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:http//www.foodschoolhospitality.weebly.com Contact: [email protected]
Ministry Course Code: TFJ1O Grade Level: 9 Course Level: Open Credit Value: One
Ministry Policy Document: The Ontario Curriculum: Grades 9 and 10, Revised
http://www.edu.gov.on.ca/eng/curriculum/secondary/index.html
Course Description
This exploratory course introduces students to concepts and skills related to hospitality and tourism, focusing on the areas of food service operations, food handling and preparation, the origins of foods, event planning and local tourism. Students will develop an awareness of related environmental and societal issues and will begin to explore secondary and post secondary pathways leading to careers in the field.
Overall Expectations
A. TECHNOLOGY FUNDAMENTALS
A1. demonstrate an understanding of the fundamental concepts and skills required in the planning
and development of a product or service, including the use of a design process and/or other
problem-solving processes and techniques;
A2. demonstrate the ability to use a variety of appropriate methods to communicate ideas and solutions;
A3. evaluate products or services in relation to specifications, user requirements, and operating conditions.
B. TECHNOLOGICAL SKILLS
B1. use problem-solving processes and project-management strategies in the planning and fabrication
of a product or delivery of a service;
B2. fabricate products or deliver services, using a variety of resources.
C. TECHNOLOGY, THE ENVIRONMENT, AND SOCIETY
C1. demonstrate an awareness of the effects of various technologies on the environment;
C2. demonstrate an awareness of how various technologies affect society, as well as how society
influences technological developments.
D. PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES
D1. follow safe practices and procedures when using materials, tools, and equipment;
D2. identify careers in various technological fields, and describe the educational requirements for them.
Topic
Time
Compulsory Assignments
Unit 1-Let’s Stay Safe
Sanitation and Safety Fundamentals
15 hours
Brightspace Safety Training
Safety and Sanitation Unit Test
Safety Poster
Unit 2-Saucepans, Soupspoons, Serving Sizes
Kitchen Tools, Equipment and Measurement Techniques
10 hours
Tools & Equipment/Baking Terminology Quiz
Parts of a Recipe/Measurement Quiz
Family Food Presentation
Unit 3-Simple Staples
Making the Most of Kitchen Ingredients
45 hours
Cheese Quiz
Staple Foods Project
Marked Prepared Food Products
Unit 4-Baking Basics
Sweet and Savoury Ideas from the Bakeshop
35 hours
Quick Batter Quiz
Marked Quick Batter Products
Unit 5-The Eight Sectors of Tourism
Focus Fergus and Wellington County
Careers in the Hospitality and Tourism Industry Locally
5 hours
Eigth Sectors of Tourism Slideshow/Collage
Final Summative Activities
20% Breakfast Practical
10% Final Exam
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. Prolonged or excessive absences may require retraining/testing on tools and equipment.
Teaching/Learning Strategies
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. 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.
Late Assignment Policy
As per the Growing Success Document (late and missed assignment policy, Pg. 43)
Assignments are due on the date assigned by the teacher.
In the case of extenuating circumstances, a student must communicate with the teacher as soon as possible in order to discuss an alternative.
Students may be required to complete assignments on demand.
If any component of an assignment is not completed, a mark of zero (0) may be assigned to that component.
Failure to adhere to deadlines for culminating activities contributing to the final 30% of a student’s work will result in a mark of zero (0) and the student’s mark will be tabulated.
Electronic Devices
Technology can be a valuable tool and will be used in class when appropriate as directed by the teacher. However, effective learning requires your focus and participation as well as the adherence to health and safety policies and procedures. As such, your cell phone can become a distraction and/or safety risk.
As such, unless directed otherwise, please turn off your electronic device and leave it in your school bag. Alternatively, you can place in the bin provided on the teacher’s desk, at your own risk. If your teacher sees your device, he/she will take it and store it in a locked cabinet. You will be able to pick it up at the end of the day. Any additional incidents will result in your electronic device being given to a vice principal.
Assessment and Evaluation strategies may include:
Evaluation (components)/ Weighting of Evaluation Components:
Evaluation will be based on the following areas of assessment with sample evaluation tools listed below:
The final mark will be weighted as follows:
70% term work30% Final summative evaluation
Additional Information:
See school policy document, classroom procedures and safety documents.
This exploratory course introduces students to concepts and skills related to hospitality and tourism, focusing on the areas of food service operations, food handling and preparation, the origins of foods, event planning and local tourism. Students will develop an awareness of related environmental and societal issues and will begin to explore secondary and post secondary pathways leading to careers in the field.
Overall Expectations
A. TECHNOLOGY FUNDAMENTALS
A1. demonstrate an understanding of the fundamental concepts and skills required in the planning
and development of a product or service, including the use of a design process and/or other
problem-solving processes and techniques;
A2. demonstrate the ability to use a variety of appropriate methods to communicate ideas and solutions;
A3. evaluate products or services in relation to specifications, user requirements, and operating conditions.
B. TECHNOLOGICAL SKILLS
B1. use problem-solving processes and project-management strategies in the planning and fabrication
of a product or delivery of a service;
B2. fabricate products or deliver services, using a variety of resources.
C. TECHNOLOGY, THE ENVIRONMENT, AND SOCIETY
C1. demonstrate an awareness of the effects of various technologies on the environment;
C2. demonstrate an awareness of how various technologies affect society, as well as how society
influences technological developments.
D. PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES
D1. follow safe practices and procedures when using materials, tools, and equipment;
D2. identify careers in various technological fields, and describe the educational requirements for them.
Topic
Time
Compulsory Assignments
Unit 1-Let’s Stay Safe
Sanitation and Safety Fundamentals
15 hours
Brightspace Safety Training
Safety and Sanitation Unit Test
Safety Poster
Unit 2-Saucepans, Soupspoons, Serving Sizes
Kitchen Tools, Equipment and Measurement Techniques
10 hours
Tools & Equipment/Baking Terminology Quiz
Parts of a Recipe/Measurement Quiz
Family Food Presentation
Unit 3-Simple Staples
Making the Most of Kitchen Ingredients
45 hours
Cheese Quiz
Staple Foods Project
Marked Prepared Food Products
Unit 4-Baking Basics
Sweet and Savoury Ideas from the Bakeshop
35 hours
Quick Batter Quiz
Marked Quick Batter Products
Unit 5-The Eight Sectors of Tourism
Focus Fergus and Wellington County
Careers in the Hospitality and Tourism Industry Locally
5 hours
Eigth Sectors of Tourism Slideshow/Collage
Final Summative Activities
20% Breakfast Practical
10% Final Exam
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. Prolonged or excessive absences may require retraining/testing on tools and equipment.
Teaching/Learning Strategies
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. 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.
Late Assignment Policy
As per the Growing Success Document (late and missed assignment policy, Pg. 43)
Assignments are due on the date assigned by the teacher.
In the case of extenuating circumstances, a student must communicate with the teacher as soon as possible in order to discuss an alternative.
Students may be required to complete assignments on demand.
If any component of an assignment is not completed, a mark of zero (0) may be assigned to that component.
Failure to adhere to deadlines for culminating activities contributing to the final 30% of a student’s work will result in a mark of zero (0) and the student’s mark will be tabulated.
Electronic Devices
Technology can be a valuable tool and will be used in class when appropriate as directed by the teacher. However, effective learning requires your focus and participation as well as the adherence to health and safety policies and procedures. As such, your cell phone can become a distraction and/or safety risk.
As such, unless directed otherwise, please turn off your electronic device and leave it in your school bag. Alternatively, you can place in the bin provided on the teacher’s desk, at your own risk. If your teacher sees your device, he/she will take it and store it in a locked cabinet. You will be able to pick it up at the end of the day. Any additional incidents will result in your electronic device being given to a vice principal.
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 (components)/ Weighting of Evaluation Components:
Evaluation will be based on the following areas of assessment with sample evaluation tools listed below:
The final mark will be weighted as follows:
70% term work30% Final summative evaluation
Additional Information:
See school policy document, classroom procedures and safety documents.