Within Core Curriculum, the Practical and Applied Arts (PAA) is the eighth major area of study. Saskatchewan Education, its educational partners, and other stakeholders, have collaborated to complete the PAA renewal. Some PAA curriculum guidelines have been updated; some components have been integrated, adapted, or deleted; some Locally Developed Courses have been elevated to provincial status; and some new guidelines have been developed.
A companion Practical and Applied Arts Handbook provides background on Core Curriculum philosophy, perspectives, and initiatives. The Handbook articulates a renewed set of goals for PAA. It presents additional information about the PAA area of study, including guidelines about work study and related Transition-to-Work dimensions. A PAA Information Bulletin provides direction for administrators and others. Lists of recommended resources for all guidelines will be compiled into a PAA Bibliography with periodic updates.
Philosophy and Rationale
The Tourism, Hospitality, and Entrepreneurship (THER) curriculum enables the student to explore entrepreneurship as it relates to the food service industry. The curriculum is designed to create an awareness of the food service industry and its value to the economy. The course allows students to experience components of the food service industry so that they may become successful intrapreneurs or entrepreneurs within a business. It is important to realize that hospitality means offering good service through food, beverage and accommodation services. The Tourism, Hospitality, and Entrepreneurship curriculum focuses primarily on the areas of food preparation and service within the Food and Beverage sector of the tourism industry. Food and Beverage is the largest sector of the eight tourism (trade) sectors in the province. The Food and Beverage Industry represents the largest part of all present tourism business and experts predict further growth in the future.
Tourism contributes significantly to the province's economy and employment. The industry continues to grow in Saskatchewan and provide opportunities for employment and certified training. Tourism in the province is built upon the unique natural environment, rich history, and the many cultures that help shape the identity of the Saskatchewan people.
In Saskatchewan, hospitality has a style of its own. This has been demonstrated through events such as the Grey Cup, Big Valley Jamboree, Canadian Western Agribition, and other national and international events held in the province. Providing quality guest service and hospitality can mean the difference between success and failure for major events such as these. Effective communication skills, the ability to anticipate and satisfy guest needs, combined with a high standard of professional appearance and behaviours, are basic skills students will need to succeed in Tourism, Hospitality, and Entrepreneurship A30, B30. Offering these courses will provide relevant, practical situations for students to develop and demonstrate these important skills.
Aim, Goals, and Foundational Objectives
Aim
The aim of Tourism, Hospitality, and Entrepreneurship (THER) A30, B30 is to provide students with an understanding of the hospitality industry in Saskatchewan and of the components that make it a successful industry.
Goals
Awareness: To become aware of required pre-employment skills necessary within the food service industry.
Business Environment: To respond to learning and change in a business environment that will include decision making, problem solving and a sense of entrepreneurship.
Employability Skills: To develop team-building skills by working cooperatively with others. To acquire certification skills recognized by the food industry for employability.
Personal Management Skills: To promote self-esteem, confidence, and a positive attitude for business.
Communications: To develop effective social and communication skills for business environments.
Business and Entrepreneurship Attitudes: To experience a practical approach to using one's potential and opportunities to initiate ventures based on informed risk-taking.
Foundational Objectives
Foundational objectives are the major, general guiding statements that each student is expected to achieve for the modules of the PAA curriculum guidelines configured into courses. Foundational objectives indicate the most important knowledge, skills, attitudes/values, and abilities for a student to be able to learn in a subject. Both subject and Common Essential Learnings (CELs) Foundational Objectives to be emphasized are stated in this document. Some of these statements may be repeated or enhanced in different modules for emphasis or for achieving additional or more in-depth objectives. For Tourism, Hospitality, and Entrepreneurship, expectations for students include being able to:
All of the subject and CELs Foundational Objectives are stated explicitly at the beginning of each module.