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: TFJ2O Grade Level: 10 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 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.
Overall Expectations
A. Hospitality and Tourism Fundamentals
A1. 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;
A2. demonstrate an understanding of tools and equipment commonly used in the various sectors of the tourism industry;
A3. identify and describe common ingredients used in food preparation.
B. Hospitality and Tourism Skills
B1. use tools and equipment in accordance with industry standards;
B2. demonstrate the use of safe and correct culinary techniques in the preparation, cooking, and
presentation of food, and demonstrate professional serving methods;
B3. demonstrate effective use of forms of information and communications technology commonly used in the various sectors of the tourism industry;
B4. demonstrate an understanding of the elements of planning an event or activity.
C. Industry Practices, The Environment, and Society
C1. 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;
C2. demonstrate an understanding of ways in which various aspects of the tourism industry affect society.
D. Professional Practice and Career Opportunities
D1. identify and demonstrate compliance with health and safety standards in the various sectors of the tourism industry;
D2. demonstrate an understanding of the principles of customer service and professionalism;
D3. 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.
Topic
Time
Compulsory Assignments/Tests
Unit 1-Safe Not Sorry
Health and Safety In the Workplace
15 hours
Brightspace Safety Training
Safety and Sanitation Unit Test
Safety Mindmap
Unit 2-Kitchen Connections
The First Steps to Kitchen Success
(Kitchen Measurement, Tool Use, Kitchen Organization)
10 hours
Kitchen Equivalents Quiz
Knife Skills Assessment
Cutting Techniques/Knife Cuts Project
Unit 3-What’s for Dinner?
Making the Most of Kitchen Ingredients
45 hours
Ingredient Identification Logs
Methods of Cooking Test
Tender/Tough Beef Cookery Assignment
Beef Butchery Quiz
Beef Tenderness Quiz
Unit 4-What’s the Score/Give Us More!
Sweet and Savoury Ideas from the Bakeshop
35 hours
Assorted Marked Sweet and Savoury Food Products
Unit 5-Insider Information
The Eight Sectors of Tourism-Focus Ontario
5 hours
Eigth Sectors of Tourism Wheel Assignment
Travel Ontario Project
Final Summative Activities 30% of final mark
20% Homemade Pasta and Sauce 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 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.
Overall Expectations
A. Hospitality and Tourism Fundamentals
A1. 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;
A2. demonstrate an understanding of tools and equipment commonly used in the various sectors of the tourism industry;
A3. identify and describe common ingredients used in food preparation.
B. Hospitality and Tourism Skills
B1. use tools and equipment in accordance with industry standards;
B2. demonstrate the use of safe and correct culinary techniques in the preparation, cooking, and
presentation of food, and demonstrate professional serving methods;
B3. demonstrate effective use of forms of information and communications technology commonly used in the various sectors of the tourism industry;
B4. demonstrate an understanding of the elements of planning an event or activity.
C. Industry Practices, The Environment, and Society
C1. 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;
C2. demonstrate an understanding of ways in which various aspects of the tourism industry affect society.
D. Professional Practice and Career Opportunities
D1. identify and demonstrate compliance with health and safety standards in the various sectors of the tourism industry;
D2. demonstrate an understanding of the principles of customer service and professionalism;
D3. 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.
Topic
Time
Compulsory Assignments/Tests
Unit 1-Safe Not Sorry
Health and Safety In the Workplace
15 hours
Brightspace Safety Training
Safety and Sanitation Unit Test
Safety Mindmap
Unit 2-Kitchen Connections
The First Steps to Kitchen Success
(Kitchen Measurement, Tool Use, Kitchen Organization)
10 hours
Kitchen Equivalents Quiz
Knife Skills Assessment
Cutting Techniques/Knife Cuts Project
Unit 3-What’s for Dinner?
Making the Most of Kitchen Ingredients
45 hours
Ingredient Identification Logs
Methods of Cooking Test
Tender/Tough Beef Cookery Assignment
Beef Butchery Quiz
Beef Tenderness Quiz
Unit 4-What’s the Score/Give Us More!
Sweet and Savoury Ideas from the Bakeshop
35 hours
Assorted Marked Sweet and Savoury Food Products
Unit 5-Insider Information
The Eight Sectors of Tourism-Focus Ontario
5 hours
Eigth Sectors of Tourism Wheel Assignment
Travel Ontario Project
Final Summative Activities 30% of final mark
20% Homemade Pasta and Sauce 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.