The Ontario Curriculum, Grades 9-12 - Ministère de l'éducation ...

Hospitality and Tourism, Grade 11, Workplace Preparation
(TFJ3E)
C. Industry Practices, the Environment, and Society
C1. Industry Practices and the Environment
C1. demonstrate an understanding of ways in which various practices of the food and
beverage services sector of the tourism industry affect the environment
C1.1 describe environmentally friendly disposal procedures for waste food products and food
packaging (e.g., composting, recycling)
C1.2 create a plan to implement an environmentally friendly disposal procedure for waste
food products and/or food packaging (e.g., a plan to set up a composting or recycling
program in the school cafeteria, a plan to encourage the use of biodegradable
containers for take-out food)
C1.3 explain how the food and beverage services sector can support the achievement of
environmentally responsible goals (e.g., goals of ecotourism, conservation goals,
preservation goals)
C1.4 assess the ecological footprint of an event or activity
C2. Industry Practices and Society
C2.1 describe the social and economic impact of new products and technologies used in the
food and beverage services sector (e.g., marketing of organic and genetically modified
foods has raised consumer awareness of health and environmental issues; use of
combination ovens has reduced labour costs and product wastage; …)
Hospitality and Tourism, Grade 12, College Preparation (TFJ4C)
A. Hospitality and Tourism Fundamentals
A1. Management Techniques and Strategies
A1.4 summarize the necessity for policies and procedures (e.g., … procedures for dealing
with environmental issues such as waste) to support management objectives in the
tourism industry
C. Industry Practices, the Environment, and Society
C1. Industry Practices and the Environment
C1. demonstrate an understanding of factors that affect the relationship between the tourism
industry and the environment
C1.1 explain why the tourism industry has a responsibility to protect the environment and
encourage the sustainable use of natural resources (e.g., by reducing, reusing, and
recycling waste; by using energy efficiently; by using biodegradable cleaning products)
200 Environmental Education, Grades 9−12: Scope and Sequence of Expectations, 2011