Cardinal Leger Secondary School
Business/ Technology Department
Course Name: Hospitality and Tourism--Baking
Course Code: TFB 3C/E1
Level: College/Workplace
Teacher: Mr. J. Carter
Room: 106
Course Fee: $80 ($60 consumable food items, $20 chef jacket & hat)
Course Overview:
This course provides students with opportunities to explore different areas of hospitality and
tourism, as reflected in the various sectors of the tourism industry, with an emphasis on food
service. Students will study culinary techniques of food handling and preparation, health and
safety standards, the use of tools and equipment, the origins of foods, and event planning, and
will learn about tourism attractions across Ontario. Students will develop an awareness of
related environmental and societal issues, and will explore secondary and postsecondary
pathways leading to careers in the tourism industry.
Curriculum Strands and Overall Expectations:
HOSPITALITY AND TOURISM
FUNDAMENTALS
Demonstrate an understanding of the field of hospitality and tourism, in terms of services
and products offered in the various sectors of the tourism industry;
Demonstrate an understanding of tools and equipment commonly used in the various
sectors of the tourism industry;
Identify and describe common ingredients used in food preparation.
HOSPITALITY AND TOURISM SKILLS
Use tools and equipment in accordance with industry standards;
Demonstrate the use of safe and correct culinary techniques in the preparation, cooking,
and presentation of food, and demonstrate professional serving methods;
Demonstrate effective use of forms of information and communications technology
commonly used in the various sectors of the tourism industry;
Demonstrate an understanding of the elements of planning an event or activity.
INDUSTRY PRACTICES, THE ENVIRONMENT AND SOCIETY
Demonstrate an understanding of ways in which various aspects of the tourism industry
affect the environment, and ways in which harmful effects can be reduced;
Demonstrate an understanding of ways in which various aspects of the tourism industry
affect society.
PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES
Identify and demonstrate compliance with health and safety standards in the various
sectors of the tourism industry;
Demonstrate an understanding of the principles of customer service and
professionalism;
Identify career opportunities in the various sectors of the tourism industry and the education
and training that would best prepare them for employment in various occupations in the
industry.
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Cardinal Leger Secondary School
Business/ Technology Department
Evaluation:
Students will be assessed & evaluated according to skills displayed and work produced.
Term Work
70%
Knowledge and Understanding
20%
Thinking
20%
Communication
25%
Application
35%
Final Assessment
30%
Formal Examination
15%
Culminating Task
15%
Course Total
Learning Skills and Work Habits
Responsibility
Organization
Independent Work
Collaboration
Initiative
Self-Regulation
100%
E= Excellent G=Good S=Satisfactory N= Needs Improvement
Fulfills responsibility and commitments.
Takes responsibility for and manages own behavior.
Devises and follows a plan and process for completing tasks.
Establishes priorities and manages time
Independently monitors, assesses, and revises plans to complete
tasks and meet goals.
Uses class time to complete tasks.
Accepts various roles and an equitable share of work in a group.
Builds healthy peer-to-peer relationships.
Looks for and acts on new ideas and opportunities.
Approaches new tasks with a positive attitude.
Sets own goals and monitors progress towards achieving them.
Seeks clarification or assistance when needed.
Missed/Late/Incomplete Assignments
It is the student’s responsibility to address missed, late, or incomplete assignments. Students are
expected to complete assignments and to adhere to assignment deadlines as follows:
Due Date
A due date is set by the
teacher.
10% Penalty Zone
1 school day late – 3%
2 school days late – 6%
3 school days late – 10%
Maximum penalty of 10%
Closure Date
Once the closure date has
passed, work is considered
incomplete and a mark of
zero applies.
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Cardinal Leger Secondary School
Business/ Technology Department
Hospitality & Tourism-Baking
Grade 11 TFB 3C/E1
Mr. J. Carter
Welcome to Grade 11 Baking! As might be expected, this course calls for hard work, creativity, imagination,
participation, teamwork and most importantly, discipline. We are here to work together as a team, to share and
explore ideas, to learn from others and to have FUN! In order for these things to happen, here are a few simple but
vital expectations...
1.
The most important thing you can do in this class is show up. The second most important thing you can do is
to clean.
2.
Attendance is mandatory, no exceptions. Since this course is mostly experienced based, you must be here to
gain the experience. If absent for any reason, it is your responsibility to catch up with your teacher on any
work that may be missed. You are now in grade 10 and should be quite familiar with the importance of
attendance and catching up.
3.
Personal Electronic Devices (PED) must be kept out of sight and turned off during class time. PED’s are
considered safety hazards while working in the kitchen area. You are encouraged to leave your PED at
home or in your locker.
4.
Lates are not permitted. If you walk in to class/lab after the door is shut, you will be marked late. As per
Leger’s student handbook: 1st late=warning, 2nd late=detention, 3rd late=call home. I make an effort to call
home whether good news or not so good news…and I call often.
5.
There are consequences for late, missed assignments and academic dishonesty. After the due date has passed,
a maximum of 10% deduction will be used. Once the closure date has passed, a zero may be recorded. In
most cases, assignments/projects will be due on a Tuesday. The closure day will be Friday by 2:25pm.
6.
The school bell or clock does not dismiss you, I do. It is imperative that you leave the classroom just as clean
as you found it. Cleanliness is of utmost importance. Work clean, cook clean, keep clean!
7.
This class is from 11:00am-12:25pm. Please come prepared for class (jackets, cooking hats, proper uniform,
pens, paper and anything else that is required of you). There is a $20 charge for your own chef jacket and
hat for use in this class. It is your responsibility to ensure they are kept clean and in good form.
8.
The out of class policy shall not be abused. I expect you to be in class during class time. Students are
expected to remain in class and use the washrooms before or after class.
9.
Respect both yourselves and others at all times. This means that you are responsible and accountable for both
your actions and words in the classroom. Student behaviour must reflect safe practices at all times so that
students are exposed to a minimum of hazards. If you are asked to leave the classroom, you will report to the
main office.
10. Loose clothing, rings, hoop earrings, high heels, sandals, jewellery, nail polish and artificial nails are
not permitted in the kitchen area. Your safety is paramount!
11. Within the classroom, students are not permitted to consume food brought from outside due to various food
allergies. Please consume food before entering class. Please eat breakfast on a regular basis.
12. Students will have 3 safety and proficiency tests to write prior to entry into the kitchen. A passing grade of
85% or greater is required on all tests. Students will have an opportunity to re-write unsuccessful tests.
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Cardinal Leger Secondary School
Business/ Technology Department
13. There is a large difference between preparing food and eating food. This class focuses on preparing food
for others.
14. Students must not operate and/or use equipment without proper instruction and authorization from the
teacher.
Student Conduct Agreement
I,
documentation of this page agree to:
(print), in addition to the reverse
Ensure a safe workplace.
Inform teachers of ALL injuries, damaged tools and dangerous situations.
Make sure all fire exits and power shutdown switches are used during emergency situations.
Not to compromise the safety of others/self through horseplay/aggressive action.
Only use equipment when properly trained, always with any necessary personal protective
equipment, and only after I fully understand all related safety issues.
5. Ask for assistance from the teacher when I am unsure of the proper procedures or health and safety
issues.
6. Report any use of prescription medications and must inform teachers of any possible side effects.
7. Never enter a class or lab carrying, or under the influence of, alcohol or drugs.
1.
2.
3.
4.
Consequences for Improper Action:
I understand that failure to comply with this agreement may result in injury to me or others, and
that failing to comply with safety procedures may result in my removal from the area, the project or
the class. An appropriate consequence will be assigned either by the classroom teacher or viceprincipal.
I have read the above and understand the course expectations and consequences.
Student name (print): ____________________________
Student signature:___________________________
Parent/Guardian signature:
______________________
Date: __________________
Should you have any questions or concerns, please contact the classroom teacher.
Mr. J. Carter (905) 453-2232 x62263 **Original to be kept on file, photocopy returned to student.
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