Page 265 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

Grade 12, College Preparation
A3. Culinary Knowledge
A4. Facilities and Equipment
THE ONTARIO CURRICULUM, GRADES 11 AND 12 | Technological Education
A2.4 identify and describe ways in which the tourism industry attempts to protect the health and wellness of customers (e.g., by providing training and certification for responsible serving of alcohol, providing food handling training and cer- tification, providing non-smoking accommodations).
By the end of this course, students will:
A3.1 explain the relationship between various cuisines (e.g., Aboriginal, halal, kosher, vegan, Thai) and the service style related to these cuisines;
A3.2 explain how to incorporate nutritional prin- ciples in menu planning (e.g., follow recommen- dations in Canada’s Food Guide and accompanying resources [Eating Well with Canada’s Food Guide (2007); Eating Well with Canada’s Food Guide: First Nations, Inuit and Métis; cultural adaptations of Canada’s Food Guide available from the Ontario Public Health Association]; prepare food in ways that maximize its
nutritional value);
A3.3 describe and compare current culinary trends (e.g., fusion cuisine, Slow Food movement, quick- service and drive-through restaurants, convenience foods, diet food);
A3.4 identify physical and/or chemical changes that may occur when food is mixed, cooked, or stored.
By the end of this course, students will:
A4.1 describe and compare various types of tourism-related facilities (e.g., hotel, resort, sports and fitness centre, spa, travel agency) and the equipment they use;
A4.2 outline the appropriate equipment set-up
for various events or activities (e.g., tent for an outdoor wedding reception, equipment arranged in a cafeteria style for a museum, equipment arranged in a cabana style at a resort);
A4.3 explain the value of public facilities and buildings, and describe ways in which they can be used for various tourism-related purposes (e.g., public gardens used for a wedding, govern- ment buildings used for a catered event).
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