Prescribed Learning Outcomes
It is expected that students will:
- propose appropriate strategies for handling customer relations
- evaluate career opportunities in the food-service industry
- demonstrate skills, attitudes, and behaviours necessary for employment in the food-service industry
- demonstrate an understanding of social, financial, and environmental issues related to the food-service industry
- critique food presentation in a commercial setting
- develop a plan to promote a food product
To view the prescribed learning outcomes for Cafeteria Training - Food Service in grade 11 click on an icon below.
|
Suggested Instructional Strategies
The growth of the food-service industry has created a demand for employees skilled in food preparation and service. Students explore careers in the industry and develop an appreciation for the skills and training required.
- Have students prepare brochures describing situations that can present challenges in terms of customer service (e.g., customers with children, customers who are uncooperative or intoxicated). Ask students to propose strategies for dealing with these situations. Invite a guest speaker to critique their proposals.
- Arrange for students to gain work experience in local food outlets such as restaurants, hospitals, and other institutions. Have them interview staff at these locations about career qualifications and future job prospects. Encourage students to record their experiences in journals and evaluate their suitability for the positions.
- As a class, brainstorm issues related to the food-service industry (e.g., gender representation, public health concerns, local economics, resource and waste management). Ask students in pairs to research and present one of the issues identified.
- Have students visit local food-service outlets to study the room settings, floor plans, table settings, and presentation of food. Ask students to present their findings to the class and discuss how these elements reflect the type of service that customers can expect.
- Invite the class to develop and conduct a market survey to determine preferences for a given food product. Students could then co-ordinate a school contest for the best recipe for that product and promote the winner through samples, advertising, and posters.
- Have students develop and implement an advertising strategy for the menu items offered in the school cafeteria.
Suggested Assessment Strategies
- When students propose strategies for dealing with customer service challenges, work with them to establish assessment criteria such as:
- addresses the complexity of the issues
- avoids stereotyping customers
- upholds the rights and dignities of all parties
- proposes strategies that are workable and realistic
- presents work that is comprehensive and positively focussed
- Have students work in groups to research specific careers in the food-service industry and determine the skills, training, and education required. Students then present their findings to the class visually, orally, or both. Note the extent to which they:
- Ask students to evaluate recycling practices and policies in the school or cafeteria. Have them work with partners or in small groups to conduct further research into environmental concerns and to recommend improvements or new programs for implementation in the cafeteria and kitchen. Look for evidence that:
- recommendations are appropriate to the site and participants
- planning is complete and thorough
- proposals offer substantial gains in recycling, waste management, and environmental protection
Recommended Learning Resources
Print Materials
Video
Multimedia
Next Page
