Course name: Hospitality and Tourism Course code: (TFJ3C)

Grade: 11

Type: College Preparation

Language of Study: English

Prerequisites: None

This course enables you to develop or expand your knowledge and skills related to hospitality and tourism, as reflected in the various sectors of the tourism industry. You 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. You will develop an awareness of health and safety standards, environmental and societal issues, and career opportunities in the tourism industry.

Grade: 11

Type: College Preparation

Language of Study: English

Prerequisites: None

This course enables you to develop or expand your knowledge and skills related to hospitality and tourism, as reflected in the various sectors of the tourism industry. You 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. You will develop an awareness of health and safety standards, environmental and societal issues, and career opportunities in the tourism industry.

Course Lessons

This course is designed for independent study.

This course is designed for independent study. To review the lessons, please visit this page with a computer or tablet.

20 Lessons

5 Lessons

1.1 What industry sectors are there?

1.2 Career options in the hospitality industry

1.3 Is this the right career for me?

Course name: Hospitality and Tourism Course code: (TFJ3C)

Course Lessons

5 Lessons

1.1 What industry sectors are there?

1.2 Career options in the hospitality industry

1.3 Is this the right career for me?

1.4 How can I plan and sell a successful event?

1.5 How can I manage the bottom line?

5 Lessons

2.1 How can I keep myself out of harm’s way?

2.2 How can I work more safely?

2.3 What can I do to keep food safe?

2.4 Who is protecting commercial food production?

2.5 What can I do if things go wrong?

5 Lessons

3.1 The tools of the trade

3.2 Recipes and measurement – ensuring success

3.3 What makes it taste good?

3.4 Culinary foundations and techniques

3.5 Presentation, menus, and table settings

5 Lessons

4.1 Menus with responsibility

4.2 What factors guide our food choices?

4.3 How can we go green?

4.4 What is the ecology of food?

4.5 How does this industry bring it all home?

Course name: Hospitality and Tourism Course code: (TFJ3C)

Course Lessons

Unit 1 5 Lessons .chain-link{fill:#3d4649;} .icon-circle{fill:#e6e6e6;}

1.1 What industry sectors are there? 1.1 What industry sectors are there?

1.2 Career options in the hospitality industry 1.2 Career options in the hospitality industry

1.3 Is this the right career for me? 1.3 Is this the right career for me?

1.4 How can I plan and sell a successful event? 1.4 How can I plan and sell a successful event?

1.5 How can I manage the bottom line? 1.5 How can I manage the bottom line?

Unit 2 5 Lessons .chain-link{fill:#3d4649;} .icon-circle{fill:#e6e6e6;}

2.1 How can I keep myself out of harm’s way? 2.1 How can I keep myself out of harm’s way?

2.2 How can I work more safely? 2.2 How can I work more safely?

2.3 What can I do to keep food safe? 2.3 What can I do to keep food safe?

2.4 Who is protecting commercial food production? 2.4 Who is protecting commercial food production?

2.5 What can I do if things go wrong? 2.5 What can I do if things go wrong?

Unit 3 5 Lessons .chain-link{fill:#3d4649;} .icon-circle{fill:#e6e6e6;}

3.1 The tools of the trade 3.1 The tools of the trade

3.2 Recipes and measurement – ensuring success 3.2 Recipes and measurement – ensuring success

3.3 What makes it taste good? 3.3 What makes it taste good?

3.4 Culinary foundations and techniques 3.4 Culinary foundations and techniques

3.5 Presentation, menus, and table settings 3.5 Presentation, menus, and table settings

Unit 4 5 Lessons .chain-link{fill:#3d4649;} .icon-circle{fill:#e6e6e6;}

4.1 Menus with responsibility 4.1 Menus with responsibility

4.2 What factors guide our food choices? 4.2 What factors guide our food choices?

4.3 How can we go green? 4.3 How can we go green?

4.4 What is the ecology of food? 4.4 What is the ecology of food?

4.5 How does this industry bring it all home? 4.5 How does this industry bring it all home?

5 Lessons

1.1 What industry sectors are there?

1.2 Career options in the hospitality industry

1.3 Is this the right career for me?

1.4 How can I plan and sell a successful event?

1.5 How can I manage the bottom line?

5 Lessons

2.1 How can I keep myself out of harm’s way?

2.2 How can I work more safely?

2.3 What can I do to keep food safe?

2.4 Who is protecting commercial food production?

2.5 What can I do if things go wrong?

5 Lessons

3.1 The tools of the trade

3.2 Recipes and measurement – ensuring success

3.3 What makes it taste good?

3.4 Culinary foundations and techniques

3.5 Presentation, menus, and table settings

5 Lessons

4.1 Menus with responsibility

4.2 What factors guide our food choices?

4.3 How can we go green?

4.4 What is the ecology of food?

4.5 How does this industry bring it all home?