Grade 10, Hospitality and Tourism Technology (Open) TFJ 2O1
This course emphasizes the scope of the hospitality and tourism industry. Students will study food origins, food-handling techniques and food preparation, health and safety standards, and the use of specialized tools and equipment. They will also investigate travel and tourism activities in Ontario, develop effective communication and management skills, and identify career opportunities in the hospitality and tourism industry.
Prerequisite: none 1 credit
Grade 10, Hospitality and Tourism Technology, - Baker (Open) TFJ 2OT
This course emphasizes the scope of the hospitality and tourism industry. Students will study food origins, food-handling techniques and food preparation, health and safety standards, and the use of specialized tools and equipment. They will also investigate travel and tourism activities in Ontario, develop effective communication and management skills, and identify career opportunities in the hospitality and tourism industry. This is an introductory concentrated baking course for students who may wish to explore the world of baking. Students will prepare small quantity recipes.
Prerequisite: none 1 credit
Grade 10, Hospitality and Tourism Technology, Chef (Open) TFJ 2OP
This course emphasizes the scope of the hospitality and tourism industry. Students will study food origins, food-handling techniques and food preparation, health and safety standards, and the use of specialized tools and equipment. They will also investigate travel and tourism activities in Ontario, develop effective communication and management skills, and identify career opportunities in the hospitality and tourism industry. This is an introductory concentrated cooking course for students who may wish to explore the world of cooking / chef training. Students will prepare small quantity recipes. Basic cooking techniques and methods are taught.
Prerequisite: none 1 credit
Grade 11, Hospitality (College Preparation) TFT 3C1
This course helps students understand the features, trends, and guidelines of the hospitality industry, as well as learn the basic requirements of serving customers. Students will acquire skills related to advanced methods of preparing and presenting food, evaluating facilities, controlling inventory, and marketing special events. They will also learn about economic and environmental impacts, health and safety standards, and career opportunities related to the hospitality industry.
Prerequisite: none 1 credit
Grade 12, Tourism (College Preparation) TFS 4C1
This course provides students with opportunities to analyse the characteristics and standards of the tourism industry, determine the factors that promote its success, and investigate principles and procedures that contribute to high-quality customer service. Students will also assess facilities and activities that attract tourists, and study communication and customer service techniques. In addition to exploring career opportunities, students will analyse the relationship between tourism and the economy and propose ways to enhance the performance of the industry.
Prerequisite: TFT3C1 1 credit
Grade 11, Hospitality and Tourism: Pastry Focus (Workplace Preparation) TFH 3ET
This course focuses on food preparation and management, and hospitality and tourism activities, equipment, and facilities. Students will learn how to prepare, present, and serve food; plan, manage, and promote activities; and use the necessary equipment. Throughout the course, they will learn the fundamentals of providing high-quality service and customer satisfaction. Students will also study the occupational health and safety standards and laws regulating the hospitality and tourism industry, explore the industry’s social and environmental impacts, and identify possible career paths. Food preparation in this course focuses on the pastry industry.
Prerequisite: None 1 credit
Grade 11, Hospitality and Tourism: Pastry Focus (Workplace Preparation) TFH 3EU
This 2-credit course focuses on food preparation and management, and hospitality and tourism activities, equipment, and facilities. Students will learn how to prepare, present, and serve food; plan, manage, and promote activities; and use the necessary equipment. Throughout the course, they will learn the fundamentals of providing high-quality service and customer satisfaction. Students will also study the occupational health and safety standards and laws regulating the hospitality and tourism industry, explore the industry’s social and environmental impacts, and identify possible career paths. Food preparation in this course focuses on the pastry industry. This 2-credit course gives students an extra period of time in the kitchen working on practical projects and developing skills in baking/pastry services.
Prerequisite: none 2 credits
Grade 11, Hospitality and Tourism, Chef Training Focus (Workplace Preparation) TFH 3EP
This course focuses on food preparation and management, and hospitality and tourism activities, equipment, and facilities. Students will learn how to prepare, present, and serve food; plan, manage, and promote activities; and use the necessary equipment. Throughout the course, they will learn the fundamentals of providing high-quality service and customer satisfaction. Students will also study the occupational health and safety standards and laws regulating the hospitality and tourism industry, explore the industry’s social and environmental impacts, and identify possible career paths. Food preparation in this course focuses on commercial cooking.
Prerequisite: None 1 credit
Grade 11, Hospitality and Tourism, Chef Training Focus (Workplace Preparation) TFH 3EQ
This 2-credit course focuses on food preparation and management, and hospitality and tourism activities, equipment, and facilities. Students will learn how to prepare, present, and serve food; plan, manage, and promote activities; and use the necessary equipment. Throughout the course, they will learn the fundamentals of providing high-quality service and customer satisfaction. Students will also study the occupational health and safety standards and laws regulating the hospitality and tourism industry, explore the industry’s social and environmental impacts, and identify possible career paths. Food preparation in this course focuses on commercial cooking. This 2-credit course gives students an extra period of time in the kitchen working on practical projects and developing skills in cooking/chef industry.
Prerequisite: None 2 credits
Grade 12, Hospitality and Tourism, Pastry Focus (Workplace Preparation) TFH 4ET
This course focuses on advanced food preparation and presentation skills, event and activity planning, the equipment and facilities used in the hospitality and tourism industry, and tourist attractions. Students will study the nutritional value of foods, plan menus and recipes, develop management techniques, design and implement an event, and learn effective communication skills. They will also explore careers, the impact of the hospitality and tourism industry on society and the environment, and health and safety standards in the workplace. Food preparation in this course focuses on the pastry industry.
Prerequisite: TFH3E 1 credit
Grade 12, Hospitality and Tourism, Pastry Focus (Workplace Preparation) TFH 4EU
This 2-credit course focuses on advanced food preparation and presentation skills, event and activity planning, the equipment and facilities used in the hospitality and tourism industry, and tourist attractions. Students will study the nutritional value of foods, plan menus and recipes, develop management techniques, design and implement an event, and learn effective communication skills. They will also explore careers, the impact of the hospitality and tourism industry on society and the environment, and health and safety standards in the workplace. Food preparation in this course focuses on the pastry industry. This 2-credit course gives students an extra period of time in the kitchen working on practical projects and developing skills in baking/pastry services.
Prerequisite: TFH3E 2 credits
Grade 12, Hospitality and Tourism, Chef Training Focus (Workplace Preparation) TFH 4EP
This course focuses on advanced food preparation and presentation skills, event and activity planning, the equipment and facilities used in the hospitality and tourism industry, and tourist attractions. Students will study the nutritional value of foods, plan menus and recipes, develop management techniques, design and implement an event, and learn effective communication skills. They will also explore careers, the impact of the hospitality and tourism industry on society and the environment, and health and safety standards in the workplace. Food preparation in this course focuses on commercial cooking.
Prerequisite: TFH3E 1 credit
Grade 12, Hospitality and Tourism, Chef Training Focus (Workplace Preparation) TFH 4EQ
This 2-credit course focuses on advanced food preparation and presentation skills, event and activity planning, the equipment and facilities used in the hospitality and tourism industry, and tourist attractions. Students will study the nutritional value of foods, plan menus and recipes, develop management techniques, design and implement an event, and learn effective communication skills. They will also explore careers, the impact of the hospitality and tourism industry on society and the environment, and health and safety standards in the workplace. Food preparation in this course focuses on commercial cooking. This 2-credit course gives students an extra period of time in the kitchen working on practical projects and developing skills in cooking/chef industry.
Prerequisite: TFH3E 2 credits
Hospitality and Tourism HIP Program (Halton Internship Program) Level 1 THF 3EB
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Hospitality and Tourism HIP Program (Halton Internship Program) Level 3 THF 4EB
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