1

TFB4EA
Hospitality and Tourism: Baking
Teacher: Mr. Alex Mathieu Contact: TH&VS: 705-360-1411 ext. 229
E-mail: alex.mathieu@dsb1.edu.on.ca
Communication between students, teachers and parents is extremely valuable to student success. If
at any time you need to get in touch with me, please do not hesitate to contact me by either phone
or email.


Course Overview:

This course enables students to develop/expand knowledge and skills related to hospitality and tourism.
Students will learn about preparing and presenting food, evaluating facilities, controlling inventory, and
marketing. Students will also learn to manage events and activities, investigate customer service principles
and the cultural and economic forces that drive tourism. Students will develop an awareness of health and
safety standards, environmental and societal issues, and career opportunities in the tourism industry. This
course will emphasize the baking industry sector of food and beverage services.
Strands By the end of this course, students will:
Hospitality and Tourism
Fundamentals
A1. Demonstrate an understanding of the field of hospitality and tourism, in terms
of services and products offered in the various sectors of the tourism industry;
A2. Explain the importance and value of a well-balanced and nutritious meal plan;
A3. Handle and store foods in compliance with the health protection and promotion
act (HPPA)
A4. Demonstrate an understanding of various types of facilities and equipment used
in the food and beverage services sector of the tourism industry.
Hospitality and Tourism
Skills
B1. use tools and equipment in accordance with industry standards;
B2. Plan and prepare menus, demonstrating a level of competence in food handling,
preparation, and presentation that meets professional standards;
B3. Demonstrate an understanding of appropriate procedures to follow in the
planning and delivery of an event or activity.
Industry Practices, the
Environment, and society
C1. Demonstrate an understanding of how various practices connected with the
tourism industry in general and the food and beverage services sector specifically
affect the environment, and how these effects can be reduced;
C2. demonstrate an understanding of ways in which various practices connected
with the tourism industry in general and the food and beverage services sector
specifically affect society.
Professional Practice and
Career Opportunities
D1. Demonstrate an understanding of and compliance with health and safety
legislation and regulation and the practices that are essential for a safe and healthy
work environment.
D2. Demonstrate an understanding of strategies and techniques that provide a
positive customer service experience.
D3. Describe the range of career opportunities and the education and training
required for employment in the food and beverage services sector of the tourism
industry.
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Evaluation:
Student Success can be guaranteed if the student:
Attends every class and arrives on time
Gets caught up quickly when absent
Comes to class prepared to work and participate (Binders, pencils/pens, etc.)
Maintains a positive attitude and co-operates with class rules
Stays focused on daily tasks and uses time effectively to get work done in class
Gets extra help when needed
Completes all homework/assignments and submits work on time
Gives their best effort every day.
The following is an outline of course units and evaluation. It is subject to change. Students will be clearly
informed about specific dates for all evaluation. These dates will be posted in the classroom and on the
class website. It is the sole responsibility of the student to complete assignments on time.

Unit Content Length Assessment/Evaluation Timeframe
Introduction Overview of Hospitality & Tourism
Career Opportunities
Essential Skills/Work habits
Environmental/Societal Issues


10

Bakeshop
Tests
Quizzes
Week 2-3
Week 3
Essential
Skills/Work
Habits
Work Safety
Food Safety
Health & Safety Regulations
Emergency Procedures
Food Safety & Sanitation

5
Test/Quizzes
Baking Labs
Research Assignments
Week 5
Food and Work
safety skills
Customer Service Customer Needs
Standards for Customer Service
Plating and Presentation

7
Baking Labs

Plating Research Assignment
Ongoing throughout
semester;


Food Preparation &
Handling


Facilities, Equipment & Tools
Nutritional Planning
Event Planning
Baking Units




63
Theory worksheets
Video Worksheets
Baking Labs
Sculpted Cake
Design Proposal
Baking Equipment
Research
Test/Quizzes
Food Event & Analysis


Worksheets/Labs
are ongoing
throughout the unit.
Culminating
Activity
Themed Custom Cake
3

Performance Task
Within last 3 weeks
of course Students
must be present for
culminating labs
Exam Review &
Clean-Up
Review of Course Work
Kitchen Clean Up

2

Written Exam
Exam will be held
in the exam
schedule.

Late Penalties:
TH&VS late penalty policy is ten percent (10%) per day up to a maximum of five days. After five days
the assignment will receive a zero (0%). However, if the assignment is being completed in sections, the
late penalties only apply to that section.


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Final Marks will be determined as follows:
Type Description % of Mark Total
Evaluations Throughout
the Course
1. Knowledge/Understanding
2. Thinking
3. Communication
4. Application
15
10
10
35

70%
Final Evaluations Culminating Activity (Performance Task) 30 30%

Students will be responsible for demonstrating good learning skills in five categories: Works
independently, Collaboration, Organization, Responsibility, Self-Regulation and Initiative. These skills
will be evaluated using a four-point scale of: E Excellent, G Good, S Satisfactory, and N Needs
Improvement. The separate evaluation and reporting of the learning skills in these five areas reflects their
critical role in student success.

Students are required to keep all evaluations/work until the end of the semester in case work needs to be
reviewed by the teacher.

Provincial Guide for Grading:

Percentage Grade Range Achievement Level Description of the level of achievement
80-100% Level 4 A very high to outstanding level of achievement;
above the provincial standard
70-79% Level 3 A high level of achievement; approaching the
provincial standard
60-69% Level 2 A moderate level of achievement; approaching the
provincial standard
50-59% Level 1 A passable level of achievement; below the
provincial standard
Below 50% Level R Insufficient achievement of curriculum expectations;
a credit will not be granted at semester end

Signatures: Parents/guardians are asked to read the above information and indicate that they have done so.
If clarification is needed please feel free to contact me. Students are to show this form to the teacher after it
has been signed (within two days of receiving it). The course outline should be kept at the front of the
students binder.

Parent/Guardian Name (Please Print) ________________________________________________

Parent/Guardian Signature ________________________________________________

Preferred e-mail address: __________________________________________________________