Fournisseur désigné d’éducation à distance de l’Ontario

Centre d’études indépendantes

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Tous les cours de 11e année

Hospitality - TFJ3C

Code du cours CEI : TFJ3C-A

11e année, College Preparation, 1,0 crédit

Description de cours

In this course, you will develop or expand knowledge and skills related to hospitality and tourism, as reflected in the various sectors of the tourism industry. You will learn about preparing and presenting food, evaluating facilities, controlling inventory, and marketing and managing events and activities, and will investigate customer service principles and the cultural and economic forces that drive tourism trends. You will develop an awareness of health and safety standards, environmental and societal issues, and career opportunities in the tourism industry.

Journal électronique

Pour ce cours, il faut soumettre le travail en ligne en utilisant Microsoft Word © ou OpenOffice Writer.

Le matériel supplémentaire

You will need a computer with Internet access.

Unit 1: What is the hospitality and tourism industry? (Part A)

The course begins with an overview of the hospitality and tourism industry and a look at its 5 sectors. It continues with an examination of the career options available in the industry.

Next you’ll learn about some key customer service practices, including dealing with angry customers and presenting a professional image and attitude. You’ll also learn how to plan and execute an event from start to finish. And you’ll learn about facilities and kitchen management, which includes such topics as food costing and inventory control.

Unit 2: What is the hospitality and tourism industry? (Part B)

The course begins with an overview of the hospitality and tourism industry and a look at its 5 sectors. It continues with an examination of the career options available in the industry.

Next you’ll learn about some key customer service practices, including dealing with angry customers and presenting a professional image and attitude. You’ll also learn how to plan and execute an event from start to finish. And you’ll learn about facilities and kitchen management, which includes such topics as food costing and inventory control.

Unit 3: How is the food industry made safe? (Part A)

Hospitality is a huge industry with a heavy responsibility to its customers and employees.  Unit 3 begins with a look at how to keep yourself out of harm’s way and continues with a lesson on what you can do to keep food safe.

What follows is an explanation of the laws that regulate the commercial food industry. Finally, you learn what to do if things go wrong including basic first aid.

Unit 4: How is the food industry made safe? (Part B)

Hospitality is a huge industry with a heavy responsibility to its customers and employees.  Unit 3 begins with a look at how to keep yourself out of harm’s way and continues with a lesson on what you can do to keep food safe.

What follows is an explanation of the laws that regulate the commercial food industry. Finally, you learn what to do if things go wrong including basic first aid.

Unit 5: What's cooking? Culinary principles

Unit 5 is all about food and cooking: what tastes good together? How can I maximize flavour? What are the basic cooking methods and tools?  You’ll learn about knives, small wares and kitchen equipment and you’ll discover how to read a recipe and how to properly measure out the ingredients. At the end of this unit, you’ll plan prepare and present a two-course meal using the principles you have learned in this unit.

Unit 6: What is responsible cuisine? (Part A)

Unit 6 begins with a look at the Canada Food Guide and how to adapt it to the needs of individuals of various ages as well as for those with common health concerns. The next lesson looks at the factors that actually guide our food choices and concludes with a research project that asks you to take a stand on a controversial food product.

In Unit 7, you consider how the hospitality and food industry can become more responsible by reducing its ecological footprint. In the last lesson, you look at the social responsibility of companies and workers in the tourism industry as well as how tourism can affect the economy of a community.

Unit 7: What is responsible cuisine? (Part B)

Unit 6 begins with a look at the Canada Food Guide and how to adapt it to the needs of individuals of various ages as well as for those with common health concerns. The next lesson looks at the factors that actually guide our food choices and concludes with a research project that asks you to take a stand on a controversial food product.

In Unit 7, you consider how the hospitality and food industry can become more responsible by reducing its ecological footprint. In the last lesson, you look at the social responsibility of companies and workers in the tourism industry as well as how tourism can affect the economy of a community.

Il s'agit de la version anglaise du cours.

Ce cours n'est pas actuellement disponible en française. Veuillez revenir souvent pour des mises à jour concernant les cours disponibles.