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Esdf Essay

1148 words - 5 pages

Cardinal Ambrozic

CATHOLIC SECONDARY SCHOOL

HOSPITALITY &

TOURISM TECHNOLOGY

GRADE 10 – TFJ 201

MR. F. GROE

Course Overview

Hospitality and Tourism Technology, Grade 10, Open
Mr. F. Groe
Cardinal Ambrozic Catholic Secondary School
Identifying Information
Course Title: Hospitality and Tourism Technology
Grade: 10
Course Type: Open
Ministry Course Code: TFJ2O
Credit Value: 1 credit
Department: Technological Education

Description/Rationale
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 ...view middle of the document...

Unit 2: The Scope of the Hospitality and Tourism Industry

Description

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

Description

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

Description

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

Description

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....

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