Page 213 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

E. FOODANDTHEWORKPLACE OVERALL EXPECTATIONS
By the end of this course, students will:
SPECIFIC EXPECTATIONS
By the end of this course, students will:
E1.1 identify occupational opportunities in the food industry (e.g., server, cook, chef, sous-chef, restaurant manager, food stylist, dietitian)
Teacher prompt: “What resources can you con­ sult to find out about food-related jobs/careers?”
E1.2 identify personal knowledge, skills, and atti­ tudes that may make them suited to occupa­ tions in the food industry
Teacher prompts: “How do your skills compare to the skills suggested for various food-related jobs/careers? What are your strengths? Where do you need further training or skills develop­ ment?” “How could skills such as creativity or attention to detail be valuable for careers in the food industry?”
E1.3 describe the training and knowledge required for a variety of occupations in the food industry (e.g., knowledge of WHMIS regulations, Smart Serve training, Food Handler training, knowledge of common allergenic ingredients,
CPR training, First Aid training, knowledge of workers’ rights and responsibilities)
E1.4 describe short-term and long-term strategies they could use to secure and maintain employ­ ment in the food industry
Teacher prompt: “How can a short-term training plan be used to obtain a food-related job/career?”
By the end of this course, students will:
E2.1 describe different types of relationships found in the workplace (e.g., with co-workers, with managers, with clients)
Teacher prompt: “What type of attitude would be helpful for working well with a variety of personalities in the workplace?”
E2.2 identify various skills that are needed to manage interactions within the workplace (e.g., communication skills; conflict-management skills; recognition of appropriate boundaries with colleagues, supervisors, and customers)
Teacher prompt: “How would you interact/ communicate to avoid or resolve conflicts with co-workers? Supervisors?”
E2.3 describe appropriate workplace behaviour and appearance (e.g., punctuality, efficient
time management, appropriate dress, attention
to personal grooming)
E2.4 explain why initiative, persistence, and motivation are important for career advancement in the food industry
FOOD AND THE WORKPLACE
E1. Preparing to Work in the Food Industry: identify food-related occupations for which they are personally suited;
E2. Successful Employment in the Food Industry: demonstrate an understanding of the qualifications and skills required for successful employment in the food industry.
E1. Preparing to Work in the Food Industry
E2. Successful Employment in the Food Industry
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