NAME OF COURSE: HOSPITALITY AND TOURISM CODE: TFJ20 CONCEPTUAL PROCESS AND PRODUCT TOPICS / ACTIVITIES / PROJECTS – 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 TYPES OF EVALUATION Project TEACHER EVALUATION / GRADES Portfolio ANECDOTAL COMMENTS Quiz TCHR. / STDNT. DISCUS. OR PROJECT Test GROUP DISCUSSION / EVALUATION Practical Evaluation SELF-EVAL. / VERBAL WRITTEN PEER EVAL. VERBAL WRITTEN BREAK DOWN OF EVALUATIONS CRITERIA AND VALUES FORMATIVE / SUMMATIVE QUALITATIVE / QUANTITATIVE Project…………………………………………. 20% Portfolio……………………………………….. 25% 35% 65% PROCESS VS PRODUCT Quiz…………………………………................ 10% THEORY 65 % OF TIME ON THIS UNIT 20% Test……………………………………………. Practical 25% Evaluation…………………………… Total 100% PRACTICAL 35 % OF TIME ON THIS UNIT
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
food_safety_unit_.docx