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] or 843-2500 (ext 546)
Ministry Course Code: TFJ4E Grade Level: 12 Course Level: Workplace 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
Prerequisite: Grade 11, Hospitality and Tourism, (TFJ3E)
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.
Overall Expectations
A. Hospitality and Tourism Fundamentals
A1. demonstrate an understanding of factors that affect the tourism industry in general and the food and beverage services sector specifically;
A2. explain the importance and value of a well-balanced and nutritious meal plan;
A3. handle and store foods in compliance with the Health Protection and Promotion Act (HPPA);
A4. demonstrate an understanding of various types of facilities and equipment used in the food and beverage services sector of the tourism industry.
B. Hospitality and Tourism Skills
B1. demonstrate technical proficiency in the use and maintenance of tools and equipment related to the food and beverage services sector of the tourism industry; B2. plan and prepare menus, demonstrating a level of competence in food handling, preparation, and presentation that meets professional standards;
B3. demonstrate an understanding of appropriate procedures to follow in the planning and delivery of an event or activity.
C. Industry Practices, The Environment, and Society
C1. demonstrate an understanding of how various practices connected with the tourism industry in general and the food and beverage services sector specifically affect the environment, and how these effects can be reduced;
C2. 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.
D. Professional Practice and Career Opportunities
D1. 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;
D2. demonstrate an understanding of strategies and techniques that provide a positive customer service experience;
D3. 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.
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:
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 (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 work 30% Two-Part Summative (20%Practical Evaluation/10% Final Theory Exam)
Additional Information:
See school policy document, classroom procedures and safety documents.
Prerequisite: Grade 11, Hospitality and Tourism, (TFJ3E)
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.
Overall Expectations
A. Hospitality and Tourism Fundamentals
A1. demonstrate an understanding of factors that affect the tourism industry in general and the food and beverage services sector specifically;
A2. explain the importance and value of a well-balanced and nutritious meal plan;
A3. handle and store foods in compliance with the Health Protection and Promotion Act (HPPA);
A4. demonstrate an understanding of various types of facilities and equipment used in the food and beverage services sector of the tourism industry.
B. Hospitality and Tourism Skills
B1. demonstrate technical proficiency in the use and maintenance of tools and equipment related to the food and beverage services sector of the tourism industry; B2. plan and prepare menus, demonstrating a level of competence in food handling, preparation, and presentation that meets professional standards;
B3. demonstrate an understanding of appropriate procedures to follow in the planning and delivery of an event or activity.
C. Industry Practices, The Environment, and Society
C1. demonstrate an understanding of how various practices connected with the tourism industry in general and the food and beverage services sector specifically affect the environment, and how these effects can be reduced;
C2. 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.
D. Professional Practice and Career Opportunities
D1. 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;
D2. demonstrate an understanding of strategies and techniques that provide a positive customer service experience;
D3. 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.
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:
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 (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 work 30% Two-Part Summative (20%Practical Evaluation/10% Final Theory Exam)
Additional Information:
See school policy document, classroom procedures and safety documents.