TFJ3C Assignments and Readings
Unit 1 Safety-Hazard Identification and Accident Prevention/Safety-It's In Our Hands
Our Safety unit will be divided into two distinct areas- kitchen safety and food safety. During our kitchen safety lessons we will ensure that all students can successfully operate all of our motorized kitchen equipment and will identify hazards found in the workplace. We will begin our food safety lessons with knowledge on bacterial growth, pest management and food borne illness. We will complete this unit by taking the Food Handlers certification program offered through the Health Department.
Proper Dishwashing Procedures
Kitchen Hygiene Review
Safe Food Handling-Understanding Food Borne Illness and Microorganisms
The Food Safety Zone
Clean Table Service
Food Safety Guidelines
HACCP Analysis-The Flow of Food
HACCP a Recipe
Senior Hospitality Safety Passport-Risk Assessment
WHMIS and You Worksheet
Food Handlers Exam Review
Unit 2-Food and Fun with Friends
Millions of dollars are spent on tourism each year in Ontario. Having the resources and attractions to draw tourists in is a key part of the equation. In this unit we will look at the many types of attractions available in Ontario, including emerging draws such as eco tourism and foodie-related adventures. We will explore and consider the skills of the many people who work to provide these attractions and investigate the keys be being successful customer service representatives.
Responsible Travel-Global Trends and Statistics
The Growth of Tourism
Tourism Events and Activities
Eco Tourism/Culinary Tourism Assignment
Unit 3-Food Foundations
We will continue our exploration of a variety of kitchen tasks and activities.Knife skills will further develop as we learn about specific vegetable cuts and how to debone a chicken.Food preparation will be taken to new levels as we discover the world of stocks and sauces as well as advanced pastry work. Students will be challenged to use their taste buds to match complimentary flavours and textures from a variety of food products. Product testing, evaluation and modification will be encouraged throughout the class and students will be asked to give new life to some classic recipes.
Food Guide Worksheet
Poultry Basics
Cooking Whole Birds
Poultry Inspection and Grading
Poultry Terminology
Handling and Storage of Poultry Products
Cooking Poultry
Cooking Methods-Poultry Products
Classic Poultry Dishes Project
Food Garnishing
A Bite to Tempt the Appetite
Stock
Unit 4-Customers Keep Them Coming
You can't have a business without customers! While it might be our desire to make every customer experience a positive one, it comes as no surprise that once in a while we may not meet everyones needs. In this unit we will explore how to deal with difficult customers and how to change a negative interaction to a positive one for both us and our customer. We will look at value for money vs profit margins and food costs. The final part of this course will look at the most important of marketing tools a restaurant has-the menu.
Customer Service Strategies
Satisfaction Surveys
Scaling a Recipe
Menu Design Considerations
Menu Planning Project
Our Safety unit will be divided into two distinct areas- kitchen safety and food safety. During our kitchen safety lessons we will ensure that all students can successfully operate all of our motorized kitchen equipment and will identify hazards found in the workplace. We will begin our food safety lessons with knowledge on bacterial growth, pest management and food borne illness. We will complete this unit by taking the Food Handlers certification program offered through the Health Department.
Proper Dishwashing Procedures
Kitchen Hygiene Review
Safe Food Handling-Understanding Food Borne Illness and Microorganisms
The Food Safety Zone
Clean Table Service
Food Safety Guidelines
HACCP Analysis-The Flow of Food
HACCP a Recipe
Senior Hospitality Safety Passport-Risk Assessment
WHMIS and You Worksheet
Food Handlers Exam Review
Unit 2-Food and Fun with Friends
Millions of dollars are spent on tourism each year in Ontario. Having the resources and attractions to draw tourists in is a key part of the equation. In this unit we will look at the many types of attractions available in Ontario, including emerging draws such as eco tourism and foodie-related adventures. We will explore and consider the skills of the many people who work to provide these attractions and investigate the keys be being successful customer service representatives.
Responsible Travel-Global Trends and Statistics
The Growth of Tourism
Tourism Events and Activities
Eco Tourism/Culinary Tourism Assignment
Unit 3-Food Foundations
We will continue our exploration of a variety of kitchen tasks and activities.Knife skills will further develop as we learn about specific vegetable cuts and how to debone a chicken.Food preparation will be taken to new levels as we discover the world of stocks and sauces as well as advanced pastry work. Students will be challenged to use their taste buds to match complimentary flavours and textures from a variety of food products. Product testing, evaluation and modification will be encouraged throughout the class and students will be asked to give new life to some classic recipes.
Food Guide Worksheet
Poultry Basics
Cooking Whole Birds
Poultry Inspection and Grading
Poultry Terminology
Handling and Storage of Poultry Products
Cooking Poultry
Cooking Methods-Poultry Products
Classic Poultry Dishes Project
Food Garnishing
A Bite to Tempt the Appetite
Stock
Unit 4-Customers Keep Them Coming
You can't have a business without customers! While it might be our desire to make every customer experience a positive one, it comes as no surprise that once in a while we may not meet everyones needs. In this unit we will explore how to deal with difficult customers and how to change a negative interaction to a positive one for both us and our customer. We will look at value for money vs profit margins and food costs. The final part of this course will look at the most important of marketing tools a restaurant has-the menu.
Customer Service Strategies
Satisfaction Surveys
Scaling a Recipe
Menu Design Considerations
Menu Planning Project