Hospitality and Tourism Technology 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.
CREDIT: 1
TYPE: Open
GRADE: 10
Hospitality and Tourism – Baking, Workplace TFB 3EI
This course builds direct on the course materials learned in the grade 10 Hospitality and Tourism. Students have the opportunity to expand their knowledge and skills related to baking within the hospitality and tourism industry. Students will learn about preparing and presenting baked goods, 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 baking industry.
CREDIT: 1
TYPE: Workplace
GRADE: 11
Hospitality and Tourism – Professional Cooking, College 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.
CREDIT: 1
TYPE: College
GRADE: 11
Hospitality and Tourism – Baking, Workplace TFB 4EI
This course builds direct on the course materials learned in the grade 11 Hospitality and Tourism – Baking. Students have the opportunity to expand their knowledge and skills related to baking within the hospitality and tourism industry. Students will learn about preparing and presenting baked goods: Artisan Breads, Cake Decorating, Pastry and Confectionary work, while practicing plating, decorating and bulk production techniques to explore the next level of this exciting industry. They will continue to grow their knowledge in evaluating facilities, controlling inventory, and marketing and managing events and activities, and investigating 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 baking industry.
CREDIT: 1
TYPE: Workplace
GRADE: 12
PREREQUISITE: TFB3EI – Baking, Workplace
Hospitality and Tourism – Professional Cooking, College TFJ4CI
This course enables students to further develop knowledge and skills related to the various sectors of the tourism industry. Students will demonstrate advanced food preparation and presentation skills; increase health and wellness knowledge; develop tourism administration and management skills; design and implement a variety of events or activities; and investigate principles and procedures that contribute to high-quality customer service. Students will expand their awareness of health and safety issues, environmental and societal issues, and career opportunities in the tourism industry.
CREDIT: 1
TYPE: College
GRADE: 12
PREREQUISITE: TFJ3CI – Hospitality and Tourism – Professional Cooking, College
OYAP – Hospitality and Tourism; Emphasis – Career in Food Industry TFC4ET
This course enables students to further develop knowledge and skills related to the various sectors of the tourism industry. Students will demonstrate advanced food preparation and presentation skills; increase health and wellness knowledge; develop tourism administration and management skills; design and implement a variety of events or activities; and investigate principles and procedures that contribute to high-quality customer service. Students will expand their awareness of health and safety issues, environmental and societal issues, and career opportunities in the tourism industry.
COURSE NOTE: Access to OYAP 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
• Health test(s), criminal reference check, specialized application packages may be required depending on placement requests
Students are responsible for all costs (e.g. transportation)
More information at http://coop.wcdsb.ca/ & Guidance & Co-op offices
CREDIT: 3
TYPE: Apprenticeship
GRADE: 12
PREREQUISITE: TFJ3CI – Hospitality and Tourism – Professional Cooking, College
Course Pathway Chart
