The Teaching of Hospitality and Tourism I (Grades 9 and 10) Part 2

Undergraduate

Examination of curriculum documents and resources. Overview of hospitality and tourism areas, as reflected in the various sectors of the tourism industry, emphasizing food service. Culinary techniques of food handling and preparation, health and safety standards, use of tools and 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. Exclusions: Completion of this course will replace previous assigned grade and credit obtained in EDBE 8G15.