Page 252 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

B. HOSPITALITY AND TOURISM SKILLS OVERALL EXPECTATIONS
By the end of this course, students will:
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.
SPECIFIC EXPECTATIONS
B1. FoodPreparationandPresentation
By the end of this course, students will:
B1.1 demonstrate the use of various cooking tech- niques (e.g., sauté, deep fry, roast, poach, steam, braise) to produce a variety of foods (e.g., meats, vegetables, rice and pasta dishes, desserts, bakery products);
B1.2 prepare food using appropriate culinary techniques (e.g., shucking, kneading, clarifying, deglazing) to enhance edibility, colour, texture, taste, and contrast;
B1.3 use a variety of flavours to enhance the taste of foods (e.g., herbs, spices, vinegars, oils), and functional garnishes to enhance their presentation;
B1.4 present food products in different types of service (e.g., plate, platter, buffet, cafeteria, take- out) to suit the occasion;
B1.5 prepare foods that accommodate a variety of specific customer needs (e.g., dietary, religious, cultural, allergy related);
B1.6 prepare a creative, attractive place-setting appropriate to the occasion or context (e.g., with a bouquet of flowers and with napkins folded in a unique way);
B1.7 set a table in an appropriate and professional manner (e.g., paying attention to the choice of utensils and glassware, the design of the centre- piece, the colour and presentation of napkins) for a variety of circumstances.
By the end of this course, students will:
B2.1 demonstrate an understanding of the infor- mation and communications technology used in the various sectors of the tourism industry (e.g., point-of-sale [POS] systems, e-tickets, online reservation systems);
B2.2 demonstrate the ability to make individual contributions to overall team performance
(e.g., in a brigade system; as a“front of the house” [serving staff] member,“back of the house”[kitchen staff] member; in sales and/or marketing);
B2.3 use appropriate mathematical skills to accurately calculate food cost percentage based on the actual cost of food and the selling price per serving;
B2.4 demonstrate correct procedures for storing, rotating, and maintaining inventory (e.g., use of the“first in, first out”[FIFO] method; implementa- tion and maintenance of Hazard Analysis and Critical Control Point [HACCP] systems).
By the end of this course, students will:
B3.1 identify a customer target group (e.g., stu- dents, family members, senior citizens) for an event or activity and determine the needs and wants of this target group (e.g., with regard to timing, budget, menu, facilities, location);
HOSPITALITY AND TOURISM SKILLS
B2. AdministrationandManagement Practices
B3. MarketingandPromotingan Event or Activity
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Hospitality and Tourism
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