Hospitality and Tourism

Hospitality and Tourism 2018-05-30T16:04:52+00:00
course pathway chart

Hospitality and Tourism TFJ2OI

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 postsecondary pathways leading to careers in the tourism industry. This course is excellent preparation for a first entry job into the food industry such as cafes, fast food restaurants and grocery stores. Students are strongly advised to successfully complete this course before applying to the Grade 11 Hospitality: Cooking course.
CREDIT: 1
TYPE: Open
GRADE: 10

Hospitality and Tourism TFJ3CI

This course enables students to develop or expand knowledge and skills related to hospitality and tourism, as reflected in the various sectors of the tourism industry. Students will learn about preparing and presenting food, evaluating facilities, controlling inventory, and marketing and managing events and activities, and will investigate customer service principles and the cultural and economic forces that drive tourism trends. Students will develop an awareness of health and safety standards, environmental and societal issues, and career opportunities in the tourism industry.
COURSE NOTE: Recommended: Hospitality and Tourism Technology, Grade 10 (TFJ2O)
CREDIT: 1
TYPE: College
GRADE: 11

ESL Only – Food and Culture HFC3EX

This course focuses on the flavours, aromas, cooking techniques, foods, and cultural traditions of world cuisines. Students will demonstrate the ability to cook with ingredients and equipment from a range of cultures, describe food-related etiquette in a variety of countries and cultures, and explore ways in which Canadian food choices and traditions have been influenced by other cultures. Students will have opportunities to develop practical skills and apply research skills as they investigate foods and food practices from around the world.
COURSE NOTE: This course has been adapted to meet the needs of the ESL learner.
CREDIT: 1
TYPE: Workplace
GRADE: 11

Hospitality and Tourism – Emphasis: Baking TFB3EI

This course focuses on advanced baking and presentation skills; event and activity planning; equipment and facilities used in the hospitality and tourism industry. Students will study the nutritional value of foods, plan menus and recipes, develop management techniques, design and implement an event, learn effective communication skills. Students that are interested in baking for a career can continue with co-op placement. In this course, students will learn specialty breads, preparing puff pastry, and specialty desserts. The additional instruction time allows for the practice and refinement of baking skills for entry into apprenticeship programs.
CREDIT: 1
TYPE: Workplace
GRADE: 11

Hospitality and Tourism; Emphasis – Professional Cooking Techniques TFJ3EI

This course will emphasize food preparation/management and marketable employment skills. This course also covers hospitality and tourism activities, equipment and facilities. Students will learn how to prepare, present, and serve food; plan, manage, and promote activities; and use the necessary equipment. Throughout the course, they will learn the fundamentals of providing high-quality service and customer satisfaction. Students will also study the occupational health and safety standards and laws regulating the hospitality and tourism industry, explore the industry’s social and environmental impacts, and identify possible career paths. Students interested in Hospitality & Tourism as a career path should also apply for Cooperative Education.
COURSE NOTE: Recommended: Hospitality and Tourism Technology, Grade 10 (TFJ2O)
CREDIT: 1
TYPE: Workplace
GRADE: 11

OYAP (Concentrated): Baker TFB4ET

This three period course focuses on advanced baking and presentation skills; event and activity planning; equipment and facilities used in the hospitality and tourism industry. Students will study the nutritional value of foods, plan menus and recipes, develop management techniques, design and implement an event, learn effective communication skills. Students will learn specialty breads, preparing puff pastry, and specialty desserts.
COURSE NOTE: Only students accepted into the Ontario Youth Apprenticeship Program (OYAP) will be admitted into this course. Students apply for Concentrated OYAP by filling out a Co-op application form.
CREDIT: 3
TYPE: Workplace
GRADE: 12
PREREQUISITE: TFJ3EI – Hospitality and Tourism or Emphasis – Professional Cooking Techniques or TFJ3CI – Hospitality and Tourism
COREQUISITES: If you take this course, you must also take TFB4EC – OYAP (Concentrated): Baker – Co-op Component

Hospitality and Tourism TFJ4EI

This course will emphasize advanced food preparation/presentation skills and marketable employment skills. This course also covers event and activity planning, equipment and facilities used in the hospitality and tourism industry, and tourist attractions. Students will study the nutritional value of foods, plan menus and recipes, develop management techniques, design and implement an event, and learn effective communication skills. They will also explore careers, the impact of the hospitality and tourism industry on society and the environment, and health and safety standards in the workplace.
CREDIT: 1
TYPE: Workplace
GRADE: 12
PREREQUISITE: TFJ3EI – Hospitality and Tourism or Emphasis – Professional Cooking Techniques or TFJ3CI – Hospitality and Tourism

CAPP Dual Credit (College Apprenticeship Preparation & Co-op) CAPP

CAPP Dual Credit (College Apprenticeship Preparation & Co-op)
CAPP Dual Credit programs are for students focused on these careers:
• Automotive Service Technician
• Cook
• Carpentry
• Truck & Coach Technician.
• Welding
These programs operate in partnership with Conestoga College. Students are registered as an OYAP Participant at the start of the program and work towards completing pre-apprenticeship training for their chosen trade. Students will complete hours through Co-op that may apply towards their apprenticeship. Students will earn (2) secondary credits for successful completion of the college courses and (2) Co-op credits. A Grade 11 and/or 12 related Tech course is required as a prerequisite. Previous related work experience is desirable.
Students will also be interviewed for suitability towards admission into one of the following Level One apprenticeship programs:
• Automotive Service Technician
• Machinist/Tool and Die
• Brick and Stone
Interested students for these specialized level one programs will require previous work experience (either through coop or otherwise). In addition, students must have an employer willing to sponsor their apprenticeship.
These Dual Credit programs will run semester 2 for Grade 12 students who have successfully earned 26 credits towards graduation. All compulsory credits must be completed prior to the start of semester 2.
COURSE NOTES:
• Level one apprenticeship dual credit programs have limited space availability.
Admission to the program is based on a successful college interview.
• Access to Co-op is based on student readiness and program availability.
• Complete the Application Form, Parent Permission & Teacher Reference
Forms.
• Students will be contacted by a Co-op teacher for an interview.
• Students are responsible for placement expenses (e.g., transportation).
More information and forms available at http://coop.wcdsb.ca/ or Guidance
& Co-op offices.
COURSE NOTE: Access to Co-op is based on student readiness and program availability.
• Admission to the Level one apprenticeship program is based on a successful college interview.
• Complete the Application Form, Parent Permission & Teacher Reference Forms.
• Students will be contacted by a Co-op teacher for an interview.
• Students are responsible for placement expenses (e.g., transportation).
More information and forms available at http://coop.wcdsb.ca/ or Guidance & Co-op offices.
CREDIT: 4
TYPE: Apprenticeship
GRADE: 12