Ontario Grade 12 TFJ4E Hospitality and Tourism (Grade 12, Workplace Preparation)
Chapters: 4
1. A. Hospitality and Tourism Fundamentals
A1 Factors Affecting the Tourism Industry · A2 Planning Nutritious Meals · A3 Food Handling and Storage · A4 Facilities and Equipment
- Nutrition – Nutrition is how we get and use the substances in food. The body needs six groups of nutrients: carbohydrates and fats (mainly energy), proteins (growth and repair), vitamins and minerals (small amounts to keep the body working), and water, plus fibre for healthy digestion. Carbohydrate and protein give about 17 kJ per gram, fat about 37 kJ per gram. A balanced diet gives all nutrients in the right amounts, and energy in should roughly equal energy out.
- Hospitality and Tourism: Welcoming, Feeding and Looking After Guests – Tourism is people travelling away from home for leisure, business, study or family. Hospitality is the welcome and care they receive: a place to stay, food and drink, and services. The industry has five main sectors: accommodation, food and beverage, transport, attractions, and events and travel services. Workers need culinary knowledge (nutrition, food safety, kitchen tools and layout) and the skills to plan, deliver, manage and review an event.
2. B. Hospitality and Tourism Skills
B1 Using Tools and Equipment · B2 Food Preparation and Presentation · B3 Planning and Delivering an Event or Activity
- Nutrition – Nutrition is how we get and use the substances in food. The body needs six groups of nutrients: carbohydrates and fats (mainly energy), proteins (growth and repair), vitamins and minerals (small amounts to keep the body working), and water, plus fibre for healthy digestion. Carbohydrate and protein give about 17 kJ per gram, fat about 37 kJ per gram. A balanced diet gives all nutrients in the right amounts, and energy in should roughly equal energy out.
- Hospitality and Tourism: Welcoming, Feeding and Looking After Guests – Tourism is people travelling away from home for leisure, business, study or family. Hospitality is the welcome and care they receive: a place to stay, food and drink, and services. The industry has five main sectors: accommodation, food and beverage, transport, attractions, and events and travel services. Workers need culinary knowledge (nutrition, food safety, kitchen tools and layout) and the skills to plan, deliver, manage and review an event.
3. C. Industry Practices, the Environment, and Society
C1 Industry Practices and the Environment · C2 Industry Practices and Society
- Environmental Stewardship: Caring for the Planet as We Use Technology – Environmental stewardship means using the Earth's resources carefully so they last, and fixing harm where we can. Every product, from a phone to a hospital machine, has a life cycle: raw materials, making, transport, use and end of life. Each stage uses energy and makes waste. Good stewards keep products longer, choose efficient machines, follow the waste hierarchy (refuse, reduce, reuse, recycle, then dispose), send e-waste to proper recyclers and support laws and company practices that protect nature. Technology can harm the environment, but it can also help: solar panels, LEDs and smart sensors cut waste.
- Nutrition – Nutrition is how we get and use the substances in food. The body needs six groups of nutrients: carbohydrates and fats (mainly energy), proteins (growth and repair), vitamins and minerals (small amounts to keep the body working), and water, plus fibre for healthy digestion. Carbohydrate and protein give about 17 kJ per gram, fat about 37 kJ per gram. A balanced diet gives all nutrients in the right amounts, and energy in should roughly equal energy out.
4. D. Professional Practice and Career Opportunities
D1 Health and Safety · D2 Customer Service · D3 Career Opportunities
- Health and Safety: Hazards, Risks and Controls – A hazard is anything that can cause harm. Risk is how likely the harm is and how bad it would be: risk = likelihood × severity. A risk assessment finds hazards, decides who could be harmed, rates the risk, adds controls and is reviewed. Use the hierarchy of control: eliminate, substitute, engineering controls, admin (rules, training, signs), then PPE last. Safety signs use colour and shape. Workshops, art rooms and workplaces need guards, ventilation, labelled materials, clear exits and first aid. Laws in most countries make employers and workers share the duty to stay safe.
- Career Planning: From Knowing Yourself to Your First Job – Career planning has five steps. 1) Know yourself: interests, skills and values. 2) Explore career families and find out the work, study needed, pay and demand. 3) Plan a pathway with SMART goals and a plan B. 4) Search for jobs with a CV, cover letter, digital portfolio and interview practice. 5) Make the move from school to work and keep learning, because careers change over a lifetime.