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Grade 11

Bob with a Pear, Pesto, Caramelized Onion and Goat Cheese Pizza

Course Name: Hospitality and Tourism Grade Level: 11 workplace
Ministry Course Code: TFJ3E
Course Type: Technology
Credit Value: One
Ministry Policy Document: The Ontario Curriculum: Grades 11 and 12, Revised
Teacher: Mrs. N. DeBeyer

Course DescriptionThis course enables students to acquire knowledge and skills related to the food and beverage services sector of the tourism industry. Students will learn how to prepare, present, and serve food using a variety of tools and equipment, and will develop an understanding of the fundamentals of providing high-quality service to ensure customer satisfaction and the components of running a successful event or activity. Students will develop an 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. describe the types of operations included in the food and beverage services sector of the tourism industry and the range of services these operations provide;
A2. assess the characteristics of a variety of food products to determine their nutritional content and local availability and the appropriate methods 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
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. use appropriate techniques for handling, preparing, and presenting food products;
B3. demonstrate an understanding of appropriate procedures to follow in planning an event or activity
C. INDUSTRY PRACTICES, THE ENVIRONMENT, AND SOCIETY
C1. demonstrate an understanding of ways in which various practices of the food and beverage services sector of the tourism industry affect the environment;
C2. demonstrate an understanding of ways in which various aspects of the food and beverage services sector of the tourism industry affect society.
D. PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES
D1. identify and demonstrate compliance with the health and safety legislation, regulations, and
practices that govern the food and beverage services sector 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.

Topics and Time Allocations
Topic Time
Unit 1-Safety-Important Issues for Problem Prevention
Workplace Safety and Sanitation, Food Safety
20 hours
Unit 2-Ready Set Go!
The Eight Sectors of Tourism, Career Opportunities
15 hours
Unit 3-The Cook’s Calculator
Kitchen Measurements, Cost Control/Hospitality Management
10 hours
Unit 4-Food Foundations
The Fundamentals of Food-Creative Cooking/The Fundamentals of Food-Bountiful Baking
45 hours
Unit 5-Customers Coming to Call
Marketing to the Masses/Cool Customer Service
20 hours

Teaching/Learning StrategiesThe 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.

Assessment
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:

Knowledge/Understanding
tests, quizzes, in class Q and A, work sheets 20%
Thinking/Inquiry
problem solving, research papers, reports, projects, work plans 20%
Communication
Presentations, group work, written work, surveys, presentations 20%
Application
Projects, lab work, presentations 40%

The final mark will be weighted as follows:

70% term work
30% Final summative evaluation

Additional Information:
See school policy document, classroom procedures and safety documents.

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