Certification In Tourism, Hospitality, and Entrepreneurship A30, B30
Certification is a process whereby individuals employed in tourism occupations challenge their competency against industry standards. This process includes an exam, performance review and industry evaluation. Certification is recognized across Canada and is managed by the Canadian Tourism Human Resource Council at the national level and the Saskatchewan Tourism Education Council provincially. Industry Certification within the tourism industry related to this course includes: Food and Beverage Server, Banquet Server, Sales and Manager, Host/Hostess, Maitre'd, Director of Sales and Marketing, Special Events Coordinator, and Special Events Manager. Students can track their hours in the workplace toward the industry hours required to challenge the process.
Certification is a process whereby individuals are recognized for meeting industry standards through an evaluation of their knowledge, skills, and attitudes. The benefits of certification for the students are the following:
The Saskatchewan Best program may be offered by teachers to their students within the school. Based on an agreement between Saskatchewan Education and the Saskatchewan Tourism Education Council, Saskatchewan Education will purchase the rights to deliver Saskatchewan Best annually in provincial schools offering Tourism, Hospitality, and Entrepreneurship A30, B30. Teachers of the Saskatchewan Best will be required pay a $150.00 training fee and attend a 1 ½ day seminar. Upon completion of the seminar, an instructor's certificate will be awarded allowing them to provide Saskatchewan Best program instruction to students in provincial K-12 schools and in Tourism, Hospitality, and Entrepreneurship A30, B30 only. Saskatchewan Best Certified Teacher Instructors, in collaboration with Saskatchewan Tourism Education Council, may provide training to other teachers for certification in the Best program for K-12 schools. Teachers can also contact Saskatchewan Tourism Education Council to have a certified instructor deliver the program to their students. For more information on delivery models and cost for the program please contact the Saskatchewan Tourism Education Council.
For more information contact the Saskatchewan Tourism Education Council. Each student enrolled in this program will receive a book and upon completion of the six-hour program, a pin and certificate will be given. A nominal fee will be charged to each student to cover the cost of the materials which the student receives (approximately $15.00 for workbook, certificate and pin).
It is recommended that the Saskatchewan Best program be offered for one full day or two half days to fulfil the six hour requirement.
For information on Certification, Tourism Apprenticeship, Saskatchewan Best, and The ATP Career Passport contact:
Executive Director
Saskatchewan Tourism Education Council (STEC)
2154 Airport Drive
Saskatoon SK S7L 6M6
Certification will be granted upon completion of the "Food Safe" program offered in Module 5.
Apprenticeship and Trade Certification
Each of the Tourism, Hospitality, and Entrepreneurship 30 courses incorporates a work study component of 50 hours, for students to acquire industry skills training. Students can receive advance standing towards apprenticeship training for the hours spent in workplace training.
Employees record student work study hours on a Form 6 which is to be submitted to the Apprenticeship and Trade Certification Unit when a student makes application for apprenticeship training after completing high school.
The criteria to achieve journeyperson certification in the Cook trades and Food and Beverage Person appear in Appendix E. Direct your inquiries to STEC for Food and Beverage Person.
To apply for apprenticeship training after high school completion, please contact:
The Apprenticeship and Trade Certification Unit
Saskatchewan Post-Secondary Education and Skills Training
Room 226, 3085 Albert Street
Regina SK S4P 3V7
Food Safe
Food safety and sanitation certification. There are two courses that are 6-8 hours each in length. These are Food Safe and National Sanitation Training Program (NSTP). The Food Safe course is recommended because it is a newer version. These are prepackaged courses which are available for purchase in British Columbia.
The courses establish employee standards that are recognized province-wide by the food industry. Teachers of this course may include: nutritionists, health inspectors, or Home Economics teachers with a food science background. In order to instruct this course, teachers must submit a written request to the regional health district in the area and be prepared to work with the public health inspector in the area. Teacher credentials must be verified by a committee. In preparation for instructor certification, the teacher must be prepared to enroll in a 7-8 hour course given by the public health inspector in the health district. Upon successful completion of the course, a teacher may then instruct the course at no cost to the student. The course is designed with a number of target objectives. Teachers may design their own program to meet the objectives of the Food Safe Program and submit it to the senior health inspector in the health district area, for approval prior to offering it to students for certification. At this time, there is no charge to register students for certification. If school personnel are unable to instruct this course, a certified instructor will come to the school, and the course will be taught to the students for the cost of $15 for the first person and $10 for each person thereafter. Contact the public health inspector in the area for more details.
Upon completion of the program, students will write a standard exam that is administered by the public health inspector. Successful candidates' names are placed on a registry for Saskatchewan by submitting them to the senior health inspector in the district. It is recommended that employees take a refresher course every five years, but it is not mandatory. This certification is required by law in accordance with section 10 of the Public Eating Establishment Regulations which states "unless exempted by a medical health officer, every holder of a licence shall ensure that a person who has successfully completed a course in food sanitation approved by the minister is working in the public eating establishment at all times when food is being prepared and served." This means that at least one person per shift working in a food establishment must have certification in the Food Handlers course.
Articulation
Tourism, Hospitality, and Entrepreneurship A30, B30 have been designed to provide students access to entry level positions in food industry employment or a smooth transition for those students planning to enrol in a post-secondary institution for further career development. Post-secondary institutions may develop a system of transfer of credits and recognition of prior learning. Transition to SIAST Wascana Campus, Kelsey Campus and Palliser Campus, is a major goal of this course. Course offerings related to Tourism, Hospitality, and Entrepreneurship A30, B30 are as follows:
Articulation with Post-Secondary Institutions
STEC Core Skills Training - Introduction to Tourism
STEC Train the Trainer
STEC Occupation Specific Skill Training
Food and Beverage Server
Food and Nutrition Management
A two year diploma program provides students with training in food production and service, normal and clinical nutrition, and food service management. Graduates of the program seek challenging and rewarding careers as Food Service Managers in restaurants, department stores, industrial catering, schools and colleges, health care facilities, and other institutions.
Hotel and Restaurant Management
This is a two year diploma program enabling students to develop the full range of interpersonal, academic and reasoning skills necessary for job entry into the hospitality field, leading to positions with increasing managerial ability.
This program offers:
Professional Cooking
This one year certificate program provides students with training in a variety of components of the cooking trade including the basic principles of cooking, gourmet cooking, menu planning, and food costing procedures. Graduates of the program seek employment opportunities in major hotels, restaurants, resorts, catering facilities, and institutional food service establishments.
Food Service Worker Program
This program is currently offered at SIAST Palliser Campus and SIAST Woodland Campus. This distance education program is designed to improve the knowledge and skill levels of Dietary Aides, Cook's Helpers, Assistant Cooks, and Cooks employed in commercial and institutional food service establishments. Students receive instruction through SCN television broadcasts, videotape, and/or written correspondence. The program consists of ten (10) courses which may be taken individually or as part of the certificate program:
Professional Cooking - see above
Cook 120 - Safety, Sanitation & Personal
Students complete an accredited Canadian Food Sanitation Course. All students will learn the proper sanitation procedures and personal hygiene needed to gain and hold employment in the cooking field.
Cook 122 - Elementary Kitchen Management
Discusses standards of professionalism in the cooking trade, organizational structure of the modern kitchen, weights and measures, and basic principles of food production and supply utilization and storage. Students will learn to read recipes to convert standard recipes to meet current needs, and to plan basic menus.
Cook 124 - Kitchen Tools & Equipment
Students receive instruction on the correct procedures for using, operating, cleaning, and maintaining all hand tools and equipment available to the Cooking Trade. Students will be expected to demonstrate their ability to use various hand tools and equipment.
Cook 126 - Trade Knowledge
This course discusses kitchen terminology and cooking methods, uses of seasonings and flavourings, and basic preparation techniques. Stressing the basic principles of nutrition and the nutritional requirements through the human life cycle, the course assists the student to prepare well-balanced meals.
Program Evaluation
A survey was conducted of industry professionals to determine their willingness to partner with the development of these courses. Results of this survey were used to determine areas taught within the program so that industry needs could be met. A copy of the survey has been adapted for teacher use and is included in Appendix B.
Regular program evaluation could include a survey of parents, students, and employers to determine program effectiveness and need for change, if any. Information specific to program evaluation is found in Saskatchewan Education's School-Based Program Evaluation Resource Book (1989) and the Practical and Applied Arts Handbook.
Student Evaluation
Student evaluation is an important part of teaching, as it allows the teacher to report successes and challenges to the student and the parent. Evaluation also provides valuable feedback about how a student learns best. It is important that teachers use a variety of evaluation strategies to evaluate student progress. For more information on evaluation of student achievement see Saskatchewan Education's Evaluation in Education, Report of the Minister's Advisory Committee on Evaluation and Monitoring (January 1989) and Student Evaluation: A Teacher Handbook (December 1991).
At the beginning of the course, it is important that the teacher discuss the evaluation strategies to be used in the course; when the evaluation can be expected to occur; and the weighting of each component of the evaluation. The weighting of the evaluation should be determined in relation to the amount of time spent on each area of the course.
The Tourism, Hospitality, and Entrepreneurship A30, B30 curriculum provides many opportunities for teachers to use a variety of instructional and evaluation strategies. Included in Appendix D of this guide are samples of overall evaluation schemes for the course of study, checklists for work study progress, evaluation for general student skills, and industry specific skills. Sample copies of evaluation instruments used in teaching this course are included in Appendix D.