Grade 12 - Hospitality and Tourism Courses

TFJ4E - Culinary Skills - Cooking - 1 credit (Workplace):

This course enables students to further develop knowledge and skills related to the food and beverage services sector of the tourism industry. Students will demonstrate proficiency in using food preparation and presentation tools and equipment; plan nutritious menus, create recipes, and prepare and present finished food 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: TFJ3EA - Culinary Skills (Cooking - 2 credits) or TFJ3C - Culinary Skills (Cooking - 1 credit)

TFJ4EA - Culinary Skills - Cooking - 2 credits (Workplace):

This program is a two-credit package (220 hrs.) available at the Grade 11 level. Students will fulfill all the Ministry of Education requirements of a single credit (110 hrs.) TFJ3E program. The additional instructional time will allow students to focus on specific areas of studies such as food preparation and management, baking, guest service, and other sectors of the hospitality industry. This course makes up two of the Major credits for the Specialist High Skills Major in Hospitality and Tourism.  PREREQUISITE: TFJ3EA - Culinary Skills (Cooking - 2 credits)