Page 272 - 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. demonstrate an understanding of factors that affect the tourism industry in general and the food and beverage services sector specifically;
A2. explain the importance and value of a well-balanced and nutritious meal plan;
A3. handle and store foods in compliance with the Health Protection and Promotion Act (HPPA);
A4. demonstrate an understanding of various types of facilities and equipment used 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 factors that contribute to the growth of the tourism industry (e.g., development and improvement of tourist facilities, technological advances such as Internet reservation systems, favourable exchange rates, an increase in disposable income, the expansion of a middle class in developing countries, the promotion of interna- tional festivals and sporting events);
A1.2 describe how tourist attractions benefit the local and/or provincial food and beverage serv- ices sector (e.g., areas close to museums, theatres, and scenic attractions are good locations for restaurants, cafés, and bars);
A1.3 describe important considerations for food and beverage servers when delivering room service professionally to guests in hotels and other lodging properties (e.g., food and/or bever- ages are at the appropriate temperature; delivery is timely; presentation of food and/or beverages
is appropriate);
A1.4 identify and describe factors that contribute to the success of businesses in the food and beverage services sector (e.g., attractive or convenient location, good-quality products at competitive prices, prompt and attentive service, relaxing atmosphere).
A2. Planning Nutritious Meals
By the end of this course, students will:
A2.1 describe the essential principles of nutrition as referenced in Canada’s Food Guide and accompanying resources (e.g., 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);
A2.2 identify various food products and cuisines from around the world and assess the nutrition- al value of various popular dishes using appro- priate resources (e.g., 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 avail- able from the Ontario Public Health Association);
A2.3 describe the effect of food-processing tech- niques (e.g., freezing, pickling, grinding, thawing) on the nutritional value of food;
A2.4 identify the differences (e.g., with respect to yield, nutrition, freshness, taste) between locally grown and/or organically grown fruits and vegetables and those grown using traditional cultivation techniques (e.g., use of fertilizer and pesticides) and/or harvested unripe and trans- ported long distances;
HOSPITALITY AND TOURISM FUNDAMENTALS
A1. Factors Affecting the Tourism Industry
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Hospitality and Tourism
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