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

C1.2 analyse how tourism has affected the environment within or outside the local community
(e.g., the effects of increased tourist traffic, increased water use, rising property values)
C1.3 identify, through research, an appropriate code of ethics and/or guidelines for sustainable
tourism and describe how they could be applied locally and globally
C1.4 identify and describe ways in which the tourism industry could offset its impact on the
environment (e.g., develop or support a tree planting program, develop or contribute to a
carbon offset fund)
C2. Industry Practices and Society
C2.1 describe, on the basis of research, how the tourism industry has changed in recent years
(e.g., growth in tourist numbers, greater variety of tourist destinations, growing
popularity of eco/adventure tourism and culinary tourism) and explain how these
changes have affected local and provincial communities and their economies
Hospitality and Tourism, Grade 12, Workplace Preparation
(TFJ4E)
A. Hospitality and Tourism Fundamentals
A2. Planning Nutritious Meals
A2.4 identify the differences (e.g., with respect to yield, nutrition, freshness, taste) between
locally grown and/or organically grown fruits and vegetables and those grown using
traditional cultivation techniques (e.g., use of fertilizer and pesticides) and/or harvested
unripe and transported long distances
A3. Food Handling and Storage
A3.4 demonstrate effective management of resources and inventory (e.g., in terms of portion
control, waste management, and energy conservation)
C. Industry Practices, the Environment, and Society
C1. Industry Practices and the Environment
C1. demonstrate an understanding of how various practices connected with the tourism
industry in general and the food and beverage services sector specifically affect the
environment, and how these effects can be reduced
C1.1 identify the effects that the tourism industry has on the environment (e.g., undeveloped
areas exploited for commercial gain, environmentally sensitive areas affected by
pollution and waste disposal, infrastructure expanded and upgraded, areas of natural
beauty preserved as tourist attractions)
C1.2 describe how the food and beverage services sector can both protect the environment and
encourage the sustainable use of natural resources (e.g., by choosing new locations on or
near existing infrastructure to reduce the need for new infrastructure, providing guests
with the option not to have linens washed daily, composting organic waste from
Technological Education 201