This course gives students the opportunities to explore different areas of hospitality and tourism with an emphasis on food service. Students will study culinary techniques of food preparation, health and safety standards, the use of tools and equipment, event planning, and will learn about tourism attractions across Ontario. Moreover students will have a chance to get to explore the origins of dishes and can further understand their own culture through food.
There are 4 strands and the overall expectations are as follows:
| 1. Hospitality and Tourism Fundamentals | |
| 1.1 | 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; |
| 1.2 | Demonstrate an understanding of tools and equipment commonly used in the various sectors of the tourism industry; |
| 1.3 | Identify and describe common ingredients used in food preparation. |
| 2. Hospitality and Tourism Skills | |
| 2.1 | Use tools and equipment in accordance with industry standards; |
| 2.2 | Demonstrate the use of safe and correct culinary techniques in the preparation, cooking, and presentation of food, and demonstrate professional serving methods; |
| 2.3 | Demonstrate effective use of forms of information and communications technology commonly used in the various sectors of the tourism industry; |
| 2.4 | Demonstrate an understanding of the elements of planning an event or activity. |
| 3. Industry Practices, The Environment and Society | |
| 3.1 | 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; |
| 3.2 | Demonstrate an understanding of ways in which various aspects of the tourism industry affect society. |
| 4. Professional Practice and Career Opportunities | |
| 4.1 | Identify and demonstrate compliance with health and safety standards in the various sectors of the tourism industry; |
| 4.2 | Demonstrate an understanding of the principles of customer service and professionalism; |
| 4.3 | 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. |
| Time Allocated | Online/Offline Component | |
|---|---|---|
| 1. Unit 1: Health and Safety | ||
Students will be introduced to basic principles of food safety and hygiene in personal and workplace settings in hospitality and the food service industry. Students will observe the application of sanitary standards and will learn about Health Canada and WHMIS. | 10hrs | Online: 2 hours Offline: 8 hours |
| 2. Unit 2: Food Preparation and Handling | ||
In this unit, students will learn about traditional techniques used in a professional kitchen. They will be introduced to handling techniques, food preparation, food storage and the use of special utensils and equipment. In addition, students will explore and use different cooking methods. Time management, teamwork and communication will be stressed as important skills throughout all activities. | 40hrs | Online: 8 hours Offline: 32 hours |
| 3. Unit 3: Food Origins and Tourism | ||
Students will learn about foods at a local and international level. Students will identify origin of different foods – their geographical locations, manufacturing, and shipping to other countries. Furthermore students will research the use of local products in regional cuisine and explore the eating habits of a particular country by looking at the cooking methods that are specific to it while taking into account the environmental factors that condition its traditions. | 20hrs | Online: 4 hours Offline: 16 hours |
| 4. Unit 4: The Impact of Industry Practices | ||
In this unit students will discuss the environmental, economic, and societal impact of the hospitality and tourism industry. Students will be able to identify the advantages and disadvantages of having access to imported foods from around the world and the construction of accommodations. They will also discuss the ethics behind a sustainable tourism industry. | 15 hrs | Online: 4 hours Offline: 11 hours |
| 5. Unit 5: Customer Service and Career Opportunities | ||
This unit provides the student with the opportunity to develop their skills in communication and effective management in the tourism and hospitality industry. Students will research and plan an event focused on either hospitality or tourism. Moreover, students will identify all possible careers and the different sectors within the hospitality and tourism industry. | 15 hrs | Online: 4 hours Offline: 11 hours |
| 6. Final Evaluation | ||
Recipe Book | 10 hrs | Offline |
| Total | 110 Hours | |
This course is organized into a semester format. Lessons and activities will be presented to students via the internet. Synchronous lessons will be provided through live online teaching and lessons, and student to student discussion forums.
A variety of strategies will be used in the online delivery of this course. Instructional strategies will include but are not limited to:
Learning goals will be discussed at the beginning of each assignment and success criteria be provided to students. The success criteria are used to develop the assessment tools in this course, including rubrics and checklists.
A variety of assessment and evaluation methods, strategies and tools are required as appropriate to the expectation being assessed. These include diagnostic, formative and summative within the course and within each unit. We strictly follow the Ministry of
Education’s Growing Success document.
Assessment FOR Learning and Assessment AS Learning is obtained through a variety of means, including the following:
Evidence of student achievement (assessment OF learning) is collected through ongoing observations of most consistent work, with consideration given to most recent work from various sources.
Assessment and evaluation in this course will be based on the provincial Ontario Curriculum expectations. Students will be provided with numerous and varied opportunities to demonstrate the full extent of their achievement. Categories of assessment and breakdowns are as follows:
A final grade will be determined as follows:
Students with special needs and English Language Learners will be provided with accommodation, including additional time, assistive technology and scribe where available. Teachers who are planning a program in this subject make an effort to take into account considerations for program planning that align with the Ontario Ministry of Education policy and initiatives in a number of important areas.
Learning Skills listed below are key to student success. Learning Skills are assessed independently of achievement and are determined through observation and participation. A checklist and student conference will be used to determine the level in each category. 1. Responsibility
This course will be entirely administered online, with most resources being available for free. You may choose to purchase a hard copy of the following books:
$549.00
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