Page 262 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

D2.5 explain the importance of uniforms in pro- viding customer service in the food and bever- age services sector (e.g., uniforms help to ensure staff safety and hygiene, enable customers to iden- tify employees, promote the company’s image, give staff a professional appearance);
D2.6 explain the importance of teamwork in providing high-quality customer service in the food and beverage services sector.
D3. Career Opportunities
By the end of this course, students will:
D3.1 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;
D3.2 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);
D3.3 identify a variety of careers available in the tourism industry in general and the food and beverage services sector specifically (e.g., restau- rant owner, concierge, travel guide, travel agent, expedition leader, event organizer);
D3.4 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 experi- ential learning opportunities) that would pro- vide the best preparation for these careers;
D3.5 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;
D3.6 identify groups and programs that are avail- able to support students who are interested in pursuing non-traditional career choices in the food and beverage services sector (e.g., mentor- ing programs, virtual networking/support groups, specialized postsecondary programs, relevant trade/industry associations);
D3.7 demonstrate an understanding of and apply the Essential Skills that are important for suc- cess in the food and beverage services sector, as identified in the Ontario Skills Passport (e.g., measurement and calculation, oral communication, document use);
D3.8 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);
D3.9 maintain an up-to-date portfolio that includes pieces of work and other materials that provide evidence of their skills and achievements relat- ed 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.
PROFESSIONAL PRACTICE AND CAREER OPPORTUNITIES
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Hospitality and Tourism
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