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Grade 9

Course Name: Hospitality and Tourism
Course Type: Technology
Ministry Course Code: TFJ1O Grade Level: 9
Credit Value: One
Ministry Policy Document: The Ontario Curriculum: Grades 9 and 10, Revised
Teacher: Mrs. N. DeBeyer

Course Description
This exploratory course introduces students to concepts and skills related to hospitality and tourism, focusing on the areas of food service operations, food handling and preparation, the origins of foods, event planning and local tourism. Students will develop an awareness of related environmental and societal issues and will begin to explore secondary and post secondary pathways leading to careers in the field.

Overall Expectations
A1. demonstrate an understanding of the fundamental concepts and skills required in the planning
and development of a product or service, including the use of a design process and/or other
problem-solving processes and techniques;
A2. demonstrate the ability to use a variety of appropriate methods to communicate ideas and solutions;
A3. evaluate products or services in relation to specifications, user requirements, and operating conditions.

B1. use problem-solving processes and project-management strategies in the planning and fabrication
of a product or delivery of a service;
B2. fabricate products or deliver services, using a variety of resources.

C1. demonstrate an awareness of the effects of various technologies on the environment;
C2. demonstrate an awareness of how various technologies affect society, as well as how society
influences technological developments.

D1. follow safe practices and procedures when using materials, tools, and equipment;
D2. identify careers in various technological fields, and describe the educational requirements for them.

Topics and Time Allocations
Topic Time
Unit 1-Let’s Stay Safe
Sanitation and Safety Fundamentals 10 hours
Unit 2-Saucepans, Soupspoons and Serving Sizes
Kitchen Tools, Equipment and Measurement Techniques 15 hours
Unit 3-Simple Staples
Making the Most of Kitchen Ingredients 35 hours
Unit 4-Baking Basics
Sweet and Savoury Ideas from the Bakeshop 35 hours
Unit 5-The Eight Sectors of Tourism
Focus Fergus and Wellington County
Careers in the Hospitality and Tourism Industry Locally 15 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 & 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:

tests, quizzes, in class Q and A, work sheets 20%
problem solving, research papers, reports, projects, work plans 20%
Presentations, group work, written work, surveys, presentations 20%
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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