Page 88 - The Ontario Curriculum, Grades 9 and 10: Technological Education, 2009 (revised)

A1. demonstrate an understanding of the field of hospitality and tourism, in terms of services and products offered in the various sectors of the tourism industry;
A2. demonstrate an understanding of tools and equipment commonly used in the various sectors of the tourism industry;
A3. identify and describe common ingredients used in food preparation.
A1. Services and Products of the Tourism Industry
A2. Tools and Equipment
THE ONTARIO CURRICULUM, GRADES 9 AND 10 | Technological Education
SPECIFIC EXPECTATIONS
By the end of this course, students will:
A1.1 identify the various sectors of the tourism industry (e.g., accommodations, recreation and entertainment, food and beverage services, trans- portation, travel services);
A1.2 describe the services and products offered in each sector of the tourism industry (e.g., accom- modations: single room, suite, residence; recreation and entertainment: event planning, sporting event; food and beverage services: restaurant dining; transportation: air travel, car rental; travel services: trip planning, guided tours) and explain how these sectors are interrelated;
A1.3 describe various types of accommodations (e.g., hotel, motel, bed and breakfast);
A1.4 identify common symbols used for classifica- tion purposes in the tourism industry (e.g., five- diamond award system, used by the Canadian and American Automobile Associations; three-star award system, used by the Michelin Guide) and explain
the factors that determine the rating of a tourist accommodation facility (e.g., location, cleanliness, quality of service, value);
A1.5 identify the types of tourist attractions asso- ciated with the various geographic regions of Ontario (e.g., wineries in the Niagara region, eco- tourism in northern Ontario, museums and art galleries in Ottawa, sporting events and conven- tions in major urban areas);
A1.6 identify province-wide tourist activities and attractions in Ontario (e.g., seasonal festivals, cultural events, areas of natural beauty, historical sites, fishing and hunting, Aboriginal powwows);
A1.7 identify tourist activities and attractions
in local communities in Ontario (e.g., fall fairs, homecoming events, minor sports tournaments, restaurants, hotels);
A1.8 describe the various types of tourism mar- kets (e.g., domestic and international, inbound and outbound).
By the end of this course, students will:
A2.1 identify tools and equipment commonly used in the various sectors of the tourism industry (e.g., point-of-sale [POS] systems, ovens, washing machines, cash registers, uniforms);
A2.2 describe proper procedures for using a variety of tools and equipment commonly used in various sectors of the tourism industry (e.g., knives, mixers, steamers, deep fryers, ovens, coffee-making systems, vacuum cleaners, reserva- tion systems);
A2.3 identify and 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 tourism industry.
A. HOSPITALITY AND TOURISM FUNDAMENTALS
OVERALL EXPECTATIONS
By the end of this course, students will:
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