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

Undergraduate

Further 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 minimum of 5.0 overall credits and a declared BBT in Hospitality and Tourism. Prerequisite(s): One of EDBE 8G11, EDBE 8G12, EDBE 8G13, EDBE 8G14, EDBE 8G15, EDBE 8G16, EDBE 8G17, EDBE 8G18, EDBE 8G19, EDBE 8G20 AND one of EDBE 8G21, EDBE 8G22, EDBE 8G23, EDBE 8G24, EDBE 8G25, EDBE 8G26, EDBE 8G27, EDBE 8G28, EDBE 8G29, EDBE 8G30 AND one of EDBE 8R11, EDBE 8R12, EDBE 8R13, EDBE 8R14, EDBE 8R15, EDBE 8R16, EDBE 8R17, EDBE 8R18, EDBE 8R19, EDBE 8R20 AND EDBE 8G91, EDBE 8R70, EDBE 8R71, EDBE 8R72, EDBE 8R73, EDBE 8Y92, EDBE 8Y93, and EDBE 8Y95 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.