NAME OF COURSE: HOSPITALITY AND TOURISM CODE: TFJ20 PROCESS AND PRODUCT – TOPICS / ACTIVITIES / PROJECTS CONCEPTUAL EXPERIMENTAL PROBLEM SOLVING PERCEPTUAL IMAGINATIVE INNOVATIVE / CREATIVE OPEN ENDED / EXPLORATORY INFORMATION GATHERING LISTENING / HEARING DISCUSSING / SPEAKING WRITING / NOTE TAKING READING / LOOKING INTER-DISCIPLINARY SKILLS PRACTICE PRODUCTION APPLICATION ANALYTICAL SYNTHESIS / INTEGRATION EVALUATE / JUDGING REFLECTIVE APPRECIATION PROCEDURAL / PROCESSING DESIGN INTUITIVE / EXPRESSIVE LOGICAL / PROGRESSIVE INDIVIDUALIZED LEARNING INDEPENDENT LEARNING GROUP LEARNING BEHAVIOUR, ATTITUDE CHANGE SOCIETY / COMMUNITY RESPONSE EXPERIENCE / CO-OP/ WORK EXP. OUT OF CLASS WORK / HWK. CLEAN UP ROUTINES METHODS OF EVALUATIONS TO BE USED Project Portfolio Quiz Test Practical Evaluation BREAK DOWN OF EVALUATIONS CRITERIA AND VALUES Project…………………………………………. 20% Portfolio……………………………………….. 25% Quiz…………………………………................ 10% Test……………………………………………. 20% Practical Evaluation…………………………… 25% Total 100% TYPES OF EVALUATION TEACHER EVALUATION / GRADES ANECDOTAL COMMENTS TCHR. / STDNT. DISCUS. OR PROJECT GROUP DISCUSSION / EVALUATION SELF-EVAL. / VERBAL WRITTEN PEER EVAL. VERBAL WRITTEN FORMATIVE / SUMMATIVE QUALITATIVE / QUANTITATIVE 35% PROCESS VS 65% PRODUCT THEORY 65 % OF TIME ON THIS UNIT PRACTICAL 35 % OF TIME ON THIS UNIT
Which of the following statements about poisonous bait is TRUE? Use gloves while handling the bait; Place the bait under the kitchen counter area, out of sight; Only apply bait to areas that kitchen staff are aware of; or A licensed pest control operator must handle the poisonous bait. When reheating food: Use a hot holding unit that has been pre-heated; Heat the food to 74°C (165°F) in under 2 hours; Do not reheat it more than 3 times; or All of the above. When using a three-compartment sink to wash dishes, the second sink is used for: Washing; Sanitizing; Rinsing; or Soaking. In Facilities Design, proper planning must consider: Food volume; Processing requirements; Flow of Food; or All of the above. Answer Key For 2014 Unit Test TEST QUESTION ANSWER 1 FALSE 2 TRUE 3 FALSE 4 TRUE 5 TRUE 6 D
FIFO - Short form that stands for first in first out. Flow Of Food - The term used to describe what happens to food from the time it enters a workplace until it is sent out or served customers. Food Allergies - A medical condition in which a person’s body has a chemical reaction to a specific food or something in the food. Foodborne Illness - A disease caused by ingestion of contaminated food. Food Handler - Any person who is involved with receiving, storing, preparing or serving food. Food Poisoning - Common term for foodborne illness. Refers to the people getting sick from eating food that is contaminated by virus, bacteria or parasites. Food Safety - General term that includes many different things relating to buying, selling, handling, preparing, cooking and serving food. To ensure that the food does not make customer sick. Grading -A system of measuring in describing the size and quality of food. HACCP - Hazardous Analysis Critical Control Point. - The system to monitor food from time food comes in the door of a food establishment until it gets to the customer. Harmful Substance - The term used to describe anything that can contaminate food and make people sick examples include-allergens, chemicals, bacteria and other micro-organisms, viruses, parasites, protozoa. Hazardous Food - Foods that will allow the growth of harmful bacteria, if it is not stored at safe temperature, or cooked to a safe temperature. Ice Water Bath -A mixture of half water and half crushed ice or chopped ice that is used cool hot food safely. In Direct Transmission - Describes a situation in which harmful substances travel from one surface or food to another. Infestation - Having a large number of insects or rodents in the location - pest problem. Insecticide - Chemical used to kill insects. It is poisonous to insects and can be harmful to people if it gets into food. Internal Temperature - The temperature of food in the middle or at the thickest part. Micro-Organisms - Tiny forms of life you cannot see unless you look through microscope, some examples of micro-organisms are bacteria, viruses, parasites, moulds and yeast. One-Stage Cooling - A method for cooling food quickly so, that it does not stay in the temperature danger zone for too long. Personal Hygiene