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Hospitality & Tourism

GRADE 10 – TFJ2O

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. 

Hospitality
Hospitality

GRADE 11 – TFJ3E

In the grade 11 hospitality class all units contain written assignments and a practical lab. The units we cover are as follows: breakfast cookery; cooking techniques; seasonings and flavorings; garde manger; stocks, soups and sauces; poultry cookery; meat cookery; pasta and grains; fruits and vegetables and desserts. The students work together in teams throughout the semester. The course contains a final practical exam as well as a final written exam. The final practical exam involves a team “black box” cooking event at the end of the semester.

GRADE 11- TFB3E

In the grade 11 baking class all units contain written assignments and a practical lab. The units we cover are as follows: baking techniques; yeast products; quick breads; cookies; cakes; pies; pastries and specialty desserts. The students work together in teams throughout the semester. This course has a final written exam as well as a final practical exam. The final practical exam involves the preparation of a double layer cake, decorated and prepared solely by each individual student (Christmas or Easter theme; depending upon the semester) as well as a team practical exam at the end of the semester. 

GRADE 12 – TFJ4EA

In the grade 12 chef training class we cover the following units: stocks/soups/sauces, cooking methods and techniques, advanced baking, butchery; how to work with chicken/beef /fish/seafood, vegetable cookery; starch cookery; breakfast cookery; preparation of many classical cuisine dishes as well as hors d’ouevres. This is a double credit course and contains a restaurant development project that is very intense and very involved. The course has two final practical exams as well as a final written exam. TFJ3E is required in order to enroll in the grade 12 chef training program. This course is designed for those students who wish to attend a culinary college after high school.

GRADE 12 – TFB4EA

In the grade 12 advanced baking class we learn how to make advanced breads and pastries, different types of cakes, cookies and icings, garnishes, cake decorating and embellishments, chocolate and preparation of various types of candy. The final culminating project is the design and construction of a 3 tier wedding cake using foam tiers. This course is a double credit therefore there are two final practical exams as well as a final written exam. TFB3E is required in order to enroll in the grade 12 advanced baking class.

Hospitality