Page 260 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

C. INDUSTRY PRACTICES,
THE ENVIRONMENT, AND SOCIETY
OVERALL EXPECTATIONS
By the end of this course, students will:
SPECIFIC EXPECTATIONS
By the end of this course, students will:
C1.1 describe environmentally friendly disposal procedures for waste food products and food packaging (e.g., composting, recycling);
C1.2 create a plan to implement an environmen- tally 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);
C1.3 explain how the food and beverage services sector can support the achievement of environ- mentally responsible goals (e.g., goals of eco- tourism, conservation goals, preservation goals);
C1.4 assess the ecological footprint of an event or activity.
C2. IndustryPracticesandSociety
By the end of this course, students will:
C2.1 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);
C2.2 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 fluctua- tions can encourage or discourage tourist travel and thus affect the number of visitors to the community; an economic downturn can result in reduced spend- ing on hospitality and tourism-related activities, which can lead to a loss of jobs in the community);
C2.3 describe ways in which the food and bever- age 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).
C1. demonstrate an understanding of ways in which various practices of the food and beverage services sector of the tourism industry affect the environment;
C2. demonstrate an understanding of ways in which various aspects of the food and beverage services sector of the tourism industry affect society.
C1. IndustryPracticesandthe Environment
INDUSTRY PRACTICES, THE ENVIRONMENT, AND SOCIETY
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Hospitality and Tourism
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