Cooperative Education Course Personalized Placement Learning Plan Components
Course	Hospitality and Tourism, Grade 11, Workplace Preparation, TFH3E The Ontario Curriculum, Grades 11 and 12, Technological Education, 2000
Credit Value	1
Description of the Placement Situation
This workplace is an institutional (university residence) setting where approximately 500 students are served breakfast, lunch, and/or dinner. The fare varies from short-order foods, pasta and pizza, to full-course meals. This staff is comprised of a unit manager, two full-time cooks, and several service personnel. The student will make food to order as the customer watches.
Credit Value of Cooperative Education Course 2

Related Course Expectations
Strand: Theory and Foundations TFV.02 · identify the characteristics of a variety of foods; TFV.03 · describe food product handling, storage, and preparation techniques; TF3.02 - apply National Sanitation Code cleanliness standards during the handling, storage and preparation of products; TFV.04 · demonstrate familiarity with the equipment and facilities used in the hospitality and tourism industry; TF4.01 - demonstrate a familiarity with a variety of equipment related to hospitality and tourism. Strand: Skills and Processes SPV.01 · manage activities, equipment, and personnel effectively to provide service to customers; SP1.01 - identify and describe the safe use, set-up, and maintenance of equipment used in a variety of activities; SP1.03 - control product reception, handling, storage and rotation effectively;	SP1.05 - apply correctly, standards of personal hygiene and grooming; SP1.07 - meet the needs of customers; SPV.02 · apply correctly principles related to the preparation, presentation, and service of food products; SP2.01 - prepare simple recipes using available ingredients; SP2.04 - measure quantities correctly in both imperial and metric units; SP2.05 - convert recipes correctly to increase or decrease their yield; SP2.06 - prepare vegetables, stocks, soups, sauces, meat, poultry, fish, seafood, and a variety of desserts. Strand: Impact and Overall Consequences ICV.02 · describe and, where appropriate, apply industry standards of health and safety for the use of materials, tools, and equipment in the hospitality and tourism industry; IC2.04 - identify, and where appropriate, apply health and safety acts and regulations that pertain to the hospitality and tourism industry.
Cooperative Education Expectations
Health and Safety H1 - an understanding of workplace health and safety rules Rights and Responsibilities R2 - placement-specific workplace health and safety considerations	Reflective Learning RL2 - reflect on and analyse their placement experiences RL3 - reinforce the job-skills theory acquired in the classroom and the skills, techniques and principles learned at the placement

Employer’s Expectations

The employer expectations are the same as those identified from the related course and the Cooperative Education course.

See relevant learning skills, which are assessed with a rating scale for reporting purposes.

For OYAP students, see the training standards for the appropriate trade and its related training program.

Learning Opportunities at the Placement

Learning Strategies

The student has opportunities to learn about: · appropriate safety procedures specific to the organization; · proper and safe use of equipment for the preparation of food, including but not limited to the following: knives, mixers, slicers, ovens, salamanders, stoves, bain-maries, steamers, etc.; · producing quality food products (may include soups, appetizers, salads, meat, fish, seafood and poultry entrees, desserts), following standard recipes; · following verbal and written instructions; · using and interpreting basic cooking and baking terms; · accurate use of weights and measures (dry) and volume capacity (dry/liquid); · scaling or converting (increase or decrease quantities) a recipe as needed to meet the client’s needs; · estimating quantity of servings needed; · applying industry standards of health and safety in the workplace; waste factors handling, preparing, and storing all ingredients and/or food products in a safe, efficient manner consistent with good standard operating practices and the National Food Sanitation Code and/or HACCP; · applying industry standards of personal hygiene and grooming; · applying proper stock rotation principles; · reading a dial or digital thermometer; · accurately measuring temperatures of food products, as needed; · properly charting or recording data (time, temperature), as required.

The student learns through: · experiential learning · conferencing · discussion · performance · demonstration · display · oral presentation · report · direct and indirect instruction · observation · reflective learning · investigation · reading

Assessment and Evaluation: Strategies and Scoring Tools

Purpose	Assessment and Evaluation Strategies	Scoring Tools	Expectations	Achievement Chart
Evaluation	Reflective Learning	Rubric	W1, W2, W3, J3, R1, R2, R3, R5, R7, R8, H1, H2, H3, H4, H7, RL1, RL2, RL3	K/U, T, C, A
Assessment	Performance: Safety Procedures	Anecdotal Record Checklist	ICV.02, IC2.04 H1, R2	C, A
Assessment	Performance: Dress and Personal Hygiene	Anecdotal Record Checklist	SPV.01, SP1.05	C, A
Assessment Evaluation	Performance: Use and application of basic cooking and baking terms	Anecdotal Record Rating Scale		K/U, T, C, A
Assessment Evaluation	Performance: Food Preparation	Checklist Rating Scale (finished product)	SPV.01, SPV.02, SP2.01, SP2.04, SP2.05, SP2.06	K/U, T, C, A
Assessment	Performance: Correct handling, storage and stock rotation	Checklist	TFV.02, TFV.03	C, A
Assessment Evaluation	Performance: Correct use of common equipment used in the baking and hospitality industry	Anecdotal Record Rating Scale	SPV.01, SP1.01	K/U, T, C, A
Assessment Evaluation	Getting Ready to Cook Performance: Now I’m Cooking Presentation: Now That I’ve Cooked … I Need to Reflect	Rubric	TFV.02, TFV.03, TF3.02, TFV.04, TF4.01, SPV.01, SP1.01, SP1.05, SP1.07, SPV.02, SP2.01, SP2.04, SP2.05, SP2.06, ICV.01, IC2.04	K/U, T, C, A