Submitted By chandu0117
CATHOLIC SECONDARY SCHOOL
GRADE 10 – TFJ 201
MR. F. GROE
Hospitality and Tourism Technology, Grade 10, Open
Mr. F. Groe
Cardinal Ambrozic Catholic Secondary School
Course Title: Hospitality and Tourism Technology
Course Type: Open
Ministry Course Code: TFJ2O
Credit Value: 1 credit
Department: Technological Education
This course emphasizes the scope of the hospitality and tourism industry. Students study food origins, food handling techniques, food preparation, health and safety standards, and the use of specialized tools and equipment. They also investigate travel and tourism activities in Ontario, develop effective communication and management skills, and identify career opportunities in the hospitality and tourism industry.
Unit Titles (Time + Sequence)
Unit 1 | Safety and Sanitation | 10 hours | Unit 2 | The Scope of the Hospitality and Tourism Industry | 10 hours | Unit 3 | Food Preparation and Handling | 30 hours | Unit 4 | Food Origins and Tourism | 30 hours | Unit 5 | Communication and Management Skills | 30 hours |
Unit 1: Safety and Sanitation
This unit introduces students to basic principles of personal, workplace, and food safety in hospitality and food service. Students examine their role in safety and sanitation in the hospitality and food service industry, beginning with their responsibilities as members of the school community. Through the study and application of safety and sanitation principles, students demonstrate respect for the welfare and dignity of others. They examine the impact of their attitudes and choices and demonstrate understanding of environmental and social issues related to food service and hospitality. Critical evaluation and problem-solving skills help students make decisions in light of Gospel values with an informed moral conscience.
Unit 2: The Scope of the Hospitality and Tourism Industry
This unit introduces students to the Hospitality and Tourism industry. Students investigate facts and myths and become aware of the range of career opportunities in each sector. Students begin to view the role of hospitality and tourism in their community, province, country, and beyond. They learn how to plan for participation in the working world of hospitality and tourism. This world is increasingly characterized by innovation, project-based teamwork, entrepreneurship, change, and the challenge of life-long learning. Students learn the intrinsic value of work while developing skills that will help them to realize their potential for dignity, self-respect, and success. Critical evaluation and problem solving help students make decisions in light of Gospel values and with an informed moral conscience.
Unit 3: Food Preparation and Handling
In this unit, students develop the basic skills used in a professional kitchen. Students are introduced to food-handling techniques, food preparation, and the use of specialized tools and equipment. Students identify, describe, and demonstrate knowledge of the equipment, tools, and procedures used to measure and handle food products. In a food lab, students use tools and equipment for food preparation, handling, storage, and serving while demonstrating different cooking methods. The importance of communication, time-management, and teamwork skills are stressed throughout all activities. Students apply industry standards related to personal and workplace hygiene.
Unit 4: Food Origins and Tourism
This unit gives students the opportunity to investigate travel, tourism, and food origins at the local, national, and international level. Students research food products, tools, equipment, preparation techniques, religious and social customs, environmental issues, and significant tourist attractions indigenous to a selected area. Students apply the skills related to safety, sanitation, tools, equipment, cooking, and management in organized food labs. Students access the community, library, professional individuals, and the Internet for information. Students illustrate their learning through discussions, information interviews, demonstration, displays, and special events. Gospel values are reflected through co-operative work strategies.
Unit 5: Communication and Management Skills
This unit gives students the opportunity to develop effective communication and management skills necessary in the hospitality and tourism industry. Students are made aware of the importance of these skills in an industry that is people and service oriented. Students also view communication and management skills as a reflection of their moral and ethical philosophy. Students illustrate learning through discussions, information interviews, demonstration, computer usage, displays, and special events. Student’s research, plan, organize, publicize, and manage an event/attraction focusing on either hospitality or tourism.
TFJ 20 – Final Course Evaluation
Formal Written ExamCulminating ActivityPractical Exam – In KitchenFinal Evaluation | 10%10%10% | 30% | Knowledge/Understanding- Unit/Activity tests- Quizzes- Unit exercisesThinking- Assignments/worksheets- Unit projects- Independent research - Unit exercisesCommunication- Unit Exercises- Presentations- Lab JournalsApplication * Lab workTerm Evaluation | 15%15%10%30% | 70% | TOTAL | | 100% |
Course Textbook: Essentials of Professional Cooking
Detailed Weekly Agenda…(Note: Schedule may change at teachers discretion)
Week #1: * Icebreakers and Course Introductions * Student Expectations/Classroom Rules * Safety (Chapter 2 -Page 26) 1. The Safe Workplace 2. Preventing Cuts, Burns, Fires, Injuries from Machines and Falls * Sanitation (Chapter 2 – Page 14) 1. Personal Hygiene (Review Question #4 – Page 29) 2. Food Storage – F.I.F.O. 3. Food Danger Zone (Review Question #5 – Page 29) 4. Food Handling & Preparation – Cross – Contamination 5. Cleaning & Properly Sanitizing Equipment (Review Question #6-Page 29) * Safety and Sanitation Assignment
Week #2: * Tools & Equipment 1. Tools & Equipment Handout 2. Tools & Equipment Demo – In Lab * Passport to Safety Online Test * Safety & Sanitation Quiz
Week #3: * Food Measurements in the Kitchen 1. Proper Measuring Techniques 2. Measuring Tools & Equipment * Tools & Equipment Quiz * Tools & Equipment Demo Quiz
Week #4: * Basic Cooking Principles – Moist and Dry Heat 1. Basic Cooking Principles PPT 2. Lab Work: Demo 2 basic cooking techniques: Baking (Chocolate Chip Cookies) and Boil/Simmer (Chicken Noodle Soup) * Measurements and Measuring Tools Quiz
Week #5: * The Recipe: 1. Standardized Recipes 2. Cooking with Judgement * Basic Cooking Principles Quiz
Week #6: * Knives (Chapter 7 – Page 110) 1. Parts of a Knife 2. The Steel: Keeping Knives Sharp 3. Handling a knife 4. Safety with Knives 5. Different Knives used in kitchens 6. Basic Cuts and Shapes – Onions, Celery & Carrots * Recipes Quiz
Week #7: * Mise En Place (mees- on – plahss) / Stocks & Sauce Basics 1. Mise En Place (Chapter 7 – Page 108) 2. Stocks PPT 3. Demo: Chicken Stock 4. Different Stocks 5. Sauce Basics – Understanding Sauces – The Functions of a Sauce * Knives Quiz
Week #8: * The Food Service Industry (Chapter 1) 1. The Classical Kitchen Brigade 2. Standards of Professionalism – What it takes to work in this Industry? 3. Movie: Ratatouille * Mise En Place/Stocks and Sauces Quiz
Week #9: * The Tourism Industry 1. Intro to the Eight (8) Sectors of Tourism 2. Tourism Bingo * Canadian Travel & Tourism Brochure Assignment
Week #10: * Food & Nutrition – Canada’s Food Guide 1. The Importance of a Healthy an Balanced Diet 2. Healthier Eating PPT * Tourism Quiz * Counting Food Guide Servings in a Meal Assignment
Weeks # 11 – 17: * Culminating Activity-Hospitality Game Board (Groups of 4) * Exam Review – Kitchen Jeopardy * Practical Exam – Dates TBA * Final Written Exam – Date TBA…...