Grade 11 – TFJ3C Course Outline
Instructor: Chef Jess
Hospitality and tourism is one of the top fields for employment in Canada. Hospitality
and tourism courses prepare students to meet diverse challenges in this multifaceted field.
This course emphasizes the scope of the hospitality and tourism industry. Students will study food origins,food-handling techniques and food preparation,health and safety standards,and the use of specialized tools and equipment. They will also investigate travel and tourism activities in Ontario,develop effective communication and management skills,and identify career opportunities in the hospitality and tourism industry.
Areas of Emphasis
In this course you will engage with a number of specific focuses that reference the Ministry’s required curriculum.
* Food Product Analysis
* Flavors of Canada Textbook Comprehension
* Practical: Merging Acquired Cooking Methods
Students will be assessed on their development throughout the course. Early diagnostic examinations will determine preliminary understandings and skill levels and alternative methods will be employed to best assess a student’s final core understandings and personal developments.
15% Principals of Study Tests
40% Daily Mark
If further assistance is required, please email via
please phone via
843-2500 kitchen extension #333