health & Wellness
Nutrition and Diet
Project
Culinary Knowledge
Food Theory
Test
Meats and Poultry
Butchery
Practical
Pastry
Cakes and Pastry
Practical
Management
Events, Costing
Assignment
Culminating Tasks/Exams (30% or the final mark)
Course Culminating Task/Exams
Description
Summative Assignment & Cooking Practical (20%)
Event Management and Cooking
Final Exam(10%)
Covering all units covered
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