...TFJ 201 MR. F. GROE Course Overview Hospitality and Tourism Technology, Grade 10, Open Mr. F. Groe Cardinal Ambrozic Catholic Secondary School Identifying Information Course Title: Hospitality and Tourism Technology Grade: 10 Course Type: Open Ministry Course Code: TFJ2O Credit Value: 1 credit Department: Technological Education Description/Rationale This course emphasizes the scope of the hospitality and tourism industry. Students study food origins, food handling techniques, food preparation, health and safety standards, and the use of specialized tools and equipment. They also investigate travel and tourism activities in Ontario, develop effective communication and management skills, and identify career opportunities in the hospitality and tourism industry. Unit Titles (Time + Sequence) Unit 1 | Safety and Sanitation | 10 hours | Unit 2 | The Scope of the Hospitality and Tourism Industry | 10 hours | Unit 3 | Food Preparation and Handling | 30 hours | Unit 4 | Food Origins and Tourism | 30 hours | Unit 5 | Communication and Management Skills | 30 hours | Unit Descriptions Unit 1: Safety and Sanitation Description This unit introduces students to basic principles of personal, workplace, and food safety in hospitality and food service. Students examine their role in safety and sanitation in the hospitality and food service industry, beginning with their responsibilities as members of the school community. Through the study and...
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...PHED-1106-PY1 Walking and Fitness Test Quiz: Unit 6 - Part 1 - Nutrition Started 7/7/13 7:24 PM Submitted 7/7/13 7:40 PM Status Completed Score 80 out of 100 points Time Elapsed 16 minutes out of 1 hour and 30 minutes. Instructions Question 1 10 out of 10 points 6. The main function of __________ is to build and repair tissues in the body. Answer Selected Answer: 2. b. protein Question 2 10 out of 10 points 9. The body is perfectly capable of manufacturing all nutrients that are absorbed in the bloodstream and carried to the cells. Answer Selected Answer: 2. False Question 3 10 out of 10 points 3. Since vitamins and minerals are organic and inorganic substances responsible for regulating chemical reactions in the body and needed for growth and development, these substances are needed in large amounts. Answer Selected Answer: 2. b. false Question 4 0 out of 10 points 5. The classification of macronutrients (carbohydrates, fat, protein) and micronutrients (vitamins and minerals) is the same classification as fuel and regulatory nutrients. Answer Selected Answer: 2. b. false Question 5 10 out of 10 points 8. The nutrient carbohydrates can be classified in how many main groups: Answer Selected Answer: 2. 3 Question 6 10 out of 10 points 4. A source that provides all of the essential amino acids is: Answer Selected Answer: 2. b. a complete protein Question 7 10 out of 10 points 1. Which is the fuel nutrient that is responsible...
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...PHED-1106-PY1 Walking and Fitness Test Quiz: Unit 6 - Part 1 - Nutrition Started 7/7/13 7:24 PM Submitted 7/7/13 7:40 PM Status Completed Score 80 out of 100 points Time Elapsed 16 minutes out of 1 hour and 30 minutes. Instructions Question 1 10 out of 10 points 6. The main function of __________ is to build and repair tissues in the body. Answer Selected Answer: 2. b. protein Question 2 10 out of 10 points 9. The body is perfectly capable of manufacturing all nutrients that are absorbed in the bloodstream and carried to the cells. Answer Selected Answer: 2. False Question 3 10 out of 10 points 3. Since vitamins and minerals are organic and inorganic substances responsible for regulating chemical reactions in the body and needed for growth and development, these substances are needed in large amounts. Answer Selected Answer: 2. b. false Question 4 0 out of 10 points 5. The classification of macronutrients (carbohydrates, fat, protein) and micronutrients (vitamins and minerals) is the same classification as fuel and regulatory nutrients. Answer Selected Answer: 2. b. false Question 5 10 out of 10 points 8. The nutrient carbohydrates can be classified in how many main groups: Answer Selected Answer: 2. 3 Question 6 10 out of 10 points 4. A source that provides all of the essential amino acids is: Answer Selected Answer: 2. b. a complete protein Question 7 10 out of 10 points 1. Which is the fuel nutrient that...
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...Course PHED-1106-PY1 Walking and Fitness Test Quiz: Unit 6 - Part 2 - Nutrition Started 7/9/13 7:52 PM Submitted 7/9/13 7:58 PM Status Completed Score 100 out of 100 points Time Elapsed 6 minutes out of 1 hour. Instructions Question 1 10 out of 10 points A serving of dried fruit would be the size of: Answer Selected Answer: 2. b. a golf ball Correct Answer: 2. b. a golf ball Question 2 10 out of 10 points 1. The main purpose of "My Plate" is to: Answer Selected Answer: 5. e. All of the above Correct Answer: 5. e. All of the above Question 3 10 out of 10 points 3. When reading a food label, the term “________” means that food contains no amount (or very, very small amount) of a certain nutrient. Answer Selected Answer: 3. Free Correct Answer: 3. Free Question 4 10 out of 10 points 5. According to My Plate what type of food are beans? Answer Selected Answer: 5. e. Both A and B Correct Answer: 5. e. Both A and B Question 5 10 out of 10 points 7. It is recommended that one should not consume more than ________mg of Sodium a day. Answer Selected Answer: 2. b. 2300mg Correct Answer: 2. b. 2300mg Question 6 10 out of 10 points 8. Information on the food label is based on what? Answer Selected Answer: 3. c. 2000 calorie diet Correct Answer: 3. c. 2000 calorie diet Question 7 10 out of 10 points 9. When reading a food label one should consider a serving that has anything greater than ____________% to be a...
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...Course PHED-1106-PY1 Walking and Fitness Test Quiz: Unit 6 - Part 2 - Nutrition Started 7/7/13 7:44 PM Submitted 7/7/13 8:04 PM Status Completed Score 70 out of 100 points Time Elapsed 19 minutes out of 1 hour. Instructions Question 1 10 out of 10 points 1. The main purpose of "My Plate" is to: Answer Selected Answer: 5. e. All of the above Correct Answer: 5. e. All of the above Question 2 0 out of 10 points 5. According to My Plate what type of food are beans? Answer Selected Answer: 1. a. protein Correct Answer: 5. e. Both A and B Question 3 10 out of 10 points 2. The size of a serving of chicken would be equal to: a. a tennis ball b. a stack of 4 cds c. a golf ball d. a deck of cards Answer Selected Answer: 4. d. a deck of cards Correct Answer: 4. d. a deck of cards Question 4 10 out of 10 points 6. On a product’s food label, ____________ are reference values that indicate what percentage of that nutrient is contributed to the recommended total daily intake, based on a daily 2000 calorie diet. Answer Selected Answer: 1. a. daily values Correct Answer: 1. a. daily values Question 5 10 out of 10 points 8. Information on the food label is based on what? Answer Selected Answer: 3. c. 2000 calorie diet Correct Answer: 3. c. 2000 calorie diet Question 6 0 out of 10 points 9. When reading a food label one should consider a serving that has anything greater than ____________% to be a high fat food. Answer Selected...
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...CHAPTER 1 INTRODUCTION This chapter deals with the background and rationale of the study, statement of the problem, theoretical and conceptual frameworks, significance of the study, and its scope and delimitations. It includes a review of related literature, both foreign and local, synthesis, and the conceptual and operational definition of some terms used in the study. Background and Rationale of the Study The School Health Nursing Program (SHNP)is an integral part of the total school program. The philosophy of the School Health Nursing Program is consistent with the socio-economic, cultural and political philosophy of the people. Therefore, health and nutrition education are aligned with their democratic way of life. The School Health Nursing Program is a health service offered by the DepEd for elementary school children in the province of Capiz. School nurses visit schools throughout the year to provide children with the opportunity to have their health checked; provide information and advice about healthy behaviors and link children and families to community-based health and wellbeing services. This program is designed to identify children with potential health-related learning difficulties and to respond to health concerns and observations about the child's health and wellbeing. Other activities offered by the program may include formal and informal health education and health promotion to the school community. The School Health Nursing Program...
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...Recitation (10/16 and 10/19) Read Lab 8 Quiz covering Lab 8 1 THE HUMAN BODY – LEVELS OF ORGANIZATION 1. MOLECULES (e.g. water, two atoms of hydrogen linked to one atom of oxygen) and macromolecules ( = "large molecules", e.g. DNA) 2. CELLS (e.g. white blood cells, muscle cells, nerve cells), which contain cell organelles (e.g. mitochondria, little powerhouses that produce energy for the cells) 3. TISSUES, made up of cells (e.g. muscle tissue, nerve tissue) 4. ORGANS, groups of tissues (e.g. liver, heart, kidney) 5. SYSTEMS, groups of organs designed to do a specific job (e.g. the digestive system, reproductive system, nervous system). Cavities of the Body Membranes of the Body MEMBRANES THORACIC CAVITY PLEURAL lines thoracic cavity and covers lungs ABDOMINOPELVIC CAVITY PERICARDIAL surrounds heart and covers its surface PERITONEAL lines abdominopelvic cavity and covers organs inside (stomach, intestines, etc.) 2 ORGAN SYSTEMS 1. Body covering 2. Support, protection and movement 3. Integration and coordination 4. Processing and transporting 5. Reproduction - integumentary system - skeletal system - muscular system - nervous system - endocrine system - digestive system - respiratory system - circulatory system - lymphatic system - urinary system - reproductive system Some New Words You must learn the following descriptions of the relative positions of body parts. Superior/inferior superior...
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...Unit 21: Nutrition for Health and Social Care Unit code: L/601/2407 QCF Level 3: BTEC Nationals Credit value: 10 Guided learning hours: 60 Aim and purpose This unit aims to give learners an understanding of current thinking on nutritional health particularly relating to users of health and social care services. Learners will then be able to apply this understanding and make recommendations to improve the nutritional health of an individual. Unit introduction This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and Physiology for Health and Social Care. Improvements in the diet of individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing...
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...1. | CHAPTER 4 QUIZ ALL | | The process that plants use to make glucose from carbon dioxide and water in the presence of the sun's heat and light is called | | | Student Response | Feedback | A. | biosynthesis. | | B. | anabolism. | | C. | photosynthesis. | | D. | glycogenesis. | | | Score: | 1/1 | | | 2. | | | Which of the following breakfasts would be highest in carbohydrate? | | | Student Response | Feedback | A. | Grapefruit half, 2 fried eggs, 3 bacon slices, 1 slice of toast with butter, coffee | | B. | 8 ounces orange juice, 2 cups Cream of Wheat with 2 tablespoons sugar, English muffin with jelly, 1 cup whole milk | | C. | 8 ounces orange juice, 2 bran muffins, 8 ounces nonfat yogurt, coffee | | D. | 1 cup whole milk, 2 ounces sausage, 2 fried eggs, 1 slice of toast with butter | | | Score: | 1/1 | | | 3. | | | fv | | | Student Response | Feedback | A. | glucose | | B. | fructose | | C. | glycogen | | D. | lactose | | | Score: | 1/1 | | | 4. | | | If you had the condition phenylketonuria, which should you not use? | | | Student Response | Feedback | A. | Acesulfame-K | | B. | Aspartame | | C. | High fructose corn syrup | | D. | Saccharin | | | Score: | 1/1 | | | 5. | | | In the U.S. diet, carbohydrate supplies approximately what percentage of total kcalories? | | | Student...
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...MARKET SHARE OF “HEALTH DRINKS” SUBMITTED TO PUNE UNIVERSITY BY CHIRAG G PATEL AS PART FULFILLMENT OF B.B.A. (3RD YEAR) APRIL, 2010 SINHGAD COLLEGE OF COMMERCE, PUNE - 411048 C O N T E N T S |Chapter No. |Title |Page No. | | |Declaration |3 | | |Guide Certificate |4 | | |Acknowledgement |5 | | | | | | | | | | | | | | | | | |I |Executive Summary |6-7 | | | ...
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...MARKET SHARE OF “HEALTH DRINKS” SUBMITTED CHIRAG G PATEL AS PART FULFILLMENT OF B.B.A. (3RD YEAR) APRIL, 2010 C O N T E N T S |Chapter No. |Title |Page No. | | |Declaration |3 | | |Guide Certificate |4 | | |Acknowledgement |5 | | | | | | | | | | | | | | | | | |I |Executive Summary |6-7 | | | | | | ...
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...I. PRODUCTS AND SERVICES ASPECT 1. Description of Products and Services Chocolicious delight is derived from chocolates that are so delicious that will even make your cravings more satisfied by its aroma and sense of being new in a way consumers tend to be curious on what taste it will be. The products that we offer in our shop has multi-varietal flavors that we have incorporated to make it unique among other common flavors of chocolates that are being sold at the market as of now, we have infused twenty one flavors of chocolates mainly nine fruits and six vegetables in which each has its own distinct taste and aroma that will compliment with our chocolates and make it sure it will blend well with the texture and taste level of our consumers preference and these chocolate flavors are the following. We also have the list of the standard recipe for making our chocolates. Fruit Flavors | Vegetable Flavors | Chesa | Corn | Dragon Fruit | Singkamas | Lanzones | Potato | Rambutan | Squash | Guapple | Sayote | Guyabano | Ampalaya | Marang | | Avocado | | Chocolate butterscotch balls covered with Graham This recipe is made of dark or white chocolates with a flavor of exotic fruits and healthy veggies that where dip with shortening, chocolate, and filled with soft chewy butterscotch mixture covered with crunchy graham bits. These “Coco or Choco balls” as we call it vary in different sizes and texture according to the flavor of chocolate. Chocolate Truffles ...
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...Executive summary Recent success in the Indian market of pasta has compelled Nestle Bangladesh to introduce new snack “Maggi Pasta” in Bangladeshi market. This snack is still not that much popular because of unavailability and high price. Beside that no other company is producing or supplying a good amount of pasta in the local market. This gives a huge advantage to Nestle Bangladesh ltd. to enter in a very less competitive market and enjoy the first mover advantage. The company will get benefit from already a well established distribution channel of nestle and its’ dexterous staff to give the product in the peak of its success. The expected market share could be achieved by a sound promotion policy and by the brand name of Nestle as the maggi noodles is already a well known product. This instant pasta mix will attract customers just like it attracted the noodles customers. And as a different product it will be able to gain more market share by creating a completely new market. New types of pasta will be introduced to the market to keep the market in hand and the beginning will have a pasta festival that will create a brand value, promote the product, strengthen the brand in the customers’ mind and make customers believe that the only instant pasta mix provider in the market is maggi. The company is expecting to have a 40 percent share of the market at the first quarter and what will reach in 80/85 percent at the end of the year. Production cost could be minimized by nestle...
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...CSR Activities of Nestlé Bangladesh Limited "CSR Activities of Nestlé Bangladesh Limited" BUS-400 Suntu Kumar Ghosh Submitted to Internship Report On Assistant Professor BRAC Business School, BRAC University Submitted by Date of Submission: July 17, 2014. Declaration I hereby declare that the Internship report on “CSR Activities of Nestlé Bangladesh Limited” submitted as a partial fulfilment of the requirements for the degree of Bachelor of Business Administration; to BRAC University is my original work. I tried to gather a collection of the information to make my report specific and coherent. This report is not submitted for the award of any other degree, diploma, fellowship or other similar titles or prizes. The whole report is uniquely done by me. …………………………………………….. Musharrat Tarannum ID- 10104053 BRAC Business School BRAC University [i] Letter of Transmittal July 17, 2014. Mr. Suntu Kumar Ghosh Assistant Professor BRAC Business School (BBS) BRAC University Re: Submission of Internship Report Dear Sir Here is the Internship Report on “CSR Activities of Nestlé Bangladesh Limited”. This report was the partial fulfilment of BBA program. I have tried my best to submit a good report with as much information as I could gather during the short time span allotted for writing the report. I made sincere efforts to study related materials, documents, observe operations performed in Nestlé Bangladesh Limited and examine relevant records for preparation...
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...Manual for the GMAT*Exam version 8.0 All rights reserved. No part of this manual may be reproduced for distribution to a third party in any form or by any means, electronic or mechanical, including photocopying, recording, or any information retrieval system, without the prior consent of the publisher, The Princeton Review. This Manual is for the exclusive use of Princeton Review course students and is not legal for resale. GMAT is a registered trademark of the Graduate Management Admission Council. The Princeton Review is not affiliated with Princeton University or the Graduate Management Admission Council. Permission to reprint this material does not constitute review or endorsement by the Educational Testing Service or the Graduate Management Admission Council of this publication as a whole or of any other sample questions or testing information it may contain. Copyright © 2003 by Princeton Review Management, L.L.C. All Rights Reserved. 800.2Review/ www.princetonreview.com ACKNOWLEDGMENTS Thanks to the following for their many contributions to this course manual: Tariq Ahmed, Kristen Azzara, Shon Bayer, John Bergdahl, Marie Dente, Russ Dombrow, Tricia Dublin, Dan Edmonds, Julian Fleisher, Paul Foglino, Alex Freer, John Fulmer, Joel Haber, Effie Hadjiioannou, Sarah Kruchko, Mary Juliano, Jeff Leistner, Sue Lim, Michael Lopez, Stephanie Martin, Chas Mastin, Elizabeth Miller, Colin Mysliwiec, Magda Pecsenye, Dave Ragsdale, “GMAT” Jack Schieffer...
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