Tourism, Hospitality, and Entrepreneurship A30, B30 - Curriculum Guide
August 1998
Table of Contents
Acknowledgements
Introduction
Philosophy and Rationale
Aim, Goals, and Foundational Objectives
Course Components and Considerations
Work Study Component
Course Modules
Time Requirements
Creating Work Study Partnerships in THER
Common Essential Learnings (C.E.L.s)
Tourism, Hospitality, and Entrepreneurship A30
Module 1: Entrepreneurship/Intrapreneurship
Module 2: Introduction to the Food Industry
Module 3: Food Preparation and Service Procedures
Module 4: Saskatchewan Best Program
Module 5: Food Safety and Sanitation
Module 6: Work Study Preparation and Follow-up Activities
Module 7: Work Study (Optional)
Tourism, Hospitality, and Entrepreneurship B30
Module 8: Employment and Business Opportunities
Module 9: Marketing and Trends
Module 10: Post-Secondary Opportunities and Career Exploration
Module 11: Organizing Food Functions (Optional)
Module 12: Creating a Venture
Module 13: Work Study Preparation and Follow-up Activities
Module 14: Work Study (Optional)
Module 88: Apprenticeship in Saskatchewan
Certification, Articulation, and Evaluation
Certification In Tourism, Hospitality, and Entrepreneurship A30, B30
Apprenticeship and Trade Certification
Food Safe
Articulation
Program Evaluation
Student Evaluation
References
Appendices
Appendix A: The Entrepreneurial Cycle
Appendix B: Questionnaire for THER Student Placement
Appendix C: Business Plan Guide
Appendix D: Assessment and Evaluation Techniques
Hospitality Skills Checklist
Hospitality Food Service Skills Checklist
Program Evaluation Checklist
Suggestions for Teaching THER
Sample Evaluation
Employee Evaluation Form
Appendix E: Methods of Achieving Journeyperson Cook Status
