Grade 11 - Hospitality and Tourism TFJ3E (2009)

Technological Education

Hospitality and Tourism Fundamentals

Hospitality and Tourism Skills

Industry Practices, The Environment, And Society

Professional Practice and Career Opportunities

The Food and Beverage Services Sector: describe the types of operations included in the food and beverage services sector of the tourism industry and the range of services these operations provide;

Characteristics of Foods: assess the characteristics of a variety of food products to determine their nutritional content and local availability and the appropriate methods of cooking each food product;

Tools, Equipment, and Facilities: demonstrate an understanding of tools, equipment, and facilities commonly found in the food and beverage services sector of the tourism industry.

Using Tools and Equipment: demonstrate technical proficiency in the use and maintenance of tools and equipment related to the food and beverage services sector of the tourism industry;

Food Handling, Preparation, and Presentation: use appropriate techniques for handling, preparing, and presenting food products;

Planning an Event or Activity: demonstrate an understanding of appropriate procedures to follow in planning an event or activity

Industry Practices and the Environment: demonstrate an understanding of ways in which various practices of the food and beveragecservices sector of the tourism industry affect the environment;

Industry Practices and Society: 2. demonstrate an understanding of ways in which various aspects of the food and beverage services sector of the tourism industry affect society.

Health and Safety: identify and demonstrate compliance with the health and safety legislation, regulations, and practices that govern the food and beverage services sector of the tourism industry

Customer Service: demonstrate an understanding of the importance of customer service in the food and beverage services sector of the tourism industry;

Career Opportunities

identify and describe the various sectors of the tourism industry (e.g., accommodations, recreation and entertainment, food and beverage services, transportation, travel services);

describe how the food and beverage services sector and other sectors of the tourism industry are interdependent (e.g., restaurants and coffee shops in hotels and airports benefit from the strong customer base provided by those facilities, and also enhance the appeal of the facilities for travellers);

identify and describe the various businesses within their community that are associated with the food and beverage services sector (e.g., restaurants, coffee shops, club facilities, fast-food outlets, catering services);

describe typical staff positions in the food and beverage services sector (e.g., front of the house – hostess, server, bartender; back of the house – chef, cook, dishwasher);

identify and describe the most common types of dining-room service (e.g., buffet, à la carte, formal, cafeteria).

assess the basic nutritional values (e.g., in terms of carbohydrates, proteins, fats, vitamins, minerals) of a variety of food products, using appropriate resources (e.g., Eating Well with Canada's Food Guide [2007]; Eating Well with Canada's Food Guide: First Nations, Inuit and Métis);

identify and describe commonly used ingredients in cooking and baking (e.g., leavening agents, types of flour, types of fats, salt, sugar);

identify a variety of ingredients used to add flavour and complexity to foods (e.g., herbs [basil, oregano, rosemary, thyme], spices [black pepper, paprika], salt, sugar, garlic, ginger);

describe and demonstrate a variety of cooking methods used to prepare foods (e.g., moist heat: poaching, boiling; dry heat: roasting, baking; combination: stewing);

identify various food products that come from a particular region or regions of the world and describe them in terms of their variety and availability.

identify and describe appropriate procedures for the safe set-up, use, and maintenance of equipment used in a variety of activities in the food and beverage services sector;

describe proper procedures for using a variety of tools commonly used in the food and beverage services sector;

identify and describe a variety of facilities found in the food and beverage services sector;

describe the measurement systems based on metric, US customary, and British imperial units, and explain how these systems affect the use of tools and equipment commonly used in the food and beverage services sector.

demonstrate proficiency in using a variety of tools and equipment related to the food and beverage services sector (e.g., stoves, cash registers, floor mixer, telephone);

use standard measuring tools to accurately determine, in metric, US customary, or British imperial units as appropriate, the weight and/ or volume of ingredients for meal preparation and, in degrees Celsius or Fahrenheit, the cooking temperature required;

maintain tools and equipment related to the food and beverage services sector (e.g., sharpen a knife, clean a food processor, clean a ventilation system) safely and correctly.

apply Health Protection and Promotion Act (HPPA) standards in handling, storing, and preparing food products (e.g., cook and/or store food at the proper temperature; apply the "first in, first out" [FIFO] method in selecting ingredients);

prepare simple recipes (e.g., breads, cookies, vegetable dishes, stocks, soups, poultry) using readily available ingredients;

prepare and present creative, attractive, and functional plate garnishes (e.g., sprig of rosemary, tomato rose, strawberry arrangement) appropriate for the food being served;

convert recipes correctly in order to increase or decrease their yield (i.e., the number of persons who can be served);

set a table in an appropriate manner to suit the circumstances (e.g., paying attention to the choice and arrangement of utensils and glassware, the design of the centrepiece, the way napkins are folded, and the number of place settings required);

apply a variety of food and beverage services skills (e.g., order taking, order of service, table busing) as required, in accordance with industry standards.

research and report on a local and/or provincial tourism event or activity (e.g., music festival, sporting event, product show, cultural event) and identify the components that made the event or activity successful;

design an event or activity and complete the appropriate preparations for the event or activity (e.g., mise en place, trip itinerary, production schedule);

identify the equipment required for an event or activity (e.g., chafing dishes for buffet service, insulated carrier for offsite catering, tables and tent for outside reception) and identify the cost of purchasing or renting the equipment;

apply principles of advertising in promoting a school event or community activity (e.g., create a marketing campaign for a local tourism event);

use computer software to prepare and present a variety of documents related to an event or activity (e.g., menu, brochure, advertisement).

describe environmentally friendly disposal procedures for waste food products and food packaging (e.g., composting, recycling);

create a plan to implement an environmentally friendly disposal procedure for waste food products and/or food packaging (e.g., a plan to set up a composting or recycling program in the school cafeteria, a plan to encourage the use of biodegradable containers for take-out food);

explain how the food and beverage services sector can support the achievement of environmentally responsible goals (e.g., goals of ecotourism, conservation goals, preservation goals);

assess the ecological footprint of an event or activity

describe the social and economic impact of new products and technologies used in the food and beverage services sector (e.g., marketing of organic and genetically modified foods has raised consumer awareness of health and environmental issues; use of combination ovens has reduced labour costs and product wastage; advances in wireless technology have increased the popularity of Internet cafés);

explain how the food and beverage services sector can affect the economy of a community (e.g., businesses in the sector create jobs and attract visitors; tourist spending supports the community) and how these effects can vary with changes in economic conditions (e.g., exchange rate fluctuations can encourage or discourage tourist travel and thus affect the number of visitors to the community; an economic downturn can result in reduced spending on hospitality and tourism-related activities, which can lead to a loss of jobs in the community);

describe ways in which the food and beverage services sector can address various societal needs (e.g., by providing wheelchair accessibility, offering menus in Braille, including allergy alerts in menus, offering menu items that meet dietary or health concerns).

identify the laws, regulations, and regulatory/ oversight organizations that govern health, safety, and sanitary standards and practices in the food and beverage services sector (e.g., Health Protection and Promotion Act [HPPA], Occupational Health and Safety Act [OHSA],Workplace Hazardous Materials Information System [WHMIS] regulations, local health departments);

identify facilities and equipment in the food and beverage services sector that are required under health and safety legislation and regulations (e.g., eye wash stations, anti-fatigue mats, hand wash stations, smoke and carbon monoxide detectors, fire-suppression devices, ventilation);

demonstrate appropriate and timely use of safety and sanitary practices (e.g., washing hands, wearing hair nets, labelling containers, storing perishable items appropriately, monitoring temperature control) when handling, preparing, and presenting food and beverages;

identify health and safety issues that must be considered in workplaces in the food and beverage services sector (e.g., issues concerning trip and fall, exposure to chemicals, the effects of fatigue, and workplace ergonomics);

demonstrate an understanding of emergency preparedness (e.g., develop an emergency exit plan, ensure all safety equipment is clearly identified and easily accessible) and procedures to be followed (e.g., regarding the use of fire-suppression equipment) in the event of an accident or emergency situation;

use protective clothing and equipment as required to ensure their own and others' safety in the work environment.

identify situations involving customer contact in the food and beverage services sector where positive customer service experiences will enhance a business's reputation (e.g., greeting customers on arrival, serving food and drink to customers, providing room service);

identify and describe the fundamental principles of customer service (e.g., reliability, accountability, caring, responsiveness);

identify common customer service concerns and describe situations that provide opportunities to meet or exceed the needs or expectations of customers (e.g., providing professional and friendly table service, responding on the phone or in person to customer questions and/or complaints, accommodating customers with special needs, demonstrating knowledge of and respect for cultural and religious differences, providing advice to guide customer choices);

describe common ethical standards in customer service in the food and beverage services sector (e.g., standards relating to privacy, confidentiality, and business ethics);

explain the importance of uniforms in providing customer service in the food and beverage services sector (e.g., uniforms help to ensure staff safety and hygiene, enable customers to identify employees, promote the company's image, give staff a professional appearance);

explain the importance of teamwork in providing high-quality customer service in the food and beverage services sector.

identify a range of careers in the food and beverage services sector of the tourism industry and the education and training that would best prepare them for these careers.

identify the sectors of the tourism industry that are prominent in their local community and/or region and those that are prominent in the province as a whole;

identify the factors that may affect incomes in the tourism industry in general and the food and beverage services sector specifically (e.g., level of education and/or certification, geographical location, the state of the economy);

identify a variety of careers available in the tourism industry in general and the food and beverage services sector specifically (e.g., restaurant owner, concierge, travel guide, travel agent, expedition leader, event organizer);

identify a specific career or careers of interest in the food and beverage services sector (e.g., restaurant owner or manager, host, chef, caterer) and describe the secondary school pathways (i.e., selection of courses, programs, and experiential learning opportunities) that would provide the best preparation for these careers;

identify industry-recognized training and/or certifications (e.g., cardiopulmonary resuscitation [CPR], Standard First Aid, Service Excellence, Safe Food Handling) that it would be beneficial to have if they are pursuing a career in the food and beverage services sector;

identify groups and programs that are available to support students who are interested in pursuing non-traditional career choices in the food and beverage services sector (e.g., mentoring programs, virtual networking/support groups, specialized postsecondary programs, relevant trade/industry associations);

demonstrate an understanding of and apply the Essential Skills that are important for success in the food and beverage services sector, as identified in the Ontario Skills Passport (e.g., measurement and calculation, oral communication, document use);

demonstrate an understanding of and apply the work habits that are important for success in the food and beverage services sector, as identified in the Ontario Skills Passport (e.g., teamwork, reliability, initiative);

maintain an up-to-date portfolio that includes pieces of work and other materials that provide evidence of their skills and achievements related to hospitality and tourism (e.g., Passport to Safety certificate, Ontario Skills Passport Work Plan, photographs of a project, recipe list, reports, assignments), and explain why having a current portfolio is important for career development and advancement.