Page 90 - The Ontario Curriculum, Grades 9 and 10: Technological Education, 2009 (revised)

Grade 10, Open
B1. use tools and equipment in accordance with industry standards;
B2. demonstrate the use of safe and correct culinary techniques in the preparation, cooking, and
presentation of food, and demonstrate professional serving methods;
B3. demonstrate effective use of forms of information and communications technology commonly used in the various sectors of the tourism industry;
B4. demonstrate an understanding of the elements of planning an event or activity.
B1. UsingToolsandEquipment
B2. CulinaryTechniquesandServing Methods
THE ONTARIO CURRICULUM, GRADES 9 AND 10 | Technological Education
SPECIFIC EXPECTATIONS
By the end of this course, students will:
B1.1 select the appropriate tools or equipment for assigned tasks (e.g., knives, steamer, mixer, proofer, computer, washing machine, vacuum cleaner), and demonstrate the ability to use them safely and correctly;
B1.2 use metric, US customary, and British impe- rial measuring tools (e.g., scales, measuring cups) correctly when following standardized recipes and baking formulas;
B1.3 apply standard industry practices (e.g., mise en place, three-sink method, use of equipment guards and safety features,“clean as you go”sys- tem) when using tools and equipment to pre- pare and serve food and clean up afterwards.
By the end of this course, students will:
B2.1 apply food preparation methods (e.g., thaw- ing, cooking, freezing) appropriately and correctly;
B2.2 apply food handling procedures and tech- niques (e.g., using the“first in, first out”method when selecting ingredients; peeling; washing; panning) appropriately and correctly;
B2.3 use a variety of cutting techniques (e.g., pre- cision cuts: large dice, medium dice, small dice, brunoise, rondelle, paysanne, batonnet, julienne,
fine julienne; butchery and fabrication: debon- ing, cleaning, filleting) correctly (e.g., keeping all items a consistent size) and safely for a variety of food preparations;
B2.4 apply a variety of cooking methods (e.g., dry heat, moist heat, combination) correctly when preparing food, using proper cooking tempera- tures as specified in provincial regulations;
B2.5 apply a variety of baking methods (e.g., creaming method, straight dough method) correct- ly when preparing bakery products;
B2.6 create simple meals from various culinary traditions (e.g., French Canadian, Aboriginal, Italian, East Asian), with appropriate functional garnishes (e.g., lemon, parsley, radish flower; chocolate drizzle on dessert, berries on wild rice);
B2.7 identify recipes that accommodate a variety of specific customer needs (e.g., the needs of diabetic, vegan, or lactose-intolerant customers, or customers requiring a sodium-free diet);
B2.8 demonstrate the use of professional table service etiquette (e.g., serve from the right, pay attention to customer signals, serve customers in the appropriate order);
B2.9 set a table in an appropriate manner (e.g., paying attention to the choice and arrangement
of utensils and glassware, the design of the centre- piece, the way napkins are folded, and the number of place settings required) to suit the circumstances.
B. HOSPITALITY AND TOURISM SKILLS OVERALL EXPECTATIONS
By the end of this course, students will:
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