TECHNOLOGICAL EDUCATION:  Hospitality and Tourism

 Hospitality & Tourism -  Culinary Arts Department
 Pre-register for Hospitality SHSM (specialist high skills major) in grade 10 
(check our Hospitality & Tourism SHSM page under SPECIALIZED PROGRAMS)
 Applications available in the Culinary Arts Department  

TFJ1O Exploring Hospitality and Tourism -OPEN, GRADE 9 (part of Technological Studies rotation)
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.
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TFJ2O1 Hospitality and Tourism COOKING & BAKING - OPEN, GRADE 10 
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 
Prerequisite: None
Pathways (APPRENTICESHIP, WORKPLACE, COLLEGE & UNIVERSITY) leading to careers in the tourism industry.

TFJ3C1 Hospitality and Tourism - COLLEGE PREPARATION, GRADE 11 
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.
Prerequisite: None
Pathways: (APPRENTICESHIP, WORKPLACE, COLLEGE & UNIVERSITY)
also available:  TFJ3E9 Hospitality and Tourism, TFJ3C8 Hospitality and Tourism
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TFB3E1 Hospitality and Tourism BAKING - WORKPLACE PREPARATION, GRADE 11  
This course enables students to acquire knowledge and skills related to the food (baking & pastry) and beverage services sector of the tourism industry. Students will learn how to prepare, present, and serve baked goods 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.
Prerequisite: None
Pathways:  (APPRENTICESHIP, WORKPLACE, COLLEGE)

TFJ4C1 Hospitality and Tourism COOKING - COLLEGE PREPARATION, GRADE 12  
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.
Prerequisite: Hospitality and Tourism (COOKING), Grade 11, College Preparation
Pathway:  (APPRENTICESHIP, WORKPLACE, COLLEGE & UNIVERSITY)

TFB4E1 Hospitality and Tourism BAKING - WORKPLACE PREPARATION, GRADE 12  
This course enables students to further develop knowledge and skills related to the food (baking & pastry) and beverage services sector of the tourism industry. Students will demonstrate proficiency in using baking preparation and presentation tools and equipment; plan nutritious menus, create recipes, and prepare and present finished baked good 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.
Prerequisite: Hospitality and Tourism (BAKING), Grade 11, Workplace Preparation
Pathways:  (APPRENTICESHIP, WORKPLACE, COLLEGE)

http://www.edu.gov.on.ca/eng/curriculum/secondary/teched910curr09.pdf   Grade 9 - 10
http://www.edu.gov.on.ca/eng/curriculum/secondary/2009teched1112curr.pdf  Grade 11 - 12

Catering currently unavailable due to COVID-19.

Culinary Arts Department  416-395-3290 x20070
ACL: Martha Arima, contact: Martha.Arima@tdsb.on.ca   
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We enjoy inviting elementary school students from our feeder schools to experience the enjoyment of garden to fork concepts.  In this video we have the grade 3s from Wilmington Public School.