The Teaching of Hospitality and Tourism I (Grades 11 and 12)

Undergraduate

Examination of curriculum documents and resources. In-depth study of teaching strategies and skills required for planning, operation and development as reflected in the various sectors of the tourism industry, emphasizing food service. Culinary techniques of food handling/preparation, health and safety standards, use of tools/equipment, origins of foods, event planning, and Ontario tourism attractions. Exploration of secondary and post-secondary education pathways and career opportunities. Course Format: Lectures, seminar, 3 hours per week. Restrictions: Open to students admitted to the Technological Education program with a declared BBT in Hospitality and Tourism. Course Notes: This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.