Hospitality and Tourism

The Hospitality and Tourism course enables students to further develop knowledge and skills related to the food and beverage service sector of the hospitality and tourism industry. Students will demonstrate proficiency in using food preparation and presentation tools and equipment; plan nutritious menus, create recipes, and prepare and present finished food products; develop customer service skills; and explore event and activity planning. Students will work with the chef expanding their awareness of health and safety practises, environmental and social issues, and career opportunities in the food and beverage services sector.

Teachers: Mr. T. Biro, Mr. E Lutz & Mr. Q. Grasso
Rooms: A110

 

Course Descriptors for Hospitality and Tourism

Grade 10 – TFJ 2OI

This course provides students with opportunities to explore different areas of hospitality and tourism, as reflected in the various sectors of the tourism industry, with an emphasis on food service. Students will study culinary techniques of food handling and preparation, health and safety standards, the use of tools and equipment, the origins of foods, and event planning, and will learn about tourism attractions across Ontario. Students will develop an awareness of related environmental and societal issues, and will explore secondary and post-secondary pathways leading to careers in the tourism industry.

Grade 11 – TFJ 3EI

This 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.

Grade 12 – TFJ 4EI

This course enables students to further develop knowledge and skills related to the food and beverage services sector of the tourism industry. Students will demonstrate proficiency in using food preparation and presentation tools and equipment; plan nutritious menus, create recipes, and prepare and present finished food products; develop customer service skills; and explore event and activity planning. Students will expand their awareness of health and safety practices, environmental and societal issues, and career opportunities in the food and beverage services sector.