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TFJ2O

 

Welcome to the Hospitality and Tourism course at CHSS

 

Please note that you will be required to come to class with the following items every day:

 

  • Closed toe shoes

  • Hair net

  • Your hair up, or an elastic to put it up

 

Without the above items, you will not be ready to work in a serving area. Keep these items in your locker. You WILL NOT be able to participate in lab days without the above items.

 

Each student is also required to pay an enhancement fee of $25.00. This payment will allow students to eat SOME of the food that is prepared on lab days. Failure to pay the enhancement fee will mean that you will not participate in consuming the food made. Please bring this in as soon as possible. Cheques should be made payable to Central Huron Secondary School.

 

Course Overview:

This course is designed to give students basic skills in food preparation. Students will learn to identify kitchen equipment and understand its importance. Student interaction and solid communication skills will be emphasized.

 

Units to be covered:

  1. Workplace Safety and Sanitation Codes

  2. Safe Knife Handling Techniques

  3. Measurement: Imperial and Metric

  4. Baking: Ingredients and Application

  5. Egg Cookery

  6. Soup Preparation

  7. Planning an Activity or Event

  8. Food prep, presentation and professional serving methods

  9. Italian Cuisine

  10. Fast Foods

  11. The Art of Weighting

  12. Salad Preparation

 

Assessment:

Course work will be evaluated based on 20% Knowledge, 20% Thinking, 20% Communication and 40% Application. Course work is worth 70% of your final mark. 30% of your mark will come from a final summative assignment. Details of this assignment will be discussed at a later date.

Feb. 03 - Overview of the course, Emergency procedures such as fire exits, extreme weather, fire extinguishers and eye wash station.

Lesson from first day

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Feb. 06 - Today you will each get a textbook and read Pages 186-189 and complete the Review and Activities questions on page 189. When this is finished then your can continue in the textbook to pages 190-197 and complete the Review and Activities on page 197. You are not required to complete #6 "Applying" on page 197. 

Feb. 07 - Food Safety Movie - complete the handout while watching the movie - any time remaining should be used to complete the textbook assignments from yesterday. Your review questions and movie hand out must be submitted for evaluation.

Feb. 08 - As a follow up from the food safety movie, read pages 198 - 205 and complete the 1-5 of the Review Questions on page 205.  When the review questions are done, then complete the "Kitchen Safety" activity sheet. Make sure your name is on the activity sheet and hand it in for evaluation.

Feb. 09 - How to Store food... read pages 206-215 in the textbook about proper storage methods and then complete questions 1-5 on page 215.

Feb. 10 - Complete the Reading Activity "The Dangers of Fowl Food" and answer the Reflective Questions at the end. Make sure that these questions are submitted for evaluation. We will have nachos while you complete your written work.

Make sure that you have all of your written portions completed and submitted this week because we will begin cooking next week and you will want all of your course work completed. It is important to understand how to be safe in the kitchen!

Summary of What is Due:

  • Pages 186-189 and complete the Review and Activities questions on page 189

  • pages 190-197 and complete the Review and Activities on page 197

  • pages 198 - 205 and complete the 1-5 of the Review Questions on page 205

  • pages 206-215 in the textbook about proper storage methods and then complete questions 1-5 on page 215

  • Reading Activity "The Dangers of Fowl Food" and answer the Reflective Questions

Next week will be measurement and baking! Come prepared with your hair net, hair elastic and closed toed shoes.

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