CTSPlanner
Sign-in not configured
← Tourism

TOU3010 Food & Beverage Functions

Advanced · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students develop an understanding of the knowledge and skills required to plan and execute a food function that meets the needs of a client.
Prerequisite
CKA3900: Apprenticeship Safety or FOD1010: Food Basics or TOU1010: The Tourism Sector
Parameters
Access to personal or commercial food preparation facilities.
Supporting courses
TOU1040: Food & Beverage Industry TOU2040: Food & Beverage Service

Outcomes The student will:

  • 1 identify trends and issues in food service and relate them to industry activity

    • 1.1 explain the range of food service alternatives available and discuss the advantages and disadvantages of each type

    • 1.2 categorize food service businesses according to type of product and service

    • 1.3 explain societal trends and their impact on the food service industry, including:

      • 1.3.1 health consciousness

      • 1.3.2 time and convenience considerations

      • 1.3.3 leisure time

      • 1.3.4 cultural awareness

      • 1.3.5 disposable income

      • 1.3.6 environmental awareness

    • 1.4 research and describe current issues and their impact on the food service industry

    • 1.5 describe the impact of technological advances, including:

      • 1.5.1 availability of products

      • 1.5.2 new methods of food preservation

      • 1.5.3 preparation methods

      • 1.5.4 environmental impact

    • 1.6 identify and analyze food service innovations and their impact on the industry

    • 1.7 name provincial food service regulatory agencies and describe their roles

  • 2 identify food service venues in tourism, including:

    • 2.1 travel; e.g., cruise, airline

    • 2.2 accommodation; e.g., resort, hotel, back country lodges

    • 2.3 attractions and events; e.g., festivals, fairs, zoos, historic sites

    • 2.4 culinary tourism; e.g., wine tours, cooking tours

    • 2.5 agri-tourism; e.g., farmers’ markets, dude ranches

  • 3 develop a function plan and a menu to meet the needs of a client

    • 3.1 define the term function as used in the food service industry, and identify and discuss event parameters for a variety of events; e.g., graduation banquet, wedding, child’s birthday party

    • 3.2 list and describe factors to consider when planning a function, including:

      • 3.2.1 theme

      • 3.2.2 menu

      • 3.2.3 food safety

      • 3.2.4 cost

      • 3.2.5 time

      • 3.2.6 number of people

      • 3.2.7 individual requirements

      • 3.2.8 entertainment

    • 3.3 describe factors that determine the cost of different menu items, including:

      • 3.3.1 type of service

      • 3.3.2 availability of ingredients

      • 3.3.3 preparation method

      • 3.3.4 food costing (recipe portions)

    • 3.4 prepare a number of menu alternatives for a client with dietary concerns

    • 3.5 describe and explain seating arrangements and protocol used at formal functions

  • 4 design an evaluation process to measure the success of a function

    • 4.1 identify criteria for evaluating a function from the perspectives of participants and organizers

  • 5 demonstrate basic competencies

    • 5.1 demonstrate fundamental skills to:

      • 5.1.1 communicate

      • 5.1.2 manage information

      • 5.1.3 use numbers

      • 5.1.4 think and solve problems

    • 5.2 demonstrate personal management skills to:

      • 5.2.1 demonstrate positive attitudes and behaviours

      • 5.2.2 be responsible

      • 5.2.3 be adaptable

      • 5.2.4 learn continuously

      • 5.2.5 work safely

    • 5.3 demonstrate teamwork skills to:

      • 5.3.1 work with others

      • 5.3.2 participate in projects and tasks

  • 6 create a transitional strategy to accommodate personal changes and build personal values

    • 6.1 identify short-term and long-term goals

    • 6.2 identify steps to achieve goals

Program of Studies 2015. Source document, © Alberta Education.