TFJ3EF COURSE OF STUDY OUTLINE The Ontario Curriculum Grades Ministry of Education Policy Document Upper Grand District School Board College Heights Secondary School Technology Department Head Lori Furfaro Department Lori Furfaro Date September 2011 Developed by Hospitality and Tourism Type W orkplace Course Title Grade 11 TFJ3EF Prerequisites none Course Code Co-requisites A. HOSPITALITY AND TOURISM FUNDAMENTALS Overall Expectations: A1. Describe the types of accommodations included in the food and beverage services sector of the tourism industry and the services these operation provide. A2. Assess the characteristics of a variety of food products to determine the nutritional content and local availability and the appropriate method of cooking each food product. A3. Demonstrate an understanding of tools; equipment; and facilities commonly found in the food and beverage services sector of the tourism industry. B. HOSPITALITY AND TOURISM SKILLS Overall Expectations: B1. Demonstrate technical procedures in the use and maintenance of tools and equipment related to the food and beverage services sector of the tourism industry. B2. Use appropriate techniques fo handling; preparing; and presenting food products. B3. Demonstrate an understanding of the appropriate procedures to follow in planning an event or activity. C. INDUSTRY PRACTICES, SOCIETY, AND THE ENVIRONMENT Overall Expectations: C1. Demonstrate an understanding of ways in which various practices of the food and beverage service sector of the tourism industry affect the environment. C2. Demonstrate an understanding of ways in which various aspects of the food and beverage service sector of the tourism industry affect society. D. PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES Overall Expectations: D1. Identify and demonstrate compliance with the health and safety legislation regulations and practices that govern the food and beverage services of the tourism industry. D2. Demonstrate an understanding of the importance of customer service in the food and beverage services sector of the tourism industry. D3. Identify a range of careers in the food and beverage services sector of the tourism industry and the education and training that would best prepare them for these careers. Units - Titles and Times 1 Hospitality & Tourism skills hours 28 2 Hospitality & Tourism Functions hours 27 3 Professional Practice hours 28 4 Professional Career Opportunities hours 27 Unit 1 Activity Name Overall Expectations Equipment safety Practical Daily Practical Food Safety B1,2,3 ‘’ ‘’ A3, B1,B2,D1 A2,A3,B1,B2,D1 Categories Focus K/A safety ‘’ ‘’ K/C/T/A Equipment safety practical skills K/T/A safe food handling Marks Out of 40 10 5 daily 30 Accommodations: Oral testing, scribing, reading instructions, note frame, peer grouping, photo copied notes, demonstration/modeling Formative Assessment in the Unit: constructive practical feedback, specific job tasks & assignments Unit Evaluation: 40% practical, 30% test and assignments Unit 2 Activity Name Overall Expectations Measurement Nutrition Cooking Methods Daily Practical B2,B3 A2 A2,B2 A3, B1,B2,D1 Categories Focus K/T/A K/T/C/A K/A proper measuring healthy menu choices appropriate method of food preparation practical skills K,I,C,A Marks Out of 25 25 20 5 daily Accommodations: demonstration, oral testing, scribing, note frame, peer grouping Formative Assessment in the Unit: constructive practical feedback, specific job tasks and assignments Unit Evaluation: 40% practical, 30% tests and assignments Unit 3 Activity Name Overall Expectations Customer Service Service Styles Daily Practical B2 D2 Categorie s K/I/C/A B2, 3, D2 A3, B1,B2,D1 K/I/C/A K, I, C, A Focus proper service etiquette Marks Out of 25 service styles/restaurant type practical skills 25 5 daily Accommodations: .demonstration, oral testing, scribing, note frame, peer grouping Formative Assessment in the Unit: constructive practical feedback, specific job tasks & assignments Unit Evaluation: 40% practical, 30% tests and assignments . Unit 4 Activity Name Tourism module Career Possibilities Marketing Overall Expectations Daily Practical A1, A3,C1, C2 Categories K/I/C/A D3 K/IC B3 K/I/C/A A3, B1,B2,D1 K,I,C,A Focus Five industries in the tourism sector jobs available in the hospitality industry understanding appropriate procedures in event planning practical skills Accommodations: demonstration, oral testing, scribing, note frame, peer grouping Formative Assessment in the Unit: constructive practical feedback, specific job tasks & assignments Unit Evaluation: 40% practical, 30% tests and assignments Course Evaluation: Term work Knowledge Inquiry Communication 20% 20% 20% Application 40% 70% plus 30% final culminating ( 20% practical, 10%written) Marks Out of 37 50 25 5 daily