Teacher: Mr. Alex Mathieu Contact: TH&VS: 705-360-1411 ext. 229 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 the field of hospitality and tourism, in terms of services and products offered in the various sectors of the tourism industry; A2. Demonstrate an understanding of tools and equipment commonly used in the various sectors of the tourism industry; A3. Identify and describe common ingredients used in food preparation; Hospitality and Tourism Skills B1. use tools and equipment in accordance with industry standards; B2. demonstrate the use of safe and correct culinary techniques in the preparation, cooking, and presentation of food, and demonstrate professional servings methods; B3. demonstrate effective use of forms of information and communications technology commonly used in the various sectors of the tourism industry; B4. demonstrate an understanding of the elements of planning an event or activity. Industry Practices, the Environment, and society C1. demonstrate an understanding of ways in which various aspects of the tourism industry affect the environment, and ways in which harmful effects can be reduced; C2. demonstrate an understanding of ways in which various aspects of the tourism industry affect society. Professional Practice and Career Opportunities D1. identify and demonstrate compliance with health and safety standards in the various sectors of the tourism industry; D2. demonstrate an understanding of the principles of customer service and professionalism; D3. identify career opportunities un the various sectors of the tourism industry and the education and training that would best prepare them for employment in various occupations in the industry.
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.
2 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. Unit Content Length Assessment/Evaluation Overview of Hospitality and Tourism Industry Intro to Tourism, Trends, Tourism markets, Impact on Society, 5 Sectors, Hospitality rating systems
10 Tourism booklet Worksheets Tourism Article Test and/or quiz TBA Work Safety & Food Safety Health & Safety regulations, emergency procedures, food safety & sanitation, introduction to food labs 5 Safety tests Food Labs TBA Ontarios Tourism Regions Geographic Regions in On, Provincial tourist activities and attractions, Tourism tools/equipment, Regional cuisine 25 Tourism marketing Trip Planning Food Labs Test/Quiz Food Preparation & Handling Standardization, Using tools and equipment, Ingredients and measuring, Culinary techniques, Serving methods, Plating and garnishing, Nutrition planning 25 Theory worksheets Video Worksheets Food Labs Menu Assignment Recipe Portfolio Tests/Quizzes Customer Service & Professionalism Definition of Hospitality, Industry standards, Table service etiquette 5 Quiz Meal planning labs Event Planning Tourist event planning 5 Event plan project Careers in Hospitality and Tourism Career Pathways, Essential Skills/Work Habits, Industry Certifications 5 Ontario skills passport research careers quiz Culminating Activity Provides opportunity to apply several skills learned throughout the semester 8 To be decided Exam Review & Clean Up Review of course work kitchen clean up 2 Written Exam
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. 3 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 15 10 10 40
75% Final Evaluations Culminating Activity (Performance Task)
25
25%
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) ________________________________________________