Cardinal Leger Secondary School
75 Mary Street
Brampton, Ontario, L6W 3K5
(905) 453-2232
We believe that each one, created in the image and likeness of God, is called by name into the DufferinPeel community to realize the Ontario Catholic School Graduate Expectations to the fullest extent
COURSE OUTLINE
Department:
Course
Common Course
Calendar
Business, Technology and Computers
TFJ4C, Hospitality and Tourism
Course Description:
Course Overview:
This course enables students to further develop knowledge and skills related to the food and beverage
services sector of the tourism industry. Students will demonstrate proficiency in using food preparation and
presentation tools and equipment; plan nutritious menus, create recipes, and prepare and present finished
food products; develop customer service skills; and explore event and activity planning. Students will
expand their awareness of health and safety practices, environmental and societal issues, and career
opportunities in the food and beverage services sector.
Prerequisite: Hospitality and Tourism, Grade 11, Workplace Preparation
Strand/Unit Title
Ministry/
Curriculum Strands and Overall Expectations:
ICE
HOSPITALITY AND TOURISM
Curriculum FUNDAMENTALS
Demonstrate an understanding of factors that affect the tourism
Documents industry in general and the food and beverage services sector
Corresponding Catholic Graduate Expectation
Indicators for each Strand/Unit
A Collaborative Contributor:
CGE5a Works effectively as an interdependent
team member
CGE5b Thinks critically about the meaning and
purpose of work
specifically;
CGE5g Achieves excellence, originality, and
Explain the importance and value of a well-balanced and nutritious
integrity in one’s own work and supports these
meal plan;
qualities in the work of others

Handle and store foods in compliance with the Health
An Effective Communicator:
Protection and Promotion Act (HPPA);
CGE2a Listens actively and critically to

Demonstrate an understanding of various types of
understand and learn in light of gospel values.
facilities and equipment used in the food and beverage
CGE2b Reads, understands and uses written
services sector of the tourism industry.
materials effectively
HOSPITALITY AND TOURISM SKILLS
CGE2c Presents information and ideas clearly

Demonstrate technical proficiency in the use and
and honestly and with sensitivity to others
maintenance of tools and equipment related to the food
CGE2e Uses and integrates the Catholic faith
and beverage services sector of the tourism industry;
tradition, in the critical analysis of the arts,

Plan and prepare menus, demonstrating a level of
media, technology and information systems to
competence in food handling, preparation, and
enhance the quality of life

Presentation that meets professional standards;
A Reflective and Creative Thinker:

Demonstrate an understanding of appropriate procedures
CGE3b Creates, adapts, evaluates new ideas in
to follow in the planning and delivery of an event or
light of the common good
activity.
INDUSTRY PRACTICES, THE ENVIRONMENT,AND SOCIETY CGE3c Thinks reflectively and creatively to
evaluate situations and solve problems

Demonstrate an understanding of how various practices
CGE3e Adopts a holistic approach to life by
connected with the tourism industry in general and the
integrating learning from various subject areas
food and beverage services sector specifically affect the
and experience
environment, and how these effects can be reduced;

Demonstrate an understanding of ways in which various
practices connected with the tourism industry in general and the
food and beverage services sector specifically affect society.
PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES

Demonstrate an understanding of and compliance with
health and safety legislation and regulations and the
practices that are essential for a safe and healthy work
environment;

Demonstrate an understanding of strategies and
techniques that provide a positive customer service
experience;

Describe the range of career opportunities and the education and
training required for employment in the food and beverage
services sector of the tourism industry.
possible as we all journey from the early years to vocation.
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
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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
Closure Date
1 school day late – 3%
2 school days late – 6%
3 school days late – 10%
Maximum penalty of 10%
Once the closure date has passed,
work is considered incomplete and
a mark of zero applies.
Parent Signature: ____________________ Student Signature: __________________