Page 258 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

A. HOSPITALITY AND TOURISM FUNDAMENTALS
OVERALL EXPECTATIONS
By the end of this course, students will:
A1. 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;
A2. 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;
A3. demonstrate an understanding of tools, equipment, and facilities commonly found in the food and beverage services sector of the tourism industry.
SPECIFIC EXPECTATIONS
By the end of this course, students will:
A1.1 identify and describe the various sectors of the tourism industry (e.g., accommodations, recreation and entertainment, food and beverage services, transportation, travel services);
A1.2 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);
A1.3 identify and describe the various businesses within their community that are associated with the food and beverage services sector (e.g., restau- rants, coffee shops, club facilities, fast-food outlets, catering services);
A1.4 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);
A1.5 identify and describe the most common types of dining-room service (e.g., buffet, à la carte, formal, cafeteria).
A2. Characteristics of Foods
By the end of this course, students will:
A2.1 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);
A2.2 identify and describe commonly used ingre- dients in cooking and baking (e.g., leavening agents, types of flour, types of fats, salt, sugar);
A2.3 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);
A2.4 describe and demonstrate a variety of cook- ing methods used to prepare foods (e.g., moist heat: poaching, boiling; dry heat: roasting, baking; combination: stewing);
A2.5 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.
A3. Tools,Equipment,andFacilities
By the end of this course, students will:
A3.1 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;
A3.2 describe proper procedures for using a variety of tools commonly used in the food and beverage services sector;
A3.3 identify and describe a variety of facilities found in the food and beverage services sector;
A3.4 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.
HOSPITALITY AND TOURISM FUNDAMENTALS
A1. The Food and Beverage Services Sector
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Hospitality and Tourism
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