Course name: Hospitality and Tourism Course code: (TFJ3C)

Grade: 11
Credits:1.0
Type: College Preparation
Language of Study: English
Prerequisites: None
Course description: Develop critical knowledge and skills needed for a career in the hospitality and tourism industry. Learn to prepare and present food, evaluate facilities, control inventory, and engage in marketing. Preview Course
Interested in taking this course?
  • If you are a student already enrolled in an Ontario High School, please contact your school about taking courses with TVO ILC.
  • If your goal is to earn a high school diploma or if you are a homeschool student, an academic assessment of your application must be done before choosing courses, please visit Apply Now to start your application.
Regular price
CAD $40.00
Sale price
$40.00
Unit price
per 
Admin Fee

Course fees are partially subsidized for most Ontario residents. The administrative fee covers the cost for us to process your application.
Grade: 11
Credits:1.0
Type: College Preparation
Language of Study: English
Prerequisites: None
Course description: Develop critical knowledge and skills needed for a career in the hospitality and tourism industry. Learn to prepare and present food, evaluate facilities, control inventory, and engage in marketing. Preview Course

Course fees are partially subsidized for most Ontario residents. The administrative fee covers the cost for us to process your application.

Interested in taking this course?
  • If you are a student already enrolled in an Ontario High School, please contact your school about taking courses with TVO ILC.
  • If your goal is to earn a high school diploma or if you are a homeschool student, an academic assessment of your application must be done before choosing courses, please visit Apply Now to start your application.

Course Overview

This course enables you to develop or expand your 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.

Course Syllabus

This course is designed for independent study.
This course is designed for independent study. To preview the lessons, please visit this page with a computer or tablet.
20 Lessons

1.1   What industry sectors are there?

1.2   Career options in the hospitality industry

1.3   Is this the right career for me?

1.4   How can I plan and sell a successful event?

1.5   How can I manage the bottom line?

2.1   How can I keep myself out of harm’s way?

2.2   How can I work more safely?

2.3   What can I do to keep food safe?

2.4   Who is protecting commercial food production?

2.5   What can I do if things go wrong?

3.1   The tools of the trade

3.2   Recipes and measurement – ensuring success

3.3   What makes it taste good?

3.4   Culinary foundations and techniques

3.5   Presentation, menus, and table settings

4.1   Menus with responsibility

4.2   What factors guide our food choices?

4.3   How can we go green?

4.4   What is the ecology of food?

4.5   How does this industry bring it all home?



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