Technological Education – Hospitality and Tourism
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Please remember that not all courses are offered at every OCSB high school. Consult your myBlueprint account for the courses offerings at your school.
The Technological Education Certificate is awarded to students who have pursued a concentrated study in technology by completing a minimum number of Technological Education credits. Students are required to complete a minimum of five (5) credits, either through Technological Education courses (‘T’ codes), or cooperative education credits tied to Technological Education courses. See your guidance counsellor for more information.
| Code | Course Name | Grade | Type | Prerequisite |
|---|---|---|---|---|
| TIJ1O | Exploring Technologies | 9 | Open | None |
| TFJ1O | Exploring Hospitality and Tourism | 9 | Open | None |
| TFJ2O | Hospitality and Tourism | 10 | Open | None |
| TFJ3E | Hospitality and Tourism | 11 | Workplace | None |
| TFJ3C | Hospitality and Tourism | 11 | College | None |
| TFJ4E | Hospitality and Tourism | 12 | Workplace | Grade 11 Hospitality and Tourism, Workplace |
| TFJ4C | Hospitality and Tourism | 12 | College | Grade 11 Hospitality and Tourism, College |
Course descriptions
TIJ1O – Exploring Technologies
1 credit, Open, Prerequisite: None
This course enables students to further explore and develop technological knowledge and skills introduced in the elementary science and technology program. Students will be given the opportunity to design and create products and/or provide services related to the various technological areas or industries, working with a variety of tools, equipment and software commonly used in industry. Students will develop an awareness of environmental and societal issues and will begin to explore secondary and post-secondary education and training pathways leading to careers in technology-related fields.
TFJ1O – Exploring Hospitality and Tourism
1 credit, Open, Prerequisite: None
This exploratory course introduces students to concepts and skills related to hospitality and tourism, focusing on the areas of food handling, food preparation, the origins of foods, event planning and local tourism. Students will develop an awareness of related environmental and societal issues and will begin to explore secondary and post-secondary pathways leading to careers in the field.
TFJ2O – Hospitality and Tourism
1 credit, Open, Prerequisite: None
This course provides students with opportunities to explore different areas of hospitality and tourism, as reflected in the various sectors of the tourism industry, with an emphasis on food service. Students will study culinary techniques of food handling and preparation, health and safety standards, the use of tools and equipment, the origins of foods and event planning and will learn about tourism attractions across Ontario. Students will develop an awareness of related environmental and societal issues and will explore secondary and post-secondary pathways leading to careers in the tourism industries.
TFJ3E – Hospitality and Tourism
TFJ3E1 – Workplace, 1 credit; TFJ3E2 – Workplace, 2 credits, Prerequisite: None
This course enables students to acquire knowledge and skills related to the food and beverage services sector of the tourism industry. Students will learn how to prepare, present and serve food using a variety of tools and equipment and will develop an understanding of the fundamentals of providing high quality service to ensure customer satisfaction and the components of running a successful event or activity. Students will develop an awareness of health and safety practices, environmental and societal issues and career opportunities in the food and beverage services sector.
TFJ3C – Hospitality and Tourism
TFJ3C1 – College, 1 credit; TFJ3C2 – College, 2 credits, Prerequisite: None
May also be offered with an emphasis on: Cooking (TFC), Culinary Arts and Management (TFR), Tourism and Travel Planning (TFT)
This course enables students to develop or expand knowledge and skills related to hospitality and tourism, as reflected in the various sectors of the tourism industry. Students 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. Students will develop an awareness of health and safety standards, environmental and societal issues and career opportunities in the tourism industry.
TFJ4E – Hospitality and Tourism
TFJ4E1 – Workplace, 1 credit; TFJ4E2 – Workplace, 2 credits, Prerequisite: Hospitality and Tourism, Grade 11, Workplace Preparation
This course enables students to further develop knowledge and skills related to the food and beverage services sector of the tourism industry. Students will demonstrate proficiency in using food preparation and presentation tools and equipment; plan nutritious menus, create recipes and prepare and present finished food products; develop customer service skills; and explore event and activity planning. Students will expand their awareness of health and safety practices, environmental and societal issues and career opportunities in the food and beverage services sector.
TFJ4C – Hospitality and Tourism
TFJ4C1 – College, 1 credit; TFJ4C2 – College, 2 credits, Prerequisite: Hospitality and Tourism, Grade 11, College Preparation
This course enables students to further develop knowledge and skills related to the various sectors of the tourism industry. Students will demonstrate advanced food preparation and presentation skills; increase health and wellness knowledge; develop tourism administration and management skills; design and implement a variety of events or activities; and investigate principles and procedures that contribute to high-quality customer service. Students will expand their awareness of health and safety issues, environmental and societal issues,
and career opportunities in the tourism industry.