Upper Grand District School Board
Centre Wellington District High School
Course Overview
Course Name: Hospitality and Tourism Course Type: Technology Teacher: Mrs. N. DeBeyer
Website: foodschoolhospitality.weebly.com Contact: [email protected] or 843-2500 (ex546)
Ministry Course Code: TFJ3C Grade Level: 11 Course Level: College Credit Value: One
Ministry Policy Document: The Ontario Curriculum: Grades 11 and 12, Revised
http://www.edu.gov.on.ca/eng/curriculum/secondary/index.html
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, evaluating facilities, controlling inventory, and marketing and managing events and activities, and 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.While not a prerequisite, it is strongly encouraged that students take the Grade Ten Hospitality class (TFJ20) first, as we will continue to build on the concepts previously learned.
Expectations
A. HOSPITALITY AND TOURISM FUNDAMENTALS
A1. demonstrate an understanding of hospitality and tourism as represented by the various sectors of the tourism industry;
A2. demonstrate an understanding of health and wellness issues and concerns as they relate to the tourism industry;
A3. demonstrate an understanding of fundamental culinary knowledge;
A4. demonstrate an understanding of tools, equipment, and facilities used in the various sectors of the tourism industry.
B. HOSPITALITY AND TOURISM SKILLS
B1. prepare and present food products in a variety of ways, following accepted industry procedures;
B2. demonstrate the ability to follow the best practices of administration and management as they relate to the tourism industry;
B3. design effective marketing initiatives to promote an event or activity;
B4. apply appropriate management principles and practices to plan and execute an event or activity.
C. INDUSTRY PRACTICES, THE ENVIRONMENT, AND SOCIETY
C1. demonstrate an understanding of factors that affect the relationship between the tourism industry and the environment;
C2. demonstrate an understanding of factors that affect the relationship between the tourism industry and society.
D. PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES
D1. demonstrate an understanding of and compliance with health and safety standards in the various sectors of the tourism industry;
D2. demonstrate an understanding of the importance of customer service;
D3. identify career opportunities in the tourism industry and the individual personality traits and skills important for success in these careers.
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, evaluating facilities, controlling inventory, and marketing and managing events and activities, and 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.While not a prerequisite, it is strongly encouraged that students take the Grade Ten Hospitality class (TFJ20) first, as we will continue to build on the concepts previously learned.
Expectations
A. HOSPITALITY AND TOURISM FUNDAMENTALS
A1. demonstrate an understanding of hospitality and tourism as represented by the various sectors of the tourism industry;
A2. demonstrate an understanding of health and wellness issues and concerns as they relate to the tourism industry;
A3. demonstrate an understanding of fundamental culinary knowledge;
A4. demonstrate an understanding of tools, equipment, and facilities used in the various sectors of the tourism industry.
B. HOSPITALITY AND TOURISM SKILLS
B1. prepare and present food products in a variety of ways, following accepted industry procedures;
B2. demonstrate the ability to follow the best practices of administration and management as they relate to the tourism industry;
B3. design effective marketing initiatives to promote an event or activity;
B4. apply appropriate management principles and practices to plan and execute an event or activity.
C. INDUSTRY PRACTICES, THE ENVIRONMENT, AND SOCIETY
C1. demonstrate an understanding of factors that affect the relationship between the tourism industry and the environment;
C2. demonstrate an understanding of factors that affect the relationship between the tourism industry and society.
D. PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES
D1. demonstrate an understanding of and compliance with health and safety standards in the various sectors of the tourism industry;
D2. demonstrate an understanding of the importance of customer service;
D3. identify career opportunities in the tourism industry and the individual personality traits and skills important for success in these careers.
Attendance
Regular attendance is essential for success. Absence from class leads to missed opportunities to demonstrate learning, thereby placing a credit in jeopardy. When an absence occurs, it is a student’s responsibility to obtain and complete missed work.
Teaching/Learning Strategies
The primary purpose of assessment and evaluation is to improve student learning. Assessment is the process of gathering information from a variety of sources (including assignments, day to day observations, conversations or conferences, demonstrations, projects, performances, and tests) that accurately reflects how well a student is achieving the curriculum expectations in a course. As part of assessment, teachers provide students with descriptive feedback that guides their efforts towards improvement. Evaluation refers to the process of judging the quality of student work on the basis of established criteria, and assigning a value to represent that quality.Assessment and evaluation will be based on the provincial curriculum expectation and achievement level outlined in the revised Ontario Curriculum documents.
A variety of strategies will be used to assess and evaluate student achievement. These strategies include verbal communication, diagnostic assessment, observation of performance, and assigned written or practical tasks.
Learning Skills
Learning Skills are closely related to successful student learning and are embedded in instruction. Students are expected to develop their learning skills (responsibility, organization, independent work, collaboration, initiative and self regulation) throughout their high school career.
Academic Integrity
Academic honesty means that students honesty disclose authorship, assistance or group cooperation when submitting work. Academic dishonesty is a deliberate misrepresentation of work and is dealt with through Centre Wellington’s Integrity Policy. For more details the Academic Integrity Policy is available on our school’s website.
Assessment & Evaluation of Student Performance
Assessment is ongoing in order that the progress of each student may be evaluated and that the students strengths and needs be identified.
Assessment and Evaluation strategies may include:
Evaluation: Weighting of Marks
Evaluation will be based on the following areas of assessment with sample evaluation tools listed below:
Knowledge/Understanding tests, quizzes, in class Q and A, work sheets 20%
Thinking/Inquiry problem solving, research papers, reports, projects, work plans 20%
Communication Presentations, group work, written work, surveys 20%
Application Projects, lab work, presentations 40%
The final mark will be weighted as follows:
70% term work 30% Final summative evaluation
Additional Information:
See school policy document, classroom procedures and safety documents.
Regular attendance is essential for success. Absence from class leads to missed opportunities to demonstrate learning, thereby placing a credit in jeopardy. When an absence occurs, it is a student’s responsibility to obtain and complete missed work.
Teaching/Learning Strategies
The primary purpose of assessment and evaluation is to improve student learning. Assessment is the process of gathering information from a variety of sources (including assignments, day to day observations, conversations or conferences, demonstrations, projects, performances, and tests) that accurately reflects how well a student is achieving the curriculum expectations in a course. As part of assessment, teachers provide students with descriptive feedback that guides their efforts towards improvement. Evaluation refers to the process of judging the quality of student work on the basis of established criteria, and assigning a value to represent that quality.Assessment and evaluation will be based on the provincial curriculum expectation and achievement level outlined in the revised Ontario Curriculum documents.
A variety of strategies will be used to assess and evaluate student achievement. These strategies include verbal communication, diagnostic assessment, observation of performance, and assigned written or practical tasks.
Learning Skills
Learning Skills are closely related to successful student learning and are embedded in instruction. Students are expected to develop their learning skills (responsibility, organization, independent work, collaboration, initiative and self regulation) throughout their high school career.
Academic Integrity
Academic honesty means that students honesty disclose authorship, assistance or group cooperation when submitting work. Academic dishonesty is a deliberate misrepresentation of work and is dealt with through Centre Wellington’s Integrity Policy. For more details the Academic Integrity Policy is available on our school’s website.
Assessment & Evaluation of Student Performance
Assessment is ongoing in order that the progress of each student may be evaluated and that the students strengths and needs be identified.
Assessment and Evaluation strategies may include:
- observation informal and formal testing
- interviews and oral exams self and peer evaluation
- project performance review unit tests
- practical project evaluation exam or culminating activity
Evaluation: Weighting of Marks
Evaluation will be based on the following areas of assessment with sample evaluation tools listed below:
Knowledge/Understanding tests, quizzes, in class Q and A, work sheets 20%
Thinking/Inquiry problem solving, research papers, reports, projects, work plans 20%
Communication Presentations, group work, written work, surveys 20%
Application Projects, lab work, presentations 40%
The final mark will be weighted as follows:
70% term work 30% Final summative evaluation
Additional Information:
See school policy document, classroom procedures and safety documents.