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HOSPITALITY AND TOURISM: CULINARY ARTS

TFR3C
COURSE OUTLINE

Teacher: Mr. Alex Mathieu Contact: TH&VS: 705-360-1411 ext. 216
E-mail: alex.mathieu@dsb1.edu.on.ca
Communication between students, teachers and parents is extremely valuable to student success. If at
any time you need to get in touch with me, please do not hesitate to contact me by either phone or
email.

Course Overview:

This course enables students to develop/expand knowledge and skills related to hospitality and
tourism. Students will learn about preparing and presenting food, evaluating facilities, controlling
inventory, and marketing. Students will also learn to manage events and activities, investigate
customer service principles and the cultural and economic forces that drive tourism. Students will
develop an awareness of health and safety standards, environmental and societal issues, and
career opportunities in the tourism industry.
Strands By the end of this course, students will:
Hospitality and Tourism
Fundamentals
A1. demonstrate an understanding of hospitality and tourism as represented by the
various sectors of the tourism industry;
A2. demonstrate an understanding of health and wellness issues and concerns as
they relate to the tourism industry;
A3. demonstrate an understanding of fundamental culinary knowledge;
A4. demonstrate an understanding of tools, equipment, and facilities used in the
various sectors of the tourism industry.
Hospitality and Tourism
Skills
B1. prepare and present food products in a variety of ways, following accepted
industry procedures;
B2. demonstrate the ability to follow the best practices of administration and
management as they relate to the tourism industry;
B3. design effective marketing initiatives to promote an event or activity;
B4. apply appropriate management principles and practices to plan and execute an
event or activity.

Industry Practices, the
Environment, and society
C1. demonstrate an understanding of factors that affect the relationship between the
tourism industry and the environment;
C2. demonstrate an understanding of factors that affect the relationship between the
tourism industry and society.

Professional Practice and
Career Opportunities
D1. demonstrate an understanding of and compliance with health and safety
standards in the various sectors of the tourism industry;
D2. demonstrate an understanding of the importance of customer service;
D3. identify career opportunities in the tourism industry and the individual
personality traits and skills important for success in these careers.


More emphasis will be placed on some expectations than others. They will not necessarily be
taught in this order. The teacher will keep students informed of the order during the semester.
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Evaluation:
Student Success can be guaranteed if the student:
Attends every class and arrives on time
Gets caught up quickly when absent
Comes to class prepared to work and participate (Binders, pencils/pens, etc.)
Maintains a positive attitude and co-operates with class rules
Stays focused on daily tasks and uses time effectively to get work done in class
Gets extra help when needed
Completes all homework/assignments and submits work on time
Gives their best effort every day.
The following is an outline of course units and evaluation. It is subject to change. Students will
be clearly informed about specific dates for all evaluation. These dates will be posted in the
classroom and on the class website. It is the sole responsibility of the student to complete
assignments on time.

Late Penalties:
TH&VS late penalty policy is ten percent (10%) per day up to a maximum of five days. After
five days the assignment will receive a zero (0%). However, if the assignment is being completed
in sections, the late penalties only apply to that section.


Unit Content Length
(Days)
Assessment/
Evaluation
Introduction Overview of Hospitality & Tourism
Careers/Kitchen Brigade
Essential Skills/Work Habits
Environmental/Societal Habits
10 Video Worksheets
Research
Assignment
Test and/or Quiz
Safety/Sanitation Preventing Food-borne illness
Safety regulations
Emergency procedures
5 Test/Quiz
Labs
Culinary Practices Menus/Cuisine
Customer service
Food preparation
-Appetizers & Beverages
-Soups and Salad
-Entrees
-Side Dishes
-Desserts
65 Labs
Theory Worksheets
Food Event & Marketing Project
Research Assignment (2-3)
Quizzes/Tests
Culminating Activity To be determined 8 PERFORMANCE TASK
Clean-Up Review of Course Work
Kitchen Clean Up
2
$
Final Marks will be determined as follows:
Type Description % of Mark Total
Evaluations Throughout
the Course
1. Knowledge/Understanding
2. Thinking
3. Communication
4. Application
20
10
10
30

70%
Final Evaluations Culminating Activity (Performance Task) 30 30%

Students will be responsible for demonstrating good learning skills in five categories: Works
independently, Collaboration, Organization, Responsibility, Self-Regulation and Initiative. These
skills will be evaluated using a four-point scale of: E Excellent, G Good, S Satisfactory,
and N Needs Improvement. The separate evaluation and reporting of the learning skills in these
five areas reflects their critical role in student success.

Students are required to keep all evaluations/work until the end of the semester in case work
needs to be reviewed by the teacher.

Provincial Guide for Grading:

Percentage Grade Range Achievement Level Description of the level of achievement
80-100% Level 4 A very high to outstanding level of achievement;
above the provincial standard
70-79% Level 3 A high level of achievement; approaching the
provincial standard
60-69% Level 2 A moderate level of achievement; approaching the
provincial standard
50-59% Level 1 A passable level of achievement; below the
provincial standard
Below 50% Level R Insufficient achievement of curriculum expectations;
a credit will not be granted at semester end

Signatures: Parents/guardians are asked to read the above information and indicate that they have
done so. If clarification is needed please feel free to contact me. Students are to show this form to
the teacher after it has been signed (within two days of receiving it). The course outline should be
kept at the front of the students binder.

Parent/Guardian Name (Please Print) ________________________________________________

Parent/Guardian Signature ________________________________________________





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