This course examines how hospitality and tourism shape everyday life, culture, and community in Ontario and beyond. You will explore food systems, travel, service, and event planning as dynamic practices that connect people to place, identity, and opportunity.
Through hands-on learning and inquiry, you will build skills in planning, communication, safety, and problem solving while engaging with real-world contexts such as kitchens, tourism experiences, and community partnerships. The course highlights sustainability, accessibility, equity, and cultural representation, supporting inclusive, responsive teaching practices and meaningful student learning.
By the end of the course, you will understand how hospitality and tourism education fosters practical skills, social awareness, and pathways to future learning, work, and community engagement.
Program Information
What you’ll learn and do in Hospitality & Tourism, Grades 9 & 10:
- Analyse current Ontario curriculum, policies and frameworks to inform program planning and instruction in hospitality and tourism.
- Evaluate theories of learning, teaching and identity formation to support inclusive and learner-centred pedagogies.
- Apply ethical standards, professional standards and legal responsibilities to program design, assessment and practice in hospitality and tourism.
- Design safe, equitable and inclusive learning environments that honour learner voice, diversity and well-being.
- Weave Indigenous histories, perspectives and knowledge systems meaningfully into teaching and learning processes.
- Demonstrate technical proficiency with tools, equipment, facilities, and industry practices related to hospitality and tourism.
- Incorporate environmentally sustainable practices, policies and pedagogies into teaching and program design.
- Assess learner growth using equitable assessment and evaluation practices that reflect Ontario curriculum principles.
- Facilitate experiential learning opportunities that link classroom instruction to authentic industry contexts and career pathways.
- Engage in critical reflection, collaborative inquiry and professional learning to strengthen practice and advance leadership in hospitality and tourism.
Prerequisites
- A Certificate of Qualification and Registration with Technological Education Qualifications
OR
Educators without technological education qualifications require:
- A Certificate of Qualification and Registration
- Five years of work experience, including business or industrial experience, or a combined total of five years of related post-secondary education and work experience, including:
- at least two years’ business or industrial work experience, at least four months of which were continuous, and related post-secondary education acceptable to the College consisting of:
- an apprenticeship program acceptable to the College, and…
- work experience demonstrating competency based on an assessment of advanced skills and knowledge
- at least two years’ business or industrial work experience, at least four months of which were continuous, and related post-secondary education acceptable to the College consisting of:
- Demonstrated competency related to the subject is required in any work experience described above.
Acceptable Experience:
- Baker
- Cook
- Chef
- Culinary Arts and Management
- Event Planning
- Tourism and Travel Agent
- Restaurant Experience
Note:
One year of work experience can be interpreted as 1,700 hours of work experience.
If you were self-employed you must submit a sworn affidavit, a business license, proof of income and a letter from a major supplier/customer to confirm your 5 years of work experience.
Materials
There are no additional resources required for this course.
Technology
- Laptop/PC: Windows 10 or higher or equivalent operating system with recommended 8 GB of RAM and at least 16 GB of free hard disk space and Wi-Fi capabilities.
- Access to reliable high-speed broadband internet access (Cable, DSL, LTE) with a minimum bandwidth of 15 Mbps is recommended.
- Included integrated webcam and microphone recommended.
This is an asynchronous, cohort based, instructor-led course with defined start date, end date and specific module due dates. Learners are not expected to be online at a certain time of day, but they are expected to work through the material alongside other learners. Learners should expect to spend 16-18 hours on coursework throughout each week to stay on track.
To successfully complete your program, you will complete all components of the program. Your progress will be continuously evaluated using a variety of formative and/or summative assessments to receive a final mark. Information about these assessment methods will be provided in the Learning Management System on the first day of the program.
| Course Detail | Course Info |
|---|---|
| Course Code | EDUC 9N785 |
| Course Name | Hospitality & Tourism, Grades 9 & 10 |
| Category | Technological ABQ |
| Price | $725 |
| Delivery Mode | ASY - Asynchronous Online |
| Duration | 8 weeks |
| Registration | More Info |
| OSAP Eligible | Yes |
In partnership with
This program is available in the following terms:
| EDUC 9N785 | Spring | Late Spring | Summer | Late Summer | Fall | Late Fall | Fall-Winter | Winter | Late Winter |
|---|---|---|---|---|---|---|---|---|---|
| 0. Availability | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ | |||
| 1. Start Date | Mar 23, 2026 | May 4, 2026 | Jun 22, 2026 | Jul 20, 2026 | Sep 14, 2026 | Oct 19, 2026 | Nov 16, 2026 | Jan 18, 2027 | Feb 22, 2027 |
| 2. End Date | May 17, 2026 | Jun 28, 2026 | Aug 16, 2026 | Sep 13, 2026 | Nov 8, 2026 | Dec 13, 2026 | Jan 24, 2027 | Mar 14, 2027 | Apr 18, 2027 |
| 3. Withdraw deadline 100% | March 29, 2026 | May 10, 2026 | June 28, 2026 | July 26, 2026 | September 20, 2026 | October 25, 2026 | November 22, 2026 | January 24, 2027 | February 28, 2027 |
| 4. Withdraw deadline 50% | April 12, 2026 | May 24, 2026 | July 12, 2026 | August 9, 2026 | October 4, 2026 | November 8, 2026 | December 6, 2026 | February 7, 2027 | March 14, 2027 |